Main dish

Instant Pot Delightful Caprese Chicken

 

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Instant Pot Delightful Caprese Chicken
You’ll want to make this dish again and again.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • ½ large onion, sliced
  • 4 cloves of garlic, minced
  • ½ cup chicken broth
  • 1 lb boneless, skinless chicken breast (about 2)
  • 3½ cups cherry or grape tomatoes, halved
  • 3 tbsp balsamic vinegar
  • 1 tsp crushed red pepper (optional)
  • 2 tsp kosher salt
  • ½ tsp pepper
  • 6 oz fresh mozzarella “pearls” (or other fresh mozzarella cut to ½″ dice)
  • 2 tbsp fresh basil, cut into ribbons
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until lightly browned, about 7 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add chicken in an even layer. Add tomatoes in an even layer. Drizzle with balsamic vinegar and crushed red pepper (optional). Sprinkle with kosher salt and pepper.
  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 +/- buttons and program the Instant Pot for 12 minutes.
  7. When the time is up, quick-release the pressure. Sprinkle the mozzarella cheese and basil over the chicken, then cover 4-5 minutes until cheese melts.
  8. Serve over zoodles, quinoa, brown rice or polenta.

Watch the recipe video here:

Main dish

Jalapeno Popper Dip with Bacon

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Jalapeno Popper Dip with Bacon
Creamy, spicy chip dip.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup shredded Cheddar cheese
  • 1 (8 ounce) package cream cheese, softened
  • 8 jalapeno peppers, or more to taste, seeded and minced
  • 5 slices cooked bacon, crumbled
  • ½ cup sweet corn kernels
  • ¼ cup mayonnaise
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir Cheddar cheese, cream cheese, jalapeno peppers, bacon, corn, and mayonnaise together in a small casserole dish.
  3. Bake in preheated oven until warm and bubbly, 15 to 20 minutes.

Watch the recipe video here:

Jalapeno Popper Dip with Bacon: https://trib.al/QoLmGFK

Posted by Allrecipes on Friday, May 17, 2019

Main dish

Lunch Lady Cornflake Jam Tart Will Bring You Right Back to Your Childhood

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Lunch Lady Cornflake Jam Tart Will Bring You Right Back to Your Childhood
Here's a treat that will bring you right back to your childhood days! Lunch Lady Cornflake Jam Tart was something served in my school growing up, even though it wasn't the exact same as this recipe, it definitely was just as delicious! Did you have this type of dessert in your school as well?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces of flour
  • 4 ounces of butter
  • ½ cup of strawberry jam
  • 4 ounces of butter
  • 4 ounces of golden syrup
  • 4 ounces of sugar
  • 6 ounces of cornflakes
Instructions
  1. In a large bowl, combine 4 ounces of butter and the flour and begin to knead the two together until a dough forms.
  2. Once you have a dough consistency, lay it into a flan case.
  3. Bake "blind" in the oven at 200 degrees for 15-20 minutes.
  4. Remove from oven and allow to cool completely.
  5. Spread jam over the pastry crust.
  6. In a medium sized bowl, melt together the syrup, sugar, and butter. Add in the cornflakes and mix together.
  7. Pour the mixture over the jam and return to the oven for an addition 15-20 minutes.
  8. Remove and allow to cool completely.
  9. Enjoy!

Watch the recipe video here:

Do you remember eating this as a kid? This definitely brings back memories! Recipe: http://sha.red/dGwOE

Posted by Shared Food on Friday, May 17, 2019

Main dish

Instant Pot Spicy Garlic Salmon and Asparagus

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Instant Pot Spicy Garlic Salmon and Asparagus
Leave it to the Instant Pot to make a healthy food even healthier.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅔ lb salmon filet, patted dry and cut into 2 equal pieces approx 1” thick
  • 1½ tbsp garlic, minced
  • ⅔ lb asparagus, cut any thick pieces in half lengthwise
  • 2 tsp honey
  • 1 small lemon, sliced thin
  • ½ tsp red pepper flakes
  • 2 tbsp butter, cut into pieces
  • 1 cup water
  • Salt and freshly ground pepper to taste
Instructions
  1. Coat the salmon fillets with the garlic.
  2. On a large piece of foil, arrange half the asparagus, topped with one piece of salmon. Drizzle 1 tsp honey, top with half the lemon slices and half the red pepper flakes. Dot with half the butter.
  3. Close the foil to form a pouch. Crimp the edges to seal.
  4. Repeat with the second filet.
  5. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the foil packets on to the steam rack, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the STEAM function*. Use the +/- keys and program the Instant Pot for 4 minutes (reduce to 3 minutes if your salmon filets are thin).
  7. When the time is up, quick-release the remaining pressure. Carefully remove the packets and open immediately to stop the cooking.
  8. Serve immediately. Season with salt and freshly ground pepper to taste.

