Main dish

Pasta with Baby Artichokes, Mascarpone, and Hazelnuts

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Pasta with Baby Artichokes, Mascarpone, and Hazelnuts
The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems. If you can’t get your hands on baby artichokes, use the hearts of two globe artichokes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 ounces fresh lasagna sheets (about 8x6 inches)
  • All-purpose flour (for surface)
  • 1 lemon, halved
  • 1 pound baby artichokes (about 8)
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • ¼ cup plus 3 tablespoons olive oil
  • Kosher salt
  • ¾ cup blanched hazelnuts
  • 2 tablespoons finely chopped marjoram or oregano
  • 1½ teaspoons Aleppo-style pepper
  • 1 cup mascarpone
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
Instructions
  1. Preheat oven to 350°. Place a pasta sheet on a lightly floured work surface. Using a paring knife or a pastry wheel, cut the sheet into quarters (each piece should be about 4x3"), then cut each piece on a diagonal from corner to corner to create 4 triangles. Transfer triangles to a flour-dusted baking sheet and cover with a kitchen towel. Repeat process with remaining lasagna sheets.
  2. Squeeze juice from lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, pull off all the tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off top of artichoke. Trim stem, leaving at least ½" intact. Using a paring knife or a vegetable peeler, remove dark green outer layer from stem. Cut artichoke in half lengthwise and then into ⅓"-thick wedges. Drop artichoke pieces in lemon water. The acid in the water will keep them from turning brown while you trim the remaining artichokes.
  3. Once all the artichokes have been trimmed, drain and place in a wide medium saucepan. Add garlic, bay leaves, and ¼ cup oil. Pour in cold water to submerge artichokes; season generously with salt. Bring to a simmer over medium heat and cook until a paring knife slides through artichokes with little to no resistance, 8–10 minutes. Let cool, then drain and set artichokes aside.
  4. While the artichokes are simmering away, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool, then coarsely chop. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 Tbsp. oil; season with a generous pinch of salt. Set aside.
  5. Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside.
  6. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving ½ cup pasta cooking liquid.
  7. Return pasta and ¼ cup pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved hazelnut mixture and gently stir to distribute (you want to avoid breaking up artichokes very much).
  8. Divide pasta among bowls. Top with remaining hazelnut mixture.
Do Ahead:
  1. Hazelnuts can be toasted 3 days ahead; store airtight at room temperature. Artichokes can be trimmed and cooked 1 day ahead; let cool in cooking liquid. Cover and chill. Drain just before adding to pasta.

Watch the recipe video here:

Creamy pasta lovers unite.RECIPE: http://bonap.it/tDQo4SF

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

Drink

Instant Pot Fabulous French Onion Soup

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Instant Pot Fabulous French Onion Soup
This version of the classic is gorgeously cheesy with a silky texture.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 large yellow onion, quartered and sliced onion “quarter moon” shaped slices
  • 4 smaller sweet onions, quartered and sliced onion “quarter moon” shaped slices
  • 2 tsp brown sugar
  • 3 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ cup brandy
  • ¾ cup red wine
  • 4 cups beef broth, warmed
  • Salt and pepper to taste
  • 4 thick slices of french bread, toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks–or use croutons instead)
  • 4 slices gruyere (or swiss) cheese
  • 4 slices provolone cheese
  • Paprika for garnish
Instructions
  1. Add butter and oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
  3. Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
  4. Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  5. Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
  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 8 minutes.
  8. When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
  9. Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
  10. Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

Watch the recipe video here:

This version of the classic is gorgeously cheesy with a silky texture.RECIPE: http://chopsecrets.com/instant-pot-fabulous-french-onion-soup/

Posted by Chop Secrets on Wednesday, May 29, 2019

Dessert

These Chocolate Peanut Butter Cups Have A Secret Ingredient You’d Never Expect

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These Chocolate Peanut Butter Cups Have A Secret Ingredient You'd Never Expect
There's no way you could ever improve chocolate and peanut butter cups...or so I thought! These indulgent sweet bites have only five ingredients, and one of them is totally unexpected - Cheerios! The cereal gives just the right amount of crunch to make these treats even more of a pleasure to eat. We used plain Cheerios, but you can experiment with all the different flavors to see which one you like best. What recipes have you make before using cereal?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup salted butter, melted
  • 1 cup Cheerios cereal
  • 1 cup powdered sugar
  • ¾ cup peanut butter
  • 1 cup chocolate chips
Instructions
  1. Pulse the Cheerios in a food processor until ground into small pieces.
  2. Add the ground Cheerios to a large bowl with melted butter, powdered sugar and peanut butter. Mix until everything is combined.
  3. Add spoonfuls of the mixture to a lined muffin tin (regular sized or mini - your choice!).
  4. Melt the chocolate chips in a microwave safe bowl and top each peanut butter cupcake.
  5. Chill for 3 hours or until the bites have completely firmed up. Serve and enjoy!

Watch the recipe video here:

These chocolate peanut butter cups have a secret ingredient you'd never expect!Recipe: http://sha.red/wfaux

Posted by Shared Food on Tuesday, May 28, 2019

Breakfast

Veggie-Packed Chickpea Pot Pie

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Veggie-Packed Chickpea Pot Pie
Veggie-Packed Chickpea Pot Pie recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 medium potatoes, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 cup frozen corn (175 g)
  • 1 cup broccoli (150 g)
  • 2 carrots, diced
  • 1 cup mushroom, quartered (75 g)
  • 1 cup canned chickpea, drained and rinsed (165 g)
  • ½ cup fresh parsley, chopped (20 g)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons flour
  • 2 cups vegetable stock (480 mL)
  • ¼ cup nutritional yeast (15 g)
  • 2 tablespoons soy milk, or almond milk
  • 1 refrigerated pie crust
Instructions
  1. Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
  2. Drain the potatoes in a colander.
  3. Divide the potatoes into two medium bowls and mash half of them. Set aside.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
  5. Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
  6. Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
  7. Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
  8. Remove the rosemary and thyme sprigs.
  9. Sprinkle the flour over the vegetables and mix well.
  10. Pour in half of the vegetable stock and stir.
  11. Add the nutritional yeast and stir well.
  12. Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
  13. Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
  14. Add the diced potatoes and stir.
  15. Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
  16. Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
  17. Brush the outside edges of the baking dish with the mix using a brush or your fingers.
  18. Preheat the oven to 350°F (180°C).
  19. Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
  20. Brush the top of the dough lightly with the oil-soy milk wash.
  21. Make a small X-shaped incision on the top of the crust.
  22. Bake for about 45 minutes or until the pie crust is golden.
  23. Enjoy!

Watch the recipe video here:

If you're looking for a hearty dinner, try this veggie-PACKED chickpea pot pie! ?FULL RECIPE: https://tasty.co/recipe/veggie-packed-chickpea-pot-pie

Posted by Proper Tasty on Tuesday, May 28, 2019

Dessert

Instant Pot Chocolate Pots de Creme

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Instant Pot Chocolate Pots de Creme
Lighter than a pudding, denser than a mousse and always sinfully decadent!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup heavy cream
  • 2 oz semisweet chocolate, finely chopped
  • 2 oz bittersweet chocolate, finely chopped
  • 2 large egg yolks
  • 2 tbsp sugar
  • ¼ tsp vanilla
  • Pinch of salt
  • 1 cup water
  • Whipped cream and additional grated chocolate or cinnamon for serving (optional)
Instructions
  1. Combine cream and chopped chocolates. Heat gently on the stove or in the microwave, whisking until chocolate melts and mixture is smooth. Do not boil.
  2. In a large bowl, whisk together egg yolks, sugar, vanilla and salt. Slowly whisk in chocolate cream mixture until well blended.
  3. Divide custard evenly amongst 3 ramekins or custard cups.
  4. Pour 1 cup of water in the Instant Pot and insert the steam rack.
  5. Arrange 3 ramekins on the steam rack, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  9. Serve with whipped cream and additional grated chocolate or cinnamon.

Watch the recipe video here:

Lighter than a pudding, denser than a mousse and always sinfully decadent!RECIPE: http://chopsecrets.com/instant-pot-chocolate-pots-de-creme/

Posted by Chop Secrets on Tuesday, May 28, 2019

Soup

Homemade Wonton Soup

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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 peas1 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/mEhz9vn

Posted by Allrecipes on Monday, May 27, 2019

Breakfast

Mexican Street Corn Mac ‘N’ Cheese

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Mexican Street Corn Mac 'N' Cheese
Mexican Street Corn Mac 'N' Cheese
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Mexican Street Corn Mac 'N' Cheese
  • 2 corn on the cob
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of chilli powder
  • 60g butter
  • 2 cloves of garlic
  • 60g flour
  • ½ tsp chilli powder
  • ½ tsp cayenne pepper
  • 800ml whole milk
  • 130g cheddar
  • 130g mozzarella
  • 195g can of sweetcorn, drained
  • 4 spring onions, finely sliced
  • 400g macaroni
  • 100g cheddar and mozzarella mix
  • 200ml sour cream
  • 100g feta, crumbled
  • 2 tbsp chopped coriander
  • 3 spring onions, finely sliced
  • 1 tsp chilli powder
Pineapple Jalapeno Margarita
  • 1 cup tequila
  • ½ cup triple sec
  • 1 jalapeño, sliced
  • 3 cups pineapple juice
  • ½ cup lime juice
Instructions
  1. Shave your corn to obtain your corn kernels. Spread them on a tray, coat with vegetable oil and grill on a high heat for 2 mins until they are toasted and starting to char.
  2. Heat your butter in a large saute pan. Add your garlic and cook for 1 min until fragrant before adding your flour, chilli powder and cayenne pepper. Gradually add your milk in small increments, stirring constantly to prevent lumps from forming. Simmer for 2 mins, then remove from the heat. Add the mozzarella, cheddar, sweetcorn and spring onions.
  3. Pour into a baking dish and top with 100g cheddar and mozzarella mix. Grill for 5 mins on a high heat until golden and bubbly.
  4. Top with sour cream, feta, the charred corn, coriander and spring onions. Serve immediately and enjoy!
Pineapple Chilli Margarita
  1. Add your tequila, triple sec and jalapeños to a pitcher and stir, and leave to infuse for a couple hours
  2. Add 2 scoops of ice, your pineapple juice and your lime juice. Stir again and serve!

Watch the recipe video here:

https://www.facebook.com/1045035215535674/posts/2434469603258888/

Main dish

Zucchini-Herb Fritters with Garlic Yogurt

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Zucchini-Herb Fritters with Garlic Yogurt
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Garlic Yogurt
  • ½ cup plain yogurt (not Greek)
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
Fritters and Assembly
  • 2 small zucchini, ends trimmed
  • 1 small russet potato, peeled
  • ½ medium onion
  • 2 teaspoons kosher salt, plus more
  • 2 large eggs, beaten to blend
  • 1 garlic clove, finely grated
  • ½ teaspoon ground cumin
  • 3 tablespoons finely chopped fresh parsley, plus more for serving
  • 2 tablespoons finely chopped fresh mint, plus more for serving
  • Freshly ground black pepper
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup vegetable oil
  • Olive oil (for serving)
Instructions
Garlic Yogurt
  1. Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
Fritters and Assembly
  1. Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.
  2. Mix eggs, garlic, cumin, 3 Tbsp. parsley, and 2 Tbsp. mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
  3. Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

Watch the recipe video here:

There's literally never a bad time to make these.Recipe: http://bonap.it/CeIRRoh

Posted by Bon Appétit Magazine on Monday, May 27, 2019

Main dish

Instant Pot Tagliatelle with Smoked Salmon and Cherry Tomatoes

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Instant Pot Tagliatelle with Smoked Salmon and Cherry Tomatoes
It’s a sophisticated flavor combination that will please the pickiest foodie!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 1 small onion, finely diced
  • ½ cup dry white wine
  • 3 cups broth, warmed
  • 1¼ cups heavy cream
  • 1 tsp kosher salt
  • 1 tbsp fresh dill or 1 tsp dried, plus additional for garnish
  • (or substitute tarragon or parsley)
  • 1 lb dried tagliatelle or fettuccine, broken in half
  • 2 cups cherry or grape tomatoes, halved
  • 4 oz smoked salmon, sliced and cut into bite-sized pieces
  • Freshly ground pepper
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion to the pot and saute until soft, 3-4 minutes.
  3. Add wine to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Add broth, cream, salt and herbs to the pot and stir to combine.
  5. Carefully fan the pasta in the pot (this helps prevent clumping) and ensure it is completely submerged.
  6. Add the halved cherry tomatoes in a single layer–do not stir.
  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 5 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Gently stir the pasta, breaking up any clumps.
  11. Fold in smoked salmon pieces and serve immediately garnished with freshly ground pepper and additional herbs.

Watch the recipe video here:

It’s a sophisticated flavor combination that will please the pickiest foodie!RECIPE: http://chopsecrets.com/instant-pot-tagliatelle-with-smoked-salmon-and-cherry-tomatoes/

Posted by Chop Secrets on Monday, May 27, 2019

Main dish

Sausage, Peppers, Onions, and Potato Bake

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Sausage, Peppers, Onions, and Potato Bake
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons olive oil
  • 2 pounds Italian sausage links, cut into 2-inch pieces
  • ¼ cup olive oil
  • 4 large potatoes, peeled and thickly sliced
  • 2 large green bell peppers, seeded and cut into wedges
  • 2 large red bell peppers, seeded and cut into wedges
  • 3 large onions, cut into wedges
  • ½ cup white wine
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoningsalt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour ¼ cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  3. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Watch the recipe video here:

Sausage, Peppers, Onions, and Potato Bake: https://trib.al/1ULAAaU

Posted by Allrecipes on Monday, May 27, 2019