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Main dish

Pineapple Pizza Dip

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Pineapple Pizza Dip
Whether you’re pro- or anti-pineapple on pizza, we’re willing to bet you’re going to love this pineapple pizza dip. Why? Well, because its delicious balance of salty and sweet, and the savory, ooey-gooey goodness this dip packs makes it irresistible. Give it a try for your next party, potluck, or tailgate and see what we mean.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8-oz.) pkg. cream cheese,
  • softened
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon granulated garlic
  • 1 (8-oz.) pkg. pre-shredded Italian
  • cheese blend, divided
  • 1 cup marinara sauce
  • 4 Canadian bacon slices, chopped
  • 1 cup diced fresh pineapple (from 1
  • pineapple)
  • Bagel chips or baguette slices
Instructions
  1. Preheat oven to 400°F. Stir together cream cheese, red pepper, oregano, garlic, and 1 cup of the Italian cheese in a small bowl until well combined. Spread cheese mixuture in a 1½-quart baking dish, and bake in preheated oven until heated through and slightly bubbly, 8 to 10 minutes.
  2. Increase oven temperature to broil. Spread marinara evenly on cream cheese mixture, and sprinkle evenly with remaining Italian cheese, chopped Canadian bacon, and diced pineapple. Broil until pineapple is slightly caramelized and dip is bubbly, about 5 minutes. Let stand 5 to 10 minutes. Serve with bagel chips or baguette slices.

Watch the recipe video here:

This one goes out to all you pineapple-on-pizza people. GET THE RECIPE: http://trib.al/6SRTeiu (via Well Done)

Posted by MyRecipes on Tuesday, January 22, 2019

Main dish

Keto Egg Roll Bowl

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Keto Egg Roll Bowl
Get that crave-worthy egg roll filling without the carb-laden wrapper with this hearty keto entree. Drizzle with a little sriracha for a warming kick.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 teaspoons coconut oil, divided
  • 1 pound lean ground pork
  • 1 cup sliced yellow onion (from 1
  • medium)
  • 2 teaspoons nely chopped garlic
  • (about 2 medium cloves)
  • 1 teaspoon grated fresh ginger
  • ½ cup thinly sliced scallions, white
  • bottoms and green tops separated
  • 1 (14-oz.) bag coleslaw mix
  • 2 tablespoons water
  • 3 tablespoons reduced-sodium soy
  • sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sambal oelek or chilegarlic sauce
  • ¾ teaspoon kosher salt
  • ⅓ cup roasted, salted peanuts,
  • coarsely chopped
Instructions
  1. Heat 2 teaspoons of the coconut oil in a large cast-iron skillet or wok over high; swirl to coat. Add pork, and cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Transfer to a bowl.
  2. Add remaining 2 teaspoons coconut oil and sliced onion; cook, stirring often, until browned and softened, about 2 minutes. Add garlic, ginger, and white parts of scallion; cook, stirring constantly, until fragrant, about 30 seconds. Add coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs, until cabbage is softened, about 2 minutes.
  3. Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add soy mixture and cooked pork to vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.

Watch the recipe video here:

Get that crave-worthy egg roll filling—that's still #Keto-compliant. GET THE RECIPE: https://trib.al/wRe9r9P (via Well Done)

Posted by MyRecipes on Wednesday, January 23, 2019

Main dish

Instant Pot Chicken Soup

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Instant Pot Chicken Soup
This chicken noodle soup may be simple, but nothing's wrong with that. Your Instant Pot or pressure cooker of choice makes this comforting and savory classic in just an hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion (from 1
  • medium onion)
  • 1 cup sliced carrots (from 3 medium
  • carrots)
  • ¾ cup sliced celery (from 2 stalks)
  • 2 garlic cloves, nely chopped
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 1 (3-lb.) whole chicken
  • 4 cups water
  • 2 cups chicken broth
  • 6 ounces wide egg noodles
  • 2 tablespoons chopped fresh atleaf parsley
Instructions
  1. Press the sauté setting on the Instant Pot, and add butter. Add onion, carrots, celery, garlic, 1½ teaspoons of the salt and ½ teaspoon of the pepper to melted butter. Cook, stirring often, until onions begin to turn translucent, about 3 minutes.
  2. Stir in thyme and bay leaf. Place chicken on top of vegetables, and sprinkle with remaining ½ teaspoon salt and pepper. Add water, and secure lid. Cook on high pressure for 17 minutes. Carefully release pressure using the manual release method; carefully remove lid. Press “cancel”, and transfer chicken to a platter.
  3. Set Instant Pot to sauté. Add chicken broth to cooked vegetables, and bring mixture to a boil. Stir in egg noodles. Cook, stirring occasionally, until pasta is al dente, about 8 minutes. While pasta cooks, shred the meat; discard chicken skin and bones. Discard bay leaf. When noodles are cooked, turn Instant Pot off, and stir in shredded chicken and parsley.

