Main dish

Chicken Bacon Ranch Loaded Bloomin’ Onion

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Chicken Bacon Ranch Loaded Bloomin' Onion
A homemade fried blooming onion is loaded with Cheddar cheese, bacon, and chicken in this crowd-pleasing appetizer served with ranch dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 sweet onion (such as Vidalia(®))
  • 1 cup whole milk
  • ½ cup water
  • 2 eggs
  • 2 teaspoons salt, divided
  • 1 ¼ cups all-purpose flour
  • 1 (1 ounce) package ranch dressing mix (such as Hidden Valley ®anch (®))
  • 1 teaspoon cayenne pepper
  • ½ gallon peanut oil
  • salt and ground black pepper to taste
  • 2 cups shredded Cheddar cheese
  • 1 cup cubed cooked chicken
  • 4 slices cooked bacon, diced
  • ½ cup ranch dressing
  • 1 green onion, minced
Instructions
  1. Cut ½ inch off the pointed part of the onion and peel. Place onion on a work surface, cut-side down. Make a downward cut into the onion, starting ½ inch from the root, all the way to the work surface. Repeat 3 more times, making a total of 4 evenly spaced cuts around the onion to create 4 sections
  2. Cut each of the 4 sections of the onion into 3 even slices to reach a total of 16 evenly spaced cuts. Turn the onion over and gently separate the outer pieces, using your fingers.
  3. Whisk milk, water, eggs, and 1 teaspoon salt together in a bowl.
  4. Whisk flour, ranch dressing mix, cayenne pepper, and 1 teaspoon salt together in a separate bowl.
  5. Preheat oven to 450 degrees F (230 degrees C).
  6. Heat peanut oil in a deep fryer or deep, heavy pot to 400 degrees F (200 degrees C).
  7. Dip onion in the egg mixture using a slotted spoon or your hand. Remove and let excess egg drip back into the egg mixture. Place onion in a bowl, cut-side up. Pour all of the flour mixture on top. Shake the bowl and distribute the flour mixture evenly using a spoon or your fingers, making sure the flour mixture reaches inside the onion's "petals".
  8. Lift onion out of bowl by the core, turning over and patting to release excess flour. Fully submerge the onion in egg mixture again; remove and let excess egg mixture drip back into bowl. Place onion back in bowl with flour mixture and spoon to coat onion again with flour mixture.
  9. Turn the onion cut-side down and place in a wire skimmer. Shake gently over the flour bowl and pat to release any excess flour.
  10. Carefully lower onion in the hot oil, cut-side down. Adjust the heat so the oil temperature stays at 350 degrees (175 degrees C). Fry for 3 minutes; carefully turn onion over and cook until golden brown, about 4 minutes more. Remove and drain on paper towels and season with salt.
  11. Place onion on a baking sheet and top with ½ of the Cheddar cheese, chicken, bacon, and remaining ½ of the Cheddar cheese.
  12. Bake in the preheated oven until cheese is melted, 3 to 4 minutes. Drizzle ranch dressing over onion and sprinkle green onion, salt, and pepper over the top.

Watch the recipe video here:

Chicken Bacon Ranch Loaded Bloomin' Onion: https://trib.al/IfDs8tM

Posted by Allrecipes on Thursday, June 6, 2019

Main dish

BAKED PESTO CHICKEN

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BAKED PESTO CHICKEN
This easy Baked Pesto Chicken is a fast chicken dish made with skinless chicken breasts, pesto, tomatoes, mozzarella and Parmesan cheese. You can make this in the oven, or make it outside on the grill!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 16 oz total boneless, skinless chicken breasts
  • kosher salt and fresh pepper to taste
  • 4 teaspoons Skinny Basil Pesto
  • 1 medium tomatoes, sliced thin
  • 6 tbsp 1.5 oz shredded mozzarella cheese
  • 2 teaspoons grated parmesan cheese
Instructions
  1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
  2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
  3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
  4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
  5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center. Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Watch the recipe video here:

Chicken Pesto Bake is layered with all the things that makes me happy that summer is coming! ? 4 Smart Points • 236 calorieshttp://www.skinnytaste.com/skinny-chicken-pesto-bake/

