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Breakfast

Deep Dish Pizza Bread Bowl, the Easiest Pizza You’ll Ever Make!

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Deep Dish Pizza Bread Bowl, the Easiest Pizza You'll Ever Make!
Deep dish pizza is not the easiest way to make pizza but can be extremely delicious. I had to figure out a way to make one at home but on the other hand be super easy and I think I figured it out! Pizza dough from scratch, no thank you. I don’t have the time or the know how to do it. Instead grab a large french bowl and hollow it out. Now it’s as simple as filing your giant deep dish crust with all your favorite pizza toppings! But in this case pizza Fillings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 cups mozzarella cheese (grated)
  • ½ cup pepperoni
  • 1 cups canned plum tomatoes, drained well
  • 1 teaspoon oregano
  • 2 garlic cloves, peeled and crushed
  • ½ cup grated parmesan cheese, for topping
  • 3 tablespoons olive oil
Instructions
  1. Preheat oven to 350.
  2. Slice top off of bread and remove most of the insides.
  3. Layer ¼ of the cheese on the bottom of bread bowl and a pinch of oregano, then a single layer of pepperoni, then ⅔ cup crushed tomatoes and garlic. Repeat 3 times with mozzarella being the top layer.
  4. Sprinkle with parmesan and drizzle with olive oil, wrap in tinfoil.
  5. Bake for 30 minutes, remove tin foil and bake for an additional 20-30 minutes.
  6. Cool for 10 minutes, slice and serve.

Watch the recipe video here:

Doesn't this look amazing?Recipe: http://sha.red/KvsYO

Posted by Shared Food on Sunday, May 5, 2019

Main dish

Chicken Taco-Stuffed Crescent Rolls

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Chicken Taco-Stuffed Crescent Rolls
Pillsbury™ crescent dinner rolls, Old El Paso™ taco seasoning mix and Velveeta™ cheese come together for a fun take on taco night in these easy-to-make stuffed crescent rolls. Serve with seasoned sour cream, and garnish with chopped fresh cilantro.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup sour cream
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • ⅓ cup Old El Paso™ medium Thick 'n Chunky salsa (from 16-oz jar)
  • 4 oz Kraft™ Velveeta™ prepared cheese product, cut into cubes (from 16-oz package)
  • 1½ cups chopped cooked chicken
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 tablespoon butter, melted
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix sour cream and 1 tablespoon of the taco seasoning mix, stirring well. Cover and refrigerate.
  2. In medium microwavable bowl, add salsa and cheese. Microwave 1½ to 2 minutes uncovered on High, stirring after 1 minute, until cheese is melted. Stir in 3½ teaspoons of the taco seasoning mix and the chicken until well mixed. Cool 10 minutes.
  3. Separate dough into 8 triangles. On wide end of each triangle, spoon about 2 generous tablespoonfuls of the chicken mixture. Roll up, starting at wide end, gently wrapping dough around chicken mixture and rolling to opposite point. Carefully place onto cookie sheet, spacing apart.
  4. In small bowl, mix melted butter and remaining ½ teaspoon seasoning mix; brush mixture on top of crescent dough.
  5. Bake 13 to 17 minutes or until golden brown. Serve with seasoned sour cream. Garnish with cilantro before serving.

Watch the recipe video here:

You had us at "taco-stuffed."Chicken Taco-Stuffed Crescent Rolls recipe:…

Posted by Pillsbury on Sunday, May 5, 2019

Main dish

Spicy, Smokey, Cheesy and Just Amazing! Jalapeno Popper Potato Bombs!

