Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
Crispy Chicken Teriyaki Rice Balls recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup soy sauce (60 g)
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup bell pepper, julienned (100 g)
  • 1 cup carrot, julienned (120 g)
  • 4 cups short grain rice, cooked (800 g)
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs (100 g)
  • 1 cup scallion, thinly sliced (100 g)
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

These crispy chicken teriyaki rice balls are seriously delicious! ??Get the recipe:…

Posted by Tasty on Friday, June 28, 2019

Dessert

Judy’s Strawberry Pretzel Salad

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Judy's Strawberry Pretzel Salad
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups crushed pretzels
  • 4½ tablespoons white sugar
  • ¾ cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Watch the recipe video here:

Judy's Strawberry Pretzel Salad: https://trib.al/lHKBHrx

Posted by Allrecipes on Wednesday, May 8, 2019

Dessert

Sugar Cookie “Pizza”

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Sugar Cookie “Pizza”
Sugar Cookie “Pizza” recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup unsalted butter, 1 stick, softened (115 g)
  • 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, room temperature (170 g)
  • 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 marshmallows
  • 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 Proper Tasty on Thursday, May 9, 2019

Main dish

Cream Cheese Enchiladas

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Cream Cheese Enchiladas
Cream Cheese Enchiladas recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8-10 flour tortillas
  • 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and ½]
  • 1-2 (4 oz.) cans green chiles
  • 3 cups cooked chicken, shredded
  • 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  • Fresh cilantro, garnish, optional
Instructions
  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  2. In a mixing bowl, stir together ½ cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.
  3. Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.
  4. In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.
  5. Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining ½ cream cheese and cook for 5-7 minutes, or until thickened.
  6. Remove from heat and pour green chile sauce over enchiladas.
  7. Top with remaining cheese.
  8. Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.
  9. Optional: broil for 3-5 minutes, or until lightly browned.
  10. Remove from oven and let it rest and set for 10-12 minutes
  11. Garnish with fresh cilantro, optional

Watch the recipe video here:

Well now we're hungry! Cream Cheese Enchiladas Recipe: http://bit.ly/309ZNPh

Posted by 12 Tomatoes on Thursday, May 9, 2019

Breakfast

Cookies-and-Cream Stuffed Pound Cake

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Cookies-and-Cream Stuffed Pound Cake
What’s better than pound cake? A stuffed pound cake, that’s what. A rich, cookies-and-cream filling takes a prepared pound cake to the next level. For this recipe, check the supermarket bakery for a pound cake on the larger side; alternatively, if you go with a smaller loaf cake (like a Sara Lee brand pound cake), go ahead and grab two—you’ll have enough filling to go around. For a different spin, swap the Oreo cookies for chopped peanut butter cups or sliced fresh strawberries.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 store-bought pound cake loaf
  • 12 Oreo cookies, divided
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ cup (2 oz.) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1½ cups powdered sugar
Instructions
  1. Use a paring knife to cut a rectangle in top of pound cake, leaving a ¾-inch border; scoop out the center of pound cake down to about 1 inch from the bottom. Reserve 2 tablespoons of the center cake crumbs for the topping, and remainder for snacking.
  2. Chop 10 of the cookies into ¼- to ½-inch pieces; set aside. Finely crush remaining 2 cookies, and stir together with reserved cake crumbs for topping.
  3. Beat together cream cheese, butter, and salt with an electric mixer until smooth and fluffy, about 3 minutes. Gradually beat in powdered sugar. Fold in chopped cookies (don’t overmix so the cream cheese mixture doesn’t get too dark). Fill cut-out center with cream cheese mixture; sprinkle with crushed cookie and crumb topping. Chill 2 to 4 hours. Slice and serve.

Watch the recipe video here:

What’s better than pound cake? A stuffed pound cake, that’s what.GET THE RECIPE: https://trib.al/5Omp0zO (via Well Done)

Posted by MyRecipes on Thursday, May 16, 2019

Main dish

Instant Pot Shrimp and Scallop Paella Pronto

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Instant Pot Shrimp and Scallop Paella Pronto
I love this saffron-infused seafood and rice dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tbsp butter
  • 1 onion, chopped
  • 4 cloves garlic, chopped
Spice Mixture:
  • 1 tsp paprika
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper
  • 1 pinch saffron threads
  • 1 cup valencia rice (or arborio)
  • 1 red bell pepper, cut into short strips
  • 1 cup chicken broth
  • ½ cup white wine
  • 1 lb large shrimp, peeled and deveined (preferably 31-40 size or larger)
  • 1 lb sea scallops
  • 1 cup green peas, frozen
  • ⅓ cup chopped cilantro or italian parsley (optional)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter has melted, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add Spice Mixture ingredients to the pot and cook for 1 minute or until spices are fragrant.
  4. Add rice and red pepper to the pot and stir well.
  5. Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Turn the pot off by selecting CANCEL, then 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 6 minutes.
  8. When the time is up, quick-release the remaining pressure. Add the shrimp, scallops and frozen peas.
  9. Cook and gently stir until shrimp and scallops are cooked through and most of the liquid has been absorbed, returning to SAUTE mode as needed.
  10. (Optional) Arrange on a paella pan (or other wide, shallow, stovetop-safe pan) and set on the stovetop, uncovered, on medium-high heat until the bottom of the rice forms a crust, about 5 minutes.
  11. Serve family-style sprinkled with cilantro or parsley.