Posted by Skinnytaste on Thursday, June 6, 2019

Main dish

Instant Pot Pho Chicken Noodle Soup

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Instant Pot Pho Chicken Noodle Soup
Flavorful, fragrant pho at home is now a reality!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp canola oil (or other high-heat oil)
  • 2 medium onions, halved
Spice Mixture:
  • 1 tbsp coriander seed
  • 1 tsp green cardamom pods
  • 3 star anise pods
  • 1 cinnamon stick
  • 5 whole cloves
Pot Mixture:
  • 8 cups water, warmed
  • ¼ cup fish sauce
  • 1 tbsp kosher salt
  • 1 inch ginger, peeled and roughly chopped (or 1 tbsp minced ginger)
  • 1 lemongrass stalk, trimmed and cut into 2” pieces (or 1 tbsp lemongrass paste)
  • 4 lbs bone-in, skin-on chicken thighs
  • 2 8 oz packages thin rice noodles
For Garnish:
  • fresh cilantro
  • fresh basil
  • lime wedges
  • mung bean sprouts
  • 2 jalapenos, thinly sliced
  • ¼ onion, thinly sliced
Instructions
  1. Add oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot, put the onion in, cut side down. Cook without moving until the onions begin to char, 4-5 minutes. Remove the onions to a bowl.
  3. Add the Spice Mixture ingredients to the pot. Cook and stir for one minute or until spices are fragrant.
  4. Add warmed water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the remaining Pot Mixture ingredients and the reserved onions and their juices. 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 20 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the meat from the pot to a cutting board. Remove skin and shred meat; discard bones and skin.
  9. Strain the broth and return to the pot. Turn the pot off by selecting CANCEL, then select the SAUTE function.
  10. Bring the broth to a simmer and cook the rice noodles in the broth according to the package directions.
  11. Serve noodles and broth over chicken. Garish as desired.

Watch the recipe video here:

Flavorful, fragrant pho at home is now a reality!RECIPE: http://chopsecrets.com/instant-pot-pho-chicken-noodle-soup/

Posted by Chop Secrets on Thursday, June 6, 2019

Salads

Layered Deviled Egg Pasta Salad

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Layered Deviled Egg Pasta Salad
This layered deviled egg salad has a little taste of everything and looks divine. Use a set of tongs to serve.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
Deviled Eggs:
  • 6 eggs
  • 2½ tablespoons mayonnaise
  • 2 teaspoons prepared yellow mustardsalt and ground black pepper to taste
  • 2 sprigs fresh dill
  • Pasta Salad:
  • 3 cups farfalle (bow-tie) pasta
  • 2 tablespoons mayonnaise
  • 1 pound cherry tomatoes, halved
  • 2 cups chopped celery
  • 2 cups diced cooked ham
  • 4 cups chopped lettuce
  • 4 spring onions, thinly sliced
Instructions
  1. Place eggs in a large saucepan and cover with cold water. Bring water to a boil. Remove saucepan from heat; let eggs stand in hot water for 10 minutes. Immerse eggs in a bowl of ice water and let cool, 1 to 2 minutes.
  2. Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut-side up on a plate.
  3. Mash egg yolks into a crumbly paste with a fork. Mix in 2½ tablespoons mayonnaise and mustard with the fork. Season with salt and pepper. Spoon egg yolk mixture into a small piping bag; pipe into the egg whites. Garnish with fresh dill.
  4. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes.
  5. Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
  6. Spoon pasta into the bottom of a large glass trifle bowl. Layer tomatoes, celery, ham, and lettuce on top. Arrange deviled eggs on top before serving. Garnish with spring onions.

Watch the recipe video here:

Layered Deviled Egg Pasta Salad: https://trib.al/cB9qf2r

Posted by Allrecipes on Monday, July 1, 2019

Dessert

Reese’s Pieces Espresso Poke Cake Is The Perfect Pick-Me-Up

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Reese's Pieces Espresso Poke Cake Is The Perfect Pick-Me-Up
I couldn't wait any longer for Reese's to make a coffee flavor for one of their delicious treats! So I sprang into action with one of the easiest desserts ever......Poke cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box chocolate fudge cake mix, plus ingredients required on the box
  • 3 tablespoons instant espresso powder, divided
  • 2 cups milk
  • 1 cup creamy peanut butter
  • 1 box chocolate fudge instant pudding
  • 2 cups chocolate chips
  • ¾ cup heavy cream
  • 8 ounces Cool Whip
  • 12 Reese's peanut butter cups, quartered
  • Additional instant espresso powder, to garnish
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9x13 baking pan with nonstick spray.
  2. Prepare the cake mix according to box directions, stirring in 2 tablespoons instant espresso powder until well-combined.
  3. Pour batter into prepared baking dish and bake 25-30 minutes, or until a toothpick inserted comes out with a few crumbs.
  4. Remove the cake from the oven, and using the handle of a wooden spoon, poke holes all over the top.
  5. Working quickly, in a medium mixing bowl, whisk together the milk, peanut butter, and instant pudding until just-combined. Pour pudding mixture evenly over the cake, smoothing it into all the holes. Chill the cake for 4 hours.
  6. Microwave 2 cups chocolate chips, heavy cream, and 1 tablespoon of instant espresso powder on 30-second intervals, stirring in between, until smooth and well-combined, about 1 minute total. Pour chocolate mixture evenly over the cake, then chill once more until set.
  7. Top with Cool Whip, Mini Reese's Pieces and lightly dust with instant espresso powder.

