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Main dish

Instant Pot Dijon Dill Chicken

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Instant Pot Dijon Dill Chicken
Dijon and dill anchor this keto-friendly dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken broth
  • ¼ cup of dijon mustard
  • 2½ lbs boneless, skinless chicken thighs
  • 4 tbsp salted butter, cut into 6-8 pieces
To finish:
  • 1½ tbsp lemon juice
  • ¼ cup of dijon mustard
  • ¼ cup cornstarch
  • ¼ cup cold water
  • ½ cup fresh dill, finely chopped, plus more for garnish
Instructions
  1. Add broth and ¼ cup dijon to the Instant Pot. Stir to combine.
  2. Add the chicken in one even layer, turning once to coat.
  3. Dot butter pieces over the chicken.
  4. 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 8 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
  8. Using the display panel select the SAUTE function and adjust to HIGH or MORE
  9. Add lemon juice and remaining ¼ cup dijon mustard. Stir to combine.
  10. In a small bowl, mix together cornstarch and cold water. Pour cornstarch mixture into the pot and stir until thickened
  11. Turn the pot off by selecting CANCEL. Allow to cool 5 minutes.
  12. Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.

Watch the recipe video here:

Dijon and dill anchor this keto-friendly dish.RECIPE: http://chopsecrets.com/instant-pot-dijon-dill-chicken/

Posted by Chop Secrets on Saturday, August 10, 2019

Dessert

Bubble Wrap Honeycomb Cake

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Bubble Wrap Honeycomb Cake
This cake is the bee’s knees! We used boxed cake mix to keep things simple, but feel free to get fancy by making your own. When melting the candy, make sure you’re on medium power. Microwaving on high power will cause the candy to seize. For a finishing touch, drizzle on extra honey and top with our homemade honeycomb. You and your guests won’t be able to stop buzzin’ about it!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
HONEY BUTTERCREAM FROSTING
  • 2 cups unsalted butter, softened (460 g)
  • 1 cup cream cheese, softened (225 g)
  • ½ cup honey (170 g)
  • 4 cups powdered sugar, sifted (480 g)
  • 1 pinch of salt
ASSEMBLY
  • 15.25 oz yellow cake mix, baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops) (430 g)
  • 15.25 oz chocolate cake mix, baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops) (430 g)
  • 24 oz yellow candy melts (680 g)
  • homemade honeycomb, to garnish
  • ⅓ cup crushed honeycomb, to garnish (115 g)
  • honey, for drizzling
SPECIAL EQUIPMENT
  • cake turntable
  • cardboard cake round
  • large offset spatula
  • bubble wrap, Clean, atleast 27x7 inch (70x18 cm) piece. 5/16 inch (1 cm) thick
Instructions
  1. Make the honey buttercream frosting: In a large bowl, cream together the butter and cream cheese with an electric mixer on medium speed until well combined, scraping down the sides of the bowl as needed. Add the honey and beat to incorporate. Add the powdered sugar and a pinch of salt and beat on low until mostly combined. Increase the mixer speed to high and beat for 3-5 minutes more, until the buttercream is light and fluffy. If the frosting feels soft, you can also refrigerate it for 10-15 minutes so it stiffens slightly.
  2. Assemble the cake: Place a cardboard cake round on a cake turntable and dab a small amount of frosting in the center of the cardboard round. Center one yellow cake layer over the dab of frosting, then evenly spread about ½ cup of buttercream on top with an offset spatula. Top with a layer of chocolate cake, then another ½ cup of frosting. Repeat with the remaining cake layers and frosting. After adding the final layer, lightly frost the entire cake to create a thin crumb coat.
  3. Refrigerate the cake for 15 minutes.
  4. Cover the chilled cake with the remaining frosting in an even layer. Return the cake to the refrigerator for 15 minutes more, to allow the frosting to stiffen.
  5. Take the cake out of the refrigerator. With the bubbles facing outward so they don’t get frosting on them, wrap the sheet of bubble wrap around the perimeter of the cake. Trim the wrap to form a collar that fits loosely around the cake and comes about 2 inches over the top edge. Remove the bubble wrap. Keep the cake in the refrigerator until you’re ready to finish the assembly.
  6. Make the yellow candy honeycomb: Place the candy melts in a medium microwave-safe bowl. Microwave on medium power (not on high, which will cause the candy to seize) in 30-second intervals, stirring in between, until the candy is fully melted and smooth.
  7. Place the bubble wrap bubble-side up on a flat surface. Pour most of the melted candy along the bottom two-thirds of the bubble wrap. Working quickly, use an offset spatula to spread the candy over the bubble wrap, leaving the top third empty. Once the bottom two-thirds are evenly covered, use a spatula to spread the candy in a wave pattern along the top edge. Let sit for 5 minutes. While you wait, remove the cake from the refrigerator and position it near the bubble wrap.
  8. After 5 minutes, test the bubble wrap by lifting up a corner. If it looks like it is beginning to harden and has a sheen to it but is still pliable, it is ready to be used. If the candy is still very loose and dripping, let sit for another 1-3 minutes, checking every minute.
  9. Once the candy has set, pick it up by the top corners and quickly wrap the side with the candy around the cake. Press it onto the cake so it sticks. Once attached, try to slowly peel one corner of bubble wrap off. It it sticks, let sit for 1-3 minutes, checking every minute, until ready to peel. If it begins to peel, continue slowly peeling off the bubble wrap until entirely removed. If the candy cracks while you are peeling off the bubble wrap, either remelt and repeat the process, or break it into large shards to decorate the outside of the cake. Refrigerate until serving time.
  10. Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
  11. Carefully slice the cake. Drizzle each piece with more honey before serving.
  12. Enjoy!

