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Main dish

Slow Cooker Jerk Chicken

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Slow Cooker Jerk Chicken
Never had Jerk Chicken? Well, you’re in for a treat. ‘Jerk’ is just a style of seasoning that hails from Jamaica, but with our easy slow cooker recipe, there’s no need to travel all the way there to have it. The seasoning is traditionally either used as a dry rub or a wet marinade and is usually based on Scotch bonnet peppers and a fair bit of allspice. While we’ve subbed in red pepper flakes for the Scotch bonnet since it’s easier to find around here, our crockpot version still maintains the flavor of that delectable spicy sauce and makes for a crowd-pleasing meal any night of the week.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the chicken:
  • 3 pounds boneless, skinless chicken thighs
  • 1 red bell pepper, seeds removed, diced
  • 1 green bell pepper, seeds removed, diced
  • 1 red onion, thinly sliced
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can whole corn kernels, rinsed and drained
  • 2 limes
  • For the sauce:
  • ⅓ cup water
  • ¼ cup honey
  • 1 lime, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced or crushed
  • 2 teaspoons salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
Instructions
  1. Whisk together sauce ingredients (water, honey, lime juice and zest, olive oil, garlic, salt, red pepper flakes, cinnamon, cumin, nutmeg, and allspice) together in a medium bowl and set aside.
  2. Place chicken in slow cooker and add in bell peppers, red onion, black beans, and corn.
  3. Pour sauce over everything, then cover and cook on high for 3-4 hours, or until chicken is cooked through.
  4. Optional: broil chicken for 3-5 minutes, or until browned.

Watch the recipe video here:

Bring the taste of the Caribbean into your kitchen.Recipe Link > https://bit.ly/2NfM1bj

Posted by 12 Tomatoes on Sunday, July 21, 2019

Dessert

Easy Billionaire Bars

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Easy Billionaire Bars
Over-the-top decadence is what we look for in a billionaire bar, and this indulgent recipe delivers on just that! A Pillsbury™ sugar cookie base gets topped with a melted caramel layer, followed by sweetened cream cheese with chopped Reese’s™ Peanut Butter Cups™ miniatures, and finished with chocolate ganache and crunchy chopped pretzels.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie Base
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
Caramel Layer
  • 30 caramels, unwrapped (from 11-oz bag)
  • 3 tablespoons heavy whipping cream
Cream Cheese Layer
  • 1 package (8 oz) cream cheese, softened
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped Reese’s™ Peanut Butter Cups™ miniatures (about 18 miniature cups)
Ganache Layer
  • 1½ cups semisweet chocolate chips
  • ¾ cup heavy whipping cream
Topping
  • ½ cup chopped pretzels
Instructions
  1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over sides of pan; spray with cooking spray. Crumble cookie dough into pan; press evenly in bottom. Bake 13 to 16 minutes or until golden brown; cool 5 minutes on cooling rack.
  2. In small microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Continue heating in 15-second increments, until caramels are melted and can be stirred smooth. Spread over warm cookie base. Return to oven, and bake 5 minutes; cool 10 minutes on cooling rack. Refrigerate 15 minutes.
  3. In large bowl, beat cream cheese and butter with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in chopped miniature cups. Drop mixture by spoonfuls over caramel layer; spread evenly. Return bars to refrigerator.
  4. In small bowl, add chocolate chips. In 1-quart saucepan, heat ¾ cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour over chocolate chips in bowl; let stand 5 minutes. Stir until smooth; let stand 5 minutes.
  5. Remove bars from refrigerator. Pour chocolate mixture over cream cheese layer, spreading to cover. Sprinkle with pretzels. Refrigerate until bars are completely set, at least 4 hours. With sharp knife, cut bars into 6 rows by 8 rows, wiping blade between cuts. Store bars covered in refrigerator.

