Main dish

Chipotle Inspired Guac

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Chipotle Inspired Guac
One of the many things I enjoy in life is a delicious, refreshing snack! This delicious guac! Inspired by Chipotle’s wonderful recipe, this one matches up on so many levels! It’s such a great recipe to have on lockdown for any party or event! Eat up and enjoy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 Ripe Avocados
  • 4 tsp Lime juice
  • 4 Tbsp Cilantro (chopped)
  • ½ CUP Red onion (finely chopped)
  • 1 Jalapeño, including seeds (finely chopped)
  • 2¼ tsp kosher salt
Instructions
  1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the outside.
  2. Cut the avocado in half and then remove the pit (carefully!)
  3. Scoop the avocados and place in a medium bowl.
  4. Toss and coat with lime juice.
  5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
  6. Fold in the remaining ingredients and mix well.
  7. Adjust seasoning if necessary.
  8. Enjoy!

Watch the recipe video here:

Chipotle Inspired GuacFULL RECIPE: http://chopsecrets.com/chipotle-inspired-guac/

Posted by Chop Secrets on Thursday, January 3, 2019

Dessert

Monkey Bread

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Monkey Bread
No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Dough
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces, plus more for bowl
  • ⅓ cup whole milk
  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 3 cups (or more) all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
  • Assembly
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
  • Sanding or granulated sugar (for pan)
  • Prepared caramel sauce (for serving)
  • Special Equipment
  • A 10-inch tube pan or 10-cup Bundt pan
Instructions
Dough
  1. Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you’re going to use it again in a minute (no need to wash).
  2. Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°–115°. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
  3. Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn’t pulling away from bowl cleanly.
  4. With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you’re done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55–65 minutes.
  5. Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20–30 minutes.
Do Ahead: Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.
Assembly
  1. Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef’s knife to cut dough into a 12x6 grid.
  2. Working relatively quickly so dough doesn’t become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40–50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
  3. Remove plastic from pan and bake monkey bread until golden brown, 25–35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
  4. Pour about ½ cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.

Watch the recipe video here:

Nothing brings people together quite like a warm, gooey monkey bread.Make it: http://bonap.it/nfrbYll

Posted by Bon Appétit Magazine on Tuesday, January 1, 2019

Main dish

Easy Pressure Cooker Pot Roast

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Easy Pressure Cooker Pot Roast
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 (3 pound) boneless beef chuck roast, trimmedground black pepper to taste
  • 1 pinch seasoned salt, or to taste
  • 1 pinch onion powder, or to taste
  • 1 (14.5 ounce) can beef broth
  • 1½ tablespoons Worcestershire sauce
  • 1 large onion, cut into 4 wedges
  • 4 carrots, peeled and cut into bite-size pieces
  • 4 large potatoes, peeled and cut into bite-size pieces
Instructions
  1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
  2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
  3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Watch the recipe video here:

Easy Pressure Cooker Pot Roast: https://trib.al/OLlFPR1

Posted by Allrecipes on Tuesday, January 1, 2019

Main dish

Grilled Nutella Marshmallow Sandwich

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Grilled Nutella Marshmallow Sandwich
If any of you know me, you know that I could eat a sandwich every day for the rest of my life. Even if it is a dessert one! The creamy Nutella and gooey mallows blend so well together! This is by far the most delicious dessert I have ever tasted! The fact that it has only 4 ingredients is the best part about it! It barely took any time to cook!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • White Bread
  • Butter
  • Nutella
  • Mini Marshmallow’s
Instructions
  1. Coat pan with butter.
  2. Spread Nutella on one side of the sandwich.
  3. Lay the plain side of bread on the pan where butter is.
  4. Place mini marshmallow’s.
  5. Spread more Nutella on other piece of bread.
  6. Butter the top of bread when done spreading Nutella.
  7. Flip until marshmallows are melted and sandwich is toasted.
  8. Enjoy!

Watch the recipe video here:

Grilled Nutella Marshmallow SandwichFULL RECIPE: http://chopsecrets.com/grilled-nutella-marshmallow-sandwich/

Posted by Chop Secrets on Tuesday, January 1, 2019

Main dish

Instant Pot Cranberry Chicken

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Instant Pot Cranberry Chicken
I love how I can whip together a mini-luau in only 40 minutes in this great Instant Pot recipe. Kids love this succulent chicken, and I guarantee there won’t be a single piece of pineapple left. This is the best use of cranberry sauce since Thanksgiving! The tartness of the cranberries marries perfectly with the sweetness of the pineapple and turns boring weeknight chicken into something memorable. This is a super easy dump-and-go recipe. In fact, you can freeze the ingredients together in a plastic bag and start from frozen. Just increase the cook time to 25 minutes. If you use regular (not whole berry) cranberry sauce, you may want to add ⅓ cup of water or broth to make sure you have enough liquid to come to pressure, and avoid the dreaded “burn notice”.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 14 oz can of cranberry sauce with whole berries
  • 1 14-20 oz can pineapple chunks, drained
  • 1 tbsp brown sugar
  • 2 tsp kosher salt
  • 6 boneless, skinless chicken thighs
Instructions
  1. Mix together cranberry sauce, drained pineapple, sugar and salt in Instant Pot.
  2. Nestle chicken thighs in the sauce a single layer, turning once to coat.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  5. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  6. Serve with stuffing, rice or egg noodles.

