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Main dish

3-Ingredient Oreo™ Stuffed Cinnamon Rolls

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3-Ingredient Oreo™ Stuffed Cinnamon Rolls
Yep, we went there. Though we love Pillsbury™ Grands!™ cinnamon rolls on their own, we just couldn’t resist stuffing them with crushed Oreo™ cookies and coating them in a cream cheese icing for an irresistible treat that is kind of outrageous (in the very best way). Is it breakfast or dessert? You decide!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (17.5 oz) Pillsbury™ Grands!™ cinnamon rolls with icing
  • 1½ cups chopped Oreo™ cookies (about 13 cookies)
  • 2 oz (from 8-oz package) cream cheese, softened
Instructions
  1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray.
  2. Separate dough into 5 rolls; reserve icing. Unroll each cinnamon roll. Press ¼ cup of the chopped cookies onto each dough strip, and roll back into spiral. If necessary, replace any cookies that may fall out while rolling up. Place rolls in pan.
  3. Bake 17 to 21 minutes or until tops are golden brown.
  4. In small bowl, beat icing (from cinnamon roll can) and cream cheese with spoon or electric mixer on medium speed until no lumps remain. Spread icing mixture on top of warm cinnamon rolls; garnish with remaining ¼ cup chopped cookies. Serve warm.

Watch the recipe video here:

Is it breakfast or dessert? You decide!3-Ingredient Oreo™-Stuffed Cinnamon Rolls recipe:…

Posted by Pillsbury on Sunday, December 23, 2018

Main dish

Copycat Starbucks Eggnog Latte

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Copycat Starbucks Eggnog Latte
Save a few bucks and a trip to the drive-thru with this easy and inexpensive copycat recipe for Starbucks’ Eggnog Latte.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup refrigerated eggnog
  • 3 tablespoons hot brewed espresso
  • Ground nutmeg
Instructions
  1. Microwave eggnog in a glass liquid measuring cup 1 minute or until hot. Whisk until frothy. Pour into cup of hot espresso. Sprinkle with nutmeg.

Watch the recipe video here:

This would make a great #Christmas-morning treat, just saying ?GET THE RECIPE: https://trib.al/bBI7DdS (via Well Done)

Posted by MyRecipes on Sunday, December 23, 2018

Main dish

Instant Pot Honey Bourbon Chicken

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Instant Pot Honey Bourbon Chicken
I love the tastes of New Orleans, and this honey bourbon chicken does not disappoint. The rich, flavorful sauce is perfect for spooning over the tender morsels of chicken. Laissez les bons temps rouler! Not a fan of bourbon? No worries. This dish is actually named after Bourbon Street in New Orleans, so although the bourbon in the recipe does add a punch of extra flavor, it is not necessary to achieve a tasty outcome! Want to make it spicier? Add ½ – 1 teaspoon crushed red pepper flakes, or add some sriracha sauce to the party! This dish works great over egg noodles, rice, next to a pile of potatoes or even over zucchini “zoodles” if you want to keep the carbs a bit lower.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce:
  • Small onion, finely diced
  • ½ cup honey
  • ⅓ cup soy sauce
  • ¼ cup ketchup
  • ¼ cup bourbon whiskey (optional)
  • 2 tbsp vegetable oil
  • 2 tsp garlic, minced
  • ⅛ tsp black pepper
  • ⅛ tbsp cayenne pepper
Other:
  • 1½ lbs chicken thighs, boneless, skinless
  • 1 tbsp cornstarch
  • 1 tbsp water
Instructions
  1. Combine the Sauce ingredients in the Instant Pot.
  2. Nestle the chicken thighs in the sauce in one layer, turning once to coat.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
  5. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  6. Remove chicken and dice.
  7. Meanwhile, mix water and cornstarch in a small bowl, then add it to the sauce and cook 2-3 minutes until thickened.
  8. Return chicken to pot and warm through. Serve over noodles or rice.

Watch the recipe video here:

Instant Pot Honey Bourbon ChickenFULL RECIPE: http://chopsecrets.com/instant-pot-honey-bourbon-chicken/

Posted by Chop Secrets on Sunday, December 23, 2018

Main dish

Marranitos (Mexican Pig-Shaped Cookies)

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Marranitos (Mexican Pig-Shaped Cookies)
Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called 'Gingerbread Pigs,' although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups packed brown sugar
  • ¼ cup shortening
  • 1 egg
  • ¼ cup milk
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons baking soda
  • 1½ teaspoons ground cinnamon
  • 1 cup unsulfured molasses
  • 6 cups all-purpose flour
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
  3. Roll dough out on a lightly floured surface to ¼ inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.

