Main dish

Instant Pot Southwestern Shrimp Soup

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Instant Pot Southwestern Shrimp Soup
What you usually sacrifice for speed is depth of flavor, but not when you use the Instant Pot.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Topping:
  • ½ cup sour cream
  • 1 tsp ground cumin
  • ½ tsp kosher salt
Pot:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 15.5-ounce can hominy, drained
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 pound medium shrimp, peeled and deveined, frozen
  • Hot sauce (we recommend Chipotle Tabasco)
For serving:
  • ½ cup fresh cilantro leaves (optional)
  • 1 lime, quartered
Instructions
  1. In a small bowl, combine the sour cream, cumin, and ½ teaspoon salt. Cover and refrigerate.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When the oil is hot, add minced garlic. Cook and stir 1-2 minutes until garlic just begins to brown.
  4. Add tomatoes and their juices, hominy, 1 tsp salt, pepper and frozen shrimp all at once, stir to combine.
  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 +/- buttons and program the Instant Pot for 1 minute.
  7. When the time is up, quick-release the pressure. Add hot sauce to taste.
  8. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.

Watch the recipe video here:

Instant Pot Southwestern Shrimp SoupFULL RECIPE: http://chopsecrets.com/instant-pot-southwestern-shrimp-soup/

Posted by Chop Secrets on Thursday, December 27, 2018

Main dish

Instant Pot Apple Butternut Squash Soup

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Instant Pot Apple Butternut Squash Soup
This seasonal favorite stars tangy, sweet apples and velvety butternut squash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tsp olive oil
  • ½ onion, finely diced
  • 2 apples, peeled and cubed
  • 2 tsp salt
  • 1½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne (optional)
  • 2 cups chicken (or vegetable) broth
  • 1½ lb butternut squash, peeled and cubed
  • ¼ cup heavy cream
  • 1 tbsp maple syrup
  • Sour cream or plain yogurt for serving
  • Additional cubed apples tossed in lemon juice for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt, and spices and stir to combine.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Add squash and stir. Turn the pot off by selecting CANCEL, then 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 5 minutes.
  6. When the time is up, quick-release the remaining pressure, then select CANCEL to turn off the pot.
  7. Use an immersion blender (we love this one: https://amzn.to/2yBqLSB) to blend the soup until smooth.
  8. Cool slightly, then stir in cream and maple syrup.
  9. Serve warm with a dollop of sour cream or plain yogurt. Garnish with additional cubed apples as needed.

Watch the recipe video here:

This seasonal favorite stars tangy, sweet apples and velvety butternut squash.FULL RECIPE: http://chopsecrets.com/instant-pot-apple-butternut-squash-soup/

Posted by Chop Secrets on Thursday, December 27, 2018

Dessert

Red Wine Hot Chocolate is Your New Favorite Winter Toddy

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Red Wine Hot Chocolate is Your New Favorite Winter Toddy
Red Wine Hot Chocolate is Your New Favorite Winter Toddy
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup milk (2 percent or whole, for a real indulgence)
  • ½ cup red wine (light and fruity, like pinot noir or Beaujolais)
  • ¼ cup semi-sweet or bittersweet chocolate
Instructions
  1. Over medium heat, melt chocolate in a small saucepan and pour in milk, whisking until combined and creamy. Add in red wine and heat through. Turn off and serve in two small teacups, one large mug if you're up for a rich drink, or tasting cups for a party. Get creative: stir with a candy cane or cinnamon stick, or crush a few mint leaves on top. Want to impress a crowd? Top with these homemade marshmallows. Want to take it to the next level? Serve alongside s'mores made with this homemade graham cracker recipe.

Watch the recipe video here:

