Main dish

Instant Pot® Salsa Chicken

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Instant Pot® Salsa Chicken
An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound frozen skinless, boneless chicken breast halves
  • 1 (1 ounce) packet taco seasoning mix
  • ½ cup salsa
  • ½ cup low-sodium chicken broth
Instructions
  1. Place chicken breasts in an electric pressure cooker (such as Instant Pot(R)). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
  2. Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.

Watch the recipe video here:

Instant Pot® Salsa Chicken: https://trib.al/zNx7HJB

Posted by Allrecipes on Tuesday, January 22, 2019

Main dish

Simple Carbonara

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Simple Carbonara
Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 Tbsp. kosher salt, plus more
  • 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
  • 2 oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. spaghetti, bucatini, or rigatoni
Instructions
  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Watch the recipe video here:

The no-food-in-the-house dinner of our dreams. (via Basically)Make it: http://bonap.it/PIM7a3I

Posted by Bon Appétit Magazine on Tuesday, January 22, 2019

Main dish

Simple Taco Soup

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Simple Taco Soup
We first sampled this chili-like soup at a church dinner. It's a warming dish on a cold day. And since it uses packaged seasonings and several cans of vegetables, it's a simple taco soup to prepare. —Glenda Taylor, Sand Springs, Oklahoma
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds ground beef
  • 1 envelope taco seasoning
  • 1-1/2 cups water
  • 1 can (16 ounces) mild chili beans, undrained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomato with green chilies
  • 1 can (4 ounces) chopped green chilies, optional
  • 1 envelope ranch salad dressing mix
Instructions
  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Watch the recipe video here:

It doesn't get simpler than this!> Get the recipe for Simple Taco Soup: https://trib.al/wYvlYNM

Posted by Taste of Home on Wednesday, January 23, 2019

Dessert

Clone of a Cinnabon

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Clone of a Cinnabon
You have got to try these. The first time I made them, I thought of how much money I could save by making my own!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • ⅓ cup margarine, melted
  • 4½ cups bread flour
  • 1 teaspoon salt
  • ½ cup white sugar
  • 2½ teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2½ tablespoons ground cinnamon
  • ⅓ cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
Instructions
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21-inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Watch the recipe video here:

Clone of a Cinnabon: https://trib.al/DUs4sOL

Posted by Allrecipes on Wednesday, January 23, 2019

Main dish

SIMPLE MICROWAVE LEMON CURD

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SIMPLE MICROWAVE LEMON CURD
Microwave Lemon Curd couldn’t be easier, or more delicious. It’s perfect for topping yogurt, ice cream, cheesecake and so much more!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup granulated sugar
  • 3 eggs (yolks and whites)
  • 1 cup fresh lemon juice (about 4-5 lemons)
  • zest of 3 lemons
  • ½ cup unsalted butter, melted
Instructions
  1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and melted butter.
  2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
  3. Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar or container.
  4. Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.

Watch the recipe video here:

Simple Microwave Lemon Curd couldn’t be easier, or more delicious.???RECIPE HERE –> https://www.mybakingaddiction.com/fundamentals-simple-microwave-lemon-curd/

Posted by My Baking Addiction on Wednesday, January 23, 2019

Main dish

Cuban Sliders

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Cuban Sliders
Anyone who has ever had a Cuban sandwich knows they are AMAZING. Well, these bad boys are a whole new spin on that sandwich and I couldn’t be more excited! The ham and swiss with the crisp of that delicious pickle..topped with a buttery mustard spread..to die for!!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 Pack of Hawaiian rolls
  • 1 Package of Sliced ham lunch meat
  • 1 Package of 8 Slices of swiss cheese
  • Dill pickles
Dijon Spread
  • 2 Tbsp Minced onion
  • 1 Stick of melted butter
  • 2 Tbsp Dijon mustard
Instructions
  1. Preheat oven to 325°F degrees
  2. Grease 9×13 baking pan
  3. Cut the Hawaiian rolls in half removing the top and placing the bottom of the rolls in the baking pan. Layer the meat, cheese, and pickles. Place the top of the rolls on top.
Dijon Spread
  1. Whisk together the butter and the dijon mustard. Add in the minced onion and stir. With a spoon pour the dijon spread over the top of the rolls.
  2. Cover the sliders with foil and bake for 15 minutes.
  3. Remove the foil and continue to bake for an additional 10 minutes or until the rolls are a toasted brown.
  4. Cut the sliders and remove from the baking pan.
  5. Enjoy!

Watch the recipe video here:

Cuban SlidersFULL RECIPE: http://chopsecrets.com/cuban-sliders/

Posted by Chop Secrets on Wednesday, January 23, 2019

Main dish

Keto Egg Roll Bowl

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Keto Egg Roll Bowl
Get that crave-worthy egg roll filling without the carb-laden wrapper with this hearty keto entree. Drizzle with a little sriracha for a warming kick.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 teaspoons coconut oil, divided
  • 1 pound lean ground pork
  • 1 cup sliced yellow onion (from 1
  • medium)
  • 2 teaspoons nely chopped garlic
  • (about 2 medium cloves)
  • 1 teaspoon grated fresh ginger
  • ½ cup thinly sliced scallions, white
  • bottoms and green tops separated
  • 1 (14-oz.) bag coleslaw mix
  • 2 tablespoons water
  • 3 tablespoons reduced-sodium soy
  • sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sambal oelek or chilegarlic sauce
  • ¾ teaspoon kosher salt
  • ⅓ cup roasted, salted peanuts,
  • coarsely chopped
Instructions
  1. Heat 2 teaspoons of the coconut oil in a large cast-iron skillet or wok over high; swirl to coat. Add pork, and cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Transfer to a bowl.
  2. Add remaining 2 teaspoons coconut oil and sliced onion; cook, stirring often, until browned and softened, about 2 minutes. Add garlic, ginger, and white parts of scallion; cook, stirring constantly, until fragrant, about 30 seconds. Add coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs, until cabbage is softened, about 2 minutes.
  3. Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add soy mixture and cooked pork to vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.

