Main dish

Chicken Cordon Bleu Bake

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Chicken Cordon Bleu Bake
They look like little piggies.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices swiss cheese
  • ½ lb ham, sliced (225 g)
  • 2 sheets puff pastry, thawed if frozen
  • ¼ cup english mustard (60 g)
  • 1 egg, beaten
Instructions
  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½-inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  6. Preheat oven to 400°F (200°C).
  7. Cut the puff pastry sheets in half and gently roll out width-wise.
  8. Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.
  9. Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.
  10. Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.
  11. With a fork, score a decorative design onto the surface of the puff pastry.
  12. Sprinkle with salt.
  13. Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).
  14. Enjoy!

Watch the recipe video here:

They look like little piggies.Get the recipe: https://tasty.co/recipe/chicken-cordon-bleu-bake

Posted by BuzzFeed Food on Wednesday, July 3, 2019

Main dish

Steak with Lemon Butter and Jammy Lemon Halves

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Steak with Lemon Butter and Jammy Lemon Halves
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Lemon Butter
  • ½ preserved lemon, seeds removed, finely chopped
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Steak and Assembly
  • 2 1¼–1½-inch-thick bone-in New York strip steaks (about 3 pounds total)
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 1 lemon, halved
Instructions
Lemon Butter
  1. Process preserved lemon, butter, lemon zest, salt, and pepper in a food processor, scraping down sides as needed, until smooth. (Alternatively, you can whisk together in a large bowl.) With motor running, add lemon juice in a steady stream. Process until completely incorporated.
  2. If not using right away, transfer lemon butter to a sheet of parchment paper and roll into a cylinder. Or scoop it into a small bowl and cover.
Do Ahead: Lemon butter can be made 3 days ahead. Chill.
Steak and Assembly
  1. Let steaks sit at room temperature about 1 hour before cooking.
  2. Preheat oven to 350°. Heat oil in a large ovenproof skillet over medium-high. Season steaks with salt. Add steaks to skillet and arrange lemon halves, cut side down, around. Cook, turning steaks every 2 minutes or so, until steaks are well browned and cut sides of lemon are very dark, 6–8 minutes. Transfer lemon halves to a plate.
  3. Place skillet in oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°, about 4 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and top with some lemon butter. Let steaks rest at least 10 minutes before slicing.
  4. Top steaks with more butter and serve with cooked lemon halves for squeezing over.

Watch the recipe video here:

Your week just got infinitely better due to this Steak with Lemon Butter.RECIPE: http://bonap.it/3swwSno

Posted by Bon Appétit Magazine on Wednesday, July 3, 2019

Pasta

One-Pot Basil Pasta

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One-Pot Basil Pasta
One-Pot Basil Pasta recipe.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • ¼ onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ cup baby plum tomato, halved or regular tomatoes chopped into small bits (100 g)
  • ⅓ cup fresh basil, chopped, plus a few sprigs to decorate (15 g)
  • ⅓ cup fresh parsley, chopped (15 g)
  • 5 oz linguine, or spaghetti (150 g)
  • salt, to taste
  • pepper, to taste
  • 1 pinch crushed chillies
  • 2 tablespoons olive oil
  • 2 ½ cups cold water (600 mL)
  • parmesan cheese, to garnish
Instructions
  1. Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it’s softened enough.
  2. Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
  3. Enjoy!

Watch the recipe video here:

One-Pot Basil Pasta ?FULL RECIPE: https://tasty.co/recipe/one-pot-basil-pasta

Posted by Proper Tasty on Thursday, July 4, 2019

Main dish

Blackberry Icebox Cake

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Blackberry Icebox Cake
This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pints blackberries, divided
  • ½ cup blackberry jam
  • 1 lemon
  • 2 cups chilled heavy cream
  • ¼ cup powdered sugar
  • Pinch of kosher salt
  • 8 oz. vanilla wafers, divided
Instructions
  1. Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
  2. Add ½ cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
  3. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
  4. Beat in ¼ cup powdered sugar and a pinch of salt just to combine.
  5. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
  6. Spoon about ¼ cup berry mixture over wafers. Scoop 1½ cups whipped cream into a small bowl; cover and save in fridge for later. Spread ½ cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed—no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
  7. Bring up plastic overhang to cover and chill at least 24 hours.
  8. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
  9. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
  10. Cut reserved berries in half lengthwise and arrange them on top.
  11. Slice cake into 8 pieces to serve.
  12. Do Ahead: Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Watch the recipe video here:

This is the no-bake dessert you'll be making all summer.Make it: http://bonap.it/EJHnzze

Posted by Bon Appétit Magazine on Thursday, July 4, 2019

Dessert

Chocolate Ganache Peanut Butter Cupcakes

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Chocolate Ganache Peanut Butter Cupcakes
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • ¾ cup baking cocoa
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, room temperature
  • ½ cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
FILLING:
  • ½ cup creamy peanut butter
  • 3 tablespoons unsalted butter, softened
Instructions
  1. cup confectioners' sugar
  2. to 4 tablespoons 2% milk
GANACHE:
  1. cups (12 ounces) semisweet chocolate chips
  2. /2 cup heavy whipping cream
PEANUT BUTTER FROSTING:
  1. cup packed brown sugar
  2. large egg whites
  3. /4 teaspoon salt
  4. /4 teaspoon cream of tartar
  5. teaspoon vanilla extract
  6. cups unsalted butter, softened
  7. /3 cup creamy peanut butter
  8. Chocolate curls, optional

Watch the recipe video here:

This. Is. Divine.> Get the recipe for Chocolate Ganache Peanut Butter Cupcakes: https://trib.al/jIhX4Hj

Posted by Taste of Home on Friday, May 31, 2019

Main dish

BUFFALO RANCH STUFFED CHICKEN

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BUFFALO RANCH STUFFED CHICKEN
I’m a sucker for buffalo chicken and this stuffed buffalo chicken doesn’t disappoint! It has the perfect balance of spicy buffalo sauce cooled down with a little ranch dressing. The cheesy filling is seasoned with ranch too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless skinless chicken breasts, 6 ounces each
  • 4 ounces cream cheese, room temperature
  • ½ cup grated cheddar cheese
  • 1 packet ranch seasoning
  • ½ cup buffalo sauce
  • 1 tablespoon fresh parsley
  • Ranch or blue cheese dressing, for serving
Instructions
  1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
  3. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
  4. Spoon the cream cheese mixture evenly into piece of chicken.
  5. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
  6. Bake for 25 minutes, brushing with additional sauce every ten minutes.
  7. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.

Watch the recipe video here:

Buffalo Ranch Stuffed Chicken…soooo good! Know anyone on KETO? RECIPE: https://thatlowcarblife.com/stuffed-buffalo-chicken/

Posted by Kitchen Fun With My 3 Sons on Sunday, June 2, 2019

Dessert

Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake
This simple, fresh strawberry cake is the perfect springtime dessert. Besides being wonderfully easy to slice and serve for a crowd, sheet cakes (like this pink beauty) are great for entertaining because they require no special cake frosting skills to look impressive.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups (10 oz.) unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1½ teaspoons vanilla extract
  • 3 cups (about 12¾ oz.) all-purpose flour
  • 1 (3-oz.) pkg. strawberry-flavored gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1¼ cups whole buttermilk
  • 1½ cups diced fresh strawberries, divided
  • 2 (12-oz.) containers ready-to-spread vanilla frosting (such as Betty Crocker) 10 Fresh strawberries, halved
Instructions
  1. Preheat oven to 350°F. Line a half-size (18- x 13- x 1-inch) rimmed baking sheet with parchment paper; lightly grease parchment with cooking spray.
  2. Beat butter in a large bowl with an electric mixer on medium speed until creamy. With mixer running, gradually add sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well combined after each addition. Beat in lemon juice and vanilla.
  3. Stir together flour, gelatin, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk alternately to butter mixture in 5 additions, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Stir in 1 cup chopped strawberries. Spread mixture in prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes.
  4. Cool cake completely on baking sheet on a wire rack, about 1 hour. Finely chop remaining ½ cup diced strawberries and stir into vanilla frosting. Spread cooled cake with frosting. Refrigerate at least 1 hour and up to overnight. Garnish each piece with halved strawberries.