Watch the recipe video here:

This'll warm you up fast ?(via Well Done)GET THE RECIPE: https://trib.al/xm7ZNTj

Posted by MyRecipes on Monday, January 21, 2019

Main dish

Best Baked Oatmeal

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Best Baked Oatmeal
A hearty dish of baked oatmeal is a wonderful (and low-key, easy) brunch dish to make ahead for company, but it can also serve as a brilliant meal prep move that will set you up with practically instant breakfasts for the week. We call this our our “best” baked oatmeal recipe because it offers warming spiced flavor without overwhelming the palate, and achieves a delightful level of creaminess, while maintaining just the right amount of toothy integrity from the oats. Crowned with toasty almonds and bright, juicy berries, it’s this whole-grain breakfast bake is eye-catching as it is delicious. Serve with cream and maple syrup to sweet to taste.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ cups uncooked regular rolled
  • oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 cup chopped, toasted almonds,
  • divided
  • 2 cups whole milk
  • ⅓ cup pure maple syrup, plus more
  • for serving
  • 2 teaspoons vanilla extract
  • 1 large egg, lightly beaten
  • 6 tablespoons (3 oz.) unsalted
  • butter, melted, divided
  • 1 cup fresh blueberries, divided
  • 1 cup chopped fresh strawberries,
  • divided
  • Heavy cream, for serving
Instructions
  1. Preheat oven to 375°F. Stir together oats, baking powder, cinnamon, ginger, salt, and ½ cup of the almonds in a large bowl. Stir together milk, syrup, vanilla, egg, and 3 tablespoons of the butter in a separate bowl. Add oat mixture to milk mixture; stir to combine. Fold in ½ of the berries.
  2. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray. Top with remaining almonds and berries. Bake in preheated oven until set and golden, 35 to 40 minutes.
  3. Remove from oven. Drizzle with remaining 3 tablespoons melted butter. Serve in shallow bowls; drizzle each serving with heavy cream and maple syrup.

Watch the recipe video here:

Meal prep savior, or brunch for a crowd—your call ?GET THE RECIPE: https://trib.al/g8qyWhk (via Well Done)

Posted by MyRecipes on Wednesday, January 16, 2019

Main dish

Best Sausage Balls

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Best Sausage Balls
There’s a universal attachment to these and the holidays. Everyone starts by rolling their eyes at the idea of them and then proceeds to eat at least 5.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¾ cups (about 7½ oz.) all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 1 (1-lb.) pkg. hot or mild ground pork sausage
  • 1 pound sharp Cheddar cheese, shredded (about 4 cups)
Instructions
  1. Preheat oven to 400ºF. Whisk together flour, baking powder, salt, and sugar in a large bowl. Add sausage and cheese, and mix gently by hand to combine, just until flour is incorporated.
  2. Pinch off pieces of the sausage mixture, about 1½ tablespoons each, and roll between your hands to form a mostly smooth ball. Place 1 inch apart on parchment paper-lined rimmed baking sheets. Bake in preheated oven until golden brown and cooked through, about 15 minutes, rotating pans top to bottom halfway through cook time. Place pans on wire racks, and cool 5 minutes. Serve warm.