Watch the recipe video here:

Get that crave-worthy egg roll filling—that's still #Keto-compliant. GET THE RECIPE: https://trib.al/wRe9r9P (via Well Done)

Posted by MyRecipes on Wednesday, January 23, 2019

Main dish

Instant Pot Mongolian Beef and Rice

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Instant Pot Mongolian Beef and Rice
One-pot Mongolian beef and rice? You’re in the right place.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 – 1½ lbs flank steak, sliced across the grain into bite-sized pieces
Sauce Mixture:
  • 1 cup water
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 10 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • ¼ tsp cayenne
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2¼ cups water
To Finish:
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 4 green onions, green tops only, cut into 2-3” lengths
  • sesame seeds for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
  3. When oil gets hot, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  4. Add the Sauce Mixture ingredients to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser (we love these) in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!)
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
  10. Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed.
  11. Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
  12. Serve beef and sauce over rice and garnish with sesame seeds.

Watch the recipe video here:

Instant Pot Mongolian Beef and RiceFULL RECIPE: http://chopsecrets.com/instant-pot-mongolian-beef-and-rice/

Posted by Chop Secrets on Wednesday, January 23, 2019

Main dish

Cold Miso-Sesame Noodles

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Cold Miso-Sesame Noodles
This recipe for cold miso-sesame noodles yields about 10 cups, which is...generous for four people. Fortunately, cold noodles like these make a killer next-day lunch, no reheating necessary. (Then again, if you eat noodles like we do, leftovers aren't really an issue.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 Fresno chile
  • 4 Persian cucumbers
  • 4 scallions
  • 3 limes
  • ½ cup mild miso
  • 4 tsp. toasted sesame oil
  • 4 tsp. light brown sugar
  • 1 large garlic clove
  • ⅓ cup grapeseed or other neutral oil
  • 1 lb. spaghetti or thin wheat noodles
  • Toasted sesame seeds (for serving)
Instructions
  1. Fill a large pot two-thirds full with water. Bring to a boil over high heat. When water starts to steam, toss in a small handful of salt.
  2. While you wait for the water, do some of your prep: Cut 1 chile in half lengthwise. Using your hands, pull out and remove stem and white ribs; discard. Tap out and discard any seeds, then finely chop chile. (Make sure to wash your hands with plenty of soap and hot water after handling chiles, or at least don’t rub your eyes!)
  3. Cut 4 cucumbers in half lengthwise, then slice crosswise into ¼"-thick half-moons.
  4. Thinly slice 4 scallions.
  5. Cut 2 limes in half. Using a citrus reamer (or fork if you don’t have a reamer), juice limes into a small liquid measuring cup until you have ¼ cup; discard seeds. Cut remaining 1 lime into wedges; set aside for serving.
  6. Whisk ½ cup miso, 4 tsp. sesame oil, 4 tsp. brown sugar, and ¼ cup lime juice in a large bowl until smooth.
  7. Basically How To Alert
  8. Finely grate 1 garlic clove into bowl and whisk to combine.
  9. Whisking constantly, slowly stream in ⅓ cup grapeseed oil until dressing is smooth and thick. Whisk in water 1 Tbsp. at a time until dressing is the consistency of heavy cream (it’ll likely take about 2 Tbsp.).
  10. When water is boiling vigorously, add 1 lb. pasta to pot and stir with tongs to prevent sticking. Cook according to package instructions.
  11. Drain noodles in a colander and rinse with cold water to stop cooking and remove any starch. Drain thoroughly, shaking off excess water, then add to bowl with sauce.
  12. Toss noodles to coat in sauce, then add chile, cucumbers, and scallions. Season with more salt to taste and toss again to distribute.
  13. Divide noodles among plates. Top with toasted sesame seeds and serve with reserved lime wedges alongside.
Do Ahead: Noodles can be made several hours ahead. They tend to soak up a lot of the sauce as they sit, so if you want to make the day before, hold back half of sauce, cover, and chill. Toss with reserved sauce before serving.

Watch the recipe video here:

The ultimate dinner-to-desk lunch dish.Make 'em: http://bonap.it/9IJzmxm

Posted by Bon Appétit Magazine on Tuesday, January 22, 2019

Main dish

Lasagna Stuffed Shells

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Lasagna Stuffed Shells
"Mmmm good!"
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 18 jumbo pasta shells
  • 1½ pounds ground beef
  • 2 tablespoons chopped onion
  • 1 (12 ounce) can tomato paste
  • 1 (14 ounce) can tomato sauce
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 2 eggs
  • 3 cups cottage cheese
  • 1 (16 ounce) package shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  2. While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
  3. Beat the eggs in a mixing bowl. Stir in the cottage cheese, ¾ of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  4. Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Watch the recipe video here:

Lasagna Stuffed Pasta Shells: https://trib.al/76uzMXB

Posted by Allrecipes on Tuesday, January 22, 2019