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Main dish

Fruitcake Cupcake Holiday Wreath

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Fruitcake Cupcake Holiday Wreath
Fruitcake Cupcake Holiday Wreath
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FRUIT
  • 1 cup orange juice (240 mL)
  • ½ cup dried apricot, chopped (95 g)
  • ½ cup golden raisin, chopped (75 g)
  • ¼ cup dried cherry, chopped (30 g)
  • ½ cup raisin, chopped (75 g)
  • ¼ cup dried fig, chopped (35 g)
  • ¼ cup dried cranberry (25 g)
CAKE BATTER
  • 16 tablespoons unsalted butter, room temperature
  • ¼ cup dark brown sugar (55 g)
  • ¾ cup light brown sugar (165 g)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon kosher salt
  • 2 cups all purpose flour, sifted (250 g)
  • 2 teaspoons baking soda
  • ½ cup pecan, chopped (60 g)
  • 1 tablespoon lemon zest
  • nonstick cooking spray, for greasing
ICING
  • 2 cups powdered sugar, sifted (240 g)
  • 4 tablespoons lemon juice
Instructions
Make the fruit:
  1. In a small pot, warm the orange juice over medium heat for 3 minutes.
  2. Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
  3. Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
  4. Preheat the oven to 350°F (180°C).
Make the cake batter:
  1. In a large bowl, cream the butter with an electric hand mixer until fluffy.
  2. Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
  3. Add the eggs, 1 at a time, and beat until well combined.
  4. Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
  5. Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
  6. Grease 2 12-cup muffin tins with nonstick spray.
  7. Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
  8. Bake for 20 minutes, or until golden brown. Let cool before icing.
Make the icing:
  1. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. Drizzle the icing over the fruitcakes, then serve.
  3. Enjoy!

Watch the recipe video here:

A sweet spin on a popular holiday classic ?!Full Recipe: https://tasty.co/recipe/fruitcake-cupcake-holiday-wreath

Posted by Tasty on Friday, December 21, 2018

Dessert

Irish Coffee Cupcakes

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Irish Coffee Cupcakes
Let me help you celebrate with these yummy Irish Coffee Cupcakes! They are just the right amount of sweetness to go with that lovely Guinness beer. Can’t you just taste it now? Perfectly moist cupcakes…whiskey whipped frosting…mmmm good… It’s all over once the espresso powder hits the lips. Everyone will love you for combining their favorite adult beverage into an amazing dessert that you won’t forget!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cupcakes:
  • 2 CUPS All-Purpose flour
  • 1 TSP Baking Powder
  • ¼ TSP Baking Soda
  • ¼ TSP Salt
  • ½ CUP Boiling Water
  • 2 TBSP Instant-Espresso Powder
  • ¼ CUP Whole Milk
  • 1 Stick Unsalted Butter, room temperature
  • ½ CUP Granulated Sugar
  • ½ CUP Packed Light-Brown Sugar
  • 2 Large Eggs
Frosting:
  • 1 CUP Heavy Cream
  • 1 TBSP Confectioners’ Sugar
  • 1 TBSP Whiskey
  • Instant-Espresso Powder, for dusting
Instructions
Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Pour water over espresso powder; let cool.
  4. Combine espresso with milk.
  5. Beat butter and granulated and brown sugars with a mixer on medium 6speed until pale and fluffy, about 3 minutes.
  6. Add eggs, 1 at a time, beating well after each addition.
  7. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
  8. Fill 15 cups (of two 12-cup muffin tins) three-quarters full.
  9. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool.
  10. Turn out cupcakes from tins.
Frosting:
  1. Whisk together cream and confectioners’ sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
  2. Top each cupcake with 2 tablespoons frosting.
  3. Dust with espresso powder and sprinkles.

Watch the recipe video here:

Irish Coffee CupcakesFULL RECIPE: http://chopsecrets.com/irish-coffee-cupcakes/

Posted by Chop Secrets on Friday, December 21, 2018

Main dish

Chef John’s Candied Yams

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Chef John's Candied Yams
Sure, everyone knows orange-fleshed sweet potatoes aren't really yams, but it makes for a shorter name. I'm not a huge sweet side dish person, but I make an exception for these candied yams that use lemon instead of orange juice as a sweetener
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Yams:
  • 3 tablespoons kosher salt
  • 2 quarts cold water
  • 3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
Glaze:
  • 1 cup brown sugar
  • 4 tablespoons unsalted butter
  • ½ cup freshly squeezed lemon juice
  • ¼ cup maple syrup
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 1 pinch cayenne pepper
  • Salt to taste
  • Chopped pistachios, pecans, or walnuts for garnish
Instructions
  1. Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
  2. Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.
  3. Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

