Main dish

Instant Pot Brown Sugar Honey Ham

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Instant Pot Brown Sugar Honey Ham
Sure you can make this popular recipe in the oven, but on this version, you only need the oven for a quick finish, freeing up the oven for another delicious dish. The flavor is also richer, since the pressure cooker really pushes the spiced glaze into the meat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade Mixture:
  • ¼ cup apple cider
  • ⅓ cup brown sugar
  • 1 tbsp coarse ground mustard
  • 1 tbsp honey
  • 3 lb boneless, fully-cooked spiral-sliced ham
  • ½ cup apple cider
To Finish:
  • ¼ cup apple cider
  • 1 tbsp coarse ground mustard
  • 1 tbsp honey
  • ⅓ cup brown sugar
Instructions
  1. In a small bowl, mix Marinade Mixture ingredients until combined.
  2. Place the ham in a shallow pan and pour marinade over the ham, including between the slices.
  3. Pour ½ cup apple cider in the Instant Pot, followed by the ham. Pour any leftover marinade over the ham.
  4. 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 8 minutes.
  6. When the time is up, let the pressure naturally release (about 15 minutes).
  7. Cover a rimmed baking sheet with foil and coat foil with nonstick spray. Carefully move the ham to the baking sheet.
  8. In a small bowl, combine ¼ cup apple cider, 1 tbsp mustard and 1 tbsp honey and brush over the ham.
  9. Pack remaining ½ cup brown sugar over the top of the ham.
  10. Set the ham under a broiler until the glaze is caramelized and bubbly, 5-10 minutes.

Watch the recipe video here:

Tender, juicy, glazed goodness from end to end.RECIPE: http://chopsecrets.com/instant-pot-brown-sugar-honey-ham/

Posted by Chop Secrets on Saturday, May 4, 2019

Main dish

Cheesy Chicken Biscuit Nachos

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Cheesy Chicken Biscuit Nachos
Chicken Biscuit Nachos--what’s not to love? Try this easy sheet pan nacho with Pillsbury™ biscuits, rotisserie chicken, cheese, green chiles and taco seasoning mix with fresh toppings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Original biscuits
  • 3 tablespoons butter, melted
  • 2 tablespoons (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix
  • 2 cups shredded cooked chicken (about 10 oz)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
  • 2 medium plum (Roma) tomatoes, chopped
  • 1 medium avocado, peeled, pitted and diced
  • 2 tablespoons chopped fresh cilantro leaves
  • Limes wedges, if desired
Instructions
  1. Heat oven to 350°F (or 325°F for dark nonstick pan). Spray 15x10x1-inch pan with cooking spray.
  2. Separate dough into 8 biscuits; cut into quarters. In large bowl, toss biscuit pieces with melted butter and 1 tablespoon of the taco seasoning mix until well coated.
  3. Place biscuit pieces close together in single layer in pan. Bake 15 to 18 minutes or until biscuits are just baked through and light golden brown.
  4. Meanwhile, in medium bowl, mix chicken with remaining 1 tablespoon taco seasoning mix and green chiles; stir to coat completely.
  5. Top biscuit pieces with 1 cup of the cheese, the chicken mixture, and remaining 1 cup cheese. Bake 8 to 11 minutes longer or until cheese is melted and biscuits are golden brown. Top warm biscuits with tomatoes, avocado and cilantro. Serve with limes wedges.

Watch the recipe video here:

What's not to love?Cheesy Chicken Biscuit Nachos recipe:…

Posted by Pillsbury on Friday, May 3, 2019

Main dish

Summer Salmon Niçoise

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Summer Salmon Niçoise
We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special. About that slow-roasted salmon: It is, hands down, the most foolproof way of achieving tender, perfectly-cooked fish we have ever come up with, no hot pan or sizzling oil necessary.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 Tbsp. extra-virgin olive oil, divided
  • 1 lb. skinless salmon fillet
  • Kosher salt
  • Freshly ground pepper
  • 8 oz. green beans
  • 1 cup cherry tomatoes
  • 1 small shallot
  • 1 head of butter lettuce
  • 4 large eggs, room temperature
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. red wine vinegar
  • A pinch of sugar
  • ½ cup Niçoise or other black olives
Instructions
  1. Arrange a rack in center of oven; preheat to 300°. Pour 1 Tbsp. oil into center of a rimmed baking sheet, then arrange 1 lb. salmon over oil. Season salmon all over with salt and pepper, then drizzle with another 1 Tbsp. oil.
  2. Roast salmon until flesh flakes in the thickest part of the fillet with pressed gently, 30–35 minutes. Meanwhile, fill a medium saucepan three-quarters full with water. Add several generous pinches of salt and bring to a boil, covered, over medium-high heat.
  3. While salmon is cooking and water is coming to a boil, focus on the rest of your salad prep. First, trim stem end off of 8 oz. green beans.
  4. Cut 1 cup tomatoes in half.
  5. Peel and finely chop 1 shallot. Transfer to a medium bowl; set aside.
  6. Separate leaves from 1 head of lettuce and arrange across a large platter. Cover with damp paper towels and chill until ready to serve.
  7. When water is boiling, add green beans and cook until tender but still retain some snap, about 2 minutes. As you wait for the green beans to cook, fill another medium bowl halfway with ice water. Using tongs, remove green beans immediately (but leave boiling water right where it is) and transfer to bowl with ice water. Leave green beans there for 15–20 seconds, or just long enough to chill them completely, then remove from water and pat dry; set aside. Keep the ice water for cooking the eggs.
  8. Add 4 eggs to saucepan and cook exactly 8 minutes. Transfer to ice water bath and let cool 2 minutes. Peel eggs, keeping them submerged in ice bath as you work. Pat eggs dry and transfer to cutting board.
  9. Time to make your dressing: Add 1 Tbsp. mustard, 1 Tbsp. vinegar, and a pinch of sugar to bowl with shallot; season with salt and a generous amount of pepper. Whisking constantly, slowly stream in remaining 6 Tbsp. oil until you have a thick, emulsified dressing.
  10. Remove platter with lettuce from fridge and drizzle with about one-third of dressing. Arrange green beans, tomatoes, and ½ cup olives over lettuce. Cut eggs in half and tuck into gaps on platter.
  11. Using your hands or a fork, flake off large pieces of salmon and arrange over salad.
  12. Drizzle platter with remaining dressing. Season with salt and pepper.

Watch the recipe video here:

Seems fancier than it actually is. Promise. ( via Basically) Make it: http://bonap.it/rB3zQId

Posted by Bon Appétit Magazine on Friday, May 3, 2019

Main dish

Instant Pot Bacon Ranch Potatoes

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Instant Pot Bacon Ranch Potatoes
Can’t you just taste those creamy good potatoes now?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 bacon strips, chopped
  • 2 lbs red or gold potatoes, unpeeled, cut into 1” pieces
  • 2 tsp dried parsley
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ⅓ cup broth
  • 4 oz sharp cheddar cheese, shredded
  • 3 tbsp cup ranch dressing
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is crisp.
  2. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
  3. Add potatoes, parsley, salt, garlic powder, and broth to the pot. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Turn the pot off by selecting CANCEL, 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 7 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Add the cheese, ranch dressing and reserved bacon. Stir to combine.
  8. Serve hot.

Watch the recipe video here:

Can’t you just taste those creamy good potatoes now?RECIPE: http://chopsecrets.com/instant-pot-bacon-ranch-potatoes/

Posted by Chop Secrets on Friday, May 3, 2019

Dessert

J. ALEXANDER’S CARROT CAKE

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J. ALEXANDER'S CARROT CAKE
This copycat version of J. Alexander’s Carrot Cake is every bit as perfect as the original: full of carrots, pineapple and coconut, and soaked with a buttermilk syrup for a melt-in-your-mouth slice of cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CAKE:
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups sugar
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup canola oil, plus more for pan
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained
  • 2 cups julienne carrots
  • 3 ounces shredded coconut, about 1 cup
  • 1 cup pecan pieces
FOR THE SYRUP:
  • 1 cup sugar
  • ½ cup buttermilk
  • 6 ounces (1½ sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
FOR THE FROSTING:
  • 6 ounces (1½ sticks) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners' sugar
Instructions
  1. Make the Carrot Cake:
  2. Generously grease a 9x13-inch cake pan, set aside. Preheat oven to 325 degrees. Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
  3. Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
  4. Transfer batter to prepared pan. Bake approximately 45-50 minutes or until a toothpick inserted in the center comes out clean. Cake should be 1 ½-inch thick.
  5. While the cake is still hot, poke holes all over the top with a large fork. Pour the Cake syrup over the top, allowing cake to soak up the syrup. Refrigerate cake until completely cool.
  6. Frost with Cream cheese frosting. Refrigerate cake to let frosting set.
  7. Make the Syrup:
  8. Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved.
  9. Make the Frosting:
  10. Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine ingredients, mixing until smooth and free of lumps.

Watch the recipe video here:

This is hands-down one of my favorite recipes! RECIPE: https://www.mybakingaddiction.com/j-alexanders-carrot-cake/

Posted by My Baking Addiction on Wednesday, May 1, 2019

Dessert

Instant Pot Cherry Chocolate Pudding Cake

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Instant Pot Cherry Chocolate Pudding Cake
This cake is easy and elegant and has only FOUR ingredients!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7.5 oz devils food cake mix (about half the package)
  • 1 egg
  • 1 tbsp butter, melted
  • 21 oz can cherry pie filling, divided
  • 1½ cups water
Instructions
  1. In a medium bowl, combine cake mix, egg and melted butter until most of the dry mix is incorporated.
  2. Fold in 1½ cups of cherry pie filling (reserve the remaining ½ cup for topping).
  3. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray. Pour batter evenly into the casserole. Cover the dish loosely with foil – do not seal.
  4. Pour 1½ cups of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack.
  5. 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 25 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Serve topped with remaining cherry pie filling (warmed if desired).