Red Wine Hot Chocolate: https://trib.al/0xjGTeP

Posted by Allrecipes on Tuesday, December 25, 2018

Dessert

No-Bake Mango Cream Pie

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No-Bake Mango Cream Pie
A mangoes-and-cream combo is always a winner!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (4 ounces) butter, melted
  • 1 and ½ cup graham crackers crumbs
  • 2 teaspoons sugar
  • 1 (8-ounce) bar cream cheese, room temperature
  • ⅓ cup white sugar
  • 1 cup fresh mango purée, from 4 to 6 mango cheeks
  • 2 and ¼ teaspoons or 1 packet gelatin, dissolved in 2 tablespoons cold water and left to stand for 5 minutes
  • 1 cup heavy cream, whipped to soft peaks
Instructions
Prepare the crust:
  1. Combine all ingredients in a medium bowl and mix thoroughly. Press into a 9-inch springform pan to make a 1-inch layer. Chill.
Make the filling:
  1. Combine cream cheese and sugar in a large mixing bowl. Stir until sugar dissolves. Stir in mango puree.
  2. Bring 2 tablespoons hot water to a boil. Stir in hydrated gelatin until it melts. Stir gelatin mixture into the cream cheese-mango mixture.
  3. Fold whipped cream into the mixture until combined. Pour over the chilled crust. Chill for 6 hours or overnight.
  4. Serve with whipped cream and cubed fresh mangoes, if desired.

Watch the recipe video here:

Making this no-bake mango treat is easy as pie! Get the full recipe here: http://bit.ly/2cBPaLFSubscribe to our YouTube channel for more videos, recipes, and step-by-step guides: www.YouTube.com/Yummyph

Posted by Yummy PH on Wednesday, December 26, 2018

Main dish

Spaetzle

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Spaetzle
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • Kosher salt and freshly ground black pepper
  • 1½ cups all-purpose flour
  • ¼ teaspoon freshly grated nutmeg
  • 3 large eggs, lightly beaten
  • ½ cup whole milk
  • Nonstick cooking spray, for the colander
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh flat-leaf parsley or chives, optional
Instructions
Special equipment: a colander with ¼-inch-wide holes
  1. Bring a large pot of salted water to a boil.
  2. Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
  3. Spray both sides of a colander with ¼-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
Cook’s Note
Use a spaetzle maker for bigger noodles.

Watch the recipe video here:

This noodle-meets-dumpling is SO easy to make and super comforting! Save the recipe: https://foodtv.com/2EDuu7X.

Posted by Food Network on Wednesday, December 26, 2018

Dessert

Oreo Bark

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Oreo Bark
I don’t know about you guys, but anything that is cookies and cream flavor ALWAYS hits the spot! Whether it be ice cream, a candy bar, fudge…you can never go wrong with these flavors! This cookies and cream bark is super easy and great to bring to any event! You can even make these for your friends around the holidays!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 oz White chocolate (I used 2 bags of white chocolate chips)
  • 2 Tbsp Vegetable shortening
  • 1 CUP Chocolate cookies crumbs
Instructions
  1. Cover a cookie sheet with foil or parchment paper.
  2. Place the white chocolate and shortening in the top pan of a double boiler.
  3. Heat while stirring until thoroughly melted.
  4. Once the white chocolate is melted stir in ½ cup of the cookie crumbs until just blended. Do not over-stir.
  5. Spoon the melted chocolate onto the cookie sheet. Then use a spatula to spread it evenly over the cookie sheet.
  6. Let sit in the freezer for 30 minutes to firm up.
  7. Break the cookies and cream bark into pieces.
  8. Enjoy!

Watch the recipe video here:

Our 3 Favorite Oreo Recipeshttp://chopsecrets.com/oreo-bark/http://chopsecrets.com/oreo-cheesecake-bites/http://chopsecrets.com/oreo-pudding-poke-cake/

Posted by Chop Secrets on Wednesday, December 26, 2018

Main dish

Instant Pot Red Beans and Rice

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Instant Pot Red Beans and Rice
A traditional dish of Louisiana Creole cuisine.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pot Mixture:
  • 1 medium onion, finely diced
  • ½ bell pepper, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 lb dry red kidney beans (it is not necessary to soak the beans)
  • 2 bay leaves
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • 4 cups (32 oz) chicken broth
  • 3 cups water
Meat:
  • 12-16 oz chicken andouille (or other high-quality smoked) sausage, cut into thin slices
Finishing Mixture:
  • 2 tbsp butter, cut into 4-6 pieces
  • Hot sauce to taste
  • Salt and pepper to taste
  • 8 cups cooked rice
Instructions
  1. Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  3. When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
  4. Add the sliced sausage and stir to combine. 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 15 minutes.
  6. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  7. Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and stir until incorporated and slightly thickened.
  8. Use a potato masher (we love this one: https://amzn.to/2CJ9ewv) or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
  9. Add hot sauce, salt, and pepper to taste.
  10. Serve over rice.