Watch the recipe video here:

Over-the-top decadence that tastes like a billion bucks. Easy Billionaire Bars recipe:…

Posted by Pillsbury on Sunday, July 21, 2019

Breakfast

Fish Fingers With Avocado Dip

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Fish Fingers With Avocado Dip
Dip that fish in the avo and have a good time!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Fish Fingers
  • 1½ pounds white fish fillets
  • 1½ cups bread crumbs
  • 2 tablespoons chopped parsley
  • 1 lemon, zested
  • ⅓ cup all-purpose flour
  • 3 large eggs, whisked
Avocado Dip
  • 2 avocados
  • 1 cup plain Greek yogurt
  • ¼ cup lime juice
  • ¼ cup olive oil
  • ¼ cup cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. Cut white fish fillets into 3x4-inch long strips. Set aside.
  3. In a small bowl, combine bread crumbs, parsley, and lemon zest.
  4. Place the flour and eggs in two separate bowls.
  5. Coat each fish strip with the flour, then eggs, and then bread crumbs.
  6. Transfer strips to baking sheet and bake for 15 minutes, flipping halfway and until golden brown.
  7. Combine the avocados, yogurt, lime juice, olive oil, cilantro, salt, and pepper in a food processor and blend until smooth.
  8. Serve with baked fish fingers.
  9. Enjoy!

Watch the recipe video here:

Fish Fingers With Avocado Dip ?FULL RECIPE: http://bzfd.it/2tzjYpR

Posted by Proper Tasty on Friday, June 28, 2019

Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
Crispy Chicken Teriyaki Rice Balls recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup soy sauce (60 g)
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup bell pepper, julienned (100 g)
  • 1 cup carrot, julienned (120 g)
  • 4 cups short grain rice, cooked (800 g)
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs (100 g)
  • 1 cup scallion, thinly sliced (100 g)
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

These crispy chicken teriyaki rice balls are seriously delicious! ??Get the recipe:…

Posted by Tasty on Friday, June 28, 2019

Dessert

Judy’s Strawberry Pretzel Salad

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Judy's Strawberry Pretzel Salad
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups crushed pretzels
  • 4½ tablespoons white sugar
  • ¾ cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Watch the recipe video here:

Judy's Strawberry Pretzel Salad: https://trib.al/lHKBHrx

Posted by Allrecipes on Wednesday, May 8, 2019

Dessert

Sugar Cookie “Pizza”

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Sugar Cookie “Pizza”
Sugar Cookie “Pizza” recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup unsalted butter, 1 stick, softened (115 g)
  • 1 ½ teaspoons vanilla extract, divided
  • ½ cup granulated sugar (100 g)
  • 3 tablespoons light brown sugar
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour (185 g)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 6 oz cream cheese, room temperature (170 g)
  • ⅓ cup powdered sugar (40 g)
  • ⅓ cup chocolate hazelnut spread (95 g)
OPTIONAL TOPPINGS
  • 1 cup fresh berries (175 g)
  • peanut butter
  • mini pretzel
  • ½ cup fruit cereal (25 g)
  • mini marshmallows
  • graham cracker, chopped
  • 1 cup chocolate chunk (175 g)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
  2. In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
  3. Add the granulated sugar, then the brown sugar, and mix until well incorporated.
  4. Add the egg and stir until thoroughly incorporated.
  5. Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.
  6. Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.
  7. In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
  8. Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
  9. Frost the other quarters with the chocolate hazelnut spread.
  10. Decorate with your favorite toppings.
  11. Enjoy!

Watch the recipe video here:

Your kids are going to LOVE this sugar cookie "pizza"! ?FULL RECIPE: https://tasty.co/recipe/sugar-cookie-pizza

Posted by Proper Tasty on Thursday, May 9, 2019

Main dish

Cream Cheese Enchiladas

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Cream Cheese Enchiladas
Cream Cheese Enchiladas recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8-10 flour tortillas
  • 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and ½]
  • 1-2 (4 oz.) cans green chiles
  • 3 cups cooked chicken, shredded
  • 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  • Fresh cilantro, garnish, optional
Instructions
  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  2. In a mixing bowl, stir together ½ cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.
  3. Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.
  4. In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.
  5. Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining ½ cream cheese and cook for 5-7 minutes, or until thickened.
  6. Remove from heat and pour green chile sauce over enchiladas.
  7. Top with remaining cheese.
  8. Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.
  9. Optional: broil for 3-5 minutes, or until lightly browned.
  10. Remove from oven and let it rest and set for 10-12 minutes
  11. Garnish with fresh cilantro, optional

Watch the recipe video here:

