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Dessert

Instant Pot White Chocolate Raspberry Pots de Creme

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Instant Pot White Chocolate Raspberry Pots de Creme
Lighter than a pudding, denser than a mousse and always sinfully decadent!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 oz good-quality white chocolate, roughly chopped
  • 2 eggs, room temperature
  • 1 tsp lemon zest
  • ½ tsp lemon extract
  • ¼ tsp vanilla extract
  • Pinch of salt
  • ½ cup heavy cream
  • 1 cup water
Raspberry Mixture:
  • 1 cup raspberries
  • 2-4 tbsp water
  • 2 tsp sugar, or to taste
Instructions
  1. Add white chocolate, eggs, lemon zest, lemon extract, vanilla and salt to a blender. Pulse until chocolate is broken into bits.
  2. In a small bowl, heat cream in the microwave in 20 second increments until just steaming (do not boil).
  3. With the blender running, slowly pour the hot cream into the chocolate mixture. Continue to blend until completely smooth.
  4. Divide custard evenly amongst 3 ramekins or custard cups.
  5. Pour 1 cup of water in the Instant Pot and insert the steam rack.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 0 minutes.
  7. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  9. Meanwhile, combine raspberries, 2 tbsp water and sugar in a blender. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
  10. At least thirty minutes before serving, top each ramekin with 1-2 tbsp of sauce and refrigerate.

Watch the recipe video here:

Lighter than a pudding, denser than a mousse and always sinfully decadent!RECIPE: http://chopsecrets.com/instant-pot-white-chocolate-raspberry-pots-de-creme/

Posted by Chop Secrets on Tuesday, April 9, 2019

Main dish

Sheet Pan Crunch-Wrap

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Sheet Pan Crunch-Wrap
Sheet Pan Crunch-Wrap recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken (250 g), shredded
  • 1 taco seasoning, 1 packet
  • 1 tablespoon fresh cilantro, chopped
  • ½ lime, juiced
ONION AND PEPPER FILLING
  • 1 tablespoon olive oil
  • ½ onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • ½ lime, juiced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
BEEF FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 lb ground beef (455 g)
  • 1 tomato, diced
  • ½ lime, juiced
  • 1 tablespoon fresh cilantro, chopped
  • 1 taco seasoning, 1 packet
EGG FILLING
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 tomato, diced
  • 6 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 burrito flour tortillas
  • 3 cups shredded cheddar cheese (300 g)
  • 3 cups shredded monterey jack cheese (300 g)
  • 1 lb bacon (455 g), cooked and chopped
  • 5 corn tostadas
  • sour cream, to serve
  • salsa, to serve
Instructions
  1. Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  2. Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  3. Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  4. Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  7. Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  8. Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  9. Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  10. Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  11. Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  12. Place the tostadas over the fillings.
  13. Sprinkle the rest of the cheese over the tostadas.
  14. Place the last flour tortilla over the cheese.
  15. Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  16. Preheat oven to 375˚F (190˚C).
  17. Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  18. Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  19. Flip the crunch-wrap onto a cutting board.
  20. Slice and serve with salsa and sour cream.
  21. Enjoy!

Watch the recipe video here:

4 flavors, 1 sheet pan, so much crunch-wrap ?!Get the recipe: https://tasty.co/recipe/sheet-pan-crunch-wrap

Posted by BuzzFeed Food on Thursday, February 28, 2019

Breakfast

Instant Pot Quick Salt and Pepper Polenta

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Instant Pot Quick Salt and Pepper Polenta
This versatile side dish goes great with all kinds of meats and sauces.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup polenta (not quick-cooking)
  • 4 cups water, warmed
  • 1 tsp kosher salt
  • ⅛ tsp pepper
  • 3 tbsp butter, unsalted
  • 4 oz good quality pecorino cheese (or parmesan), finely grated
  • Additional grated pecorino, kosher salt and freshly ground pepper to finish
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add polenta, warmed water, salt and pepper in the Instant Pot and whisk to combine.
  3. Bring to a simmer, then whisk again.
  4. 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 +/- buttons and program the Instant Pot for 0 minutes.
  6. When the time is up, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
  7. Whisk the polenta until well-combined and creamy.
  8. Add butter and stir to combine. Add pecorino a little at a time, whisking until melted. Adjust seasonings as needed.
  9. Serve–a wide, shallow bowl is traditional–topped with additional pecorino, salt and a generous grind of pepper.

Watch the recipe video here:

This versatile side dish goes great with all kinds of meats and sauces.RECIPE: http://chopsecrets.com/instant-pot-quick-salt-and-pepper-polenta/

Posted by Chop Secrets on Thursday, February 28, 2019

Main dish

Cheesy Salami and Sour Cream Jacket Potatoes

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Cheesy Salami and Sour Cream Jacket Potatoes
Turn baked potatoes into decadent mega-delicious food by boldly stuffing them with all sorts of goodies. Bring to the table cheddar, salami, a velvety sour cream mixture, and a gooey mozzarella for the topping.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 medium potatoes
  • ¼ cup melted butter
  • ⅔ cup sour cream
  • 1 small spring onion, chopped
  • pepper
  • 4 ounces of cheddar, cut into 18 discs 1 - 1.5 inches each
  • 4 ounces of salami, sliced into 18 pieces
  • 1 cup low moisture mozzarella, grated
Instructions
  1. Place one potato on the work surface. Cut off one of its ends just enough so that it can rest in a standing position. Do the same for the other 5 potatoes, then fit them cut side down into the cups of a 6-cupped muffin pan.
  2. Coat them with melted butter, then bake for 30 at 360⁰F/180⁰C.
  3. Add the sour cream and spring onion to a bowl. Season with pepper and mix until even.
  4. Place the potato pan on the work surface. Cut off their upper-end caps. Scoop the pulp out from them using a tablespoon and leaving a ½-inch thick wall and bottom. You can discard the scooped out pulp or use it for anything else.
  5. Equally, distribute the sour cream mixture between the potatoes. Fit 3 cheddar discs and 3 salami slices, alternately stacked one over the other, inside each potato.
  6. Top with grated mozzarella and bake for 10 at 360⁰F/180⁰C.

Watch the recipe video here:

There's nothing better than CHEESE STUFFED potatoes!! ???Recipe: https://sodl.co/ed652(via SoDelicious)

Posted by Foodbeast on Thursday, February 28, 2019

Main dish

Pan-Seared Scallops with Chorizo and Corn

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Pan-Seared Scallops with Chorizo and Corn
Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 ears of corn, husked
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 oz. smoked Spanish chorizo, finely chopped
  • 12 scallions, white and pale green parts only, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½–1 serrano chile (depending on heat), finely chopped
  • ¾ tsp. kosher salt, plus more
  • 1 cup buttermilk
  • ⅓ cup chopped cilantro
  • 12 large sea scallops (about 1 lb.), side muscle removed, patted dry
  • 2 Tbsp. unsalted butter
  • 1 lime, halved
  • Lime wedges (for serving)
Instructions
  1. Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.
  2. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
  3. Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
  4. Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
  5. Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

Watch the recipe video here:

Main dish

Chickpea and Chorizo Tostadas

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Chickpea and Chorizo Tostadas
Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes. If you normally throw the stems from a bunch of cilantro or parsley straight into the garbage...DON'T! They're delicious, and can be diced finely and stirred into all kinds of things—like the lime yogurt in this recipe—to add herb-y flavor and crunch.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15-oz. can chickpeas
  • 1 lime
  • ¼ cup plain whole milk Greek yogurt
  • 1 tsp. kosher salt, divided
  • 8 sprigs cilantro
  • 2 links fresh chorizo (about 8 oz. total)
  • 4 tostada shells
Instructions
  1. Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
  2. Finely grate zest of 1 lime with a microplane or grater into a small bowl.
  3. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
  4. Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
  5. Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.
  6. Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
  7. Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
  8. Spread reserved crema over 4 tostada shells.
  9. Top crema with chorizo mixture.
  10. Top with reserved cilantro leaves and serve with reserved lime wedges alongside.

Watch the recipe video here:

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.Make it: http://bonap.it/o9rK8lz

Posted by Bon Appétit Magazine on Friday, May 24, 2019

Main dish

Easy Grilled Pork Chops

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Easy Grilled Pork Chops
Easy Grilled Pork Chops recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup honey
  • 2 tablespoons vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • Eight ½-inch bone-in pork chops (about 3 ounces each)
  • Salt and freshly ground black pepper
Instructions
  1. Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
  2. Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
  3. Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

Watch the recipe video here:

Recipe of the Day: Sunny Anderson's Easy Grilled Pork Chops Save the recipe: https://foodtv.com/2HMHb0y!

