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Main dish

Avocado Breakfast Sandwich

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Avocado Breakfast Sandwich
Restaurant-style breakfast sandwich at home! It's quick, easy and delicious! The sliced avocado is what makes this sandwich pop and gives it a unique flavor. It is chock-full of protein, as well, so this sandwich will keep you full until lunchtime.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 2 large eggssalt and ground black pepper to taste (optional)
  • 1 tablespoon butter, softened
  • 2 slices Italian bread
  • 1 ounce Swiss cheese, sliced
  • 1 ounce Cheddar cheese, sliced
  • ½ ripe avocado, sliced
Instructions
  1. Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
  2. Spread butter onto 1 side of each bread slice.
  3. Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.

Watch the recipe video here:

Avocado Breakfast Sandwich: https://trib.al/evjlQIr

Posted by Allrecipes on Tuesday, March 12, 2019

Dessert

Lemon Cupcake with Blackberry Buttercream

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Lemon Cupcake with Blackberry Buttercream
A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup white sugar
  • ½ cup butter
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ cup low-fat milk
  • 1 lemon, juice and zest
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups confectioners' sugar
  • ½ cup seedless blackberry jam
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and ½ cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1½ teaspoons vanilla extract into mixture with the second egg.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Watch the recipe video here:

Lemon Cupcake with Blackberry Buttercream: https://trib.al/z62prpM

Posted by Allrecipes on Thursday, June 6, 2019

Main dish

Chicken Bacon Ranch Loaded Bloomin’ Onion

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Chicken Bacon Ranch Loaded Bloomin' Onion
A homemade fried blooming onion is loaded with Cheddar cheese, bacon, and chicken in this crowd-pleasing appetizer served with ranch dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 sweet onion (such as Vidalia(®))
  • 1 cup whole milk
  • ½ cup water
  • 2 eggs
  • 2 teaspoons salt, divided
  • 1 ¼ cups all-purpose flour
  • 1 (1 ounce) package ranch dressing mix (such as Hidden Valley ®anch (®))
  • 1 teaspoon cayenne pepper
  • ½ gallon peanut oil
  • salt and ground black pepper to taste
  • 2 cups shredded Cheddar cheese
  • 1 cup cubed cooked chicken
  • 4 slices cooked bacon, diced
  • ½ cup ranch dressing
  • 1 green onion, minced
Instructions
  1. Cut ½ inch off the pointed part of the onion and peel. Place onion on a work surface, cut-side down. Make a downward cut into the onion, starting ½ inch from the root, all the way to the work surface. Repeat 3 more times, making a total of 4 evenly spaced cuts around the onion to create 4 sections
  2. Cut each of the 4 sections of the onion into 3 even slices to reach a total of 16 evenly spaced cuts. Turn the onion over and gently separate the outer pieces, using your fingers.
  3. Whisk milk, water, eggs, and 1 teaspoon salt together in a bowl.
  4. Whisk flour, ranch dressing mix, cayenne pepper, and 1 teaspoon salt together in a separate bowl.
  5. Preheat oven to 450 degrees F (230 degrees C).
  6. Heat peanut oil in a deep fryer or deep, heavy pot to 400 degrees F (200 degrees C).
  7. Dip onion in the egg mixture using a slotted spoon or your hand. Remove and let excess egg drip back into the egg mixture. Place onion in a bowl, cut-side up. Pour all of the flour mixture on top. Shake the bowl and distribute the flour mixture evenly using a spoon or your fingers, making sure the flour mixture reaches inside the onion's "petals".
  8. Lift onion out of bowl by the core, turning over and patting to release excess flour. Fully submerge the onion in egg mixture again; remove and let excess egg mixture drip back into bowl. Place onion back in bowl with flour mixture and spoon to coat onion again with flour mixture.
  9. Turn the onion cut-side down and place in a wire skimmer. Shake gently over the flour bowl and pat to release any excess flour.
  10. Carefully lower onion in the hot oil, cut-side down. Adjust the heat so the oil temperature stays at 350 degrees (175 degrees C). Fry for 3 minutes; carefully turn onion over and cook until golden brown, about 4 minutes more. Remove and drain on paper towels and season with salt.
  11. Place onion on a baking sheet and top with ½ of the Cheddar cheese, chicken, bacon, and remaining ½ of the Cheddar cheese.
  12. Bake in the preheated oven until cheese is melted, 3 to 4 minutes. Drizzle ranch dressing over onion and sprinkle green onion, salt, and pepper over the top.

