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Main dish

Cheesy Bacon Bombs

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Cheesy Bacon Bombs
First of all, Let’s talk about any form of cheese ball. You can NEVER go wrong! Especially when BACON is also involved. These Bombs will do no wrong. They take under 20 minutes to make and taste AMAZING. Kids having a sleepover? No big deal. You got this! CHEESY. BACON. BOMBS. Do it. Love it. Regret nothing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8OZ medium cheddar cheese, cut into 1-inch cubes
  • Bacon Bits
  • 1 Can refrigerator biscuits, 5 or 8 per package
  • 4 TBSP Butter
  • ½ CUP shredded Parmesan cheese
  • 1 TSP dried parsley flakes
  • 2 Cloves garlic, minced
Instructions
  1. Preheat oven to 375°F.
  2. Spray pan with nonstick spray.
  3. Cut each biscuit in half and slightly flatten with your fingers.
  4. Place a cheese cube and bacon in the middle and wrap the biscuit dough around the cube.
  5. In a small bowl, melt the butter in the microwave, approximately 20 seconds. Set aside.
  6. In another small bowl, combine the Parmesan, dried parsley flakes, and minced garlic. Stir to combine.
  7. One by one, roll each cheese bomb in butter and then dip in the cheese mixture.
  8. Place each cheese bomb on the baking sheet approximately 2 inches apart.
  9. Bake on the center rack for 12-14 minutes or until bombs are golden.
  10. Remove from oven and serve immediately.
  11. Enjoy!

Watch the recipe video here:

Cheesy Bacon BombsFULL RECIPE: http://chopsecrets.com/cheesy-bacon-bombs/

Posted by Chop Secrets on Tuesday, January 1, 2019

Main dish

Instant Pot Best Pork Carnitas

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Instant Pot Best Pork Carnitas
Every tortilla dreams of being stuffed with carnitas.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 oranges, cut in half
  • 2 limes, cut in half
  • Additional orange juice as needed (or water)
  • 1 tbsp cumin
  • 1 tbsp kosher salt
  • 1 tbsp dried oregano
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 3-4 lb well-marbled pork shoulder or butt cut into ~1 lb pieces and left at room temp for 15 minutes
  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 1 onion, quartered
  • 2 cinnamon sticks
  • Corn or flour tortillas for serving
  • Toppings (optional): ½ cup chopped cilantro, avocado slices, lime wedges
Instructions
  1. Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make ¾ cup liquid, reserve rinds.
  2. In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
  3. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, brown the pork 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. Transfer browned meat to a shallow dish and cover loosely with foil.
  5. Add garlic and cook for 1-2 minutes until lightly browned.
  6. Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  7. Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  10. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  11. Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour ⅔ cup cooking juice over the meat.
  12. Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
  13. Serve warm on tortillas with your choice of toppings.

Watch the recipe video here:

Every tortilla dreams of being stuffed with carnitas.RECIPE: http://chopsecrets.com/instant-pot-best-pork-carnitas/

Posted by Chop Secrets on Tuesday, January 1, 2019

Dessert

Chocolate Inception Brownies

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Chocolate Inception Brownies
A dream within a dream within a dream. That is what this dessert is. Hopefully, you’ve seen the incredible movie Inception before reading this because otherwise, you will have no idea what I’m saying. If you do understand then you’ll definitely agree. Recipes like this make me wonder what genius thought this up. If I found this person I’d probably give them a thank you kiss!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Chip Cookies
  • 2¼ Cups Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • ¾ Cup Brown Sugar, firmly packed
  • ¾ Cup Granulated Sugar
  • 1 Cup Butter, softened
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 1 (12 oz) Package Semi-Sweet Chocolate Chips
Brownies
  • 1 Box Brownie Mix
  • ¼ Cup Water
  • ⅔ Cup Vegetable Oil
  • 2 Eggs
Cookies for Stuffing
  • Oreos
Instructions
Chocolate Chip Cookies
  1. Combine flour, salt and baking soda in a bowl and stir together.
  2. Combine brown sugar, granulated sugar, butter and vanilla in a separate bowl.
  3. Beat until creamy.
  4. Add eggs to wet mixture and beat until thoroughly combined.
  5. Slowly add dry ingredients to wet mixture beating after each addition until dough forms.
  6. Add chocolate chips and fold into batter using a spatula.
  7. Set aside.
Brownies
  1. Preheat oven to 350°F / 180°C.
  2. Spray 9 x 13 inch pan with non-stick cooking spray.
  3. Combine brownie mix, water, oil and eggs and beat until well blended.
Stuffing the Cookies
  1. Pour half of brownie batter in 9 x 13 inch pan and spread to cover entirely.
  2. Take about 2 Tbsp of cookie dough and completely cover 1 Oreo at a time until all dough is used.
  3. Place in pan on top of brownie batter.
  4. Cover stuffed chocolate chip cookies with remaining brownie batter.
  5. Bake 45 minutes or until toothpick inserted in middle of brownies comes out almost clean.
  6. Remove from oven & cool for 20 minutes before cutting and serving.

