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Main dish

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry
Creamy, decadent and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ½ tsp cardamom
  • 1 13 oz can coconut milk, full fat
  • 1½ tbsp cornstarch
  • 2 cups cooked rice, for serving
  • ¼ cup chopped cilantro or fresh basil, for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  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 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove ¼ cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

Watch the recipe video here:

Creamy, decadent and delicious.RECIPE: http://chopsecrets.com/instant-pot-coconut-chicken-curry/

Posted by Chop Secrets on Thursday, May 16, 2019

Drink

Strawberries and Milk Shaved Ice (Raspado)

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Strawberries and Milk Shaved Ice (Raspado)
Blogger Ana Frias grew up in the desert, in Sonora, Mexico. She has very strong memories of buying raspados--Mexican-style snow cones--after school from the curbside vendor, and slurping them until her brothers would finally pick her up. To make the shaved ice, just whirl ice cubes in a food processor, 2 cups at a time, until the ice no longer makes a racket and looks like snow, with no lumps.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2½ cups chopped fresh strawberries (about 1 lb.), divided
  • 3 tablespoons sugar
  • ¼ cup condensed milk (optional)
  • 6 cups shaved ice
Instructions
  1. Put 2 cups strawberries in a medium saucepan with 1 cup water and the sugar. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until sugar dissolves and strawberries are soft, about 2 minutes. Remove from heat and let cool until no longer steaming hot, about 10 minutes.
  2. Pour cooked strawberries and syrup into a blender or food processor and purée until smooth. Let cool completely (you can put it in the refrigerator to speed this up).
  3. For each raspado, fill a 12- to 14-oz. cup or glass halfway with shaved ice and pour in about ⅓ cup strawberry syrup. Fill cup with more shaved ice and pour in another ⅓ cup syrup. Top with 2 tbsp. chopped strawberries and pour on 1 tbsp. condensed milk if you like. Serve with a spoon and/or a fat straw.
  4. Make ahead: Syrup, chilled, up to 5 days. Shaved ice, frozen, up to 1 day (whirl again before serving to break up icy clumps).

Watch the recipe video here:

Strawberry Raspado: Shaved ice + condensed milk = summer's freshest treat (via Well Done)GET THE RECIPE: http://trib.al/mG4o9FH

Posted by MyRecipes on Thursday, May 16, 2019

Main dish

Grilled Huli Huli Chicken

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Grilled Huli Huli Chicken
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup packed brown sugar
  • ¾ cup ketchup
  • ¾ cup reduced-sodium soy sauce
  • ⅓ cup sherry or chicken broth
  • 2-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons minced garlic
  • 24 boneless skinless chicken thighs (about 5 pounds)
Instructions
  1. In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade from chicken.
  3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Watch the recipe video here:

Transport yourself to Hawai'i with this tender, marinated chicken recipe!Get the recipe for Grilled Huli Huli Chicken here–> https://trib.al/hJKY0DV

Posted by Taste of Home on Wednesday, July 3, 2019

Main dish

Chicken Cordon Bleu Bake

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Chicken Cordon Bleu Bake
They look like little piggies.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices swiss cheese
  • ½ lb ham, sliced (225 g)
  • 2 sheets puff pastry, thawed if frozen
  • ¼ cup english mustard (60 g)
  • 1 egg, beaten
Instructions
  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½-inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  6. Preheat oven to 400°F (200°C).
  7. Cut the puff pastry sheets in half and gently roll out width-wise.
  8. Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.
  9. Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.
  10. Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.
  11. With a fork, score a decorative design onto the surface of the puff pastry.
  12. Sprinkle with salt.
  13. Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).
  14. Enjoy!

Watch the recipe video here:

They look like little piggies.Get the recipe: https://tasty.co/recipe/chicken-cordon-bleu-bake

Posted by BuzzFeed Food on Wednesday, July 3, 2019

Main dish

Steak with Lemon Butter and Jammy Lemon Halves

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Steak with Lemon Butter and Jammy Lemon Halves
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Lemon Butter
  • ½ preserved lemon, seeds removed, finely chopped
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Steak and Assembly
  • 2 1¼–1½-inch-thick bone-in New York strip steaks (about 3 pounds total)
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 1 lemon, halved
Instructions
Lemon Butter
  1. Process preserved lemon, butter, lemon zest, salt, and pepper in a food processor, scraping down sides as needed, until smooth. (Alternatively, you can whisk together in a large bowl.) With motor running, add lemon juice in a steady stream. Process until completely incorporated.
  2. If not using right away, transfer lemon butter to a sheet of parchment paper and roll into a cylinder. Or scoop it into a small bowl and cover.
Do Ahead: Lemon butter can be made 3 days ahead. Chill.
Steak and Assembly
  1. Let steaks sit at room temperature about 1 hour before cooking.
  2. Preheat oven to 350°. Heat oil in a large ovenproof skillet over medium-high. Season steaks with salt. Add steaks to skillet and arrange lemon halves, cut side down, around. Cook, turning steaks every 2 minutes or so, until steaks are well browned and cut sides of lemon are very dark, 6–8 minutes. Transfer lemon halves to a plate.
  3. Place skillet in oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°, about 4 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and top with some lemon butter. Let steaks rest at least 10 minutes before slicing.
  4. Top steaks with more butter and serve with cooked lemon halves for squeezing over.

