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Main dish

Slow Cooker Teriyaki Pork Tenderloin

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Slow Cooker Teriyaki Pork Tenderloin
This sweet and spicy tenderloin recipe is super easy! Make it as spicy as you like by adding more or different types of chili peppers. This version is mild enough for my 4-year-old to enjoy. Two 1 pound tenderloins might only feed six because everyone will want seconds!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds pork tenderloin
  • ½ cup teriyaki sauce
  • 1 cup chicken broth
  • ¼ cup brown sugar
  • 4 cloves garlic, chopped
  • 3 fresh red chile pepper, finely chopped
  • ½ large onion, sliced
  • ¼ teaspoon black pepper
Instructions
  1. Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
  2. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
  3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Watch the recipe video here:

Main dish

Chicken Enchilada Nachos

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Chicken Enchilada Nachos
I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter, divided
  • ¼ cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 chile pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • ½ cup chicken broth
  • 1 skinless, boneless chicken breast half, cubed
  • ¼ teaspoon chili powder
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sour cream
  • ½ cup shredded pepperjack cheese
  • 2 cups tortilla chips, or to taste
  • 2 tablespoons pico de gallo, or to taste (optional)
Instructions
  1. Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
  2. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
  3. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
  4. Spread chips onto a serving platter; top with sauce and pico de gallo.

Watch the recipe video here:

Chicken Enchilada Nachos: https://trib.al/rgheyk1

Posted by Allrecipes on Sunday, May 5, 2019

Main dish

Pineapple Pretzel Salad

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Pineapple Pretzel Salad
This recipe is made with pineapple instead of strawberries.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups crushed pretzels
  • 1 cup butter, melted
  • 1 (8 ounce) package cream cheese
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (20 ounce) cans crushed pineapple
  • ½ (3.4 ounce) package instant vanilla pudding mix
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
  3. Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.

Watch the recipe video here:

Pineapple Pretzel Salad: https://trib.al/Tsx3GlR

Posted by Allrecipes on Thursday, May 2, 2019

Main dish

Sandy’s Homemade Broccoli and Cheddar Soup

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Sandy's Homemade Broccoli and Cheddar Soup
I found many recipes for broccoli Cheddar soup. I changed many of the ingredients in those recipes. This is the recipe I came up with. It's the best one yet. You don't need all the extra ingredients to make it. Just basic ingredients. and it's delicious. I think it tastes just like Panera(R).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter
  • ¼ small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 ½ cups chicken broth
  • salt and ground black pepper to taste
  • 2 cups chopped broccoli
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 ¼ cups shredded mild Cheddar cheese
Instructions
  1. Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3
  2. to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown,
  3. about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is
  4. smooth. Add chicken broth; season with salt and ground black pepper
  5. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes.
  6. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about
  7. minutes.
  8. Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until
  9. cheese melts, about 5 minutes.

Watch the recipe video here:

Sandy's Homemade Broccoli and Cheddar Soup: https://trib.al/Apv2xM2

Posted by Allrecipes on Tuesday, April 30, 2019

Dessert

Banana Bread Bars with Brown Butter Frosting

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Banana Bread Bars with Brown Butter Frosting
Banana bread bars with brown butter frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Bars:
  • 1½ cups white sugar
  • 1 cup sour cream
  • ½ cup butter, softened
  • 2 eggs
  • 1¾ cups mashed ripe bananas
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped walnuts (optional)
Frosting:
  • ½ cup butter
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  • 1½ teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
  2. Beat white sugar, sour cream, ½ cup softened butter, and eggs in a bowl with an electric mixer until creamy. Beat in bananas and 2 teaspoons vanilla extract. Add flour, baking soda, and salt; mix for 1 minute. Stir walnuts into batter until evenly incorporated. Spread batter in prepared pan.
  3. Bake in the preheated oven until golden, about 27 minutes. Cool.
  4. Melt ½ cup butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat.
  5. Whisk confectioners' sugar, milk, and vanilla extract into melted butter until a smooth frosting consistency is reached. Spread frosting over cooled banana bars.

