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Main dish

GRILLED HAWAIIAN TERIYAKI BURGER

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GRILLED HAWAIIAN TERIYAKI BURGER
This easy Hawaiian teriyaki burger is made with lean ground beef, carrots, scallions and topped with grilled pineapple and a homemade pineapple teriyaki sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lbs 93% ground beef
  • ½ cup grated carrots
  • ½ cup chopped scallions
  • 1 tsp fresh grated ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp sriracha sauce, or more if you like it spicy
  • 8 slices fresh pineapple
  • 8 whole wheat 100 calorie buns, I used Martin's
  • 8 lettuce leaves
For the pineapple teriyaki sauce:
  • ½ tbsp cornstarch
  • ¼ cup cold water
  • ¼ cup low sodium soy sauce
  • ½ cup pineapple juice
  • 3 tbsp brown sugar
  • ½ teaspoon fresh grated ginger, very fine
  • 1 small garlic clove, minced
Instructions
For the burgers:
  1. Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce.
  2. Form into 8 equal sized patties, try not to overwork the meat so it doesn't get tough.
For the teriyaki sauce:
  1. Combine the cornstarch in cold water and dissolve. Set aside.
  2. Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
  3. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.
  4. Heat the grill. When hot clean the grates and spray with oil.
  5. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking.
  6. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.
  7. To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Watch the recipe video here:

These Hawaiian Teriyaki Burgers are mouthwatering!!7 Freestyle Points • 330 CaloriesPRINT: https://www.skinnytaste.com/grilled-hawaiian-teriyaki-burger/

Posted by Skinnytaste on Sunday, June 30, 2019

Main dish

Instant Pot Chicken Marsala

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Instant Pot Chicken Marsala
Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dredge Mix:
  • ⅓ cup flour
  • 1½ tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 lbs thin-sliced chicken breast
  • 1+1 tbsp olive oil
  • 1+1 tbsp butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • ½ cup marsala wine
  • ½ cup chicken broth
  • 2 tbsp cornstarch
  • ⅓ cup cream
  • ¼ cup chopped parsley, for garnish (optional)
Instructions
  1. In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  2. Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  3. When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  4. Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  5. Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  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 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  10. In a small bowl, mix ¼ cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  11. Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  12. Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

Watch the recipe video here:

Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.RECIPE: http://chopsecrets.com/instant-pot-chicken-marsala/

Posted by Chop Secrets on Sunday, June 30, 2019

Dessert

Potluck Banana Cake

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Potluck Banana Cake
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 cup sour cream
COFFEE FROSTING:
  • ⅓ cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 teaspoons instant coffee granules
  • 2 to 3 tablespoons whole milk
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
  2. Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  3. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.

Watch the recipe video here:

Coffee-flavored frosting makes the perfect topping for this moist banana cake.Get the Potluck Banana Cake recipe here–> https://trib.al/rgJzpN5

Posted by Taste of Home on Sunday, June 30, 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 Sunday, June 30, 2019

Main dish

Slow Cooker BBQ Pork Chops

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Slow Cooker BBQ Pork Chops
This is a no fuss slow cooker recipe that produces a very tender and flavorful pork chop.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 pork chops
  • 1 (18 ounce) bottle barbecue sauce
Instructions
  1. Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
  2. Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

Watch the recipe video here:

"Abosolutley no easier than this one!"Slow Cooker BBQ Pork Chops: https://trib.al/0Z6v1sZ

Posted by Allrecipes on Sunday, June 30, 2019

Dessert

Salted Caramel Chocolate Chip Cookies

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Salted Caramel Chocolate Chip Cookies
I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1¾ cups brown sugar
  • 1 cup unsalted butter, softened
  • ¼ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, baking soda, and salt together in a bowl.
  3. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  4. Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  5. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Watch the recipe video here:

Salted Caramel Chocolate Chip Cookies: https://trib.al/YEjqDsw

Posted by Allrecipes on Sunday, June 30, 2019

Main dish

Fish And Chips

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Fish And Chips
Fish And Chips
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 russet potatoes, cut into fried
  • canola oil, for frying
  • 1 teaspoon kosher salt, plus more to taste
  • 2 lb cod fillets (910 g)
  • freshly ground black pepper, to taste
  • 2 ½ cups all-purpose flour (310 g), divided
  • 1 teaspoon baking powder
  • 1 bottle beer
  • fresh parsley, chopped, for garnish
  • 1 lemon, cut into wedges, for serving
  • tartar sauce, for serving
  • ketchup, for serving
  • malt vinegar, for serving
Instructions
  1. Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
  2. Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
  3. Drain the potatoes and blot dry thoroughly with paper towels.
  4. Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
  5. Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
  6. Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
  7. Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
  8. Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
  9. In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
  10. Dip the dredged cod in the batter, turning to coat completely.
  11. Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
  12. Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
  13. Enjoy!