Watch the recipe video here:

Reese's Coffee Poke Cake is everything you need in one dessertRecipe: http://sha.red/zDZjv

Posted by Shared Food on Saturday, May 4, 2019

Soup

Instant Pot Keto Clam Chowder

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Instant Pot Keto Clam Chowder
This keto-approved chowder is rich and indulgent. The broth is creamy, yet light, and has a slight brininess.
Author:
Cuisine: Italian
Recipe type: Soup
Ingredients
  • 3 bacon slices, chopped
  • 1 medium-size white onion, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 head cauliflower, cut in 1-1½- in. pieces
  • 1½ cup water
  • 1 cup clam juice
  • 1½ cups heavy cream
  • 16 ounces canned clams, including juice
  • ¼ cup finely chopped fresh flat-leaf parsley
Instructions
  1. Set instant pot to the “sauté” setting, and add bacon. Cook, stirring often, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain; leave drippings in pot.
  2. Add onion, celery, garlic, and butter to bacon drippings; cook, stirring often, until onions are translucent, about 5 minutes. Stir in thyme, salt, and pepper; cook, stirring until fragrant, 2 minutes.
  3. Add cauliflower, water, and clam juice to instant pot, and cover. Turn steam valve to the “sealing” position, and press cancel. Set instant pot to high pressure for 5 minutes; seal. After pressure cooking has ended, press cancel, and carefully release the pressure.
  4. Add heavy cream, and blend with an immersion blender until partially blended but still chunky. Stir in clams. Press “sauté” on instant pot, and bring mixture to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Turn off heat, and stir in parsley. Sprinkle each serving with bacon.

Watch the recipe video here:

Creamy, rich, indulgent—and still #Keto-approved. GET THE RECIPE: https://trib.al/KFMPAEP (via Well Done)

Posted by MyRecipes on Thursday, May 30, 2019

Dessert

Cookie Monster Brownies Are So Cute and Ready for Your Next Themed Party

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Cookie Monster Brownies Are So Cute and Ready for Your Next Themed Party
Cookie Monster is all the rage this year, and these Cookie Monster Brownies are the perfect addition for a themed party, Halloween, or really, any old day when you're craving a novelty treat to take care of that sweet tooth.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the brownies:
  • 16 Oreo cookies
  • 1 box brownie mix + ingredients required on the box
  • 8 ounces refrigerated chocolate chip cookie dough
For the frosting:
  • ½ cup salted butter
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 2 cups powdered sugar
  • 6 Oreo cookies, crushed
  • Blue food coloring
For the chocolate layer:
  • ½ cup semisweet chocolate chips
  • ¼ cup heavy cream
  • 1 tablespoon light corn syrup
  • Mini chocolate chip cookies, for garnish
  • Mini Oreo cookies, for garnish
  • Candy eyeballs
Instructions
  1. Preheat oven to 350 degrees. Prepare an 8x8 baking dish with parchment paper and nonstick spray.
  2. To make the brownie layer, spread Oreo cookies in a single layer in the bottom of the prepared baking dish.
  3. Prepare brownie mix according to box instructions in a large mixing bowl, then pour the batter evenly over the Oreo cookies.
  4. Break the cookie dough off into pieces and press randomly into the brownie mix.
  5. Bake about 30 minutes, or until a toothpick inserted comes out with chocolatey crumbs. Cool completely on a wire rack.
  6. For the frosting, beat together the butter, cream, and vanilla extract until smooth. Add the powdered sugar in slowly, then beat another couple of minutes until well-combined. Fold in the crushed Oreos, then add the blue food coloring until frosting reaches your desired shade of blue. Spread the frosting evenly on top of the cooled brownie layer.
  7. To make the chocolate layer, microwave together the chocolate chips and heavy cream on 20-second intervals, stirring in between, until smooth.
  8. Add in the light corn syrup and allow to cool and thicken.
  9. Drizzle the chocolate sauce over the frosting layer, then press mini chocolate chip and Oreo cookies, then place 2 candy eyeballs in random spots on top.
  10. Slice into bars and serve. Enjoy!

