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Main dish

Citrus Salmon en Papillote

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Citrus Salmon en Papillote
This salmon dish is so simple and easy to make yet so delicious, elegant and impressive.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 orange slices
  • 6 lime slices
  • 6 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed and halved
  • Olive oil-flavored cooking spray
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons lemon juice
Instructions
  1. Preheat oven to 425°. Cut parchment or heavy-duty foil into six 15x10-in. pieces; fold in half. Arrange citrus slices on 1 side of each piece. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
  2. Fold parchment over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place in baking pans.
  3. Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

Watch the recipe video here:

https://www.facebook.com/61511025427/posts/10157272890110428/

Main dish

Japanese Zucchini and Onions

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Japanese Zucchini and Onions
Zucchini and onions are stir fried with sesame seeds and teriyaki and soy sauces.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 2 medium zucchinis, cut into thin strips
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seedsground black pepper
Instructions
  1. Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.

Watch the recipe video here:

Japanese Zucchini and Onions: https://trib.al/iGOA1TE

Posted by Allrecipes on Wednesday, August 21, 2019

Main dish

Instant Pot Cheesy Creamy Ziti

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Instant Pot Cheesy Creamy Ziti
It’s weekend taste on a weeknight schedule!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups chicken (or vegetable) broth
  • 1 cup heavy cream
  • 2 tsp garlic, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 12 oz dried ziti pasta
  • 1½ cups pasta sauce
  • 1 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1½ cups fresh spinach, finely chopped (optional)
Instructions
  1. Layer broth, cream, garlic, salt, pepper and pasta, in that order, in the pot–do not stir. Ensure all pasta is submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  4. When the time is up, let the pressure naturally release for 6 minutes, then quick-release the remaining pressure.
  5. Stir in the pasta sauce.
  6. Add the cheeses, ⅓ cup at a time, stirring after each additional until fully melted and incorporated.
  7. Serve hot garnished with finely chopped spinach (optional).

Watch the recipe video here:

It’s weekend taste on a weeknight schedule!RECIPE: http://chopsecrets.com/instant-pot-cheesy-creamy-ziti/

Posted by Chop Secrets on Wednesday, August 21, 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/Qd8g9Y3

Posted by Allrecipes on Tuesday, August 20, 2019

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 Tuesday, August 20, 2019

Breakfast

Instant Pot Mini Mushroom Quiche

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Instant Pot Mini Mushroom Quiche
Delicate mushrooms are a perfect accompaniment to the bold flavor of the asiago.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 oz asiago cheese, shredded
  • 2 oz mushrooms, finely diced
  • 1 tbsp chives, snipped
  • 3 tbsp spinach leaves, cut into thin ribbons
  • 4 eggs, beaten
  • ¼ cup heavy cream (or half and half)
  • ½ tsp garlic salt
  • ½ tsp kosher salt
  • 1 cup water
  • Additional asiago cheese for garnish (optional)
Instructions
  1. Coat the inside of a silicone mold (we love these: https://amzn.to/2Q2dnyq) with nonstick spray.
  2. Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold. Top with diced mushrooms, chives, and spinach.
  3. Combine the eggs, cream, garlic salt and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than ¾ full.
  4. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the mold on to the trivet. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  7. Carefully remove the mold and turn out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with fingers to flatten the bottom of each quiche.
  8. Garnish with additional asiago cheese if desired. Serve warm.

Watch the recipe video here:

Instant Pot Mini Mushroom QuicheFULL RECIPE: http://chopsecrets.com/instant-pot-mini-mushroom-quiche/

Posted by Chop Secrets on Tuesday, August 20, 2019

Dessert

Neapolitan Swiss Roll

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Neapolitan Swiss Roll
This Neapolitan Swiss roll is so beautiful ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • ¼ cup water (60 mL)
  • ¼ cup oil (60 mL)
  • 1 package vanilla cake mix
  • ¼ cup sour cream (60 g)
  • 1 tablespoon cocoa powder
  • 3 tablespoons strawberry instant gelatin
  • 3 cups vanilla frosting (345 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, whisk the eggs until light yellow and frothy. Add the water, oil, cake mix, sour cream, and stir until combined.
  3. Separate the batter into three bowls. Add the cocoa powder to one of the bowls of batter, and stir until combined. Pour the chocolate batter into a piping bag, cut off the tip off of the piping bag.
  4. Add the strawberry gelatin powder to one of the bowls of batter, and stir until combined. Pour the strawberry batter into a piping bag, cut off the tip off of the piping bag.
  5. Pour the rest of the vanilla batter into a piping bag, cut off the tip off of the piping bag.
  6. Pipe the strawberry onto a parchment paper-lined baking sheet, starting in the upper left corner. Pipe 3 1-inch (2 cm) lines of batter diagonally across the pan, beginning with the strawberry, following with the chocolate, then the vanilla. Continue this pattern until you have filled the entire baking sheet. Tap pan on the counter 3 times to release any air bubbles.
  7. Bake for 7 minutes.
  8. While warm, flip cake carefully onto a large dish towel. While still warm, roll with the towel tightly but carefully. Set aside to cool for at least 30 minutes.
  9. Unroll the cake carefully, and peel away the parchment paper.
  10. Spread the vanilla frosting evenly on the cake.
  11. Gently roll the cake up making sure not to roll too tight or the frosting will come out of the sides of the cake roll.
  12. Enjoy!

Watch the recipe video here:

This Neapolitan Swiss roll is so beautiful ?FULL RECIPE: https://tasty.co/recipe/neapolitan-swiss-roll

Posted by Proper Tasty on Tuesday, August 20, 2019

Dessert

Jam-Topped Mini Cheesecakes

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Jam-Topped Mini Cheesecakes
We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ⅔ cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 3 tablespoons assorted jams, warmed
Instructions
  1. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
  2. Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.
  3. Remove paper liners; top each cheesecake with 1 teaspoon jam.

Watch the recipe video here:

This dessert is delicious AND cute!Get the recipe for Jam-Topped Mini Cheesecakes: https://trib.al/N9DA7pz

Posted by Taste of Home on Tuesday, August 20, 2019

Main dish

BASIL OIL

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BASIL OIL
Making basil oil is so simple, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or with some crusty bread!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup packed fresh basil leaves, stemmed and washed
  • ¼ cup DeLallo extra virgin olive oil
  • 1 tablespoon water
  • 2 cloves garlic
  • ½ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper flakes
Instructions
  1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
  2. Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Watch the recipe video here:

Basil Olive Oil is so good you'll want to drink it!! I put this one EVERYTHING from tomatoes, salmon, veggies, or for…

Posted by Skinnytaste on Tuesday, August 20, 2019

Main dish

MADISON’S FAVORITE SLOW COOKER BEEF TACOS

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MADISON'S FAVORITE SLOW COOKER BEEF TACOS
Taco night happens once a week in my house, this is the best taco recipe made from scratch! We make it with beef or turkey, it's delicious both ways.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds 93% lean ground beef
  • 1 tablespoon cumin
  • 2 teaspoon kosher salt
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 small onion, minced
  • 2 cloves crushed garlic
  • ¼ cup minced red bell pepper
  • ½ cup water
  • 1 cup tomato sauce
  • 1 bay leaf
  • 16 corn taco shells
TOPPINGS:
  • 2 cups shredded romaine lettuce
  • 1 cup shredded cheddar
  • 2 plum tomatoes, diced
Instructions
SLOW COOKER RECIPE:
  1. Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with ½ cup water, bay leaf and tomato sauce. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining teaspoon of cumin.
  2. Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.
INSTANT POT RECIPE:
  1. Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft.
  2. Add ½ cup water, bay leaf and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin.
  3. Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.

Watch the recipe video here:

Do you make taco's on Tuesday? We do!Madison's Favorite Slow Cooker Beef Tacos – EASY, kid-friendly and makes enough…

Posted by Skinnytaste on Tuesday, August 20, 2019