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Dessert

5-Ingredient Salted Caramel Crumble Bars

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5-Ingredient Salted Caramel Crumble Bars
Ooey, gooey caramel bars with a sugar cookie crumble topping will be an instant favorite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • ½ cup caramel topping
  • 2 tablespoons all-purpose flour
  • ½ teaspoon coarse sea salt
  • ½ cup chopped pecans
Instructions
  1. Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  2. Break up cookie dough in pan. Reserve ½ cup of the dough. Press remaining dough evenly in bottom of pan.
  3. Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes.
  4. Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan; carefully spread to within ¼-inch from edge. Sprinkle salt and ¼ cup of the pecans over caramel.
  5. In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
  6. Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.

Watch the recipe video here:

This one is for all the salted caramel fans out there. 5-Ingredient Salted Caramel Crumble Bars recipe:…

Posted by Pillsbury on Tuesday, July 16, 2019

Main dish

Cheesy Sesame Phyllo Bites

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Cheesy Sesame Phyllo Bites
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 sheets fresh phyllo pastry or frozen, thawed
  • 4 tablespoons unsalted butter, melted, slightly cooled
  • 1 large egg white, room temperature, lightly beaten
  • ⅓ cup mixed black and white sesame seeds, divided
  • ½ teaspoon smoked paprika, divided
  • Kosher salt, freshly ground pepper
  • 4 ounces Gruyère, finely grated (about 2 cups), divided
Instructions
  1. Preheat oven to 375°. Place a sheet of phyllo on a parchment-lined baking sheet. Brush lightly with butter and top with a second sheet of phyllo, pressing gently to adhere. Brush with butter and top with another sheet, pressing gently again; brush with egg white. Sprinkle half of sesame seeds and half of paprika over phyllo; season with salt and pepper. Scatter half of Gruyère over top. Using a pizza cutter or sharp knife, cut phyllo into 2" squares. Bake crackers until golden brown, 8–10 minutes. Let cool on baking sheet 3 minutes before serving. Repeat with remaining phyllo, butter, egg white, sesame seeds, paprika, Gruyère, and more salt and pepper, building on another parchment-lined baking sheet.
Do Ahead: Crackers can be made 8 hours ahead. Store airtight at room temperature.

Watch the recipe video here:

Yes, it's actually this easy to make crackers from scratch. GET THE RECIPE: http://bonap.it/6T2WjQV

Posted by Bon Appétit Magazine on Tuesday, July 16, 2019

Dessert

Instant Pot Caprese Garlic Butter Portobellos

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Instant Pot Caprese Garlic Butter Portobellos
Make a melty caprese salad inside a portobello mushroom cap.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • 2 tsp finely minced parsley
  • 3 3-4” diameter portobello mushrooms, stem removed
  • 6 cherry or grape tomatoes, halved
  • 3 oz pearl mozzarella (or other small mozzarella cut into ½″ pieces
  • 1 cup water
  • Balsamic glaze
  • 1 tbsp fresh basil, cut into ribbons
Instructions
  1. In a small bowl, melt butter. Add garlic powder and minced parsley and stir to combine.
  2. Brush both sides of the portobellos with the garlic butter and arrange in a steamer basket, stem side up.
  3. Divide the tomato halves and mozzarella among the mushrooms.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack.
  5. 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 10 minutes.
  7. When the time is up, quick-release the pressure.
  8. Carefully remove the mushrooms from the pot. Drizzle with balsamic glaze and top with basil ribbons.
  9. Serve warm.

Watch the recipe video here:

Make a melty caprese salad inside a portobello mushroom cap.RECIPE: http://chopsecrets.com/instant-pot-caprese-garlic-butter-portobellos/

Posted by Chop Secrets on Tuesday, July 16, 2019

Main dish

BAKED RATATOUILLE WITH HAVARTI CHEESE

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BAKED RATATOUILLE WITH HAVARTI CHEESE
Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium eggplant, sliced ⅛th inch thick
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • ½ small onion, diced
  • 3 garlic cloves, crushed
  • ⅛ tsp cracked black pepper
  • 2 cups crushed tomatoes
  • ⅛ tsp red pepper flakes, optional
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 4 fresh basil leaves, finely chopped
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 small, 6 ounce zucchini, sliced ⅛th inch thick
  • 1 smalll, 6 ounce yellow squash, sliced ⅛th inch thick
  • 3 oz light Havarti cheese, shredded
Instructions
  1. Preheat oven to 375F.
  2. In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
  3. In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
  4. Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash and the zucchini. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.