Main dish

Instant Pot Blackberry Cobbler

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Instant Pot Blackberry Cobbler
This tasty, easy recipe uses only five ingredients.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 oz fresh blackberries, patted dry
  • 7 oz yellow cake mix (about half the package)
  • ¼ cup butter, softened and cut into pieces
  • 1 tsp lemon zest
  • Dash nutmeg
  • 1 cup water
Instructions
  1. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray. Place blackberries in the dish.
  2. In a medium bowl, combine cake mix, butter, lemon zest, and nutmeg. Use a pastry knife to cut the butter into the other ingredients until it resembles coarse crumbs.
  3. Spread the crumb mixture over the blackberries in an even layer. Cover the dish loosely with foil – do not seal.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the baking dish on to the steam rack.
  5. 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 10 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the dish and set it under the broiler, uncovered, until golden, 3-5 minutes.
  9. Serve warm with whipped cream or vanilla ice cream.

Watch the recipe video here:

This tasty, easy recipe uses only five ingredients.RECIPE: http://chopsecrets.com/instant-pot-blackberry-cobbler/

Posted by Chop Secrets on Thursday, May 30, 2019

Main dish

Grilled Garlic Knots

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Grilled Garlic Knots
You can’t beat a garlic and butter roll, especially one that has been grilled. The cheese and parsley give them a nice Fazoli’s feel, while the charred bread adds extra flavor. Plus, they’re a cinch to grill. Prepared pizza dough can easily be found in the deli section of major grocery stores, but you can even buy it directly from a pizza shop if you ask.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound fresh prepared pizza dough
  • Cooking spray
  • ¾ cup (6 oz.) salted butter
  • 1 tablespoon finely chopped garlic (about 3 garlic cloves)
  • 2 teaspoons chopped fresh thyme
  • 1 ounce Pecorino Romano cheese, grated (about ¼ cup)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
  1. Place dough on a lightly floured surface, and divide into 16 (1-ounce) pieces. Roll each piece into an 8-inch rope, and twist into a knot. Place rolls on a baking sheet lightly dusted with flour. Lightly coat rolls with cooking spray, and cover lightly with plastic wrap. Let rest in a warm area until puffed, about 1 hour.
  2. Preheat a gas grill to medium (350°F to 400°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Combine butter, garlic, and thyme in a small saucepan. Place saucepan over lit side of grill; cook, stirring occasionally, until butter melts, about 6 minutes. Move pan to unlit side of grill, and cover to keep warm.
  3. Remove plastic wrap from rolls, and gently brush with melted butter mixture. Add rolls very gently to lit side of grill. Grill, covered, until lightly browned and cooked through, about 12 minutes, turning occasionally. If rolls start to get too dark, move to unlit side of grill. Place rolls on a platter, and drizzle with remaining butter mixture. Sprinkle with cheese and parsley.

Watch the recipe video here:

What's than a warm, buttery garlic knot? A GRILLED one. GET THE RECIPE: https://trib.al/BuyEiue (via Well Done)

Posted by MyRecipes on Thursday, May 30, 2019

Dessert

Instant Pot Blackberry Cobbler

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Instant Pot Blackberry Cobbler
This tasty, easy recipe uses only five ingredients.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 oz fresh blackberries, patted dry
  • 7 oz yellow cake mix (about half the package)
  • ¼ cup butter, softened and cut into pieces
  • 1 tsp lemon zest
  • Dash nutmeg
  • 1 cup water
Instructions
  1. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray. Place blackberries in the dish.
  2. In a medium bowl, combine cake mix, butter, lemon zest, and nutmeg. Use a pastry knife to cut the butter into the other ingredients until it resembles coarse crumbs.
  3. Spread the crumb mixture over the blackberries in an even layer. Cover the dish loosely with foil – do not seal.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the baking dish on to the steam rack.
  5. 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 10 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the dish and set it under the broiler, uncovered, until golden, 3-5 minutes.
  9. Serve warm with whipped cream or vanilla ice cream.

Watch the recipe video here:

This tasty, easy recipe uses only five ingredients.RECIPE: http://chopsecrets.com/instant-pot-blackberry-cobbler/

Posted by Chop Secrets on Saturday, August 24, 2019