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Main dish

Cheese Stuffed Cajun Chicken

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Cheese Stuffed Cajun Chicken
Along with the chicken being topped with the perfect combination of seasonings, it’s stuffed with pepper jack cheese and spinach. This was easily the juiciest chicken I have ever experienced in my life. I love the moment when you bite into something that you just made with love and it turns out to be everything you wished for. Moments like those are what I live for with cooking. This recipe is perfect for a date night with friends or a loved one! Impress them with your skills!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 average sized chicken breasts
  • 2 ounces pepper jack cheese, shredded (you can use up to 6 oz)
  • ½ cup of cooked spinach (or defrost frozen spinach)
  • 1 Tbsp Olive oil
  • 1 Tbsp Cajun seasoning
  • ½ Tbsp breadcrumbs
  • Freshly ground black pepper and sea salt, to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Pound the chicken breast flat, but not too thin.
  3. Throw in pepper jack cheese, spinach, salt, and pepper into a medium-sized bowl.
  4. In another bowl, mix the Cajon spice with the breadcrumbs.
  5. Provide a serving of about ¼ c of the spinach mixture onto each chicken breast.
  6. Make rolls of each chicken breast firm and hold together with plenty of toothpicks.
  7. Drizzle olive oil onto each chicken.
  8. Add the Cajon seasoning on top.
  9. Place a sheet of foil onto a tray and then lay chicken rolls with folded parts facing down onto the sheet.
  10. Let the chicken cook through for 35 to 40 minutes.
  11. Take out toothpicks or ties before serving.
  12. Enjoy!

Watch the recipe video here:

Cheese Stuffed Cajun ChickenFULL RECIPE: http://chopsecrets.com/cheese-stuffed-cajun-chicken/

Posted by Chop Secrets on Sunday, December 23, 2018

Main dish

The Ultimate S’mores Cookie

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The Ultimate S’mores Cookie
These cookies taste just like a s'more, no campfire required. The graham crackers really come through in the cookie, while the melty chocolate melds with toasted marshmallow during the baking process.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 11 ounces all-purpose our
  • 12 graham cracker rectangles,
  • crushed (1½ cups graham cracker
  • crumbs)
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1¼ cups (10 oz.) unsalted butter,
  • softened
  • 1¼ cups dark brown sugar
  • 1 cup plus 2 Tbsp. granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 (1.55-oz.) milk chocolate bars
  • (such as Hershey’s), each broken
  • into 6 pieces
  • 22 jumbo marshmallows, halved
  • crosswise
Instructions
  1. Whisk together flour, cracker crumbs, baking powder, salt, and baking soda in a medium bowl. Set aside.
  2. Beat together butter, brown sugar, and granulated sugar with a stand mixer at medium-high speed until very light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating to incorporate. After adding both eggs, continue to beat until very whipped, 3 to 4 minutes. Add vanilla.
  3. Reduce speed to low, and gradually add flour mixture to butter mixture. Beat until combined, about 10 seconds.
  4. Scoop cookies with a 1½-inch scoop about 2 inches apart onto a baking sheet lined with parchment paper. Flatten cookies slightly, and press a chocolate piece into each cookie. Top each with a halved marshmallow. Cover baking sheets with plastic wrap, and chill at least 24 hours, and up to 48 hours (or alternatively, freeze about 15 minutes).
  5. Preheat a convection oven to 450°F (or a conventional oven to 425°F). Bake cookies in preheated oven on lined baking sheets until puffed and golden and marshmallow is browned, about 7 minutes. Let cookies stand about 5 minutes before transferring to a wire rack to cool until set, about 5 more minutes.

Watch the recipe video here:

Here's how to mix up the usual holiday cookies ?GET THE RECIPE: https://trib.al/Ptjyr8M (via Well Done)

Posted by MyRecipes on Sunday, December 23, 2018

Main dish

3-Ingredient Oreo™ Stuffed Cinnamon Rolls

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3-Ingredient Oreo™ Stuffed Cinnamon Rolls
Yep, we went there. Though we love Pillsbury™ Grands!™ cinnamon rolls on their own, we just couldn’t resist stuffing them with crushed Oreo™ cookies and coating them in a cream cheese icing for an irresistible treat that is kind of outrageous (in the very best way). Is it breakfast or dessert? You decide!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (17.5 oz) Pillsbury™ Grands!™ cinnamon rolls with icing
  • 1½ cups chopped Oreo™ cookies (about 13 cookies)
  • 2 oz (from 8-oz package) cream cheese, softened
Instructions
  1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray.
  2. Separate dough into 5 rolls; reserve icing. Unroll each cinnamon roll. Press ¼ cup of the chopped cookies onto each dough strip, and roll back into spiral. If necessary, replace any cookies that may fall out while rolling up. Place rolls in pan.
  3. Bake 17 to 21 minutes or until tops are golden brown.
  4. In small bowl, beat icing (from cinnamon roll can) and cream cheese with spoon or electric mixer on medium speed until no lumps remain. Spread icing mixture on top of warm cinnamon rolls; garnish with remaining ¼ cup chopped cookies. Serve warm.

