Main dish

Egg-in-a-Hole Sandwich with Bacon and Cheddar

Save Print
Egg-in-a-Hole Sandwich with Bacon and Cheddar
Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices thick-cut bacon
  • 4 ¾-inch-thick slices sourdough or other country-style bread
  • 4 large eggs
  • Kosher salt, freshly ground pepper
  • 2 tablespoons unsalted butter, divided
  • 4 slices cheddar
  • Hot sauce
Special Equipment
  • 2-inch-diameter cookie cutter
Instructions
  1. Cook bacon in a large skillet over medium heat, turning halfway through, until browned and crisp, 8–10 minutes.
  2. Meanwhile, use cutter to punch out a circle in the center of each piece of bread (save for snacking, now or later).
  3. Transfer bacon to a cutting board; cut in half crosswise. Carefully pour half of bacon drippings into a small bowl. Place 2 slices of bread in skillet and cook over medium-high until bottom sides are golden brown, about 3 minutes.
  4. Crack an egg into each hole in bread (some of the white may pool on top of the bread). Season eggs with salt and pepper and cook until underside is set, about 2 minutes. Using a thin spatula (a fish spatula works best), carefully turn both pieces of bread to briefly cook second side (this helps set the whites, but the yolk should still be runny), about 1 minute. Add 1 Tbsp. butter to skillet and swirl skillet to distribute, encouraging some to get underneath. Carefully turn bread again. Top one slice with half of the cheese. Remove pan from heat and let sit about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, and cheese and more hot sauce to make another sandwich.

Watch the recipe video here:

Not gonna lie, it's the perfect hangover food.Make it: http://bonap.it/qBp4FKN

Posted by Bon Appétit Magazine on Sunday, June 9, 2019

Main dish

Instant Pot Dijon Dill Chicken

Save Print
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 Sunday, June 9, 2019

Main dish

Salted Caramel Chocolate Chip Cookies

Save Print
Salted Caramel Chocolate Chip Cookies
I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1¾ cups brown sugar
  • 1 cup unsalted butter, softened
  • ¼ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, baking soda, and salt together in a bowl.
  3. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  4. Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  5. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Watch the recipe video here:

Salted Caramel Chocolate Chip Cookies: https://trib.al/YBYNtCc

Posted by Allrecipes on Sunday, June 9, 2019

Main dish

Roasted Peppers with Parm Breadcrumbs

Save Print
Roasted Peppers with Parm Breadcrumbs
Basically just an excuse to eat breadcrumbs by the handful, TBH. Great hot and at room temperature, these make a great, low-stress addition to an antipasti meat and cheese plate.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 bell peppers, any color
  • 4 Tbsp. extra-virgin olive oil, divided
  • ¾ tsp. kosher salt, divided
  • 1 cup panko (Japanese breadcrumbs)
  • ½ cup finely grated Parmesan
  • 1 tsp. garlic powder
  • 1 lemon
  • 4 sprigs parsley
  • 1 tsp. Aleppo-style or other mild red pepper flakes
Instructions
  1. Preheat oven to 450°. Place 3 bell peppers upright on a cutting board. Working around stems and avoiding the seedy center, slice straight downward to remove 4 lobes from each pepper.
  2. Arrange pepper lobes skin sides down on a rimmed baking sheet. Drizzle with 1 Tbsp. oil; season with ½ tsp. salt.
  3. Gently mix 1 cup panko, ½ cup Parmesan, 1 tsp. garlic powder, 2 Tbsp. oil, and remaining ¼ tsp. salt with your hands in a medium bowl.
  4. Using your fingertips, pat about 2 Tbsp. breadcrumb mixture into each piece of pepper. Drizzle peppers with remaining 1 Tbsp. oil.
  5. Bake peppers until bottoms are deeply browned and breadcrumbs are golden, 18–22 minutes. Let cool slightly.
  6. Meanwhile, slice 1 lemon into wedges and set aside. Pick leaves from 4 parsley sprigs and coarsely chop.
  7. Transfer peppers to a platter. Top with red pepper and parsley. Serve with lemon wedges alongside.

