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Main dish

Monte Cristo Grilled Cheese

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Monte Cristo Grilled Cheese
I can’t think of a better grilled cheese (or even a better sandwich, for that matter) than a homemade Monte Cristo Grilled Cheese. This only takes a little more effort than a plain-old turkey sandwich, so give this a try for lunch or even an easy dinner! It takes less than 20 minutes to make, start to finish! And I’m here to tell you…this is DELICIOUS. Of course, you can double the ingredients here, and throw two sandwiches in a larger skillet! There’s no reason someone else should have to miss out on this treat! You could always make some delicious Broccoli Cheese Soup to serve alongside the sandwich as well.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 slices of artesano bread
  • 1 tsp mayonnaise
  • 1 tsp grainy mustard
  • 2 – 3 oz of smoked deli ham, sliced
  • 4 slices Swiss cheese
  • 1 large egg
  • 1 TBS half and half
  • ½ TBS butter
  • powdered sugar, for sprinkling (if desired)
Instructions
  1. In a small bowl, beat the egg and the half and half until well combined. Set aside.
  2. Spread mayonnaise on one side of one slice of bread. Spread mustard on one side of the other slice of bread. Lay down, spread sides up.
  3. Top each slice of bread with spread with the Swiss cheese.
  4. Top one slice of bread with the Swiss cheese with the ham. Assemble the sandwich.
  5. Heat a small skillet over medium heat. Add the butter and swirl it around.
  6. Once it’s all melted and starting to bubble, dip the sandwich quickly in the egg, making sure to coat the entire thing.
  7. Add sandwich to skillet and cook until golden brown on one side. Flip and cook the other side.
  8. Serve warm with powdered sugar, if desired.
  9. Enjoy!

Watch the recipe video here:

Monte Cristo Grilled CheeseFULL RECIPE: http://chopsecrets.com/monte-cristo-grilled-cheese/

Posted by Chop Secrets on Wednesday, January 9, 2019

Main dish

Instant Pot Mexican Street Corn Dip

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Instant Pot Mexican Street Corn Dip
Tender corn kernels with just the right blend of herbs and spices.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Corn Mixture
  • 4 ears corn, shucked
  • 1 cup water
Dip Mixture
  • ½ cup chicken broth or water
  • 4 oz cream cheese, cut into pieces
  • ¼ cup mayonnaise
  • 1½ tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp cayenne (optional)
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
To Finish:
  • 1 tbsp lime juice
  • ¼ cup cilantro, chopped
  • ¼ cup basil, cut into fine ribbons
  • 3 tbsp crumbled cotija cheese (or feta)
  • Additional chopped cilantro or lime wedges for garnish (optional)
  • Tortilla chips for serving
Instructions
  1. Pour the water into the Instant Pot, followed by the steam rack.
  2. Place the corn on the steam rack. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  4. When the time is up, quick-release the pressure. Carefully remove the corn and the steam rack. Discard the water. Rinse the inside of the lid with cold water and set aside (this will help it reseal faster).
  5. Cut the corn off the cob.
  6. Place the corn and the Dip Mixture ingredients into the pot. Stir to combine. 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 4 minutes.
  8. When the time is up, quick-release the pressure.
  9. Stir in the lime juice, cilantro, and basil. Taste and re-season as needed
  10. Serve warm topped with cotija or feta. Garnish with additional chopped cilantro or lime wedges as desired.

Watch the recipe video here:

Tender corn kernels with just the right blend of herbs and spices.RECIPE: http://chopsecrets.com/instant-pot-mexican-street-corn-dip/

Posted by Chop Secrets on Wednesday, January 9, 2019

Dessert

Oatmeal Chocolate Fudge Bars

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Oatmeal Chocolate Fudge Bars
I don’t know about you guys, but I grew up getting treated to fudge on special occasions. To me, fudge is not worth splurging on unless it’s TOTALLY worth it. The super-rich chocolate with the peanut butter flavors…you can’t go wrong! Once you realize how easy it is to make this delicious fudge, you will be able to treat your family and friends to it any time you like!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2¾ CUP Quick oats
  • ½ tsp Salt
  • ½ CUP Pure maple syrup
  • ¼ CUP Peanut butter
  • 1 Tbsp Water
  • 1 tsp Pure vanilla extract
  • 5 oz Chocolate chips
  • ½ CUP Peanut butter
Instructions
  1. Line an 8×8 pan with parchment or wax paper, and set aside.
  2. Stir together the maple syrup, ¼ cup peanut butter, water, and vanilla until smooth.
  3. Stir in the oats and salt.
  4. Transfer about ⅔ of the mixture to the pan, and press down very well, using a second sheet of parchment to press it evenly into the bottom of the pan.
  5. In a separate bowl, carefully melt the chocolate and ½ cup peanut butter.
  6. Stir until smooth. Pour this evenly on top of the crust in the pan. Sprinkle the remaining oat crumbles on top of the chocolate layer, then press down.
  7. Refrigerate or freeze until firm enough to cut squares.
  8. Enjoy!

