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Apricot-Glazed Chicken with Spring Vegetables

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Apricot-Glazed Chicken with Spring Vegetables
Apricot-Glazed Chicken with Spring Vegetables
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds skinless, boneless chicken breasts (about 4)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 carrots, cut into ½-inch pieces
  • 1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
  • 12 ounces snow peas, trimmed (about 2½ cups)
  • 3 tablespoons apricot preserves
  • 4 teaspoons dijon mustard
  • 4 scallions, chopped
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon finely grated lemon zest
Instructions
  1. Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
  2. Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and ½ cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
  3. Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and ¼ teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

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Main dish

One-Pot Broccoli Cheddar Soup

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One-Pot Broccoli Cheddar Soup
One-Pot Broccoli Cheddar Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 heads broccoli, chopped
  • 4 tablespoons butter
  • ½ onion, diced
  • ¼ cup flour (30 g)
  • 2 cups half & half (480 mL)
  • 2 cups vegetable stock (480 mL)
  • ½ cup shredded carrots (55 g)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg
  • 2 cups grated cheddar cheese (200 g)
Instructions
  1. Trim the stems off the broccoli heads and chop into small florets.
  2. In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
  3. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
  4. Enjoy!

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Main dish

Enjoy Chocolate Turtle Poke Cake All Year Round

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Enjoy Chocolate Turtle Poke Cake All Year Round
Two things are for sure everybody loves turtles and everybody loves poke cakes! Obviously I had to put these together!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package chocolate cake mix, plus ingredients listed on the box.
  • 12 ounces caramel sauce
  • ½ cup mini chocolate chips
  • ¾ cup pecan pieces
  • 1 tub(16 ounces) chocolate frosting
Instructions
  1. Prepare cake mix according to package directions, and bake in 9 x 13 pan. Let cool for 10 minutes.
  2. Using the handle of a wooden spoon, make small holes all over the surface of the cake. Pour 8 ounces of the caramel ice cream topping over the cake, spreading to cover. Let sit until cooled.
  3. Mix 4 oz of caramel with the chocolate icing.
  4. Spread the frosting over the cooled cake.
  5. Sprinkle with pecans and chocolate chips.
  6. Drizzle with the remaining caramel sauce, and sprinkle with the mini chocolate chips and pecans.

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Main dish

Get The Recipe: Deep-Fried Cookie Dough

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Get The Recipe: Deep-Fried Cookie Dough
Deep-Fried Cookie Dough! Because sometimes you just need to indulge in something delicious.
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • 24 wonton wrappers
  • 1 cup pre-made chocolate chip cookie dough
  • 1 egg, beaten (for egg wash)
  • Vegetable oil for frying
  • Chocolate sauce, caramel sauce, whipped cream and powdered sugar for garnish
Instructions
  1. ) With a circular cookie cutter, cut wonton wrappers into a circle.
  2. ) Place one tablespoon of cookie dough in the middle of one wonton wrapper and flatten slightly. Brush a second wonton wrapper with egg wash and place it—egg wash side down—over the cookie dough. Seal the edges very well. Continue until you have 12 cookie dough wraps.
  3. ) Heat oil in a deep skillet until it reaches 350 degrees Fahrenheit. Carefully add cookie dough wraps to oil and fry for 2 to 3 minutes, or until golden brown. Make sure to flip occasionally, so everything fries evenly.
  4. ) Remove deep fried cookie dough from oil and drain on a paper towel-lined plate.
  5. ) Serve with chocolate sauce, caramel sauce, whipped cream, powdered sugar and enjoy!

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Main dish

Fried Peanut Butter And Jelly

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Fried Peanut Butter And Jelly
How do you make a classic like peanut butter and jelly even more epic? By adding chocolate chips and frying it all up! Give it a try.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 loaf white bread
  • Approximately ¾ cup peanut butter (more or less, depending on your preference)
  • Approximately ¾ cup favorite jam (more or less, depending on your preference)
  • ½ cup chocolate chips
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • ¾ cup milk
  • 3 tablespoons butter
Instructions
  1. Cut the bread into 6, thick slice. Spread peanut butter evenly on 3 pieces, and jam evenly on the other three. Cover one piece with chocolate chips and put sandwich together.
  2. In a bowl, whisk together eggs, flour, vanilla, salt and milk until combined.
  3. Heat butter in a skillet over medium-high heat. While butter is melting, dip sandwiches in egg mixture and coat thoroughly.
  4. Once butter is hot and melted, fry sandwiches for 3 to 4 minutes per side, or until everything is fried and golden brown.
  5. Drain on a paper towel lined plate. Serve and enjoy!

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Fried Peanut Butter & Jelly. We know. You're welcome. Get the written recipe here: https://www.cookingpanda.com/content/get-recipe-fried-peanut-butter-and-jelly

Posted by Cooking Panda on Tuesday, May 7, 2019

Main dish

Monkey Bread

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Monkey Bread
Monkey Bread
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dough
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces, plus more for bowl
  • ⅓ cup whole milk
  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 3 cups (or more) all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
Assembly
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
  • Sanding or granulated sugar (for pan)
  • Prepared caramel sauce (for serving)
Special Equipment
  • A 10-inch tube pan or 10-cup Bundt pan
Instructions
Dough
  1. Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you’re going to use it again in a minute (no need to wash).
  2. Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°–115°. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
  3. Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn’t pulling away from bowl cleanly.
  4. With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you’re done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55–65 minutes.
  5. Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20–30 minutes.
Do Ahead:
  1. Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.
Assembly
  1. Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef’s knife to cut dough into a 12x6 grid.
  2. Working relatively quickly so dough doesn’t become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40–50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
  3. Remove plastic from pan and bake monkey bread until golden brown, 25–35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
  4. Pour about ½ cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.

