Soup

INSTANT POT TURKEY MEATBALL AND DITALINI SOUP

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INSTANT POT TURKEY MEATBALL AND DITALINI SOUP
This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it's totally optional!
Author:
Cuisine: Italian
Recipe type: Soup
Ingredients
For the meatballs:
  • 1 pound 93% lean ground turkey
  • ⅓ cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
  • 3 tbsp grated Pecorino Romano cheese
  • 1 large egg, beaten
  • 1 clove crushed garlic
  • 1 tbsp fresh minced parsley
  • ½ teaspoon kosher salt
Soup:
  • cooking spray
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 3 cloves minced garlic
  • 1 can, 28 ounces diced San Marzano tomatoes, I used Tuttorosso
  • 4 cups reduced sodium chicken broth
  • 4 to rn basil leaves, plus optional more for garnish
  • 2 bay leaves
  • 5 ounces ditalini pasta, 1 cup* (wheat or gluten-free)
  • 1 cup zucchini, diced small
  • Parmesan rind, optional
  • Grated parmesan cheese, optional for serving
Instructions
  1. For the meatballs:
  2. pound 93% lean ground turkey
  3. /3 cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
  4. tbsp grated Pecorino Romano cheese
  5. large egg, beaten
  6. clove crushed garlic
  7. tbsp fresh minced parsley
  8. /2 teaspoon kosher salt
  9. Soup:
  10. cooking spray
  11. teaspoon olive oil
  12. /2 cup chopped onion
  13. /2 cup chopped celery
  14. /2 cup chopped carrot
  15. cloves minced garlic
  16. can, 28 ounces diced San Marzano tomatoes, I used Tuttorosso
  17. cups reduced sodium chicken broth
  18. to rn basil leaves, plus optional more for garnish
  19. bay leaves
  20. ounces ditalini pasta, 1 cup* (wheat or gluten-free)
  21. cup zucchini, diced small
  22. Parmesan rind, optional
  23. Grated parmesan cheese, optional for serving

Watch the recipe video here:

Turkey Meatball and Ditalini Soup (Instant Pot or Stove) is pure comfort in a bowl! Mini turkey meatballs combined with…

Posted by Skinnytaste on Monday, April 29, 2019

Main dish

Egg Roll Casserole

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Egg Roll Casserole
If you can’t get enough egg rolls, this is the dinner for you! We’ve packed all of the goodness of the takeout classic—pork, ginger, cabbage, snow peas and teriyaki sauce—into easy-to-make casserole form, topped with the added crunch of Chow Mein noodles.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground pork
  • 1 tablespoon chopped fresh gingerroot
  • 1 tablespoon chopped fresh garlic (about 2 large cloves)
  • 1 bag (10 oz) coleslaw mix
  • 1 cup fresh snow pea pods, cut in ½-inch pieces
  • ½ cup shredded carrot
  • ½ cup chopped green onions
  • ½ cup bottled teriyaki baste and glaze
  • 2 tablespoons soy sauce
  • 2½ cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 2 teaspoons Sriracha sauce
  • 1 package (8.8 oz) thin rice stick noodles
  • 1 cup chow mein noodles
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Heat 12-inch skillet over medium-high heat. Add pork, gingerroot and garlic; cook 8 to 10 minutes, stirring to break up chunks, until no pink remains; drain, and return to skillet over medium heat. Stir in coleslaw mix, pea pods, shredded carrot, ¼ cup of the green onions, ¼ cup of the teriyaki glaze, and the soy sauce; carefully toss with tongs until blended. Remove from heat, and place in large bowl.
  3. Meanwhile, in 4-quart saucepan, heat broth and Sriracha sauce to simmering. Add rice stick noodles; reduce heat to low, and cover. Note that noodles will not be completely immersed in liquid. Cook 2 minutes; stir to moisten noodles. Cover and cook 2 minutes longer; remove from heat, and let noodles stand 1 to 2 minutes, stirring occasionally, until all of the liquid is absorbed. Add noodles to bowl with pork mixture; toss gently with tongs until completely mixed. Spoon mixture into baking dish; cover with foil.
  4. Bake 20 to 22 minutes or until heated to 165°F in center of casserole. Drizzle with remaining teriyaki glaze; top with remaining green onions and the chow mein noodles.

