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Main dish

Cheesy Taquitos (Chequitos)

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Cheesy Taquitos (Chequitos)
Cheesy "Taquitos" with Alix!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
GROUND BEEF
  • 1 lb ground beef, 80/20 (455 g)
  • 1 cup white onion, diced (150 g)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
SHREDDED CHICKEN
  • 2 cups shredded chicken, cooked (250 g)
  • 1 cup tomato, crushed or diced (200 g)
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 2 cups shredded parmesan cheese (200 g)
  • 1 cup shredded mexican cheese blend (100 g)
FOR SERVING
  • lime wedge
  • sour cream
  • fresh cilantro, chopped
Instructions
  1. In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
  2. In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
  3. In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
  4. Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
  5. Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
  6. Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
  7. Enjoy!

Watch the recipe video here:

Cheesy "Taquitos" with Alix! Get the recipe: https://tasty.co/recipe/cheesy-taquitos-chequitos

Posted by Tasty on Monday, August 12, 2019

Breakfast

Instant Pot Buffalo Chicken Pinwheels

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Instant Pot Buffalo Chicken Pinwheels
Check out these spicy, creamy, tangy buffalo chicken pinwheels.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb boneless, skinless chicken breast, cut into 4 pieces
  • ¼ cup water
  • ½ cup Buffalo-style hot sauce
  • 5 oz cream cheese, softened
  • 2 tbsp ranch dressing
  • ½ cup shredded cheddar-jack cheese
  • 2 tbsp green onions, thinly sliced
  • 2 cups loosely packed fresh spinach
  • 2-3 large “burrito size” flour tortillas
Instructions
  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  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 15 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot and shred thoroughly (a hand mixer works great for this job).
  6. Return chicken to pot along with softened cream cheese, ranch dressing, shredded cheese and green onions. Stir until well blended, returning to SAUTE mode as needed.
  7. Divide chicken mixture between tortillas, spreading in a thin, even layer and leaving a ½″ gap around the edge.
  8. Divide spinach in a thin layer over the chicken mixture, then roll each tortilla tightly.
  9. Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours.
  10. When ready to serve, unwrap and cut into 1” wide slices.

Watch the recipe video here:

Check out these spicy, creamy, tangy buffalo chicken pinwheels.RECIPE: http://chopsecrets.com/instant-pot-buffalo-chicken-pinwheels/

Posted by Chop Secrets on Monday, August 12, 2019

Burgers

THE BEST GRILLED PORTOBELLO MUSHROOM BURGERS

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THE BEST GRILLED PORTOBELLO MUSHROOM BURGERS
I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 4 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tablespoons olive oil
  • 1 tbsp chopped rosemary
  • 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
  • 4 thick slices red onion
  • 4 oz reduced fat Swiss, sliced thin (Alpine lace)
  • 4 thin slices tomato
  • ½ avocado, sliced thin
  • baby spinach
  • 4 whole wheat low calorie buns, I used Martin
Instructions
  1. In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
  2. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
  3. Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
  4. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
  5. Top the mushrooms with cheese during the last minute of cooking.
  6. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
  7. To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Watch the recipe video here:

EASY VEGGIE BURGER!! I set out to make a great tasting BEST Portobello Mushroom Burger that even carnivores would enjoy!…

Posted by Skinnytaste on Monday, August 12, 2019

Main dish

Pressure Cooker Denver Omelet Frittata

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Pressure Cooker Denver Omelet Frittata
Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the pressure cooker. Here's the perfect brunch dish to serve company after church or another early outing. —Connie Eaton, Pittsburgh, Pennsylvania
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, peeled and sliced
  • 1 small onion, thinly sliced
  • 1 cup water
  • 12 large eggs
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces sliced deli ham, chopped
  • ½ cup chopped green pepper
  • 1 cup shredded cheddar cheese, divided
Instructions
  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1½-qt.). Wipe pressure cooker clean; pour in water.
  2. In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and ½ cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed.
  3. Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.

Watch the recipe video here:

Instant Pot breakfast to the rescue!–> Get the recipe for Pressure Cooker Denver Omelet Frittata: https://trib.al/NjM6Sgy

Posted by Taste of Home on Monday, August 12, 2019

Main dish

Stuffed Bell Peppers

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Stuffed Bell Peppers
Recipe of the Day: The Pioneer Woman - Ree Drummond's Stuffed Bell Peppers?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 bell peppers, any color
  • 4 tablespoons olive oil, plus more for drizzling
  • 8 ounces lean ground beef
  • Kosher salt and freshly ground black pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 medium zucchini, finely diced
  • 4 Roma tomatoes, seeded and finely diced
  • Red pepper flakes, as needed
  • 1 cup cooked long-grain and wild rice
  • 1½ cups grated pepper Jack cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Watch the recipe video here:

Recipe of the Day: The Pioneer Woman – Ree Drummond's Stuffed Bell Peppers?Save the recipe: https://foodtv.com/31l8FkO!

