Main dish

Instant Pot Chili Lime Salmon

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Instant Pot Chili Lime Salmon
I love salmon, and this recipe is super healthy and super flavorful. Elegant enough for a special dinner but fast enough for a weeknight meal, this dish has it all. And using the Steam mode of the Instant Pot makes this meal as easy as it is tasty! And as if salmon were not fantastic all by itself, this spicy sauce is to die for. Lime juice and zest are perked up by diced jalapeno and just a touch of spices like cumin and paprika. Delicious and pretty, too! Fish is a great way to eat healthier. Salmon is one of the best sources of Omega-3s, plus it’s rich in protein, B vitamins, and antioxidants. This superfood should make it into your diet more often, and this recipe is a fast and tasty way to make that happen. Remember to remove the seeds from the jalapeno unless you really love it spicy. Alternatively, you can cool it down further by removing the whitish inner veins of the pepper before dicing. Want to cool it off a touch more? Omit the jalapeno and substitute your favorite hot sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • 1 jalapeno, seeds removed, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp water
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp lime zest
For Fish:
  • 2 5 oz salmon fillets (or trout or snapper)
  • 1 cup water
  • ½ tsp kosher salt
  • ⅛ tsp pepper
Instructions
  1. Combine Sauce Mixture ingredients in a large liquid measuring cup or other bowl with a spout. Set aside.
  2. Pour one cup of water in the Instant Pot and insert the trivet.
  3. Season the salmon filets with salt and pepper and place them on the trivet.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the STEAM function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Serve the salmon with the sauce drizzled over the top.

Watch the recipe video here:

Instant Pot Chili Lime SalmonFULL RECIPE: http://chopsecrets.com/instant-pot-chili-lime-salmon/

Posted by Chop Secrets on Sunday, December 30, 2018

Main dish

Baked BLT Dip

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Baked BLT Dip
The number-one sandwich (don't even think about it, grilled cheese) becomes a hugely popular party dip in this easy-to-make recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound bacon, cooked
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 8 ounces cream cheese, softened
  • 1½ cups cheddar cheese
  • 1 tomato, seeded and chopped
  • ¼ cup chopped green onions
  • Additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired
Instructions
  1. Preheat oven to 350°F degrees.
  2. Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.

Watch the recipe video here:

This easy-to-make recipe is the perfect addition to any party.Baked BLT Dip recipe:…

Posted by Betty Crocker on Sunday, December 30, 2018

Main dish

Cheddar Baked Chicken

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Cheddar Baked Chicken
This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup butter, melted
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon milk
  • 1 cup shredded Cheddar cheese
  • ½ cup Italian seasoned bread crumbs
  • 1 cup crispy rice cereal
  • 3 skinless, boneless chicken breast halves - cut in half
  • 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with ¼ cup melted butter.
  2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
  3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Watch the recipe video here:

Cheddar Baked Chicken: https://trib.al/k1ZkkrV

Posted by Allrecipes on Friday, December 28, 2018

Dessert

Blueberry Rolls With Cream Cheese Drizzle

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Blueberry Rolls With Cream Cheese Drizzle
Pastries are some of my favorite foods to make. This recipe for Blueberry Rolls with a cream cheese drizzle on top is just so delicious. They are so easy to bake and take you less than 30 minutes of total time. Around 15 minutes to prep and 15 minutes to get all warm and tasty. Your entire family will love these.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pastry:
  • 1 package frozen puff pastry (2 sheets), thawed
  • 1 container blueberry cream cheese (room temperature so it spreads easy)
  • 1 package of fresh or frozen blueberries
  • 1 egg
  • 1 Tbs Water
  • Sugar
Drizzle:
  • 1 Cup Powdered Sugar
  • 1 Tbs Milk
  • 1 Tsp Vanilla Extract
Instructions
  1. Lay out your sheet of pastry dough on a cookie sheet
  2. Spread Blueberry Cream Cheese over dough
  3. Place Blueberries on cream cheese
  4. Roll it up and cut into sections
  5. Bake at 400F for 15 minutes
  6. While rolls are baking, make glaze mixture and pour on top when out of the oven.

Watch the recipe video here:

Blueberry Rolls With Cream Cheese DrizzleFULL RECIPE: http://chopsecrets.com/blueberry-rolls-with-cream-cheese-drizzle/