Watch the recipe video here:

Marranitos (Mexican Gingerbread Pig-Shaped Cookies): https://trib.al/MshsHLX

Posted by Allrecipes on Saturday, December 22, 2018

Main dish

Instant Pot Clam Chowder

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Instant Pot Clam Chowder
You may never want to stop eating this creamy comfort food!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 6.5 oz cans chopped clams, drained and juices reserved
  • 5 slices bacon, diced
  • 1 onion, finely diced
  • 3 tbsp butter
  • 2 sprigs fresh thyme (or ¼ tsp dried)
  • 1 tsp celery seed (or 2 stalks celery, diced)
  • 2 cloves garlic, minced
  • 1½ tsp kosher salt
  • ¼ tsp pepper
  • 1½ lbs gold potatoes, cut into ½” dice
  • 1⅓ cups half and half
  • Snipped chives, for garnish
Instructions
  1. Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
  2. Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
  3. Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
  4. Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
  5. Add garlic, salt, and pepper and cook for 1-2 minutes more.
  6. Add clam juice and potatoes and stir to combine.
  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 4 minutes.
  9. When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  10. Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
  11. Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
  12. Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
  13. Garnish with snipped chives.

Watch the recipe video here:

You may never want to stop eating this creamy comfort food!FULL RECIPE: http://chopsecrets.com/instant-pot-clam-chowder/

Posted by Chop Secrets on Saturday, December 22, 2018

Main dish

Whole-roasted Chicken and Veggies

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Whole-roasted Chicken and Veggies
Whole-roasted Chicken and Veggies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 carrots, diced
  • 1 cup butternut squash, diced (205 g)
  • 1 ½ cups broccoli floret (225 g)
  • 2 tablespoons oil
  • 4 lb small whole chicken (2 kg)
  • salt, to taste
  • black pepper, to taste
  • fresh thyme leaf, to taste
  • fresh thyme sprigs, for garnish
  • butcher's twine
Instructions
  1. Preheat oven to 425°F (220°C).
  2. In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
  3. Place the chicken on top of the veggies.
  4. Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
  5. To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher’s twine, tie the legs together so the bird holds a nice shape.
  6. Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
  7. NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
  8. Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
  9. Carve the bird as desired.
  10. Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
  11. Enjoy!

Watch the recipe video here:

Whole-Roasted Chicken And VeggiesFULL RECIPE: https://tasty.co/recipe/whole-roasted-chicken-and-veggies

Posted by Tasty on Saturday, December 22, 2018

Main dish

Instant Pot Blueberry Almond French Toast Casserole

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Instant Pot Blueberry Almond French Toast Casserole
The plump blueberries burst in your mouth with every bite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 cups French bread, cut in 1-inch cubes
  • 2 cups fresh blueberries
  • ⅓ cup brown sugar
  • 2 tbsp butter, sliced into 6-8 thin pieces
  • 3 eggs, lightly beaten
  • ¼ cup (2 oz) cream cheese, softened
  • ¼ cup milk
  • 1 tbsp sugar
  • 1 tsp almond extract
  • ½ tsp cinnamon
  • ¼ tsp kosher salt
  • ¼ cup slivered almonds, divided
  • Powdered sugar, maple syrup for serving
Instructions
  1. Coat the inside of a 1.5-quart baking dish with non-stick spray. Layer blueberries, bread, and brown sugar. ensuring blueberries and sugar are evenly distributed throughout.
  2. Sprinkle with half the slivered almonds and dot the butter evenly over the top.
  3. In a large bowl, thoroughly whisk together the eggs, softened cream cheese, milk, sugar, almond extract, cinnamon, and salt. Pour over bread and blueberries, making sure all bread pieces are moistened.
  4. Pour 1 cup of water in the Instant Pot and put in the trivet. Cover the baking dish lightly with foil (do not seal) and carefully set the baking dish on the trivet.
  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 25 minutes.
  7. When the time is up quick-release the remaining pressure.
  8. Carefully remove the baking dish from the pot, remove the foil and allow to rest for 5-10 minutes until set (or, optionally, set banking dish under the broiler until golden, 3-5 minutes).
  9. Serve with remaining slivered almonds, powdered sugar, maple syrup, and additional blueberries, if desired.