Watch the recipe video here:

A favorite takeout menu item becomes a weeknight dinner winner in this recipe.Egg Roll Casserole recipe:…

Posted by Betty Crocker on Monday, April 29, 2019

Main dish

Pull-Apart Cheesy Garlic Loaf

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Pull-Apart Cheesy Garlic Loaf
It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place. Check out more recipes from Tartine here.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 head of garlic, plus 4 cloves, finely grated
  • 1 tablespoon olive oil
  • 1 loaf country-style bread (about 2 pounds)
  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 10 ounces white cheddar, grated (about 3 cups)
Instructions
  1. Preheat oven to 400°. Cut top ½" off garlic bulb so that tops of cloves are exposed. Place on a square of foil and drizzle with oil, making sure as much as possible gets inside. Bring up foil around garlic to make a tight packet and bake until cloves are soft, 20–25 minutes. Transfer garlic bulb (still in packet!) to a foil-lined rimmed baking sheet, placing to one side (you want to leave room for the bread).
  2. Slice bread across the top in a 1" crosshatch pattern, cutting most of the way through but leaving the bottom crust intact.
  3. Melt butter in a small saucepan over medium; remove from heat. Add grated garlic and swirl pan to gently warm the garlic. Add parsley, thyme, rosemary, salt, and pepper and swirl pan to combine everything.
  4. Brush top and cut sides of bread with butter, working down into crevices. Sprinkle cheese over loaf, making sure some gets in between the cuts as well as on top.
  5. Set the loaf on baking sheet with garlic. Bake loaf until cheese is melted, 18–20 minutes. Unwrap garlic and serve with cheesy loaf.
Do Ahead:
  1. Bread can be assembled 3 days ahead. Wrap tightly and chill.

Watch the recipe video here:

Cheesy. Garlic. Loaf. Does it get much better than that? We think not.RECIPE: http://bonap.it/JIyv1uB

Posted by Bon Appétit Magazine on Tuesday, April 30, 2019

Main dish

SMOKED SALMON BREAKFAST FLATBREAD

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SMOKED SALMON BREAKFAST FLATBREAD
These everything bagel flatbreads, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup 5 oz all purpose or white whole wheat flour*
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup non-fat Greek yogurt, not regular, drained if there's any liquid*
  • olive oil spray
  • Everything Bagel Seasoning, store bought or homemade (see recipe above)
  • ½ red onion, peeled and sliced into thin strips
  • 1 tablespoon extra virgin olive oil
  • 2 ounces ½ cup ⅓ less fat cream cheese
  • 1 beefsteak tomato, sliced thin
  • 4 ounces smoked salmon or nova lox
  • 2 tablespoons capers, drained
  • fresh dill, for garnish
  • *For gluten free I suggest Cup 4 Cup flour.
Instructions
  1. Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well.
  3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  5. Divide into 4 equal balls about 3-3/8 oz each.
  6. Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
  7. Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
  8. Combine half of the red onion with olive oil, scatter the onion in the center of each.
  9. Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
  10. Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
  11. Top with tomato, then salmon and top with capers and dill.
Air Fryer Directions
  1. Preheat the air fryer to 400F.
  2. When the air fryer is ready, transfer the dough, to the basket and bake until firm and golden, 5 to 6 minutes turning once half way. Repeat with the remaining dough.

