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Main dish

Instant Pot Honey Sesame Chicken

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Instant Pot Honey Sesame Chicken
Skip the take-out and try this easy homemade version instead!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 lbs boneless, skinless chicken thighs
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • ½ cup low sodium soy sauce
  • ¼ cup ketchup
  • ¼ tsp red pepper flakes
  • ⅓ cup honey
  • 2 tsp toasted sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp thinly sliced scallions
  • Sesame seeds
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, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add soy sauce, ketchup and red pepper flakes to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken back into to the pot, turning once to coat.
  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 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the meat from the pot to a cutting board and chop into bite-sized pieces.
  10. Add honey and sesame oil to the pot and stir to combine.
  11. In a small bowl mix together ¼ cup of pot liquid and cornstarch. Stir into the pot until thickened.
  12. Add chicken back to the pot and stir to coat. Adjust seasonings.
  13. Serve hot over rice, noodles or zoodles, garnished with scallions and sesame seeds.

Watch the recipe video here:

Skip the take-out and try this easy homemade version instead!RECIPE: http://chopsecrets.com/instant-pot-honey-sesame-chicken/

Posted by Chop Secrets on Friday, May 24, 2019

Main dish

BA’s Ultimate Lobster Rolls

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BA's Ultimate Lobster Rolls
Warm, toasty, buttered rolls are key. If you can't find New England–style buns, trim ¼-inch from both sides of standard hot dog buns to remove the crust and expose more surface area.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 3 1¼-pound live lobsters
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • 2–3 tablespoons mayonnaise
  • Freshly ground black pepper
  • 6 New England–style split-top hot dog buns
  • 2 tablespoons unsalted butter, room temperature
Instructions
  1. Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
  2. Crack lobster shells, pick meat from tail and claws, and cut into ½-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
  3. Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
DO AHEAD:
  1. Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.

Watch the recipe video here:

Are you a mayo or butter lobster roll kind of person? Make them: http://bonap.it/Ltf8sMk

Posted by Bon Appétit Magazine on Friday, May 24, 2019

Breakfast

Grilled Wings with Pineapple-Ginger Glaze

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Grilled Wings with Pineapple-Ginger Glaze
Not to brag, but these wings are incredible. The marinade is nice and the char from the grill is perfect. These wings have some heat to them, but not too much. Wings often come in one piece, but don’t fret: Cutting whole wings is easy, just make sure you cut through the joints.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2¼ pounds chicken wings, cut into drumettes and flats (about 24 wings)
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon granulated sugar
  • 1 teaspoon kosher salt, divided
  • 1 (12-oz.) can ginger ale
  • ½ cup pineapple preserves
  • ½ cup pineapple juice
  • 1 tablespoon fresh lime juice (from 1 lime)
  • Cooking spray
Instructions
  1. Combine chicken, oil, oregano, cayenne, paprika, sugar, and ½ teaspoon of the salt in a large bowl, stirring well to coat chicken.
  2. Combine ginger ale, pineapple preserves, pineapple juice, lime juice, and remaining ½ teaspoon salt in a small saucepan.
  3. Preheat grill to medium-high (400°F to 450°F). Place saucepan on the grill, and bring to a boil. Cook, stirring often, until reduced by half, about 10 minutes. Remove from grill; reserving half of sauce for serving.
  4. Coat grill rack with cooking spray. Place chicken on rack, and grill, turning often, until slightly charred and cooked through, brushing often with pineapple sauce, about 15 minutes. Remove from grill, toss with reserved sauce. Serve immediately.