Watch the recipe video here:

Chocolate Inception BrowniesFULL RECIPE: http://chopsecrets.com/chocolate-inception-brownies/

Posted by Chop Secrets on Sunday, December 30, 2018

Main dish

Instant Pot Chili Lime Salmon

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Instant Pot Chili Lime Salmon
I love salmon, and this recipe is super healthy and super flavorful. Elegant enough for a special dinner but fast enough for a weeknight meal, this dish has it all. And using the Steam mode of the Instant Pot makes this meal as easy as it is tasty! And as if salmon were not fantastic all by itself, this spicy sauce is to die for. Lime juice and zest are perked up by diced jalapeno and just a touch of spices like cumin and paprika. Delicious and pretty, too! Fish is a great way to eat healthier. Salmon is one of the best sources of Omega-3s, plus it’s rich in protein, B vitamins, and antioxidants. This superfood should make it into your diet more often, and this recipe is a fast and tasty way to make that happen. Remember to remove the seeds from the jalapeno unless you really love it spicy. Alternatively, you can cool it down further by removing the whitish inner veins of the pepper before dicing. Want to cool it off a touch more? Omit the jalapeno and substitute your favorite hot sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • 1 jalapeno, seeds removed, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp water
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp lime zest
For Fish:
  • 2 5 oz salmon fillets (or trout or snapper)
  • 1 cup water
  • ½ tsp kosher salt
  • ⅛ tsp pepper
Instructions
  1. Combine Sauce Mixture ingredients in a large liquid measuring cup or other bowl with a spout. Set aside.
  2. Pour one cup of water in the Instant Pot and insert the trivet.
  3. Season the salmon filets with salt and pepper and place them on the trivet.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the STEAM function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Serve the salmon with the sauce drizzled over the top.

Watch the recipe video here:

Instant Pot Chili Lime SalmonFULL RECIPE: http://chopsecrets.com/instant-pot-chili-lime-salmon/

Posted by Chop Secrets on Sunday, December 30, 2018

Dessert

Blueberry Rolls With Cream Cheese Drizzle

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Blueberry Rolls With Cream Cheese Drizzle
Pastries are some of my favorite foods to make. This recipe for Blueberry Rolls with a cream cheese drizzle on top is just so delicious. They are so easy to bake and take you less than 30 minutes of total time. Around 15 minutes to prep and 15 minutes to get all warm and tasty. Your entire family will love these.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pastry:
  • 1 package frozen puff pastry (2 sheets), thawed
  • 1 container blueberry cream cheese (room temperature so it spreads easy)
  • 1 package of fresh or frozen blueberries
  • 1 egg
  • 1 Tbs Water
  • Sugar
Drizzle:
  • 1 Cup Powdered Sugar
  • 1 Tbs Milk
  • 1 Tsp Vanilla Extract
Instructions
  1. Lay out your sheet of pastry dough on a cookie sheet
  2. Spread Blueberry Cream Cheese over dough
  3. Place Blueberries on cream cheese
  4. Roll it up and cut into sections
  5. Bake at 400F for 15 minutes
  6. While rolls are baking, make glaze mixture and pour on top when out of the oven.