Watch the recipe video here:

Instant Pot Cranberry ChickenFULL RECIPE: http://chopsecrets.com/instant-pot-cranberry-chicken/

Posted by Chop Secrets on Tuesday, January 1, 2019

Main dish

Greek Zoodle Salad

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Greek Zoodle Salad
Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 zucchini
  • ¼ English cucumber, chopped
  • 10 cherry tomatoes, halved, or more to taste
  • 10 pitted kalamata olives, halved, or more to taste
  • ¼ cup thinly sliced red onion
  • 2 ounces crumbled reduced-fat feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oreganosalt and ground black pepper to taste
Instructions
  1. Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
  2. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

Watch the recipe video here:

Greek Zoodle Salad: https://trib.al/IFXW9q0

Posted by Allrecipes on Tuesday, January 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
Garlic Yogurt
  1. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Fritters and Assembly
  1. 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.
  2. 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.
  3. 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 Tuesday, January 1, 2019

Main dish

Baked Chicken Schnitzel

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Baked Chicken Schnitzel
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil, or as desired
  • 6 chicken breasts, cut in half lengthwise (butterflied)salt and ground black pepper to taste
  • ¾ cup all-purpose flour
  • 1 tablespoon paprika
  • 2 eggs, beaten
  • 2 cups seasoned bread crumbs
  • 1 large lemon, zested
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
  2. Flatten chicken breasts so they are all about ¼-inch thick. Season chicken with salt and pepper.
  3. Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
  4. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
  5. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Watch the recipe video here:

Baked Chicken Schnitzel: https://trib.al/56VMOk1

Posted by Allrecipes on Tuesday, January 1, 2019

Dessert

Friendship Cookies

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Friendship Cookies
It’s Sibling’s Day!!! My mom used to make friendship cookies for my brother and me on the regular. These seemed to always bring us together. She seemed to always make them on the days we needed them the most, too. I will never forget the scent of her taking them fresh out of the oven… SO yummy!! So enjoy the simplicity of these DELICIOUS friendship cookies. Maybe they can bring joy to your family like they did mine!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 Cup Butter, room temperature
  • ¾ CUP Granulated sugar
  • ½ CUP Light brown sugar
  • 1 egg, plus 1 yolk
  • 1 TBSP Vanilla
  • 1 TSP Baking soda
  • 1 TSP Cream of tater
  • ½ TSP Kosher salt
  • 1 TSP Cinnamon
  • 2¾ CUP Flour
  • Cinnamon Sugar
  • ¼ CUP Granulated sugar
  • 1 TBSP Cinnamon
Instructions
  1. Preheat oven to 325°F.
  2. Spray baking sheet with nonstick spray. set aside.
  3. In the bowl of stand mixer, beat butter and both sugars until light and fluffy, 2-3 minutes.
  4. With mixer on medium speed add in egg, yolk, and vanilla and beat for another minute, scraping the sides as necessary.
  5. Turn mixer to medium-low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
  6. Turn mixer to low and add in flour, mixing until just combined.
  7. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  8. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
  9. Place on prepared baking sheet about 2 inches apart.
  10. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
  11. Remove from oven.
  12. Enjoy!

Watch the recipe video here:

Friendship CookiesFULL RECIPE: http://chopsecrets.com/friendship-cookies/

Posted by Chop Secrets on Wednesday, January 2, 2019

Drink

Apple Pie Smoothie

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Apple Pie Smoothie
This apple pie smoothie is an easy way to treat yourself and pack some nutrients into your day.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 large Fuji apples, chopped
  • 1 banana
  • 1 cup unsweetened almond milk
  • 1 cup ice
  • ½ cup plain Greek yogurt
  • 2 teaspoons honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of ground cloves
Instructions
  1. Process all ingredients in a blender until smooth, 2 to 3 minutes. Serve immediately.

Watch the recipe video here:

It's the tasty, healthy breakfast your 2019 needsGET THE RECIPE: https://trib.al/bKz5UwJ (via Well Done)

Posted by MyRecipes on Wednesday, January 2, 2019