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Main dish

Instant Pot Melting Potatoes

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Instant Pot Melting Potatoes
You’ve seen the Internet-famous “melting potatoes;” now here’s how to do them in your Instant Pot—i.e. without cranking your oven up to 500°. Buttery, creamy, perfectly salty Instant Pot Melting Potatoes make for a divinely decadent celebration of potato—no cream or cheese necessary. If you want to double the recipe, you’ll need to brown your potatoes in batches, but can steam them all together. Feel free to garnish with a sprinkling of whatever herbs you desire; parsley, sage, or rosemary are all great options.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 Tbsp. (3 oz.) unsalted butter
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 Tbsp. fresh thyme leaves, divided
  • 1 lb. Yukon Gold potatoes, cut into
  • ¾- to 1-in. slices
  • 2 garlic cloves, peeled and lightly crushed
  • ½ cup unsalted chicken stock
  • ½ tsp. flaky sea salt (such as Maldon)
Instructions
  1. Turn an Instant Pot onto the “sauté” setting. Add butter, salt, pepper, and 1 tablespoon of the thyme; cook until starting to foam, about 2 minutes. Add sliced potatoes in an even layer, and cook until browned on both sides, about 5 minutes per side (the butter will start to brown). Remove potatoes from Instant Pot, and set aside.
  2. Add garlic to the Instant Pot. Place the grate insert (or a trivet or steamer basket) inside Instant Pot. Lay potatoes on grate, and pour chicken stock over potatoes. Cover Instant Pot, and set to 1 minute on High pressure, making sure steaming valve is closed (this will take about 10 minutes to come up to pressure). When done, carefully open steaming valve, and allow steam to fully escape from Instant Pot, about 2 minutes. Remove grate and potatoes from pot, and set aside, leaving liquid in pot.
  3. Return Instant Pot to “sauté” setting, and cook butter and chicken stock until slightly reduced, about 2 minutes; remove garlic. Add potatoes back to pot in a single layer, and cook again until browned on both sides, about 3 minutes per side. Remove from Instant Pot, and sprinkle with flaky sea salt and remaining thyme. Serve immediately.

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Buttery, creamy, perfectly salty—you don't even need cream. (via Well Done) GET THE RECIPE: https://trib.al/rSIBGMI

Posted by MyRecipes on Monday, March 18, 2019

Main dish

Creamy Tomato-Vegetable Soup

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Creamy Tomato-Vegetable Soup
The amazing thing about this rich, flavor-packed tomato soup? It’s made without using a pot. Rather than sautéing aromatics and vegetables in batches over the stove, all the components of your homemade tomato soup are roasted together on a sheet pan for deep, caramelized flavor in the oven. Just toss them in some oil on your baking sheet, pop the pan in the oven, and the majority of your hands-on work is done. Once your veggies are cooked, you simply puree everything in a blender with a bit of cream. You can pour the soup straight from the blender into serving bowls, and then all that’s left to do is dive on in. For a peak tomato soup experience, serve with a warm grilled cheese sandwich.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large plum tomatoes (about 12 oz.), halved lengthwise
  • 1 cup roughly chopped yellow onion (about 4 oz.)
  • 1 small fennel bulb, trimmed and roughly chopped
  • 1 large carrot, peeled and chopped
  • 4 unpeeled garlic cloves
  • 3 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 1 Tbsp. chopped fresh thyme
  • 1 tsp. table salt, divided
  • ½ tsp. black pepper, divided
  • 3 cups chicken stock
  • ⅓ cup heavy cream
  • 2 Tbsp. red wine vinegar
  • ¼ cup torn fresh flat-leaf parsley
Instructions
  1. Preheat oven to 375°F. Place tomatoes (cut side down), onion, fennel, carrot, and garlic cloves on a half-size (18- x 13- x 1-inch) rimmed baking sheet coated with cooking spray. Stir together oil and tomato paste in a small bowl. Add oil mixture, thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper to tomato mixture; toss to coat. Bake in preheated oven until vegetables are tender and beginning to brown, about 35 minutes.
  2. Squeeze garlic from cloves into a blender; discard skins. Scrape vegetable mixture and any accumulated pan juices into blender.
  3. Combine stock and cream in a large microwavable bowl; microwave on HIGH until hot, 2 to 3 minutes. Add stock mixture, vinegar, and remaining ½ teaspoon salt and ¼ teaspoon pepper to blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until very smooth, 30 seconds to 1 minute.
  4. Carefully pour soup into 4 bowls; top servings evenly with parsley.

