Dessert

EASTER COOKIES

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EASTER COOKIES
The perfect soft and chewy cookie dough sprinkled with festive M&M's!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1⅔ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup white chocolate chips
  • ½ cup pastel M&M candies
Instructions
  1. Preheat oven to 350 degrees.
  2. Add butter to a microwave dish and microwave in 20 second increments until butter is fully melted.
  3. Add the brown sugar and white sugar to a large mixing bowl with the melted butter and stir well to combine.
  4. Beat in the vanilla and egg until just combined.
  5. Pour in the flour, baking soda, and salt and mix until just combined.
  6. Stir in the chocolate chips and candies by hand, reserving a few to press onto the tops of the cookie dough, if desired.
  7. Use a large cookie scoop to scoop out 12 cookies and arrange them evenly on a large ungreased baking sheet.
  8. Bake for 10 minutes exactly. Cookies will still be slightly underdone when you remove them from the oven. Do not overbake.
  9. Let sit on baking sheet for 5 minutes before eating. Allow cookies to cool completely before storing in an air-tight container for up to 5 days.

Watch the recipe video here:

Easter Cookies!RECIPE: https://www.bunsinmyoven.com/easter-cookies/

Posted by Kitchen Fun With My 3 Sons on Tuesday, April 9, 2019

Dessert

Instant Pot White Chocolate Raspberry Pots de Creme

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Instant Pot White Chocolate Raspberry Pots de Creme
Lighter than a pudding, denser than a mousse and always sinfully decadent!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 oz good-quality white chocolate, roughly chopped
  • 2 eggs, room temperature
  • 1 tsp lemon zest
  • ½ tsp lemon extract
  • ¼ tsp vanilla extract
  • Pinch of salt
  • ½ cup heavy cream
  • 1 cup water
Raspberry Mixture:
  • 1 cup raspberries
  • 2-4 tbsp water
  • 2 tsp sugar, or to taste
Instructions
  1. Add white chocolate, eggs, lemon zest, lemon extract, vanilla and salt to a blender. Pulse until chocolate is broken into bits.
  2. In a small bowl, heat cream in the microwave in 20 second increments until just steaming (do not boil).
  3. With the blender running, slowly pour the hot cream into the chocolate mixture. Continue to blend until completely smooth.
  4. Divide custard evenly amongst 3 ramekins or custard cups.
  5. Pour 1 cup of water in the Instant Pot and insert the steam rack.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 0 minutes.
  7. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  9. Meanwhile, combine raspberries, 2 tbsp water and sugar in a blender. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
  10. At least thirty minutes before serving, top each ramekin with 1-2 tbsp of sauce and refrigerate.

Watch the recipe video here:

Lighter than a pudding, denser than a mousse and always sinfully decadent!RECIPE: http://chopsecrets.com/instant-pot-white-chocolate-raspberry-pots-de-creme/

Posted by Chop Secrets on Tuesday, April 9, 2019

Salads

Eggplant Potato Tomato Stew

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Eggplant Potato Tomato Stew
Eggplant Potato Tomato Stew recipe.
Author:
Cuisine: Italian
Recipe type: Salad
Ingredients
  • 4 medium yukon potatoes
  • 2 medium eggplants, chopped
  • 2 red bell peppers, seeded and chopped
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste, divided
  • ¾ teaspoon pepper, plus more to taste, divided
  • 1 medium yellow onion, diced
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 3 medium beefsteak tomatoes, diced
  • 1 ½ cups low sodium vegetable broth (360 mL)
  • fresh parsley, for serving
Instructions
  1. Preheat the oven to 400ºF (200ºC).
  2. With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  3. Drain the potatoes, and rinse with cold water. Peel off the skin.
  4. Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  5. Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  6. Bake for 25 minutes, flipping halfway through.
  7. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  8. Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  9. Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  10. Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  11. Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  12. Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  13. Enjoy!

