Main dish

Instant Pot Parmesan Puffs 4 Ways

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Instant Pot Parmesan Puffs 4 Ways
Astonish your guests with this tantalizing treat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 egg whites
  • 4 oz good quality finely grated parmesan
  • 1 cup water
To Finish:
  • 1 tbsp everything bagel seasoning (or poppy seed/sesame seed mix)
  • 1 tbsp very finely chopped bacon
  • 1 tbsp very finely chopped pecans
  • 1 tbsp paprika
Instructions
  1. In a medium bowl mix together egg whites and grated parmesan until it resembles loose mashed potatoes.
  2. Form into 8 balls and refrigerate at least 30 minutes until firm.
  3. Roll 2 parmesan balls in each of the 4 toppings (2 in bagel seasoning, 2 in bacon, etc.).
  4. Place parmesan balls in a parchment-lined steamer basket.
  5. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack.
  6. 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, quick-release the pressure.
  9. Serve warm.

Watch the recipe video here:

Astonish your guests with this tantalizing treat.RECIPE: http://chopsecrets.com/instant-pot-parmesan-puffs-4-ways/

Posted by Chop Secrets on Tuesday, August 13, 2019

Main dish

Easy Cast-Iron Cheesy Asparagus Quiche

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Easy Cast-Iron Cheesy Asparagus Quiche
This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. It’s yummy in your tummy and easy on the dishes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • olive oil, to taste
  • 1 bunch asparagus, trimmed and chopped into 3-in (7 cm) pieces
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 8 tablespoons unsalted butter
  • 2 cups all-purpose flour (250 g)
  • ½ teaspoon baking powder
  • ¾ cup grated parmesan cheese, divided (80 g)
  • ¼ cup cold water (60 mL)
  • 6 large eggs
  • ⅓ cup sour cream (75 g)
  • ⅔ cup half & half (160 mL)
  • 1 ½ cups shredded cheddar cheese (150 g)
  • 1 cup cherry tomato, halved (200 g)
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.
  3. Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.
  4. Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.
  5. Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.
  6. Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.
  7. Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.
  8. Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.
  9. Enjoy!

Watch the recipe video here:

This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast ?Get the recipe: https://tasty.co/recipe/easy-cast-iron-cheesy-asparagus-quiche

Posted by BuzzFeed Food on Monday, August 12, 2019

Main dish

Traditional Filipino Lumpia

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Traditional Filipino Lumpia
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 2 cloves garlic, crushed
  • ½ cup chopped onion
  • ½ cup minced carrots
  • ½ cup chopped green onions
  • ½ cup thinly sliced green cabbage
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 30 lumpia wrappers
  • 2 cups vegetable oil for frying
Instructions
  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1½ inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to ½ inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Watch the recipe video here:

Traditional Filipino Lumpia: https://trib.al/tnkjdRQ

Posted by Allrecipes on Monday, August 12, 2019

Main dish

5-Ingredient Zucchini Noodles With Spicy Peanut Sauce

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5-Ingredient Zucchini Noodles With Spicy Peanut Sauce
5-Ingredient Zucchini Noodles With Spicy Peanut Sauce
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup peanut butter, chunky (120 g)
  • 1 tablespoon siracha, to taste, plus more for serving
  • ½ lime, juiced
  • ¼ cup water (60 mL)
  • 4 medium zucchinis, or 2 large
  • 4 green onions, chopped, light and dark parts divided
  • kosher salt, to taste
Instructions
  1. In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
  2. Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
  3. Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
  4. Divide the noodles between serving bowls. Garnish with the dark scallion parts.
  5. Enjoy!

Watch the recipe video here:

You only need 5 ingredients to make this savory peanut zucchini noodle dish!Recipe: https://tasty.co/recipe/5-ingredient-zucchini-noodles-with-spicy-peanut-sauce

Posted by BuzzFeed Food on Monday, August 12, 2019

Main dish

Chicken Mole Enchilada Casserole

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Chicken Mole Enchilada Casserole
I have more than once wondered why everything can’t be covered in mole sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups shredded cooked chicken
  • 12 corn tortillas, halved
  • 3 cups Monterey Jack or Mexican blend cheese, grated
  • 1 jar Dona Maria mole
  • 3 cups chicken broth
  • Sour cream, for serving (optional)
  • Fresh cilantro, chopped, for serving (optional)
  • Red onion, thinly sliced, for serving (optional)
Instructions
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  2. Add the mole to a medium saucepan over medium heat, and slowly stir in the chicken broth. Cook for about 10 minutes, stirring frequently. Sauce should be smooth.
  3. Pour ½ cup of the mole sauce into the prepared baking dish and line bottom with 8 tortilla halves to cover entire dish.
  4. Top with 1 cup of the chicken and cover with ¾ cup of the mole sauce. Top with ¾ cup of the cheese. Repeat with another layer of tortillas, chicken, mole sauce, and cheese.
  5. Add one more layer of tortillas, chicken, mole sauce, and cheese. Add a final layer of tortillas and cover evenly with mole sauce. (You may have some sauce leftover.) Sprinkle with remaining cheese.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until cheese has melted.
  7. Let sit 5 minutes before serving. Garnish with sour cream, red onion, and cilantro, if using. Enjoy!

