Main dish

New-World Stuffed Cabbage

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New-World Stuffed Cabbage
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium head cabbage
  • 1 can (16 ounces) sauerkraut, divided
  • 3 bacon strips, diced
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 tablespoon Hungarian paprika
  • ¼ teaspoon cayenne pepper
  • 1 can (16 ounces) crushed tomatoes
  • 2 cups beef broth
  • ½ cup long grain rice, cooked
  • 1 pound ground turkey
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 large egg, beaten
Instructions
  1. Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs. Spoon half of the sauerkraut into a Dutch oven; set aside.
  2. In a heavy saucepan, fry bacon until crisp. Remove to paper towels. In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika and cayenne pepper. Cook and stir for 1 to 2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from the heat and set aside. To cooled onion mixture, add rice, turkey, parsley, salt, pepper, egg and bacon; mix well.
  3. Place 3-4 tablespoons mixture on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary. Cover and bake at 325° for about 2 hours.

Watch the recipe video here:

Cabbage is definitely king! Get the recipe for New-World Stuffed Cabbage here–> https://trib.al/5ZJ4aWd

Posted by Taste of Home on Saturday, June 29, 2019

Salads

PENNE ARUGULA SALAD WITH SUN DRIED TOMATOES

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PENNE ARUGULA SALAD WITH SUN DRIED TOMATOES
Peppery arugula tossed with nutty chickpeas, penne pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 3 cups baby arugula
  • 6 oz Ronzoni Smart Taste penne pasta, use brown rice pasta for g.f.
  • ¼ cup sun dried tomatoes, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and fresh ground pepper to taste
  • 1 cup canned garbanzo beans, chick peas, rinsed and drained
  • 4 tbsp Parmigiano Reggiano, freshly shaved
Instructions
  1. Boil pasta in salted water according to package directions for al dente.
  2. Drain and run under cold water to stop the cooking.
  3. Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.
  4. Divide between 4 plates and top with remaining shaved parmesan cheese.

Watch the recipe video here:

Pasta Salad with Arugula and Chickpeas is so delicious, with sun dried tomatoes, shaved parmesan and balsamic vinegar….

Posted by Skinnytaste on Saturday, June 29, 2019

Main dish

Instant Pot Churro Bites

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Instant Pot Churro Bites
Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 oz white or yellow cake mix (about half a box), prepared according to package directions
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup water
To Finish:
  • ⅓ cup brown sugar
  • 1 tbsp cinnamon
Instructions
  1. Coat the inside of 2 silicone egg bite molds with non-stick spray. (We love this one: https://amzn.to/2Q2dnyq)
  2. Add cinnamon and nutmeg to the prepared cake mix. Stir to combine.
  3. Gently spoon the cake batter into the prepared molds until they are ¾ full.
  4. Tap the mold on the counter to settle batter and remove any bubbles, then cover with foil, sealing edges.
  5. Pour 1 cup water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the egg molds onto the steam rack, 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 12 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the mold from the pot. Place on a cooling rack and allow to set for 5 minutes before unmolding.
  10. In a shallow bowl, mix together brown sugar and 1 tbsp cinnamon. While still warm, roll each cake bite in sugar-cinnamon mix.

Watch the recipe video here:

Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.RECIPE: http://chopsecrets.com/instant-pot-churro-bites/

Posted by Chop Secrets on Saturday, June 29, 2019

Main dish

Best-Ever Barbecued Ribs

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Best-Ever Barbecued Ribs
Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
  • Low-salt chicken broth (optional)
  • 1½ cups store-bought or homemade barbecue sauce plus more
Instructions
  1. Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  2. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1½ cups. Whisk in barbecue sauce to blend.
  4. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Watch the recipe video here:

Yeah, you're going to be making these ribs all summer long. Make them: http://bonap.it/vf3WcjS

Posted by Bon Appétit Magazine on Saturday, June 29, 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, June 28, 2019

