Breakfast

AIR FRYER HARD “BOILED” EGGS

Save Print
AIR FRYER HARD “BOILED” EGGS
Making hard boiled eggs in the air fryer is so quick and easy, no water needed!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large eggs
  • Salt, black pepper, everything bagel seasoning, optional
Instructions
  1. Place the eggs in the air fryer basket and cook 250F 15 minutes for a softer yolk, 17 minutes for a firmer yolk (time may vary depending on the make and model of your air fryer).
  2. Run under cold water and peel right away.

Watch the recipe video here:

Laziest way to make Hard "Boiled" Eggs! No water needed, just eggs!https://www.skinnytaste.com/air-fryer-hard-boiled-eggs/tag

Posted by Skinnytaste on Wednesday, July 10, 2019

Side dish

Rotel Potatoes Aligots

Save Print
Rotel Potatoes Aligots
This is a marriage of two of the greatest comfort foods of our time: Rotel dip and mashed potatoes. We’re talking very satisfying and suuuuuuper-rich. This would be great served with a protein like pork chops, but you can also add a little milk to turn this into a dip. This method of mashing potatoes essentially emulsifies whole butter into hot potatoes, and it’s important that you work quickly and don’t let the potatoes get too cool. The potatoes will continue to break down as you add the butter, so don’t overmash them.
Author:
Cuisine: American
Recipe type: Side dish
Ingredients
  • 2½ pounds russet potatoes, peeled and halved lengthwise
  • 1 bay leaf
  • 1½ cups (12 oz.) unsalted butter, cubed
  • 1 Tbsp. plus 1 tsp. kosher salt
  • 1 pound processed cheese (such as Velveeta), cubed
  • 1 (10-oz.) can diced tomatoes and green chiles (such as Rotel), undrained
Instructions
  1. Place potatoes and bay leaf in a large saucepan; add water to cover by 2 inches. Bring to a boil over high; reduce heat to medium, and simmer until tender, 23 to 25 minutes. Drain well in a colander; discard bay leaf. Return potatoes to pot. While still very hot, mash potatoes to a smooth consistency. Stir in butter and salt using a potato masher or whisk.
  2. While potatoes boil, microwave cheese and tomatoes in a large microwavable bowl on HIGH 3 minutes. Stir well. Continue microwaving on HIGH until cheese is melted, 30 to 60 seconds. Stir until smooth.
  3. Swirl cheese mixture into mashed potatoes; serve immediately.

Watch the recipe video here:

CHEESY ? POTATOES ? (via Well Done)GET THE RECIPE: https://trib.al/goKekl5

Posted by MyRecipes on Wednesday, July 10, 2019

Soup

Homemade Wonton Soup

Save Print
Homemade Wonton Soup
This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 1 bunch green onions, cut into ½-inch pieces, divided
  • 6 fresh mushrooms, sliced
  • 1 pound ground pork
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 egg
  • ¼ cup dry bread crumbs
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16 ounce) package wonton wrappers
  • 8 cups chicken broth
  • 16 uncooked medium shrimp, peeled and deveined (optional)
  • 1 medium head bok choy, torn into 2-inch pieces
  • 16 snow peas
  • 1 dash soy sauce, or to taste (optional)
  • 1 dash sesame oil, to taste (optional)
Instructions
  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Watch the recipe video here:

Homemade Wonton Soup: https://trib.al/Affeapl

Posted by Allrecipes on Wednesday, July 10, 2019

Main dish

Instant Pot Impossibly Easy Cheeseburger Pie

Save Print
Instant Pot Impossibly Easy Cheeseburger Pie
This recipe is pure kitchen magic!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground beef, preferably 93% lean
  • ½ cup finely diced onion
  • 1 tsp kosher salt
  • 1 cup finely chopped spinach (optional)
  • 1 cup shredded cheddar cheese
  • ½ cup baking mix (like Bisquick)
  • 1 cup milk
  • 2 eggs
  • 1 cup water
  • Additional shredded cheddar for garnish (optional)
Instructions
  1. Add ground beef and onion to the Instant Pot. Using the display panel select the SAUTE function.
  2. Brown the meat until no pink remains. Drain and discard liquids.
  3. Spread beef in the bottom of an IP-friendly casserole dish (we love this one: https://amzn.to/2OXT8Bw), sprinkle with salt, then layer spinach (if using) and shredded cheese.
  4. In a medium bowl, whisk together baking mix, milk and eggs to form a thin batter. Pour evenly over the meat and cheese. Cover loosely with foil–do not seal.
  5. Rinse out the pot, then pour in one cup of water and insert the steam rack. Carefully lower the casserole on to the steam rack.
  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 20 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. (Optional) Sprinkle additional shredded cheddar and set under the broiler for 3-5 minutes until cheese is bubbly.
  10. Allow the casserole to set up for 5-10 minutes for easier serving.