Posted by Chop Secrets on Friday, December 28, 2018

Dessert

Chocolate Cherry Bombs Are Explosively Delicious

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Chocolate Cherry Bombs Are Explosively Delicious
Bite sized snacks are a hit with every household, whether it be just to have around or for a party these little guys pack some serious flavor! A 2 bite brownie with chocolates favorite combo, cherries! That's not all, a rich dark chocolate glaze right on top and of course more cherries! If you like chocolate and cherries you will fall in love with these little guys!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cakes:
  • 1 box chocolate cake mix
  • 1 box instant chocolate pudding
  • 4 eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 cup sour cream
  • 24 pitted cherries
For the chocolate glaze:
  • 6 ounces dark chocolate, chopped
  • 3 tablespoons butter, softened
  • 3 tablespoons heavy cream, warmed
  • Maraschino cherries for serving, optional
Instructions
  1. Preheat oven to 325 degrees. Prepare a mini muffin tin with nonstick spray.
  2. In a large mixing bowl, beat together the chocolate cake mix, instant chocolate pudding mix, eggs, water, oil, and sour cream until well-combined and smooth. Fill the prepared muffin tins about halfway with batter. Place a pitted cherry in the center of each.
  3. Bake cakes about 12 minutes, or until a toothpick inserted comes out clean or with a few crumbs. Allow to cool about 10 minutes in the pan, then remove to cool on a wire rack, flipping the cakes so the thicker side is on the bottom.
  4. To make the chocolate glaze, melt down the chocolate in the microwave on 30-second intervals, stirring in between, until smooth. Add in the softened butter and cream, then mix again until well-combined and smooth.
  5. Cool 5 minutes, then dip your cakes in the glaze to coat the smaller sides, letting the extra glaze drip back into the bowl. Place cakes back on the rack to allow them to set.
  6. Serve the little cakes with a maraschino cherry on top, or as is. Enjoy!

Watch the recipe video here:

Ch-ch-ch-cherry bomb! ???Recipe: http://sha.red/7JEhV

Posted by Shared Food on Friday, December 28, 2018

Pasta

Instant Pot Parmesan Lemon Pasta

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Instant Pot Parmesan Lemon Pasta
With the addition of chicken, this dish can also pack a protein punch.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 tbsp butter
  • 2 cloves of garlic, minced
  • 2½ cups chicken (or vegetable) broth
  • Zest of one lemon
  • 1 tbsp + 2 tbsp lemon juice, divided
  • 8 oz fettuccine noodles
  • 1 cup grated/shredded parmesan cheese
  • ¾ cup half and half
  • Salt and white pepper to taste
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz grilled chicken, sliced and warmed (optional)
  • 1 tbsp finely chopped parsley and additional parmesan for serving
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add garlic and cook for 1 minute or until lightly browned.
  3. Add broth, lemon zest and 1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged.
  5. Turn the pot off by selecting CANCEL, then 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 3 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Stir, breaking up any pasta clumps and allow to cool slightly.
  9. Add parmesan cheese, half-and-half, and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste.
  10. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed.
  11. Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.

Watch the recipe video here:

With the addition of chicken, this dish can also pack a protein punch.FULL RECIPE: http://chopsecrets.com/instant-pot-parmesan-lemon-pasta/

Posted by Chop Secrets on Friday, December 28, 2018

Main dish

Instant Pot Balsamic Apple Pork Tenderloin

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Instant Pot Balsamic Apple Pork Tenderloin
You’ll never want to stop eating this perfectly tender pork.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 sprig rosemary (around 3 inches)
  • 3 sprigs thyme, fresh
  • Kitchen twine
  • 1 tbsp canola oil
  • 1½ pounds pork tenderloin (not loin roast)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2½ tbsp balsamic vinegar
  • ½ cup chicken broth
  • 1 apple, peeled and chopped
  • ½ tsp kosher salt
  • 2 tbsp honey
  • 1 tbsp butter
  • 2½ tsp cornstarch
  • Fresh thyme and pomegranate seeds for garnish (optional)
Instructions
  1. Wrap 3-4 loops of kitchen twine around the thyme and rosemary and tie securely. Set aside.
  2. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to plate and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes (if it gets too dry, add a bit of broth). Add garlic and cook for 1-2 minutes more.
  5. Add balsamic vinegar to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add the broth, apple, salt and herb bundle, and stir well. Add the tenderloin back and nestle it in the sauce, turning once to coat.
  7. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function* and adjust the pressure to LOW PRESSURE. Use the +/- keys and program the Instant Pot for 2 minutes.
  9. When the time is up, select CANCEL and let the pressure naturally release for 15 minutes, then quick-release the remaining pressure, if any.
  10. Check the temperature of the meat with a meat thermometer to ensure it is at least 137 degrees. (If it is not, proceed, but see the note below in step 11.) Carefully remove the pork from the pressure cooker to a cutting board and cover loosely with foil.
  11. Using the display panel select the SAUTE function. Add honey and butter and stir well to incorporate. Cook, stirring occasionally, for 5 minutes. (If the tenderloin did not reach 137 degrees, add it back to the pot in this step and cook, turning occasionally, until it reaches 137 degrees.)
  12. Remove the herb bundle. Scoop out ⅓ cup of the liquid into a small bowl and whisk in the cornstarch. Pour mixture back into apple mixture and stir well to thicken.
  13. Slice the tenderloin into medallions and serve with the balsamic-apple mixture. Garnish with additional thyme and pomegranate seeds, if desired.

Watch the recipe video here:

Instant Pot Balsamic Apple Pork TenderloinFULL RECIPE: http://chopsecrets.com/instant-pot-balsamic-apple-pork-tenderloin/

Posted by Chop Secrets on Friday, December 28, 2018

Main dish

The New Confectionary Trifecta Is the Brownie Bottom Cookie Dough Cheesecake!