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Spicy, Smokey, Cheesy and Just Amazing! Jalapeno Popper Potato Bombs!
Potato skins are not a new idea but what you put in them can be. Jalapeno popper is the first place my mind goes when making recipes so here we go again! Let’s get poppin! The potato skin is the perfect vessel to put your favorite flavor in! Crispy potato stuffed with creamy and gooey cheese. Salty and smoky bacon. Topped off with the star of the show, Jalapenos! Every bite is as good as the last!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 russet potatoes
  • 6 tablespoons cream cheese
  • 24 pickled jalapeno slices
  • 1½ cups Mexican cheese, shredded
  • 6 slices bacon, cooked and crumbled
Instructions
  1. Bake your potatoes for an hour at 400 degrees and cool completely.
  2. Slice them in half and scoop out most of the insides, leaving about a ¼ inch of potato in the skin. Brush each side of the potato skin with oil and bake for another 10 minutes at 400 degrees.
  3. Spread a small amount of cream cheese in the bottom of each potato skin. Top with crumbled bacon, jalapeño slices, and cheese. Bake for an additional 5 minutes until the cheese is melted. Serve immediately.

Watch the recipe video here:

Spicy, smoky, cheesy amazing-ness!Recipe: http://sha.red/9FWBd

Posted by Shared Food on Sunday, May 5, 2019

Main dish

Hanger Steak with Charred Scallion Sauce

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Hanger Steak with Charred Scallion Sauce
This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup crushed or coarsely chopped walnuts
  • 1 small garlic clove
  • 9 Tbsp. extra-virgin olive oil, divided
  • 1 1½-lb. hanger steak, cut into 4 pieces, center membrane removed
  • Kosher salt, freshly ground pepper
  • ¾ tsp. Aleppo-style pepper, plus more for serving
  • 12 scallions
  • 5 tsp. sherry vinegar or red wine vinegar
  • 1 Tbsp. chopped cornichons
  • 1 Tbsp. chopped drained capers
  • 1 Tbsp. whole grain mustard
  • ¾ tsp. chopped thyme
  • Pinch of sugar
  • Flaky sea salt
Instructions
  1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
  2. Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.
  3. Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
  4. Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

Watch the recipe video here:

If you've never charred scallions before, prepared to use this technique frequently. Make it: http://bonap.it/K8oHNd5

Posted by Bon Appétit Magazine on Saturday, May 4, 2019

Dessert

Chocolate Fondue Banana Bread Boat

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Chocolate Fondue Banana Bread Boat
Chocolate Fondue Banana Bread Boat
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
BANANA BREAD
  • 4 bananas, as ripe as possible
  • 4 tablespoons vegetable oil
  • 1 egg
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour (190 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
CHOCOLATE FONDUE
  • 12 oz semi sweet chocolate, chopped (340 g)
  • 6 tablespoons heavy cream
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 bananas, sliced, to serve
  • 12 strawberries, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mash the bananas with a fork.
  3. Add in the oil, egg, sugar, and vanilla. Stir until combined.
  4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
  5. Pour the banana bread batter into a greased loaf pan.
  6. Bake for 45-55 minutes, or until a toothpick comes out clean.
  7. In a small saucepan, combine the cream milk and chocolate, and melt over low heat.
  8. Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
  9. Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
  10. Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch (5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
  11. Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
  12. Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
  13. Enjoy!

Watch the recipe video here:

Banana bread fondue boat ??FULL RECIPE: https://tasty.co/recipe/chocolate-fondue-banana-bread-boat

Posted by Proper Tasty on Saturday, May 4, 2019

Main dish

Instant Pot Brown Sugar Honey Ham

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Instant Pot Brown Sugar Honey Ham
Sure you can make this popular recipe in the oven, but on this version, you only need the oven for a quick finish, freeing up the oven for another delicious dish. The flavor is also richer, since the pressure cooker really pushes the spiced glaze into the meat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade Mixture:
  • ¼ cup apple cider
  • ⅓ cup brown sugar
  • 1 tbsp coarse ground mustard
  • 1 tbsp honey
  • 3 lb boneless, fully-cooked spiral-sliced ham
  • ½ cup apple cider
To Finish:
  • ¼ cup apple cider
  • 1 tbsp coarse ground mustard
  • 1 tbsp honey
  • ⅓ cup brown sugar
Instructions
  1. In a small bowl, mix Marinade Mixture ingredients until combined.
  2. Place the ham in a shallow pan and pour marinade over the ham, including between the slices.
  3. Pour ½ cup apple cider in the Instant Pot, followed by the ham. Pour any leftover marinade over the ham.
  4. 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, let the pressure naturally release (about 15 minutes).
  7. Cover a rimmed baking sheet with foil and coat foil with nonstick spray. Carefully move the ham to the baking sheet.
  8. In a small bowl, combine ¼ cup apple cider, 1 tbsp mustard and 1 tbsp honey and brush over the ham.
  9. Pack remaining ½ cup brown sugar over the top of the ham.
  10. Set the ham under a broiler until the glaze is caramelized and bubbly, 5-10 minutes.

