Main dish

Instant Pot Homemade Applesauce

Save Print
Instant Pot Homemade Applesauce
Simple, wholesome ingredients that combine to make an easy treat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 apples, peeled, cored and quartered (Fuji apples are delicious)
  • 2 tbsp butter
  • 1 tbsp cinnamon
  • 1 tbsp honey
  • 3 tbsp lemon juice
  • ¼ tsp kosher salt
  • ¾ water
  • Additional cinnamon and/or cinnamon sticks for garnish (optional)
Instructions
  1. Put peeled and quartered apples in the Instant Pot. Add all remaining ingredients, then 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 3 minutes.
  3. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  4. Use a slotted spoon to transfer cooked apples to a large-capacity blender or food processor.
  5. Process until smooth and uniform. Add additional pot juices ¼ cup at a time to achieve desired consistency.
  6. Serve warm or cold with additional cinnamon and/or cinnamon sticks for garnish.

Watch the recipe video here:

Simple, wholesome ingredients that combine to make an easy treat.FULL RECIPE: http://chopsecrets.com/instant-pot-homemade-applesauce/

Posted by Chop Secrets on Wednesday, January 30, 2019

Main dish

Mini Chicken Bacon Ranch Pot Pies

Save Print
Mini Chicken Bacon Ranch Pot Pies
Chicken, bacon, ranch, biscuits…what could go wrong? Absolutely nothing. This muffin pan meal is perfectly hand held, family friendly and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup diced cooked chicken
  • 4 strips bacon, crisply cooked, crumbled
  • 1 cup chopped fresh spinach leaves
  • ¼ cup chopped green onions
  • ⅓ cup ranch dressing
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits (8 biscuits)
Instructions
  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  2. In medium bowl, mix chicken, bacon, spinach, onion, dressing and ½ cup of the cheese until well mixed. Set aside.
  3. Separate dough into 8 biscuits; press each biscuit into 5½-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming ¼-inch rim. Spoon about ⅓ cup chicken mixture into each dough-lined cup. Pleat edges of dough. Sprinkle each with 1 tablespoon of the remaining Cheddar cheese.
  4. Bake 17 to 22 minutes or until biscuits are golden brown and cheese is melted. Cool 1 minute; remove to serving plate.

Watch the recipe video here:

You had us at "chicken, bacon, ranch…"Mini Chicken Bacon Ranch Pot Pies recipe:…

Posted by Pillsbury on Wednesday, January 30, 2019

Main dish

Frank’s Spicy Alabama Onion Beer Chili

Save Print
Frank's Spicy Alabama Onion Beer Chili
Spicy beef, onion, and beer chili recipe I picked up while in Alabama. Many people have asked me for the recipe so I'm posting it here. Enjoy! Adjust the amount of jalapenos and other spicy things to suit your taste.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds ground beef chuck
  • 2 large white onions, chopped
  • 2 (14.5 ounce) cans diced tomatoes with juice
  • 2 (15 ounce) cans tomato sauce
  • 1 (12 fluid ounce) can beer
  • 2 (15 ounce) cans spicy chili beans
  • ¼ cup Worcestershire sauce
  • 3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
  • ⅓ cup chili powder
  • 4 fresh jalapeno peppers, seeded and chopped
  • 3 tablespoons red pepper flakes, or to taste (optional)
Instructions
  1. Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using.
  2. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.

Watch the recipe video here:

Frank's Spicy Alabama Onion Beer Chili: https://trib.al/DLAffNR

Posted by Allrecipes on Wednesday, January 30, 2019

Dessert

Strawberry Coconut Cream Cake

Save Print
Strawberry Coconut Cream Cake
This strawberry cake was absolutely to die for! And it was crazy easy! I seriously had no idea that something so simple could turn out as pretty as this did! The moist, flavorful strawberry cake goes so well with this coconut cream cheese frosting, you will melt after just one bite!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box Moist Supreme Strawberry Cake Mix
  • ½ CUP Butter, softened
  • ¾ CUP Heavy cream
  • ½ CUP Water
  • 3 Eggs
Coconut Cream Cheese Frosting
  • 8oz Cream cheese, softened
  • ½ CUP Butter
  • 4 CUPS Powdered sugar
  • 1 tsp Coconut extract
  • 3-4 Tbsp Heavy cream
Instructions
  1. Preheat oven to 350°F
  2. Grease and flower the bottom and sides of two 9 inch round cake pans.
  3. In a large bowl beat the strawberry cake mix, butter, coconut milk, water and eggs until incorporated.
  4. Beat on high until smooth and pour into prepared pans.
  5. Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
Cream Cheese Frosting:
  1. Beat together cream cheese and butter.
  2. Add in powdered sugar and beat until creamy.
  3. Add the coconut extract and heavy cream and beat until smooth and can easily frost the cake.
  4. Top with as much coconut as desired.
  5. Enjoy!

Watch the recipe video here:

Strawberry Coconut Cream CakeFULL RECIPE: http://chopsecrets.com/strawberry-coconut-cream-cake/

Posted by Chop Secrets on Wednesday, January 30, 2019

Dessert

Keto Cheesecake

Save Print
Keto Cheesecake
Think the keto diet means you can't have cheesecake? Think again. Our keto-friendly cheesecake gets its sweet notes from erythritol sweetener, which can be found at Whole Foods.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CRUST
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons powdered erythritol
  • sweetener (such as Swerve
  • Confectioners)
  • 1 large egg, beaten
  • ½ teaspoon vanilla extract
  • 1 cup super ne almond our
FILLING
  • 1 pound cream cheese, softened
  • ⅓ cup sour cream
  • ⅓ cup powdered erythritol
  • sweetener (such as Swerve
  • Confectioners)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 350°F. Prepare the Crust: Stir together coconut oil, powdered erythritol, egg, and vanilla in a medium bowl until smooth. Add almond flour, and stir until fully combined. Press flour mixture evenly into an 8-inch springform pan. Bake in preheated oven until browned around the edges, about 10 minutes.
  2. Meanwhile, prepare the Filling: Combine cream cheese, sour cream, powdered erythritol, eggs, vanilla, and salt in a food processor; pulse until smooth, about 10 pulses, scraping down sides as necessary. Pour cream cheese mixture into baked crust. Bake at 350°F until center is just set, about 30 minutes. Let cool to room temperature, about 30 minutes. Refrigerate until fully chilled, about 2 hours. Slice and serve.