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Grilled cheese sammies at the ready! GET THE RECIPE: https://trib.al/Srvlh3o (via Well Done)

Posted by MyRecipes on Tuesday, March 12, 2019

Dessert

Easy Black Forest Cake

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Easy Black Forest Cake
Devil's food cake layers enriched with milk chocolate and a trio of extracts are sandwiched with the simplest and most decadent stuffing of them all--ready-to-eat cheesecake filling and cherry pie filling. Capped off with fudge frosting and gooey chocolate-covered cherries, it's a cinch to wow your guests.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Unsweetened cocoa
  • 1 (18.25-oz.) package devil's food cake mix
  • 1 (3.4-oz.) package chocolate instant pudding mix
  • 3 large eggs
  • 1¼ cups milk
  • ¾ cup canola oil
  • 1 tablespoon vanilla extract
  • 1½ teaspoons chocolate extract
  • 1 teaspoon almond extract
  • 3 (1.55-oz.) milk chocolate bars, chopped
  • 2 (16-oz.) cans chocolate fudge frosting
  • 1½ cups ready-to-eat cheesecake filling, divided
  • 1 cup cherry pie filling, divided
  • Garnish: chocolate covered cherries, halved (optional)
Instructions
  1. Preheat oven to 350°. Grease 2 (8-inch) round cake pans, and dust with cocoa. Set aside.
  2. Step 2
  3. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
  4. Step 3
  5. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
  6. Step 4
  7. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Place ⅓ cup of the frosting in a piping bag; pipe a ring of frosting around the edge of the first cake layer to create a border. Spread one-third of cheesecake filling over cake inside frosting ring; top with one-third of cherry pie filling. Repeat procedure twice with frosting borders, remaining cheesecake filling, and cherry filling. Place final cake layer on top of cake; cut side down. Spread remaining chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator.

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Epic. GET THE RECIPE: https://trib.al/osFdpdV (via Well Done)

Posted by MyRecipes on Wednesday, March 6, 2019

Main dish

Cheddar-and-Onion Smashed Burgers

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Cheddar-and-Onion Smashed Burgers
Inspired by the sliders at White Manna in Hackensack, New Jersey, Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle.Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 thin bread-and-butter pickle slices, patted dry
  • 4 (4 inches each) potato buns, buttered and toasted
  • 1¼ pound (30 percent fat) ground beef chuck
  • Salt and freshly ground pepper
  • 2 small onions, sliced paper thin
  • 4 ounces sharp cheddar cheese, sliced
  • Umami dust, for sprinkling (optional, see Note)
Instructions
  1. Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns.
  2. Step 2
  3. Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve.

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BETTER than your favorite burger joint ?GET THE RECIPE: https://trib.al/emHDfRv (via Well Done)

Posted by MyRecipes on Monday, March 4, 2019

Main dish

Air-Fried Jalapeño Poppers

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Air-Fried Jalapeño Poppers
The air-fryer jalapeño poppers allow you to enjoy everything you love about crispy pepper poppers without all of the not-so-lovable mess that comes with deep-frying.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 large jalapeño chiles
  • 6 ounces Cheddar cheese, shredded (about 1½ cups)
  • 4 ounces cream cheese, softened
  • 1½ teaspoons kosher salt, divided
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko (Japanese-style breadcrumbs), very finely crushed
  • ½ cup sour cream
  • ½ teaspoon lime zest, plus 2 tsp. fresh lime juice (from 1 lime)
Instructions
  1. Bring 3 cups of water to a boil in a medium saucepan over high. Add jalapeños; cook, stirring occasionally for 3 minutes. Transfer jalapeños to a bowl of ice water to stop the cooking process; let stand for about 30 seconds. Transfer jalapeños to a plate lined with paper towels. Carefully make a slit vertically along the side of each jalapeño. Remove seeds and veins (gloves are best for this!). Rinse and dry thoroughly.
  2. Stir together Cheddar, cream cheese, and ½ teaspoon of the salt in a medium bowl until combined. Fill each pepper with about 2 teaspoons of cheese filling; close slit to seal in cheese.
  3. Place flour in 1 shallow dish, eggs in a second shallow dish, and panko and remaining 1 teaspoon salt in a third dish. Dip stuffed jalapeños in eggs, allowing excess to drip off. Coat lightly in flour. Return coated jalapeños to egg dish for a second dip, and finally coat in panko.
  4. Turn the air-fryer to 375°F, and allow it to preheat 3 to 5 minutes. Coat the basket and breaded jalapeños with cooking spray. Add 4 jalapeños at a time to air-fryer. Cook until golden brown, 10 to 12 minutes, turning half way through. Repeat with remaining jalapeños.
  5. Combine sour cream, lime zest, and lime juice in a small bowl. Serve poppers with lime cream.

