Main dish

Healthified Broccoli Cheddar Soup

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Healthified Broccoli Cheddar Soup
Healthified Broccoli Cheddar Soup
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 bunch broccoli
  • 1 small onion, finely chopped
  • 1 medium red-skinned potato, diced
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup grated extra-sharp Cheddar
  • 1 teaspoon Worcestershire sauce
  • One 12-ounce can fat-free evaporated milk
  • 2 scallions, thinly sliced
Instructions
  1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
  2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
  3. Meanwhile, combine the reserved florets and ½ cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Watch the recipe video here:

Recipe of the Day: Healthified Broccoli Cheddar Soup ?Save the recipe: https://foodtv.com/2sf7oMp.

Posted by Food Network on Thursday, January 10, 2019

Main dish

Instant Pot Homemade Hamburger Helper

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Instant Pot Homemade Hamburger Helper
It tastes even better than the classic flavor we all know and love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For pot:
  • 1 lb ground beef (preferably 93% lean)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cups beef broth
  • 16 oz elbow macaroni
For sauce:
  • 1 cup half and half
  • 10 oz cheddar cheese, shredded
  • 3 oz American cheese, cut into strips (from the deli, not the kind that comes in cellophane!)
  • 2 cups fresh spinach, finely chopped (optional)
  • 2 tsp kosher salt, or to taste
  • ½ tsp pepper, or to taste
  • Additional shredded cheese for garnish, if desired
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add ground beef, onion powder and garlic powder to the Instant Pot. Cook and stir until no pink remains.
  3. Stir in pasta and broth, then secure the lid, making sure the vent is closed. Select CANCEL to turn off the pot.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Stir in half and half, then stir in the cheese, a little at a time, until melted. Season with kosher salt and pepper.
  7. Just before serving, fold in chopped spinach, if using. Top with additional cheese for garnish, if desired.

Watch the recipe video here:

It tastes even better than the classic flavor we all know and love.RECIPE: http://chopsecrets.com/instant-pot-homemade-hamburger-helper/

Posted by Chop Secrets on Thursday, January 10, 2019

Dessert

Orange-Pistachio Divinity

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Orange-Pistachio Divinity
Old-fashioned divinity candy is even yummier with a hint of refreshing orange zest and bits of crunchy pistachios. Store-bought versions just can’t compare! —Lorri Reinhardt, Big Bend, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large egg whites
  • 2-2/3 cups sugar
  • ⅔ cup light corn syrup
  • ½ cup water
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • ⅔ cup pistachios, coarsely chopped
Instructions
  1. Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes. Meanwhile, line two 15x10x1-in. pans with waxed paper.
  2. In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a boil. Cook, without stirring, over medium heat until a thermometer reads 252° (hard-ball stage). Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.
  3. With mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add orange zest and vanilla. Beat until candy holds its shape and begins to lose its gloss, 5-6 minutes. (Do not overbeat, or candy will stiffen and crumble.) Immediately fold in pistachios.
  4. Quickly drop mixture by tablespoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between layers of waxed paper in an airtight container at room temperature.

Watch the recipe video here:

Store-bought versions just can’t compare! > Get the recipe for Orange-Pistachio Divinity : https://trib.al/fNklrYM

Posted by Taste of Home on Thursday, January 10, 2019

Main dish

Tex-Mex Taco Hashbrown Casserole Is the Perfect Breakfast-For-Dinner Mashup Meal!

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Tex-Mex Taco Hashbrown Casserole Is the Perfect Breakfast-For-Dinner Mashup Meal!
Breakfast for dinner is in regular rotation at my household - we just can’t get enough! This Tex-Mex Taco Hashbrown Casserole is the perfect breakfast-for-dinner mashup meal that the whole family will love. This extra-crispy, extra-cheesy meal is packed with veggies and will win the key to your heart. Why not give it a try for dinner tonight?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound lean ground beef
  • ½ cup green pepper, diced and divided
  • ½ cup red pepper, diced and divided
  • ½ cup corn
  • 1 packet taco seasoning
  • 1 can (10.5 ounces) condensed tomato soup
  • 3 ounces cream cheese
  • ½ cup onion, diced and divided
  • 2 cups Mexican-style cheese, shredded and divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 30 ounces shredded hashbrown potatoes, thawed
Instructions
  1. Preheat oven to 350 degrees. Prepare a 2 ½ quart casserole dish with nonstick spray.
  2. In a large skillet over medium-high heat, cook ground beef, half the peppers, and half the onion until browned. Drain any grease from the pan, then turn the heat down to medium-low.
  3. Add in the tomato soup, corn, and cream cheese, stirring until well-combined and smooth. Add the taco seasoning and 1 cup of cheese, then transfer evenly to the prepared casserole dish.
  4. In a mixing bowl, stir together the potatoes, remainder of the peppers and onions, salt, pepper, and the remainder of the cheese. Transfer evenly on top of the ground beef mixture in the casserole dish, pressing down as needed.
  5. Bake 30-35 minutes, or until golden brown on top. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2031717963531877/

