Main dish

Rainbow Grilled Chicken Salad

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Rainbow Grilled Chicken Salad
The perfect salad to get all your veggies in for the day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 1 tablespoon olive oil
Dressing
  • 1 cup sour cream
  • ¼ cup cilantro, minced
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon lime juice
Salad
  • 1 head romaine, chopped
  • ½ cup red onion, diced
  • ½ cup tomatoes, diced
  • ½ cup orange bell pepper
  • ¾ cup corn
  • ½ cup cilantro, chopped
  • ¼ cup jalapeño, diced
Garnish
  • Avocado
  • Tortilla strips
Instructions
  1. Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
  2. Cook over medium heat for about 10 minutes on each side or or until internal temperature reaches 165˚F/75˚C. Remove from pan and slice breast into pieces.
  3. In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
  4. In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
  5. Gently, toss salad with the sour cream dressing. Garnish with avocado slices and tortilla strips.
  6. Enjoy!

Watch the recipe video here:

Rainbow Grilled Chicken Salad ??FULL RECIPE: http://bzfd.it/2m5I5fo

Posted by Proper Tasty on Thursday, August 22, 2019

Main dish

Gurkensalat (German Cucumber Salad)

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Gurkensalat (German Cucumber Salad)
A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large cucumbers, sliced thin
  • ½ onion, sliced thin (optional)
  • 1 teaspoon salt
  • ½ cup sour cream
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
Instructions
  1. Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
  2. Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  3. Fold cucumber and onion slices into the sour cream mixture.
  4. Refrigerate 8 hours to over night; garnish with paprika to serve.

Watch the recipe video here:

German Cucumber Salad: https://trib.al/PQyFgM1

Posted by Allrecipes on Thursday, August 22, 2019

Main dish

Instant Pot Garlic Parmesan Mac and Cheese

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Instant Pot Garlic Parmesan Mac and Cheese
BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups water, warmed
  • 1 lb box pasta shells, rotini or other short pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 1 cup evaporated milk
  • 2 cups shredded Monterey jack
  • 1 cup grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish
Instructions
  1. Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  3. When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  4. Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  5. Salt to taste.

Watch the recipe video here:

BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!RECIPE: http://chopsecrets.com/instant-pot-garlic-parmesan-mac-and-cheese/

Posted by Chop Secrets on Wednesday, August 21, 2019

Main dish

Instant Pot Fabulous French Onion Soup

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Instant Pot Fabulous French Onion Soup
This version of the classic is gorgeously cheesy with a silky texture.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 large yellow onion, quartered and sliced onion “quarter moon” shaped slices
  • 4 smaller sweet onions, quartered and sliced onion “quarter moon” shaped slices
  • 2 tsp brown sugar
  • 3 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ cup brandy
  • ¾ cup red wine
  • 4 cups beef broth, warmed
  • Salt and pepper to taste
  • 4 thick slices of french bread, toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks–or use croutons instead)
  • 4 slices gruyere (or swiss) cheese
  • 4 slices provolone cheese
  • Paprika for garnish
Instructions
  1. Add butter and oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
  3. Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
  4. Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  5. Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
  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 8 minutes.
  8. When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
  9. Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
  10. Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

Watch the recipe video here:

This version of the classic is gorgeously cheesy with a silky texture.RECIPE: http://chopsecrets.com/instant-pot-fabulous-french-onion-soup/

Posted by Chop Secrets on Wednesday, August 21, 2019

Main dish

Citrus Salmon en Papillote

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Citrus Salmon en Papillote
This salmon dish is so simple and easy to make yet so delicious, elegant and impressive.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 orange slices
  • 6 lime slices
  • 6 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed and halved
  • Olive oil-flavored cooking spray
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons lemon juice
Instructions
  1. Preheat oven to 425°. Cut parchment or heavy-duty foil into six 15x10-in. pieces; fold in half. Arrange citrus slices on 1 side of each piece. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
  2. Fold parchment over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place in baking pans.
  3. Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

Watch the recipe video here:

https://www.facebook.com/61511025427/posts/10157272890110428/

Main dish

Japanese Zucchini and Onions

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Japanese Zucchini and Onions
Zucchini and onions are stir fried with sesame seeds and teriyaki and soy sauces.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 2 medium zucchinis, cut into thin strips
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seedsground black pepper
Instructions
  1. Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately.