Posted by Food Network on Saturday, June 1, 2019

Dessert

Cheesy Sesame Phyllo Bites

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Cheesy Sesame Phyllo Bites
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 sheets fresh phyllo pastry or frozen, thawed
  • 4 tablespoons unsalted butter, melted, slightly cooled
  • 1 large egg white, room temperature, lightly beaten
  • ⅓ cup mixed black and white sesame seeds, divided
  • ½ teaspoon smoked paprika, divided
  • Kosher salt, freshly ground pepper
  • 4 ounces Gruyère, finely grated (about 2 cups), divided
Instructions
  1. Preheat oven to 375°. Place a sheet of phyllo on a parchment-lined baking sheet. Brush lightly with butter and top with a second sheet of phyllo, pressing gently to adhere. Brush with butter and top with another sheet, pressing gently again; brush with egg white. Sprinkle half of sesame seeds and half of paprika over phyllo; season with salt and pepper. Scatter half of Gruyère over top. Using a pizza cutter or sharp knife, cut phyllo into 2" squares. Bake crackers until golden brown, 8–10 minutes. Let cool on baking sheet 3 minutes before serving. Repeat with remaining phyllo, butter, egg white, sesame seeds, paprika, Gruyère, and more salt and pepper, building on another parchment-lined baking sheet.
Do Ahead:
  1. Crackers can be made 8 hours ahead. Store airtight at room temperature.

Watch the recipe video here:

Yes, it's actually this easy to make crackers from scratch. GET THE RECIPE: http://bonap.it/6T2WjQV

Posted by Bon Appétit Magazine on Saturday, June 1, 2019

Dessert

Stuffed Churro Cookies

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Stuffed Churro Cookies
Stuffed with cinnamon-cream cheese and then dunked into melted chocolate, these easy cookies have all of the flavors of the classic Mexican dessert without all of the frying fuss.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 oz (half of 8-oz package) cream cheese, softened
  • ¼ cup sugar
  • 1½ teaspoons ground cinnamon
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1 cup semisweet chocolate chips
  • 1 tablespoon vegetable oil
Instructions
  1. Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
  2. In small bowl, beat cream cheese, 2 tablespoons of the sugar and 1 teaspoon of the cinnamon until well blended. Spoon cream cheese mixture into small resealable food-storage plastic bag; partially seal bag. Cut off corner of bag; set aside.
  3. Unroll 1 pie crust on lightly floured work surface. Using rolling pin, roll pie crust into 12-inch round. Using 2½-inch round cookie cutter, cut out 20 rounds from pie crust, rerolling scraps if needed. Repeat rolling and cutting with second pie crust.
  4. Place 10 rounds on each cookie sheet. Pipe slightly less than 1 teaspoon cream cheese mixture in center of each round. Brush edge of rounds with beaten egg. Top each with another dough round, pressing down on outer edges with fork to seal.
  5. Brush tops of cookies with melted butter. In small bowl, mix remaining 2 tablespoons sugar and ½ teaspoon cinnamon. Sprinkle on tops of cookies.
  6. Bake 16 to 18 minutes or until golden brown around edges. Remove to cooling rack to cool completely, about 30 minutes.
  7. In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture can be stirred smooth. Pick up cookie by edges, and carefully dip halfway into chocolate; gently shake off excess. Place on cooking parchment paper or waxed paper. Repeat with remaining cookies. Refrigerate dipped cookies 20 to 30 minutes or until chocolate is set. Store covered in refrigerator.

Watch the recipe video here:

Classic churro flavors without the frying fuss. Stuffed Churro Cookies recipe:…

Posted by Pillsbury on Saturday, June 1, 2019

Dessert

Chocolate Sundae Cone Cookies

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Chocolate Sundae Cone Cookies
Enjoy these crunchy chocolate cookies made using Betty Crocker® cookie mix and sugar cones – perfect for dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups), divided
  • ½ cup butter or margarine, softened
  • 1 egg
  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • 1 cup white vanilla baking chips (6 oz)
  • 4 sugar cones, coarsely crushed (about 1¼ cups)
  • ½ cup dry-roasted peanuts, coarsely chopped
Instructions
  1. Heat oven to 350°F. In large microwavable bowl, microwave 1 cup chocolate chunks uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add butter; using spoon, beat until blended. Add egg; beat until combined. Add cookie mix; stir until soft dough forms. Stir in remaining 1 cup chocolate chunks and the vanilla baking chips. Gently stir in crushed cones just until combined.
  2. Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie; flatten tops slightly. Sprinkle with peanuts, pressing lightly into dough. Bake 8 to 10 minutes or until puffed and dry on tops (centers will be very soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Watch the recipe video here:

Enjoy these crunchy chocolate cookies made using Betty Crocker® cookie mix and sugar cones!Chocolate Sundae Cone…

Posted by Betty Crocker on Saturday, June 1, 2019