Watch the recipe video here:

Baked Ratatouille with Havarti Cheese is layered with eggplant, zucchini, bell peppers and summer squash. 3 Freestyle…

Posted by Skinnytaste on Monday, July 15, 2019

Salads

LOW CARB POTATO SALAD

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LOW CARB POTATO SALAD
A low-carb faux "potato" salad made with cauliflower instead of potatoes, perfect for Keto or if you're just looking to eat less carbs.
Author:
Cuisine: American
Recipe type: Salat
Ingredients
  • 1 pound cauliflower florets, chopped into ½ inch pieces
  • Kosher salt
  • ½ cup olive oil mayonnaise, I love Sir Kensington
  • 1 teaspoon yellow mustard
  • 1 ½ teaspoon fresh dill
  • Freshly ground black pepper, to taste
  • ¼ cup finely chopped dill pickle
  • 1 medium celery stalk, finely chopped
  • ¼ cup chopped red onions
  • 1 tablespoon pickle juice
  • 6 hard boiled eggs, sliced
  • paprika, for garnish
Instructions
  1. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
  2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
  3. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
  4. Add pickle, celery, ¼ teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Watch the recipe video here:

Low Carb "Potato" Salad is actually made with cauliflower, you'll be surprised how good this is!!! 4 Freestyle Points • 222 Calories https://www.skinnytaste.com/low-carb-potato-salad/

Posted by Skinnytaste on Monday, July 15, 2019

Main dish

Vegan dim sum buns

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Vegan dim sum buns
Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cloves of garlic
  • 1 thumb-sized piece of fresh ginger
  • ½ a bunch of fresh coriander , (15g)
  • groundnut oil
  • 450 g mixed mushrooms , such as shiitake and chestnut
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons low-salt soy sauce
  • 4 spring onions
  • 1 fresh red chilli
  • sesame oil
  • 1 x 400 g tin of light coconut milk
  • 500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting
  • 2 tablespoons sesame seeds
  • hoisin sauce , to serve
Instructions
  1. To make the filling, peel and finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
  2. Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
  3. Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in 1 tablespoon of sesame oil, then set aside.
  4. Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of sea salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
  5. Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
  6. Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
  7. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Watch the recipe video here:

Jamie's dim sum buns are vegan-friendly! Who needs this recipe in their life?? jamieol.com/DimSumBun

Posted by Jamie Oliver on Monday, July 15, 2019

Main dish

Instant Pot Hasselback Spiral Potatoes

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Instant Pot Hasselback Spiral Potatoes
Magical hasselback-style potatoes in only 20 minutes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup water
  • 4 small (4 oz) russet potatoes
  • 3 tbsp butter, melted
  • 1 tbsp finely minced parsley
  • 1 tsp garlic salt
Instructions
  1. Insert a 6” skewer lengthwise through the center of each potato.
  2. Starting at one end, cut the potato crosswise in a ¼″ spiral pattern.
  3. Very gently spread the potatoes on the skewer so that each layer is slightly separated from its neighbors. Work carefully so as not to tear the layers.
  4. Pour one cup of water in the Instant Pot and insert the steam rack.
  5. Carefully arrange the skewers with one end in the middle of the steam rack, and the other end leaning on the side of the pot. Do not exceed the max line marked on the pot.
  6. 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. Meanwhile, in a small bowl, combine the melted butter with the parsley and garlic salt.
  9. When the time is up, quick-release the pressure. Carefully remove the potatoes from the pot to a serving plate.
  10. Slide the skewer out of each potato and carefully press on an angle to separate the layers.
  11. Brush with garlic butter and serve hot.