Watch the recipe video here:

Banana Bread Bars with Brown Butter Frosting: https://trib.al/a4QWgKK

Posted by Allrecipes on Monday, April 29, 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/bDxUCiL

Posted by Allrecipes on Sunday, April 28, 2019

Main dish

Amazing Italian Lemon Butter Chicken

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Amazing Italian Lemon Butter Chicken
About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Lemon Butter Sauce:
  • ¼ cup white wine
  • 5 tablespoons fresh lemon juice
  • 5 tablespoons heavy cream
  • 1 cup butter, chilledsalt and pepper to taste
Chicken and Pasta:
  • ½ pound dry farfalle (bow tie) pasta
  • 4 skinless, boneless chicken breast halves - pounded to ¼ inch thickness
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ cup all-purpose floursalt and pepper to taste
  • 4 ounces bacon6 ounces mushrooms, sliced
  • 6 ounces artichoke hearts, drained and halved
  • 2 teaspoons capers, drainedchopped fresh parsley for garnish
Instructions
  1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by ⅓. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
  2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
  4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
  5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Watch the recipe video here:

Amazing Italian Lemon Butter Chicken: https://trib.al/eEG7qYW

Posted by Allrecipes on Monday, April 15, 2019

Dessert

Perfect Cheesecake Everytime

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Perfect Cheesecake Everytime
I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups crushed graham crackers
  • 1 teaspoon white sugar
  • ⅛ teaspoon ground cinnamon (optional)
  • ¼ cup chopped pecans (optional)
  • 4 tablespoons melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) container sour cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
  2. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
  3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
  4. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Watch the recipe video here:

Perfect Cheesecake Everytime: https://trib.al/2KwFNwR

Posted by Allrecipes on Saturday, April 13, 2019

Main dish

Strawberry Cheesecake Muffins

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Strawberry Cheesecake Muffins
A dessert-type muffin that disappears in minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ (8 ounce) package cream cheese, softened
  • ¼ cup confectioners' sugar
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1¼ cups milk
  • ½ cup brown sugar
  • ⅓ cup butter, melted
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon vanilla extract
  • ¼ cup strawberry jam
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Beat together cream cheese and confectioners' sugar until smooth; set aside.
  3. In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
  4. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
  5. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

Watch the recipe video here:

Strawberry Cheesecake Muffins: https://trib.al/Qowsl8X

Posted by Allrecipes on Saturday, April 13, 2019

Dessert

Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake
This simple, fresh strawberry cake is the perfect springtime dessert. Besides being wonderfully easy to slice and serve for a crowd, sheet cakes (like this pink beauty) are great for entertaining because they require no special cake frosting skills to look impressive.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups (10 oz.) unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1½ teaspoons vanilla extract
  • 3 cups (about 12¾ oz.) all-purpose flour
  • 1 (3-oz.) pkg. strawberry-flavored gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1¼ cups whole buttermilk
  • 1½ cups diced fresh strawberries, divided
  • 2 (12-oz.) containers ready-to-spread vanilla frosting (such as Betty Crocker)
  • 10 Fresh strawberries, halved
Instructions
  1. Preheat oven to 350°F. Line a half-size (18- x 13- x 1-inch) rimmed baking sheet with parchment paper; lightly grease parchment with cooking spray.
  2. Beat butter in a large bowl with an electric mixer on medium speed until creamy. With mixer running, gradually add sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well combined after each addition. Beat in lemon juice and vanilla.
  3. Stir together flour, gelatin, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk alternately to butter mixture in 5 additions, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Stir in 1 cup chopped strawberries. Spread mixture in prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes.
  4. Cool cake completely on baking sheet on a wire rack, about 1 hour. Finely chop remaining ½ cup diced strawberries and stir into vanilla frosting. Spread cooled cake with frosting. Refrigerate at least 1 hour and up to overnight. Garnish each piece with halved strawberries.

Watch the recipe video here:

This fresh, flavorful cake is perfect for #Easter—or any spring day. GET THE RECIPE: https://trib.al/cDigSEl (via Well Done)

Posted by Allrecipes on Monday, April 8, 2019