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Main dish

Instant Pot Balsamic Apple Pork Tenderloin

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Instant Pot Balsamic Apple Pork Tenderloin
You’ll never want to stop eating this perfectly tender pork.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 sprig rosemary (around 3 inches)
  • 3 sprigs thyme, fresh
  • Kitchen twine
  • 1 tbsp canola oil
  • 1½ pounds pork tenderloin (not loin roast)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2½ tbsp balsamic vinegar
  • ½ cup chicken broth
  • 1 apple, peeled and chopped
  • ½ tsp kosher salt
  • 2 tbsp honey
  • 1 tbsp butter
  • 2½ tsp cornstarch
  • Fresh thyme and pomegranate seeds for garnish (optional)
Instructions
  1. Wrap 3-4 loops of kitchen twine around the thyme and rosemary and tie securely. Set aside.
  2. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to plate and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes (if it gets too dry, add a bit of broth). Add garlic and cook for 1-2 minutes more.
  5. Add balsamic vinegar to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add the broth, apple, salt and herb bundle, and stir well. Add the tenderloin back and nestle it in the sauce, turning once to coat.
  7. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function* and adjust the pressure to LOW PRESSURE. Use the +/- keys and program the Instant Pot for 2 minutes.
  9. When the time is up, select CANCEL and let the pressure naturally release for 15 minutes, then quick-release the remaining pressure, if any.
  10. Check the temperature of the meat with a meat thermometer to ensure it is at least 137 degrees. (If it is not, proceed, but see the note below in step 11.) Carefully remove the pork from the pressure cooker to a cutting board and cover loosely with foil.
  11. Using the display panel select the SAUTE function. Add honey and butter and stir well to incorporate. Cook, stirring occasionally, for 5 minutes. (If the tenderloin did not reach 137 degrees, add it back to the pot in this step and cook, turning occasionally, until it reaches 137 degrees.)
  12. Remove the herb bundle. Scoop out ⅓ cup of the liquid into a small bowl and whisk in the cornstarch. Pour mixture back into apple mixture and stir well to thicken.
  13. Slice the tenderloin into medallions and serve with the balsamic-apple mixture. Garnish with additional thyme and pomegranate seeds, if desired.

Watch the recipe video here:

Instant Pot Balsamic Apple Pork TenderloinFULL RECIPE: http://chopsecrets.com/instant-pot-balsamic-apple-pork-tenderloin/

Posted by Chop Secrets on Friday, December 28, 2018

Main dish

The New Confectionary Trifecta Is the Brownie Bottom Cookie Dough Cheesecake!

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The New Confectionary Trifecta Is the Brownie Bottom Cookie Dough Cheesecake!
This is the culmination of dessert perfection! The top three favorite sweets combine to make this crazy confectionary creation! Experience this dessert layer by layer, the fudgy brownie bottom to the velvety cheesecake and of course the guilty pleasure of indulging on cookie dough! In case that wasn’t enough I added some melted chocolate on top!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ cup milk chocolate chips
  • 1 tsp vegetable oil
For brownie layer:
  • ½ cup unsalted butter at room temperature
  • ¾ cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup milk
  • 1 cup all-purpose flour
For cheesecake layer:
  • 18 oz cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream
For cookie dough layer:
  • ½ cup unsalted butter at room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup sweetened condensed milk
  • ¾ tsp vanilla extract
  • 1 cup flour
  • ½ tsp salt
  • 1 cup mini chocolate chips
Instructions
For brownie layer:
  1. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.
For cheesecake layer:
  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a hand mixer, beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  4. Pour cheesecake batter over brownie layer in pan.
  5. Bake for 50 minutes, until center is slightly jiggly.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
For cookie dough layer:
  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MEDIUM-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. For chocolate drizzle:
  6. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until smooth.
  7. Drizzle melted chocolate over the top of the cheesecake.

Watch the recipe video here:

Have you ever had a dessert this good before? Wow! Recipe: http://sha.red/t5ZKz

Posted by Shared Food on Thursday, December 27, 2018

Breakfast

Chicken & Waffle Cupcakes

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Chicken & Waffle Cupcakes
Yup! You read that right. Chicken and waffle cupcakes. They actually exist. This crowd favorite has crossed from a main dish to dessert and who knows where it will go next. This will quickly become your new go-to party dish and it will not disappoint. Normally this is quite a filling main meal but now having switched to a small cupcake size you might have some better portion control. Nope. Wait. That was a lie. You will continue to have a tough time portion controlling yourself with this delicious and addictive dessert. I’m sorry. Someone had to be honest with you.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Maple Cinnamon Cupcakes
  • 1¼ Cup All-Purpose Flour
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • ¼ tsp Baking Soda
  • ¾ tsp Baking Powder
  • 1 Egg
  • ½ Cup Sugar
  • ½ Cup Cinnamon Applesauce
  • 1 tsp Vanilla Extract
  • 3 Tbsp Pure Maple Syrup
  • ¼ Cup Vegetable Oil
  • ¼ Cup Buttermilk
Maple Icing
  • 1 Stick Butter, room temperature
  • 1¾ Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 3 Tbsp Maple Syrup, keep extra handy for drizzling
  • ⅛ tsp Salt
Toppings
  • 12 Chick-Fil-A Nuggets
  • 12 Pieces of Waffle
Instructions
Maple Cinnamon Cupcakes
  1. Preheat oven to 350°F / 180°C.
  2. Line a muffin tin with cupcake liners.
  3. In a medium size bowl combine dry ingredients, flour, cinnamon, salt, baking soda and baking powder.
  4. Set aside.
  5. In a large bowl beat egg, sugar, applesauce, vanilla extract, maple syrup and vegetable oil together.
  6. Alternate mixing dry ingredients and buttermilk to large bowl until fully combined.
  7. Fill cupcake liners ¾ full.
  8. Bake for 16-18 minutes.
  9. Take out of oven once done and cool on cooling rack for 15 minutes.
  10. Cut a hole with a knife in the top center of each cupcake.
  11. Stuff one small chicken nugget in the top of each hole.
  12. Frost each cupcake with buttercream icing but don’t completely cover the chicken nugget.
  13. Top with a piece of waffle.
  14. Drizzle maple syrup on top for a final touch.
Maple Icing
  1. Beat the butter in a deep bowl with mixing beaters.
  2. Add the vanilla extract, salt and pure maple syrup and mix until combined well.
  3. Add in sugar slowly and mix thoroughly after each addition until all sugar is used.
  4. Taste and decide if you want to add more maple syrup or sugar.

Watch the recipe video here:

Chicken & Waffle CupcakesFULL RECIPE: http://chopsecrets.com/chicken-waffle-cupcakes/

Posted by Chop Secrets on Thursday, December 27, 2018

Main dish

Guacamole Chicken Melt

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Guacamole Chicken Melt
Seasoned chicken breasts are browned in butter and olive oil, topped with homemade guacamole and slices of pepper jack cheese, then broiled.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons Creole-style seasoning
  • 2 avocados, peeled and pitted
  • 1 tablespoon fresh lime juice
  • 1 small tomato, diced
  • 2 tablespoons finely chopped red oniongarlic powder to taste
  • salt and pepper to taste
  • 4 slices pepper jack cheese
Instructions
  1. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
  2. Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
  3. Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
  4. Spoon about ⅓ cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

Watch the recipe video here:

Guacamole Chicken Melt: https://trib.al/p8taJni

Posted by Allrecipes on Thursday, December 27, 2018

Main dish

Instant Pot Southwestern Shrimp Soup

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Instant Pot Southwestern Shrimp Soup
What you usually sacrifice for speed is depth of flavor, but not when you use the Instant Pot.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Topping:
  • ½ cup sour cream
  • 1 tsp ground cumin
  • ½ tsp kosher salt
Pot:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 15.5-ounce can hominy, drained
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 pound medium shrimp, peeled and deveined, frozen
  • Hot sauce (we recommend Chipotle Tabasco)
For serving:
  • ½ cup fresh cilantro leaves (optional)
  • 1 lime, quartered
Instructions
  1. In a small bowl, combine the sour cream, cumin, and ½ teaspoon salt. Cover and refrigerate.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When the oil is hot, add minced garlic. Cook and stir 1-2 minutes until garlic just begins to brown.
  4. Add tomatoes and their juices, hominy, 1 tsp salt, pepper and frozen shrimp all at once, stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 1 minute.
  7. When the time is up, quick-release the pressure. Add hot sauce to taste.
  8. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.

Watch the recipe video here:

Instant Pot Southwestern Shrimp SoupFULL RECIPE: http://chopsecrets.com/instant-pot-southwestern-shrimp-soup/

Posted by Chop Secrets on Thursday, December 27, 2018

Main dish

Instant Pot Apple Butternut Squash Soup

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Instant Pot Apple Butternut Squash Soup
This seasonal favorite stars tangy, sweet apples and velvety butternut squash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tsp olive oil
  • ½ onion, finely diced
  • 2 apples, peeled and cubed
  • 2 tsp salt
  • 1½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne (optional)
  • 2 cups chicken (or vegetable) broth
  • 1½ lb butternut squash, peeled and cubed
  • ¼ cup heavy cream
  • 1 tbsp maple syrup
  • Sour cream or plain yogurt for serving
  • Additional cubed apples tossed in lemon juice for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt, and spices and stir to combine.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Add squash and stir. Turn the pot off by selecting CANCEL, then 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, quick-release the remaining pressure, then select CANCEL to turn off the pot.
  7. Use an immersion blender (we love this one: https://amzn.to/2yBqLSB) to blend the soup until smooth.
  8. Cool slightly, then stir in cream and maple syrup.
  9. Serve warm with a dollop of sour cream or plain yogurt. Garnish with additional cubed apples as needed.

Watch the recipe video here:

This seasonal favorite stars tangy, sweet apples and velvety butternut squash.FULL RECIPE: http://chopsecrets.com/instant-pot-apple-butternut-squash-soup/

Posted by Chop Secrets on Thursday, December 27, 2018

Dessert

Red Wine Hot Chocolate is Your New Favorite Winter Toddy

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Red Wine Hot Chocolate is Your New Favorite Winter Toddy
Red Wine Hot Chocolate is Your New Favorite Winter Toddy
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup milk (2 percent or whole, for a real indulgence)
  • ½ cup red wine (light and fruity, like pinot noir or Beaujolais)
  • ¼ cup semi-sweet or bittersweet chocolate
Instructions
  1. Over medium heat, melt chocolate in a small saucepan and pour in milk, whisking until combined and creamy. Add in red wine and heat through. Turn off and serve in two small teacups, one large mug if you're up for a rich drink, or tasting cups for a party. Get creative: stir with a candy cane or cinnamon stick, or crush a few mint leaves on top. Want to impress a crowd? Top with these homemade marshmallows. Want to take it to the next level? Serve alongside s'mores made with this homemade graham cracker recipe.

Watch the recipe video here:

