Main dish

Instant Pot Mongolian Beef and Rice

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Instant Pot Mongolian Beef and Rice
One-pot Mongolian beef and rice? You’re in the right place.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 – 1½ lbs flank steak, sliced across the grain into bite-sized pieces
  • Sauce Mixture:
  • 1 cup water
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 10 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • ¼ tsp cayenne
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2¼ cups water
To Finish:
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 4 green onions, green tops only, cut into 2-3” lengths
  • sesame seeds for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
  3. When oil gets hot, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  4. Add the Sauce Mixture ingredients to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser (we love these) in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!)
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
  10. Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed.
  11. Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
  12. Serve beef and sauce over rice and garnish with sesame seeds.

Watch the recipe video here:

Instant Pot Mongolian Beef and RiceFULL RECIPE: http://chopsecrets.com/instant-pot-mongolian-beef-and-rice/

Posted by Chop Secrets on Saturday, March 2, 2019

Main dish

Instant Pot Chicken Tortilla Soup

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Instant Pot Chicken Tortilla Soup
I love chicken tortilla soup, but I hardly ever make it because it takes so long to get a flavorful broth and really tender chicken. That’s where the Instant Pot comes in – the high pressure cooks everything quickly, and all the flavors get melded together in a fraction of the time. Home late, but trying to resist the temptation for a fast-food fix? This one-pot chicken tortilla soup recipe is a great solution. It combines frozen chicken and corn with beans, tomatoes, and stock from your pantry. It’s kid-friendly but is pretty enough to serve for guests. And it’s ready in just 30 minutes! Just because it’s a weeknight dinner doesn’t mean it can’t be gorgeous and tasty. Ladling the hot soup over crunchy chips right before serving melts the cheese for a fantastic texture combination. Psst…don’t tell the kids, but it’s also loaded with protein and vegetables. Want it spicier? Use two packets of taco seasoning instead of one and bring on the jalapenos!
Author:
Cuisine: African
Recipe type: Main dish
Ingredients
  • 1 lb frozen chicken breasts (about 2)
  • 1 14.5 oz can black beans, rinsed and drained (or 2 cups cooked)
  • 2 cups frozen corn
  • 1 large onion, finely diced
  • 1 cup diced tomato
  • 6 oz tomato paste
  • 32 oz chicken or vegetable stock
  • ¼ cup prepared taco seasoning (1 pouch)
  • ⅔ cup shredded Mexican blend cheese
  • 4-5 cups tortilla chips
  • Diced avocado and finely chopped cilantro for garnish
Instructions
  1. Place all ingredients in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
  3. When the time is up, quick-release the pressure. Shred any remaining large pieces of chicken and return to the pot.
  4. Meanwhile, in each serving bowl place ⅔ cup tortilla chips sprinkled with 2 tablespoons shredded cheese. Ladle hot soup over chips and cheese just before serving.
  5. Serve with diced, fresh avocado and cilantro.
  6. *If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.

Watch the recipe video here:

Instant Pot Chicken Tortilla SoupFULL RECIPE: http://chopsecrets.com/instant-pot-chicken-tortilla-soup/

Posted by Chop Secrets on Saturday, March 2, 2019

Main dish

Bucatini with Butter-Roasted Tomato Sauce

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Bucatini with Butter-Roasted Tomato Sauce
We love the way that roasting intensifies the flavor of canned tomatoes. While we're pretty obsessed with the texture of bucatini, a strand pasta with a hole running through it, this dish is every bit as delicious with spaghetti, linguine, or even rigatoni.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 garlic cloves
  • ¼ cup (½ stick) unsalted butter
  • 1 28-ounce can whole peeled tomatoes
  • 2 anchovy fillets packed in oil
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces bucatini or spaghetti
  • Finely grated Parmesan (for serving)
Instructions
  1. Preheat oven to 425°. Crush 8 garlic cloves with the flat side of a chef's knife and remove peel. Cut ¼ cup (½ stick) butter into small pieces (about ½").
  2. Empty 28 oz. can of tomatoes into a 13x9" baking dish and crush lightly with your hands. Watch out for flying tomato juices. Scatter garlic, butter pieces, 2 anchovies, and ½ tsp. red pepper flakes over tomatoes; season with salt and black pepper.
  3. Roast tomatoes, tossing halfway through, until garlic is very soft and mixture is thick and jammy, 35–40 minutes. While tomatoes are roasting, bring a large pot of water (4-6 qt.) to a boil over high heat and add a small fistful of salt.
  4. Remove pan from oven and let sauce cool slightly. Using a potato masher or fork, break up garlic and tomatoes until mixture looks like coarse applesauce.
  5. Cook 12 oz. bucatini or spaghetti in pot of boiling water, stirring occasionally with tongs, according to package instructions for al dente. Toward end of cook time, use a heatproof measuring cup to scoop out and reserve ½ cup pasta cooking liquid. Drain pasta in a colander; reserve pot.
  6. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing with tongs, until sauce coats pasta, about 3 minutes.
  7. Divide pasta among plates. Serve topped with Parmesan and more red pepper flakes.
Do Ahead: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

Watch the recipe video here:

Because you need more butter-roasted things in your life. (via Basically)Recipe: http://bonap.it/8kyDbdY

Posted by Bon Appétit Magazine on Saturday, March 2, 2019

Main dish

Instant Pot Mini Mushroom Quiche

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Instant Pot Mini Mushroom Quiche
Delicate mushrooms are a perfect accompaniment to the bold flavor of the asiago.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 oz asiago cheese, shredded
  • 2 oz mushrooms, finely diced
  • 1 tbsp chives, snipped
  • 3 tbsp spinach leaves, cut into thin ribbons
  • 4 eggs, beaten
  • ¼ cup heavy cream (or half and half)
  • ½ tsp garlic salt
  • ½ tsp kosher salt
  • 1 cup water
  • Additional asiago cheese for garnish (optional)
Instructions
  1. Coat the inside of a silicone mold (we love these: https://amzn.to/2Q2dnyq) with nonstick spray.
  2. Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold. Top with diced mushrooms, chives, and spinach.
  3. Combine the eggs, cream, garlic salt and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than ¾ full.
  4. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the mold on to the trivet. 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, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  7. Carefully remove the mold and turn out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with fingers to flatten the bottom of each quiche.
  8. Garnish with additional asiago cheese if desired. Serve warm.

Watch the recipe video here:

Instant Pot Mini Mushroom QuicheFULL RECIPE: http://chopsecrets.com/instant-pot-mini-mushroom-quiche/

Posted by Chop Secrets on Friday, March 1, 2019

Dessert

Rhubarb Custard Bars

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Rhubarb Custard Bars
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 cup cold butter
FILLING:
  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
  • 6 ounces cream cheese, softened
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
Instructions
  1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
  2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
  3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Watch the recipe video here:

Bring on spring with these rich & gooey rhubarb bars! Get the recipe for these Rhubarb Custard Bars: https://trib.al/6hZyr9X

Posted by Taste of Home on Friday, March 1, 2019

Main dish

Instant Pot Chicken Fettuccini Alfredo

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Instant Pot Chicken Fettuccini Alfredo
This dish is truly a one-pot wonder.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken Mixture:
  • 1 tbsp olive oil
  • 2 lbs chicken breasts, boneless and skinless
  • ½ tsp kosher salt
  • ¼ tsp black pepper
Sauce Mixture:
  • 2 tbsp butter
  • 5 cloves garlic, minced
  • 2 cups heavy cream
  • 2½ cups chicken broth
  • ¼ tsp kosher salt
  • 1 pinch ground nutmeg
  • 1 lb dry fettuccini noodles, broken in half to fit flat in the pot
To Finish:
  • ¾ cup parmesan cheese, shredded
  • 3 tbsp fresh basil, cut into thin ribbons
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function. Season the chicken with salt and pepper.
  2. When oil gets hot, brown the chicken 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.
  3. Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
  4. Mix in cream, broth, salt, and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Fan the noodles in the pot (this will help prevent them from sticking in clumps), and ensure all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
  6. Turn the pot off by selecting CANCEL, then 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 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
  10. Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.

Watch the recipe video here:

Instant Pot Chicken Fettuccini AlfredoFULL RECIPE: http://chopsecrets.com/instant-pot-chicken-fettuccini-alfredo/

Posted by Chop Secrets on Friday, March 1, 2019

Main dish

Hawaiian Sausage Skillet

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Hawaiian Sausage Skillet
I made this up one day when I couldn't find a recipe anywhere with these ingredients. So I kind of threw it together on a whim. Sugar can be adjusted for sweetness, and if the sauce gets a bit thicker than desired I suggest adding a little chicken broth as it's thickening. Serve immediately over rice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon vegetable oil, or more to taste
  • 1 (16 ounce) package Polish sausage, or to taste, cut into 1-inch squares
  • 1 large onion, thinly sliced
  • 1 large green bell pepper, cut into 1-inch squares
  • ¾ fresh pineapple - peeled, cored, and cut into chunks
  • 2 tablespoons cornstarch
  • ½ cup pineapple juice, or more to taste
  • ⅓ cup packed brown sugar, or to taste
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons minced garlic
Instructions
  1. Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
  2. Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

Watch the recipe video here:

Hawaiian Sausage Skillet: https://trib.al/T9hcADm

Posted by Allrecipes on Thursday, February 28, 2019

Dessert

Jellied bouillon with frankfurters

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Jellied bouillon with frankfurters
We're back at it again! Bringing the retro recipes back to the 21st century with jellied bouillon with frankfurters. If you're looking for something out of the ordinary to serve to your guests at your next get together, this is one recipe you need to try!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons unflavored gelatin
  • ½ cup cold water
  • 3 cups hot beef stock
  • 10 hot dogs
  • 3 hard boiled eggs, halved
  • ½ cup celery, diced
Instructions
  1. In a small bowl, combine cold water and gelatin. Pour the mixture into hot beef stock. Whisk well, until well combined.
  2. Arrange hot dogs, eggs, and celery in a loaf pan. Slowly pour the gelatin mixture to fill the pan. Place in the fridge to chill for about 4 hours, or until completely set.
  3. Once firm, quickly invert the loaf pan onto a serving platter. Garnish with sliced cucumber.

Watch the recipe video here:

Would you dare to try this?Recipe: http://sha.red/XpSef

Posted by Shared Food on Wednesday, February 27, 2019

Main dish

Pull-Apart Cheesy Garlic Loaf

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Pull-Apart Cheesy Garlic Loaf
It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place. Check out more recipes from Tartine here.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 head of garlic, plus 4 cloves, finely grated
  • 1 tablespoon olive oil
  • 1 loaf country-style bread (about 2 pounds)
  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 10 ounces white cheddar, grated (about 3 cups)
Instructions
  1. Preheat oven to 400°. Cut top ½" off garlic bulb so that tops of cloves are exposed. Place on a square of foil and drizzle with oil, making sure as much as possible gets inside. Bring up foil around garlic to make a tight packet and bake until cloves are soft, 20–25 minutes. Transfer garlic bulb (still in packet!) to a foil-lined rimmed baking sheet, placing to one side (you want to leave room for the bread).
  2. Slice bread across the top in a 1" crosshatch pattern, cutting most of the way through but leaving the bottom crust intact.
  3. Melt butter in a small saucepan over medium; remove from heat. Add grated garlic and swirl pan to gently warm the garlic. Add parsley, thyme, rosemary, salt, and pepper and swirl pan to combine everything.
  4. Brush top and cut sides of bread with butter, working down into crevices. Sprinkle cheese over loaf, making sure some gets in between the cuts as well as on top.
  5. Set the loaf on baking sheet with garlic. Bake loaf until cheese is melted, 18–20 minutes. Unwrap garlic and serve with cheesy loaf.
  6. Do Ahead: Bread can be assembled 3 days ahead. Wrap tightly and chill.

Watch the recipe video here:

Cheesy. Garlic. Loaf. Does it get much better than that? We think not.RECIPE: http://bonap.it/JIyv1uB

Posted by Bon Appétit Magazine on Wednesday, February 27, 2019

Main dish

Instant Pot Healthy Chicken & White Bean Soup

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Instant Pot Healthy Chicken & White Bean Soup
This dish is a fabulous fast-food buster!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups chicken broth, warmed
  • 1¾ lbs skinless boneless chicken thighs
  • 4 cloves garlic, minced
  • 1 onion, finely diced
  • 2 15 oz cans white northern beans, drained and rinsed
  • 1 4 oz can diced green chilis, undrained
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 2 tsp kosher salt
  • ½ tsp pepper
  • Sour cream and chopped cilantro for garnish (optional)
Instructions
  1. Add all ingredients to the pot and stir to combine, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  3. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  4. Carefully remove the chicken from the pot to a cutting board and shred.
  5. Use a fork or an immersion blender to break up about half the beans.
  6. Return chicken to the pot and stir to combine. Serve hot garnished with sour cream and chopped cilantro (optional).

Watch the recipe video here:

This dish is a fabulous fast-food buster!RECIPE: http://chopsecrets.com/instant-pot-healthy-chicken-white-bean-soup/

Posted by Chop Secrets on Wednesday, February 27, 2019