Breakfast

Bacon Cheeseburger Biscuit Bombs

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Bacon Cheeseburger Biscuit Bombs
Get the best flavors of your favorite cheeseburger—bacon, steak-seasoned ground beef and American cheese—all stuffed in a flaky, buttery biscuit for the tastiest grab-and-go meal you’ll make this week. Serve it with your favorite burger fixings like pickles, ketchup and mustard for an extra flavor punch!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 oz lean (at least 80%) ground beef
  • 2 teaspoons Montreal steak grill seasoning
  • ½ cup chopped cooked bacon (6 slices)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
  • 4 slices (3/4 oz each) American cheese, cut in quarters
  • 1 tablespoon butter, melted
  • 1 teaspoon sesame seed
  • Ketchup, mustard and pickle slices, if desired
Instructions
  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
  2. In 10-inch skillet, cook beef and grill seasoning over medium-high heat 4 to 6 minutes, stirring occasionally, until beef is brown; drain. Cool 5 minutes. Stir in bacon.
  3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming deep pocket. Place 2 quartered pieces of American cheese inside biscuit pocket.
  4. Holding opened biscuit in hand; place about ¼ cup of the beef mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuit will be full.) Repeat for remaining biscuits. Brush melted butter on top of each biscuit; sprinkle tops with sesame seed.
  5. Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve with remaining ingredients.

Watch the recipe video here:

Mind blown. Bacon Cheeseburger Biscuit Bombs recipe:…

Posted by Pillsbury on Wednesday, January 9, 2019

Main dish

Monte Cristo Grilled Cheese

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Monte Cristo Grilled Cheese
I can’t think of a better grilled cheese (or even a better sandwich, for that matter) than a homemade Monte Cristo Grilled Cheese. This only takes a little more effort than a plain-old turkey sandwich, so give this a try for lunch or even an easy dinner! It takes less than 20 minutes to make, start to finish! And I’m here to tell you…this is DELICIOUS. Of course, you can double the ingredients here, and throw two sandwiches in a larger skillet! There’s no reason someone else should have to miss out on this treat! You could always make some delicious Broccoli Cheese Soup to serve alongside the sandwich as well.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 slices of artesano bread
  • 1 tsp mayonnaise
  • 1 tsp grainy mustard
  • 2 – 3 oz of smoked deli ham, sliced
  • 4 slices Swiss cheese
  • 1 large egg
  • 1 TBS half and half
  • ½ TBS butter
  • powdered sugar, for sprinkling (if desired)
Instructions
  1. In a small bowl, beat the egg and the half and half until well combined. Set aside.
  2. Spread mayonnaise on one side of one slice of bread. Spread mustard on one side of the other slice of bread. Lay down, spread sides up.
  3. Top each slice of bread with spread with the Swiss cheese.
  4. Top one slice of bread with the Swiss cheese with the ham. Assemble the sandwich.
  5. Heat a small skillet over medium heat. Add the butter and swirl it around.
  6. Once it’s all melted and starting to bubble, dip the sandwich quickly in the egg, making sure to coat the entire thing.
  7. Add sandwich to skillet and cook until golden brown on one side. Flip and cook the other side.
  8. Serve warm with powdered sugar, if desired.
  9. Enjoy!

Watch the recipe video here:

Monte Cristo Grilled CheeseFULL RECIPE: http://chopsecrets.com/monte-cristo-grilled-cheese/

