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Main dish

Instant Pot Hearty Meat Lasagna

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Instant Pot Hearty Meat Lasagna
This amazing lasagna couldn’t be more delightful.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 lb lean ground beef, preferably 93% lean
  • ½ tbsp kosher salt
  • ½ tsp each garlic powder, onion powder, Italian seasoning, pepper
Cheese Mixture:
  • 1 cup ricotta cheese (or cottage cheese)
  • 1 egg, beaten
  • ½ cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • 1½ tsp each garlic powder, onion powder, Italian seasoning
  • ½ tsp each salt and pepper
  • ¼ cup fresh parsley, chopped (optional, but adds freshness)
For Layering:
  • 1 24 oz jar pasta sauce
  • 5-6 no-boil lasagna noodles
  • ½ cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
For Pot:
  • 1½ cups water
Instructions
  1. Using the display panel select the SAUTE function. Add all ingredients of the Meat Mixture and cook, breaking up the meat as you go, until no pink remains. Drain and set aside.
  2. In a large bowl, combine all ingredients in the Cheese Mixture until uniform in consistency. Set aside.
  3. Coat a 1.5 qt casserole or 7” x 3” pan with non-stick spray (this pan gives the prettiest results: https://amzn.to/2CHSu8K)
  4. Put a single layer of no-boil noodles in the bottom of the pan, breaking as necessary to fit. Press down gently.
  5. Pour ⅓ of the pasta sauce evenly over the noodles, spreading all the way to the sides.
  6. Spread ½ of the meat mixture over the sauce, then ½ of the cheese mixture, spreading all the way to the sides.
  7. Repeat steps 4, 5 and 6.
  8. Pour the remaining ⅓ of the pasta sauce evenly over the noodles, then top with ½ cup each mozzarella and parmesan cheeses.
  9. Coat one side of a piece of foil with non-stick spray and loosely cover, spray-side down.
  10. Rinse the pot, add 1½ cups of water and put in the steam rack. Place the casserole or pan on the trivet.
  11. Secure the lid, making sure the vent is closed.
  12. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  13. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  14. Carefully remove the pan from the Instant Pot and remove the foil, replacing any cheese that sticks
  15. Set pan under the broiler until cheese begins to brown, about 5 minutes.
  16. Remove pan to cooling rack and let it sit for 10-15 minutes to firm up.
  17. Serve directly from pan, or if using springform pan, set on a plate and carefully release the latch, remove ring.

Watch the recipe video here:

This amazing lasagna couldn’t be more delightful.RECIPE: http://chopsecrets.com/instant-pot-hearty-meat-lasagna/

Posted by Chop Secrets on Thursday, March 7, 2019

Main dish

Ranch Chicken Rollup Bake

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Ranch Chicken Rollup Bake
This impressive dinner bake is easy and delicious. Serve with a side salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups shredded deli rotisserie chicken
  • ½ cup ranch dressing
  • ¾ cup shredded Italian cheese blend (6 oz)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 2 tablespoons sliced green onions (2 medium)
Instructions
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about ½ inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
  3. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

Watch the recipe video here:

Ranch + chicken + crescents = recipe for success!Ranch Chicken Rollup Bake recipe:…

Posted by Pillsbury on Thursday, March 7, 2019

Dessert

Easy Black Forest Cake

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Easy Black Forest Cake
Devil's food cake layers enriched with milk chocolate and a trio of extracts are sandwiched with the simplest and most decadent stuffing of them all--ready-to-eat cheesecake filling and cherry pie filling. Capped off with fudge frosting and gooey chocolate-covered cherries, it's a cinch to wow your guests.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Unsweetened cocoa
  • 1 (18.25-oz.) package devil's food cake mix
  • 1 (3.4-oz.) package chocolate instant pudding mix
  • 3 large eggs
  • 1¼ cups milk
  • ¾ cup canola oil
  • 1 tablespoon vanilla extract
  • 1½ teaspoons chocolate extract
  • 1 teaspoon almond extract
  • 3 (1.55-oz.) milk chocolate bars, chopped
  • 2 (16-oz.) cans chocolate fudge frosting
  • 1½ cups ready-to-eat cheesecake filling, divided
  • 1 cup cherry pie filling, divided
  • Garnish: chocolate covered cherries, halved (optional)
Instructions
  1. Preheat oven to 350°. Grease 2 (8-inch) round cake pans, and dust with cocoa. Set aside.
  2. Step 2
  3. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
  4. Step 3
  5. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
  6. Step 4
  7. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Place ⅓ cup of the frosting in a piping bag; pipe a ring of frosting around the edge of the first cake layer to create a border. Spread one-third of cheesecake filling over cake inside frosting ring; top with one-third of cherry pie filling. Repeat procedure twice with frosting borders, remaining cheesecake filling, and cherry filling. Place final cake layer on top of cake; cut side down. Spread remaining chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator.

