Main dish

Instant Pot Asiago Shrimp Risotto

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Instant Pot Asiago Shrimp Risotto
Oh, and did we mention this is a one-pot meal?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1½ cups Arborio rice
  • 2 tbsp dry white wine
  • 3 cups + 1 cup chicken broth, divided
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 lb medium shrimp, thawed, peeled, deveined
  • ¾ cup asiago cheese, grated
  • ¼ cup flat-leaf parsley, finely chopped
  • 2 tbsp fresh tarragon (or 2 tsp dried tarragon)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 minutes.
  3. Add rice and cook, stirring, 1 minute more.
  4. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then add 3 cups chicken broth, salt, and pepper. Stir to combine.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  7. When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTE function.
  8. Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.

Watch the recipe video here:

Instant Pot Asiago Shrimp RisottoFULL RECIPE: http://chopsecrets.com/instant-pot-asiago-shrimp-risotto/

Posted by Chop Secrets on Monday, January 7, 2019

Dessert

Oreo Cheesecake Bites

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Oreo Cheesecake Bites
In my opinion, Oreos are the most delicious store-bought cookie you will ever come across. Not to mention everything you can do with an oreo cookie! These mini cream cheese oreo bites are the most delicious treat ever! The simplicity of them alone gets me even more excited to whip these up! Only 6 ingredients and you are on your way to oreo heaven! These will have you drooling by the time they come out of the oven!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 Oreo cookies
  • 2 8oz Packages light cream cheese, softened
  • 1 5.3oz Container plain, fat-free Greek yogurt
  • ½ CUP Sugar
  • ½ tsp Vanilla
  • 2 Eggs
Instructions
  1. Preheat oven to 350ºF.
  2. Line each muffin tin with a cupcake liner.
  3. Place one Oreo cookie in the bottom of each cupcake liner.
  4. In a mixing bowl with beaters, blend together cream cheese, Greek yogurt and sugar until thoroughly combined.
  5. Add in vanilla and mix.
  6. Add in eggs, one at a time until blended.
  7. Using cookie scooper or spoon, scoop cream cheese mixture into the muffin tin, over the Oreo in the bottom.
  8. Place in oven and bake for 20 minutes.
  9. Pull out of oven and place muffin tin on a cookie rack to cool.
  10. When cool, lightly take out of muffin tin and peel away the liner.
  11. Enjoy!

Watch the recipe video here:

Oreo Cheesecake BitesFULL RECIPE: http://chopsecrets.com/oreo-cheesecake-bites/

Posted by Chop Secrets on Tuesday, January 8, 2019

Dessert

Nutella Cheesecake Dip

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Nutella Cheesecake Dip
If any of you love Nutella just as much as I do, you will LOVE This dip! It’s so fluffy and delicious! Have it with any tasty treat; you can go for a salty pretzel, or a juicy strawberry to enjoy alongside this goodness! In less than 15 minutes you will be in dessert heaven!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 CUP Heavy cream
  • 1 8oz Package cream cheese, at room temperature
  • 3 Tbsp Confectioners’ sugar
  • ½ CUP Nutella spread
Instructions
  1. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream on medium-high until stiff peaks form, about 2-3 minutes; set aside.
  2. In a separate bowl of an electric mixer fitting with the paddle attachment, beat cream cheese and confectioners’ sugar on medium-high until light and fluffy, about 2-3 minutes.
  3. Beat in Nutella until well combined. Gently fold in whipped cream.
  4. Serve immediately.
  5. Enjoy!

Watch the recipe video here:

Nutella Cheesecake DipFULL RECIPE: http://chopsecrets.com/nutella-cheesecake-dip/

Posted by Chop Secrets on Tuesday, January 8, 2019

Breakfast

Instant Pot One Pot Chili and Cornbread

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Instant Pot One Pot Chili and Cornbread
This kind of depth of flavor usually takes hours on the stove.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For Cornbread:
  • 2 8.5-oz packages Jiffy Corn Muffin Mix (https://amzn.to/2QVV3rw)
  • ⅔ cup milk
  • 2 eggs
For Chili:
  • 2 lbs ground beef (preferably 93% lean)
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes, not drained
  • 1 oz package chili seasoning (we love William’s https://amzn.to/2zpnasx)
  • 2 cups fresh spinach, chopped (optional)
  • Shredded cheese for serving (optional)
Instructions
  1. In a large bowl, stir cornbread mix, eggs and milk until just combined. Batter will be lumpy.
  2. Coat the inside of a 6-cup bundt pan with non-stick spray and spoon batter into pan. Set aside. (This is a great bundt pan for the Instant Pot: https://amzn.to/2MT2ZH2)
  3. Using the display panel select the SAUTE function on the Instant Pot. Add ground beef and brown until no pink remains.
  4. Add drained and rinsed beans, undrained tomatoes, and chili seasoning. Stir to combine.
  5. Insert a tall steam rack or riser into the pot. (We like these: https://amzn.to/2Nwndvk)
  6. Carefully lower the bundt pan onto the riser using a foil sling. The bottom of the pan should not be in contact with the chili mixture. Cover the cornbread loosely with foil–do not seal.
  7. Turn the pot off by selecting CANCEL, then 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 20 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the cornbread from the pot using the foil sling and allow to rest for 5 minutes, then gently loosen with a small spatula and invert onto a serving plate.
  11. Stir chopped fresh spinach into chili just before serving (optional).
  12. Serve chili and cornbread hot. Garnish chili with cheese if desired.

Watch the recipe video here:

This kind of depth of flavor usually takes hours on the stove.RECIPE: http://chopsecrets.com/instant-pot-one-pot-chili-and-cornbread/

Posted by Chop Secrets on Tuesday, January 8, 2019

Main dish

Greek Chicken Cutlets

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Greek Chicken Cutlets
Golden-crispy panko fried chicken cutlets topped off with a vibrant Greek medley—what more could you ask for in a 20-minute meal? The veggie mixture served over the succulent chicken consists of a super flavorful blend of juicy tomato, bell pepper, refreshing cucumber, briny kalamata olives, salty feta, bright lemon juice, and plenty of fresh herbs… in other words, it’s delicious. In fact, it wouldn’t be a terrible idea to make a more than what you need, as this flavorful combo would make for an excellent addition to any number of other dishes. You could stir it into couscous or faro, spoon it over fish or pork, pile it into a pita pocket with hummus, or enjoy it simply over spinach for a salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup diced ripe tomato (from 1
  • large tomato)
  • ¾ cup diced cucumber (from 1
  • large cucumber)
  • ½ cup diced yellow bell pepper
  • (from 1 bell pepper)
  • ¼ cup chopped fresh oregano
  • ¼ cup pitted kalamata olives
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh at-leaf
  • parsley
  • 1 tablespoon fresh lemon juice (from
  • 1 lemon)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil, divided
  • ¼ cup crumbled feta cheese
  • ½ teaspoon black pepper
  • 1½ teaspoons kosher salt, divided
  • 1½ cups panko (Japanese-style
  • breadcrumbs)
  • 1½ teaspoons granulated garlic
  • 1½ teaspoons lemon pepper
  • 1 teaspoon dried oregano
  • 2 large eggs
  • 4 (4-oz.) boneless, skinless chicken
  • breasts, pounded to ½-in.
  • thickness
Instructions
  1. Preheat oven to 400°F. Stir together tomato, cucumber, bell pepper, fresh oregano, olives, dill, parsley, lemon juice, vinegar, and 1 tablespoon of the oil in a medium bowl until well combined. Fold in feta cheese, black pepper, and ½ teaspoon of the salt. Set aside.
  2. Stir together panko, garlic, lemon pepper, dried oregano, and remaining 1 teaspoon salt in a shallow dish. Lightly beat eggs in a second shallow dish. Dip chicken cutlets, 1 at a time, in beaten egg, and dredge in panko mixture, pressing to adhere.
  3. Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Add cutlets, and cook until well browned, 2 to 3 minutes per side. Transfer skillet to preheated oven, and cook until chicken is cooked through, 3 to 5 minutes. Place 1 cutlet on each of 4 plates; top evenly with salad.

Watch the recipe video here:

Greek Chicken Cutlets: Best. Dinner. Ever. (via Well Done) GET THE RECIPE: http://trib.al/cGPTFvm

Posted by MyRecipes on Tuesday, January 8, 2019

Main dish

Bacon Cheeseburger Dogs

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Bacon Cheeseburger Dogs
Bacon Cheeseburger Dog' is a great meal for a hungry man or if you just can't decide whether you want a burger or a hot dog! Now you can have both! It's a hot dog wrapped in hamburger wrapped in bacon topped with cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • cooking spray (such as Pam®)6 all-beef hot dogs
  • 1 teaspoon butter
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 small onion, diced
  • 2½ pounds ground beef
  • 12 slices bacon
  • 6 hero rolls
  • 12 slices American cheese
  • 2 teaspoons hamburger seasoning
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Bring a pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 10 minutes. Drain hot dogs and allow to cool for 5 minutes.
  3. Meanwhile, melt 1 teaspoon butter in a skillet; saute mushrooms and onion in butter until softened, 5 to 10 minutes.
  4. Spread a sheet of plastic wrap on a work surface. Divide ground beef into 6 equal portions. Spread one portion of beef over plastic wrap to about ¼-inch thick rectangle patty; season with hamburger seasoning. Lay one hot dog across the center of the beef and spoon about ⅙ the mushroom mixture over hot dog.
  5. Using the plastic wrap, roll ground beef around hot dog, pulling plastic wrap away from the meat as you wrap. Seal the ends of the beef completely around hot dog. Wrap 2 slices bacon around beef and arrange on the prepared baking sheet. Repeat with remaining beef, hot dogs, and bacon.
  6. Bake in the preheated oven until bacon is crisp and beef is slightly pink in the center, about 15 minutes. Top each burger-dog with 2 slices American cheese and continue baking until cheese is melted, about 5 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Watch the recipe video here:

You can have both!GET THE RECIPE for Bacon Cheeseburger Dogs: https://trib.al/Iu9SD3y

Posted by Allrecipes on Sunday, January 6, 2019

Main dish

Easy Stromboli

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Easy Stromboli
Stromboli is a family dinner favorite. Make it easy when you roll up pizza toppings in a pizza crust.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ lb. lean ground beef
  • 1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
  • ¼ cup pizza sauce
  • 4 oz. (1 cup) shredded mozzarella cheese
  • ¼ cup chopped green and/or red bell pepper, if desired
  • ¼ teaspoon dried Italian seasoning
Instructions
  1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
  2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
  3. Refrigerated pizza crust unrolled on cutting board with ruler.
  4. Spread sauce over dough to within 2 inches of long sides and ½ inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within ½ inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
  5. Refrigerated pizza crust unrolled, topped with pasta sauce and ground beef alongside a bowl of cheese, bowl of chopped peppers and some Italian seasoning.
  6. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Watch the recipe video here:

"Simply delicious!"Easy Stromboli recipe:…

Posted by Pillsbury on Monday, January 7, 2019

Main dish

Melt In Your Mouth Chicken Bake

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Melt In Your Mouth Chicken Bake
This chicken is–seriously–the BEST baked chicken I think I have EVER made!!! It really does melt in your mouth! So rich and savory…I for real could not stop eating it! Goes well with pretty much any side dish and will blow anyone out of the water who tries it! It’s THAT good!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breasts
  • ¾ CUP Mayonnaise
  • 1 CUP Fresh Parmesan cheese, shredded
  • ½ tsp Seasoned salt
  • ½ tsp Ground black pepper
  • 4 Garlic cloves, minced
  • ½ tsp Red pepper flakes
  • ½ CUP Italian bread crumbs
Instructions
  1. Grease a 9 x 13 baking pan and place chicken evenly on bottom.
  2. In a small bowl, combine the mayonnaise, cheese, salt, pepper, garlic cloves, and red pepper flakes.
  3. Evenly spread mixture on top of chicken, coating entirely.
  4. Sprinkle bread crumbs on top of mixture.
  5. Place pan in preheated oven, 375, and bake for 30-35 minutes, or until chicken is cooked through.
  6. Remove from oven and use slotted spoon to scoop chicken on top of pasta, rice, or onto plate!
  7. Enjoy!

Watch the recipe video here:

Melt In Your Mouth Chicken BakeFULL RECIPE: http://chopsecrets.com/melt-in-your-mouth-chicken-bake/

Posted by Chop Secrets on Monday, January 7, 2019

Main dish

Instant Pot Dijon Dill Chicken

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Instant Pot Dijon Dill Chicken
Dijon and dill anchor this keto-friendly dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken broth
  • ¼ cup of dijon mustard
  • 2½ lbs boneless, skinless chicken thighs
  • 4 tbsp salted butter, cut into 6-8 pieces
To finish:
  • 1½ tbsp lemon juice
  • ¼ cup of dijon mustard
  • ¼ cup cornstarch
  • ¼ cup cold water
  • ½ cup fresh dill, finely chopped, plus more for garnish
Instructions
  1. Add broth and ¼ cup dijon to the Instant Pot. Stir to combine.
  2. Add the chicken in one even layer, turning once to coat.
  3. Dot butter pieces over the chicken.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
  8. Using the display panel select the SAUTE function and adjust to HIGH or MORE
  9. Add lemon juice and remaining ¼ cup dijon mustard. Stir to combine.
  10. In a small bowl, mix together cornstarch and cold water. Pour cornstarch mixture into the pot and stir until thickened
  11. Turn the pot off by selecting CANCEL. Allow to cool 5 minutes.
  12. Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.

Watch the recipe video here:

Dijon and dill anchor this keto-friendly dish.RECIPE: http://chopsecrets.com/instant-pot-dijon-dill-chicken/

Posted by Chop Secrets on Monday, January 7, 2019

Dessert

Spinach, Feta and Egg Bubble-Up Bake

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Spinach, Feta and Egg Bubble-Up Bake
This egg casserole combines spinach, red bell pepper and salty feta cheese for a delicious new take on breakfast or brunch.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons olive oil
  • ½ cup chopped red bell pepper
  • 1½ teaspoons finely chopped garlic
  • 1 package (5 oz) baby spinach, coarsely chopped
  • 1 can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated Buttermilk biscuits (5 biscuits)
  • 10 eggs
  • 1½ cups half-and-half
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cups crumbled feta cheese (6 oz)
  • Sliced green onions or chopped chives, if desired
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  2. In 10-inch skillet, heat oil over medium-high heat. Add bell pepper; cook 3 to 4 minutes, stirring frequently, until tender. Add garlic; cook 30 to 60 seconds or until fragrant. Gradually add spinach, and cook until just wilted. Remove skillet from heat.
  3. Separate dough into 5 biscuits; cut each into 8 pieces, and place evenly in dish.
  4. In large bowl, beat eggs, half-and-half, salt and pepper with whisk until mixed well; stir in spinach mixture and cheese. Pour over biscuits in dish.
  5. Bake 30 to 35 minutes or until knife inserted in center comes out clean and biscuits are deep golden brown. Garnish with green onions.

Watch the recipe video here:

Breakfast is served.Spinach, Feta and Egg Bubble-Up Bake recipe:…

Posted by Pillsbury on Monday, January 7, 2019