Red Wine Hot Chocolate: https://trib.al/0xjGTeP

Posted by Allrecipes on Tuesday, December 25, 2018

Dessert

No-Bake Mango Cream Pie

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No-Bake Mango Cream Pie
A mangoes-and-cream combo is always a winner!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (4 ounces) butter, melted
  • 1 and ½ cup graham crackers crumbs
  • 2 teaspoons sugar
  • 1 (8-ounce) bar cream cheese, room temperature
  • ⅓ cup white sugar
  • 1 cup fresh mango purée, from 4 to 6 mango cheeks
  • 2 and ¼ teaspoons or 1 packet gelatin, dissolved in 2 tablespoons cold water and left to stand for 5 minutes
  • 1 cup heavy cream, whipped to soft peaks
Instructions
Prepare the crust:
  1. Combine all ingredients in a medium bowl and mix thoroughly. Press into a 9-inch springform pan to make a 1-inch layer. Chill.
Make the filling:
  1. Combine cream cheese and sugar in a large mixing bowl. Stir until sugar dissolves. Stir in mango puree.
  2. Bring 2 tablespoons hot water to a boil. Stir in hydrated gelatin until it melts. Stir gelatin mixture into the cream cheese-mango mixture.
  3. Fold whipped cream into the mixture until combined. Pour over the chilled crust. Chill for 6 hours or overnight.
  4. Serve with whipped cream and cubed fresh mangoes, if desired.

Watch the recipe video here:

Making this no-bake mango treat is easy as pie! Get the full recipe here: http://bit.ly/2cBPaLFSubscribe to our YouTube channel for more videos, recipes, and step-by-step guides: www.YouTube.com/Yummyph

Posted by Yummy PH on Wednesday, December 26, 2018

Dessert

Oreo Bark

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Oreo Bark
I don’t know about you guys, but anything that is cookies and cream flavor ALWAYS hits the spot! Whether it be ice cream, a candy bar, fudge…you can never go wrong with these flavors! This cookies and cream bark is super easy and great to bring to any event! You can even make these for your friends around the holidays!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 oz White chocolate (I used 2 bags of white chocolate chips)
  • 2 Tbsp Vegetable shortening
  • 1 CUP Chocolate cookies crumbs
Instructions
  1. Cover a cookie sheet with foil or parchment paper.
  2. Place the white chocolate and shortening in the top pan of a double boiler.
  3. Heat while stirring until thoroughly melted.
  4. Once the white chocolate is melted stir in ½ cup of the cookie crumbs until just blended. Do not over-stir.
  5. Spoon the melted chocolate onto the cookie sheet. Then use a spatula to spread it evenly over the cookie sheet.
  6. Let sit in the freezer for 30 minutes to firm up.
  7. Break the cookies and cream bark into pieces.
  8. Enjoy!

Watch the recipe video here:

Our 3 Favorite Oreo Recipeshttp://chopsecrets.com/oreo-bark/http://chopsecrets.com/oreo-cheesecake-bites/http://chopsecrets.com/oreo-pudding-poke-cake/

Posted by Chop Secrets on Wednesday, December 26, 2018

Main dish

Instant Pot Red Beans and Rice

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Instant Pot Red Beans and Rice
A traditional dish of Louisiana Creole cuisine.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pot Mixture:
  • 1 medium onion, finely diced
  • ½ bell pepper, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 lb dry red kidney beans (it is not necessary to soak the beans)
  • 2 bay leaves
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • 4 cups (32 oz) chicken broth
  • 3 cups water
Meat:
  • 12-16 oz chicken andouille (or other high-quality smoked) sausage, cut into thin slices
Finishing Mixture:
  • 2 tbsp butter, cut into 4-6 pieces
  • Hot sauce to taste
  • Salt and pepper to taste
  • 8 cups cooked rice
Instructions
  1. Add Pot Mixture ingredients to the Instant Pot and stir to combine. 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 25 minutes.
  3. When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
  4. Add the sliced sausage and stir to combine. 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 15 minutes.
  6. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  7. Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and stir until incorporated and slightly thickened.
  8. Use a potato masher (we love this one: https://amzn.to/2CJ9ewv) or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
  9. Add hot sauce, salt, and pepper to taste.
  10. Serve over rice.

Watch the recipe video here:

Instant Pot Red Beans and RiceFULL RECIPE: http://chopsecrets.com/instant-pot-red-beans-and-rice/

Posted by Chop Secrets on Wednesday, December 26, 2018