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The New Confectionary Trifecta Is the Brownie Bottom Cookie Dough Cheesecake!
This is the culmination of dessert perfection! The top three favorite sweets combine to make this crazy confectionary creation! Experience this dessert layer by layer, the fudgy brownie bottom to the velvety cheesecake and of course the guilty pleasure of indulging on cookie dough! In case that wasn’t enough I added some melted chocolate on top!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ cup milk chocolate chips
  • 1 tsp vegetable oil
For brownie layer:
  • ½ cup unsalted butter at room temperature
  • ¾ cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup milk
  • 1 cup all-purpose flour
For cheesecake layer:
  • 18 oz cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream
For cookie dough layer:
  • ½ cup unsalted butter at room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup sweetened condensed milk
  • ¾ tsp vanilla extract
  • 1 cup flour
  • ½ tsp salt
  • 1 cup mini chocolate chips
Instructions
For brownie layer:
  1. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn't cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.
For cheesecake layer:
  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a hand mixer, beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  4. Pour cheesecake batter over brownie layer in pan.
  5. Bake for 50 minutes, until center is slightly jiggly.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
For cookie dough layer:
  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MEDIUM-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. For chocolate drizzle:
  6. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until smooth.
  7. Drizzle melted chocolate over the top of the cheesecake.

Watch the recipe video here:

Have you ever had a dessert this good before? Wow! Recipe: http://sha.red/t5ZKz

Posted by Shared Food on Thursday, December 27, 2018

Breakfast

Chicken & Waffle Cupcakes

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Chicken & Waffle Cupcakes
Yup! You read that right. Chicken and waffle cupcakes. They actually exist. This crowd favorite has crossed from a main dish to dessert and who knows where it will go next. This will quickly become your new go-to party dish and it will not disappoint. Normally this is quite a filling main meal but now having switched to a small cupcake size you might have some better portion control. Nope. Wait. That was a lie. You will continue to have a tough time portion controlling yourself with this delicious and addictive dessert. I’m sorry. Someone had to be honest with you.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Maple Cinnamon Cupcakes
  • 1¼ Cup All-Purpose Flour
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • ¼ tsp Baking Soda
  • ¾ tsp Baking Powder
  • 1 Egg
  • ½ Cup Sugar
  • ½ Cup Cinnamon Applesauce
  • 1 tsp Vanilla Extract
  • 3 Tbsp Pure Maple Syrup
  • ¼ Cup Vegetable Oil
  • ¼ Cup Buttermilk
Maple Icing
  • 1 Stick Butter, room temperature
  • 1¾ Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 3 Tbsp Maple Syrup, keep extra handy for drizzling
  • ⅛ tsp Salt
Toppings
  • 12 Chick-Fil-A Nuggets
  • 12 Pieces of Waffle
Instructions
Maple Cinnamon Cupcakes
  1. Preheat oven to 350°F / 180°C.
  2. Line a muffin tin with cupcake liners.
  3. In a medium size bowl combine dry ingredients, flour, cinnamon, salt, baking soda and baking powder.
  4. Set aside.
  5. In a large bowl beat egg, sugar, applesauce, vanilla extract, maple syrup and vegetable oil together.
  6. Alternate mixing dry ingredients and buttermilk to large bowl until fully combined.
  7. Fill cupcake liners ¾ full.
  8. Bake for 16-18 minutes.
  9. Take out of oven once done and cool on cooling rack for 15 minutes.
  10. Cut a hole with a knife in the top center of each cupcake.
  11. Stuff one small chicken nugget in the top of each hole.
  12. Frost each cupcake with buttercream icing but don’t completely cover the chicken nugget.
  13. Top with a piece of waffle.
  14. Drizzle maple syrup on top for a final touch.
Maple Icing
  1. Beat the butter in a deep bowl with mixing beaters.
  2. Add the vanilla extract, salt and pure maple syrup and mix until combined well.
  3. Add in sugar slowly and mix thoroughly after each addition until all sugar is used.
  4. Taste and decide if you want to add more maple syrup or sugar.

Watch the recipe video here:

Chicken & Waffle CupcakesFULL RECIPE: http://chopsecrets.com/chicken-waffle-cupcakes/

Posted by Chop Secrets on Thursday, December 27, 2018

Main dish

Guacamole Chicken Melt

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Guacamole Chicken Melt
Seasoned chicken breasts are browned in butter and olive oil, topped with homemade guacamole and slices of pepper jack cheese, then broiled.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons Creole-style seasoning
  • 2 avocados, peeled and pitted
  • 1 tablespoon fresh lime juice
  • 1 small tomato, diced
  • 2 tablespoons finely chopped red oniongarlic powder to taste
  • salt and pepper to taste
  • 4 slices pepper jack cheese
Instructions
  1. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
  2. Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
  3. Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
  4. Spoon about ⅓ cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

Watch the recipe video here:

Guacamole Chicken Melt: https://trib.al/p8taJni

Posted by Allrecipes on Thursday, December 27, 2018