Watch the recipe video here:

Not to brag, but these wings are incredible. ?GET THE RECIPE: https://trib.al/v0NMIY4

Posted by MyRecipes on Friday, May 24, 2019

Main dish

Instant Pot Better-Than-Takeout Chicken Fried Rice

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Instant Pot Better-Than-Takeout Chicken Fried Rice
Leftovers are delicious the next day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups white rice, rinsed
  • 2 cups water
  • 3 tbsp toasted sesame oil
  • 1 small onion, finely diced
  • 10 oz frozen peas and carrots mixture
  • 6-8 oz diced cooked chicken (rotisserie works great)
  • 1 tbsp butter
  • 4 eggs, lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • Salt and pepper to taste
  • Garnish with sliced green onion and additional sesame seeds (optional)
Instructions
  1. Add rinsed rice and water to the pot, then 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, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
  5. Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  6. When oil gets hot, add onion to the pot and saute 2 minutes.
  7. Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  8. Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  9. Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  10. Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

Watch the recipe video here:

Leftovers are delicious the next day!RECIPE: http://chopsecrets.com/instant-pot-better-than-takeout-chicken-fried-rice/

Posted by Chop Secrets on Friday, May 24, 2019

Dessert

Instant Pot Maple Candied Pecans

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Instant Pot Maple Candied Pecans
Beware, they’ll disappear in a flash!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Syrup Mixture:
  • ⅔ cup pure maple syrup
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • ½ tsp ground ginger
  • ½ tsp coarse salt
  • ¼ tsp nutmeg
  • ¼ tsp cayenne pepper, or to taste
  • ¼ tsp maple extract (optional, but amazing!)
  • 4 cups pecan halves (about 20 oz)
  • ⅓ cup water
Sugar Finish Mixture (optional)
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tsp cinnamon
Instructions
  1. Combine Syrup Mixture ingredients in the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  2. Add pecans and cook and stir constantly for 5 minutes, or until pecans are tender.
  3. Add water to the pot and stir to combine.
  4. Turn the pot off by selecting CANCEL, then 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 pressure, then stir to combine.
  7. Using a slotted spoon, carefully remove pecans to parchment-lined baking sheet in a single layer.
  8. Bake at 300 degrees for 10 minutes, then stir. Bake an additional 5 minutes, watching carefully for signs of burning.
  9. (Optional) Remove from oven and allow to cool for 5 minutes, then mix Sugar Mixture ingredients in a gallon bag and add pecans, shaking to coat.
  10. Spread pecans evenly on parchment and allow to cool before packaging.

Watch the recipe video here:

Beware, they’ll disappear in a flash!RECIPE: http://chopsecrets.com/instant-pot-maple-candied-pecans/

Posted by Chop Secrets on Friday, May 24, 2019

Cake Dessert

THE BEST CHOCOLATE CAKE RECIPE

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THE BEST CHOCOLATE CAKE RECIPE
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar (400 grams)
  • 1¾ cups all-purpose flour (210 grams)
  • ¾ cup unsweetened cocoa powder (64 grams)
  • 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs
  • 1 cup buttermilk (240 mL)
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
  • ½ cup vegetable oil (120 mL)
  • 2 teaspoons vanilla extract (4 grams)
  • Chocolate Buttercream Frosting
Instructions
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this chocolate layer cake.

Watch the recipe video here:

The Best Chocolate Cake with rich buttercream frosting! ?RECIPE: https://www.mybakingaddiction.com/the-best-chocolate-cake

Posted by My Baking Addiction on Friday, May 24, 2019

Dessert

Strawberry Country Cake

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Strawberry Country Cake
https://www.facebook.com/20534666726/posts/10157089209146727/
Author:
Cuisine: American
Recipe type: Desert
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra-large eggs, at room temperature
  • ¾ cup sour cream, at room temperature
  • ½ teaspoon grated lemon zest
  • ½ teaspoon grated orange zest
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • For the filling for each cake:
  • 1 cup (1/2 pint) heavy cream, chilled
  • 3 tablespoons sugar
  • ½ teaspoon pure vanilla extract
  • 1 pint fresh strawberries, hulled and sliced
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
  3. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
  4. Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
  5. To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with ½ the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Strawberry Country Cake ?Save the recipe: https://foodtv.com/2VUzXjG!