Watch the recipe video here:

This simple, fresh strawberry cake is the perfect springtime dessert ? (via Well Done)GET THE RECIPE: https://trib.al/fQQJJCW

Posted by MyRecipes on Wednesday, June 5, 2019

Main dish

Strawberries ‘n’ Cream Croissant Cups

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Strawberries 'n' Cream Croissant Cups
Perfect treat for brunch! Enjoy at room temperature or reheated in the oven.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 large stale croissants, cut into small cubes
  • 1 cup diced fresh strawberries
  • ½ (8 ounce) package cream cheese, softened
  • ⅓ cup white sugar
  • ¼ cup milk
  • 1 egg
  • 1 teaspoon vanilla extrac
  • t2 tablespoons confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet.
  2. Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes.
  3. Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked.
  4. Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving.

Watch the recipe video here:

Strawberries & Cream Croissant Cups: https://trib.al/AEQmHmn

Posted by Allrecipes on Wednesday, June 5, 2019

Main dish

Instant Pot Russian Garlicky Beef and Rice

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Instant Pot Russian Garlicky Beef and Rice
An extra helping of roasted garlic is the magic of this dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup olive oil
  • 1 lb beef stew meat cut into ¾″ pieces
  • 4 tbsp butter
  • 1 large onion, finely diced
  • 1½ cups shredded carrots
Seasoning Mixture:
  • 1 tbsp kosher salt
  • ½ tsp black pepper
  • ½ tsp each cumin, paprika, coriander
  • 2 bay leaves
  • 2½ cups brown rice, rinsed
  • 2 whole heads garlic, unpeeled, top ⅓ removed to expose cloves
  • 3 cups hot water
  • ½ cup chopped italian parsley (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot, brown the meat for 5 minutes.
  3. Add butter and onion to the pot and saute until onion is soft, 3-4 minutes.
  4. Add carrots and Seasoning Mixture ingredients and cook for 5 minutes more, using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add bay leaves, then spread rinsed rice in an even layer over the top of the vegetables–do not stir.
  6. Push garlic heads, cut side down, into the rice until they are halfway submerged.
  7. Slowly pour the hot water directly over the garlic cloves to soften.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  10. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  11. Carefully remove the garlic heads and set aside. Remove bay leaves bay leaves and discard. Stir rice mixture to combine.
  12. Squeeze the garlic cloves back into the pot, add chopped parsley (optional) and stir to combine. Serve warm

Watch the recipe video here:

An extra helping of roasted garlic is the magic of this dish.RECIPE: http://chopsecrets.com/instant-pot-russian-garlicky-beef-and-rice/

Posted by Chop Secrets on Wednesday, June 5, 2019

Dessert

Mississippi Mud Cheesecake

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Mississippi Mud Cheesecake
All the flavors of Mississippi Mud Cake (chocolate, pecans, and marshmallows) in a cheesecake instead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Crust:
  • 1½ cups finely crushed animal cracker cookies
  • ¾ cup white sugar
  • 1 tablespoon instant coffee granules
  • ¼ cup melted butter
  • Cheesecake:
  • 1½ cups white sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 teaspoons instant coffee granules
  • 3 tablespoons cornstarch
  • 3 (8 ounce) packages cream cheese, softened
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans
  • Topping:
  • ½ cup semisweet chocolate chips
  • 2 tablespoons milk
  • ½ cup marshmallow creme
  • ¼ cup chopped pecans
Instructions
  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
  2. Mix together the animal cracker crumbs, ¾ cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
  3. To make the filling, combine 1½ cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in ½ cup of chopped pecans, then pour into the prepared crust.
  4. Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
  5. Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle ¼ cup of chopped pecans overtop. Chill completely before serving.

Watch the recipe video here:

Mississippi Mud Cheesecake: https://trib.al/qbHYcsj

Posted by Allrecipes on Wednesday, June 5, 2019