Watch the recipe video here:

Instant Pot Red Beans and RiceFULL RECIPE: http://chopsecrets.com/instant-pot-red-beans-and-rice/

Posted by Chop Secrets on Wednesday, December 26, 2018

Dessert

Classic Coffee Cake

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Classic Coffee Cake
You guys, I have FINALLY found the most delicious coffee cake recipe and can’t wait to share it! Seriously, I’ve tried to make coffee cake before, and I have had problems with it coming out either too dry or not flavorful enough. Well, this coffee cake has ALL the flavors and is super moist! It also feeds plenty so it’s great to bring to any brunch event! Starbucks has nothing on this!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 CUP Oil
  • 2 Eggs, beaten
  • 1 tsp Vanilla
  • 1 CUP Milk
  • 1 CUP Sugar
  • 3 CUP Flour
  • 3 tsp Baking powder
  • ½ tsp Salt
  • 1½ CUP Brown sugar
  • 2 tsp Cinnamon
  • ½ CUP Margarine, melted
Instructions
  1. In a large mixing bowl. combine oil, eggs, vanilla and milk together.
  2. In a medium bowl, blend together sugar, flour, baking powder and salt.
  3. Combine egg mixture with flour mixture. Pour half the batter into a 9×13 pan.
  4. In a medium bowl, prepare streusel by combining brown sugar and cinnamon.
  5. Sprinkle half of streusel on top of the batter. Top with remaining batter and then sprinkle the remaining streusel on top.
  6. Drizzle with melted margarine.
  7. Bake, uncovered at 350°F for 25-30 minutes.

Watch the recipe video here:

Classic Coffee CakeFULL RECIPE: http://chopsecrets.com/classic-coffee-cake/

Posted by Chop Secrets on Monday, December 24, 2018

Main dish

Oreo Bombe

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Oreo Bombe
Oreo Bombe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound cream cheese, at room temperature
  • 2 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 3 cups heavy cream
  • 106 cream-filled chocolate sandwich cookies (from about three 14.3-ounce packages), such as Oreos
  • 1 cup milk
Instructions
Special equipment: a large bowl that is 10 inches wide at the top, 5½ inches wide at the bottom and 4 inches tall
  1. Line a large glass bowl (10 inches wide at the top, 5½ inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
  2. Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
  3. Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
  4. Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon ½ cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
  5. Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
  6. When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.

Watch the recipe video here:

@ an Oreo lover to change their WORLD! Save the recipe: https://foodtv.com/2R5sB9O.

Posted by Food Network on Tuesday, December 25, 2018

Dessert

Baked Oatmeal

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Baked Oatmeal
Want to eat healthier but don’t want to break the bank? Oatmeal is a great way to get both of these worlds to collide. Among many great health benefits, it’s also a great time saver. Microwave for just a few minutes, add your toppings of choice and voila. This recipe bumps it up a couple notches by taking a bit more time to prepare but lasting all week for you to indulge in. Say goodbye to showing up at work hungry, at least for this week.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dry Ingredients
  • 3 Cups Old Fashioned Rolled Oats
  • ¾ Cup Brown Sugar
  • 1½ tsp Baking Powder
  • ¾ tsp Ground Cinnamon
  • ½ tsp Salt
Wet Ingredients
  • 2 Eggs, beaten
  • 2½ Cups Milk
  • 1 tsp Pure Vanilla Extract
  • 4 Tbsp Unsalted Butter or Coconut Oil, melted
Toppings
  • ½ Cup Blueberries
  • ½ Cup Blackberries
  • ½ Cup Raspberries
  • ½ Cup Strawberries, chopped
Instructions
  1. Preheat oven to 350°F / 180°C.
  2. Combine all dry ingredients and stir to mix well.
  3. Spray 9×13 inch pan with non-stick cooking spray.
  4. Pour half the oat mixture in the baking dish.
  5. Sprinkle some of each berry on top of the oats.
  6. Pour rest of the oat mixture on top of berries.
  7. Whisk the wet ingredients together then pour over the oats.
  8. Top the oats with the remaining berries and some more brown sugar.
  9. Gently shake the baking dish back and forth to spread liquid evenly.
  10. Bake uncovered for 40 minutes.
  11. Serve immediately.

Watch the recipe video here:

Baked OatmealFULL RECIPE: http://chopsecrets.com/baked-oatmeal/

Posted by Chop Secrets on Tuesday, December 25, 2018