Watch the recipe video here:

Blueberry Rolls With Cream Cheese DrizzleFULL RECIPE: http://chopsecrets.com/blueberry-rolls-with-cream-cheese-drizzle/

Posted by Chop Secrets on Friday, December 28, 2018

Pasta

Instant Pot Parmesan Lemon Pasta

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Instant Pot Parmesan Lemon Pasta
With the addition of chicken, this dish can also pack a protein punch.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 tbsp butter
  • 2 cloves of garlic, minced
  • 2½ cups chicken (or vegetable) broth
  • Zest of one lemon
  • 1 tbsp + 2 tbsp lemon juice, divided
  • 8 oz fettuccine noodles
  • 1 cup grated/shredded parmesan cheese
  • ¾ cup half and half
  • Salt and white pepper to taste
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz grilled chicken, sliced and warmed (optional)
  • 1 tbsp finely chopped parsley and additional parmesan for serving
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add garlic and cook for 1 minute or until lightly browned.
  3. Add broth, lemon zest and 1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged.
  5. Turn the pot off by selecting CANCEL, then 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 3 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Stir, breaking up any pasta clumps and allow to cool slightly.
  9. Add parmesan cheese, half-and-half, and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste.
  10. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed.
  11. Serve warm topped with grilled chicken (optional), finely chopped parsley and additional parmesan.

Watch the recipe video here:

With the addition of chicken, this dish can also pack a protein punch.FULL RECIPE: http://chopsecrets.com/instant-pot-parmesan-lemon-pasta/

Posted by Chop Secrets on Friday, December 28, 2018

Main dish

Instant Pot Balsamic Apple Pork Tenderloin

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Instant Pot Balsamic Apple Pork Tenderloin
You’ll never want to stop eating this perfectly tender pork.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 sprig rosemary (around 3 inches)
  • 3 sprigs thyme, fresh
  • Kitchen twine
  • 1 tbsp canola oil
  • 1½ pounds pork tenderloin (not loin roast)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2½ tbsp balsamic vinegar
  • ½ cup chicken broth
  • 1 apple, peeled and chopped
  • ½ tsp kosher salt
  • 2 tbsp honey
  • 1 tbsp butter
  • 2½ tsp cornstarch
  • Fresh thyme and pomegranate seeds for garnish (optional)
Instructions
  1. Wrap 3-4 loops of kitchen twine around the thyme and rosemary and tie securely. Set aside.
  2. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to plate and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes (if it gets too dry, add a bit of broth). Add garlic and cook for 1-2 minutes more.
  5. Add balsamic vinegar to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add the broth, apple, salt and herb bundle, and stir well. Add the tenderloin back and nestle it in the sauce, turning once to coat.
  7. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function* and adjust the pressure to LOW PRESSURE. Use the +/- keys and program the Instant Pot for 2 minutes.
  9. When the time is up, select CANCEL and let the pressure naturally release for 15 minutes, then quick-release the remaining pressure, if any.
  10. Check the temperature of the meat with a meat thermometer to ensure it is at least 137 degrees. (If it is not, proceed, but see the note below in step 11.) Carefully remove the pork from the pressure cooker to a cutting board and cover loosely with foil.
  11. Using the display panel select the SAUTE function. Add honey and butter and stir well to incorporate. Cook, stirring occasionally, for 5 minutes. (If the tenderloin did not reach 137 degrees, add it back to the pot in this step and cook, turning occasionally, until it reaches 137 degrees.)
  12. Remove the herb bundle. Scoop out ⅓ cup of the liquid into a small bowl and whisk in the cornstarch. Pour mixture back into apple mixture and stir well to thicken.
  13. Slice the tenderloin into medallions and serve with the balsamic-apple mixture. Garnish with additional thyme and pomegranate seeds, if desired.

Watch the recipe video here:

Instant Pot Balsamic Apple Pork TenderloinFULL RECIPE: http://chopsecrets.com/instant-pot-balsamic-apple-pork-tenderloin/