Watch the recipe video here:

Japanese Zucchini and Onions: https://trib.al/iGOA1TE

Posted by Allrecipes on Wednesday, August 21, 2019

Main dish

Instant Pot Cheesy Creamy Ziti

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Instant Pot Cheesy Creamy Ziti
It’s weekend taste on a weeknight schedule!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups chicken (or vegetable) broth
  • 1 cup heavy cream
  • 2 tsp garlic, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 12 oz dried ziti pasta
  • 1½ cups pasta sauce
  • 1 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1½ cups fresh spinach, finely chopped (optional)
Instructions
  1. Layer broth, cream, garlic, salt, pepper and pasta, in that order, in the pot–do not stir. Ensure all pasta is submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  4. When the time is up, let the pressure naturally release for 6 minutes, then quick-release the remaining pressure.
  5. Stir in the pasta sauce.
  6. Add the cheeses, ⅓ cup at a time, stirring after each additional until fully melted and incorporated.
  7. Serve hot garnished with finely chopped spinach (optional).

Watch the recipe video here:

It’s weekend taste on a weeknight schedule!RECIPE: http://chopsecrets.com/instant-pot-cheesy-creamy-ziti/

Posted by Chop Secrets on Wednesday, August 21, 2019

Breakfast

Crispy Buffalo Chicken Wontons

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Crispy Buffalo Chicken Wontons
An American spin on the classic Chinese wonton.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • vegetable oil for frying
  • 1 cup shredded cooked chicken
  • ¼ cup shredded Cheddar cheese
  • 2 tablespoons ranch dressing
  • 1 tablespoon butter, melted
  • 1 ½ teaspoons hot pepper sauce, or more to taste
  • 20 wonton wrappers
Instructions
  1. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
  3. Fry in preheated oil until golden brown, 2 to 3 minutes.

Watch the recipe video here:

Crispy Buffalo Chicken Wontons: https://trib.al/Qd8g9Y3

Posted by Allrecipes on Tuesday, August 20, 2019

Main dish

Instant Pot Blackberry Cobbler

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Instant Pot Blackberry Cobbler
This tasty, easy recipe uses only five ingredients.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 oz fresh blackberries, patted dry
  • 7 oz yellow cake mix (about half the package)
  • ¼ cup butter, softened and cut into pieces
  • 1 tsp lemon zest
  • Dash nutmeg
  • 1 cup water
Instructions
  1. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray. Place blackberries in the dish.
  2. In a medium bowl, combine cake mix, butter, lemon zest, and nutmeg. Use a pastry knife to cut the butter into the other ingredients until it resembles coarse crumbs.
  3. Spread the crumb mixture over the blackberries in an even layer. Cover the dish loosely with foil – do not seal.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the baking dish 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, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the dish and set it under the broiler, uncovered, until golden, 3-5 minutes.
  9. Serve warm with whipped cream or vanilla ice cream.

Watch the recipe video here:

This tasty, easy recipe uses only five ingredients.RECIPE: http://chopsecrets.com/instant-pot-blackberry-cobbler/

Posted by Chop Secrets on Tuesday, August 20, 2019

Breakfast

Instant Pot Mini Mushroom Quiche

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Instant Pot Mini Mushroom Quiche
Delicate mushrooms are a perfect accompaniment to the bold flavor of the asiago.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 oz asiago cheese, shredded
  • 2 oz mushrooms, finely diced
  • 1 tbsp chives, snipped
  • 3 tbsp spinach leaves, cut into thin ribbons
  • 4 eggs, beaten
  • ¼ cup heavy cream (or half and half)
  • ½ tsp garlic salt
  • ½ tsp kosher salt
  • 1 cup water
  • Additional asiago cheese for garnish (optional)
Instructions
  1. Coat the inside of a silicone mold (we love these: https://amzn.to/2Q2dnyq) with nonstick spray.
  2. Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold. Top with diced mushrooms, chives, and spinach.
  3. Combine the eggs, cream, garlic salt and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than ¾ full.
  4. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the mold on to the trivet. 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 5 minutes.
  6. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  7. Carefully remove the mold and turn out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with fingers to flatten the bottom of each quiche.
  8. Garnish with additional asiago cheese if desired. Serve warm.

Watch the recipe video here:

Instant Pot Mini Mushroom QuicheFULL RECIPE: http://chopsecrets.com/instant-pot-mini-mushroom-quiche/

Posted by Chop Secrets on Tuesday, August 20, 2019