Watch the recipe video here:

Basically just an excuse to eat breadcrumbs by the handful, TBH.Make it: http://bonap.it/yNiBF7p

Posted by Bon Appétit Magazine on Sunday, June 9, 2019

Main dish

Sandy’s Homemade Broccoli and Cheddar Soup

Save Print
Sandy's Homemade Broccoli and Cheddar Soup
I found many recipes for broccoli Cheddar soup. I changed many of the ingredients in those recipes. This is the recipe I came up with. It's the best one yet. You don't need all the extra ingredients to make it. Just basic ingredients. and it's delicious. I think it tastes just like Panera(R).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter
  • ¼ small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 ½ cups chicken broth
  • salt and ground black pepper to taste
  • 2 cups chopped broccoli
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 ¼ cups shredded mild Cheddar cheese
Instructions
  1. Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
  2. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
  3. Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

Watch the recipe video here:

Sandy's Homemade Broccoli and Cheddar Soup: https://trib.al/58GIZSq

Posted by Allrecipes on Wednesday, June 19, 2019

Dessert

Surprise Inside Independence Cake

Save Print
Surprise Inside Independence Cake
This extra-moist cake with buttercream icing is sure to get firework-worthy oohs and aahs!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • cooking spray
  • 1 (18.25 ounce) package white cake mix
  • 1 (3.5 ounce) package instant French vanilla pudding mix
  • ¾ cup water
  • ¾ cup vegetable oil
  • 4 eggs
  • 1 drop red food coloring, or as needed
  • 1 drop blue food coloring, or as needed
  • 1 cup butter-flavored shortening
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon salt
  • 1 tablespoon clear imitation vanilla extract
  • 8 cups confectioners' sugar
  • 1 cup heavy cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray 3 9-inch cake pans with cooking spray.
  2. In a large bowl, beat the cake mix, instant pudding mix, water, vegetable oil, and eggs together with an electric mixer to form a smooth batter. Divide the batter equally into 3 smaller bowls; tint one bowl to your desired shade of red, and one to your desired shade of blue. Pour each bowl into a prepared cake pan.
  3. Bake in the preheated oven until the cakes are set and a toothpick inserted in the center of the cake comes out clean, 10 to 15 minutes. The cakes will start to pull away from the sides of the pans when done. Remove the cakes, allow to cool for about 10 minutes in the pans, and then turn out onto 3 separate pieces of plastic wrap set onto a work surface to finish cooling.
  4. While the cakes are cooling, beat the butter-flavored shortening, butter, salt, and imitation vanilla extract in a large bowl with an electric mixer until creamy. Mix in 1 cup of confectioners' sugar at a time, beating in each cup well before adding the next. Mix in the cream, 1 or 2 tablespoons at a time, until the frosting is smooth and spreadable.
  5. To decorate, lift the red layer using the plastic wrap, and gently turn over and place onto a cake plate. Remove plastic wrap. Generously frost the top of the red cake, then place the blue cake on top. Frost the blue layer, then top with the white cake; use remaining frosting to frost the top and sides of the cake.

Watch the recipe video here:

Make THE dessert to celebrate July 4th this summer. Get the Recipe: https://trib.al/zs8YmmG

Posted by Allrecipes on Wednesday, June 19, 2019

Dessert

Easy Banana Pudding Cake

Save Print
Easy Banana Pudding Cake
My family always thinks this cake takes way more time and energy to fix then it actually does. Who am I to correct them?! Top with sliced bananas and keep refrigerated.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • cooking spray
  • 1 (15.25 ounce) package yellow cake mix
  • 1 cup water
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 4 cups milk
  • 2 (3.5 ounce) packages instant banana pudding mix
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 20 vanilla wafers, crushed
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Poke several holes into the cake using the handle of a wooden spoon. Be sure to poke all the way through to the bottom of the cake.
  4. Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
  5. Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.

Watch the recipe video here:

Easy Banana Pudding Cake: https://trib.al/SvBjQdi

Posted by Allrecipes on Sunday, July 21, 2019

Main dish

Slow Cooker Jerk Chicken

Save Print
Slow Cooker Jerk Chicken
Never had Jerk Chicken? Well, you’re in for a treat. ‘Jerk’ is just a style of seasoning that hails from Jamaica, but with our easy slow cooker recipe, there’s no need to travel all the way there to have it. The seasoning is traditionally either used as a dry rub or a wet marinade and is usually based on Scotch bonnet peppers and a fair bit of allspice. While we’ve subbed in red pepper flakes for the Scotch bonnet since it’s easier to find around here, our crockpot version still maintains the flavor of that delectable spicy sauce and makes for a crowd-pleasing meal any night of the week.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the chicken:
  • 3 pounds boneless, skinless chicken thighs
  • 1 red bell pepper, seeds removed, diced
  • 1 green bell pepper, seeds removed, diced
  • 1 red onion, thinly sliced
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can whole corn kernels, rinsed and drained
  • 2 limes
  • For the sauce:
  • ⅓ cup water
  • ¼ cup honey
  • 1 lime, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced or crushed
  • 2 teaspoons salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
Instructions
  1. Whisk together sauce ingredients (water, honey, lime juice and zest, olive oil, garlic, salt, red pepper flakes, cinnamon, cumin, nutmeg, and allspice) together in a medium bowl and set aside.
  2. Place chicken in slow cooker and add in bell peppers, red onion, black beans, and corn.
  3. Pour sauce over everything, then cover and cook on high for 3-4 hours, or until chicken is cooked through.
  4. Optional: broil chicken for 3-5 minutes, or until browned.