Posted by Food Network on Friday, May 24, 2019

Main dish

Crunchy Baked Saffron Rice with Barberries (Tachin)

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Crunchy Baked Saffron Rice with Barberries (Tachin)
Also known as tachin, this crispy baked Persian rice is often layered with meat, dried fruit, spices, and presented in a rectangular shape. We omitted the meat to keep things simple and went with a round shape to change things up. Rinse the rice to keep it from getting gummy, and parboil it so it will be soft and tender after baking. The yogurt, eggs, and oil are what create the golden color and crispy texture, which will have you coming back for bite after bite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons kosher salt, plus more
  • 2 cups basmati rice
  • 2 tablespoons unsalted butter
  • ½ cup dried barberries or 1 cup dried tart cherries
  • 1 teaspoon rose water (optional)
  • 1 teaspoon saffron threads, finely ground
  • 3 large egg yolks
  • 1 cup plain whole-milk yogurt (not Greek)
  • ½ cup grapeseed or vegetable oil, plus more for dish
Instructions
  1. Bring a large pot of water to a boil and add 2 large palmfuls of salt (about ½ cup). While you’re waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
  2. Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6–8 minutes. Drain and rinse with cold water.
  3. Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
  4. Place rack in lower third of oven; preheat to 400°. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, ½ cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
  5. Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).
  6. Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.

Watch the recipe video here:

This crunchy baked saffron rice is a total showstopper.Make it: http://bonap.it/tO7zneE

Posted by Bon Appétit Magazine on Thursday, May 23, 2019

Main dish

TACO MEATBALL BITES

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TACO MEATBALL BITES
These Mexican-inspired meatballs have just the right amount of spice, and can easily be paired with tons of toppings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MEATBALLS
  • 1 lb ground beef (80/20)
  • 2 tablespoons taco seasoning
  • 1 tablespoon tomato paste
  • 2 tablespoons canned chopped chilies
  • 1 large egg, lightly beaten
  • 1⁄3 cup plain breadcrumbs
  • 2 tablespoons chopped cilantro
TOPPINGS
  • 24 -30 corn, chip scoops
  • cheese, dip (Queso, see recipe below)
  • 1 cup guacamole
  • 1 cup small dice pico de gallo
  • 2 tablespoons finely chopped cilantro
  • 1 cup sour cream
QUESO
  • 1 1⁄2 cups grated cheddar cheese
  • 1 1⁄2 cups grated monterey jack pepper cheese
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 ablespoon canned chopped chile
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a large bowl, combine ground beef, taco seasoning, tomato paste, 2 tablespoons chopped chilis, egg, breadcrumbs and chopped cilantro. Form into 2-inch meatballs and place on prepared baking sheet.
  3. Bake for 15-20 minutes until cooked through. Remove and place each meatball in a corn chip scoop. Drizzle with queso, and top with guacamole, pico de gallo and chopped cilantro. Serve with a side of sour cream.
For the Queso:
  1. In a large bowl, toss to combine cheddar cheese, pepper jack cheese and cornstarch. In a medium saucepan, bring milk to a simmer. Whisk in cheeses and chopped chilis. Bring to a simmer to thicken, about 1-2 minutes.

Watch the recipe video here:

THIS is what we're taco-ing about! ?Save the @Genius Kitchen recipe: https://genius.kitchen/2KWFMbc!

Posted by Food Network on Thursday, May 23, 2019

Salads

Farro Salad With Cucumber And Yogurt-Dill Dressing

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Farro Salad With Cucumber And Yogurt-Dill Dressing
Farro Salad With Cucumber And Yogurt-Dill Dressing
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 1 ½ cups uncooked farro (255 g)
  • 1 english cucumber, seeded and chopped
  • salt, to taste
  • 3 plum tomatoes
  • ½ cup scallions, chopped (50 g)
  • fresh parsley, minced, for garnish
YOGURT-DILL DRESSING
  • ¾ cup greek yogurt (215 g)
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon pepper
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon fresh dill, minced
Instructions
  1. Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes, until the farro is tender
  2. While the farro cooks, seed and chop the cucumber. Add it to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.
  3. Dice the tomatoes.
  4. Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.
  5. Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.
  6. Enjoy!

Watch the recipe video here:

Farro salad with cucumber and yogurt-dill dressing is SO refreshing ?FULL RECIPE: https://tasty.co/recipe/farro-salad-with-cucumber-and-yogurt-dill-dressing

Posted by Proper Tasty on Friday, May 24, 2019