Watch the recipe video here:

Magical hasselback-style potatoes in only 20 minutes!RECIPE: http://chopsecrets.com/instant-pot-hasselback-spiral-potatoes/

Posted by Chop Secrets on Monday, July 15, 2019

Breakfast

Mary Pat’s Tuna Melt

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Mary Pat's Tuna Melt
This sandwich gets a crunchy finish with chips embedded into the bread. I use very special potato chips that were sent to me from Pennsylvania by my dear friend, MP. But if you can't find Utz®, your favorite chip will work just fine. Serve with more chips and pickles.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (5 ounce) can olive-oil packed tuna, undrained
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 dill pickle, chopped
  • 2 tablespoons minced red onion
  • 4 slices rustic whole-grain bread
  • 4 slices Irish Cheddar cheese
  • 2 tablespoons whipped cream cheese, divided
  • 1 cup coarsely crushed potato chips (such as Utz®)
  • 2 tablespoons mayonnaise, divided
Instructions
  1. Mix tuna, ¼ cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and red onion. Spread tuna mixture on 2 slices of bread. Top each with 2 slices of Cheddar cheese.
  2. Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.
  3. Place crushed chips in a shallow bowl. Spread top side of each tuna melt with 1½ teaspoon mayonnaise and press into the chips. Repeat on other side.
  4. Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.

Watch the recipe video here:

Cheesy Potato Chip Tuna Melt: https://trib.al/AnuVKPf

Posted by Allrecipes on Monday, July 15, 2019

Main dish

Chicken Tikka Masala Dip

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Chicken Tikka Masala Dip
If you like buffalo chicken dip, you’ll love this super creamy version of chicken tikka masala. Thanks to the cream cheese, its tangier than traditional tikka masala. Don’t use Greek yogurt—it’s too chalky and astringent for this. Pulsing the chicken and yogurt helps tenderize everything and makes it scoopable. For a more flavorful twist, try chicken thighs instead of breasts. Serve this at your next party and blow everyone away.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 teaspoons ground turmeric
  • 1½ teaspoons garam masala
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • ½ teaspoon crushed red pepper
  • 5 garlic cloves, grated (2 tsp.)
  • 1½ pounds boneless, skinless chicken breasts, cubed
  • ¾ cup plain whole-milk yogurt
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter
  • 1 cup very finely chopped yellow onion (from 1 [4-oz.] onion)
  • 3 tablespoons tomato paste
  • 1 (15-oz.) can tomato puree
  • 2¼ cups (18 oz.) cream cheese, softened
  • ⅔ cup chopped fresh cilantro, divided Miniature rice cakes or naan chips, for serving
Instructions
  1. Preheat oven to 375°F. Stir together turmeric, garam masala, coriander, cumin, crushed red pepper, and garlic in a small bowl. Pulse chicken and yogurt in a food processor until meat is shredded, 6 to 8 times. Stir in 1 teaspoon of the salt and half of the turmeric-spice mixture. Set aside.
  2. Cook butter in a large Dutch oven over medium-high until foamy. Stir in onion, tomato paste, and remaining 1 teaspoon salt. Cook, stirring occasionally, until onion softens and tomato paste begins to brown, about 4 minutes. Stir in remaining turmeric-spice mixture; cook, stirring often, until very fragrant, 4 to 5 minutes. Add tomato puree; increase heat to high, and bring to a boil. Stir in chicken-yogurt mixture; simmer 2 minutes. Remove from heat; let cool 10 minutes. Stir in cream cheese and ½ cup of the cilantro.
  3. Transfer mixture to a 2-quart round baking dish. Bake in preheated oven until bubbly and lightly browned, 25 to 30 minutes. Let cool 10 minutes.
  4. Sprinkle with remaining cilantro. Serve with rice cakes and/or naan chips.

Watch the recipe video here:

It's a flavor explosion in this appetizer your guests will love.GET THE RECIPE: https://trib.al/QA2l0YW (via Well Done)

Posted by MyRecipes on Monday, July 15, 2019

Main dish

Gourmet Mac & Cheese

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Gourmet Mac & Cheese
Gourmet Mac & Cheese recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds cavatappi
  • Kosher salt and freshly ground black pepper
  • 16 ounces pancetta, small diced
  • 4 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 2 cloves garlic, grated on a rasp
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 4 cups whole milk
  • 8 ounces fontina cheese, grated
  • 8 ounces Gruyere, grated
  • 8 ounces Havarti cheese, grated
  • 4 ounces blue cheese, crumbled
  • 1 tablespoon chopped fresh chives
Instructions
  1. Preheat oven to 350 degrees F.
  2. Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
  3. Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
  4. Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
  5. Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

Watch the recipe video here:

Take your classic mac to the next level with crispy pancetta and FOUR cheeses! #NationalMacAndCheeseDay Save Jeff Mauro's recipe: https://foodtv.com/2Jxcr4B.

Posted by Food Network on Sunday, July 14, 2019