Watch the recipe video here:

Tender, juicy, glazed goodness from end to end.RECIPE: http://chopsecrets.com/instant-pot-brown-sugar-honey-ham/

Posted by Chop Secrets on Saturday, May 4, 2019

Main dish

Cheesy Chicken Biscuit Nachos

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Cheesy Chicken Biscuit Nachos
Chicken Biscuit Nachos--what’s not to love? Try this easy sheet pan nacho with Pillsbury™ biscuits, rotisserie chicken, cheese, green chiles and taco seasoning mix with fresh toppings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Original biscuits
  • 3 tablespoons butter, melted
  • 2 tablespoons (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix
  • 2 cups shredded cooked chicken (about 10 oz)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
  • 2 medium plum (Roma) tomatoes, chopped
  • 1 medium avocado, peeled, pitted and diced
  • 2 tablespoons chopped fresh cilantro leaves
  • Limes wedges, if desired
Instructions
  1. Heat oven to 350°F (or 325°F for dark nonstick pan). Spray 15x10x1-inch pan with cooking spray.
  2. Separate dough into 8 biscuits; cut into quarters. In large bowl, toss biscuit pieces with melted butter and 1 tablespoon of the taco seasoning mix until well coated.
  3. Place biscuit pieces close together in single layer in pan. Bake 15 to 18 minutes or until biscuits are just baked through and light golden brown.
  4. Meanwhile, in medium bowl, mix chicken with remaining 1 tablespoon taco seasoning mix and green chiles; stir to coat completely.
  5. Top biscuit pieces with 1 cup of the cheese, the chicken mixture, and remaining 1 cup cheese. Bake 8 to 11 minutes longer or until cheese is melted and biscuits are golden brown. Top warm biscuits with tomatoes, avocado and cilantro. Serve with limes wedges.

Watch the recipe video here:

What's not to love?Cheesy Chicken Biscuit Nachos recipe:…

Posted by Pillsbury on Friday, May 3, 2019

Main dish

Summer Salmon Niçoise

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Summer Salmon Niçoise
We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special. About that slow-roasted salmon: It is, hands down, the most foolproof way of achieving tender, perfectly-cooked fish we have ever come up with, no hot pan or sizzling oil necessary.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 Tbsp. extra-virgin olive oil, divided
  • 1 lb. skinless salmon fillet
  • Kosher salt
  • Freshly ground pepper
  • 8 oz. green beans
  • 1 cup cherry tomatoes
  • 1 small shallot
  • 1 head of butter lettuce
  • 4 large eggs, room temperature
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. red wine vinegar
  • A pinch of sugar
  • ½ cup Niçoise or other black olives
Instructions
  1. Arrange a rack in center of oven; preheat to 300°. Pour 1 Tbsp. oil into center of a rimmed baking sheet, then arrange 1 lb. salmon over oil. Season salmon all over with salt and pepper, then drizzle with another 1 Tbsp. oil.
  2. Roast salmon until flesh flakes in the thickest part of the fillet with pressed gently, 30–35 minutes. Meanwhile, fill a medium saucepan three-quarters full with water. Add several generous pinches of salt and bring to a boil, covered, over medium-high heat.
  3. While salmon is cooking and water is coming to a boil, focus on the rest of your salad prep. First, trim stem end off of 8 oz. green beans.
  4. Cut 1 cup tomatoes in half.
  5. Peel and finely chop 1 shallot. Transfer to a medium bowl; set aside.
  6. Separate leaves from 1 head of lettuce and arrange across a large platter. Cover with damp paper towels and chill until ready to serve.
  7. When water is boiling, add green beans and cook until tender but still retain some snap, about 2 minutes. As you wait for the green beans to cook, fill another medium bowl halfway with ice water. Using tongs, remove green beans immediately (but leave boiling water right where it is) and transfer to bowl with ice water. Leave green beans there for 15–20 seconds, or just long enough to chill them completely, then remove from water and pat dry; set aside. Keep the ice water for cooking the eggs.
  8. Add 4 eggs to saucepan and cook exactly 8 minutes. Transfer to ice water bath and let cool 2 minutes. Peel eggs, keeping them submerged in ice bath as you work. Pat eggs dry and transfer to cutting board.
  9. Time to make your dressing: Add 1 Tbsp. mustard, 1 Tbsp. vinegar, and a pinch of sugar to bowl with shallot; season with salt and a generous amount of pepper. Whisking constantly, slowly stream in remaining 6 Tbsp. oil until you have a thick, emulsified dressing.
  10. Remove platter with lettuce from fridge and drizzle with about one-third of dressing. Arrange green beans, tomatoes, and ½ cup olives over lettuce. Cut eggs in half and tuck into gaps on platter.
  11. Using your hands or a fork, flake off large pieces of salmon and arrange over salad.
  12. Drizzle platter with remaining dressing. Season with salt and pepper.

Watch the recipe video here:

Seems fancier than it actually is. Promise. ( via Basically) Make it: http://bonap.it/rB3zQId

Posted by Bon Appétit Magazine on Friday, May 3, 2019

Main dish

Instant Pot Bacon Ranch Potatoes

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Instant Pot Bacon Ranch Potatoes
Can’t you just taste those creamy good potatoes now?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 bacon strips, chopped
  • 2 lbs red or gold potatoes, unpeeled, cut into 1” pieces
  • 2 tsp dried parsley
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ⅓ cup broth
  • 4 oz sharp cheddar cheese, shredded
  • 3 tbsp cup ranch dressing
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is crisp.
  2. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
  3. Add potatoes, parsley, salt, garlic powder, and broth to the pot. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  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 7 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Add the cheese, ranch dressing and reserved bacon. Stir to combine.
  8. Serve hot.

Watch the recipe video here:

Can’t you just taste those creamy good potatoes now?RECIPE: http://chopsecrets.com/instant-pot-bacon-ranch-potatoes/

Posted by Chop Secrets on Friday, May 3, 2019

Dessert

J. ALEXANDER’S CARROT CAKE

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J. ALEXANDER'S CARROT CAKE
This copycat version of J. Alexander’s Carrot Cake is every bit as perfect as the original: full of carrots, pineapple and coconut, and soaked with a buttermilk syrup for a melt-in-your-mouth slice of cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CAKE:
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups sugar
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup canola oil, plus more for pan
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained
  • 2 cups julienne carrots
  • 3 ounces shredded coconut, about 1 cup
  • 1 cup pecan pieces
FOR THE SYRUP:
  • 1 cup sugar
  • ½ cup buttermilk
  • 6 ounces (1½ sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
FOR THE FROSTING:
  • 6 ounces (1½ sticks) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners' sugar
Instructions
  1. Make the Carrot Cake:
  2. Generously grease a 9x13-inch cake pan, set aside. Preheat oven to 325 degrees. Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
  3. Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
  4. Transfer batter to prepared pan. Bake approximately 45-50 minutes or until a toothpick inserted in the center comes out clean. Cake should be 1 ½-inch thick.
  5. While the cake is still hot, poke holes all over the top with a large fork. Pour the Cake syrup over the top, allowing cake to soak up the syrup. Refrigerate cake until completely cool.
  6. Frost with Cream cheese frosting. Refrigerate cake to let frosting set.
  7. Make the Syrup:
  8. Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved.
  9. Make the Frosting:
  10. Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine ingredients, mixing until smooth and free of lumps.

Watch the recipe video here:

This is hands-down one of my favorite recipes! RECIPE: https://www.mybakingaddiction.com/j-alexanders-carrot-cake/

Posted by My Baking Addiction on Wednesday, May 1, 2019