Watch the recipe video here:

Your week just got infinitely better due to this Steak with Lemon Butter.RECIPE: http://bonap.it/3swwSno

Posted by Bon Appétit Magazine on Wednesday, July 3, 2019

Pasta

One-Pot Basil Pasta

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One-Pot Basil Pasta
One-Pot Basil Pasta recipe.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • ¼ onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ cup baby plum tomato, halved or regular tomatoes chopped into small bits (100 g)
  • ⅓ cup fresh basil, chopped, plus a few sprigs to decorate (15 g)
  • ⅓ cup fresh parsley, chopped (15 g)
  • 5 oz linguine, or spaghetti (150 g)
  • salt, to taste
  • pepper, to taste
  • 1 pinch crushed chillies
  • 2 tablespoons olive oil
  • 2 ½ cups cold water (600 mL)
  • parmesan cheese, to garnish
Instructions
  1. Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it’s softened enough.
  2. Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
  3. Enjoy!

Watch the recipe video here:

One-Pot Basil Pasta ?FULL RECIPE: https://tasty.co/recipe/one-pot-basil-pasta

Posted by Proper Tasty on Thursday, July 4, 2019

Main dish

Blackberry Icebox Cake

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Blackberry Icebox Cake
This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pints blackberries, divided
  • ½ cup blackberry jam
  • 1 lemon
  • 2 cups chilled heavy cream
  • ¼ cup powdered sugar
  • Pinch of kosher salt
  • 8 oz. vanilla wafers, divided
Instructions
  1. Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
  2. Add ½ cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
  3. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
  4. Beat in ¼ cup powdered sugar and a pinch of salt just to combine.
  5. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
  6. Spoon about ¼ cup berry mixture over wafers. Scoop 1½ cups whipped cream into a small bowl; cover and save in fridge for later. Spread ½ cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed—no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
  7. Bring up plastic overhang to cover and chill at least 24 hours.
  8. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
  9. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
  10. Cut reserved berries in half lengthwise and arrange them on top.
  11. Slice cake into 8 pieces to serve.
  12. Do Ahead: Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Watch the recipe video here:

This is the no-bake dessert you'll be making all summer.Make it: http://bonap.it/EJHnzze

Posted by Bon Appétit Magazine on Thursday, July 4, 2019

Dessert

Chocolate Ganache Peanut Butter Cupcakes

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Chocolate Ganache Peanut Butter Cupcakes
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • ¾ cup baking cocoa
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, room temperature
  • ½ cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
FILLING:
  • ½ cup creamy peanut butter
  • 3 tablespoons unsalted butter, softened
Instructions
  1. cup confectioners' sugar
  2. to 4 tablespoons 2% milk
GANACHE:
  1. cups (12 ounces) semisweet chocolate chips
  2. /2 cup heavy whipping cream
PEANUT BUTTER FROSTING:
  1. cup packed brown sugar
  2. large egg whites
  3. /4 teaspoon salt
  4. /4 teaspoon cream of tartar
  5. teaspoon vanilla extract
  6. cups unsalted butter, softened
  7. /3 cup creamy peanut butter
  8. Chocolate curls, optional

Watch the recipe video here:

This. Is. Divine.> Get the recipe for Chocolate Ganache Peanut Butter Cupcakes: https://trib.al/jIhX4Hj

Posted by Taste of Home on Friday, May 31, 2019

Main dish

BUFFALO RANCH STUFFED CHICKEN

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BUFFALO RANCH STUFFED CHICKEN
I’m a sucker for buffalo chicken and this stuffed buffalo chicken doesn’t disappoint! It has the perfect balance of spicy buffalo sauce cooled down with a little ranch dressing. The cheesy filling is seasoned with ranch too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless skinless chicken breasts, 6 ounces each
  • 4 ounces cream cheese, room temperature
  • ½ cup grated cheddar cheese
  • 1 packet ranch seasoning
  • ½ cup buffalo sauce
  • 1 tablespoon fresh parsley
  • Ranch or blue cheese dressing, for serving
Instructions
  1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
  3. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
  4. Spoon the cream cheese mixture evenly into piece of chicken.
  5. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
  6. Bake for 25 minutes, brushing with additional sauce every ten minutes.
  7. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.

Watch the recipe video here:

Buffalo Ranch Stuffed Chicken…soooo good! Know anyone on KETO? RECIPE: https://thatlowcarblife.com/stuffed-buffalo-chicken/

Posted by Kitchen Fun With My 3 Sons on Sunday, June 2, 2019

Dessert

Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake
This simple, fresh strawberry cake is the perfect springtime dessert. Besides being wonderfully easy to slice and serve for a crowd, sheet cakes (like this pink beauty) are great for entertaining because they require no special cake frosting skills to look impressive.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups (10 oz.) unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1½ teaspoons vanilla extract
  • 3 cups (about 12¾ oz.) all-purpose flour
  • 1 (3-oz.) pkg. strawberry-flavored gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1¼ cups whole buttermilk
  • 1½ cups diced fresh strawberries, divided
  • 2 (12-oz.) containers ready-to-spread vanilla frosting (such as Betty Crocker) 10 Fresh strawberries, halved
Instructions
  1. Preheat oven to 350°F. Line a half-size (18- x 13- x 1-inch) rimmed baking sheet with parchment paper; lightly grease parchment with cooking spray.
  2. Beat butter in a large bowl with an electric mixer on medium speed until creamy. With mixer running, gradually add sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well combined after each addition. Beat in lemon juice and vanilla.
  3. Stir together flour, gelatin, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk alternately to butter mixture in 5 additions, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Stir in 1 cup chopped strawberries. Spread mixture in prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes.
  4. Cool cake completely on baking sheet on a wire rack, about 1 hour. Finely chop remaining ½ cup diced strawberries and stir into vanilla frosting. Spread cooled cake with frosting. Refrigerate at least 1 hour and up to overnight. Garnish each piece with halved strawberries.

Watch the recipe video here:

This simple, fresh strawberry cake is the perfect springtime dessert ? (via Well Done)GET THE RECIPE: https://trib.al/fQQJJCW

Posted by MyRecipes on Wednesday, June 5, 2019