Cake Dessert

Blueberry Slab Pie

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Blueberry Slab Pie
Serving a crowd? Treat your guests to this easy, delicious blueberry slab pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 boxes (14.1 oz each) Pillsbury™ refrigerated pie crust, softened as directed on box
  • 4 cups fresh blueberries (2 lb)
  • ½ cup plus 2 teaspoons sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon peel
  • 1 egg, beaten
Instructions
  1. Heat oven to 400°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.
  2. In large bowl, mix blueberries, ½ cup of the sugar, the cornstarch, cinnamon and lemon peel until well mixed. Spoon into crust-lined pan.
  3. Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. To make lattice top, cut ½-inch-wide strips with pastry cutter or knife. Place half of the strips across pan diagonally. Weave remaining strips with first strips to form lattice. Trim edges of strips even with edge of bottom crust. Pinch edges of crust together to seal, tucking under pastry crust, if necessary. Flute or crimp edges. Brush with beaten egg. Sprinkle with remaining 2 teaspoons sugar.
  4. Bake 35 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cool completely, about 1 hour.

Watch the recipe video here:

Happy #NationalBlueberryDay! Raise your hand if you love blueberry pie.Blueberry Slab Pie recipe:…

Posted by Pillsbury on Monday, July 8, 2019

Main dish

Instant Pot Confetti Egg Salad

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Instant Pot Confetti Egg Salad
I never fail to get comments when I take this confoundingly pretty egg salad to a picnic, party or potluck. “How’d you do that??” is always the refrain, and today I’m going to show you exactly how to make the prettiest party egg salad you’ve ever seen…in your Instant Pot (get yours here: https://amzn.to/2QmSPR1)! The secret to this amazingly cute dish is using egg molds like these. By separating the egg whites and stirring in just a single drop of food coloring (or feel free to use natural vegetable dyes like beet juice), you get a swirl of color in the whites of the eggs that looks gorgeous and different. Let the occasion determine your color scheme. Imagine green for St Patrick’s Day, blue and red for your 4th of July picnic, peach and lavender for Easter or go all out for that gender reveal party with a pretty pink or baby boy blue. The possibilities are endless, and the praise for your creativity will be, too! The egg salad portion of this recipe is intentionally very simple to highlight the pretty colors of this dish, but feel free to soup it up to suit your taste with additional seasonings, sauces, chipped veggies or herbs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 large eggs
  • Food coloring
  • 1 cup water
  • 2 tbsp mayonnaise
  • 2 tbsp plain greek yogurt
  • Salt and white pepper to taste
  • 1 tbsp fresh parsley leaves, finely chopped
  • Crackers for serving
Instructions
  1. Coat the inside of silicone egg bite molds (our favorite: https://amzn.to/2Q2dnyq) or six small ramekins with a non-stick cooking spray.
  2. Working one egg at a time, separate egg yolks and whites, add one drop of food coloring to whites, stir with a fork until color is evenly distributed. For best effect, leave at least two eggs uncolored.
  3. Pour half the white into the mold or ramekin, top with yolk, then remaining white.
  4. Pour 1 cup water into the pot, then insert the steam rack. Set egg mold or ramekins carefully on top of steam rack and cover loosely with foil. 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 4 minutes.
  6. When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  7. Carefully remove the egg molds or ramekins from the pressure cooker and turn out into a medium bowl.
  8. Coarsely chop eggs, then carefully fold in mayonnaise, yogurt, salt and white pepper.
  9. Top crackers with egg salad mixture and sprinkle with chopped parsley.

