Main dish

PICADILLO (INSTANT POT)

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PICADILLO (INSTANT POT)
Picadillo is a Cuban recipe I grew up eating and is always on rotation in my house because it’s the most requested dish by my kids and it’s so easy to make.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1-1/2 lb 93% lean ground beef
  • ½ large chopped onion
  • 2 cloves garlic, minced
  • 1 to mato, chopped
  • 1 teaspoon kosher salt
  • ½ red bell pepper, finely chopped
  • 2 tbsp cilantro
  • 4 oz ½ can tomato sauce (I like Goya)
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp alcaparrado, capers or green olives would work too
Instructions
  1. Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.
  2. Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!

Watch the recipe video here:

Instant Pot Picadillo. I converted this popular recipe for my Instant Pot! This is my #1 requested dish in my home by my…

Posted by Skinnytaste on Sunday, August 18, 2019

Cake Dessert

Vegan Tiramisu

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Vegan Tiramisu
Wow your friends with this decadent vegan tiramisu. With velvety creamy layers and rich espresso you won’t believe this indulgent dessert is vegan.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
LADYFINGERS
  • 1 ½ cups all-purpose flour (185 g)
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted vegan butter, softened
  • ¾ cup vegan sugar (150 g)
  • ¼ cup aquafaba, liquid from can of chickpeas (60 mL)
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened almond milk (60 mL)
  • nonstick cooking spray, for greasing
VEGAN MASCARPONE
  • 1 ½ cups raw cashews (195 g)
  • boiling water, for soaking cashews
  • ½ cup unsweetened almond milk (120 mL)
  • ⅓ cup maple syrup (115 g)
  • ⅓ cup unrefined coconut oil, melted (65 g)
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 25 oz full-fat coconut milk, chilled (740 mL)
  • 2 tablespoons powdered sugar
SOAKING LIQUID
  • 6 fl oz espresso, room teperature (175 mL)
  • ¾ cup water (180 mL)
  • 3 tablespoons dark rum
  • cocoa powder, for dusting
Instructions
  1. Make the ladyfingers: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  2. In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy. The mixture may look broken, but will come together once the dry ingredients are added.
  3. Add ½ of the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides of the bowl and add the almond milk. Beat until combined. Add the rest of the dry ingredients and beat until smooth.
  4. Line 2 baking sheets with parchment paper and grease with nonstick spray.
  5. Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 1½ inches apart. Each cookie should be 2¼ inches long and ¾ inch wide. You should have 50-55 total.
  6. Chill the piped cookies in the refrigerator for 30 minutes.
  7. Preheat the oven to 350˚F (180˚C).
  8. Bake the ladyfingers for 13-15 minutes, until the edges are light brown. Let cool completely.
  9. Make the vegan mascarpone: Add the cashews to a medium heatproof bowl and pour in enough boiling water to cover by 1 inch (2.5 cm). Let soak until slightly plumped and softened, about 10 minutes. Drain.
  10. Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to a blender. Blend until smooth. Set aside.
  11. Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.
  12. Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.
  13. Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.
  14. Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream. Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.
  15. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
  16. Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.
  17. Slice into 9 portions and serve.
  18. Enjoy!

Watch the recipe video here:

With this delicious vegan tiramisu, dreams really DO come true ?Get the recipe: https://tasty.co/recipe/vegan-tiramisu

Posted by BuzzFeed Food on Sunday, August 18, 2019

Main dish

Instant Pot Churro Bites

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Instant Pot Churro Bites
Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 oz white or yellow cake mix (about half a box), prepared according to package directions
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup water
To Finish:
  • ⅓ cup brown sugar
  • 1 tbsp cinnamon
Instructions
  1. Coat the inside of 2 silicone egg bite molds with non-stick spray. (We love this one: https://amzn.to/2Q2dnyq)
  2. Add cinnamon and nutmeg to the prepared cake mix. Stir to combine.
  3. Gently spoon the cake batter into the prepared molds until they are ¾ full.
  4. Tap the mold on the counter to settle batter and remove any bubbles, then cover with foil, sealing edges.
  5. Pour 1 cup water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the egg molds onto the steam rack, 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 12 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the mold from the pot. Place on a cooling rack and allow to set for 5 minutes before unmolding.
  10. In a shallow bowl, mix together brown sugar and 1 tbsp cinnamon. While still warm, roll each cake bite in sugar-cinnamon mix.

Watch the recipe video here:

Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.RECIPE: http://chopsecrets.com/instant-pot-churro-bites/

Posted by Chop Secrets on Sunday, August 18, 2019

Main dish

Two-Berry Pavlova

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Two-Berry Pavlova
Here's a light and airy dessert that I first tried in Ireland. When I got home, I made it for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
TOPPINGS:
  • 2 cups fresh blackberries
  • 2 cups sliced fresh strawberries
  • ¼ cup plus 3 tablespoons sugar, divided
  • 1-1/4 cups heavy whipping cream
Instructions
  1. Place egg whites in a large bowl. Line a baking sheet with parchment; draw a 10-in. circle on paper. Invert paper.
  2. Preheat oven to 300°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in cornstarch and lemon juice.
  3. Spoon meringue onto prepared pan; with the back of a spoon, shape into a 10-in. circle, forming a shallow well in the center. Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour. Remove from oven; cool completely on baking sheet.
  4. To serve, toss berries with ¼ cup sugar in a small bowl; let stand 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.
  5. Remove meringue from parchment; place on a serving plate. Spoon whipped cream over top, forming a slight well in the center. Top with berries.
Health Tip:
  1. Anthocyanins are a group of compounds that give berries their vibrant red-violet color. They may help protect against cardiovascular disease and cancer.

Watch the recipe video here:

So light! So airy dessert!Get the recipe for Two-Berry Pavlova: https://trib.al/RzYKlIe

Posted by Taste of Home on Saturday, August 17, 2019

Dessert

Instant Pot Cherry Chocolate Pudding Cake

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Instant Pot Cherry Chocolate Pudding Cake
This cake is easy and elegant and has only FOUR ingredients!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7.5 oz devils food cake mix (about half the package)
  • 1 egg
  • 1 tbsp butter, melted
  • 21 oz can cherry pie filling, divided
  • 1½ cups water
Instructions
  1. In a medium bowl, combine cake mix, egg and melted butter until most of the dry mix is incorporated.
  2. Fold in 1½ cups of cherry pie filling (reserve the remaining ½ cup for topping).
  3. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray. Pour batter evenly into the casserole. Cover the dish loosely with foil – do not seal.
  4. Pour 1½ cups of water in the Instant Pot and insert the steam rack. Carefully lower the casserole 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 25 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Serve topped with remaining cherry pie filling (warmed if desired).

Watch the recipe video here:

This cake is easy and elegant and has only FOUR ingredients!RECIPE: http://chopsecrets.com/instant-pot-cherry-chocolate-pudding-cake/

Posted by Chop Secrets on Saturday, August 17, 2019

Main dish

Loaded Chicken Potato Soup

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Loaded Chicken Potato Soup
Chicken pot pie meets a loaded baked potato.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ pounds russet potatoes
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • 2 tablespoons olive oil, or as needed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 1 onion, diced
  • 1 cup diced carrots
  • 2 stalks celery, diced
  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup chicken stock
  • 1 cup bite-size broccoli florets
  • ½ cup bacon bits, divided
  • 2 green onions, chopped
  • 5 ounces shredded sharp Cheddar cheese, divided
  • 1 cup sour cream
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prick potatoes with a fork and wrap each potato in aluminum foil.
  3. Bake in the preheated oven until potatoes are tender, 1½ to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
  4. Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and ½ teaspoon pepper and toss to coat.
  5. Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  6. Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  7. Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  8. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about ¼ cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  9. Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, ½ of the bacon bits, ½ of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
  10. Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Watch the recipe video here:

Loaded Chicken Potato Soup: https://trib.al/oSfHdMo

Posted by Allrecipes on Saturday, August 17, 2019

Dessert

Rainbow Cake with Clouds

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Rainbow Cake with Clouds
Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package white cake mix (regular size)
  • Purple, blue, green, yellow, orange and red paste food coloring
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix according to package directions. Transfer 1-1/3 cups batter to prepared pan; spread evenly. Remove an additional 2 tablespoons batter to a small bowl; reserve.
  2. Divide remaining batter into six separate bowls, tinting each with food coloring to make the following: 2 tablespoons purple batter, ¼ cup blue batter, ⅓ cup green batter, ½ cup yellow batter, ⅔ cup orange batter, and the remaining batter red.
  3. Fill six small food-safe plastic bags with a different color batter. Cut a small hole in a corner of the red batter bag; pipe a wide ring onto white batter to within ½ in. of pan edges. Pipe a ring of orange in the middle of the red ring, leaving some red visible on each side. Repeat by piping remaining colors in the middle of the previous layer, in rainbow color order. (Each ring will be narrower than the previous layer.) Fill a bag with reserved white batter; pipe over purple ring only.
  4. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  5. Remove cake from pan; place on a serving plate. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve cake with whipped cream clouds.