Watch the recipe video here:

Bring the taste of the Caribbean into your kitchen.Recipe Link > https://bit.ly/2NfM1bj

Posted by 12 Tomatoes on Sunday, July 21, 2019

Dessert

Easy Billionaire Bars

Save Print
Easy Billionaire Bars
Over-the-top decadence is what we look for in a billionaire bar, and this indulgent recipe delivers on just that! A Pillsbury™ sugar cookie base gets topped with a melted caramel layer, followed by sweetened cream cheese with chopped Reese’s™ Peanut Butter Cups™ miniatures, and finished with chocolate ganache and crunchy chopped pretzels.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie Base
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
Caramel Layer
  • 30 caramels, unwrapped (from 11-oz bag)
  • 3 tablespoons heavy whipping cream
Cream Cheese Layer
  • 1 package (8 oz) cream cheese, softened
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped Reese’s™ Peanut Butter Cups™ miniatures (about 18 miniature cups)
Ganache Layer
  • 1½ cups semisweet chocolate chips
  • ¾ cup heavy whipping cream
Topping
  • ½ cup chopped pretzels
Instructions
  1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over sides of pan; spray with cooking spray. Crumble cookie dough into pan; press evenly in bottom. Bake 13 to 16 minutes or until golden brown; cool 5 minutes on cooling rack.
  2. In small microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Continue heating in 15-second increments, until caramels are melted and can be stirred smooth. Spread over warm cookie base. Return to oven, and bake 5 minutes; cool 10 minutes on cooling rack. Refrigerate 15 minutes.
  3. In large bowl, beat cream cheese and butter with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in chopped miniature cups. Drop mixture by spoonfuls over caramel layer; spread evenly. Return bars to refrigerator.
  4. In small bowl, add chocolate chips. In 1-quart saucepan, heat ¾ cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour over chocolate chips in bowl; let stand 5 minutes. Stir until smooth; let stand 5 minutes.
  5. Remove bars from refrigerator. Pour chocolate mixture over cream cheese layer, spreading to cover. Sprinkle with pretzels. Refrigerate until bars are completely set, at least 4 hours. With sharp knife, cut bars into 6 rows by 8 rows, wiping blade between cuts. Store bars covered in refrigerator.

Watch the recipe video here:

Over-the-top decadence that tastes like a billion bucks. Easy Billionaire Bars recipe:…

Posted by Pillsbury on Sunday, July 21, 2019

Breakfast

Fish Fingers With Avocado Dip

Save Print
Fish Fingers With Avocado Dip
Dip that fish in the avo and have a good time!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Fish Fingers
  • 1½ pounds white fish fillets
  • 1½ cups bread crumbs
  • 2 tablespoons chopped parsley
  • 1 lemon, zested
  • ⅓ cup all-purpose flour
  • 3 large eggs, whisked
Avocado Dip
  • 2 avocados
  • 1 cup plain Greek yogurt
  • ¼ cup lime juice
  • ¼ cup olive oil
  • ¼ cup cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. Cut white fish fillets into 3x4-inch long strips. Set aside.
  3. In a small bowl, combine bread crumbs, parsley, and lemon zest.
  4. Place the flour and eggs in two separate bowls.
  5. Coat each fish strip with the flour, then eggs, and then bread crumbs.
  6. Transfer strips to baking sheet and bake for 15 minutes, flipping halfway and until golden brown.
  7. Combine the avocados, yogurt, lime juice, olive oil, cilantro, salt, and pepper in a food processor and blend until smooth.
  8. Serve with baked fish fingers.
  9. Enjoy!

Watch the recipe video here:

Fish Fingers With Avocado Dip ?FULL RECIPE: http://bzfd.it/2tzjYpR

Posted by Proper Tasty on Friday, June 28, 2019