Watch the recipe video here:

“How’d you do that?”RECIPE: http://chopsecrets.com/instant-pot-confetti-egg-salad/

Posted by Chop Secrets on Monday, July 8, 2019

Main dish

Everything Bagel Salad

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Everything Bagel Salad
Your favorite brunch special just took on a new, heartier format. Everything here comes through: The bagels, capers, lox, raw onions, and cream cheese are all balanced out by spinach’s natural mild sweetness. This makes a lot of salad, so you could serve it as either a main or a side dish for a larger crowd. Using whipped cream cheese will make it easier to whisk. You can opt for hot smoked salmon, but cold is a classic. Since the spinach is hardy, you can make this up to 30 minutes before serving.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 (4-oz.) everything bagels, cut into 1-in. pieces
  • 5 tablespoons (2½ oz.) salted butter, melted
  • 1 cup whipped cream cheese (about 5½ oz.)
  • ¼ cup plus 2 Tbsp. water
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons champagne vinegar
  • 1½ tablespoons chopped drained capers
  • ½ teaspoon black pepper
  • 12 ounces fresh baby spinach (about 12 cups)
  • ⅔ cup very thinly sliced red onion (from 1 [3½-oz.] onion)
  • 8 ounces cold-smoked salmon, thinly sliced
  • 1 Tbsp. plus 1 tsp. everything bagel seasoning Dill sprigs
Instructions
  1. Preheat oven to 400°F. Toss together bagel pieces and melted butter on a baking sheet; spread in an even layer. Bake in preheated oven until toasted, 8 to 10 minutes, turning once halfway through bake time. Let cool about 10 minutes.
  2. Whisk together cream cheese, water, dill, vinegar, capers, and pepper in a large bowl until well combined (mixture will be slightly chunky). Add spinach, onion, and toasted bagel pieces; toss to coat.
  3. Divide spinach mixture evenly among 4 plates. Top evenly with salmon; sprinkle with bagel seasoning, and garnish with dill sprigs.

Watch the recipe video here:

Your favorite brunch special just took on a new, heartier form.GET THE RECIPE: https://trib.al/7fGspfF (via Well Done)

Posted by MyRecipes on Monday, July 8, 2019

Main dish

Garlic Chicken with Orzo Noodles

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Garlic Chicken with Orzo Noodles
This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup uncooked orzo pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • ¼ teaspoon crushed red pepper
  • 2 skinless, boneless chicken breast halves - cut into bite-size piecessalt to taste
  • 1 tablespoon chopped fresh parsley
  • 2 cups fresh spinach leavesgrated Parmesan cheese for topping
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Watch the recipe video here:

Garlic Chicken with Orzo Noodles: https://trib.al/0z10wNk

Posted by Allrecipes on Saturday, July 6, 2019

Main dish

Cherry Biscuit Cobbler

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Cherry Biscuit Cobbler
Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Biscuits
  • ¼ cup granulated sugar
  • 1 Tbsp. baking powder
  • 2 tsp. finely grated lemon zest
  • 1 tsp. kosher salt
  • 2 cups all-purpose flour, plus more for surface
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
  • 1⅓ cups chilled heavy cream
Filling and Assembly
  • 2 lb. fresh (or frozen) sweet cherries, pitted
  • ½ cup granulated sugar
  • ¼ cup fresh lemon juice
  • 3 Tbsp. cornstarch
  • ½ tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ¼ tsp. kosher salt
  • 3 Tbsp. unsalted butter, melted, slightly cooled
  • 2 Tbsp. raw sugar
  • Vanilla ice cream or softly whipped cream (for serving)
Special Equipment
  • A 1½"-diameter cookie cutter
Instructions
Biscuits
  1. Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.
  2. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
  3. Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.
  4. Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.
Filling and Assembly
  1. Place a rack in middle of oven and preheat to 400°. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
  2. Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
  3. Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.
Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

Watch the recipe video here:

This is our absolute favorite chicken Parm recipe. And now it'll be yours too.GET THE RECIPE: http://bonap.it/BNX9jOm

Posted by Bon Appétit Magazine on Sunday, July 7, 2019

Burgers

BA’s Best Breakfast Sandwich

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BA's Best Breakfast Sandwich
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • Unsalted butter
  • 1 English muffin, split
  • 1 BA Breakfast Sausage patty
  • 2 slices American cheese
  • 2 large eggs, beaten to blend
  • Kosher salt and freshly ground black pepper
  • Handful of chopped fresh chives
  • Hot sauce and honey (for serving; optional)
Instructions
  1. Generously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium.
  2. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.
  3. Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.
  4. Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs.
  5. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.
  6. Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.
  7. Top with chives and fold eggs over to make a half moon; fold in half again.
  8. To serve, top bottom half of English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired. Close sandwich and stuff your face, cutlery not encouraged.