Watch the recipe video here:

This recipe is pure kitchen magic!RECIPE: http://chopsecrets.com/instant-pot-impossibly-easy-cheeseburger-pie/

Posted by Chop Secrets on Wednesday, July 10, 2019

Dessert

Monte Cristo Pull-Apart Sliders

Save Print
Monte Cristo Pull-Apart Sliders
Monte Cristo Pull-Apart Sliders
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • RASPBERRY JAM
  • 2 cups raspberry (250 g)
  • ½ cup granulated sugar (100 g)
  • 2 teaspoons fresh lemon juice
  • SLIDERS
  • nonstick cooking spray, for greasing
  • 1 package sweet hawaiian dinner rolls, 12 count
  • ¼ lb roasted turkey, sliced (115 g)
  • ¼ lb honey ham, sliced (115 g)
  • ¼ lb swiss cheese, grated (110 g)
  • 1 large egg, beaten
  • 4 tablespoons unsalted butter, melted
  • powdered sugar, for dusting
Instructions
  1. Make the raspberry jam: In a medium saucepan over medium heat, cook the raspberries for about 4 minutes, until they start to burst and become very fragrant. Add the sugar and cook, stirring constantly, for 10-15 minutes, until running a spoon through the jam leaves an open trail at the bottom of the pot. Stir in the lemon juice. Remove the pot from the heat and let the jam cool completely. Transfer to the refrigerator and chill for at least 2 hours or overnight.
  2. Make the sliders: Preheat the oven to 325°F (160°C). Line a small baking sheet with foil, leaving enough overhang so the sides can be used as handles. Grease with nonstick spray.
  3. Slice the sheet of Hawaiian rolls in half horizontally, leaving the individual rolls connected. Place the bottom half in the prepared baking sheet.
  4. Layer the turkey and ham on top, making sure to fold the meat to fit inside the individual squares of the rolls, then top with the Swiss cheese.
  5. Spread the raspberry jam over the top half of the rolls and place on top of the cheese layer, pressing down lightly.
  6. In a small bowl, mix together the egg and melted butter. Liberally brush on top of the rolls.
  7. Bake the sliders until the cheese is completely melted and the buns are toasted, 25-30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
  8. Remove the sliders from oven and let cool for about 10 minutes, then transfer to a serving platter. Dust lightly with powdered sugar and serve whole so the sliders can be pulled apart.
  9. Enjoy!

Watch the recipe video here:

Make your party unforgettable with these delicious Monte Cristo sliders. Easy and sooo delicious! Get the recipe: https://tasty.co/recipe/monte-cristo-pull-apart-sliders

Posted by Tasty on Wednesday, July 10, 2019

Main dish

BAILEYS STRAWBERRIES AND CREAM STICKY SWIRL BUNS

Save Print
BAILEYS STRAWBERRIES AND CREAM STICKY SWIRL BUNS
BAILEYS STRAWBERRIES AND CREAM STICKY SWIRL BUNS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dough:
  • 120ml Baileys Strawberries and Cream
  • 120ml milk
  • 75g sugar
  • 7g active dry yeast
  • 115g unsalted butter, softened
  • 2 eggs
  • ½ tsp salt
  • 560g plain flour
Filling:
  • 75g strawberry jam
  • 250g Fresh strawberries, chopped
Icing:
  • 125g icing sugar
Instructions
  1. Warm milk and Baileys S&C.
  2. In a large bowl, add warmed milk and Baileys S&C, sugar, and yeast. Let it sit for about 5 minutes until frothy
  3. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  4. Place dough into an oiled bowl, cover and let rise in a warm place for about 30-40 minutes, or until the dough has doubled in size.
  5. Add the chopped strawberries, sugar and cornstarch to a saucepan. Stir to combine and cook until thickened, about 5 minutes. Remove and let cool.
  6. Preheat oven to 180ºC.
  7. Roll the dough out onto a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
  8. Spread the strawberry jam over top evenly. Top with chopped strawberries Cut the entire sheet of dough in half from one short end to the next.
  9. Roll each half from the long side up into tight rolls. Cut into 1” pieces and transfer to a greased baking dish.
  10. Cover and let rise until doubled then bake for 25-30 minutes until golden brown and the filling is bubbling.
  11. Meanwhile, mix together the Icing ingredients. Stir the Baileys S&C and icing sugar until smooth.
  12. When rolls are slightly cooled, pour glaze over rolls.
  13. Enjoy!