Watch the recipe video here:

This cake is easy and elegant and has only FOUR ingredients!RECIPE: http://chopsecrets.com/instant-pot-cherry-chocolate-pudding-cake/

Posted by Chop Secrets on Wednesday, May 1, 2019

Dessert

Grandma’s Old-Fashioned Strawberry Shortcake

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Grandma’s Old-Fashioned Strawberry Shortcake
https://www.facebook.com/61511025427/posts/10156999342915428/ aWhen my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. —Angela Lively, Conroe, Texas
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 cups sliced fresh strawberries
  • ½ cup sugar
  • 1 teaspoon vanilla extract
SHORTCAKE:
  • 3 cups all-purpose flour
  • 5 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold butter, cubed
  • 1-1/4 cups buttermilk
  • 2 tablespoons heavy whipping cream
TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally.
  2. Preheat oven to 400°. For shortcake, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by ⅓ cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely.
  3. For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut biscuits in half; top with strawberries and whipped cream.

Watch the recipe video here:

Bring on the great memories!> Get the recipe for Grandma's Old-Fashioned Strawberry Shortcake: https://trib.al/ohSN6tS

Posted by Taste of Home on Wednesday, May 1, 2019

Main dish

Instant Pot Garlic Butter Shrimp with Broccoli

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Instant Pot Garlic Butter Shrimp with Broccoli
A delicate white wine and garlic sauce that you’ll love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 2 shallots, finely diced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • ½ cup chicken broth
  • 1½ tbsp lemon juice
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1½ lbs peeled, deveined shrimp (not frozen)
  • 2½ cups bite-size broccoli florets
  • 2 tbsp grated parmesan cheese, additional for garnish
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted add the shallots to the pot and saute until soft, 3 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add broth, lemon juice, salt, pepper and shrimp to the pot. Stir to combine.
  5. Add broccoli in an even layer–do not 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 0 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Stir in parmesan cheese and serve immediately, with additional parmesan cheese for garnish (optional).

Watch the recipe video here:

A delicate white wine and garlic sauce that you’ll love.RECIPE: http://chopsecrets.com/instant-pot-garlic-butter-shrimp-with-broccoli/

Posted by Chop Secrets on Wednesday, May 1, 2019

Dessert

Vegan Apple Pie

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Vegan Apple Pie
Vegan Apple Pie
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRUST
  • 2 ½ cups all-purpose flour, plus more for dusting (310 g)
  • 1 tablespoon organic sugar
  • 1 teaspoon kosher salt
  • 1 cup vegan butter, cubed and chilled (225 g)
  • 6 tablespoons ice water
  • FILLING
  • 7 granny smith apples
  • 2 cups organic sugar, plus 1 teaspoon, divided (400 g)
  • 1 lemon, zested
  • 5 tablespoons cornstarch
  • ½ lemon, juiced
  • 1 tablespoon coconut oil, melted, plus 1 teaspoon, divided
  • ½ teaspoon salt
  • 4 teaspoons cinnamon, divided
Instructions
Make the crust:
  1. In a large bowl, combine the flour, sugar, and salt.
  2. Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
  3. Gradually add the ice water and mix just until the dough can be pressed together.
  4. Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
  5. Preheat the oven to 350˚F (180˚C).
Make the filling:
  1. Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
  2. On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
  3. Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
  4. Bake for 1 hour, until crust is starting to turn golden brown.
  5. Let cool for 10 minutes, then slice and serve.
  6. Enjoy!

Watch the recipe video here:

We only have eyes for this vegan apple pie ?FULL RECIPE: https://tasty.co/recipe/vegan-apple-pie

Posted by Proper Tasty on Thursday, May 2, 2019

Main dish

Loaded Queso In A Tortilla Bowl

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Loaded Queso In A Tortilla Bowl
Loaded Queso In A Tortilla Bowl
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 flour tortilla
  • ¼ cup olive oil (60 mL)
  • 1 lime, juiced
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb flank steak (455 g)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ onion, diced
  • 2 jalapeñoes, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup milk (240 mL)
  • 4 cups cheddar cheese (400 g)
  • guacamole, to serve
  • tomato, diced, to serve
  • sour cream, to serve
  • fresh cilantro, to serve
  • tortilla chips, to serve
Instructions
  1. Preheat an oven to 400˚F (200˚C).
  2. Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
  3. In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
  4. Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
  5. Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
  6. Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
  7. In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
  8. Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
  9. Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
  10. Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  11. On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
  12. Enjoy!

Watch the recipe video here:

Goodbye nachos, hello queso tortilla bowl ?!Get the recipe: https://tasty.co/recipe/loaded-queso-in-a-tortilla-bowl

Posted by Tasty on Thursday, May 2, 2019