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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

Dessert

Crockpot Baked Apples

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Crockpot Baked Apples
Apple pie can make you feel like everything is right in the world. Maybe it makes you feel more American. Either way, apple pie is a dessert one must attempt to bake at some point in life. Even if you’re not much for baking you should try. If you’re really not up for baking an entire pie then you should start with this recipe. Consider this the first easy step toward that process.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4–7 Gala Apples
  • ½ Cup Quaker Old Fashioned Oats
  • ½ Cup Brown Sugar
  • 3 tsp. Cinnamon
  • 1 tsp. Allspice
  • ½ Stick Unsalted Butter
Instructions
  1. Wash apples.
  2. Cut off tops & then core with a sharp knife.
  3. Mix together oats, brown sugar, cinnamon, and allspice.
  4. Fill each apple with oats mixture.
  5. Top each apple with a thick slice of butter.
  6. Pour ¼ cup water in bottom of Crockpot.
  7. Carefully place apples in Crockpot and cover with lid.
  8. Turn on crockpot and set on HIGH for 3 – 4 hours.
  9. Serve with ice cream or whipped cream or powdered sugar.
Notes
  1. Apples are done when you squeeze them and they’re soft.

Watch the recipe video here:

Crockpot Baked ApplesFULL RECIPE: http://chopsecrets.com/crockpot-baked-apples/

Posted by Chop Secrets on Friday, January 4, 2019

Dessert

Caramelized Banana Pudding

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Caramelized Banana Pudding
Caramelized Banana Pudding
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup plus 2 Tbsp. sugar, divided
  • 1 tsp. ground cinnamon, divided
  • 6 medium bananas (yellow but not yet browning)
  • 3 Tbsp. cornstarch
  • ¼ tsp. kosher salt
  • 2½ cups half-and-half, divided
  • 1 Tbsp. unsalted butter
  • 1½ tsp. vanilla extract
  • 1½ cups sour cream
  • 15 graham crackers
Instructions
  1. Place rack in bottom third of oven; preheat to 450°. Line a large rimmed baking sheet with parchment paper. Sprinkle ¼ cup sugar and ½ tsp. cinnamon evenly over parchment.
  2. Using the tip of a knife, poke holes all over 6 bananas, then cut in half lengthwise. Arrange bananas cut side down on parchment, moving them around so cut sides pick up as much cinnamon-sugar as possible.
  3. Arrange bananas in a single layer and roast until skins are deep brown and sugar seeping from underneath bananas is deep amber, 15–20 minutes. If any liquid leaches out of the bananas, discard. Let bananas sit until cool enough to handle.
  4. Meanwhile, whisk 3 Tbsp. cornstarch, ¼ tsp. salt, and ½ cup sugar in a medium saucepan. Very slowly stream in 2½ cups half-and-half, whisking constantly, until lump-free. Cook over medium heat, whisking constantly and vigorously, until pudding is bubbling and thick enough that wires of whisk leave a trail, 7–10 minutes.
  5. Remove from heat. Stir in 1 Tbsp. butter and 1½ tsp. vanilla until smooth. Let cool slightly.
  6. Scrape 4 caramelized banana halves into pot with pudding; discard skins. (Save the remaining 8 halves for layering and decorating the top.) Purée with an immersion blender or transfer to a food processor and process until smooth and creamy. Let cool while you prepare your other ingredients. The pudding should be warm but not hot when assembling (you can also make the pudding ahead of time, chill, and assemble cold).
  7. Whisk 1½ cups sour cream and remaining 2 Tbsp. sugar and ½ tsp. cinnamon in a medium bowl until sugar is dissolved (this could take several minutes).
  8. Remove remaining 8 bananas from their skins (you may need to use a butter knife to help scrape bananas from parchment paper).
  9. Time to assemble: Lay 4–5 graham crackers in a single layer in an 8x8" baking dish, then spoon about one-third of sour cream mixture evenly over crackers.
  10. Spread half of banana pudding over sour cream, then top with 3 banana halves.
  11. Repeat with 4–5 more graham crackers, half of remaining sour cream, and all of remaining banana pudding (do not add more bananas).
  12. Top with 4–5 more crackers, then spread remaining sour cream mixture over, working to edges of dish.
  13. Arrange remaining 5 banana halves decoratively over.
  14. Cover and chill pudding for at least 4 hours and up to overnight to meld the flavors.
Do Ahead: Pudding can be made 3 days ahead. Cover with plastic, pressing directly onto surface, and keep chilled.

Watch the recipe video here:

The classic we all know and love—but better.Make it: http://bonap.it/jmG3IIU

Posted by Bon Appétit Magazine 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

Main dish

Cordon Bleu Chicken Rolls

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Cordon Bleu Chicken Rolls
This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 skinless, boneless chicken breasts
  • 8 slices cooked ham
  • 4 slices Swiss cheese, cut into 1 inch pieces
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • ¼ cup melted butte
  • r1/2 cup cornflakes cereal crumbs
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ½ cup sour cream1 teaspoon lemon juice
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about ⅛ inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
  3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
  4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
  5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of ¼ cup each.

Watch the recipe video here:

Cordon Bleu Chicken Rolls: https://trib.al/jdJk9pm

Posted by Allrecipes on Friday, January 4, 2019

Main dish

Chicken & Waffle Sliders

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Chicken & Waffle Sliders
3 words. CHICKEN. WAFFLE. SLIDERS. Could this be any more exciting?!? These were the most delicious thing I have tasted all week! The syrup is SO simple and delicious, it makes for the best chicken and waffles I have ever had. The simplicity of them alone makes it all worth it. You will want to make these every weekend for brunch!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 Bag Crispy Chicken Strips
  • 1 Box Mini toaster waffles
For the Syrup:
  • 1 CUP Brown sugar
  • ½ CUP Water
  • ¼ CUP Butter
  • ⅛ tsp Vanilla extract
Instructions
  1. Cook chicken strips according to package instructions.
  2. Toast waffles according to package instructions.
  3. Make chicken waffle sliders with both prepared ingredients.
  4. Bring saucepan to medium/high heat.
  5. Add in brown sugar and water.
  6. Bring to a boil.
  7. Lower the heat and let the mixture boil for 4 minutes.
  8. Stir in butter till melted.
  9. Take the pan off heat then add in the vanilla extract.
  10. Drizzle on top of waffles.
  11. Enjoy!

Watch the recipe video here:

Chicken & Waffle SlidersFULL RECIPE: http://chopsecrets.com/chicken-waffle-sliders/

Posted by Chop Secrets on Friday, January 4, 2019

Breakfast

Seedy Oat Crackers

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Seedy Oat Crackers
This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup old-fashioned oats
  • ¾ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sunflower seeds
  • ⅓ cup sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 tablespoon pure maple syrup
Instructions
  1. Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
  2. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.
  3. Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

Skip the chips and make these crackers instead. (via Healthyish)GET THE RECIPE: http://bonap.it/1FSxRxB

Posted by Bon Appétit Magazine on Wednesday, January 2, 2019