Watch the recipe video here:

I love this saffron-infused seafood and rice dishRECIPE: http://chopsecrets.com/instant-pot-shrimp-and-scallop-paella-pronto/

Posted by Chop Secrets on Thursday, May 16, 2019

Main dish

Fried Bologna Casserole Is What’s For Dinner Tonight

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Fried Bologna Casserole Is What's For Dinner Tonight
More proof that America is still great..... Bologna! This time let's put it in a casserole! Keep the kids happy and coming back for seconds! Creamy mashed potato, gooey cheese and the star of course, Fried Bologna! Simple but absolutely a staple in my kitchen and hopefully yours too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bologna
  • 3 tablespoons butter
  • 1 onion, chopped
  • 4 cups warm mashed potatoes
  • 1½ cups shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1½ quart baking dish.
  2. Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
  3. Spread â…“ of the mashed potatoes into the prepared baking dish. Layer with 2 of the fried bologna, and sprinkle with â…“ of the cheese. Repeat with the remaining ingredients.
  4. Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Watch the recipe video here:

Main dish

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry
Creamy, decadent and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ½ tsp cardamom
  • 1 13 oz can coconut milk, full fat
  • 1½ tbsp cornstarch
  • 2 cups cooked rice, for serving
  • ¼ cup chopped cilantro or fresh basil, for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then 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 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove ¼ cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

Watch the recipe video here:

Creamy, decadent and delicious.RECIPE: http://chopsecrets.com/instant-pot-coconut-chicken-curry/

Posted by Chop Secrets on Thursday, May 16, 2019

Drink

Strawberries and Milk Shaved Ice (Raspado)

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Strawberries and Milk Shaved Ice (Raspado)
Blogger Ana Frias grew up in the desert, in Sonora, Mexico. She has very strong memories of buying raspados--Mexican-style snow cones--after school from the curbside vendor, and slurping them until her brothers would finally pick her up. To make the shaved ice, just whirl ice cubes in a food processor, 2 cups at a time, until the ice no longer makes a racket and looks like snow, with no lumps.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2½ cups chopped fresh strawberries (about 1 lb.), divided
  • 3 tablespoons sugar
  • ¼ cup condensed milk (optional)
  • 6 cups shaved ice
Instructions
  1. Put 2 cups strawberries in a medium saucepan with 1 cup water and the sugar. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until sugar dissolves and strawberries are soft, about 2 minutes. Remove from heat and let cool until no longer steaming hot, about 10 minutes.
  2. Pour cooked strawberries and syrup into a blender or food processor and purée until smooth. Let cool completely (you can put it in the refrigerator to speed this up).
  3. For each raspado, fill a 12- to 14-oz. cup or glass halfway with shaved ice and pour in about ⅓ cup strawberry syrup. Fill cup with more shaved ice and pour in another ⅓ cup syrup. Top with 2 tbsp. chopped strawberries and pour on 1 tbsp. condensed milk if you like. Serve with a spoon and/or a fat straw.
  4. Make ahead: Syrup, chilled, up to 5 days. Shaved ice, frozen, up to 1 day (whirl again before serving to break up icy clumps).

Watch the recipe video here:

Strawberry Raspado: Shaved ice + condensed milk = summer's freshest treat (via Well Done)GET THE RECIPE: http://trib.al/mG4o9FH

Posted by MyRecipes on Thursday, May 16, 2019

Main dish

Grilled Huli Huli Chicken

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Grilled Huli Huli Chicken
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup packed brown sugar
  • ¾ cup ketchup
  • ¾ cup reduced-sodium soy sauce
  • ⅓ cup sherry or chicken broth
  • 2-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons minced garlic
  • 24 boneless skinless chicken thighs (about 5 pounds)
Instructions
  1. In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade from chicken.
  3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Watch the recipe video here:

Transport yourself to Hawai'i with this tender, marinated chicken recipe!Get the recipe for Grilled Huli Huli Chicken here–> https://trib.al/hJKY0DV

Posted by Taste of Home on Wednesday, July 3, 2019