Watch the recipe video here:

These flatbreads are EVERYTHING! 6 Freestyle Points • 247 Calorieshttps://www.skinnytaste.com/smoked-salmon-breakfast-flatbread/

Posted by Skinnytaste on Tuesday, April 30, 2019

Burgers

Buttermilk-Fried Chicken Sandwich

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Buttermilk-Fried Chicken Sandwich
Buttermilk-Fried Chicken Sandwich
Author:
Cuisine: American
Recipe type: Burger
Ingredients
BUTTERMILK MARINADE
  • 2 cups buttermilk (480 mL)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 8 boneless, skinless chicken thighs
DILL DRESSING
  • 1 ½ cups plain greek yogurt (425 g)
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • ¼ cup grated parmesan cheese (30 g)
SEASONED FLOUR
  • 2 cups all-purpose flour (250 g)
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 ½ teaspoons cayenne pepper
  • 1 tablespoon garlic powder
  • peanut or vegetable oil, for frying
FOR SERVING
  • softened butter, for buns
  • 8 brioche burger buns
  • 1 head butter lettuce
  • 2 tomatoes, sliced
Instructions
  1. Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
  2. Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
  3. Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
  4. Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
  5. The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack.
  6. Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
  7. Enjoy!

Watch the recipe video here:

YES, you can make your own buttermilk-fried chicken sandwich at home ?FULL RECIPE: https://tasty.co/recipe/buttermilk-fried-chicken-sandwich

Posted by Tasty on Thursday, April 18, 2019

Breakfast

Flakiest Biscuits By Angie Thomas

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Flakiest Biscuits By Angie Thomas
Flakiest Biscuits By Angie Thomas
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups biscuit flour (500 g), or all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (230 g), 2 sticks, cubed, very cold
  • 1 cup buttermilk (240 mL), plus 2 tablespoons
Instructions
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, leaving large chunks.
  4. Fold in the buttermilk until a thick dough forms.
  5. Lightly flour a clean surface and dump the dough onto it. Bring the dough together until it comes together in one large piece.
  6. Roll out with a rolling pin to about 1 ½-2 inches (4-5 cm) thick. Using a biscuit cutter or small glass, cut out 2-3-inch (5-7 cm) rounds and place them on the prepared baking sheet. It’s okay if the biscuits are touching.
  7. Bake for 18-20 minutes, or until golden brown.
  8. Brush the biscuits with melted butter.
  9. Serve as desired.
  10. Enjoy!

Watch the recipe video here:

You're a few, simple steps away from the flakiest, tastiest biscuit! ?FULL RECIPE: https://tasty.co/recipe/flakiest-biscuits

Posted by Tasty on Thursday, April 18, 2019

Dessert

INSTANT POT CHEESECAKE

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INSTANT POT CHEESECAKE
Instant Pot Cheesecake couldn’t be easier or more delicious. Serve it up with pie filling, fresh fruit, or chocolate ganache for the perfect dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons Challenge Dairy Unsalted Butter, melted
  • 16 ounces Challenge Dairy Cream Cheese, room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • ¼ cup heavy cream
  • 2 teaspoons pure vanilla extract
  • cherry pie filling, optional
Instructions
  1. Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
  2. In a small mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Press the crumbs into the bottom of the prepared pan.
  3. Place pan in freezer for 10-15 minutes.
  4. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Pour batter into prepared pan.
  5. Cover the top of the pan with a piece of foil.
  6. Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom of the pot.
  7. Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.
  8. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
  9. Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.
  10. When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  11. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”.
  12. Uncover the cheesecake and allow it to cool to room temperature.
  13. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  14. Before serving, top with pie filling and whipped cream if desired.