Watch the recipe video here:

Every breakfast sandwich wants to be this breakfast sandwich.GET THE RECIPE: http://bonap.it/WuDkxHw

Posted by Bon Appétit Magazine on Sunday, July 7, 2019

Salads

Chicken Club Pasta Salad

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Chicken Club Pasta Salad
Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.
Author:
Cuisine: Italian
Recipe type: Salad
Ingredients
  • 8 ounces corkscrew-shaped pasta
  • ¾ cup Italian-style salad dressing
  • ¼ cup mayonnaise
  • 2 cups chopped, cooked rotisserie chicken
  • 12 slices crispy cooked bacon, crumbled
  • 1 cup cubed Muenster cheese
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 8 ounces cherry tomatoes, halved
  • 1 avocado - peeled, pitted, and chopped
Instructions
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
  2. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

Watch the recipe video here:

Chicken Club Pasta Salad: https://trib.al/w858CLc

Posted by Allrecipes on Sunday, July 7, 2019

Main dish

Chicken Thighs with Creamy Mustard Sauce

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Chicken Thighs with Creamy Mustard Sauce
Recipe of the Day: Ina Garten's Chicken Thighs with Creamy Mustard Sauce
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 medium bone-in, skin-on chicken thighs (2¼ pounds)
  • Kosher salt and freshly ground black pepper
  • Good olive oil
  • 2 cups halved and thinly sliced yellow onions (2 onions)
  • 2 tablespoons dry white wine
  • 8 ounces creme fraiche
  • 1 tablespoon good Dijon mustard
  • 1 teaspoon whole-grain mustard
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
  2. Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
  3. Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Chicken Thighs with Creamy Mustard SauceSave the recipe: https://foodtv.com/2XnjNjj!

Posted by Food Network on Sunday, July 7, 2019

Breakfast

Seedy Oat Crackers

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Seedy Oat Crackers
This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup old-fashioned oats
  • ¾ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sunflower seeds
  • ⅓ cup sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 tablespoon pure maple syrup
Instructions
  1. Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
  2. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.
  3. Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

Watch the recipe video here:

Skip the chips and make these crackers instead. (via Healthyish)GET THE RECIPE: http://bonap.it/1FSxRxB

Posted by Bon Appétit Magazine on Sunday, July 7, 2019

Main dish

Pull Apart Flauta Ring

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Pull Apart Flauta Ring
Pull Apart Flauta Ring recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken, cooked, shredded (250 g)
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 jalepeno, seeded, chopped
  • 2 cups shredded monterey jack cheese, divided (200 g)
  • 2 cups shredded cheddar cheese, divided (200 g)
  • ¼ cup lime juice (60 mL)
  • 3 tablespoons taco seasoning
  • 18 flour tortillas
  • fresh cilantro, chopped, for garnish
  • guacamole, for serving
  • salsa, for serving
Instructions
  1. In a large bowl, combine the chicken, onion, red bell pepper, jalapeño, ½ cup (50 g) of Monterey Jack cheese, ½ cup (50 g) of cheddar cheese, the lime juice, and taco seasoning. Mix thoroughly.
  2. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  3. Place one of the tortillas on a cutting board. Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla. Roll up the tortilla tightly, leaving the edges untucked, and cut in half crosswise. Repeat with the rest of the tortillas and filling.
  4. Arrange the flautas in a circle on the baking sheet. Sprinkle with half of the remaining cheddar and Monterey Jack cheese. Place a second layer of flautas on top of the first so they are overlapping. Sprinkle with the rest of the cheese. Place the rest of the flautas on top for a third layer.
  5. Bake for 30 minutes until golden brown and crisp.
  6. Sprinkle with cilantro and serve immediately with guacamole and salsa for dipping.
  7. Enjoy!

Watch the recipe video here:

This pull-apart flauta ring will be a show-stopper at your next party! ✨FULL RECIPE: https://tasty.co/recipe/pull-apart-flauta-ring

Posted by Tasty on Saturday, July 6, 2019