Watch the recipe video here:

Is it breakfast or dessert? You decide!3-Ingredient Oreo™-Stuffed Cinnamon Rolls recipe:…

Posted by Pillsbury on Sunday, December 23, 2018

Main dish

Copycat Starbucks Eggnog Latte

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Copycat Starbucks Eggnog Latte
Save a few bucks and a trip to the drive-thru with this easy and inexpensive copycat recipe for Starbucks’ Eggnog Latte.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup refrigerated eggnog
  • 3 tablespoons hot brewed espresso
  • Ground nutmeg
Instructions
  1. Microwave eggnog in a glass liquid measuring cup 1 minute or until hot. Whisk until frothy. Pour into cup of hot espresso. Sprinkle with nutmeg.

Watch the recipe video here:

This would make a great #Christmas-morning treat, just saying ?GET THE RECIPE: https://trib.al/bBI7DdS (via Well Done)

Posted by MyRecipes on Sunday, December 23, 2018

Main dish

Instant Pot Honey Bourbon Chicken

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Instant Pot Honey Bourbon Chicken
I love the tastes of New Orleans, and this honey bourbon chicken does not disappoint. The rich, flavorful sauce is perfect for spooning over the tender morsels of chicken. Laissez les bons temps rouler! Not a fan of bourbon? No worries. This dish is actually named after Bourbon Street in New Orleans, so although the bourbon in the recipe does add a punch of extra flavor, it is not necessary to achieve a tasty outcome! Want to make it spicier? Add ½ – 1 teaspoon crushed red pepper flakes, or add some sriracha sauce to the party! This dish works great over egg noodles, rice, next to a pile of potatoes or even over zucchini “zoodles” if you want to keep the carbs a bit lower.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce:
  • Small onion, finely diced
  • ½ cup honey
  • ⅓ cup soy sauce
  • ¼ cup ketchup
  • ¼ cup bourbon whiskey (optional)
  • 2 tbsp vegetable oil
  • 2 tsp garlic, minced
  • ⅛ tsp black pepper
  • ⅛ tbsp cayenne pepper
Other:
  • 1½ lbs chicken thighs, boneless, skinless
  • 1 tbsp cornstarch
  • 1 tbsp water
Instructions
  1. Combine the Sauce ingredients in the Instant Pot.
  2. Nestle the chicken thighs in the sauce in one 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 +/- buttons and program the Instant Pot for 15 minutes.
  5. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  6. Remove chicken and dice.
  7. Meanwhile, mix water and cornstarch in a small bowl, then add it to the sauce and cook 2-3 minutes until thickened.
  8. Return chicken to pot and warm through. Serve over noodles or rice.

Watch the recipe video here:

Instant Pot Honey Bourbon ChickenFULL RECIPE: http://chopsecrets.com/instant-pot-honey-bourbon-chicken/

Posted by Chop Secrets on Sunday, December 23, 2018

Main dish

Marranitos (Mexican Pig-Shaped Cookies)

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Marranitos (Mexican Pig-Shaped Cookies)
Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called 'Gingerbread Pigs,' although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups packed brown sugar
  • ¼ cup shortening
  • 1 egg
  • ¼ cup milk
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons baking soda
  • 1½ teaspoons ground cinnamon
  • 1 cup unsulfured molasses
  • 6 cups all-purpose flour
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
  3. Roll dough out on a lightly floured surface to ¼ inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.