Watch the recipe video here:

Oatmeal Chocolate Fudge BarsFULL RECIPE: http://chopsecrets.com/oatmeal-chocolate-fudge-bars/

Posted by Chop Secrets on Wednesday, January 9, 2019

Main dish

Instant Pot Asiago Shrimp Risotto

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Instant Pot Asiago Shrimp Risotto
Oh, and did we mention this is a one-pot meal?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1½ cups Arborio rice
  • 2 tbsp dry white wine
  • 3 cups + 1 cup chicken broth, divided
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 lb medium shrimp, thawed, peeled, deveined
  • ¾ cup asiago cheese, grated
  • ¼ cup flat-leaf parsley, finely chopped
  • 2 tbsp fresh tarragon (or 2 tsp dried tarragon)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 minutes.
  3. Add rice and cook, stirring, 1 minute more.
  4. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then add 3 cups chicken broth, salt, and pepper. Stir to combine.
  5. 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 12 minutes.
  7. When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTE function.
  8. Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.

Watch the recipe video here:

Instant Pot Asiago Shrimp RisottoFULL RECIPE: http://chopsecrets.com/instant-pot-asiago-shrimp-risotto/

Posted by Chop Secrets on Monday, January 7, 2019

Dessert

Oreo Cheesecake Bites

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Oreo Cheesecake Bites
In my opinion, Oreos are the most delicious store-bought cookie you will ever come across. Not to mention everything you can do with an oreo cookie! These mini cream cheese oreo bites are the most delicious treat ever! The simplicity of them alone gets me even more excited to whip these up! Only 6 ingredients and you are on your way to oreo heaven! These will have you drooling by the time they come out of the oven!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 Oreo cookies
  • 2 8oz Packages light cream cheese, softened
  • 1 5.3oz Container plain, fat-free Greek yogurt
  • ½ CUP Sugar
  • ½ tsp Vanilla
  • 2 Eggs
Instructions
  1. Preheat oven to 350ºF.
  2. Line each muffin tin with a cupcake liner.
  3. Place one Oreo cookie in the bottom of each cupcake liner.
  4. In a mixing bowl with beaters, blend together cream cheese, Greek yogurt and sugar until thoroughly combined.
  5. Add in vanilla and mix.
  6. Add in eggs, one at a time until blended.
  7. Using cookie scooper or spoon, scoop cream cheese mixture into the muffin tin, over the Oreo in the bottom.
  8. Place in oven and bake for 20 minutes.
  9. Pull out of oven and place muffin tin on a cookie rack to cool.
  10. When cool, lightly take out of muffin tin and peel away the liner.
  11. Enjoy!

Watch the recipe video here:

Oreo Cheesecake BitesFULL RECIPE: http://chopsecrets.com/oreo-cheesecake-bites/

Posted by Chop Secrets on Tuesday, January 8, 2019

Dessert

Nutella Cheesecake Dip

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Nutella Cheesecake Dip
If any of you love Nutella just as much as I do, you will LOVE This dip! It’s so fluffy and delicious! Have it with any tasty treat; you can go for a salty pretzel, or a juicy strawberry to enjoy alongside this goodness! In less than 15 minutes you will be in dessert heaven!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 CUP Heavy cream
  • 1 8oz Package cream cheese, at room temperature
  • 3 Tbsp Confectioners’ sugar
  • ½ CUP Nutella spread
Instructions
  1. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream on medium-high until stiff peaks form, about 2-3 minutes; set aside.
  2. In a separate bowl of an electric mixer fitting with the paddle attachment, beat cream cheese and confectioners’ sugar on medium-high until light and fluffy, about 2-3 minutes.
  3. Beat in Nutella until well combined. Gently fold in whipped cream.
  4. Serve immediately.
  5. Enjoy!

Watch the recipe video here:

Nutella Cheesecake DipFULL RECIPE: http://chopsecrets.com/nutella-cheesecake-dip/

Posted by Chop Secrets on Tuesday, January 8, 2019

Breakfast

Instant Pot One Pot Chili and Cornbread

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Instant Pot One Pot Chili and Cornbread
This kind of depth of flavor usually takes hours on the stove.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For Cornbread:
  • 2 8.5-oz packages Jiffy Corn Muffin Mix (https://amzn.to/2QVV3rw)
  • ⅔ cup milk
  • 2 eggs
For Chili:
  • 2 lbs ground beef (preferably 93% lean)
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes, not drained
  • 1 oz package chili seasoning (we love William’s https://amzn.to/2zpnasx)
  • 2 cups fresh spinach, chopped (optional)
  • Shredded cheese for serving (optional)
Instructions
  1. In a large bowl, stir cornbread mix, eggs and milk until just combined. Batter will be lumpy.
  2. Coat the inside of a 6-cup bundt pan with non-stick spray and spoon batter into pan. Set aside. (This is a great bundt pan for the Instant Pot: https://amzn.to/2MT2ZH2)
  3. Using the display panel select the SAUTE function on the Instant Pot. Add ground beef and brown until no pink remains.
  4. Add drained and rinsed beans, undrained tomatoes, and chili seasoning. Stir to combine.
  5. Insert a tall steam rack or riser into the pot. (We like these: https://amzn.to/2Nwndvk)
  6. Carefully lower the bundt pan onto the riser using a foil sling. The bottom of the pan should not be in contact with the chili mixture. Cover the cornbread loosely with foil–do not seal.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the cornbread from the pot using the foil sling and allow to rest for 5 minutes, then gently loosen with a small spatula and invert onto a serving plate.
  11. Stir chopped fresh spinach into chili just before serving (optional).
  12. Serve chili and cornbread hot. Garnish chili with cheese if desired.

