Main dish

Instant Pot Mango BBQ Fish Tacos

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Instant Pot Mango BBQ Fish Tacos
You won’t want to wait for Taco Tuesday!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Fish Mixture:
  • 1 lb catfish cut into chunks (or tilapia or flounder)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp pepper
  • Sauce Mixture:
  • 1 cup fresh mango cubes
  • 1-2 tsp hot sauce (we like Jalapeno Tabasco: https://amzn.to/2xzXXu1)
  • ½ cup BBQ sauce
  • 2 tbsp olive oil
Coleslaw Mixture:
  • 1½ tsp lemon juice
  • 1 tsp mayonnaise
  • 1 tsp vinegar
  • ½ tsp sugar
  • Salt to taste
  • ½ cup shredded cabbage
For Serving:
  • Corn tortillas, warmed
  • Additional fresh mango cubes
  • Chopped cilantro and sliced, fresh jalapeno (optional)
Instructions
  1. In a medium bowl, mix together the Fish Mixture and let marinate for 15 minutes.
  2. Meanwhile, thoroughly combine Sauce Mixture ingredients in a blender or food processor. Set aside.
  3. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, add fish pieces in a single layer and brown 3 minutes. Flip and repeat.
  5. Add prepared mango BBQ sauce to the fish and fold in gently.
  6. Turn the pot off by selecting CANCEL, 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 5 minutes.
  8. Meanwhile, in a medium bowl, whisk together all Coleslaw Mixture ingredients except the cabbage, then add cabbage and stir to coat.
  9. When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
  10. Serve fish mixture on warmed tortillas topped with coleslaw, mango, and optional chopped cilantro/jalapeno.

Watch the recipe video here:

You won’t want to wait for Taco Tuesday!RECIPE: http://chopsecrets.com/instant-pot-mango-bbq-fish-tacos/

Posted by Chop Secrets on Saturday, February 2, 2019

Dessert

Ultimate Fudgy Brownies

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Ultimate Fudgy Brownies
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats. —Sarah Thompson, Greenfield, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ⅔ cup butter, cubed
  • ¼ cup water
  • 2 teaspoons instant coffee granules, optional
  • 2-3/4 cups bittersweet chocolate chips, divided
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment paper, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
  2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
  3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
  4. Lifting with parchment paper, remove brownies from pan. Cut into squares.

Watch the recipe video here:

These are simply irresistible!> Get the recipe for Ultimate Fudgy Brownies: https://trib.al/MOxJSNz

Posted by Taste of Home on Thursday, January 31, 2019

Main dish

Bucatini with Butter-Roasted Tomato Sauce

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Bucatini with Butter-Roasted Tomato Sauce
We love the way that roasting intensifies the flavor of canned tomatoes. While we're pretty obsessed with the texture of bucatini, a strand pasta with a hole running through it, this dish is every bit as delicious with spaghetti, linguine, or even rigatoni.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 garlic cloves
  • ¼ cup (½ stick) unsalted butter
  • 1 28-ounce can whole peeled tomatoes
  • 2 anchovy fillets packed in oil
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces bucatini or spaghetti
  • Finely grated Parmesan (for serving)
Instructions
  1. Preheat oven to 425°. Crush 8 garlic cloves with the flat side of a chef's knife and remove peel. Cut ¼ cup (½ stick) butter into small pieces (about ½").
  2. Empty 28 oz. can of tomatoes into a 13x9" baking dish and crush lightly with your hands. Watch out for flying tomato juices. Scatter garlic, butter pieces, 2 anchovies, and ½ tsp. red pepper flakes over tomatoes; season with salt and black pepper.
  3. Roast tomatoes, tossing halfway through, until garlic is very soft and mixture is thick and jammy, 35–40 minutes. While tomatoes are roasting, bring a large pot of water (4-6 qt.) to a boil over high heat and add a small fistful of salt.
  4. Remove pan from oven and let sauce cool slightly. Using a potato masher or fork, break up garlic and tomatoes until mixture looks like coarse applesauce.
  5. Cook 12 oz. bucatini or spaghetti in pot of boiling water, stirring occasionally with tongs, according to package instructions for al dente. Toward end of cook time, use a heatproof measuring cup to scoop out and reserve ½ cup pasta cooking liquid. Drain pasta in a colander; reserve pot.
  6. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing with tongs, until sauce coats pasta, about 3 minutes.
  7. Divide pasta among plates. Serve topped with Parmesan and more red pepper flakes.
Do Ahead: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

Watch the recipe video here:

Because you need more butter-roasted things in your life. (via Basically)Recipe: http://bonap.it/8kyDbdY

Posted by Bon Appétit Magazine on Friday, February 1, 2019

Main dish

Buffalo Chicken Rollup Bake

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Buffalo Chicken Rollup Bake
Classic Buffalo chicken flavors wrapped up in flaky crescents are an easy weeknight meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 oz cream cheese, softened (from 8-oz package)
  • 2 cups shredded deli rotisserie chicken
  • 2 tablespoons Buffalo hot sauce or hot red pepper sauce
  • ¾ cup shredded Cheddar cheese (3 oz)
  • ¼ cup chopped celery
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • ½ cup ranch dressing
Instructions
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, chicken, hot sauce, Cheddar cheese and celery until well blended.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly on dough to within ¼ inch from sides. Starting with one long side, roll up dough; firmly pinch seam to seal.
  3. Place seam side down on cutting board. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 25 to 30 minutes or until deep golden brown. Serve with ranch dressing and, if desired, additional Buffalo sauce.