Watch the recipe video here:

Nothing brings people together quite like a warm, gooey monkey bread.Make it: http://bonap.it/nfrbYll

Posted by Bon Appétit Magazine on Monday, May 6, 2019

Main dish

Spicy Calabrian Shrimp

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Spicy Calabrian Shrimp
Spicy Calabrian Shrimp
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons olive oil
  • 2 teaspoons Calabrian chile paste
  • 1 teaspoon lemon zest (1 lemon)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 pound large shrimp, peeled and deveined, tails on
  • ½ small lemon
Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
  3. Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

Watch the recipe video here:

Spice up your life with Giada De Laurentiis' Calabrian Chili Shrimp ??Save her recipe: https://foodtv.com/2H0VDBG!

Posted by Food Network on Monday, May 6, 2019

Main dish

BLUEBERRY MUFFIN TOP COOKIES

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BLUEBERRY MUFFIN TOP COOKIES
Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They’re perfect for breakfast, dessert, or a midday snack. Recipe contains a gluten-free option.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FOR THE DOUGH:
  • 3 cups all-purpose flour or gluten-free flour mix*
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 large eggs, room temperature
  • 1½ cups fresh blueberries, rinsed and patted dry with paper towels
FOR THE STREUSEL:
  • ¾ cup all-purpose flour or gluten-free flour mix*
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ¼ cup unsalted butter, melted and cooled slightly
FOR THE GLAZE:
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • pinch of salt
* IF YOU NEED THESE COOKIES TO BE GLUTEN-FREE, MAKE SURE ALL YOUR INGREDIENTS ARE CERTIFIED GLUTEN-FREE. FOR THE GLUTEN-FREE MIX, USE THE FOLLOWING MIXTURE IN THE DOUGH:
  • 2 cups rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca flour / starch
  • 1 teaspoon xanthan gum
AND THIS IN THE STREUSEL:
  • ½ cup rice flour
  • 2 tablespoons + 2 teaspoons potato starch
  • 1 tablespoon + 1 teaspoon tapioca flour / starch
  • ¼ teaspoon xanthan gum
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
  2. Prepare the cookie dough. In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda. Set the bowl aside.
  3. In a large bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy.
  4. Beat in the lemon zest, lemon juice, vanilla extract and lemon extract.
  5. Add the eggs, one by one and beat until thoroughly combined. It may appear curdled.
  6. Add the dry ingredients to the wet mixture and beat on low just until the dough comes together.
  7. Pour the blueberries on top and use your hands to gently incorporate them into the dough.
  8. Prepare the streusel by mixing together all streusel ingredients in a small bowl.
  9. Roll the dough into 2" balls and roll the top and sides of each ball in the streusel. It won’t stick very well so pat more streusel on top of each ball.
  10. Place on the prepared cookie sheet about 3" apart. It’s okay if some streusel falls off the cookies.
  11. Bake the all-purpose version for 13-16 minutes and the gluten-free version for 16-20 minutes or until lightly browned.
  12. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
  13. Prepare the glaze. In a small bowl, mix together the sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract and salt.
  14. Add additional lemon juice to reach desired consistency. Drizzle over the cooled cookies.
  15. Store in an airtight container for up to 3 days or refrigerate for up to 5 days.

Watch the recipe video here:

Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They’re perfect for breakfast,…

Posted by My Baking Addiction on Monday, May 6, 2019

Breakfast

Ruffles Krispie Treats Are the Latest Salty-Sweet Spin on Rice Krispie Treats the Whole Family Will Love!

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Ruffles Krispie Treats Are the Latest Salty-Sweet Spin on Rice Krispie Treats the Whole Family Will Love!
My whole family can’t get enough of Rice Krispie treats, so when we thought up Ruffles Krispie Treats, it just brought things to a whole new level of deliciousness. Replace your usual Rice Krispies with Ruffles chips for a salty-sweet factor that you won’t be able to get enough of. This treat is so easy to throw together in no time for lunch treats or those last minute bake sales!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup butter
  • 4 cups mini marshmallows
  • ½ teaspoon vanilla extract
  • 5 cups Ruffles chips, crushed to coarse pieces
Instructions
  1. Prepare an 8x8-inch baking dish with nonstick spray.
  2. Melt down butter and marshmallows in a microwave-safe bowl until everything has melted down fully, about 1 minute.
  3. Add in the vanilla extract and potato chips, folding together until chips are evenly coated.
  4. Press the mixture firmly and evenly into the prepared baking dish, then let set on the counter or in the refrigerator.
  5. Once set, cut into squares and serve. Enjoy!

Watch the recipe video here:

Check out this latest salty-sweet spin on Rice Krispie treats Recipe: http://sha.red/6uNLl

Posted by Shared Food on Monday, May 6, 2019

Main dish

Instant Pot Garlic Parmesan Mac and Cheese

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Instant Pot Garlic Parmesan Mac and Cheese
BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups water, warmed
  • 1 lb box pasta shells, rotini or other short pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 1 cup evaporated milk
  • 2 cups shredded Monterey jack
  • 1 cup grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish
Instructions
  1. Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  3. When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  4. Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  5. Salt to taste.

Watch the recipe video here:

BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!RECIPE: http://chopsecrets.com/instant-pot-garlic-parmesan-mac-and-cheese/

Posted by Chop Secrets on Monday, May 6, 2019