Watch the recipe video here:

Epic. GET THE RECIPE: https://trib.al/osFdpdV (via Well Done)

Posted by MyRecipes on Wednesday, March 6, 2019

Main dish

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry
Creamy, decadent and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ½ tsp cardamom
  • 1 13 oz can coconut milk, full fat
  • 1½ tbsp cornstarch
  • 2 cups cooked rice, for serving
  • ¼ cup chopped cilantro or fresh basil, for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, 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, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove ¼ cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

Watch the recipe video here:

Creamy, decadent and delicious.RECIPE: http://chopsecrets.com/instant-pot-coconut-chicken-curry/

Posted by Chop Secrets on Tuesday, March 5, 2019

Lasagna

Skillet Chicken Lasagna

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Skillet Chicken Lasagna
Skillet Chicken Lasagna
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 12 ounces bow tie pasta
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, sliced or diced
  • 1 tablespoon Italian seasoning or herbes de Provence
  • Salt
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 jar good-quality marinara sauce (14 to 16 ounces)
  • 1 teaspoon red pepper flakes
  • 1 cup grated mozzarella cheese, plus more if needed
  • ½ cup whole milk ricotta cheese, plus more if needed
  • ¼ cup grated Parmesan, plus more if needed and for serving
  • 12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving
Instructions
  1. Cook the pasta according to the package instructions; drain and set aside.
  2. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
  3. Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
  4. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Watch the recipe video here:

What We're Loving: Skillet Chicken Parmesan with ArtichokesSave the recipe: https://foodtv.com/2UjCgbi

Posted by Food Network on Tuesday, March 5, 2019

Dessert

Mini Chili Pot Pies

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Mini Chili Pot Pies
You’ve never had chili like this before! Your two favorite winter comfort foods—pot pie and chili—join forces in this super-easy recipe. Homemade stovetop chili gets divided into eight individual ramekins and topped with Pillsbury™ biscuits, then brushed with honey butter and cornmeal for the tastiest personal serving of chili and biscuits you’ll ever try. Perfect for fun family dinners or football viewing parties!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb ground beef (at least 80% lean)
  • ½ cup chopped onion
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
  • 1½ teaspoons Worcestershire sauce
  • 4 teaspoons chili powder
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits
  • 4 teaspoons yellow cornmeal
Instructions
  1. Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
  2. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  3. Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
  4. In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
  5. Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Watch the recipe video here:

Is it just us, or does food just taste better when it's mini? Mini Chili Pot Pies recipe:…

Posted by Pillsbury on Tuesday, March 5, 2019

Main dish

Instant Pot Pho Chicken Noodle Soup

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Instant Pot Pho Chicken Noodle Soup
Flavorful, fragrant pho at home is now a reality!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp canola oil (or other high-heat oil)
  • 2 medium onions, halved
Spice Mixture:
  • 1 tbsp coriander seed
  • 1 tsp green cardamom pods
  • 3 star anise pods
  • 1 cinnamon stick
  • 5 whole cloves
Pot Mixture:
  • 8 cups water, warmed
  • ¼ cup fish sauce
  • 1 tbsp kosher salt
  • 1 inch ginger, peeled and roughly chopped (or 1 tbsp minced ginger)
  • 1 lemongrass stalk, trimmed and cut into 2” pieces (or 1 tbsp lemongrass paste)
  • 4 lbs bone-in, skin-on chicken thighs
  • 2 8 oz packages thin rice noodles
For Garnish:
  • fresh cilantro
  • fresh basil
  • lime wedges
  • mung bean sprouts
  • 2 jalapenos, thinly sliced
  • ¼ onion, thinly sliced
Instructions
  1. Add oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot, put the onion in, cut side down. Cook without moving until the onions begin to char, 4-5 minutes. Remove the onions to a bowl.
  3. Add the Spice Mixture ingredients to the pot. Cook and stir for one minute or until spices are fragrant.
  4. Add warmed water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the remaining Pot Mixture ingredients and the reserved onions and their juices. Turn the pot off by selecting CANCEL, 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 20 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the meat from the pot to a cutting board. Remove skin and shred meat; discard bones and skin.
  9. Strain the broth and return to the pot. Turn the pot off by selecting CANCEL, then select the SAUTE function.
  10. Bring the broth to a simmer and cook the rice noodles in the broth according to the package directions.
  11. Serve noodles and broth over chicken. Garish as desired.