Well now we're hungry! Cream Cheese Enchiladas Recipe: http://bit.ly/309ZNPh

Posted by 12 Tomatoes on Thursday, May 9, 2019

Breakfast

Cookies-and-Cream Stuffed Pound Cake

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Cookies-and-Cream Stuffed Pound Cake
What’s better than pound cake? A stuffed pound cake, that’s what. A rich, cookies-and-cream filling takes a prepared pound cake to the next level. For this recipe, check the supermarket bakery for a pound cake on the larger side; alternatively, if you go with a smaller loaf cake (like a Sara Lee brand pound cake), go ahead and grab two—you’ll have enough filling to go around. For a different spin, swap the Oreo cookies for chopped peanut butter cups or sliced fresh strawberries.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 store-bought pound cake loaf
  • 12 Oreo cookies, divided
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ cup (2 oz.) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1½ cups powdered sugar
Instructions
  1. Use a paring knife to cut a rectangle in top of pound cake, leaving a ¾-inch border; scoop out the center of pound cake down to about 1 inch from the bottom. Reserve 2 tablespoons of the center cake crumbs for the topping, and remainder for snacking.
  2. Chop 10 of the cookies into ¼- to ½-inch pieces; set aside. Finely crush remaining 2 cookies, and stir together with reserved cake crumbs for topping.
  3. Beat together cream cheese, butter, and salt with an electric mixer until smooth and fluffy, about 3 minutes. Gradually beat in powdered sugar. Fold in chopped cookies (don’t overmix so the cream cheese mixture doesn’t get too dark). Fill cut-out center with cream cheese mixture; sprinkle with crushed cookie and crumb topping. Chill 2 to 4 hours. Slice and serve.

Watch the recipe video here:

What’s better than pound cake? A stuffed pound cake, that’s what.GET THE RECIPE: https://trib.al/5Omp0zO (via Well Done)

Posted by MyRecipes on Thursday, May 16, 2019

Main dish

Instant Pot Shrimp and Scallop Paella Pronto

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Instant Pot Shrimp and Scallop Paella Pronto
I love this saffron-infused seafood and rice dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tbsp butter
  • 1 onion, chopped
  • 4 cloves garlic, chopped
Spice Mixture:
  • 1 tsp paprika
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper
  • 1 pinch saffron threads
  • 1 cup valencia rice (or arborio)
  • 1 red bell pepper, cut into short strips
  • 1 cup chicken broth
  • ½ cup white wine
  • 1 lb large shrimp, peeled and deveined (preferably 31-40 size or larger)
  • 1 lb sea scallops
  • 1 cup green peas, frozen
  • ⅓ cup chopped cilantro or italian parsley (optional)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter has melted, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add Spice Mixture ingredients to the pot and cook for 1 minute or until spices are fragrant.
  4. Add rice and red pepper to the pot and stir well.
  5. Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  8. When the time is up, quick-release the remaining pressure. Add the shrimp, scallops and frozen peas.
  9. Cook and gently stir until shrimp and scallops are cooked through and most of the liquid has been absorbed, returning to SAUTE mode as needed.
  10. (Optional) Arrange on a paella pan (or other wide, shallow, stovetop-safe pan) and set on the stovetop, uncovered, on medium-high heat until the bottom of the rice forms a crust, about 5 minutes.
  11. Serve family-style sprinkled with cilantro or parsley.

Watch the recipe video here:

I love this saffron-infused seafood and rice dishRECIPE: http://chopsecrets.com/instant-pot-shrimp-and-scallop-paella-pronto/

Posted by Chop Secrets on Thursday, May 16, 2019

Main dish

Fried Bologna Casserole Is What’s For Dinner Tonight

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Fried Bologna Casserole Is What's For Dinner Tonight
More proof that America is still great..... Bologna! This time let's put it in a casserole! Keep the kids happy and coming back for seconds! Creamy mashed potato, gooey cheese and the star of course, Fried Bologna! Simple but absolutely a staple in my kitchen and hopefully yours too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bologna
  • 3 tablespoons butter
  • 1 onion, chopped
  • 4 cups warm mashed potatoes
  • 1½ cups shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1½ quart baking dish.
  2. Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
  3. Spread â…“ of the mashed potatoes into the prepared baking dish. Layer with 2 of the fried bologna, and sprinkle with â…“ of the cheese. Repeat with the remaining ingredients.
  4. Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Watch the recipe video here: