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Dessert

Oat and Apple Pancakes with Yogurt and Honey

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Oat and Apple Pancakes with Yogurt and Honey
Oat and Apple Pancakes with Yogurt and Honey
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup whole wheat flour
  • ¾ cup old-fashioned oats
  • ¼ cup finely chopped pecans or almonds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1¾ cups buttermilk
  • 2 tablespoons pure maple syrup, plus more for serving
  • 2 tablespoons virgin coconut oil, melted, slightly cooled, plus more for skillet
  • 1 medium apple (such as Granny Smith or Pink Lady), peeled, cored, sliced crosswise ¼ inch thick
  • Plain yogurt (for serving)
Instructions
  1. Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
  2. Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about ½" apart, and cook until lightly golden, about 1 minute. Turn over and pour ⅓ cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
  3. Serve pancakes with yogurt and more maple syrup.

Watch the recipe video here:

You and these pancakes have a date this morning. (via Healthyish)GET THE RECIPE: http://bonap.it/EWbxsBD

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

Main dish

Ube Champorado

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Ube Champorado
Ube + champorado = a delicious, colorful morning.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cups (250 grams) malagkit rice, rinsed
  • 4 cups water
  • 1 cup ube halaya
  • 1 teaspoon ube coloring and flavoring (optional)
  • ½ cup coconut cream, more to serve
  • Evaporated milk, to serve
  • Condensed milk, to serve
  • Salt, to taste
Instructions
  1. Pour rice and water in a medium stockpot over medium heat. Bring to a boil then lower to a simmer until rice is cooked, stirring regularly to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.
  2. Stir in ube halaya, flavoring, coconut cream, and a pinch of salt, to taste, once rice is tender. Cook, stirring, until heated through and ube is mixed in well.
  3. Ladle champorado into bowls. Top with a swirl each of evaporated milk or condensed milk to taste. Serve while hot.

Watch the recipe video here:

Ube + champorado = a delicious, colorful morning.See the full recipe here: http://bit.ly/2F7CBJBSubscribe to our YouTube channel for more videos, recipes, and step-by-step guides:www.YouTube.com/Yummyph

Posted by Yummy PH on Wednesday, January 2, 2019

Main dish

Honey Mustard Chicken, Bacon, And Avocado Salad

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Honey Mustard Chicken, Bacon, And Avocado Salad
Sweet, tangy, and delicious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dressing/Marinade
  • 2 tablespoons olive oil
  • ⅓ cup honey
  • 3 tablespoons stone ground mustard
  • 2 tablespoons Dijon mustard
  • ½ lemon
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 skinless and boneless chicken thighs
Salad
  • 1 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • 1 avocado, diced
  • 1 hard-boiled egg, sliced
  • ¼ cup cooked bacon, diced
Instructions
  1. In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, 2. Lemon, garlic, salt, and pepper. Whisk until smooth.
  2. Remove ½ of the marinade and refrigerate to use as a dressing.
  3. Add chicken thighs to remaining marinade and let it marinate for two hours.
  4. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until 6. Golden, crispy, and cooked through. Set aside and allow to rest.
  5. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
  6. Slice chicken into strips and place in the salad.
  7. Add the remaining marinade to the salad and toss.
  8. Sprinkle bacon on top.
  9. Enjoy!

Watch the recipe video here:

Honey Mustard Chicken, Bacon, and Avocado Salad ?FULL RECIPE: http://bzfd.it/2ktKSco

Posted by Proper Tasty on Thursday, January 3, 2019

Dessert

Instant Pot Homemade Brownies

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Instant Pot Homemade Brownies
A chocoholic’s dream come true!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup flour
  • ½ cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (semisweet or milk chocolate)
  • 1½ cups water
  • Ice cream for serving (optional)
Instructions
  1. In a medium bowl, combine flour, cocoa powder, baking powder, and salt until uniform. Set aside.
  2. In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined. Add vanilla.
  3. Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.
  4. Coat a 7” x 3” pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil–do not seal.
  5. Pour 1½ cups water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the pan onto the steam rack, 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 45 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the pan from the pot and cool for 10 minutes before cutting.
  10. Serve warm with ice cream

Watch the recipe video here:

A chocoholic’s dream come true!RECIPE: http://chopsecrets.com/instant-pot-homemade-brownies/

Posted by Chop Secrets on Thursday, January 3, 2019

Main dish

Chicken Fajita Pasta Bake

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Chicken Fajita Pasta Bake
I created this with ingredients I had in the pantry, and it turned into a family favorite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ziti pasta
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 1 pound boneless chicken breast, cubed
  • 1 (16 ounce) jar salsa
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (1 ounce) package taco seasoning
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (16 ounce) package shredded Cheddar cheese, divided
Instructions
  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
  2. Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
  3. Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
  6. Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

Watch the recipe video here:

Chicken Fajita Pasta Bake Recipe: https://trib.al/OpjUnuC

Posted by Allrecipes on Thursday, January 3, 2019

Main dish

Chipotle Inspired Guac

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Chipotle Inspired Guac
One of the many things I enjoy in life is a delicious, refreshing snack! This delicious guac! Inspired by Chipotle’s wonderful recipe, this one matches up on so many levels! It’s such a great recipe to have on lockdown for any party or event! Eat up and enjoy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 Ripe Avocados
  • 4 tsp Lime juice
  • 4 Tbsp Cilantro (chopped)
  • ½ CUP Red onion (finely chopped)
  • 1 Jalapeño, including seeds (finely chopped)
  • 2¼ tsp kosher salt
Instructions
  1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the outside.
  2. Cut the avocado in half and then remove the pit (carefully!)
  3. Scoop the avocados and place in a medium bowl.
  4. Toss and coat with lime juice.
  5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
  6. Fold in the remaining ingredients and mix well.
  7. Adjust seasoning if necessary.
  8. Enjoy!