Watch the recipe video here:

Baileys Strawberries & Cream Sticky Swirl Buns

Posted by Twisted on Tuesday, July 9, 2019

Cake Dessert

Tiramisu Toffee Dessert

Save Print
Tiramisu Toffee Dessert
This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
  • ¾ cup strong brewed coffee
  • 1 (8 ounce) package cream cheese
  • 1 cup white sugar
  • ½ cup chocolate syrup
  • 2 cups heavy whipping cream
  • 2 (1.4 ounce) bars chocolate covered English toffee, chopped
Instructions
  1. Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
  2. Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
  3. Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

Watch the recipe video here:

Tiramisu Toffee Dessert: https://trib.al/JzsdZ6m

Posted by Allrecipes on Tuesday, July 9, 2019

Main dish

Piña Colada Snack Mix

Save Print
Piña Colada Snack Mix
Everyone’s favorite beach drink becomes crunchy in this snack mix filled with flavor: Sweet, rich coconut, tangy lime and pineapple, and saltiness. You’ll find dried fruit in the produce sections of most stores. We used large coconut flakes. Toss in the fat before you add salt and seasoning to ensure an even dispersal. This makes a lot, and will easily cut in half, but leftovers hold really well in a sealed bag. Serve with actual piña coladas, or your favorite beer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups (about 8 oz.) rice cereal squares (such as Rice Chex)
  • 3 cups (about 6 oz.) unsweetened flaked coconut
  • 3 cups (about 4½ oz.) freeze-dried pineapple
  • 2 cups (about 6 oz.) dehydrated banana chips
  • ¾ cup melted coconut oil
  • ¼ cup fresh lime juice (from 2 limes)
  • ¼ cup plus
  • 1 Tbsp. granulated sugar
  • 2 teaspoons kosher salt
Instructions
  1. Preheat oven to 250°F. Line 2 rimmed baking sheets with parchment paper. Stir together cereal, coconut flakes, pineapple, and banana in a large bowl. Add coconut oil and lime juice; toss until thoroughly coated. Add sugar and salt; toss to coat.
  2. Step 2
  3. Divide mixture evenly between prepared baking sheets; spread in an even layer. Bake in preheated oven until coconut is toasted, 30 to 35 minutes, rotating baking sheets between top and bottom racks and stirring halfway through bake time. Let cool about 15 minutes. Store, covered, at room temperature up to 1 week.

Watch the recipe video here:

We've got your perfect road trip snack right here ?GET THE RECIPE: https://trib.al/ONFuMOR (via Well Done)

Posted by MyRecipes on Tuesday, July 9, 2019

Main dish

Crunchy Baked Saffron Rice with Barberries (Tachin)

Save Print
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 Monday, July 8, 2019

Main dish

EGGPLANT “MEATBALLS”

Save Print
EGGPLANT "MEATBALLS"
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • cooking spray
  • ½ tbsp olive oil
  • 1¼ lbs unpeeled eggplant, cut into 1-inch pieces
  • kosher salt
  • ¼ tsp black pepper
  • 2 garlic cloves, crushed
  • 2 tbsp chopped basil, plus leaves for garnish
  • 1½ cups Italian seasoned breadcrumbs
  • 1 large egg, beaten
  • 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
  • 1 tablespoon chopped flat-leaf parsley
  • 1 25.25 ounce jar DeLallo Pomodoro sauce
  • part skim ricotta cheese, for serving (optional)
Instructions
  1. Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  2. Place ½ tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and ¼ cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  3. Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with ½ teaspoon kosher salt and ⅛ teaspoon of pepper.
  4. Form the eggplant mixture into 24 balls about 1⅛ oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  5. Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Watch the recipe video here:

Vegetarian Eggplant “Meatballs” Serve these luscious, meatless “meatballs” over pasta, zoodles or with some crusty…

Posted by Skinnytaste on Monday, July 8, 2019