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Main dish

Easy Pressure Cooker Pot Roast

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Easy Pressure Cooker Pot Roast
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 (3 pound) boneless beef chuck roast, trimmedground black pepper to taste
  • 1 pinch seasoned salt, or to taste
  • 1 pinch onion powder, or to taste
  • 1 (14.5 ounce) can beef broth
  • 1½ tablespoons Worcestershire sauce
  • 1 large onion, cut into 4 wedges
  • 4 carrots, peeled and cut into bite-size pieces
  • 4 large potatoes, peeled and cut into bite-size pieces
Instructions
  1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
  2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
  3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Watch the recipe video here:

Easy Pressure Cooker Pot Roast: https://trib.al/OLlFPR1

Posted by Allrecipes on Tuesday, January 1, 2019

Main dish

Greek Zoodle Salad

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Greek Zoodle Salad
Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 zucchini
  • ¼ English cucumber, chopped
  • 10 cherry tomatoes, halved, or more to taste
  • 10 pitted kalamata olives, halved, or more to taste
  • ¼ cup thinly sliced red onion
  • 2 ounces crumbled reduced-fat feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oreganosalt and ground black pepper to taste
Instructions
  1. Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
  2. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

Watch the recipe video here:

Greek Zoodle Salad: https://trib.al/IFXW9q0

Posted by Allrecipes on Tuesday, January 1, 2019

Main dish

Baked Chicken Schnitzel

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Baked Chicken Schnitzel
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil, or as desired
  • 6 chicken breasts, cut in half lengthwise (butterflied)salt and ground black pepper to taste
  • ¾ cup all-purpose flour
  • 1 tablespoon paprika
  • 2 eggs, beaten
  • 2 cups seasoned bread crumbs
  • 1 large lemon, zested
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
  2. Flatten chicken breasts so they are all about ¼-inch thick. Season chicken with salt and pepper.
  3. Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
  4. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
  5. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Watch the recipe video here:

Baked Chicken Schnitzel: https://trib.al/56VMOk1

Posted by Allrecipes on Tuesday, January 1, 2019

Main dish

Northern Italian Beef Stew

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Northern Italian Beef Stew
This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds lean top round, trimmed and cut into 1-inch cubes
  • 2 large sweet onions, diced
  • 2 cups large chunks of celery
  • 4 large carrots, peeled and cut into large rounds
  • 1 pound crimini mushrooms, sliced
  • 2 tablespoons minced garlic
  • 2 cups dry red wine
  • 4 large tomatoes, chopped
  • 1½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried sage
  • 1 quart beef stock
  • 2 cups tomato sauce
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
  2. Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  3. Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  4. Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
  5. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Watch the recipe video here:

Northern Italian Beef Stew: https://trib.al/VhwKmE3

Posted by Allrecipes on Monday, December 31, 2018

Main dish

Oven-Baked Potato Fries

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Oven-Baked Potato Fries
This is a great recipe to get kids started learning how to cook. Take a day, take a week, teach them new things each day. We used this for our 'at-home' camp week. Taught the kids how to cook one new thing each day for an entire week.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds baking potatoes, each cut into six wedges
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon ground black pepper
  • salt to taste
  • ¼ cup shredded Cheddar cheese (optional)
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings.
  3. Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.

Watch the recipe video here:

Oven-Baked Potato Fries: https://trib.al/Qdq9nx6

Posted by Allrecipes on Tuesday, January 1, 2019

Main dish

Cheddar Baked Chicken

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Cheddar Baked Chicken
This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup butter, melted
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon milk
  • 1 cup shredded Cheddar cheese
  • ½ cup Italian seasoned bread crumbs
  • 1 cup crispy rice cereal
  • 3 skinless, boneless chicken breast halves - cut in half
  • 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with ¼ cup melted butter.
  2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
  3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Watch the recipe video here:

Cheddar Baked Chicken: https://trib.al/k1ZkkrV

Posted by Allrecipes on Friday, December 28, 2018

Main dish

Guacamole Chicken Melt

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Guacamole Chicken Melt
Seasoned chicken breasts are browned in butter and olive oil, topped with homemade guacamole and slices of pepper jack cheese, then broiled.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons Creole-style seasoning
  • 2 avocados, peeled and pitted
  • 1 tablespoon fresh lime juice
  • 1 small tomato, diced
  • 2 tablespoons finely chopped red oniongarlic powder to taste
  • salt and pepper to taste
  • 4 slices pepper jack cheese
Instructions
  1. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
  2. Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
  3. Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
  4. Spoon about ⅓ cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

Watch the recipe video here:

Guacamole Chicken Melt: https://trib.al/p8taJni

Posted by Allrecipes on Thursday, December 27, 2018

Dessert

Red Wine Hot Chocolate is Your New Favorite Winter Toddy

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Red Wine Hot Chocolate is Your New Favorite Winter Toddy
Red Wine Hot Chocolate is Your New Favorite Winter Toddy
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup milk (2 percent or whole, for a real indulgence)
  • ½ cup red wine (light and fruity, like pinot noir or Beaujolais)
  • ¼ cup semi-sweet or bittersweet chocolate
Instructions
  1. Over medium heat, melt chocolate in a small saucepan and pour in milk, whisking until combined and creamy. Add in red wine and heat through. Turn off and serve in two small teacups, one large mug if you're up for a rich drink, or tasting cups for a party. Get creative: stir with a candy cane or cinnamon stick, or crush a few mint leaves on top. Want to impress a crowd? Top with these homemade marshmallows. Want to take it to the next level? Serve alongside s'mores made with this homemade graham cracker recipe.

Watch the recipe video here:

Red Wine Hot Chocolate: https://trib.al/0xjGTeP

Posted by Allrecipes on Tuesday, December 25, 2018

Main dish

Marranitos (Mexican Pig-Shaped Cookies)

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Marranitos (Mexican Pig-Shaped Cookies)
Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called 'Gingerbread Pigs,' although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups packed brown sugar
  • ¼ cup shortening
  • 1 egg
  • ¼ cup milk
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons baking soda
  • 1½ teaspoons ground cinnamon
  • 1 cup unsulfured molasses
  • 6 cups all-purpose flour
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
  3. Roll dough out on a lightly floured surface to ¼ inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.

Watch the recipe video here:

Marranitos (Mexican Gingerbread Pig-Shaped Cookies): https://trib.al/MshsHLX

Posted by Allrecipes on Saturday, December 22, 2018

Dessert

Pecan Chewies

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Pecan Chewies
Pecans, brown sugar and butter makes for a chewy soft treat good anytime of the year.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup butter
  • 3 cups packed light brown sugar
  • 3 eggs, beaten
  • 1½ teaspoons vanilla extract
  • 3 cups chopped pecans
  • 3 cups self-rising flour
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
  2. Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
  3. Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
  4. Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

Watch the recipe video here:

Pecan Chewies: https://trib.al/GqXr2UE

Posted by Allrecipes on Saturday, December 22, 2018