Posted by Chop Secrets on Wednesday, January 9, 2019

Main dish

Instant Pot Mexican Street Corn Dip

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Instant Pot Mexican Street Corn Dip
Tender corn kernels with just the right blend of herbs and spices.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Corn Mixture
  • 4 ears corn, shucked
  • 1 cup water
Dip Mixture
  • ½ cup chicken broth or water
  • 4 oz cream cheese, cut into pieces
  • ¼ cup mayonnaise
  • 1½ tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp cayenne (optional)
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
To Finish:
  • 1 tbsp lime juice
  • ¼ cup cilantro, chopped
  • ¼ cup basil, cut into fine ribbons
  • 3 tbsp crumbled cotija cheese (or feta)
  • Additional chopped cilantro or lime wedges for garnish (optional)
  • Tortilla chips for serving
Instructions
  1. Pour the water into the Instant Pot, followed by the steam rack.
  2. Place the corn on the steam rack. 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 4 minutes.
  4. When the time is up, quick-release the pressure. Carefully remove the corn and the steam rack. Discard the water. Rinse the inside of the lid with cold water and set aside (this will help it reseal faster).
  5. Cut the corn off the cob.
  6. Place the corn and the Dip Mixture ingredients into the pot. Stir to combine. 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 4 minutes.
  8. When the time is up, quick-release the pressure.
  9. Stir in the lime juice, cilantro, and basil. Taste and re-season as needed
  10. Serve warm topped with cotija or feta. Garnish with additional chopped cilantro or lime wedges as desired.

Watch the recipe video here:

Tender corn kernels with just the right blend of herbs and spices.RECIPE: http://chopsecrets.com/instant-pot-mexican-street-corn-dip/

Posted by Chop Secrets on Wednesday, January 9, 2019

Main dish

Quinoa and Roasted Pepper Chili

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Quinoa and Roasted Pepper Chili
A bowl of spicy Quinoa and Roasted Pepper Chili guarantees to take the chill off a cold winter's day. This vegetarian chili is loaded with fresh vegetables, pinto beans, and quinoa and gets its zing from poblano chiles.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 red bell peppers
  • 2 poblano chiles
  • 4 teaspoons olive oil
  • 3 cups chopped zucchini
  • 1½ cups chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon Spanish smoked
  • paprika
  • ½ cup water
  • ⅓ cup uncooked quinoa, rinsed
  • ¼ teaspoon kosher salt
  • 1 (14.5-ounce) can re-roasted
  • diced tomatoes with chipotles,
  • undrained
  • 1 (15-ounce) can no-salt-added
  • pinto beans, rinsed and drained
  • 1 cup low-sodium vegetable juice
Instructions
  1. Preheat broiler.
  2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
  3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, ½ cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

Watch the recipe video here:

Hot chili really hits the spot on cold nights ☺️ GET THE RECIPE: https://trib.al/IKTQ5Ze (via Well Done)

Posted by MyRecipes on Wednesday, January 9, 2019

Dessert

Oatmeal Chocolate Fudge Bars

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Oatmeal Chocolate Fudge Bars
I don’t know about you guys, but I grew up getting treated to fudge on special occasions. To me, fudge is not worth splurging on unless it’s TOTALLY worth it. The super-rich chocolate with the peanut butter flavors…you can’t go wrong! Once you realize how easy it is to make this delicious fudge, you will be able to treat your family and friends to it any time you like!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2¾ CUP Quick oats
  • ½ tsp Salt
  • ½ CUP Pure maple syrup
  • ¼ CUP Peanut butter
  • 1 Tbsp Water
  • 1 tsp Pure vanilla extract
  • 5 oz Chocolate chips
  • ½ CUP Peanut butter
Instructions
  1. Line an 8×8 pan with parchment or wax paper, and set aside.
  2. Stir together the maple syrup, ¼ cup peanut butter, water, and vanilla until smooth.
  3. Stir in the oats and salt.
  4. Transfer about ⅔ of the mixture to the pan, and press down very well, using a second sheet of parchment to press it evenly into the bottom of the pan.
  5. In a separate bowl, carefully melt the chocolate and ½ cup peanut butter.
  6. Stir until smooth. Pour this evenly on top of the crust in the pan. Sprinkle the remaining oat crumbles on top of the chocolate layer, then press down.
  7. Refrigerate or freeze until firm enough to cut squares.
  8. Enjoy!

Watch the recipe video here:

Oatmeal Chocolate Fudge BarsFULL RECIPE: http://chopsecrets.com/oatmeal-chocolate-fudge-bars/

Posted by Chop Secrets on Wednesday, January 9, 2019

Main dish

Roasted Cabbage

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Roasted Cabbage
Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ½ head green cabbage, cut into 4 wedges
  • 1 pinch garlic powder, or to taste
  • 1 pinch red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 2 lemons, halved
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  3. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Watch the recipe video here:

Easy and Delicious Roasted Cabbage: https://trib.al/7vUfmT4

Posted by Allrecipes on Tuesday, January 8, 2019