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The ultimate cheesy, spicy party food—without the mess. GET THE RECIPE: https://trib.al/T0bHcaa (via Well Done)

Posted by MyRecipes on Monday, February 25, 2019

Main dish

Spinach-and-Artichoke Dip

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Spinach-and-Artichoke Dip
A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup fat-free sour cream
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (8-ounce) block
  • ⅓-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 6 ounces part-skim mozzarella cheese, shredded and divided (about 1½ cups)
  • 1 ounce fresh Parmesan cheese, grated and divided (about ¼ cup)
Instructions
  1. Preheat oven to 350°.
  2. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1½-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.
  3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.

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This cheesy classic is a favorite for a reason ?GET THE RECIPE: https://trib.al/Ukt6BcO (via Well Done)

Posted by MyRecipes on Tuesday, February 19, 2019

Breakfast

Bananas Foster Coffee Cake with Vanilla-Rum Sauce

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Bananas Foster Coffee Cake with Vanilla-Rum Sauce
Substitute extra cream for rum in the sauce, if you prefer.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups mashed ripe bananas
  • 7 tablespoons light rum, divided
  • 2 cups brown sugar, divided
  • 1½ cups soft butter, divided
  • 2 teaspoons vanilla extract, divided
  • 8 ounces cream cheese, softened
  • 2 large eggs
  • 3¼ cups plus
  • 3 Tbsp. all-purpose flour, divided
  • ⅝ teaspoon table salt, divided
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 2 cups heavy cream
Instructions
  1. Preheat oven to 350°. Cook bananas, 3 Tbsp. rum, ½ cup brown sugar, and ¼ cup butter in a skillet until mixture is bubbly. Cool; stir in 1 tsp. vanilla.
  2. Beat cream cheese and ½ cup butter at medium speed with an electric mixer until creamy. Add1 cup brown sugar; beat until fluffy. Beat in eggs 1 at a time.
  3. Stir together 3 cups flour, ½ tsp. salt, and next 2 ingredients; add to cream cheese mixture. Beat at low speed to blend. Stir in banana mixture. Spoon into a greased and floured 13- x 9-inch pan.
  4. Combine pecans, cinnamon, ½ cup brown sugar, and ¼ cup flour. Melt ¼ cup butter; stir into pecan mixture. Sprinkle over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
  5. Combine granulated sugar, 3 Tbsp. flour, and ⅛ tsp. salt in a saucepan over medium heat. Add cream and ½ cup butter; bring to a boil. Boil, whisking constantly, 2 minutes or until slightly thickened. Remove from heat; stir in ¼ cup rum and 1 tsp. vanilla.
  6. Make-Ahead Tip
  7. Heat, Slice, and Eat: Bake the coffee cake and make the sauce on Christmas Eve day. Cool both, and cover. Chill the sauce, and reheat just before serving.

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That rum sauce is ?? (via Well Done)GET THE RECIPE: https://trib.al/6Jhd5yh

Posted by MyRecipes on Friday, February 15, 2019

Main dish

Crispy Buttercup Squash Poppers

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Crispy Buttercup Squash Poppers
Packed with creamy flavor, but lower in fat, these squash poppers make the perfect dinner or side dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 to 3½-pound buttercup or butternut squash
  • 2 eggs, lightly beaten
  • 3 tablespoons all-purpose our
  • ¾ cup panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon black pepper
  • Nonstick olive oil cooking spray
  • 1 lemon
  • 1 5.3 to 6-ounce carton plain fat-free Greek yogurt
  • ¼ cup light mayonnaise
  • 1 clove garlic, minced
  • 1 dash salt
Instructions
  1. Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Halve, seed, and peel squash. Cut half of the squash into 3-inch strips. Reserve the
  2. remaining squash for another use.
  3. In a shallow dish combine eggs and our. In another shallow dish stir together bread crumbs, cheese, and black pepper. Roll squash strips in egg
  4. mixture, then in crumb mixture to coat. Place in the prepared baking pan.
  5. Lightly coat tops of squash strips with cooking spray. Bake 20 to 25 minutes or until tender and golden.
  6. Meanwhile, for sauce, remove ½ tsp. zest and squeeze 2 tsp. juice from lemon. In a small bowl combine lemon zest, 1 to 2 tsp. of the juice, and the
  7. next ve ingredients (through ground chipotle pepper). If desired, sprinkle with additional chipotle pepper.
  8. If desired, arrange squash poppers on a bed of arugula. Serve with sauce for dipping

