Main dish

Instant Pot Low Carb Herb and Garlic Chicken

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Instant Pot Low Carb Herb and Garlic Chicken
You can’t go wrong with this creamy-good chicken!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade Mixture:
  • 2 tbsp olive oil
  • 1 tbsp prepared dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 2 tsp herbes de provence
  • 1 tsp pepper
  • ½ tsp salt
  • 1 lb chicken thighs, boneless skinless
  • 2 tbsp butter
  • 8 cloves garlic, chopped
  • ¼ cup water
  • ¼ cup cream
  • 2 tbsp cornstarch
Instructions
  1. In a medium bowl, whisk together the marinade ingredients. Add the chicken and allow it to marinate for 30 minutes.
  2. Add butter to the Instant Pot. Using the display panel select the SAUTE function. When the butter is melted, add garlic to the pot and saute 2-3 minutes.
  3. Drain the chicken, but reserve the marinade. Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
  4. Add reserved marinade and ¼ cup water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken back into to the pot, turning once to coat.
  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 5 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. In a small bowl, mix together cream and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed.
  10. Serve chicken topped with sauce.

Watch the recipe video here:

You can’t go wrong with this creamy-good chicken!RECIPE: http://chopsecrets.com/instant-pot-low-carb-herb-and-garlic-chicken/

Posted by Chop Secrets on Saturday, April 27, 2019

Dessert

Two-Ingredient Soda Pop Cupcakes

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Two-Ingredient Soda Pop Cupcakes
It doesn't get any easier than two-ingredient cupcakes! For best results, use a fruit-flavored carbonated beverage, such as orange, grape, strawberry or lemon-lime.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • 1 can (12 oz) carbonated beverage of choice
Instructions
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
  3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.

Watch the recipe video here:

It doesn't get any easier than two-ingredient cupcakes! Two-Ingredient Soda Pop Cupcakes recipe:…

Posted by Betty Crocker on Sunday, June 2, 2019

Breakfast

Crispy Buffalo Chicken Wontons

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Crispy Buffalo Chicken Wontons
An American spin on the classic Chinese wonton.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • vegetable oil for frying
  • 1 cup shredded cooked chicken
  • ¼ cup shredded Cheddar cheese
  • 2 tablespoons ranch dressing
  • 1 tablespoon butter, melted
  • 1 ½ teaspoons hot pepper sauce, or more to taste
  • 20 wonton wrappers
Instructions
  1. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
  3. Fry in preheated oil until golden brown, 2 to 3 minutes.

Watch the recipe video here:

Crispy Buffalo Chicken Wontons: https://trib.al/bhKdDIn

Posted by Allrecipes on Sunday, June 2, 2019

Dessert

Salvadoran Pupusas As Made By Curly And His Abuelita

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Salvadoran Pupusas As Made By Curly And His Abuelita
Salvadoran Pupusas As Made By Curly And His Abuelita
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CURTIDO
  • ½ head green cabbage, cored and shredded
  • 1 small white onion, sliced
  • 2 medium carrots, grated
  • 4 cups boiling water (960 mL)
  • 1 cup distilled white vinegar (240 mL)
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
CHICHARRÓN
  • 1 teaspoon vegetable oil
  • 1 lb boneless pork shoulder (455 g), cut into 1-inch (2-cm) cubes
  • 1 teaspoon salt
  • 1 medium tomato, diced
  • ½ green bell pepper, diced
  • 1 small white onion, diced
PUPUSA DOUGH
  • 4 cups masa harina (450 g)
  • 2 teaspoons salt
  • 3 cups cold water (720 mL)
FILLING
  • 1 cup grated mozzarella cheese (100 g)
  • 1 cup refried bean (240 g), cooked
  • 1 tablespoon vegetable oil, for frying
Instructions
  1. Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
  2. In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
  3. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
  4. Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
  5. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
  6. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
  7. Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  8. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
  9. Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  10. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
  11. Serve the pupusas with curtido.
  12. Enjoy!

Watch the recipe video here:

Salvadoran Pupusas as Made by Curly and His Abuelita ❤️Get the recipe: https://tasty.co/recipe/salvadoran-pupusas-as-made-by-curly-and-his-abuelita

Posted by Tasty on Monday, June 3, 2019

Pie

Grandma’s Iron Skillet Apple Pie

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Grandma's Iron Skillet Apple Pie
This three-layer apple pie is a Southern favorite!
Author:
Cuisine: American
Recipe type: Pie
Ingredients
  • ½ cup butter
  • 1 cup brown sugar
  • 5 Granny Smith apples -- peeled, cored, quartered, and thinly sliced
  • 3 (9 inch) refrigerated prerolled pie crusts
  • 1 cup white sugar, divided
  • 2 teaspoons ground cinnamon, divided
  • ¼ cup white sugar
  • 1 tablespoon butter, cut into small chunks
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place ½ cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
  3. Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with ½ cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with ½ cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with ¼ cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
  4. Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

Watch the recipe video here:

Grandma's Iron Skillet Apple Pie: https://trib.al/Pp7ZAG7

Posted by Allrecipes on Monday, June 3, 2019

Main dish

Cheesy Baked Asparagus

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Cheesy Baked Asparagus
Baked asparagus topped off with melty cheese and crispy bacon!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 6 slices bacon, fried and diced
  • 1 clove garlic, minced
  • 1 cup shredded Gruyere cheese
  • ¼ teaspoon red pepper flakes
Instructions
  1. eheat oven to 400 degrees.
  2. Toss the asparagus with oil and salt.
  3. Place half of the asparagus in an 8x8 baking dish. Top with half of the cheese, bacon, and garlic. Repeat the layers.
  4. Bake for 25 minutes or until asparagus is as tender as you'd like.
  5. Sprinkle with red pepper flakes just before serving.

Watch the recipe video here:

Know anyone on KETO? Cheesy Baked Asparagus with Bacon!!RECIPE: https://thatlowcarblife.com/cheesy-baked-asparagus/

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

Main dish

Jammy Eggs with Paprika Aioli

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Jammy Eggs with Paprika Aioli
Like deviled eggs—but faster, easier, more delicious, and fancier-sounding. This recipe calls for peperoncini, but most pickle-y things (cornichons, olives, that jar of dilly beans you've had for years) will work just as well.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 large eggs, room temperature
  • 2 jarred peperoncini in brine
  • 4 sprigs parsley
  • ¼ cup mayonnaise
  • ½ tsp. smoked or hot paprika
  • Kosher salt
Instructions
  1. Bring a small saucepan of water to a boil.
  2. Using a spider or slotted spoon, carefully lower 4 eggs into boiling water. Set timer for 8 minutes. Fill a large bowl with ice water.
  3. While eggs are boiling, do the rest of your prep: Drain 2 peperoncini. Remove stems and finely chop. Transfer to a small bowl.
  4. Pick off leaves from 4 parsley sprigs and finely chop (discard stems). Add to bowl with peperoncini.
  5. Mix ¼ cup mayonnaise and ½ tsp. paprika in another small bowl.
  6. When timer goes off, remove eggs from boiling water with spider or slotted spoon and transfer to ice bath. Let cool 5 minutes.
  7. Peel eggs, slice in half lengthwise, then sprinkle yolks with salt. Transfer eggs to a plate.
  8. Top each egg with paprika mayo and peperoncini salsa.

Watch the recipe video here:

Like deviled eggs—but faster, easier, more delicious, and fancier-sounding.Make them: http://bonap.it/3y4JAAq

Posted by Bon Appétit Magazine on Tuesday, March 19, 2019

Main dish

CHEESY GARLIC ROASTED ASPARAGUS

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CHEESY GARLIC ROASTED ASPARAGUS
Cheesy Garlic Roasted Asparagus with mozzarella cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non-asparagus fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound (500 g) asparagus spears, woody ends removed
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic (or 4 cloves garlic, minced)
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1¼ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
  2. Arrange asparagus on baking sheet. Set aside.
  3. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
  4. Bake for 10-15 minutes until vibrant and just beginning to get tender.
  5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
  6. Adjust salt and pepper, if needed. Serve immediately.

Watch the recipe video here:

Cheesy Garlic Roasted Asparagus with Mozzarella Cheese. Low Carb, KETO.RECIPE: https://cafedelites.com/cheesy-garlic-roasted-asparagus/

Posted by Kitchen Fun With My 3 Sons on Tuesday, March 19, 2019

Main dish

Cold Miso-Sesame Noodles

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Cold Miso-Sesame Noodles
This recipe for cold miso-sesame noodles yields about 10 cups, which is...generous for four people. Fortunately, cold noodles like these make a killer next-day lunch, no reheating necessary. (Then again, if you eat noodles like we do, leftovers aren't really an issue.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 Fresno chile
  • 4 Persian cucumbers
  • 4 scallions
  • 3 limes
  • ½ cup mild miso
  • 4 tsp. toasted sesame oil
  • 4 tsp. light brown sugar
  • 1 large garlic clove
  • ⅓ cup grapeseed or other neutral oil
  • 1 lb. spaghetti or thin wheat noodles
  • Toasted sesame seeds (for serving)
Instructions
  1. Fill a large pot two-thirds full with water. Bring to a boil over high heat. When water starts to steam, toss in a small handful of salt.
  2. While you wait for the water, do some of your prep: Cut 1 chile in half lengthwise. Using your hands, pull out and remove stem and white ribs; discard. Tap out and discard any seeds, then finely chop chile. (Make sure to wash your hands with plenty of soap and hot water after handling chiles, or at least don’t rub your eyes!)
  3. Cut 4 cucumbers in half lengthwise, then slice crosswise into ¼"-thick half-moons.
  4. Thinly slice 4 scallions.
  5. Cut 2 limes in half. Using a citrus reamer (or fork if you don’t have a reamer), juice limes into a small liquid measuring cup until you have ¼ cup; discard seeds. Cut remaining 1 lime into wedges; set aside for serving.
  6. Whisk ½ cup miso, 4 tsp. sesame oil, 4 tsp. brown sugar, and ¼ cup lime juice in a large bowl until smooth.
  7. Finely grate 1 garlic clove into bowl and whisk to combine.
  8. Whisking constantly, slowly stream in ⅓ cup grapeseed oil until dressing is smooth and thick. Whisk in water 1 Tbsp. at a time until dressing is the consistency of heavy cream (it’ll likely take about 2 Tbsp.).
  9. When water is boiling vigorously, add 1 lb. pasta to pot and stir with tongs to prevent sticking. Cook according to package instructions.
  10. Drain noodles in a colander and rinse with cold water to stop cooking and remove any starch. Drain thoroughly, shaking off excess water, then add to bowl with sauce.
  11. Toss noodles to coat in sauce, then add chile, cucumbers, and scallions. Season with more salt to taste and toss again to distribute.
  12. Divide noodles among plates. Top with toasted sesame seeds and serve with reserved lime wedges alongside.
  13. Do Ahead: Noodles can be made several hours ahead. They tend to soak up a lot of the sauce as they sit, so if you want to make the day before, hold back half of sauce, cover, and chill. Toss with reserved sauce before serving.

Watch the recipe video here:

The ultimate dinner-to-desk lunch dish.Make 'em: http://bonap.it/9IJzmxm

Posted by Bon Appétit Magazine on Friday, April 26, 2019

Main dish

You’ll Love This Low-Carb Cheesy Tex Mex Cauli-Rice for a Deliciously Satisfying One Pan Meal!

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You'll Love This Low-Carb Cheesy Tex Mex Cauli-Rice for a Deliciously Satisfying One Pan Meal!
Whether you're cutting carbs in your diet, or are just looking for the next delicious thing to eat, this recipe is for you! This Cheesy Tex Mex Cauli-Rice leaves your taste buds happy and your stomach satisfied, without feeling heavy or over-stuffed! Cauliflower is the latest food hero, as it's low-carb and the perfect substitute for rice and bread. This cheesy dish makes a great one pan dinner that'll leave you with very little mess and maximum flavor!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups cauliflower rice
  • 1 tablespoon tomato paste
  • 2 cups shredded rotisserie chicken
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, defrosted
  • 1 cup chopped cherry tomatoes
  • 2 jalapeños, thinly sliced
  • ¼ cup. freshly chopped cilantro
  • 1 cup shredded Cheddar
  • 1 cup shredded Monterey Jack
  • Lime wedges, for serving
Instructions
  1. In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.
  2. Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.
  3. Add tomato paste and stir until evenly combined and the cauli-rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.
  4. Top cauli-rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.
  5. Serve immediately with lime wedges.

Watch the recipe video here:

This is a seriously satisfying one pan meal!Recipe: http://sha.red/1ht6T

Posted by Shared Food on Friday, April 26, 2019