Main dish

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: Main dish
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:
  1. 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 Thursday, May 30, 2019

Lasagna

BREAKFAST LASAGNA

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BREAKFAST LASAGNA
Sausage and gravy, layered between soft pasta noodles, make for a great breakfast bake.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 2 tablespoons olive oil, for baking dish plus 2 tablespoons
  • 1 onion, diced small
  • 1 pinch chili flakes
  • 1 1⁄2 lbs breakfast sausage, removed from casing
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • 10 large eggs, whisked
  • 2 tablespoons olive oil
  • 1 lb frozen hash browns, browned to cook
  • 10 ounces frozen spinach, thawed and drained
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 12 oven-ready lasagna noodles
  • 3 tablespoons chopped chives
  • kosher salt
  • ground black pepper
Instructions
  1. Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
  2. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
  3. Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
  4. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
  5. To assemble lasagna, spoon ½ cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, ⅓ of the sausage gravy, ½ cup shredded cheddar, ½ cup shredded mozzarella and ⅓ of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, ½ cup shredded cheddar and ½ cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
  6. Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

Watch the recipe video here:

Lasagna for breakfast! And we're not talking leftovers ?Save the Genius Kitchen recipe: https://genius.kitchen/2Yd1D0z!

Posted by Food Network on Thursday, May 30, 2019

Salads

Asparagus ‘Guacamole’

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Asparagus 'Guacamole'
This is an avocado-less recipe that can be served with veggies or low-fat chips. Very spicy so you may want to cut back on the hot pepper sauce or jalapeno peppers.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 1½ pounds asparagus, cut into small pieces
  • 1 tablespoon fat-free Greek-style yogurt
  • 1 tablespoon lime juice
  • ¼ cup chopped fresh cilantro
  • 3 green onions, thinly sliced
  • ½ jalapeno pepper, minced
  • 1 tablespoon minced garlic
  • 1 tomato, diced
  • ½ teaspoon Worcestershire sauce
  • 1 dash hot pepper saucesalt and ground black pepper to taste
Instructions
  1. Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
  2. Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.

Watch the recipe video here:

Asparagus 'Guacamole': https://trib.al/jNHTPS6

Posted by Allrecipes on Thursday, May 30, 2019

Main dish

Instant Pot Keto Chicken Fajita Bowls

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Instant Pot Keto Chicken Fajita Bowls
This keto-approved take on fajitas is a super satisfying low-carb meal. The chicken shreds off the bone easily, while the veggies have a slight crunch and the broth is light and flavorful. It feels indulgent, but you’re not breaking any rules.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil, divided
  • 1 green bell pepper, cut in strips
  • 1 medium onion, sliced
  • 2 teaspoons minced garlic
  • 2 pounds bone-in, skinless chicken breasts
  • 1¼ teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ cup chicken stock Cooked cauliflower rice
  • ½ cup cherry tomatoes, quartered
  • 1½ ounces Cheddar cheese, shredded (about ⅓ cup)
  • ¼ cup sour cream
  • 1 avocado, diced Hot sauce
Instructions
  1. Set Instant Pot to “sauté” and allow it to preheat for 3 minutes. Heat 2 teaspoons of the oil until hot. Add bell pepper, onion, and garlic; stir and arrange in an even layer. Cook, undisturbed, until lightly browned around the edges, about 3 minutes. Stir, and continue to cook until tender and golden, 3 to 5 minutes. Transfer onion mixture to a plate.
  2. Stir together salt, chili powder, cumin, and pepper; sprinkle most of the spice mixture evenly on the meaty side of chicken breasts. Add remaining 1 teaspoon oil to pot. Place chicken, spice side down, in hot oil, and sear 3 minutes. Sprinkle bone side of chicken with remaining spice mix; flip. Add stock; cover and press cancel. Set cooker to high pressure for 10 minutes.
  3. Carefully release pressure and remove lid. Press “cancel”. Transfer chicken to a platter; shred chicken and discard bones. Place shredded chicken and onion mixture in hot liquid. Serve fajita mixture over cauliflower rice; top with tomatoes, cheese, sour cream, avocado, and hot sauce.

Watch the recipe video here:

Feels indulgent, but you’re not breaking any #Keto rules. GET THE RECIPE: https://trib.al/8TOXCe1 (via Well Done)

Posted by MyRecipes on Thursday, May 30, 2019

Dessert

Banana Marshmallow Pops

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Banana Marshmallow Pops
Creativity in the kitchen is a must, especially when making crazy unique snacks for your kids. Not going to lie about this one, I enjoyed these banana pops so much I forgot to give them to my kids. Tropical bananas together with sticky and sweet marshmallows all enrobed in milk chocolate and covered in nuts, sprinkles and coconut! Forgot to mention that they’re all on a stick!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 large bananas
  • 6 large marshmallows
  • 3 cups milk chocolate chips, melted
  • Sweetened coconut flakes
  • Walnut pieces, crushed
  • Sprinkles
  • 6 popsicle sticks
Instructions
  1. Peel and cut bananas into inch long chunks, cut marshmallows in half (roughly the same size as the banana pieces)
  2. Starting with marshmallow, skewer onto popsicle stick, leaving enough room to still be able to hold the popsicle stick. Then skewer banana, keep going until it reaches the top and make sure to have a marshmallow at the top.
  3. Melt chocolate in a microwave safe bowl in 30 second intervals until smooth.
  4. Gently dip the entire pop into the melted chocolate and garnish with toppings before the chocolate sets.
  5. Place onto parchment lined baking sheet and place in fridge until set.
  6. Enjoy!

Watch the recipe video here:

Banana Marshmallow Pops are mouthwateringly delicious ?Recipe: http://sha.red/tJXwO

Posted by Shared Food on Thursday, May 30, 2019

Dessert

Rubik’s Cube Cake

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Rubik’s Cube Cake
We have the secret to solving the Rubik’s cube: eat it! We recommend incorporating flavors into the vanilla frosting that reflect their specific color block, but if you want to keep things simple, simply keep the frosting as is. While this cake might not make you smarter, one thing’s for sure. You’ll want to use our marshmallow fondant recipe for more fun cakes to come.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 1 pound cake, store-bought frozen
  • ½ cup vanilla frosting (55 g)
  • ½ teaspoon lemon zest
  • ½ teaspoon lime zest
  • 1 teaspoon orange marmalade
  • 1 teaspoon strawberry jam
  • 1 teaspoon blueberry jam
MARSHMALLOW FONDANT
  • 1 bag marshmallow, white
  • 1 tablespoon water, plus more as needed
  • 4 tablespoons unsalted butter, softened
  • 5 cups powdered sugar, plus more as needed (550 g)
  • nonstick cooking spray, for greasing
  • red gel food coloring
  • blue gel food coloring
  • green gel food coloring
  • yellow gel food coloring
  • orange gel food coloring
ASSEMBLY
  • 2 large chocolate bars, cut into four 3 in (7 cm) squared
SPECIAL EQUIPMENT
  • food safe plastic gloves
Instructions
  1. Line a baking sheet with parchment paper.
  2. With a sharp knife, divide the cake crosswise into thirds, about 3 inches (7 cm) each. Slice the domed tops off of each piece. Very carefully slice each piece of cake into 4 even layers. Stack the layers in sets of 2 (there should be 6 stacks) with the bottom facing up on the prepared baking sheet. Each set of stacks will be a different color cube (white, yellow, green, orange, red, and blue)--write in marker on the parchment paper to label each stack.
  3. Open each set of layers like a book. Spread a layer of vanilla frosting on each slice.
  4. For the white cubes, stack the slices, frosted sides touching. For the yellow cubes, sprinkle with the lemon zest, then stack the slices, frosted sides touching. For the green cubes, sprinkle with the lime zest, then stack the slices, frosted sides touching. For the orange cubes, spread the orange marmalade on one piece and stack the slices. For the red cubes, spread the strawberry jam on one piece and stack the slices. For the blue cubes, spread the blueberry jam on one piece and stack the slices. Freeze for at least 30 minutes.
  5. Make the marshmallow fondant: In a large microwave-safe bowl, combine the marshmallows and water. Microwave on medium power for 2-3 minutes, stirring every 30 seconds, until the marshmallows are completely melted. Add the softened butter and use a silicone spatula to stir until combined.
  6. Add 5 cups (550 G) of powdered sugar to a separate large bowl and make a well in the center. Pour in the marshmallow mixture. Stir to combine. When it is mostly combined, grease your hands with nonstick spray and knead to bring the fondant together into a ball in the bowl. Add more powdered sugar as needed if the fondant is sticking to your hands.
  7. Grease a clean work surface and your hands with more nonstick spray. Turn the fondant out onto the greased surface. If it gets too dry, add a bit more water. Use more nonstick spray if the fondant is sticking to the surface. Continue kneading for 8-10 minutes, until the fondant is smooth and holds its shape.
  8. Divide the fondant into 6 even pieces, spray with nonstick spray, and cover with plastic wrap so they don’t dry out. Using the gel food coloring, dye 5 of the pieces green, blue, orange, red, and yellow by kneading each gel color into 1 section of fondant. Leave the remaining piece white. Spray again with nonstick spray and cover with plastic wrap.
  9. Remove the cake stacks from the freezer. Using a sharp knife and a ruler to measure, slice each stack into 9 ¾-inch (22 cm) cubes. Return to the marked baking sheet and separate into individual pieces, then freeze again for at least 30 minutes.
  10. Roll the green fondant into a log, then cut into 9 equal pieces. Grease the pieces you aren’t using yet with nonstick spray and cover with plastic wrap. Sprinkle a piece of fondant with powdered sugar and roll out to a ¼-inch-thick (6 mm) square. Remove the green cake cubes from the freezer. Cover a cube with the rolled out fondant on 5 sides, removing the excess fondant with a knife. Repeat with the remaining fondant and cake cubes.
  11. To assemble the cake, stack 9 cubes of varying color on a plate, spaced about ¼ inch (6 mm) apart. Place a piece of chocolate squarely on top of the cubes. Carefully stack another 9 cubes on top of the chocolate. Place another chocolate square on top of the cubes, slightly askew. Stack 9 more cubes on top of the chocolate. Repeat to make another cake.
  12. Enjoy!

Watch the recipe video here:

If you can't solve a rubik's cube… just eat it!! ?Get the recipe: https://tasty.co/recipe/rubiks-cube-cake

Posted by BuzzFeed Food on Thursday, May 30, 2019

Main dish

Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes

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Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes
This one-pot meal is everything you need for a hearty dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds yellow potatoes, skin on, quartered
  • 1 cup chicken broth
  • 1 bay leaf
Meatloaf Mixture:
  • 1½ pounds ground beef (preferably 93% or leaner)
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp parsley, finely chopped (or 2 tsp dried)
  • 2 tsp each garlic powder, onion powder
  • 1 tsp each kosher salt, pepper
  • ½ cup honey bbq sauce
  • 4 pieces bacon, cooked and crumbled
To Finish:
  • ¼ cup honey bbq sauce
  • 1 cup half and half
  • 4 tbsp butter
  • ¾ cup sour cream
  • 1 tsp garlic powder
  • Kosher salt and pepper to taste
  • Additional cooked and crumbled bacon for garnish
Instructions
  1. Place potatoes in the bottom of the pot in an even layer. Add the bay leaf and chicken broth. Place the steam rack on top of the potatoes.
  2. In a large bowl thoroughly combine the Meatloaf Mixture ingredients.
  3. Gently press the meatloaf into a 6-cup bundt pan (we love this one: https://amzn.to/2RNympZ) and cover loosely with foil–do not seal.
  4. Use a foil sling to lower the bundt pan on to the steam rack, 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 22 minutes.
  6. When the time is up, quick-release the remaining pressure. Remove the bundt pan and brush the top with ¼ cup bbq sauce, then set under broiler for 5-7 minutes until sauce is bubbly and caramelized.
  7. Meanwhile, remove bay leaf and add half-and-half, butter, garlic powder and salt and pepper to the pot. Mash to your desired texture.
  8. Slice the meatloaf, top with additional crumbled bacon. Serve with the potatoes.

Watch the recipe video here:

This one-pot meal is everything you need for a hearty dinner. RECIPE: http://chopsecrets.com/instant-pot-bacon-bbq-meatloaf-and-mashed-potatoes/

Posted by Chop Secrets on Thursday, May 30, 2019

Breakfast

Stuffed Pickle Egg Rolls

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Stuffed Pickle Egg Rolls
Crab salad meets crab rangoon in these stuffed fried pickles.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (6 ounce) can fancy crabmeat, drained
  • 4 ounces cream cheese, softened
  • ½ stalk celery, diced
  • 1 green onion, chopped
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon seafood seasoning (such as Old Bay®)
  • 8 whole dill pickles, halved lengthwise
  • 8 egg roll wrappersvegetable oil for frying
Instructions
  1. Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
  2. Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
  3. Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

Watch the recipe video here:

Crab salad meets crab rangoon in these stuffed fried pickles!Stuffed Pickle Egg Rolls: https://trib.al/9AoBUv7

Posted by Allrecipes on Wednesday, May 29, 2019

Main dish

Pea and Prosciutto Salad

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Pea and Prosciutto Salad
If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard, like Maille
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1¼ cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces sugar snap peas (about 3 cups), trimmed
  • 4 ounces arugula, tough stems removed (about 6 packed cups)
  • 4 ounces prosciutto, thinly sliced
  • Knob of fresh horseradish, peeled (for serving)
Instructions
  1. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  2. Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
  3. Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
  4. Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

Watch the recipe video here:

A salad with prosciutto in it is a salad for us.RECIPE: http://bonap.it/7h1v2o4

Posted by Bon Appétit Magazine on Wednesday, May 29, 2019

Dessert

Oreo™ Slab Pie

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Oreo™ Slab Pie
This easy cookies & cream slab pie is perfect for those summer backyard picnics.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 jar (16 oz) hot fudge topping (2 cups)
  • 1½ cups heavy whipping cream
  • 1 package (8 oz) cream cheese, softened
  • ⅓ cup sugar
  • ½ teaspoon vanilla
  • 16 Oreo™ cookies, coarsely crushed
  • 8 Oreo™ cookies, halved
Instructions
  1. Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.
  2. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.
  3. Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
  4. In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
  5. Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
  6. Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

Watch the recipe video here:

Anything with “Oreo™” in the title is a guaranteed crowd-pleaser. Oreo™ Slab Pie recipe:…

Posted by Pillsbury on Wednesday, May 29, 2019