Watch the recipe video here:

This kind of depth of flavor usually takes hours on the stove.RECIPE: http://chopsecrets.com/instant-pot-one-pot-chili-and-cornbread/

Posted by Chop Secrets on Tuesday, January 8, 2019

Main dish

Melt In Your Mouth Chicken Bake

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Melt In Your Mouth Chicken Bake
This chicken is–seriously–the BEST baked chicken I think I have EVER made!!! It really does melt in your mouth! So rich and savory…I for real could not stop eating it! Goes well with pretty much any side dish and will blow anyone out of the water who tries it! It’s THAT good!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breasts
  • ¾ CUP Mayonnaise
  • 1 CUP Fresh Parmesan cheese, shredded
  • ½ tsp Seasoned salt
  • ½ tsp Ground black pepper
  • 4 Garlic cloves, minced
  • ½ tsp Red pepper flakes
  • ½ CUP Italian bread crumbs
Instructions
  1. Grease a 9 x 13 baking pan and place chicken evenly on bottom.
  2. In a small bowl, combine the mayonnaise, cheese, salt, pepper, garlic cloves, and red pepper flakes.
  3. Evenly spread mixture on top of chicken, coating entirely.
  4. Sprinkle bread crumbs on top of mixture.
  5. Place pan in preheated oven, 375, and bake for 30-35 minutes, or until chicken is cooked through.
  6. Remove from oven and use slotted spoon to scoop chicken on top of pasta, rice, or onto plate!
  7. Enjoy!

Watch the recipe video here:

Melt In Your Mouth Chicken BakeFULL RECIPE: http://chopsecrets.com/melt-in-your-mouth-chicken-bake/

Posted by Chop Secrets on Monday, January 7, 2019

Main dish

Instant Pot Dijon Dill Chicken

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Instant Pot Dijon Dill Chicken
Dijon and dill anchor this keto-friendly dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken broth
  • ¼ cup of dijon mustard
  • 2½ lbs boneless, skinless chicken thighs
  • 4 tbsp salted butter, cut into 6-8 pieces
To finish:
  • 1½ tbsp lemon juice
  • ¼ cup of dijon mustard
  • ¼ cup cornstarch
  • ¼ cup cold water
  • ½ cup fresh dill, finely chopped, plus more for garnish
Instructions
  1. Add broth and ¼ cup dijon to the Instant Pot. Stir to combine.
  2. Add the chicken in one even layer, turning once to coat.
  3. Dot butter pieces over the chicken.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
  8. Using the display panel select the SAUTE function and adjust to HIGH or MORE
  9. Add lemon juice and remaining ¼ cup dijon mustard. Stir to combine.
  10. In a small bowl, mix together cornstarch and cold water. Pour cornstarch mixture into the pot and stir until thickened
  11. Turn the pot off by selecting CANCEL. Allow to cool 5 minutes.
  12. Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.

Watch the recipe video here:

Dijon and dill anchor this keto-friendly dish.RECIPE: http://chopsecrets.com/instant-pot-dijon-dill-chicken/

Posted by Chop Secrets on Monday, January 7, 2019

Dessert

Mississippi Mud Cake

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Mississippi Mud Cake
For all of you chocolate lovers out there…three words–Mississippi Mud Cake. By far, the most delicious cake I have tasted in quite some time! It’s so moist and gooey, I just can’t get enough! The simplicity of it alone makes it worth every bite! Done!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One Chocolate Cake, baked in a 9×13” pan
  • 1 10.5oz bag of miniature marshmallows
For the frosting:
  • ⅓ CUP Butter
  • ⅓ CUP Milk
  • ⅓ CUP Cocoa powder
  • 1 tsp Vanilla extract
  • 3 CUPS Powdered sugar
Instructions
  1. Bake chocolate cake according to instructions.
  2. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it.
  3. Return to oven (at 350 degrees°F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted.
  4. Allow cake to cool completely before drizzling frosting on top.
  5. For the frosting: Melt butter in a small saucepan over medium-high heat.
  6. Add milk and cocoa powder and whisk well.
  7. Cook for about 2-3 more minutes, stirring constantly, until mixture has thickened slightly.
  8. Remove from heat and stir in vanilla and powdered sugar.
  9. Use an electric mixer to make the frosting smooth.
  10. Drizzle warm frosting immediately over cake.
  11. Enjoy!

Watch the recipe video here:

Mississippi Mud CakeFULL RECIPE: http://chopsecrets.com/mississippi-mud-cake/

Posted by Chop Secrets on Monday, January 7, 2019