Watch the recipe video here:

Chef John's Candied Yams: https://trib.al/blC6JEN

Posted by Allrecipes on Friday, December 21, 2018

Dessert

Caramel Filled Chocolate Cookies

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Caramel Filled Chocolate Cookies
Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extrac
  • t2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ cup unsweetened cocoa powder
  • 1 cup chopped walnuts
  • 1 tablespoon white sugar
  • 48 chocolate-covered caramel candies
Instructions
  1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in ½ cup walnuts. Cover and chill at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Combine remaining ½ cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
  4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Watch the recipe video here:

Caramel Filled Chocolate Cookies: https://trib.al/cdnP2Oy

Posted by Allrecipes on Friday, December 21, 2018

Main dish

Instant Pot Chicken and Dumplings

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Instant Pot Chicken and Dumplings
This simple one-pot recipe is fast to assemble from ingredients right out of the pantry and freezer, so you can set it and forget it–you’ve got better things to do! It’s also packed with tasty vegetables like carrots, peas and celery and wholesome chicken breast, so you know you’re getting a hearty meal. Remember that natural pressure release time is cooking time, so as tempting as it is to shortcut the full natural release, don’t do it! You will likely end up with underdone dumplings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 lbs chicken breasts, cubed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups low sodium chicken stock
  • 1 tsp each dried thyme, dried rosemary, poultry seasoning, pepper
  • 1 cup celery, chopped
  • 2 cups frozen mixed peas and carrots
  • 2 cans low sodium cream of chicken soup (10.5 oz)
  • 1 16 oz can refrigerated buttermilk or southern style biscuits, each biscuit quartered
  • Chopped parsley for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add broth, thyme, rosemary, poultry seasoning, and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the celery, peas, and carrots and stir.
  6. Pour the two cans of cream of chicken evenly over the top–do not stir.
  7. Spread the quartered biscuit pieces over the top in an even layer. 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 5 minutes.
  9. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  10. Adjust seasonings and serve warm. Garnish with chopped parsley.

Watch the recipe video here:

Instant Pot Chicken and DumplingsFULL RECIPE: http://chopsecrets.com/instant-pot-chicken-and-dumplings/

Posted by Chop Secrets on Friday, December 21, 2018

Main dish

Up Your Thanksgiving Appetizer Game With These Mini Turkey Dinners

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Up Your Thanksgiving Appetizer Game With These Mini Turkey Dinners
These Mini Turkey Dinners have come to the rescue to up your Thanksgiving appetizer game. Save up that leftover turkey to build little phyllo cups of epic proportions. A little bit of mashed potatoes, stuffing, and gravy puts it all together, and don’t forget to add some cranberry sauce for a little tang! You’ll love these bite-sized comforting treats.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 mini phyllo cups
  • 2-4 slices turkey breast, cooked and diced
  • 1 cup mashed potatoes
  • 1 cup stuffing
  • 1 cup gravy
  • 1 cup cranberry sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Place phyllo cups on a baking sheet.
  3. Using a teaspoon fill each cup with a layer of mashed potatoes, diced turkey breast, stuffing, and gravy.
  4. Bake cups for 5-10 minutes, or until warmed through.
  5. Top each cup with ½ teaspoon of cranberry sauce.
  6. Enjoy!

Watch the recipe video here:

Up your appetizer game with these Mini Turkey Dinners ?Recipe: http://sha.red/97CTT

Posted by Shared Food on Thursday, December 20, 2018

Main dish

Brunch Bread

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Brunch Bread
Brunch is one of the best things ever in life. Brinner is just as amazing. In case you’re confused that would be a combination of breakfast for dinner…brinner in other words. College kids across America know exactly what I’m talking about. Heck, singles across America know what I’m talking about. Some of my favorite meals have been brunches and brinners. I plan on passing this down to my kids someday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Eggs, 1 per slice of bread
  • Bread
  • Butter
  • Salt and Pepper
  • Shredded Cheese
  • Bacon
Instructions
  1. Preheat oven to 350°F / 180°C.
  2. Using a butter knife or back of a spoon create a square inside the bread by pressing down on the bread almost to the crust edges.
  3. Repeat for every slice of bread you wish to make (1-2 slices per person).
  4. Season the bread with salt and pepper.
  5. Crack one egg into each slice of bread.
  6. Butter the higher edges of the bread gently, being careful not to touch the egg.
  7. Sprinkle shredded cheese then bacon onto the buttered edges.
  8. Spray your small baking tray with non-stick cooking spray.
  9. Place the bread on the tray and the tray in the oven for 10 mins.
  10. Remove from oven and eat while warm.