Watch the recipe video here:

Warm up with this delicious aubergine potato tomato stew ?RECIPE: https://tasty.co/recipe/eggplant-potato-tomato-stew

Posted by Proper Tasty on Thursday, February 28, 2019

Main dish

Sheet Pan Crunch-Wrap

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Sheet Pan Crunch-Wrap
Sheet Pan Crunch-Wrap recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken (250 g), shredded
  • 1 taco seasoning, 1 packet
  • 1 tablespoon fresh cilantro, chopped
  • ½ lime, juiced
ONION AND PEPPER FILLING
  • 1 tablespoon olive oil
  • ½ onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • ½ lime, juiced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
BEEF FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 lb ground beef (455 g)
  • 1 tomato, diced
  • ½ lime, juiced
  • 1 tablespoon fresh cilantro, chopped
  • 1 taco seasoning, 1 packet
EGG FILLING
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 tomato, diced
  • 6 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 burrito flour tortillas
  • 3 cups shredded cheddar cheese (300 g)
  • 3 cups shredded monterey jack cheese (300 g)
  • 1 lb bacon (455 g), cooked and chopped
  • 5 corn tostadas
  • sour cream, to serve
  • salsa, to serve
Instructions
  1. Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  2. Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  3. Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  4. Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  7. Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  8. Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  9. Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  10. Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  11. Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  12. Place the tostadas over the fillings.
  13. Sprinkle the rest of the cheese over the tostadas.
  14. Place the last flour tortilla over the cheese.
  15. Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  16. Preheat oven to 375˚F (190˚C).
  17. Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  18. Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  19. Flip the crunch-wrap onto a cutting board.
  20. Slice and serve with salsa and sour cream.
  21. Enjoy!

Watch the recipe video here:

4 flavors, 1 sheet pan, so much crunch-wrap ?!Get the recipe: https://tasty.co/recipe/sheet-pan-crunch-wrap

Posted by BuzzFeed Food on Thursday, February 28, 2019

Breakfast

Instant Pot Quick Salt and Pepper Polenta

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Instant Pot Quick Salt and Pepper Polenta
This versatile side dish goes great with all kinds of meats and sauces.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup polenta (not quick-cooking)
  • 4 cups water, warmed
  • 1 tsp kosher salt
  • ⅛ tsp pepper
  • 3 tbsp butter, unsalted
  • 4 oz good quality pecorino cheese (or parmesan), finely grated
  • Additional grated pecorino, kosher salt and freshly ground pepper to finish
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add polenta, warmed water, salt and pepper in the Instant Pot and whisk to combine.
  3. Bring to a simmer, then whisk again.
  4. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 0 minutes.
  6. When the time is up, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
  7. Whisk the polenta until well-combined and creamy.
  8. Add butter and stir to combine. Add pecorino a little at a time, whisking until melted. Adjust seasonings as needed.
  9. Serve–a wide, shallow bowl is traditional–topped with additional pecorino, salt and a generous grind of pepper.

Watch the recipe video here:

This versatile side dish goes great with all kinds of meats and sauces.RECIPE: http://chopsecrets.com/instant-pot-quick-salt-and-pepper-polenta/

Posted by Chop Secrets on Thursday, February 28, 2019

Main dish

BELL PEPPER AND POTATO FRITTATA

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BELL PEPPER AND POTATO FRITTATA
Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. I made these with bell pepper and potato and served with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!
Author:
Cuisine: Mexican
Recipe type: Main dish
Ingredients
  • 4 thin slices green bell pepper, sliced into ¼-inch thin slices crosswise
  • 4 large eggs
  • 4 large egg whites
  • kosher salt and pepper, to taste
  • 1 teaspoon olive oil
  • ¼ cup minced shallots
  • 1 7 oz medium peeled Yukon Gold Potatoes, diced into ½-inch pieces
  • ¼ tsp garlic powder
  • ¼ tsp paprika
Instructions
  1. Preheat the oven to 400°F.
  2. Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
  3. Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes.
  4. Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.
  5. Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
  6. Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.
  7. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

Watch the recipe video here:

Bell Pepper and Potato Fritatta – you can literally throw anything into a frittata and call it a meal, but I thought it…