Watch the recipe video here:

Leave it to the Instant Pot to make a healthy food even healthier.RECIPE: http://chopsecrets.com/instant-pot-spicy-garlic-salmon-and-asparagus/

Posted by Chop Secrets on Friday, May 17, 2019

Main dish

This Sloppy Joe Tater Tot Casserole Will Be Your New Favorite Dinner Recipe

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This Sloppy Joe Tater Tot Casserole Will Be Your New Favorite Dinner Recipe
My family loves sloppy Joe’s any day of the week, so when I brought out this Sloppy Joe Tater Tot Casserole for dinner, the whole table went wild! Tater tots are one of those things that I always have in my freezer - they’re just so versatile! There’s so many delicious ingredients packed into this dish, and the sky’s the limit, really, when it comes to adding veggies galore to the mix. Give this a try - it’ll be your new staple dinner in no time.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound lean ground beef
  • 1 cup onion, chopped
  • 15 ounces tomato sauce
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon mustard
  • ½ teaspoon salt
  • 32 ounces frozen tater tots
  • 2 cups Cheddar cheese, shredded
  • ¼ cup dill pickles, chopped
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9x13-inch glass baking dish with nonstick spray.
  2. In a large nonstick pan, brown beef and onion over medium-high for about 8-10 minutes, stirring frequently. Drain beef mixture of any grease, then return to the heat.
  3. Stir in the tomato sauce, brown sugar, worcestershire, mustard, and salt, cooking 2-3 more minutes, stirring frequently until simmering.
  4. Layer half the frozen tater tots in the bottom of the baking dish, in a single layer. Spoon the beef mixture on top, then top with 1 cup of cheese, remaining potatoes, then the rest of the cheese.
  5. Bake 45-55 minutes, or until bubbly and golden brown. Serve topped with chopped pickles. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2192921574078181/

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 Friday, May 17, 2019

Main dish

Avocado Pesto with Zucchini Pasta

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Avocado Pesto with Zucchini Pasta
This is a delicious low-carb alternative to your standard pesto pasta. Filled with diced chicken breast, vegetables, protein and healthy fat, it is sure to satisfy every craving!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 zucchini, trimmed
  • 1 ripe avocado - peeled, halved, and pitted
  • 5 tablespoons pesto, or more to taste
  • 1 skinless, boneless chicken breast
  • ½ teaspoon paprika
  • 1 pinch salt and black pepper to taste
  • olive oil, divided
  • 2 tablespoons grated Parmesan cheese (optional)
Instructions
  1. Make zucchini noodles using a spiralizer.
  2. Mash avocado in a small bowl and mix in pesto until smooth.
  3. Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
  5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

Watch the recipe video here:

Zoodles with Chicken & Avocado Pesto: https://trib.al/YHcZIRf

Posted by Allrecipes on Friday, May 17, 2019

Dessert

Mocha Brownie Ice Cream Sandwiches

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Mocha Brownie Ice Cream Sandwiches
Sandwich coffee ice cream between easy sheet-pan brownies for the perfect hand-held dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil
  • 1½ cups all-purpose flour (see Cook's Note)
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon fine salt
  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 2 cups sugar
  • 4 large eggs, slightly beaten
  • ½ gallon coffee ice cream, softened
  • 1 cup chocolate-covered espresso beans, chopped
Instructions
Special equipment: an 18-by-13-inch rimmed baking sheet
  1. Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
  2. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs adhering, 20 to 25 minutes. Let cool completely in the pan on a cooling rack, then place in the freezer to firm up, about 30 minutes.
  3. Use the foil overhang to help lift the brownie out of the pan and carefully flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom, then discard the foil and line the baking sheet with plastic wrap.
  4. Using a warm knife, trim the rough edges off of the brownie so it is even (the brownie should be 16-by-12-inches). Cut the brownie in half crosswise, resulting in 2 pieces that are 12-by-8-inches. Lay one of the brownie pieces onto the prepared baking sheet, top-side facing down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours or up to overnight.
  5. Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all of the exposed ice cream edges. Wrap each sandwich in parchment paper and enjoy.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Before serving, let the ice cream sandwiches sit at room temperature for a few minutes so the brownies and ice cream can soften, making them easier to eat.