Watch the recipe video here:

This cake is the bee’s knees!Get the recipe: https://tasty.co/recipe/bubble-wrap-honeycomb-cake

Posted by Tasty on Friday, August 9, 2019

Main dish

Hot Spinach and Artichoke Dip

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Hot Spinach and Artichoke Dip
I love the addition of bacon to this cheesy spinach and artichoke dip. It's a family favorite around the holidays. My Nana passed it on to me. I hope you'll enjoy it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can quartered marinated artichoke hearts, drained
  • 1 (5 ounce) container garlic-herb flavored cheese spread
  • 1 cup grated Parmesan cheese
  • 1 (8 ounce) container sour cream
  • ½ cup mayonnaise
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
  3. Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
  4. Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Watch the recipe video here:

Hot Spinach and Artichoke Dip: https://trib.al/dN1TNzG

Posted by Allrecipes on Friday, August 9, 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 Friday, August 9, 2019

Main dish

Marinated Olive & Cheese Ring

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Marinated Olive & Cheese Ring
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) cream cheese, cold
  • 1 package (10 ounces) sharp white cheddar cheese, cut into ¼-inch slices
  • ⅓ cup pimiento-stuffed olives
  • ⅓ cup pitted Greek olives
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1 jar (2 ounces) pimiento strips, drained and chopped
  • Toasted French bread baguette slices
Instructions
  1. Cut cream cheese lengthwise in half; cut each half into ¼-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.
  2. In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

Watch the recipe video here:

A gorgeous antipasto always kicks off the party right. (And it's SUPER EASY!) FULL RECIPE for Marinated Olive & Cheese Ring: https://trib.al/4tHIwci

Posted by Taste of Home on Friday, August 9, 2019

Main dish

Potato Deviled Eggs

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Potato Deviled Eggs
Eggs and potatoes are a classic combo, but we bet you’ve never had them like this! The egg whites are swapped out for the potato cups, which are filled the classic creamy egg yolk filling (save the whites for another use!). Topped with fresh chives and crunchy bacon, these make the perfect one-bite snack for your next gathering.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 baby red potatoes
  • 3 teaspoons kosher salt, divided
  • 12 hard boiled egg yolks
  • ½ cup sour cream (115 g)
  • 1 teaspoon dijon mustard
  • ½ teaspoon ground black pepper
  • 2 teaspoons fresh chives, minced, plus more for garnish
  • 2 strips bacon, cooked and crumbled
Instructions
  1. Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
  2. Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
  3. In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
  4. Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
  5. Pipe the filling into the potato cups. Garnish with the bacon and chives.
  6. Enjoy!

Watch the recipe video here:

Eggs and potatoes are a classic combo, but we bet you’ve never had them like this! Recipe: https://tasty.co/recipe/potato-deviled-eggs

Posted by Tasty on Friday, August 9, 2019

Main dish

Smoky Grilled Pizza with Greens & Tomatoes

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Smoky Grilled Pizza with Greens & Tomatoes
This smoky grilled pizza scores big with me for two reasons: It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • 3 tablespoons olive oil, divided
  • 1-1/4 to 1-1/2 cups warm water (120° to 130°)
TOPPING:
  • 2 tablespoons olive oil
  • 10 cups beet greens, coarsely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • ¾ cup prepared pesto
  • ¾ cup shredded Italian cheese blend
  • ½ cup crumbled feta cheese
  • 2 medium heirloom tomatoes, thinly sliced
  • ¼ cup fresh basil leaves, chopped
Instructions
  1. Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream for dough to form a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
  2. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
  3. Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes.
  4. For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir until tender, 3-5 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.
  5. Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes.
  6. Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.

Watch the recipe video here:

Tastes like summer came early!–> Get the recipe for this Smoky Grilled Pizza with Greens & Tomatoes: https://trib.al/Y3cSP7l

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Cheddar Spirals

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Cheddar Spirals
Our kids just love this cheesy pasta and will sample a spoonful right from the slow cooker when they walk by. Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to make it into a hearty dinner. —Heidi Ferkovich, Park Falls, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (16 ounces) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • ½ cup butter, melted
  • 4 cups shredded cheddar cheese
Instructions
  1. Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Watch the recipe video here:

Cheesy goodness!!Get the recipe for our Cheddar Spirals here –> https://trib.al/TvhLTAj

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Apple-Cinnamon Cheesecake Bars

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Apple-Cinnamon Cheesecake Bars
Creamy cheesecake filling gets mixed with chopped apples and nestled between two buttery crescent layers to make the best dessert bar you’ll try this fall. And the crazy delicious apple-cinnamon sugar topping takes it over the top in the best way possible. Trust us, you’re going to want to make these bars more than once!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet SAVE $
  • 2½ cups finely chopped peeled sweet-tart apples (Honeycrisp)
  • 1 teaspoon apple pie spice or ground cinnamon
  • 2 packages (8 oz each) cream cheese, softened
  • 1¼ cups sugar
  • 1 teaspoon vanilla
  • ¼ cup butter, melted
  • Cool Whip™ original whipped topping (thawed), if desired
Instructions
  1. Heat oven to 350°F. Unroll 1 dough sheet, and place in ungreased 13x9-inch (3-quart) glass baking dish, stretching to cover and firmly pressing dough to cover bottom.
  2. In small microwavable bowl, mix apples and ½ teaspoon of the apple pie spice. Microwave uncovered on High 2 to 3 minutes, stirring after each minute, until apples are softened.
  3. In medium bowl, mix cream cheese, 1 cup of the sugar and the vanilla with electric mixer on medium speed until smooth. Stir in apple mixture, and spread on top of dough in baking dish.
  4. Unroll remaining dough sheet, and carefully place on top of cream cheese layer, slightly stretching to cover. Carefully pour melted butter onto dough, and brush to spread evenly over top. In small dish, mix remaining ¼ cup sugar and ½ teaspoon apple pie spice. Sprinkle evenly over top of dough.
  5. Bake 28 to 33 minutes or until dough is deep golden brown and baked through. Cool on cooling rack 1 hour; refrigerate 2 hours, and cut into 5 rows by 3 rows. Serve topped with whipped topping, and sprinkle with additional apple pie spice, if desired.

Watch the recipe video here:

Cheesecake meets apple pie in this ode to fall. Apple Cinnamon Cheesecake Bars recipe:…

Posted by Pillsbury on Tuesday, August 6, 2019

Dessert

Italian Rainbow Cookie Cake

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Italian Rainbow Cookie Cake
The Italian bakery cookie's iconic almond flavor and colorful stripes are on display in this giant-sized twist on the dessert. Store-bought almond pastry filling takes the place of almond paste here, offering extra richness and a superbly moist texture.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 ounces bittersweet chocolate chips, finely chopped
  • ⅔ cup heavy cream
  • 1 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1½ cups all-purpose flour, plus more for the pans (see Cook's Note)
  • 1½ teaspoons baking powder
  • ¾ cup sugar
  • One 12-ounce can almond cake and pastry filling, such as Solo brand (1 cup plus 2 tablespoons)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • ½ teaspoon green liquid food coloring
  • ½ teaspoon yellow liquid food coloring
  • ¼ teaspoon red liquid food coloring
  • ½ cup seedless raspberry or apricot jam
Instructions
  1. Make the ganache: Place the chocolate in a medium bowl. Bring the cream and ½ teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute. Using a small rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache. Cover the ganache with plastic wrap and let stand in a cool place in your kitchen until it is thick like pudding, but still pourable and spreadable, up to 2 hours. (See Cook's Note about timing.)
  2. Preheat the oven to 350 degrees F. Cut three 8-inch circles out of parchment paper. Using 2 tablespoons butter, grease and flour three 8-inch round cake pans and line each pan with a round of parchment paper.
  3. Whisk the flour, baking powder and the remaining ½ teaspoon salt in a medium bowl until evenly combined. Combine the sugar and remaining 14 tablespoons butter in the bowl of a mixer and beat on medium-high speed until pale and fluffy, about 3 minutes. Add the almond filling, lemon juice and almond and vanilla extracts and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then stir with a rubber spatula until the batter is combined.
  4. Divide the batter equally among 3 bowls. Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean, 20 minutes.
  5. Transfer the cake pans to a wire rack and let cool 15 minutes. Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds. Let the cakes cool completely, about 30 minutes. Flip the cakes right-side up and trim the top of each cake with a serrated knife so that it is flat, if necessary.
  6. Place the green cake on a cake stand and spread ¼ cup jam evenly over the top. Place the yellow cake over the green and spread the remaining ¼ cup jam evenly over the top. Place the pink layer on top, then loosely wrap the cake in plastic wrap and refrigerate for 30 minutes.
  7. Unwrap the cake and scrape the ganache on top (the ganache will be the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top. Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake. Refrigerate the cake to set the ganache, about 30 minutes. Allow the cake to come to room temperature before serving.
Cook’s Note
  1. When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Our test kitchen used regular store-bought chocolate chips for this recipe. If you use a premium variety, the ganache may not need to stand for the full 2 hours.

Watch the recipe video here:

Wait until you see the inside of this Italian Rainbow Cookie Cake ???Get the recipe: https://foodtv.com/2Iu0YnS!

Posted by Food Network on Wednesday, August 7, 2019