Watch the recipe video here:

These'll be the real winners of your #SuperBowl party ?GET THE RECIPE: https://trib.al/n7pPKmS (via Well Done)

Posted by MyRecipes on Wednesday, January 16, 2019

Main dish

Quinoa and Roasted Pepper Chili

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Quinoa and Roasted Pepper Chili
A bowl of spicy Quinoa and Roasted Pepper Chili guarantees to take the chill off a cold winter's day. This vegetarian chili is loaded with fresh vegetables, pinto beans, and quinoa and gets its zing from poblano chiles.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 red bell peppers
  • 2 poblano chiles
  • 4 teaspoons olive oil
  • 3 cups chopped zucchini
  • 1½ cups chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon Spanish smoked
  • paprika
  • ½ cup water
  • ⅓ cup uncooked quinoa, rinsed
  • ¼ teaspoon kosher salt
  • 1 (14.5-ounce) can re-roasted
  • diced tomatoes with chipotles,
  • undrained
  • 1 (15-ounce) can no-salt-added
  • pinto beans, rinsed and drained
  • 1 cup low-sodium vegetable juice
Instructions
  1. Preheat broiler.
  2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
  3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, ½ cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

Watch the recipe video here:

Hot chili really hits the spot on cold nights ☺️ GET THE RECIPE: https://trib.al/IKTQ5Ze (via Well Done)

Posted by MyRecipes on Wednesday, January 9, 2019

Main dish

Greek Chicken Cutlets

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Greek Chicken Cutlets
Golden-crispy panko fried chicken cutlets topped off with a vibrant Greek medley—what more could you ask for in a 20-minute meal? The veggie mixture served over the succulent chicken consists of a super flavorful blend of juicy tomato, bell pepper, refreshing cucumber, briny kalamata olives, salty feta, bright lemon juice, and plenty of fresh herbs… in other words, it’s delicious. In fact, it wouldn’t be a terrible idea to make a more than what you need, as this flavorful combo would make for an excellent addition to any number of other dishes. You could stir it into couscous or faro, spoon it over fish or pork, pile it into a pita pocket with hummus, or enjoy it simply over spinach for a salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup diced ripe tomato (from 1
  • large tomato)
  • ¾ cup diced cucumber (from 1
  • large cucumber)
  • ½ cup diced yellow bell pepper
  • (from 1 bell pepper)
  • ¼ cup chopped fresh oregano
  • ¼ cup pitted kalamata olives
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh at-leaf
  • parsley
  • 1 tablespoon fresh lemon juice (from
  • 1 lemon)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil, divided
  • ¼ cup crumbled feta cheese
  • ½ teaspoon black pepper
  • 1½ teaspoons kosher salt, divided
  • 1½ cups panko (Japanese-style
  • breadcrumbs)
  • 1½ teaspoons granulated garlic
  • 1½ teaspoons lemon pepper
  • 1 teaspoon dried oregano
  • 2 large eggs
  • 4 (4-oz.) boneless, skinless chicken
  • breasts, pounded to ½-in.
  • thickness
Instructions
  1. Preheat oven to 400°F. Stir together tomato, cucumber, bell pepper, fresh oregano, olives, dill, parsley, lemon juice, vinegar, and 1 tablespoon of the oil in a medium bowl until well combined. Fold in feta cheese, black pepper, and ½ teaspoon of the salt. Set aside.
  2. Stir together panko, garlic, lemon pepper, dried oregano, and remaining 1 teaspoon salt in a shallow dish. Lightly beat eggs in a second shallow dish. Dip chicken cutlets, 1 at a time, in beaten egg, and dredge in panko mixture, pressing to adhere.
  3. Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Add cutlets, and cook until well browned, 2 to 3 minutes per side. Transfer skillet to preheated oven, and cook until chicken is cooked through, 3 to 5 minutes. Place 1 cutlet on each of 4 plates; top evenly with salad.

Watch the recipe video here:

Greek Chicken Cutlets: Best. Dinner. Ever. (via Well Done) GET THE RECIPE: http://trib.al/cGPTFvm

Posted by MyRecipes on Tuesday, January 8, 2019

Main dish

Pull Apart Pizza Bread Recipe

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Pull Apart Pizza Bread Recipe
This recipe starts with a can of biscuits to make assembly a breeze. The process is very similar to Monkey Bread, but with an Italian twist. Start by cutting the biscuits into quarters. Toss them in a mixture of mozzarella, pepperoni, Parmesan, basil, parsley, and oregano. The biscuit dough pieces are then transferred to a greased Bundt pan and baked in the oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. To remove the bread, let it rest for 5 minutes after taking it out of the oven. Invert it onto a platter and garnish with an extra dusting of Parmesan and fresh basil. Use your favorite store-bought marinara as a dipping sauce. Pull-Apart Pizza Bread makes the ideal nibble for Super Bowl parties. It’s warm, filling, and comes together in no time. Your favorite fans will be drooling once they smell this savory bread wafting from the oven.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces pre-shredded low-moisture mozzarella cheese (about 2 cups)
  • 1 (5-oz.) pkg. mini pepperoni
  • 3 ounces fresh Parmesan cheese, shredded (about ¾ cup), plus more for garnish
  • ½ cup chopped fresh basil, plus more for garnish
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons olive oil
  • 2 teaspoons grated fresh garlic
  • 2 (16-oz.) cans refrigerated biscuit dough
  • 1 cup jarred marinara sauce, warmed
Instructions
  1. Preheat oven to 325°F. Stir together mozzarella, pepperoni, Parmesan, basil, parsley, and oregano in a large bowl. Combine oil and garlic in a small bowl, and drizzle over cheese mixture. Cut biscuits into quarters; add dough pieces to cheese mixture, and toss gently to coat. Transfer mixture to a lightly greased nonstick Bundt pan, and bake in preheated oven until top is golden and a wooden pick inserted in center comes out clean, 45 to 50 minutes.
  2. Let bread rest in pan about 5 minutes. Remove bread from pan, and garnish with additional Parmesan and basil. Serve with marinara sauce.

Watch the recipe video here:

It's always a good time for cheesy pull-apart bread ? GET THE RECIPE: https://trib.al/TbFJy4H (via Well Done)

Posted by MyRecipes on Thursday, January 3, 2019

Drink

Apple Pie Smoothie

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Apple Pie Smoothie
This apple pie smoothie is an easy way to treat yourself and pack some nutrients into your day.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 large Fuji apples, chopped
  • 1 banana
  • 1 cup unsweetened almond milk
  • 1 cup ice
  • ½ cup plain Greek yogurt
  • 2 teaspoons honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of ground cloves
Instructions
  1. Process all ingredients in a blender until smooth, 2 to 3 minutes. Serve immediately.

Watch the recipe video here:

It's the tasty, healthy breakfast your 2019 needsGET THE RECIPE: https://trib.al/bKz5UwJ (via Well Done)

Posted by MyRecipes on Wednesday, January 2, 2019

Main dish

The Ultimate S’mores Cookie

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The Ultimate S’mores Cookie
These cookies taste just like a s'more, no campfire required. The graham crackers really come through in the cookie, while the melty chocolate melds with toasted marshmallow during the baking process.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 11 ounces all-purpose our
  • 12 graham cracker rectangles,
  • crushed (1½ cups graham cracker
  • crumbs)
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1¼ cups (10 oz.) unsalted butter,
  • softened
  • 1¼ cups dark brown sugar
  • 1 cup plus 2 Tbsp. granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 (1.55-oz.) milk chocolate bars
  • (such as Hershey’s), each broken
  • into 6 pieces
  • 22 jumbo marshmallows, halved
  • crosswise
Instructions
  1. Whisk together flour, cracker crumbs, baking powder, salt, and baking soda in a medium bowl. Set aside.
  2. Beat together butter, brown sugar, and granulated sugar with a stand mixer at medium-high speed until very light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating to incorporate. After adding both eggs, continue to beat until very whipped, 3 to 4 minutes. Add vanilla.
  3. Reduce speed to low, and gradually add flour mixture to butter mixture. Beat until combined, about 10 seconds.
  4. Scoop cookies with a 1½-inch scoop about 2 inches apart onto a baking sheet lined with parchment paper. Flatten cookies slightly, and press a chocolate piece into each cookie. Top each with a halved marshmallow. Cover baking sheets with plastic wrap, and chill at least 24 hours, and up to 48 hours (or alternatively, freeze about 15 minutes).
  5. Preheat a convection oven to 450°F (or a conventional oven to 425°F). Bake cookies in preheated oven on lined baking sheets until puffed and golden and marshmallow is browned, about 7 minutes. Let cookies stand about 5 minutes before transferring to a wire rack to cool until set, about 5 more minutes.

Watch the recipe video here:

Here's how to mix up the usual holiday cookies ?GET THE RECIPE: https://trib.al/Ptjyr8M (via Well Done)

Posted by MyRecipes on Sunday, December 23, 2018