Posted by Chop Secrets on Friday, December 28, 2018

Breakfast

Chicken & Waffle Cupcakes

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Chicken & Waffle Cupcakes
Yup! You read that right. Chicken and waffle cupcakes. They actually exist. This crowd favorite has crossed from a main dish to dessert and who knows where it will go next. This will quickly become your new go-to party dish and it will not disappoint. Normally this is quite a filling main meal but now having switched to a small cupcake size you might have some better portion control. Nope. Wait. That was a lie. You will continue to have a tough time portion controlling yourself with this delicious and addictive dessert. I’m sorry. Someone had to be honest with you.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Maple Cinnamon Cupcakes
  • 1¼ Cup All-Purpose Flour
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • ¼ tsp Baking Soda
  • ¾ tsp Baking Powder
  • 1 Egg
  • ½ Cup Sugar
  • ½ Cup Cinnamon Applesauce
  • 1 tsp Vanilla Extract
  • 3 Tbsp Pure Maple Syrup
  • ¼ Cup Vegetable Oil
  • ¼ Cup Buttermilk
Maple Icing
  • 1 Stick Butter, room temperature
  • 1¾ Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 3 Tbsp Maple Syrup, keep extra handy for drizzling
  • ⅛ tsp Salt
Toppings
  • 12 Chick-Fil-A Nuggets
  • 12 Pieces of Waffle
Instructions
Maple Cinnamon Cupcakes
  1. Preheat oven to 350°F / 180°C.
  2. Line a muffin tin with cupcake liners.
  3. In a medium size bowl combine dry ingredients, flour, cinnamon, salt, baking soda and baking powder.
  4. Set aside.
  5. In a large bowl beat egg, sugar, applesauce, vanilla extract, maple syrup and vegetable oil together.
  6. Alternate mixing dry ingredients and buttermilk to large bowl until fully combined.
  7. Fill cupcake liners ¾ full.
  8. Bake for 16-18 minutes.
  9. Take out of oven once done and cool on cooling rack for 15 minutes.
  10. Cut a hole with a knife in the top center of each cupcake.
  11. Stuff one small chicken nugget in the top of each hole.
  12. Frost each cupcake with buttercream icing but don’t completely cover the chicken nugget.
  13. Top with a piece of waffle.
  14. Drizzle maple syrup on top for a final touch.
Maple Icing
  1. Beat the butter in a deep bowl with mixing beaters.
  2. Add the vanilla extract, salt and pure maple syrup and mix until combined well.
  3. Add in sugar slowly and mix thoroughly after each addition until all sugar is used.
  4. Taste and decide if you want to add more maple syrup or sugar.

Watch the recipe video here:

Chicken & Waffle CupcakesFULL RECIPE: http://chopsecrets.com/chicken-waffle-cupcakes/

Posted by Chop Secrets on Thursday, December 27, 2018

Main dish

Instant Pot Southwestern Shrimp Soup

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Instant Pot Southwestern Shrimp Soup
What you usually sacrifice for speed is depth of flavor, but not when you use the Instant Pot.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Topping:
  • ½ cup sour cream
  • 1 tsp ground cumin
  • ½ tsp kosher salt
Pot:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 15.5-ounce can hominy, drained
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 pound medium shrimp, peeled and deveined, frozen
  • Hot sauce (we recommend Chipotle Tabasco)
For serving:
  • ½ cup fresh cilantro leaves (optional)
  • 1 lime, quartered
Instructions
  1. In a small bowl, combine the sour cream, cumin, and ½ teaspoon salt. Cover and refrigerate.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When the oil is hot, add minced garlic. Cook and stir 1-2 minutes until garlic just begins to brown.
  4. Add tomatoes and their juices, hominy, 1 tsp salt, pepper and frozen shrimp all at once, stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 1 minute.
  7. When the time is up, quick-release the pressure. Add hot sauce to taste.
  8. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.

Watch the recipe video here:

Instant Pot Southwestern Shrimp SoupFULL RECIPE: http://chopsecrets.com/instant-pot-southwestern-shrimp-soup/

Posted by Chop Secrets on Thursday, December 27, 2018

Main dish

Instant Pot Apple Butternut Squash Soup

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Instant Pot Apple Butternut Squash Soup
This seasonal favorite stars tangy, sweet apples and velvety butternut squash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tsp olive oil
  • ½ onion, finely diced
  • 2 apples, peeled and cubed
  • 2 tsp salt
  • 1½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne (optional)
  • 2 cups chicken (or vegetable) broth
  • 1½ lb butternut squash, peeled and cubed
  • ¼ cup heavy cream
  • 1 tbsp maple syrup
  • Sour cream or plain yogurt for serving
  • Additional cubed apples tossed in lemon juice for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 2-3 minutes. Add apple, salt, and spices and stir to combine.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  4. Add squash and stir. Turn the pot off by selecting CANCEL, then 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 5 minutes.
  6. When the time is up, quick-release the remaining pressure, then select CANCEL to turn off the pot.
  7. Use an immersion blender (we love this one: https://amzn.to/2yBqLSB) to blend the soup until smooth.
  8. Cool slightly, then stir in cream and maple syrup.
  9. Serve warm with a dollop of sour cream or plain yogurt. Garnish with additional cubed apples as needed.

Watch the recipe video here:

This seasonal favorite stars tangy, sweet apples and velvety butternut squash.FULL RECIPE: http://chopsecrets.com/instant-pot-apple-butternut-squash-soup/

Posted by Chop Secrets on Thursday, December 27, 2018