Watch the recipe video here:

Brunch BreadFULL RECIPE: http://chopsecrets.com/brunch-bread/

Posted by Chop Secrets on Thursday, December 20, 2018

Main dish

Steak with Lemon Butter and Jammy Lemon Halves

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Steak with Lemon Butter and Jammy Lemon Halves
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Lemon Butter
  • ½ preserved lemon, seeds removed, finely chopped
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Steak and Assembly
  • 2 1¼–1½-inch-thick bone-in New York strip steaks (about 3 pounds total)
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 1 lemon, halved
Instructions
Lemon Butter
  1. Process preserved lemon, butter, lemon zest, salt, and pepper in a food processor, scraping down sides as needed, until smooth. (Alternatively, you can whisk together in a large bowl.) With motor running, add lemon juice in a steady stream. Process until completely incorporated.
  2. If not using right away, transfer lemon butter to a sheet of parchment paper and roll into a cylinder. Or scoop it into a small bowl and cover.
Do Ahead:
  1. Lemon butter can be made 3 days ahead. Chill.
Steak and Assembly
  1. Let steaks sit at room temperature about 1 hour before cooking.
  2. Preheat oven to 350°. Heat oil in a large ovenproof skillet over medium-high. Season steaks with salt. Add steaks to skillet and arrange lemon halves, cut side down, around. Cook, turning steaks every 2 minutes or so, until steaks are well browned and cut sides of lemon are very dark, 6–8 minutes. Transfer lemon halves to a plate.
  3. Place skillet in oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°, about 4 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and top with some lemon butter. Let steaks rest at least 10 minutes before slicing.
  4. Top steaks with more butter and serve with cooked lemon halves for squeezing over.

Watch the recipe video here:

Your week just got infinitely better due to this Steak with Lemon Butter.RECIPE: http://bonap.it/3swwSno

Posted by Bon Appétit Magazine on Thursday, December 20, 2018

Main dish

Instant Pot Crispy Potatoes

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Instant Pot Crispy Potatoes
This recipe gives you both a velvety inside and a wonderfully browned exterior.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup water
  • 1½ lbs gold or fingerling potatoes, cut into 1” pieces
  • 2 tbsp of canola oil (or other high-heat oil)
  • 1 tbsp kosher salt
  • ½ tbsp pepper
  • 1 tbsp lemon juice
  • ¼ cup snipped chives and/or Italian parsley (optional)
Instructions
  1. Pour ½ cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.
  6. Add the oil to the Instant Pot. Using the display panel select CANCEL to turn the pot off, then choose the SAUTE function and adjust to the high setting.
  7. When oil gets hot, brown the potatoes until golden, 3-4 minutes per side. Do not crowd the pot–you may have to work in batches. Generously salt and pepper the potatoes while they cook.
  8. When all potatoes are browned, return them to the still-hot pot, sprinkle with herbs and squeeze lemon over the top. Cook, tossing, for 1 minute and serve immediately.

Watch the recipe video here:

This recipe gives you both a velvety inside and a wonderfully browned exterior.FULL RECIPE: http://chopsecrets.com/instant-pot-crispy-potatoes/

Posted by Chop Secrets on Thursday, December 20, 2018

Main dish

Herbalicious Breakfast Casserole

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Herbalicious Breakfast Casserole
Herbalicious Breakfast Casserole is about to be the star of your holiday brunch! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 tablespoons salted butter, plus more for buttering the baking dish
  • 8 store-bought onion rolls
  • ¼ cup sliced roasted red peppers
  • 8 ounces cream cheese
  • 1 cup grated mozzarella
  • 2 cups milk
  • 3 heaping tablespoons basil pesto
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 large eggs
Instructions
  1. Generously butter a 9-by-13-inch baking dish.
  2. Tear the onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle the roasted peppers on top, then tear the cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into pats and scatter over the top.
  3. Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.
  4. To cook from frozen: Preheat the oven to 350 degrees F.
  5. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately.
  6. To cook from thawed: The evening before serving, remove the casserole from the freezer and thaw overnight in the refrigerator.
  7. Preheat the oven to 325 degrees F.
  8. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately.

Watch the recipe video here:

Herbalicious Breakfast Casserole is about to be the star of your holiday brunch! ?Watch a marathon of The Pioneer…

Posted by Food Network on Thursday, December 20, 2018