Watch the recipe video here:

Marranitos (Mexican Gingerbread Pig-Shaped Cookies): https://trib.al/MshsHLX

Posted by Allrecipes on Saturday, December 22, 2018

Main dish

Instant Pot Clam Chowder

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Instant Pot Clam Chowder
You may never want to stop eating this creamy comfort food!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 6.5 oz cans chopped clams, drained and juices reserved
  • 5 slices bacon, diced
  • 1 onion, finely diced
  • 3 tbsp butter
  • 2 sprigs fresh thyme (or ¼ tsp dried)
  • 1 tsp celery seed (or 2 stalks celery, diced)
  • 2 cloves garlic, minced
  • 1½ tsp kosher salt
  • ¼ tsp pepper
  • 1½ lbs gold potatoes, cut into ½” dice
  • 1⅓ cups half and half
  • Snipped chives, for garnish
Instructions
  1. Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
  2. Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
  3. Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
  4. Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
  5. Add garlic, salt, and pepper and cook for 1-2 minutes more.
  6. Add clam juice and potatoes and stir to combine.
  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 4 minutes.
  9. When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  10. Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
  11. Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
  12. Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
  13. Garnish with snipped chives.

Watch the recipe video here:

You may never want to stop eating this creamy comfort food!FULL RECIPE: http://chopsecrets.com/instant-pot-clam-chowder/

Posted by Chop Secrets on Saturday, December 22, 2018

Main dish

Whole-roasted Chicken and Veggies

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Whole-roasted Chicken and Veggies
Whole-roasted Chicken and Veggies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 carrots, diced
  • 1 cup butternut squash, diced (205 g)
  • 1 ½ cups broccoli floret (225 g)
  • 2 tablespoons oil
  • 4 lb small whole chicken (2 kg)
  • salt, to taste
  • black pepper, to taste
  • fresh thyme leaf, to taste
  • fresh thyme sprigs, for garnish
  • butcher's twine
Instructions
  1. Preheat oven to 425°F (220°C).
  2. In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
  3. Place the chicken on top of the veggies.
  4. Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
  5. To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher’s twine, tie the legs together so the bird holds a nice shape.
  6. Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
  7. NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
  8. Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
  9. Carve the bird as desired.
  10. Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
  11. Enjoy!

Watch the recipe video here:

Whole-Roasted Chicken And VeggiesFULL RECIPE: https://tasty.co/recipe/whole-roasted-chicken-and-veggies

Posted by Tasty on Saturday, December 22, 2018

Dessert

Pecan Chewies

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Pecan Chewies
Pecans, brown sugar and butter makes for a chewy soft treat good anytime of the year.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup butter
  • 3 cups packed light brown sugar
  • 3 eggs, beaten
  • 1½ teaspoons vanilla extract
  • 3 cups chopped pecans
  • 3 cups self-rising flour
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
  2. Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
  3. Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
  4. Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

Watch the recipe video here:

Pecan Chewies: https://trib.al/GqXr2UE

Posted by Allrecipes on Saturday, December 22, 2018

Main dish

Instant Pot Blueberry Almond French Toast Casserole

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Instant Pot Blueberry Almond French Toast Casserole
The plump blueberries burst in your mouth with every bite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 cups French bread, cut in 1-inch cubes
  • 2 cups fresh blueberries
  • ⅓ cup brown sugar
  • 2 tbsp butter, sliced into 6-8 thin pieces
  • 3 eggs, lightly beaten
  • ¼ cup (2 oz) cream cheese, softened
  • ¼ cup milk
  • 1 tbsp sugar
  • 1 tsp almond extract
  • ½ tsp cinnamon
  • ¼ tsp kosher salt
  • ¼ cup slivered almonds, divided
  • Powdered sugar, maple syrup for serving
Instructions
  1. Coat the inside of a 1.5-quart baking dish with non-stick spray. Layer blueberries, bread, and brown sugar. ensuring blueberries and sugar are evenly distributed throughout.
  2. Sprinkle with half the slivered almonds and dot the butter evenly over the top.
  3. In a large bowl, thoroughly whisk together the eggs, softened cream cheese, milk, sugar, almond extract, cinnamon, and salt. Pour over bread and blueberries, making sure all bread pieces are moistened.
  4. Pour 1 cup of water in the Instant Pot and put in the trivet. Cover the baking dish lightly with foil (do not seal) and carefully set the baking dish on the trivet.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  7. When the time is up quick-release the remaining pressure.
  8. Carefully remove the baking dish from the pot, remove the foil and allow to rest for 5-10 minutes until set (or, optionally, set banking dish under the broiler until golden, 3-5 minutes).
  9. Serve with remaining slivered almonds, powdered sugar, maple syrup, and additional blueberries, if desired.

Watch the recipe video here:

Instant Pot Blueberry Almond French Toast CasseroleFULL RECIPE: http://chopsecrets.com/instant-pot-blueberry-almond-french-toast-casserole/

Posted by Chop Secrets on Saturday, December 22, 2018