Posted by Skinnytaste on Thursday, February 28, 2019

Main dish

Cheesy Salami and Sour Cream Jacket Potatoes

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Cheesy Salami and Sour Cream Jacket Potatoes
Turn baked potatoes into decadent mega-delicious food by boldly stuffing them with all sorts of goodies. Bring to the table cheddar, salami, a velvety sour cream mixture, and a gooey mozzarella for the topping.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 medium potatoes
  • ¼ cup melted butter
  • ⅔ cup sour cream
  • 1 small spring onion, chopped
  • pepper
  • 4 ounces of cheddar, cut into 18 discs 1 - 1.5 inches each
  • 4 ounces of salami, sliced into 18 pieces
  • 1 cup low moisture mozzarella, grated
Instructions
  1. Place one potato on the work surface. Cut off one of its ends just enough so that it can rest in a standing position. Do the same for the other 5 potatoes, then fit them cut side down into the cups of a 6-cupped muffin pan.
  2. Coat them with melted butter, then bake for 30 at 360⁰F/180⁰C.
  3. Add the sour cream and spring onion to a bowl. Season with pepper and mix until even.
  4. Place the potato pan on the work surface. Cut off their upper-end caps. Scoop the pulp out from them using a tablespoon and leaving a ½-inch thick wall and bottom. You can discard the scooped out pulp or use it for anything else.
  5. Equally, distribute the sour cream mixture between the potatoes. Fit 3 cheddar discs and 3 salami slices, alternately stacked one over the other, inside each potato.
  6. Top with grated mozzarella and bake for 10 at 360⁰F/180⁰C.

Watch the recipe video here:

There's nothing better than CHEESE STUFFED potatoes!! ???Recipe: https://sodl.co/ed652(via SoDelicious)

Posted by Foodbeast on Thursday, February 28, 2019

Pizza

Sugar Cookie “Pizza”

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Sugar Cookie “Pizza”
Your kids are going to LOVE this sugar cookie "pizza"! ?
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • ½ cup unsalted butter (115 g), 1 stick, softened
  • 1 ½ teaspoons vanilla extract, divided
  • ½ cup granulated sugar (100 g)
  • 3 tablespoons light brown sugar
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour (185 g)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 6 oz cream cheese (170 g), room temperature
  • ⅓ cup powdered sugar (40 g)
  • ⅓ cup chocolate hazelnut spread (95 g)
OPTIONAL TOPPINGS
  • 1 cup fresh berries (175 g)
  • peanut butter
  • mini pretzel
  • ½ cup fruit cereal (25 g)
  • mini marshmallow
  • graham cracker, chopped
  • 1 cup chocolate chunk (175 g)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
  2. In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
  3. Add the granulated sugar, then the brown sugar, and mix until well incorporated.
  4. Add the egg and stir until thoroughly incorporated.
  5. Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.
  6. Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.
  7. In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
  8. Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
  9. Frost the other quarters with the chocolate hazelnut spread.
  10. Decorate with your favorite toppings.
  11. Enjoy!

Watch the recipe video here:

Your kids are going to LOVE this sugar cookie "pizza"! ?FULL RECIPE: https://tasty.co/recipe/sugar-cookie-pizza

Posted by Tasty on Friday, April 12, 2019

Main dish

Pan-Seared Scallops with Chorizo and Corn

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Pan-Seared Scallops with Chorizo and Corn
Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 ears of corn, husked
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 oz. smoked Spanish chorizo, finely chopped
  • 12 scallions, white and pale green parts only, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½–1 serrano chile (depending on heat), finely chopped
  • ¾ tsp. kosher salt, plus more
  • 1 cup buttermilk
  • ⅓ cup chopped cilantro
  • 12 large sea scallops (about 1 lb.), side muscle removed, patted dry
  • 2 Tbsp. unsalted butter
  • 1 lime, halved
  • Lime wedges (for serving)
Instructions
  1. Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.
  2. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
  3. Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
  4. Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
  5. Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

Watch the recipe video here:

Main dish

Chickpea and Chorizo Tostadas

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Chickpea and Chorizo Tostadas
Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes. If you normally throw the stems from a bunch of cilantro or parsley straight into the garbage...DON'T! They're delicious, and can be diced finely and stirred into all kinds of things—like the lime yogurt in this recipe—to add herb-y flavor and crunch.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15-oz. can chickpeas
  • 1 lime
  • ¼ cup plain whole milk Greek yogurt
  • 1 tsp. kosher salt, divided
  • 8 sprigs cilantro
  • 2 links fresh chorizo (about 8 oz. total)
  • 4 tostada shells
Instructions
  1. Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
  2. Finely grate zest of 1 lime with a microplane or grater into a small bowl.
  3. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
  4. Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
  5. Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.
  6. Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
  7. Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
  8. Spread reserved crema over 4 tostada shells.
  9. Top crema with chorizo mixture.
  10. Top with reserved cilantro leaves and serve with reserved lime wedges alongside.

Watch the recipe video here:

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.Make it: http://bonap.it/o9rK8lz

Posted by Bon Appétit Magazine on Friday, May 24, 2019