Watch the recipe video here:

Chipotle Inspired GuacFULL RECIPE: http://chopsecrets.com/chipotle-inspired-guac/

Posted by Chop Secrets on Thursday, January 3, 2019

Dessert

Monkey Bread

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Monkey Bread
No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Dough
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces, plus more for bowl
  • ⅓ cup whole milk
  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 3 cups (or more) all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
  • Assembly
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
  • Sanding or granulated sugar (for pan)
  • Prepared caramel sauce (for serving)
  • Special Equipment
  • A 10-inch tube pan or 10-cup Bundt pan
Instructions
Dough
  1. Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you’re going to use it again in a minute (no need to wash).
  2. Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°–115°. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
  3. Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn’t pulling away from bowl cleanly.
  4. With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you’re done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55–65 minutes.
  5. Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20–30 minutes.
Do Ahead: Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.
Assembly
  1. Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef’s knife to cut dough into a 12x6 grid.
  2. Working relatively quickly so dough doesn’t become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40–50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
  3. Remove plastic from pan and bake monkey bread until golden brown, 25–35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
  4. Pour about ½ cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.

Watch the recipe video here:

Nothing brings people together quite like a warm, gooey monkey bread.Make it: http://bonap.it/nfrbYll

Posted by Bon Appétit Magazine on Tuesday, January 1, 2019

Main dish

Easy Pressure Cooker Pot Roast

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Easy Pressure Cooker Pot Roast
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 (3 pound) boneless beef chuck roast, trimmedground black pepper to taste
  • 1 pinch seasoned salt, or to taste
  • 1 pinch onion powder, or to taste
  • 1 (14.5 ounce) can beef broth
  • 1½ tablespoons Worcestershire sauce
  • 1 large onion, cut into 4 wedges
  • 4 carrots, peeled and cut into bite-size pieces
  • 4 large potatoes, peeled and cut into bite-size pieces
Instructions
  1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
  2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
  3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Watch the recipe video here:

Easy Pressure Cooker Pot Roast: https://trib.al/OLlFPR1

Posted by Allrecipes on Tuesday, January 1, 2019

Main dish

Grilled Nutella Marshmallow Sandwich

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Grilled Nutella Marshmallow Sandwich
If any of you know me, you know that I could eat a sandwich every day for the rest of my life. Even if it is a dessert one! The creamy Nutella and gooey mallows blend so well together! This is by far the most delicious dessert I have ever tasted! The fact that it has only 4 ingredients is the best part about it! It barely took any time to cook!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • White Bread
  • Butter
  • Nutella
  • Mini Marshmallow’s
Instructions
  1. Coat pan with butter.
  2. Spread Nutella on one side of the sandwich.
  3. Lay the plain side of bread on the pan where butter is.
  4. Place mini marshmallow’s.
  5. Spread more Nutella on other piece of bread.
  6. Butter the top of bread when done spreading Nutella.
  7. Flip until marshmallows are melted and sandwich is toasted.
  8. Enjoy!

Watch the recipe video here:

Grilled Nutella Marshmallow SandwichFULL RECIPE: http://chopsecrets.com/grilled-nutella-marshmallow-sandwich/

Posted by Chop Secrets on Tuesday, January 1, 2019

Main dish

Instant Pot Cranberry Chicken

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Instant Pot Cranberry Chicken
I love how I can whip together a mini-luau in only 40 minutes in this great Instant Pot recipe. Kids love this succulent chicken, and I guarantee there won’t be a single piece of pineapple left. This is the best use of cranberry sauce since Thanksgiving! The tartness of the cranberries marries perfectly with the sweetness of the pineapple and turns boring weeknight chicken into something memorable. This is a super easy dump-and-go recipe. In fact, you can freeze the ingredients together in a plastic bag and start from frozen. Just increase the cook time to 25 minutes. If you use regular (not whole berry) cranberry sauce, you may want to add ⅓ cup of water or broth to make sure you have enough liquid to come to pressure, and avoid the dreaded “burn notice”.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 14 oz can of cranberry sauce with whole berries
  • 1 14-20 oz can pineapple chunks, drained
  • 1 tbsp brown sugar
  • 2 tsp kosher salt
  • 6 boneless, skinless chicken thighs
Instructions
  1. Mix together cranberry sauce, drained pineapple, sugar and salt in Instant Pot.
  2. Nestle chicken thighs in the sauce a single 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 +/- keys and program the Instant Pot for 15 minutes.
  5. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  6. Serve with stuffing, rice or egg noodles.

Watch the recipe video here:

Instant Pot Cranberry ChickenFULL RECIPE: http://chopsecrets.com/instant-pot-cranberry-chicken/

Posted by Chop Secrets on Tuesday, January 1, 2019