Dessert

Vertical Layered Cookies & Cream Cake

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Vertical Layered Cookies & Cream Cake
Vertical Layered Cookies & Cream Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 10 large eggs, seperated
  • 1 ¼ cups sugar, divided (250 g)
  • 1 teaspoon vanilla extract
  • ¾ cup cake flour (90 g)
  • ½ cup cocoa powder, divided (60 g)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
ICING
  • 24 oz cream cheese, room temperature (680 g)
  • ½ cup unsalted butter, 1 stick, room temperature (115 g)
  • 4 cups powdered sugar (640 g)
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies, crushed
  • 5 chocolate sandwich cookies, halved
Instructions
  1. In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
  2. Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
  3. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  4. In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
  5. Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
  6. Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
  7. Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
  8. Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
  9. In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
  10. Use a spatula to fold in the crushed cookies.
  11. Evenly spread a thin layer of icing onto a cake quarter.
  12. Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
  13. Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
  14. Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
  15. Enjoy!

Watch the recipe video here:

This cookies and cream cake has VERTICAL layers ?!Get the recipe: https://tasty.co/recipe/vertical-layered-cookies-cream-cake

Posted by BuzzFeed Food on Friday, June 28, 2019

Main dish

Instant Pot Zesty Lemon Chicken

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Instant Pot Zesty Lemon Chicken
This easy lemon chicken recipe is your ticket to an easy weeknight dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1½ lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1+2 tbsp butter, divided
  • ½ small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp dried rosemary, lightly crushed
  • ¼ cup lemon juice
  • Zest of one lemon
  • 3 tbsp chopped fresh parsley
  • Lemon slices, for garnish
Instructions
  1. Mix paprika, salt and pepper in a small bowl. Coat tops (smooth side) of chicken thighs in seasoning mixture.
  2. Add olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. 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.
  4. Add onion and remaining 2 tbsp butter to the pot and saute until soft, 3-4 minutes. Add garlic and crushed rosemary and cook for 1-2 minutes more.
  5. Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the chicken back into to the pot in one even layer, seasoned side up.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Serve chicken topped with fresh parsley and lemon slices.

Watch the recipe video here:

This easy lemon chicken recipe is your ticket to an easy weeknight dinner!RECIPE: http://chopsecrets.com/instant-pot-zesty-lemon-chicken/

Posted by Chop Secrets on Friday, June 28, 2019

Main dish

Instant Pot Corndog Minis

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Instant Pot Corndog Minis
I love that these bite-size corn dog minis aren’t fried, and are totally delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8.5 oz box cornbread mix, prepared
  • 2-3 hot dog weiners, cut into 1.5” lengths
  • (optional) 7 popsicle sticks, cut in half with any jagged edges removed
  • 1 cup water
  • Ketchup, mustard or other condiments for serving
Instructions
  1. Prepare cornbread mix according to package directions.
  2. Coat the inside of a silicone egg bite mold with nonstick spray (we love this one: https://amzn.to/2Q2dnyq).
  3. (Optional) Insert a halved popsicle stick into the cut end of each hot dog segment.
  4. Place a hot dog segment in each egg bite mold.
  5. Divide cornbread batter amongst the egg bite molds. Tap the mold on the counter to settle the batter and remove any air pockets.
  6. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the egg bite mold on to the steam rack.
  7. Cover loosely with foil, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Unmold the corn dog bites and serve with ketchup, mustard or other condiments of your choice.

Watch the recipe video here:

I love that these bite-size corn dog minis aren’t fried, and are totally delicious.RECIPE: http://chopsecrets.com/instant-pot-corndog-minis/