Watch the recipe video here:

Forget cookies… you should be making ice cream sandwiches using BROWNIES! Save the recipe: https://foodtv.com/30aqJOK!

Posted by Food Network on Saturday, May 18, 2019

Main dish

Giant Jalapeño Popper Chicken Burger

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Giant Jalapeño Popper Chicken Burger
GIANT JALAPEÑO POPPER CHICKEN BURGER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Jalapeno Chicken Burger:
  • Chicken 6 chicken breasts, cooked and shredded
  • 6 jalapenos, seeded and diced
  • ½ cup cooked bacon bits
  • 1 ½ cups cream cheese
  • ½ cup sour cream
  • ? ? cup mayonnaise
  • 1 cup mozzarella grated
  • 1 cup cheddar grated
  • 2 cups seasoned flour
  • 6-8 eggs whisked
  • 2 cups panko bread crumbs
  • Oil for frying
Bun:
  • 500g bread flour
  • 2 cups grated yellow cheddar cheese
  • 6-7 jalapenos, sliced into rings
  • 240 ml whole milk, lukewarm
  • 2 tsp fast action, dry yeast
  • 1 tbsp sugar
  • 2 large egg, whisked
  • 50ml oil
  • Egg wash
  • Mayonnaise
  • Lettuce
  • BBQ sauce
Instructions
  1. In a large bowl, mix together the shredded chicken, diced jalapenos, bacon, cream cheese, mayonnaise, mozzarella and cheddar cheese. Transfer to a cling film lined 8” cake tin. Freeze overnight.
  2. In a large bowl mix cheddar cheese, jalapenos and flour until coated well, set aside.
  3. Mix together milk, yeast, sugar in a large bowl. Let sit until slightly frothy. Add two eggs, oil and stir until combined.
  4. Add in all of the flour, cheese and jalapeno mix and salt; mix until combined. Remove from the bowl and knead until a
  5. Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.
  6. Punch down the dough and transfer to a lightly floured surface. Fold in the corners and sides and shape into a tight ball.
  7. Line a large tray with parchment paper and place a 9” ring on top. Add the jalapeno cheddar dough ball and press down lightly to form a disk. Cover and let rise until doubled in size, about 20 minutes. Brush with egg wash.
  8. Bake in a 180ºC oven for 30 minutes or until golden brown.
  9. Heat oil in a large deep pot.
  10. Remove the chicken jalapeno disk from the tin. Coat in flour, shaking off any excess then into the whisked eggs, letting excess drip off, followed by a nice coating of the panko breadcrumbs pressing to adhere.
  11. Fry until golden brown, let rest on a rack to drain.
  12. Cut the bun in half. Spread mayo on the bottom half. Top with lettuce, the patty and a drizzle of bbq sauce then the top bun.
  13. Enjoy!

Watch the recipe video here:

Main dish

Twin Cities Dogs, Why Have One When You Can Have Two

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Twin Cities Dogs, Why Have One When You Can Have Two
Twin Cities Dogs! Why have just one when you can have two...at the same time??? Delicious tasting hot dogs wrapped into a soft and flaky crescent roll - that has YUMMY written all over it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • one pack of hot dogs
  • 1 stick of mozzarella string cheese
  • 1 stick of cheddar cheese
  • 1 can of Pillsbury Crescent dinner rolls
  • 1 egg (beaten)
  • raft sticks
Instructions
  1. Preheat oven to 375 degrees.
  2. Slit hot dogs down the middle and place a strip of mozzarella cheese and a strip of cheddar cheese inside.
  3. Lay out the Crescent Dinner Rolls and create rectangles by pinching the seams together.
  4. Place hot dogs in the middle of one of the rectangles, and then using a knife create slits in the side of the dough so that you can layer the hot dogs in a braided format.
  5. Once all hot dogs are wrapped, brush over the top of the crescent braids with an egg wash, and then place into the oven.
  6. Bake for 20 min or until crescents are golden brown.
  7. Garnish with ketchup and mustard!
  8. Enjoy!

Watch the recipe video here: