Main dish

MEXICAN CAULIFLOWER “RICE”

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MEXICAN CAULIFLOWER “RICE”
This Mexican inspired Cauliflower Rice uses finely riced cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.
Author:
Cuisine: Indian
Recipe type: Main dish
Ingredients
  • 4 cups cauliflower crumbles, the sell this in stop and shop now
  • 1 teaspoon olive oil
  • ½ medium onion, finely diced
  • 2 medium plum tomatoes, small dice
  • 1 jalapeno, seeds and membrane removed, minced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • chopped cilantro
Instructions
  1. Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
  2. Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Watch the recipe video here:

Mexican Cauiflower "Rice" is my favorite low-carb alternative to rice. Perfect as a side with tacos, enchiladas, avocado…

Posted by Skinnytaste on Tuesday, June 4, 2019

Main dish

Fried Green Tomatoes

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Fried Green Tomatoes
Fried Green Tomatoes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Fried Green Tomatoes:
  • 2 quarts vegetable oil, for frying
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt, plus more for sprinkling
  • ½ teaspoon freshly cracked black pepper
  • ½ cup buttermilk
  • 4 large eggs
  • 2 cups yellow cornmeal
  • 1 cup panko breadcrumbs
  • 4 green tomatoes (about 1 pound), sliced ¼ inch thick
  • Dipping Sauce:
  • 1 cup mayonnaise
  • ¼ cup hot vinegar peppers, drained and finely chopped, plus 2 tablespoons hot vinegar pepper juice
  • 2 teaspoons sweet paprika
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
Instructions
Special equipment: a deep-frying thermometer
  1. For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
  2. Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
  3. Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
  4. Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
  5. For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.

Watch the recipe video here:

Recipe of the Day: Trisha Yearwood's Fried Green Tomatoes ?Save this recipe: https://foodtv.com/2QDfIBi!

Posted by Food Network on Tuesday, June 4, 2019

Main dish

Instant Pot Best Salisbury Steak

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Instant Pot Best Salisbury Steak
It’s the perfect weeknight recipe idea to serve to your family.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Steak Mixture:
  • 1½ lbs ground beef, preferably 93% lean
  • ⅓ cup panko breadcrumbs
  • 3 tbsp milk
  • 1 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 beef bouillon cube, crushed (or 1 tsp salt, ½ tsp pepper)
  • ½ tsp smoked paprika
Sauce Mixture:
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp dijon
  • 2 tbsp fresh parsley, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • ½ tsp dried thyme
  • 1 tbsp butter
  • 1 medium yellow onion, thinly sliced
  • 8 oz crimini (baby bella) mushrooms, sliced
  • 2 tbsp water
  • 2 tbsp cornstarch
  • Salt and pepper to taste
  • Additional chopped parsley for garnish
Instructions
  1. In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into 6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor.
  2. Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
  3. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  4. When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  5. Add onions and mushrooms to the pot and saute until onions begin to soften, 3-4 minutes.
  6. Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  7. Layer the steaks back into to the pot on top of the vegetables.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  10. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  11. Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
  12. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
  13. Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.

Watch the recipe video here:

It’s the perfect weeknight recipe idea to serve to your family.RECIPE: http://chopsecrets.com/instant-pot-best-salisbury-steak/

Posted by Chop Secrets on Tuesday, June 4, 2019

Main dish

Basic Bulgogi

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Basic Bulgogi
For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ pear, grated
  • 1 garlic clove, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon light brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
  • 2 tablespoons vegetable oil, divided
  • Kosher salt
  • Sliced scallions (for serving)
Instructions
  1. Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
  2. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.
  3. Serve topped with scallions.

Watch the recipe video here:

We’re here for the hot-sweet-salty marinade in this weeknight quick-seared bulgogi recipe.GET THE RECIPE: http://bonap.it/AwCfNNZ

Posted by Bon Appétit Magazine on Tuesday, June 4, 2019

Main dish

Instant Pot Zesty Lemon Chicken

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Instant Pot Zesty Lemon Chicken
This easy lemon chicken recipe is your ticket to an easy weeknight dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1½ lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1+2 tbsp butter, divided
  • ½ small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp dried rosemary, lightly crushed
  • ¼ cup lemon juice
  • Zest of one lemon
  • 3 tbsp chopped fresh parsley
  • Lemon slices, for garnish
Instructions
  1. Mix paprika, salt and pepper in a small bowl. Coat tops (smooth side) of chicken thighs in seasoning mixture.
  2. Add olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion and remaining 2 tbsp butter to the pot and saute until soft, 3-4 minutes. Add garlic and crushed rosemary and cook for 1-2 minutes more.
  5. Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the chicken back into to the pot in one even layer, seasoned side up.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Serve chicken topped with fresh parsley and lemon slices.

Watch the recipe video here:

This easy lemon chicken recipe is your ticket to an easy weeknight dinner!RECIPE: http://chopsecrets.com/instant-pot-zesty-lemon-chicken/

Posted by Chop Secrets on Tuesday, June 4, 2019

Main dish

GRILLED HAWAIIAN TERIYAKI BURGER

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GRILLED HAWAIIAN TERIYAKI BURGER
This easy Hawaiian teriyaki burger is made with lean ground beef, carrots, scallions and topped with grilled pineapple and a homemade pineapple teriyaki sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lbs 93% ground beef
  • ½ cup grated carrots
  • ½ cup chopped scallions
  • 1 tsp fresh grated ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp sriracha sauce, or more if you like it spicy
  • 8 slices fresh pineapple
  • 8 whole wheat 100 calorie buns, I used Martin's
  • 8 lettuce leaves
For the pineapple teriyaki sauce:
  • ½ tbsp cornstarch
  • ¼ cup cold water
  • ¼ cup low sodium soy sauce
  • ½ cup pineapple juice
  • 3 tbsp brown sugar
  • ½ teaspoon fresh grated ginger, very fine
  • 1 small garlic clove, minced
Instructions
For the burgers:
  1. Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce.
  2. Form into 8 equal sized patties, try not to overwork the meat so it doesn't get tough.
For the teriyaki sauce:
  1. Combine the cornstarch in cold water and dissolve. Set aside.
  2. Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
  3. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.
  4. Heat the grill. When hot clean the grates and spray with oil.
  5. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking.
  6. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.
  7. To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Watch the recipe video here:

These Hawaiian Teriyaki Burgers are mouthwatering!!7 Freestyle Points • 330 CaloriesPRINT: https://www.skinnytaste.com/grilled-hawaiian-teriyaki-burger/

Posted by Skinnytaste on Sunday, June 30, 2019

Main dish

Instant Pot Chicken Marsala

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Instant Pot Chicken Marsala
Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dredge Mix:
  • ⅓ cup flour
  • 1½ tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 lbs thin-sliced chicken breast
  • 1+1 tbsp olive oil
  • 1+1 tbsp butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • ½ cup marsala wine
  • ½ cup chicken broth
  • 2 tbsp cornstarch
  • ⅓ cup cream
  • ¼ cup chopped parsley, for garnish (optional)
Instructions
  1. In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  2. Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  3. When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  4. Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  5. Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  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 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  10. In a small bowl, mix ¼ cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  11. Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  12. Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

Watch the recipe video here:

Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.RECIPE: http://chopsecrets.com/instant-pot-chicken-marsala/

Posted by Chop Secrets on Sunday, June 30, 2019

Dessert

Potluck Banana Cake

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Potluck Banana Cake
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 cup sour cream
COFFEE FROSTING:
  • ⅓ cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 teaspoons instant coffee granules
  • 2 to 3 tablespoons whole milk
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
  2. Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  3. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.

Watch the recipe video here:

Coffee-flavored frosting makes the perfect topping for this moist banana cake.Get the Potluck Banana Cake recipe here–> https://trib.al/rgJzpN5

Posted by Taste of Home on Sunday, June 30, 2019

Dessert

Soft-Baked Chocolate Chip-Cream Cheese Cookie Bars

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Soft-Baked Chocolate Chip-Cream Cheese Cookie Bars
Everyone’s all-time favorite cookie reimagined as a chewy-soft cookie bar!
Author:
Cuisine: Italian
Recipe type: Dessert
Ingredients
  • 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
  • ½ cup butter, softened
  • 4 oz (half 8-oz package) cream cheese, softened
  • 1 egg
Instructions
  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  2. In large bowl, stir all ingredients until soft dough forms. Spread dough evenly in pan.
  3. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.

Watch the recipe video here:

Everyone’s all-time favorite cookie reimagined as a chewy-soft cookie bar!Get the recipe:…

Posted by Betty Crocker on Sunday, June 30, 2019

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 Sunday, June 30, 2019