Posted by Chop Secrets on Thursday, June 27, 2019

Dessert

DIY BAILEYS COFFEE ICE CREAM BARS

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DIY BAILEYS COFFEE ICE CREAM BARS
DIY BAILEYS COFFEE ICE CREAM BARS
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 200ml heavy cream
  • 75ml Baileys Irish Cream
  • 100ml condensed milk
  • 100ml espresso, chilled
  • 200g dark chocolate, finely chopped
  • 2 tsp coconut oil
  • Garnish suggestions:
  • 100g melted white chocolate
  • Crushed chocolate covered coffee beans
  • Crispy chocolate pearls
  • Freeze dried raspberries/strawberries
  • Crushed pistachios
  • Edible gold/silver paint splatters
Instructions
  1. In a large bowl, whisk together cream, Baileys, condensed milk and espresso. Until thick.
  2. Pour into ice lolly moulds and freeze overnight.
  3. Melt dark chocolate and coconut oil in a saucepan over a simmering pot until melted. Pour into a large tall glass.
  4. Remove ice lollies from moulds, while frozen quickly submerge into chocolate to coat. Lay flat onto a lined tray and place back in the freezer for 15 minutes.
  5. Meanwhile, prep garnishes.
  6. Drizzle lollies with white chocolate and garnish with desired toppings.

Watch the recipe video here:

DIY Baileys Coffee Ice Cream Bars

Posted by Twisted on Thursday, June 27, 2019

Burgers

Chicken Gyro Sliders

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Chicken Gyro Sliders
Chicken Gyro Sliders
Author:
Cuisine: American
Recipe type: Burger
Ingredients
CHICKEN SKEWERS
  • 1 cup greek yogurt (245 g)
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne
  • 1 teaspoon cinnamon
  • pepper, to taste
  • 2 tablespoons tahini paste
  • 2 tablespoons olive oil
  • salt, to taste
  • 2 lb boneless, skinless chicken thighs, chopped into 1-inch (2-cm) cubes (910 g)
TZATZIKI
  • 2 cups greek yogurt (490 g)
  • 1 cup english cucumber, grated, salted, and drained (135 g)
  • 1 lemon, zested
  • 2 cloves garlic, minced
  • ¼ cup fresh dill, chopped (10 g)
  • pepper, to taste
  • salt, to taste
  • 1 tablespoon olive oil
  • 1 lemon, juiced
ASSEMBLY
  • slider bun, or dinner roll
  • ½ cup tomato, diced (100 g)
  • ½ cup red onion, chopped (75 g)
  • ¼ cup olive oil (60 mL)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • salt, to taste
SPECIAL EQUIPMENT
  • wooden skewer
Instructions
  1. Soak the wooden skewers in water for 30 minutes.
  2. In a large bowl, combine the Greek yogurt, paprika, oregano, coriander, cumin, garlic, cayenne, cinnamon, pepper, tahini, olive oil, and salt.
  3. Add the chicken and stir to coat completely in the sauce. Cover with plastic wrap and marinate in the fridge for at least 30 minutes or up to 4 hours.
  4. Preheat the oven to 400˚F (200˚C).
  5. Make the tzatziki: in a medium bowl, combine the Greek yogurt, cucumber, lemon zest, garlic, dill, pepper, salt, olive oil, and lemon juice. Stir to combine. Cover and refrigerate until ready to use.
  6. Thread 3-5 pieces of chicken onto each wooden skewer until loosely filled, leaving at least an inch (2 cm) of space on either end of the skewers. Place the skewers on a baking sheet and bake for 20 minutes.
  7. Slice the dinner rolls in half. Place the bottom half on a greased baking sheet. Sprinkle with diced tomatoes and chopped red onion.
  8. Stick the par-cooked chicken skewers into the bottom buns, spacing evenly. Place the top buns over the skewers and press down.
  9. Combine the olive oil, garlic, parsley, and salt in a small bowl and brush on the top buns.
  10. Bake the buns and the chicken for 10 more minutes, or until the chicken is fully cooked and the bread is toasted.
  11. Place the gyro sliders on a large platter and serve with tzatziki.
  12. Enjoy!

Watch the recipe video here:

WOW your party guests with these towering sliders! ?FULL RECIPE: https://tasty.co/recipe/chicken-gyro-sliders

Posted by Proper Tasty on Thursday, June 27, 2019