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Main dish

30-Minute Shakshuka with Yogurt

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30-Minute Shakshuka with Yogurt
Shakshuka might just be the ultimate weeknight pantry meal. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 6 garlic cloves, divided
  • 2 medium shallots, divided
  • 1 12-ounce jar roasted red peppers
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 1 28-ounce can whole peeled tomatoes
  • 4 large eggs
  • ½ cup plain Greek yogurt
  • Mint leaves and crusty bread (for serving)
Instructions
  1. Place 1 tsp. coriander seeds and 1 tsp. cumin seeds in little piles on a cutting board. Using the bottom of a medium skillet, crush seeds, pressing down firmly with even pressure. You’ll have to do this several times, repositioning skillet to break apart any whole seeds that remain. Transfer seeds to a small heatproof bowl.
  2. Slice 2 garlic cloves as thinly and evenly as you can; add to bowl with seeds. Finely chop remaining 4 garlic cloves.
  3. Cut half of 1 shallot into thin rounds and add to same bowl with seeds and garlic. Chop remaining shallots.
  4. Open jar of red peppers and pour off any liquid. Remove peppers and coarsely chop.
  5. Combine ¼ cup oil and seed/garlic/shallot mixture in skillet you used for crushing seeds. Heat over medium and cook, stirring constantly with a wooden spoon, until seeds are sizzling and fragrant and garlic and shallots are crisp and golden, about 3 minutes.
  6. Place a strainer over same heatproof bowl and pour in contents of skillet, making sure to scrape in seeds and other solids. Do this quickly before garlic or shallots start to burn. Reserve oil.
  7. Spread out seed mixture across paper towels to cool. Season with salt and pepper.
  8. Return strained oil to skillet and heat over medium. Add remaining chopped garlic and shallot and cook, stirring often, until shallot is translucent and starting to turn brown around the edges, about 5 minutes. Season with salt and lots of pepper.
  9. Add chopped peppers to skillet and stir to incorporate. Using your hands, lift whole peeled tomatoes out of can, leaving behind tomato liquid, and crush up with your hands as you add to skillet (beware squirting tomato juices). Discard leftover liquid. Season with more salt and pepper.
  10. Cook shakshuka, stirring often, until thickened and no longer runs together when a spoon is dragged through, 10–12 minutes.
  11. Reduce heat to low. Using the back of wooden spoon, create four 2"-wide divots in tomato sauce. Working one at a time, carefully crack an egg into each divot.
  12. Cover skillet and cook, simmering very gently and reducing heat if necessary, until whites of eggs are set while yolks are still jammy, 7–10 minutes. Uncover skillet and remove from heat. Season tops of eggs with salt and pepper.
  13. Top shakshuka with dollops of yogurt, sprinkle with seed mixture, then drizzle with more olive oil. Finish by scattering mint leaves over top.
  14. Serve shakshuka with crusty bread alongside.

Watch the recipe video here:

Shakshuka might just be the ultimate weeknight pantry meal. (via Basically)Recipe: http://bonap.it/pn9Us9J

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

Main dish

Instant Pot Best Pork Carnitas

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Instant Pot Best Pork Carnitas
Every tortilla dreams of being stuffed with carnitas.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 oranges, cut in half
  • 2 limes, cut in half
  • Additional orange juice as needed (or water)
  • 1 tbsp cumin
  • 1 tbsp kosher salt
  • 1 tbsp dried oregano
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 3-4 lb well-marbled pork shoulder or butt cut into ~1 lb pieces and left at room temp for 15 minutes
  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 1 onion, quartered
  • 2 cinnamon sticks
  • Corn or flour tortillas for serving
  • Toppings (optional): ½ cup chopped cilantro, avocado slices, lime wedges
Instructions
  1. Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make ¾ cup liquid, reserve rinds.
  2. In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
  3. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, brown the pork 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. Transfer browned meat to a shallow dish and cover loosely with foil.
  5. Add garlic and cook for 1-2 minutes until lightly browned.
  6. Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  7. Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  10. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  11. Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour ⅔ cup cooking juice over the meat.
  12. Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
  13. Serve warm on tortillas with your choice of toppings.

Watch the recipe video here:

Every tortilla dreams of being stuffed with carnitas.RECIPE: http://chopsecrets.com/instant-pot-best-pork-carnitas/

Posted by Chop Secrets on Tuesday, January 1, 2019

Main dish

Croque Monsieur Pasta Bake

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Croque Monsieur Pasta Bake
Croque Monsieur, or "crispy mister" en francais - bechamel, mustard, Swiss cheese and ham. Normally a sandwich, but perfectly suited to that other carby vehicle, pasta. Yes please!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 70g butter
  • 2 garlic cloves, crushed
  • 50g plain flour
  • 800ml milk
  • 500g fussilli, cooked to packet instructions
  • 200g thinly sliced ham, chopped
  • 2 tbsp dijon mustard
  • 1 tbsp salt
  • 1 tsp white pepper
  • 400g gruyere, half grated half cut into chunks
  • 200g emmental
Instructions
  1. Preheat the oven to 180°C.
  2. In a large saucepan, heat the butter until foaming and fry the garlic until fragrant. Add the flour and cook out for around 20 seconds.
  3. Add the milk slowly, beating it in thoroughly as you go. Use a whisk if necessary. Bring to the simmer and take off the heat.
  4. Add the pasta, ham, mustard, seasoning and stir thoroughly, then add the gruyere and fold it in.
  5. Pour half into an ovenproof dish and add the gruyere cubes and top with the rest of the pasta.
  6. Sprinkle the emmental on top and bake for around 30 minutes.