Watch the recipe video here:

I have more than once wondered why everything can’t be covered in mole sauce.Recipe Here: http://bit.ly/30a90pE

Posted by 12 Tomatoes on Monday, August 12, 2019

Main dish

Cheesy Taquitos (Chequitos)

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Cheesy Taquitos (Chequitos)
Cheesy "Taquitos" with Alix!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
GROUND BEEF
  • 1 lb ground beef, 80/20 (455 g)
  • 1 cup white onion, diced (150 g)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
SHREDDED CHICKEN
  • 2 cups shredded chicken, cooked (250 g)
  • 1 cup tomato, crushed or diced (200 g)
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 2 cups shredded parmesan cheese (200 g)
  • 1 cup shredded mexican cheese blend (100 g)
FOR SERVING
  • lime wedge
  • sour cream
  • fresh cilantro, chopped
Instructions
  1. In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
  2. In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
  3. In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
  4. Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
  5. Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
  6. Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
  7. Enjoy!

Watch the recipe video here:

Cheesy "Taquitos" with Alix! Get the recipe: https://tasty.co/recipe/cheesy-taquitos-chequitos

Posted by Tasty on Monday, August 12, 2019

Breakfast

Instant Pot Buffalo Chicken Pinwheels

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Instant Pot Buffalo Chicken Pinwheels
Check out these spicy, creamy, tangy buffalo chicken pinwheels.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb boneless, skinless chicken breast, cut into 4 pieces
  • ¼ cup water
  • ½ cup Buffalo-style hot sauce
  • 5 oz cream cheese, softened
  • 2 tbsp ranch dressing
  • ½ cup shredded cheddar-jack cheese
  • 2 tbsp green onions, thinly sliced
  • 2 cups loosely packed fresh spinach
  • 2-3 large “burrito size” flour tortillas
Instructions
  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  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 15 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot and shred thoroughly (a hand mixer works great for this job).
  6. Return chicken to pot along with softened cream cheese, ranch dressing, shredded cheese and green onions. Stir until well blended, returning to SAUTE mode as needed.
  7. Divide chicken mixture between tortillas, spreading in a thin, even layer and leaving a ½″ gap around the edge.
  8. Divide spinach in a thin layer over the chicken mixture, then roll each tortilla tightly.
  9. Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours.
  10. When ready to serve, unwrap and cut into 1” wide slices.

Watch the recipe video here:

Check out these spicy, creamy, tangy buffalo chicken pinwheels.RECIPE: http://chopsecrets.com/instant-pot-buffalo-chicken-pinwheels/

Posted by Chop Secrets on Monday, August 12, 2019

Burgers

THE BEST GRILLED PORTOBELLO MUSHROOM BURGERS

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THE BEST GRILLED PORTOBELLO MUSHROOM BURGERS
I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 4 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tablespoons olive oil
  • 1 tbsp chopped rosemary
  • 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
  • 4 thick slices red onion
  • 4 oz reduced fat Swiss, sliced thin (Alpine lace)
  • 4 thin slices tomato
  • ½ avocado, sliced thin
  • baby spinach
  • 4 whole wheat low calorie buns, I used Martin
Instructions
  1. In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
  2. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
  3. Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
  4. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
  5. Top the mushrooms with cheese during the last minute of cooking.
  6. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
  7. To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Watch the recipe video here:

EASY VEGGIE BURGER!! I set out to make a great tasting BEST Portobello Mushroom Burger that even carnivores would enjoy!…

Posted by Skinnytaste on Monday, August 12, 2019

Main dish

Pressure Cooker Denver Omelet Frittata

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Pressure Cooker Denver Omelet Frittata
Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the pressure cooker. Here's the perfect brunch dish to serve company after church or another early outing. —Connie Eaton, Pittsburgh, Pennsylvania
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, peeled and sliced
  • 1 small onion, thinly sliced
  • 1 cup water
  • 12 large eggs
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces sliced deli ham, chopped
  • ½ cup chopped green pepper
  • 1 cup shredded cheddar cheese, divided
Instructions
  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1½-qt.). Wipe pressure cooker clean; pour in water.
  2. In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and ½ cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed.
  3. Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.

Watch the recipe video here:

Instant Pot breakfast to the rescue!–> Get the recipe for Pressure Cooker Denver Omelet Frittata: https://trib.al/NjM6Sgy

Posted by Taste of Home on Monday, August 12, 2019

Main dish

Stuffed Bell Peppers

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Stuffed Bell Peppers
Recipe of the Day: The Pioneer Woman - Ree Drummond's Stuffed Bell Peppers?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 bell peppers, any color
  • 4 tablespoons olive oil, plus more for drizzling
  • 8 ounces lean ground beef
  • Kosher salt and freshly ground black pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 medium zucchini, finely diced
  • 4 Roma tomatoes, seeded and finely diced
  • Red pepper flakes, as needed
  • 1 cup cooked long-grain and wild rice
  • 1½ cups grated pepper Jack cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining ½ cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Watch the recipe video here:

Recipe of the Day: The Pioneer Woman – Ree Drummond's Stuffed Bell Peppers?Save the recipe: https://foodtv.com/31l8FkO!

Posted by Food Network on Sunday, August 11, 2019