Watch the recipe video here:

Your kids will love this!Get the recipe for Rainbow Cake with Clouds: https://trib.al/aoY9kJP

Posted by Taste of Home on Saturday, August 17, 2019

Main dish

Instant Pot Tomato Pie

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Instant Pot Tomato Pie
This is a fantastic brunch surprise that will thrill your guests!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2-3 oz very thin potato slices
  • 4 small tomatoes (2½ inches each)
  • 4-5 oz fresh mozzarella “pearls” (or larger mozzarella cut to ½″ pices)
  • 2 eggs, beaten
  • ½ cup half-and-half
  • ¼ cup sour cream
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 oz cooked and crumbled bacon or diced ham
  • 2 oz emmental or other good quality swiss cheese, shredded
  • Fresh ground pepper and chopped parsley for garnish (optional)
Instructions
  1. Coat the inside of an IP-friendly casserole with nonstick spray (we love this one: https://amzn.to/2OXT8Bw).
  2. Layer potato slices evenly on the bottom.
  3. Cut the tops off the tomatoes and use a melon baller or small spoon to remove the seeds and interior ribs.
  4. Place the tomatoes on the potato slices and divide the mozzarella evenly into the hollowed-out tomatoes.
  5. In a medium bowl, beat together eggs, half-and-half, sour cream, salt and pepper. Add cheese and meat and stir to combine.
  6. Carefully pour the egg mixture around the tomatoes, evenly distributing meat and cheese. Cover with a paper towel and then tightly cover with aluminum foil.
  7. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Remove the casserole and set it under the broiler until golden, 5-10 minutes.
  11. Serve immediately, topped with fresh ground pepper and chopped parsley (optional).

Watch the recipe video here:

This is a fantastic brunch surprise that will thrill your guests!RECIPE: http://chopsecrets.com/instant-pot-tomato-pie/

Posted by Chop Secrets on Saturday, August 17, 2019

Main dish

Instant Pot Berries and Cream Angel Cake

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Instant Pot Berries and Cream Angel Cake
Remember, cake is for life, not just for holidays. Treat yourself!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz angel food cake mix (half a box)
  • ½ cup +2 tbsp water
  • 2½ cups fresh berries (strawberries, blueberries, blackberries and/or raspberries)
  • 2 oz cream cheese, softened
  • 1 tbsp sugar
  • 2 tsp orange juice
  • 1 cup thawed whipped topping (or whipped cream)
Instructions
  1. In a large bowl, beat cake mix and water on low speed for 30 seconds, then on medium speed for 1 minute.
  2. Pour evenly into an ungreased IP-friendly bundt or tube pan (we love this one: https://amzn.to/2RNympZ). Cover with a paper towel and then tightly cover with aluminum foil.
  3. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack using a foil sling, then secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 27 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Allow cake to cool completely on a wire rack, then use a thin silicone spatula to gently separate the cake from the pan. Cut cake horizontally in half.
  7. Meanwhile, chop enough berries to measure 1½ cups, reserving the remainder for decoration.
  8. In a large bowl, beat cream cheese, sugar and orange juice until well combined. Beat in thawed whipped topping on low speed just until combined. Do not overmix. Gently fold in berries.
  9. Spread about ⅔ of the berries and cream mixture onto the bottom half of the cake. Cover with top of cake and remaining berries and cream mixture.
  10. Refrigerate one hour, then garnish with remaining fruit.

Watch the recipe video here:

Remember, cake is for life, not just for holidays. Treat yourself!RECIPE: http://chopsecrets.com/instant-pot-berries-and-cream-angel-cake/

Posted by Chop Secrets on Friday, August 16, 2019

Dessert

S’mores Creme Brulee

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S’mores Creme Brulee
A big bite into a scrumptious s’more brings back sweet campfire memories. This fancy take on the classic treat is perfect for a fall meal and will be adored by young and old alike.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup 2% milk
  • 3 large eggs
  • ⅔ cup sugar
  • ⅓ cup baking cocoa
  • 2 tablespoons coffee liqueur or strong brewed coffee
  • ⅔ cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • ⅓ cup sugar or coarse sugar
  • 2 cups miniature marshmallows
  • 1 milk chocolate candy bar (1.55 ounces), broken into 12 pieces
Instructions
  1. Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar, cocoa and liqueur until blended but not foamy. Slowly whisk in hot milk.
  2. Place six 4-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within ½ in. of top of ramekins. Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Remove ramekins from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold.
  3. In a small bowl, mix cracker crumbs and butter; set aside. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Using torch, heat marshmallows until browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.
  4. To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar. Broil 3-4 in. from heat 3-5 minutes or until sugar is caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Broil 30-45 seconds or until marshmallows are browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.

Watch the recipe video here:

Nothing beats a classic combo. ?–> Get the recipe for S'mores Creme Brulee: https://trib.al/NooZdQn

Posted by Taste of Home on Friday, August 16, 2019