Watch the recipe video here:

INSTANT POT CHEESECAKE ✨ couldn’t be easier or more delicious!RECIPE HERE >> https://www.mybakingaddiction.com/instant-pot-cheesecake/

Posted by My Baking Addiction on Thursday, April 18, 2019

Main dish

Easter Bunny ‘Butt’ Cake

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Easter Bunny 'Butt' Cake
This isn't as much a recipe as it is basic directions on how to create this cute and funny Easter Bunny 'butt' cake. You could make smaller cakes using smaller oven-proof bowls and mini cupcake tins. You can use any flavor cake mix and any flavor pink frosting. Decorate grass with chocolate eggs, jelly beans, chocolate chips, etc.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 pound flaked coconut, or more as needed, divided
  • 3 drops red food coloring, or as needed
  • 3 drops green food coloring, or as needed
  • 2 marshmallows, halved lengthwise
  • 1 (16 ounce) container ready-to-use pink frosting, or more as needed
  • 3 tablespoons ready-to-use white frosting, or as needed
  • 1 pink fruit rolls (such as General Mills® Fruit Roll-Ups)
  • pink paper bunny ears
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
  2. Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
  3. Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
  4. Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
  5. Place ⅔ of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
  6. Measure out about ½ cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
  7. Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
  8. Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
  9. Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.

Watch the recipe video here:

"ADORABLE! This was a fun recipe to make."Easter Bunny 'Butt' Cake: https://trib.al/4J8b6A1

Posted by Allrecipes on Thursday, April 18, 2019

Dessert

Cinnamon Tortilla Surprise

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Cinnamon Tortilla Surprise
A sweet Mexican dessert I made for Spanish class.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • cooking spray
  • 1 cup white sugar
  • 1½ tablespoons ground cinnamon
  • 10 large flour tortillas, cut into quarters
  • ¼ cup melted butter, or as needed
  • 1 cup milk
  • 1 (8 ounce) package cream cheese, softened
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 2 tablespoons chocolate syrup, or as needed
  • 40 maraschino cherries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
  2. Combine sugar and cinnamon together in a small bowl.
  3. Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
  4. Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
  5. Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

Watch the recipe video here:

Cinnamon Tortilla Surprise: https://trib.al/OQTGs6a

Posted by Allrecipes on Tuesday, April 9, 2019

Dessert

LEMON CHEESECAKE IN A JAR

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LEMON CHEESECAKE IN A JAR
I’m officially done with work for the school year and I must admit, I’m pretty stoked about doing my own thing for the next few months. No alarm clock buzzing in my ear at 5:45, no last minute wardrobe changes because I’m a clutz with my morning coffee and certainly no more fitting in baking time between chores and dinner. The summer gives me the opportunity to experience what it would be like to blog full time and I must say, I’m kind of digging it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the Crust
  • 12 Newtons Lemon Fruit Thins (see notes section for substitution)
  • 3 tablespoons unsalted butter, melted
For the Cheesecake
  • ½ cup plus granulated sugar
  • zest of one lemon
  • 2 packages cream cheese, 8 oz each; room temperature
  • 2 large eggs; room temperature
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
For the Garnish
  • ½ cup homemade lemon curd
  • fresh whipped cream
  • fresh berries
Instructions
  1. Preheat the oven to 350°F.
  2. Place the Newtons Lemon Fruit Thins into the bowl of a food processor, attach the lid and pulse the machine until you have fine cookie crumbs.
  3. In a medium bowl, stir together cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving, oven-safe dishes and lightly press the crumbs into the bottoms of each dish to form a crust layer. Place the prepared cheesecake crusts on a baking sheet and bake the crusts in preheated oven for 6 minutes, carefully remove them to a wire rack to cool.
  4. Begin to boil a large pot of water for the water bath.
  5. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
  6. Pour batter into serving dishes , directly onto the prebaked crusts, until about ¾ of the way full. Place jars into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars.
  7. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
  8. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Before serving, top each cheesecake with lemon curd, fresh whipped cream and berries.

Watch the recipe video here:

Lemon Cheesecake in a Jar is the perfect summertime dessert! ?RECIPE HERE –> https://www.mybakingaddiction.com/lemon-cheesecake-in-a-jar/

Posted by My Baking Addiction on Tuesday, April 9, 2019