Home Chop Secrets (Page 16)

Chop Secrets

Showing 229 Result(s)
Main dish

Puff Pastry Jalapeño Bites

Save Print
Puff Pastry Jalapeño Bites
Anyone who loves stuffed jalapeño poppers are going to love this recipe! Because face it, anything wrapped in puff pastry is going to turn out amazing! It also just might be the easiest recipe out there. All you do is stuff and wrap. How awesome is that?! Everyone was raving about these bad boys! They were gone in no time!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 Jalapeños, halved and seeds removed
  • 1 Box puff pastry (1 sheet)
  • 8 ounces Cream cheese
  • ½ CUP Bacon pieces
  • 1 CUP Cheddar, shredded
  • 4 Cloves Minced garlic
  • 1 Egg
  • Olive oil
Instructions
  1. Preheat oven to 400°F
  2. Unfold thawed pastry sheet and slice dough into strips. (see on video)
  3. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic.
  4. Spoon cream cheese filling into jalapeño halves.
  5. Whisk together egg and 3 tablespoons water.
  6. Brush egg mixture over poppers.
  7. Bake for 20 minutes.
  8. Enjoy!

Watch the recipe video here:

Puff Pastry Jalapeño BitesFULL RECIPE: http://chopsecrets.com/puff-pastry-jalapeno-bites/

Posted by Chop Secrets on Friday, January 25, 2019

Main dish

Chicken Potstickers

Save Print
Chicken Potstickers
For some reason I always thought that making potstickers would be super complicated…little did I know, it’s crazy easy! Literally, all you have to do is add all of the ingredients together, stir it up, then stuff the wontons! These make for the most delicious appetizer!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb Ground chicken
  • ½ CUP Shredded cabbage
  • 1 Carrot, peeled and shredded
  • 2 Cloves garlic, pressed
  • 2 Green onions, thinly sliced
  • 1 Tbsp Reduced sodium soy sauce
  • 1 Tbsp Hoisin sauce
  • 1 Tbsp Freshly grated ginger
  • 2 tsp Sesame oil
  • 36 Won ton wrappers
  • 2 Tbsp Vegetable oil
Instructions
  1. In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce, hoisin sauce, ginger and sesame oil.
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  3. Heat vegetable oil in a large skillet over medium heat.
  4. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  5. Serve immediately with siracha chili sauce.
  6. Enjoy!

Watch the recipe video here:

Chicken PotstickersFULL RECIPE: http://chopsecrets.com/chicken-potstickers/

Posted by Chop Secrets on Thursday, January 24, 2019

Main dish

Cuban Sliders

Save Print
Cuban Sliders
Anyone who has ever had a Cuban sandwich knows they are AMAZING. Well, these bad boys are a whole new spin on that sandwich and I couldn’t be more excited! The ham and swiss with the crisp of that delicious pickle..topped with a buttery mustard spread..to die for!!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 Pack of Hawaiian rolls
  • 1 Package of Sliced ham lunch meat
  • 1 Package of 8 Slices of swiss cheese
  • Dill pickles
Dijon Spread
  • 2 Tbsp Minced onion
  • 1 Stick of melted butter
  • 2 Tbsp Dijon mustard
Instructions
  1. Preheat oven to 325°F degrees
  2. Grease 9×13 baking pan
  3. Cut the Hawaiian rolls in half removing the top and placing the bottom of the rolls in the baking pan. Layer the meat, cheese, and pickles. Place the top of the rolls on top.
Dijon Spread
  1. Whisk together the butter and the dijon mustard. Add in the minced onion and stir. With a spoon pour the dijon spread over the top of the rolls.
  2. Cover the sliders with foil and bake for 15 minutes.
  3. Remove the foil and continue to bake for an additional 10 minutes or until the rolls are a toasted brown.
  4. Cut the sliders and remove from the baking pan.
  5. Enjoy!

Watch the recipe video here:

Cuban SlidersFULL RECIPE: http://chopsecrets.com/cuban-sliders/

Posted by Chop Secrets on Wednesday, January 23, 2019

Main dish

Instant Pot Mongolian Beef and Rice

Save Print
Instant Pot Mongolian Beef and Rice
One-pot Mongolian beef and rice? You’re in the right place.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 – 1½ lbs flank steak, sliced across the grain into bite-sized pieces
Sauce Mixture:
  • 1 cup water
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 10 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • ¼ tsp cayenne
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2¼ cups water
To Finish:
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 4 green onions, green tops only, cut into 2-3” lengths
  • sesame seeds for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
  3. When oil gets hot, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  4. Add the Sauce Mixture ingredients 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. Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser (we love these) in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!)
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
  10. Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed.
  11. Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
  12. Serve beef and sauce over rice and garnish with sesame seeds.

Watch the recipe video here:

Instant Pot Mongolian Beef and RiceFULL RECIPE: http://chopsecrets.com/instant-pot-mongolian-beef-and-rice/

Posted by Chop Secrets on Wednesday, January 23, 2019

Dessert

Instant Pot Butterfinger Cake

Save Print
Instant Pot Butterfinger Cake
It’s a huge crowd-pleaser you’ll be asked for again and again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box yellow cake mix
  • 5 oz sweetened condensed milk
  • 4 oz caramel ice cream topping (we like Smuckers Caramel Topping https://www.amazon.com/Smuckers-Caramel-Flavored-Topping-12-25/dp/B06VWCPY4H )
  • 2 Butterfinger candy bars, chilled and finely crumbled
  • Whipped cream or whipped topping and one additional Butterfinger for garnish
Instructions
  1. Combine sweetened condensed milk and caramel topping, set aside.
  2. Mix cake according to package directions.
  3. Coat the inside of a 6 cup bundt pan with non-stick spray (our favorite is the Nordic Ware 6-Cup Bundt Pan: https://amzn.to/2RNympZ)
  4. Pour in the cake batter until ¾ full. You may have leftover batter.
  5. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the bundt pan on to the trivet.
  6. 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 28 minutes.
  8. When the time is up, quick-release the remaining pressure. Carefully remove bundt pan from the pot and set on a cooling rack.
  9. While the cake is still hot, make 1½” deep holes across the surface of the cake with the handle of a wooden spoon or a straw. Pour 6 oz of the caramel/milk topping over the cake.
  10. When cake is completely cool, turn out onto a cake plate, drizzle with remaining caramel/milk topping and sprinkle with crushed Butterfinger.
  11. Garnish with whipped cream and additional Butterfinger as desired.

Watch the recipe video here:

Instant Pot Butterfinger CakeFULL RECIPE: http://chopsecrets.com/instant-pot-butterfinger-cake/

Posted by Chop Secrets on Tuesday, January 22, 2019

Drink

Fluffernutter Shake

Save Print
Fluffernutter Shake
It’s impossible to describe the heaven I entered while sipping my first taste of our Fluffer Nutter Shake. This dessert isn’t just delicious — it’s simply DIVINE! And the best part is, it’s super easy to make! Prepare to have your taste buds blown away, this Fluffer Nutter Shake is unlike anything you’ve ever experienced!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 cups vanilla ice cream
  • ¼ CUP Milk
  • 2 Tbsp Creamy peanut butter
  • 2 Tbsp Marshmallow creme
  • 4 Nutter Butter cookies, broken up
Instructions
  1. Place all ingredients in a blender and puree on medium speed until smooth and creamy.
  2. Pour into glasses, top with whipped cream and additional Nutter Butter cookies, if desired.
  3. Enjoy immediately!

Watch the recipe video here:

Fluffernutter ShakeFULL RECIPE: http://chopsecrets.com/fluffernutter-shake/

Posted by Chop Secrets on Tuesday, January 22, 2019

Main dish

Firecracker Baked Salmon

Save Print
Firecracker Baked Salmon
Finding a great sauce for any kind of fish can take some time. Trust me when I say THIS firecracker sauce is SOOO delicious. The brown sugar mixed with all the spices creates the perfect combination of sweet and spicy. Pretty thrilled to have this recipe in the books! It’s pretty AND delicious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ lb Salmon
  • ¼ tsp Salt + ¼ tsp black pepper
  • 2 Tbsp Chopped parsley, optional
Firecracker Sauce
  • ¼ CUP Franks hot sauce
  • ½ CUP Brown sugar
  • 1 Tbsp Apple cider vinegar
  • ¼ tsp Salt
  • ¼ tsp Red pepper flakes
  • 2 tsp Minced garlic
  • ½ tsp Onion powder
Instructions
  1. Position a rack in the center of the oven and preheat the oven to 375ºF.
  2. In a saucepan, combine the ingredients of the firecracker sauce over medium-high heat, allow to come to a boil, reduce the heat so it simmers.
  3. Let simmer for 8-10 minutes.Remove from heat and allow the sauce to cool for 3-5 minutes. The sauce will thicken as it cools so don’t worry if it looks a little thin.
  4. While the sauce is simmering, place the salmon filet in a piece of foil large enough to fold over and seal. I used multiple pieces to keep the sauce from leaking in the baking tray to make clean up easier.
  5. Place the salmon with foil on a baking tray.
  6. Season the salmon filet with salt and pepper.
  7. Using a brush or spoon, brush the salmon with the firecracker sauce.
  8. Cover with foil so that all sides are properly closed so the sauce does not leak. Bake the salmon for 12-14 minutes or until the salmon is firm to the touch in the thickest portion of the fish.
  9. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping a close eye on it so the fish does not burn.
  10. Remove from oven, top with chopped parsley. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Firecracker Baked SalmonFULL RECIPE: http://chopsecrets.com/firecracker-baked-salmon/