Posted by Food Network on Sunday, August 11, 2019

Dessert

Fluffernutter Bars

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Fluffernutter Bars
Marshmallow and peanut butter come together in these gooey, indulgent bars.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
  • ½ cup milk chocolate Reese's™ minis peanut butter cups (from 8-oz package) (25 mini cups)
  • ½ cup marshmallow creme
Instructions
  1. Heat oven to 350°F.
  2. In medium bowl, mix cookie dough and peanut butter cups until well blended. Reserve 1 cup cookie dough. Press remaining dough evenly in bottom of ungreased 8-inch square pan. Bake 15 minutes.
  3. Drop tablespoonfuls marshmallow cream on bar base. Crumble reserved cookie dough onto marshmallow and bar base.
  4. Bake 14 to 18 minutes or until golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Watch the recipe video here:

3-ingredients is all it takes for gooey indulgent greatness. Fluffernutter Bars recipe:…

Posted by Pillsbury on Sunday, August 11, 2019

Main dish

Cuban-Style Roast Pork

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Cuban-Style Roast Pork
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cloves garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 3 tablespoons olive oil
  • 1½ teaspoons white wine vinegar
  • 1 (4 pound) pork shoulder roast
Instructions
  1. Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  2. Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  3. Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  4. Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  5. Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Watch the recipe video here:

Cuban-Style Roast Pork: https://trib.al/yoGoAw5

Posted by Allrecipes on Sunday, August 11, 2019

Main dish

Instant Pot French Dip Sandwich

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Instant Pot French Dip Sandwich
Better-than-restaurant French dip sandwiches at home!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the pot:
  • 1 tbsp oil
  • 2.5 lbs beef chuck roast, left at room temperature for 15 minutes
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 onion, thinly sliced
  • ½ cup red wine
  • 14 oz beef broth
  • 1 bay leaf
To finish:
  • 1 tbsp kosher salt, or to taste
  • 6 soft rolls
  • 3 tbsp butter, melted
  • ½ tsp garlic salt
  • 6 slices provolone cheese
  • Flat-leaf parsley for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season the beef with salt, pepper and garlic powder.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes.
  5. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
  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 100 minutes.
  9. When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and shred.
  11. Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
  12. Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with 1 tbsp kosher salt, or to taste.
  13. Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
  14. Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
  15. Top with chopped parsley (optional) and serve with au jus for dipping.

Watch the recipe video here:

Better-than-restaurant French dip sandwiches at home!RECIPE: http://chopsecrets.com/instant-pot-french-dip-sandwich/

Posted by Chop Secrets on Sunday, August 11, 2019

Soup

Instant Pot Beer Cheese Soup

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Instant Pot Beer Cheese Soup
A hearty bowl of beer cheese soup topped with…wait for it…POPCORN.
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 5 slices bacon, chopped
  • 3 tbsp butter
  • 1 small onion, finely diced
  • ½ cup diced carrots
  • ½ cup diced celery
  • ⅓ cup flour
  • 3 cups chicken broth
  • ½ tsp black pepper
  • ½ tsp ground mustard
  • ¼ tsp cayenne, or to taste
  • 12 oz beer
  • 16 oz grated sharp cheddar cheese
  • 1½ cups salted popcorn for garnish (cheese popcorn works great or you can use croutons in a pinch)
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is crisp.
  2. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
  3. Add butter, onion, carrots and celery to the bacon drippings and saute until slightly softened, about 4 minutes.
  4. Sprinkle flour over the vegetables and stir to coat.
  5. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add pepper, mustard powder, cayenne and beer to the pot and stir to combine.
  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, perform a controlled release of the remaining pressure, watching out for any starchy spray.
  10. Using an immersion blender (or high capacity blender), puree the vegetable mixture until smooth.
  11. Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
  12. Adjust seasonings. Top with bacon and popcorn and serve immediately.

Watch the recipe video here:

A hearty bowl of beer cheese soup topped with…wait for it…POPCORN.RECIPE: http://chopsecrets.com/instant-pot-beer-cheese-soup/

Posted by Chop Secrets on Sunday, August 11, 2019

Dessert

2-ingredient Chocolate Soufflé

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2-ingredient Chocolate Soufflé
You can make this chocolate soufflé with only 2 ingredients ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup chocolate hazelnut spread (150 g)
  • 2 eggs
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Separate the egg yolks from the egg whites and place into two bowls.
  3. Mix the chocolate hazelnut spread into the bowl with the egg yolks.
  4. In the second bowl, whisk 2 egg whites until stiff peaks form.
  5. Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
  6. Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
  7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

You can make this chocolate soufflé with only 2 ingredients ??FULL RECIPE: https://tasty.co/recipe/2-ingredient-chocolate-souffle

Posted by Proper Tasty on Saturday, August 10, 2019