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Once you pop these Crispy Butternut Squash “Fries” you can't stop. Get the recipe: https://trib.al/f0485H8

Posted by MyRecipes on Monday, February 4, 2019

Dessert

Keto Cheesecake

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Keto Cheesecake
Think the keto diet means you can't have cheesecake? Think again. Our keto-friendly cheesecake gets its sweet notes from erythritol sweetener, which can be found at Whole Foods.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CRUST
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons powdered erythritol
  • sweetener (such as Swerve
  • Confectioners)
  • 1 large egg, beaten
  • ½ teaspoon vanilla extract
  • 1 cup super ne almond our
FILLING
  • 1 pound cream cheese, softened
  • ⅓ cup sour cream
  • ⅓ cup powdered erythritol
  • sweetener (such as Swerve
  • Confectioners)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 350°F. Prepare the Crust: Stir together coconut oil, powdered erythritol, egg, and vanilla in a medium bowl until smooth. Add almond flour, and stir until fully combined. Press flour mixture evenly into an 8-inch springform pan. Bake in preheated oven until browned around the edges, about 10 minutes.
  2. Meanwhile, prepare the Filling: Combine cream cheese, sour cream, powdered erythritol, eggs, vanilla, and salt in a food processor; pulse until smooth, about 10 pulses, scraping down sides as necessary. Pour cream cheese mixture into baked crust. Bake at 350°F until center is just set, about 30 minutes. Let cool to room temperature, about 30 minutes. Refrigerate until fully chilled, about 2 hours. Slice and serve.

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Think the keto diet means you can't have dessert? Think again.GET THE RECIPE: https://trib.al/SOQcRiC (via Well Done)

Posted by MyRecipes on Monday, January 28, 2019

Main dish

Queso-Filled Mini Peppers Recipe

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Queso-Filled Mini Peppers Recipe
Tortilla chips usually go hand-in-hand with queso, but mini sweet peppers make a tasty and colorful bite-sized vessel for the rich cheese dip. Don’t worry if the queso looks a little broken when the cheese melts in the evaporated milk, the cream cheese will make it smooth again. Pickled jalapeños add a tangy note to the dip, but if you like your queso extra spicy, use finely chopped fresh jalapeños instead.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 (16-oz.) pkg. mini sweet peppers
  • 1 tablespoon canola oil
  • ¾ teaspoon kosher salt, divided
  • 8 ounces pepper Jack cheese,
  • shredded (about 2 cups)
  • ½ cup evaporated milk
  • 2 ounces cream cheese, softened
  • ¼ cup chopped pickled jalapeños
  • 2 tablespoons unsalted butter
  • ½ cup panko (Japanese-style
  • breadcrumbs)
  • ¼ teaspoon black pepper
  • 2 tablespoon finely chopped fresh
  • cilantro
Instructions
  1. Preheat broiler on HIGH with oven rack 5 inches from heat. Toss peppers with oil and 1⁄2 teaspoon of the salt; arrange in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until tops are lightly charred, 3 to 5 minutes. Let cool to room temperature, 30 minutes. Reduce oven temperature to 425°F.
  2. Flip over peppers so charred side is on bottom; cut and remove top third of each pepper (from stem end to tip). Discard cut-off part, or reserve for another use. Scoop out membranes and seeds, and discard.
  3. Whisk together pepper Jack cheese and milk in the top of a double boiler over simmering water over medium. Whisk until smooth, 5 minutes. Remove from heat; stir in cream cheese, jalapeños, and remaining 1⁄4 teaspoon salt. Spoon a heaping teaspoon of cheese mixture into each pepper. Place on a baking sheet. Bake until tops are golden, 5 minutes.
  4. Meanwhile, melt butter in a skillet over medium. Add panko and pepper; cook, stirring, until golden brown, 3 more minutes. Sprinkle peppers with panko mixture and cilantro.

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Spicy, cheesy, and perfect for a crowd ? (via Well Done)GET THE RECIPE: https://trib.al/YooCyWs

Posted by MyRecipes on Thursday, January 24, 2019