Posted by Chop Secrets on Monday, January 21, 2019

Main dish

Creamy Tuscan Garlic Chicken

Save Print
Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken has the most delicious creamy garlic sauce with spinach and sun dried tomatoes. This meal tastes like it’s straight from your favorite restaurant, and it only takes 30 minutes to make! You definitely need to put this meal at the top of your list this week! It was honestly one of the best things I have ever made. For variety, you could serve it over pasta or rice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ Lbs Boneless Skinless Chicken Breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes
Instructions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
  2. Remove chicken and set aside on a plate.
  3. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over pasta if desired.
  6. Enjoy!

Watch the recipe video here:

Creamy Tuscan Garlic ChickenFULL RECIPE: http://chopsecrets.com/creamy-tuscan-garlic-chicken/

Posted by Chop Secrets on Sunday, January 20, 2019

Dessert

Do Nothing Cake

Save Print
Do Nothing Cake
There is something special about finding a cake that is not only simple but turns out to be the yummiest cake ever. The pineapple cake alone is to die for, but once you let that delicious icing drip through the whole cake…it’s a whole new story! Bake this for anyone on a special occasion and have them drooling in happiness!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • 2 CUPS All purpose flour
  • 2 CUPS Granulated sugar
  • 2 Eggs, Slightly beaten
  • 1 tsp Vanilla
  • 1 tsp Baking soda
  • Pinch of salt
  • 1 Large can 20oz crushed pineapple with juice
Frosting:
  • 1 Stick (1/2 cup) Butter
  • 1 CUP Sugar
  • 1 Can 5½oz Evaporated milk
  • 1 CUP Chopped Pecans
  • 1 CUP Shredded coconut
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, Whisk together all the batter ingredients until just combined.
  3. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don’t overbake.
  4. While cake is still baking, prepare the frosting.
  5. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
  6. Cook and stir for about 5 minutes, or until slightly thickened.
  7. Remove from heat and add in the coconut and pecans.
  8. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
  9. You need holes so that hot frosting has plenty of room to get down and soak the cake. You need holes so that hot frosting has plenty of room to get down and soak the cake.
  10. Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
  11. Allow cake to cool for a bit before cutting.
  12. Enjoy!

Watch the recipe video here:

Do Nothing CakeFULL RECIPE: http://chopsecrets.com/do-nothing-cake/

Posted by Chop Secrets on Saturday, January 19, 2019

Dessert

Oreo Bark

Save Print
Oreo Bark
I don’t know about you guys, but anything that is cookies and cream flavor ALWAYS hits the spot! Whether it be ice cream, a candy bar, fudge…you can never go wrong with these flavors! This cookies and cream bark is super easy and great to bring to any event! You can even make these for your friends around the holidays!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 oz White chocolate (I used 2 bags of white chocolate chips)
  • 2 Tbsp Vegetable shortening
  • 1 CUP Chocolate cookies crumbs
Instructions
  1. Cover a cookie sheet with foil or parchment paper.
  2. Place the white chocolate and shortening in the top pan of a double boiler.
  3. Heat while stirring until thoroughly melted.
  4. Once the white chocolate is melted stir in ½ cup of the cookie crumbs until just blended. Do not over-stir.
  5. Spoon the melted chocolate onto the cookie sheet. Then use a spatula to spread it evenly over the cookie sheet.
  6. Let sit in the freezer for 30 minutes to firm up.
  7. Break the cookies and cream bark into pieces.
  8. Enjoy!

Watch the recipe video here:

Oreo BarkFULL RECIPE: http://chopsecrets.com/oreo-bark/

Posted by Chop Secrets on Friday, January 18, 2019