Watch the recipe video here:

Think the keto diet means you can't have dessert? Think again.GET THE RECIPE: https://trib.al/SOQcRiC (via Well Done)

Posted by MyRecipes on Monday, January 28, 2019

Main dish

Pepperoni Bread

Save Print
Pepperoni Bread
Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (1 pound) loaf frozen bread dough, thawed
  • 1 egg, beaten
  • 4 ounces sliced pepperoni sausage
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1½ teaspoons Italian seasoning
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
  3. Bake in preheated oven for 40 minutes, or until golden.

Watch the recipe video here:

Pepperoni Bread: https://trib.al/B0e8mC9

Posted by Allrecipes on Monday, January 28, 2019

Main dish

Loaded Chicken Potato Soup

Save Print
Loaded Chicken Potato Soup
Chicken pot pie meets a loaded baked potato.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ pounds russet potatoes
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • 2 tablespoons olive oil, or as needed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 1 onion, diced
  • 1 cup diced carrots
  • 2 stalks celery, diced
  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup chicken stock
  • 1 cup bite-size broccoli florets
  • ½ cup bacon bits, divided
  • 2 green onions, chopped
  • 5 ounces shredded sharp Cheddar cheese, divided
  • 1 cup sour cream
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prick potatoes with a fork and wrap each potato in aluminum foil.
  3. Bake in the preheated oven until potatoes are tender, 1½ to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
  4. Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and ½ teaspoon pepper and toss to coat.
  5. Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  6. Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  7. Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  8. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about ¼ cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  9. Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, ½ of the bacon bits, ½ of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
  10. Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Watch the recipe video here:

Loaded Chicken Potato Soup: https://trib.al/EJNiVKY

Posted by Allrecipes on Monday, January 28, 2019

Main dish

Pesto Salmon Puff Pastry

Save Print
Pesto Salmon Puff Pastry
Pesto Salmon Puff Pastry
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup pesto sauce (115 g)
  • 2 sheets frozen puff pastry, thawed
  • 9 oz salmon fillet (255 g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 5 leaves fresh basil, julienned
  • 2 eggs, beaten
Instructions
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
  3. Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
  4. Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
  5. Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
  6. Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
  7. Seal the edges by pressing onto the seams of the fish silhouette.
  8. Use a knife to make indents for the head and fin details.
  9. Use the tip of the spoon to create indents of the scales.
  10. Brush the pastry with egg wash.
  11. Bake for 40 minutes, or until golden brown.
  12. In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
  13. Slice and serve while hot.
  14. Enjoy!

Watch the recipe video here:

Get fancy with these delicious pesto salmon puff pastry ?FULL RECIPE: https://tasty.co/recipe/pesto-salmon-puff-pastry

Posted by Proper Tasty on Tuesday, January 29, 2019

Dessert

Cheesecake-Stuffed Banana Bread

Save Print
Cheesecake-Stuffed Banana Bread
Banana bread and cream cheese frosting are a winning combination. The cream cheese filling is swirled into the batter just before baking for easy assembly. You get a balanced combination of cream cheese and banana bread in every bite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for spraying the pan
  • 1 cup all-purpose flour, plus more for dusting the pan
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar
  • 2 very ripe bananas
  • ¼ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • Confectioners' sugar, for dusting
Cheesecake Swirl:
  • One 8-ounce package cream cheese, at room temperature
  • ⅓ cup granulated sugar
  • ¼ cup sour cream
  • 1 large egg
Instructions
  1. For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
  2. For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
  3. For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
  4. Reserve ¾ cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved ¾ cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
  5. Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1½ hours. Dust with confectioners' sugar and serve.

Watch the recipe video here:

No matter the question, Cheesecake-Stuffed Banana Bread is the answer.The recipe: https://foodtv.com/2Tk0MZc

Posted by Food Network on Tuesday, January 29, 2019

Main dish

Salted Caramel Chocolate Pretzel Bark

Save Print
Salted Caramel Chocolate Pretzel Bark
Anyone who loves pretzels and chocolate will absolutely flip after they have tried a bit of this deliciousness! It’s super easy to make and will be gone in no time! The best thing about ever making any kind of candy bark is you can add anything you want to it! I wanted to keep it simple with pretzels cause let’s get real- it’s pretty much all you need for this one. But never be afraid to get creative!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 oz Semi-sweet chocolate chips, divided
  • 8 oz Pretzels
  • 11 oz bag Kraft Caramel Bits
  • Sea salt for sprinkling
Instructions
  1. Line a large, rimmed baking sheet with parchment paper.
  2. Melt the chocolate chips gently in the microwave until smooth. Spread the chocolate evenly over the parchment. Immediately add the pretzels over the top and gently press them into the chocolate.
  3. Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
  4. Sprinkle with sea salt.
  5. Refrigerate until hardened.
  6. Enjoy!

Watch the recipe video here:

The ultimate last-minute appetizer. (via Basically)Make 'em: http://bonap.it/n0RGmUg

Posted by Bon Appétit Magazine on Tuesday, January 29, 2019