Watch the recipe video here:

Instant Pot Blueberry Almond French Toast CasseroleFULL RECIPE: http://chopsecrets.com/instant-pot-blueberry-almond-french-toast-casserole/

Posted by Chop Secrets on Saturday, December 22, 2018

Main dish

Fruitcake Cupcake Holiday Wreath

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Fruitcake Cupcake Holiday Wreath
Fruitcake Cupcake Holiday Wreath
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FRUIT
  • 1 cup orange juice (240 mL)
  • ½ cup dried apricot, chopped (95 g)
  • ½ cup golden raisin, chopped (75 g)
  • ¼ cup dried cherry, chopped (30 g)
  • ½ cup raisin, chopped (75 g)
  • ¼ cup dried fig, chopped (35 g)
  • ¼ cup dried cranberry (25 g)
CAKE BATTER
  • 16 tablespoons unsalted butter, room temperature
  • ¼ cup dark brown sugar (55 g)
  • ¾ cup light brown sugar (165 g)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon kosher salt
  • 2 cups all purpose flour, sifted (250 g)
  • 2 teaspoons baking soda
  • ½ cup pecan, chopped (60 g)
  • 1 tablespoon lemon zest
  • nonstick cooking spray, for greasing
ICING
  • 2 cups powdered sugar, sifted (240 g)
  • 4 tablespoons lemon juice
Instructions
Make the fruit:
  1. In a small pot, warm the orange juice over medium heat for 3 minutes.
  2. Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
  3. Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
  4. Preheat the oven to 350°F (180°C).
Make the cake batter:
  1. In a large bowl, cream the butter with an electric hand mixer until fluffy.
  2. Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
  3. Add the eggs, 1 at a time, and beat until well combined.
  4. Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
  5. Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
  6. Grease 2 12-cup muffin tins with nonstick spray.
  7. Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
  8. Bake for 20 minutes, or until golden brown. Let cool before icing.
Make the icing:
  1. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. Drizzle the icing over the fruitcakes, then serve.
  3. Enjoy!

Watch the recipe video here:

A sweet spin on a popular holiday classic ?!Full Recipe: https://tasty.co/recipe/fruitcake-cupcake-holiday-wreath

Posted by Tasty on Friday, December 21, 2018

Main dish

Chef John’s Candied Yams

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Chef John's Candied Yams
Sure, everyone knows orange-fleshed sweet potatoes aren't really yams, but it makes for a shorter name. I'm not a huge sweet side dish person, but I make an exception for these candied yams that use lemon instead of orange juice as a sweetener
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Yams:
  • 3 tablespoons kosher salt
  • 2 quarts cold water
  • 3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
Glaze:
  • 1 cup brown sugar
  • 4 tablespoons unsalted butter
  • ½ cup freshly squeezed lemon juice
  • ¼ cup maple syrup
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 1 pinch cayenne pepper
  • Salt to taste
  • Chopped pistachios, pecans, or walnuts for garnish
Instructions
  1. Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
  2. Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.
  3. Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

Watch the recipe video here:

Chef John's Candied Yams: https://trib.al/blC6JEN

Posted by Allrecipes on Friday, December 21, 2018

Main dish

Instant Pot Chicken and Dumplings

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Instant Pot Chicken and Dumplings
This simple one-pot recipe is fast to assemble from ingredients right out of the pantry and freezer, so you can set it and forget it–you’ve got better things to do! It’s also packed with tasty vegetables like carrots, peas and celery and wholesome chicken breast, so you know you’re getting a hearty meal. Remember that natural pressure release time is cooking time, so as tempting as it is to shortcut the full natural release, don’t do it! You will likely end up with underdone dumplings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 lbs chicken breasts, cubed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups low sodium chicken stock
  • 1 tsp each dried thyme, dried rosemary, poultry seasoning, pepper
  • 1 cup celery, chopped
  • 2 cups frozen mixed peas and carrots
  • 2 cans low sodium cream of chicken soup (10.5 oz)
  • 1 16 oz can refrigerated buttermilk or southern style biscuits, each biscuit quartered
  • Chopped parsley for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add broth, thyme, rosemary, poultry seasoning, and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the celery, peas, and carrots and stir.
  6. Pour the two cans of cream of chicken evenly over the top–do not stir.
  7. Spread the quartered biscuit pieces over the top in an even layer. 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 5 minutes.
  9. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  10. Adjust seasonings and serve warm. Garnish with chopped parsley.

Watch the recipe video here:

Instant Pot Chicken and DumplingsFULL RECIPE: http://chopsecrets.com/instant-pot-chicken-and-dumplings/

Posted by Chop Secrets on Friday, December 21, 2018