Watch the recipe video here:

It's definitely a fish and chips kind of night.Get the recipe: https://tasty.co/recipe/fish-and-chips

Posted by Proper Tasty on Monday, July 1, 2019

Main dish

Crispy Peppercorn Chicken Wings

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Crispy Peppercorn Chicken Wings
These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons black peppercorns
  • 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1½ teaspoons garam masala or Chinese five-spice powder
  • ½ teaspoon baking soda
  • ½ teaspoon sugar
  • 3 pounds chicken wings, flats and drumettes separated, patted dry with paper towels
  • 2 tablespoons olive oil
  • 2 scallions
  • 1 lime
Instructions
  1. Place peppercorns in the center of a large rimmed baking sheet. Crush peppercorns with bottom of a saucepan, working a few peppercorns at a time and pressing down firmly until you can hear and feel the crunch of peppercorns breaking apart. Transfer to a large bowl.
  2. Cover sheet you just used with a double layer of foil; set aside.
  3. Add salt, coriander, cumin, garam masala, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingled.
  4. Add chicken wings and oil and toss with your hands until wings are evenly coated.
  5. Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 1 hour and up to 1 day.
  6. Remove wings from refrigerator and let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, place racks in the top third and center of oven; preheat to 425°. You’re going to bake and then broil the wings so they get extra crispy. If your broiler is in a drawer beneath your oven, ignore the part about the top rack.
  7. Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.
  8. Remove baking sheet from oven and turn on broiler; let heat at least 5 minutes. Broil wings on top rack (or in drawer) until browned and crisp all over and nubs on ends of drumettes are just a little charred, 3–4 minutes. Remove from oven and turn wings again.
  9. Broil until second side looks as crisp and lightly charred as the first, about 3 minutes. Let rest about 5 minutes.
  10. While the wings are resting, thinly slice scallions and cut lime into wedges.
  11. Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.

Watch the recipe video here:

Yes, you need to make these wings this weekend. (via Basically)Recipe: http://bonap.it/tfExJvW

Posted by Bon Appétit Magazine on Monday, July 1, 2019

Main dish

Spiced and Steamed Couscous with Brown Butter

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Spiced and Steamed Couscous with Brown Butter
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups medium-grind couscous (not instant)
  • 2 cups chicken or vegetable stock
  • 1 3-inch cinnamon stick
  • 2 garlic cloves, crushed
  • 2 star anise pods
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2 teaspoons kosher salt, plus more
  • 6 tablespoons unsalted butter
  • Aleppo-style pepper (for serving)
Instructions
  1. Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, garlic, star anise pods, coriander seeds, cumin seeds, and 2 tsp. salt to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10–15 minutes. Rake and rub couscous with your hands until no clumps remain.
  2. Pour water into a large pot to come 1" up sides. Bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there’s a gap between the steamer and the pot, fill it in with crumpled foil.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15–20 minutes.
  3. Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle ¼ cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
  4. Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15–20 minutes.
  5. Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 4–6 minutes.
  6. Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Taste couscous and season with more salt if needed. Top with pepper before serving.
Do Ahead:
  1. Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.

Watch the recipe video here:

Steam, fluff, steam, fluff. This couscous recipe is time-consuming but worth it.Recipe: http://bonap.it/yTtl7MH

Posted by Bon Appétit Magazine on Monday, July 1, 2019

Dessert

No-Bake Baileys® Cheesecake Balls

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No-Bake Baileys® Cheesecake Balls
Boozy chocolate-coated cheesecake balls with no need to bake, they only take 15 minutes or so (if you don't include the chilling between each step).
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
  • 1 (8 ounce) container mascarpone cheese
  • ⅓ cup Irish cream liqueur (such as Baileys®)
  • 1 (9.7 ounce) package white chocolate, chopped
  • 2 ounces dark chocolate, chopped
Instructions
  1. Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
  2. Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
  3. Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
  4. Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

Watch the recipe video here:

No-Bake Baileys® Cheesecake Balls: https://trib.al/2kW7fTo

Posted by Allrecipes on Monday, July 8, 2019