Watch the recipe video here:

Croque Monsieur Pasta Bake

Posted by Twisted on Sunday, December 30, 2018

Dessert

Chocolate Inception Brownies

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Chocolate Inception Brownies
A dream within a dream within a dream. That is what this dessert is. Hopefully, you’ve seen the incredible movie Inception before reading this because otherwise, you will have no idea what I’m saying. If you do understand then you’ll definitely agree. Recipes like this make me wonder what genius thought this up. If I found this person I’d probably give them a thank you kiss!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Chip Cookies
  • 2¼ Cups Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • ¾ Cup Brown Sugar, firmly packed
  • ¾ Cup Granulated Sugar
  • 1 Cup Butter, softened
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 1 (12 oz) Package Semi-Sweet Chocolate Chips
Brownies
  • 1 Box Brownie Mix
  • ¼ Cup Water
  • ⅔ Cup Vegetable Oil
  • 2 Eggs
Cookies for Stuffing
  • Oreos
Instructions
Chocolate Chip Cookies
  1. Combine flour, salt and baking soda in a bowl and stir together.
  2. Combine brown sugar, granulated sugar, butter and vanilla in a separate bowl.
  3. Beat until creamy.
  4. Add eggs to wet mixture and beat until thoroughly combined.
  5. Slowly add dry ingredients to wet mixture beating after each addition until dough forms.
  6. Add chocolate chips and fold into batter using a spatula.
  7. Set aside.
Brownies
  1. Preheat oven to 350°F / 180°C.
  2. Spray 9 x 13 inch pan with non-stick cooking spray.
  3. Combine brownie mix, water, oil and eggs and beat until well blended.
Stuffing the Cookies
  1. Pour half of brownie batter in 9 x 13 inch pan and spread to cover entirely.
  2. Take about 2 Tbsp of cookie dough and completely cover 1 Oreo at a time until all dough is used.
  3. Place in pan on top of brownie batter.
  4. Cover stuffed chocolate chip cookies with remaining brownie batter.
  5. Bake 45 minutes or until toothpick inserted in middle of brownies comes out almost clean.
  6. Remove from oven & cool for 20 minutes before cutting and serving.

Watch the recipe video here:

Chocolate Inception BrowniesFULL RECIPE: http://chopsecrets.com/chocolate-inception-brownies/

Posted by Chop Secrets on Sunday, December 30, 2018

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

Dessert

Blueberry Rolls With Cream Cheese Drizzle

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Blueberry Rolls With Cream Cheese Drizzle
Pastries are some of my favorite foods to make. This recipe for Blueberry Rolls with a cream cheese drizzle on top is just so delicious. They are so easy to bake and take you less than 30 minutes of total time. Around 15 minutes to prep and 15 minutes to get all warm and tasty. Your entire family will love these.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pastry:
  • 1 package frozen puff pastry (2 sheets), thawed
  • 1 container blueberry cream cheese (room temperature so it spreads easy)
  • 1 package of fresh or frozen blueberries
  • 1 egg
  • 1 Tbs Water
  • Sugar
Drizzle:
  • 1 Cup Powdered Sugar
  • 1 Tbs Milk
  • 1 Tsp Vanilla Extract
Instructions
  1. Lay out your sheet of pastry dough on a cookie sheet
  2. Spread Blueberry Cream Cheese over dough
  3. Place Blueberries on cream cheese
  4. Roll it up and cut into sections
  5. Bake at 400F for 15 minutes
  6. While rolls are baking, make glaze mixture and pour on top when out of the oven.

Watch the recipe video here:

Blueberry Rolls With Cream Cheese DrizzleFULL RECIPE: http://chopsecrets.com/blueberry-rolls-with-cream-cheese-drizzle/

Posted by Chop Secrets on Friday, December 28, 2018

Dessert

Chocolate Cherry Bombs Are Explosively Delicious

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Chocolate Cherry Bombs Are Explosively Delicious
Bite sized snacks are a hit with every household, whether it be just to have around or for a party these little guys pack some serious flavor! A 2 bite brownie with chocolates favorite combo, cherries! That's not all, a rich dark chocolate glaze right on top and of course more cherries! If you like chocolate and cherries you will fall in love with these little guys!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cakes:
  • 1 box chocolate cake mix
  • 1 box instant chocolate pudding
  • 4 eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 cup sour cream
  • 24 pitted cherries
For the chocolate glaze:
  • 6 ounces dark chocolate, chopped
  • 3 tablespoons butter, softened
  • 3 tablespoons heavy cream, warmed
  • Maraschino cherries for serving, optional
Instructions
  1. Preheat oven to 325 degrees. Prepare a mini muffin tin with nonstick spray.
  2. In a large mixing bowl, beat together the chocolate cake mix, instant chocolate pudding mix, eggs, water, oil, and sour cream until well-combined and smooth. Fill the prepared muffin tins about halfway with batter. Place a pitted cherry in the center of each.
  3. Bake cakes about 12 minutes, or until a toothpick inserted comes out clean or with a few crumbs. Allow to cool about 10 minutes in the pan, then remove to cool on a wire rack, flipping the cakes so the thicker side is on the bottom.
  4. To make the chocolate glaze, melt down the chocolate in the microwave on 30-second intervals, stirring in between, until smooth. Add in the softened butter and cream, then mix again until well-combined and smooth.
  5. Cool 5 minutes, then dip your cakes in the glaze to coat the smaller sides, letting the extra glaze drip back into the bowl. Place cakes back on the rack to allow them to set.
  6. Serve the little cakes with a maraschino cherry on top, or as is. Enjoy!

Watch the recipe video here:

Ch-ch-ch-cherry bomb! ???Recipe: http://sha.red/7JEhV

Posted by Shared Food on Friday, December 28, 2018