Watch the recipe video here:

Chicken Bacon Ranch Loaded Bloomin' Onion: https://trib.al/IfDs8tM

Posted by Allrecipes on Thursday, June 6, 2019

Salads

Layered Deviled Egg Pasta Salad

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Layered Deviled Egg Pasta Salad
This layered deviled egg salad has a little taste of everything and looks divine. Use a set of tongs to serve.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
Deviled Eggs:
  • 6 eggs
  • 2½ tablespoons mayonnaise
  • 2 teaspoons prepared yellow mustardsalt and ground black pepper to taste
  • 2 sprigs fresh dill
  • Pasta Salad:
  • 3 cups farfalle (bow-tie) pasta
  • 2 tablespoons mayonnaise
  • 1 pound cherry tomatoes, halved
  • 2 cups chopped celery
  • 2 cups diced cooked ham
  • 4 cups chopped lettuce
  • 4 spring onions, thinly sliced
Instructions
  1. Place eggs in a large saucepan and cover with cold water. Bring water to a boil. Remove saucepan from heat; let eggs stand in hot water for 10 minutes. Immerse eggs in a bowl of ice water and let cool, 1 to 2 minutes.
  2. Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut-side up on a plate.
  3. Mash egg yolks into a crumbly paste with a fork. Mix in 2½ tablespoons mayonnaise and mustard with the fork. Season with salt and pepper. Spoon egg yolk mixture into a small piping bag; pipe into the egg whites. Garnish with fresh dill.
  4. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes.
  5. Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
  6. Spoon pasta into the bottom of a large glass trifle bowl. Layer tomatoes, celery, ham, and lettuce on top. Arrange deviled eggs on top before serving. Garnish with spring onions.

Watch the recipe video here:

Layered Deviled Egg Pasta Salad: https://trib.al/cB9qf2r

Posted by Allrecipes on Monday, July 1, 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

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

Drink

Hawaiian Punch Slush for Adults

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Hawaiian Punch Slush for Adults
A tropical, flavorful, alcoholic slush that packs a punch! Serve 2 scoops in a glass with lemon-lime soda. You'll want to keep this one away from the kids!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 (14 ounce) cans cream of coconut
  • 3 (6 ounce) cans frozen lemonade concentrate
  • 1 (46 fluid ounce) can unsweetened pineapple juice
  • 1 (750 milliliter) bottle vodka
  • 2 liters lemon-lime flavored carbonated beverage
Instructions
  1. In a plastic container combine cream of coconut, lemonade concentrate, pineapple juice and vodka. Mix well and store overnight in the freezer.
  2. To serve, place 2 scoops in a glass, then fill the glass with lemon-lime soda.

Watch the recipe video here:

Hawaiian Punch Slush for Adults: https://trib.al/5bzvr0Q

Posted by Allrecipes on Monday, July 8, 2019

Main dish

Classic Cuban Midnight (Medianoche) Sandwich

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Classic Cuban Midnight (Medianoche) Sandwich
This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 sweet bread rolls
  • ½ cup mayonnaise
  • ¼ cup prepared mustard
  • 1 pound thinly sliced cooked ham
  • 1 pound thinly sliced fully cooked pork
  • 1 pound sliced Swiss cheese
  • 1 cup dill pickle slices
  • 2 tablespoons butter, melted
Instructions
  1. Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
  2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Watch the recipe video here:

Classic Cuban Midnight (Medianoche) Sandwich: https://trib.al/xHUkNgt

Posted by Allrecipes on Saturday, July 20, 2019

Main dish

Simple Time Pork Chops

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Simple Time Pork Chops
This great-tasting, boneless pork chop recipe is quick and easy to cook.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless pork chops
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 4 teaspoons butter, softened
  • 4 teaspoons mayonnaise
  • 1 cup shredded sharp Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle ¼ cup cheese over the top of each pork chop.
  3. Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

Watch the recipe video here:

"We eat these about once a week. They are so yummy!"Simple Time Pork Chops: https://trib.al/FU6tF0X

Posted by Allrecipes on Sunday, May 5, 2019