Watch the recipe video here:

Flavorful, fragrant pho at home is now a reality!RECIPE: http://chopsecrets.com/instant-pot-pho-chicken-noodle-soup/

Posted by Chop Secrets on Monday, March 4, 2019

Main dish

Cheddar-and-Onion Smashed Burgers

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Cheddar-and-Onion Smashed Burgers
Inspired by the sliders at White Manna in Hackensack, New Jersey, Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle.Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 thin bread-and-butter pickle slices, patted dry
  • 4 (4 inches each) potato buns, buttered and toasted
  • 1¼ pound (30 percent fat) ground beef chuck
  • Salt and freshly ground pepper
  • 2 small onions, sliced paper thin
  • 4 ounces sharp cheddar cheese, sliced
  • Umami dust, for sprinkling (optional, see Note)
Instructions
  1. Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns.
  2. Step 2
  3. Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve.

Watch the recipe video here:

BETTER than your favorite burger joint ?GET THE RECIPE: https://trib.al/emHDfRv (via Well Done)

Posted by MyRecipes on Monday, March 4, 2019

Main dish

Cubano Crescent Squares

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Cubano Crescent Squares
Upgrade that ham and cheese sandwich right this minute with a new take on a stacked Cuban sandwich.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
  • 8 oz thinly sliced cooked deli roasted pork
  • ¼ cup yellow mustard
  • 8 oz thinly sliced Swiss cheese
  • 8 oz thinly sliced ham
  • 1 egg, beaten
  • 48 dill pickle slices (about ½ cup)
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  2. Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and ½ inch up sides of pan to form crust.
  3. Layer roasted pork onto dough; spread mustard evenly over pork. Top with cheese slices and ham.
  4. Unroll second can of dough. Place over layered ingredients, stretching to cover filling; press edges to seal. Brush with beaten egg. Cover with foil.
  5. Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 10 minutes. To serve, cut into 6 rows by 4 rows. Just before serving, top each square with 2 pickle slices.

Watch the recipe video here:

It's time to upgrade your ham and cheese sandwich.Cubano Crescent Squares recipe:…

Posted by Pillsbury on Monday, March 4, 2019

Breakfast

Jalapeño Popper Mac and Cheese Lasagna

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Jalapeño Popper Mac and Cheese Lasagna
Sometimes we like to layer our lasagna with bechamel, sometimes we kick it up a notch like this Jalapeño popper mac and cheese lasagna.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 onion diced
  • 8 rashers bacon, chopped finely
  • 2 cloves garlic, minced
  • ? ? cup tomato paste
  • 750g beef mince
  • ½ cup red wine
  • ½ cup passata
  • 1 ½ cups chicken stock
  • ¼ up heavy cream
  • ½ tsk oregano
  • ½ tsp chili flakes
  • Salt and pepper
  • 40 g butter
  • 6 jalapeños diced finely
  • 40g flour
  • 500ml whole milk
  • 1 cup grated gruyere
  • 1 cup grated mozzarella
  • 1 cup grated red cheddar
  • 450g macaroni, cooked
  • Fresh lasagna sheets
  • Sliced mozzarella cheese
Instructions
  1. In a large pan, cook bacon until fat has started to render and just slightly golden. Add oil and onions. Cook until onions are softened. Add garlic and cook until aromatic.
  2. Add tomato paste and stir to coat well. Cook for 2 minutes.
  3. Crumble in beef and cook until browned and juices have reduced. Add wine and let reduce by half.
  4. Add passata, cream, oregano and chilli flakes. Str to combine. Bring to a simmer, cover and let simmer for 30 minutes, stirring often. (Add a bit of water if it thickens too much). Season with salt and pepper. Remove from heat and let cool slightly.
  5. In a large pot, melt butter over medium heat. Add jalapeños and cook until just softened. Sprinkle in flour and mix to incorporate. Cook for 2 minutes.
  6. Gradually add milk, whisking constantly until smooth. Add all three kinds of cheese and stir until melted through. Stir in cooked macaroni.
  7. Preheat oven to 180ºC.
  8. In a large casserole pan, spread a bit of the ragu on the bottom. Top with lasagna sheets, followed by more ragu, jalapeño macaroni and cheese and sliced cheese. Repeat with remaining, finishing with a layer of macaroni and cheese topped with cheese.
  9. Cover with parchment and foil. Bake for 30 minutes until bubbling, remove foil and parchment and grill for 5 minutes until golden.
  10. Slice and enjoy!

Watch the recipe video here:

Jalapeño Popper Mac and Cheese Lasagna

Posted by Twisted on Sunday, March 3, 2019