Watch the recipe video here:

Buffalo chicken + flaky crescents = a winning Game Day duo.Buffalo Chicken Rollup Bake recipe:…

Posted by Pillsbury on Friday, February 1, 2019

Dessert

Game Day Breakfast Sliders

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Game Day Breakfast Sliders
A different twist on a breakfast egg and cheese biscuit! Great tailgate breakfast serving offered at a UVA tailgate by Krisanna Hudson. Gobbled up by the crowd!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 eggs
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • 1 (12 count) package Hawaiian bread rolls (such as King's®)
  • 18 slices provolone cheese, or as needed
  • 12 slices deli ham, or as needed
  • ¼ cup butter
  • 1½ tablespoons brown sugar
  • 1 tablespoon prepared yellow mustard
Instructions
  1. Whisk eggs, salt, and pepper together in a bowl until frothy. Melt 2 tablespoons butter in a large skillet over medium-low heat. Pour eggs into skillet; cook and stir with spatula until set, 3 to 6 minutes. Remove from heat.
  2. Cut rolls in half horizontally; lay bottoms in a single layer in a 9x13-inch baking dish. Add a layer of provolone cheese, then scrambled eggs, then a layer of ham, then provolone cheese, then ham, then provolone cheese again. Cover with roll tops. Cut through ham and provolone cheese layers to make individual sandwiches.
  3. Melt ¼ cup butter, brown sugar, and mustard together in a small saucepan over medium heat; cook and stir until sugar is dissolved. Spread mixture over roll tops. Cover baking dish with aluminum foil and let stand, about 30 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from baking dish.
  5. Bake in preheated oven until tops are golden brown and cheese has melted, 15 to 20 minutes.

Watch the recipe video here:

Game Day Breakfast Sliders: https://trib.al/Q93B3bx

Posted by Allrecipes on Friday, February 1, 2019

Main dish

Zucchini-Herb Fritters with Garlic Yogurt

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Zucchini-Herb Fritters with Garlic Yogurt
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Garlic Yogurt
  • ½ cup plain yogurt (not Greek)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
Fritters and Assembly
  • 2 small zucchini, ends trimmed
  • 1 small russet potato, peeled
  • ½ medium onion
  • 2 teaspoons kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • ½ teaspoon ground cumin
  • 3 tablespoons finely chopped fresh parsley, plus more for serving
  • 2 tablespoons finely chopped fresh mint, plus more for serving
  • Freshly ground black pepper
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup vegetable oil
  • Olive oil (for serving)
Instructions
  1. Garlic Yogurt
  2. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
  3. Fritters and Assembly
  4. Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.
  5. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
  6. Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

Watch the recipe video here:

There's literally never a bad time to make these.Recipe: http://bonap.it/CeIRRoh

Posted by Bon Appétit Magazine on Thursday, January 31, 2019

Dessert

Breakfast Wafflewiches

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Breakfast Wafflewiches
Breakfast Waffles. Yep, I said it! These creative bad boys will have your brunch game on point like never before! Seriously though…a delicious biscuit waffle…stuffed with cheese, egg, and ham?! Doesn’t really get much better than that! Great for entertaining or even to make with your kids on a Saturday morning!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 16.3oz Package Pillsbury Grands Flaky Layers Refrigerated Biscuits
  • 6 Eggs, lightly scrambled
  • 8 Slices Cheddar cheese
  • 8 Pieces thinly sliced smoked ham
Instructions
  1. Preheat a waffle iron to medium heat and lightly spray it with nonstick cooking spray.
  2. Open the biscuits and separate each biscuit in half.
  3. Stretch the layers thin to about 5 or 6 inches in diameter.
  4. Top one half of the biscuit with a piece of cheese, a slice of ham, and a generous heaping tablespoon of scrambled eggs.
  5. Top with the other half of the biscuit and pinch to seal the edges closed.
  6. Place in the waffle iron and close. Cook 4 to 5 minutes or until the biscuit is golden brown and cooked through.
  7. Store the prepared wafflewiches in a warm oven until the others are finished. Serve warm.
  8. Enjoy!

Watch the recipe video here:

Breakfast WafflewichesFULL RECIPE: http://chopsecrets.com/breakfast-wafflewiches/

Posted by Chop Secrets on Thursday, January 31, 2019

Main dish

Cherry Bars

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Cherry Bars
https://www.facebook.com/136841459683926/posts/2465876810113701/
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Bars:
  • 1¾ cups sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract or almond extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 1½ teaspoon baking powder
  • 1 (21 oz.) can cherry pie filling
  • ¼ teaspoon salt
Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon almond extract
Instructions
  1. Preheat oven to 350º F and lightly grease a 13x17-inch jelly roll pan with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder and salt, then set aside.
  3. In a large bowl, cream together butter and sugar for 3-5 minutes, or until fluffy and lightened in color.
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. Gradually beat in flour mixture until just incorporated, then spread ⅔ dough mixture into greased baking sheet.
  6. Spread cherry pie filling into an even layer on top of dough, then crumble or drop remaining dough on top of pie filling.
  7. Place baking sheet in oven and bake for 33-35 minutes, or until edges of crust are just golden brown and toothpick inserted in center comes out clean.
  8. Remove from oven and let cool completely.
  9. To make glaze: whisk milk and almond extract into powdered sugar, adding ½-1 tablespoon more milk in if needed.
  10. Drizzle glaze on top of cooled cherry bars, then let set before slicing and serving.

Watch the recipe video here:

?Cherry Bomb Bars ? Written recipe: http://po.st/Kkii2g

Posted by 12 Tomatoes on Thursday, January 31, 2019

Main dish

Spicy Cheese (Foot)Ball

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Spicy Cheese (Foot)Ball
Warning! You will not be able to stop eating this flavor-packed cheese ball! It's just so good, and when shaped to form a football, makes the perfect party appetizer for your game day party.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 8 ounces packages cream cheese, softened
  • ¾ cup shredded cheddar cheese (3 ounces)
  • ¾ cup shredded Monterey Jack cheese with habanero or jalapeno peppers (3 ounces) (reserve 5 shreds of cheese for football laces at the end)
  • ½ cup fresh or frozen corn kernels, thawed
  • 2 green onions, thinly sliced
  • 1 jalapeno chile pepper, seeded if desired, and finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon bottled hot pepper sauce
  • ½ teaspoon garlic salt
  • pinch cayenne pepper
  • 8 slices bacon, crisp-cooked and crumbled
  • Assorted crackers
  • Assorted veggie dippers such as carrots, cucumbers, celery, and/or sweet peppers
Instructions
  1. In a large bowl beat together the first 10 ingredients (through the cayenne) until well combined. Cover and chill 30 to 60 minutes or until easy to handle.
  2. Shape cheese mixture into a ball and coat in bacon. Transfer to a serving platter. Shape into a football shape. Decorate with reserved cheese shreds to look like football laces. Serve with assorted crackers and veggie dippers.

Watch the recipe video here:

Spicy Cheese (Foot)Ball ? via Better Homes & Gardens: https://trib.al/7NII2Re

Posted by Allrecipes on Thursday, January 31, 2019

Main dish

Giant Cheese-Stuffed Cracker

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Giant Cheese-Stuffed Cracker
Forget the cheese plate: cut this giant cheese-and-cracker sandwich into wedges for a crumbly, creamy and tangy appetizer that you can nibble on its own or use as a spread for fresh vegetables.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • Kosher salt
  • 10 tablespoons cold unsalted butter, cubed
  • 2 tablespoons vegetable oil
  • 1 large egg white, beaten
  • 1 pound yellow Cheddar, shredded
  • Two 8-ounce blocks cream cheese
  • ½ cup grated Parmesan
  • ½ teaspoon paprika
  • Pinch cayenne pepper
  • Carrot sticks and celery, for serving
Instructions
Special equipment: a 9-inch fluted tart pan, a 12-inch skewer
  1. Preheat the oven to 400 degrees F.
  2. Add the flour, sugar, baking powder, baking soda and ½ teaspoon salt to the bowl of a food processor and pulse until combined. Add 8 tablespoons of butter and oil and pulse until fine crumbs form. Add ½ cup cold water and pulse until the dough comes together.
  3. Dust a piece of parchment with flour. Turn the dough out onto the parchment and roll into an ⅛-inch-thick round. Use the top of a 9-inch fluted tart pan to stamp out a circle. Transfer the parchment and circle to a baking sheet. Dust another piece of parchment with flour, gather the dough scraps, roll and stamp out as before. Transfer the parchment and dough to another baking sheet.
  4. Melt the remaining 2 tablespoons butter in a small microwave-safe dish and microwave in 30 second intervals. Brush each piece of dough with butter. Use the flat end of a 12-inch skewer to poke holes all over each round. Sprinkle each with salt. Bake for 10 minutes and then brush the dough with egg white. Continue to bake until the crackers are crisp and the edges begin to turn golden brown, 5 to 10 minutes more. Let cool completely on the baking sheet, about 20 minutes.
  5. Meanwhile, add the Cheddar, cream cheese, Parmesan, paprika and cayenne to a medium saucepan. Cook over medium-low heat, stirring frequently, until the cheese is melted, smooth and orange, 5 to 7 minutes. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
  6. Place one cracker onto a serving platter. Spread the cheese sauce over top of the cracker (the cheese should be about ¾-inch-thick). Top with the second cracker and smooth the edges of the cheese with your finger or an offset spatula. Refrigerate until chilled, about 1 hour. Slice and serve cold with carrot sticks and celery.

Watch the recipe video here:

Recipe of the Day: Giant Cheese-Stuffed Cracker ?Save the recipe: https://foodtv.com/2Sj119P

Posted by Food Network on Thursday, January 31, 2019