Showing posts with label Dinner Recipes. Show all posts
Showing posts with label Dinner Recipes. Show all posts

BACON, SHRIMP AND CORN CHOWDER

September 11, 2019
Crispy bacon, shrimp and corn area unit the last word comfort foods during this creamy Bacon, Shrimp and Corn Chowder!

Topping this soup with crisp thick-cut bacon takes it to a full new level! 

BACON, SHRIMP AND CORN CHOWDER

This soup is utterly seasoned with smoke-dried paprika, garlic and thyme.  Super-cozy is associate degree understatement! It’s an ideal starter course or meal any time of the year.

BACON, SHRIMP AND CORN CHOWDER

INGREDIENTS :

  • 1/2 teaspoon dried thyme
  • 2–1/2 cups frozen corn kernels
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups chopped yellow onion
  • 1 tablespoon fresh minced garlic
  • 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
  • 1 teaspoon smoked paprika
  • Pinch crushed red pepper
  • 3 cups chicken stock
  • 1 cup half and half
  • Salt and pepper, to taste
  • Fresh thyme sprigs for garnish, if desired

INSTRUCTIONS :

  1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
  2. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
  3. Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
  4. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
  5. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
  6. Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
  7. Serve with shrimp and sprinkle with bacon pieces.
  8. Garnish with fresh thyme sprigs, if desired.

VEGAN FRIED RICE

September 06, 2019
This delicious vegetarian dish is straightforward, tasteful and garden truck packed! It’s excellent as a aspect or main course and an ideal thanks to assign leftover rice. 
VEGAN FRIED RICE


We used vegetable oil as we tend to white-haired the flavour mix here, however vegetable oil would even be nice. We tend to didn’t use heaps of oil because the flavor is a lot of from the veggies and spices. You'll even build Associate in Nursing oil free version of this direction if you favor, although the initial direction with oil goes to be the foremost tasty. If you would like Associate in Nursing oil-free version then simply use water or vegetable stock to fry the onions and veggies.

VEGAN FRIED RICE

INGREDIENTS :
  • 2 Tbsp Sesame Oil
  • 1 Onion (Chopped)
  • 1 Tbsp Crushed Garlic
  • 1 Tbsp Minced Ginger
  • 4 cups Cooked Rice
  • 2 Tbsp Soy Sauce
  • 1 tsp Green Curry Paste
  • 2 cups (280g) Frozen Vegetable Mix
  • 1 cup (150g) Roasted Salted Cashews
  • 2 Spring Onions (Chopped)
  • 1/4 cup Fresh Basil (Chopped)
INSTRUCTIONS :
  1. Add the sesame oil to a frying pan with the chopped onion, crushed garlic, minced ginger and green curry paste and fry until the onions are softened.
  2. Add in the frozen vegetables and soy sauce and fry that with the onions until the veggies are softened but still firm.
  3. Then add in the cooked rice along with the cashews and chopped spring onions and fresh chopped basil and stir fry together for a couple of minutes until everything is well mixed and heated through.
  4. Serve immediately.
  5. Leftovers keep well in the fridge for 3-4 days.

CHICKEN SHAWARMA (MIDDLE EASTERN)

September 03, 2019
This geographical region chicken is implausibly aromatic. The marinade is extremely fast to arrange and therefore the chicken will be frozen within the marinade, then defrosted before preparation. It's best burned on the out of doors grill / BBQ, however I sometimes build it on the stove. Serve with an easy dish and staff of life set out on an oversized platter and let your guests build their own wraps.

CHICKEN SHAWARMA (MIDDLE EASTERN)

Just a few of each day spices makes a fantastic Chicken Shawarma marinade that infuses the chicken with exotic geographical region flavours. 

This Chicken Shawarma is however I met most of my neighbours once I lived during a townhouse advanced. The yard was out the front and once I had friends spherical for a BBQ, random individuals I had ne'er met before popped their be over the fence, desirous to grasp what on earth i used to be creating. They were elated once I two-handed out samples!

CHICKEN SHAWARMA (MIDDLE EASTERN)

INGREDIENTS :

  • 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)

MARINADE:

  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 large garlic clove , minced (or 2 small cloves)
  • 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive oil

YOGHURT SAUCE:

  • Squeeze of lemon juice
  • 1 cup Greek yoghurt
  • 1 clove garlic , crushed
  • 1 tsp cumin
  • Salt and pepper

TO SERVE:

  • Sliced lettuce (cos or iceberg)
  • Tomato slices
  • 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)

INSTRUCTIONS :

  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE:

  1. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  2. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!


ONE POT QUINOA CANNELLINI BEANS SKILLET

August 30, 2019
Quinoa cannellini beans cooking pan could be a fast and straightforward one-pot eater meal with made Italian flavors!

Anyway, I’m pop in on a weekend for this month’s formula revived challenge. On condition that it’s Gregorian calendar month, we tend to were challenged to come back up with a budget-friendly meal. I straight off thought of this quinoa cannellini beans cooking pan dinner that we’ve been intake as a meatless Mon eater choice.

ONE POT QUINOA CANNELLINI BEANS SKILLET

It’s a fast and straightforward one-pan meal that’s gluten-free and vegetarian (if you permit off the cheese cheese or substitute organic process yeast). It’s light-weight however hearty with the macromolecule from the quinoa and also the creamy, richness of the cannellini beans and plenty of Italian flavor throughout.

The will of diced tomatoes that cook with this add a great deal of depth and richness, as will the cheese cheese I serve it with. And also the recent basil at the tip brightens up the full dish and offers it an attempt of freshness. Easy ingredients however huge impact.

ONE POT QUINOA CANNELLINI BEANS SKILLET

INGREDIENTS :

  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 medium red or orange bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa uncooked
  • 3 to 4 cups fresh spinach or baby spinach
  • 1 14.5 oz. can diced tomatoes regular or fire-roasted
  • 1 1/2 cups low-sodium vegetable broth
  • 1 15.5 oz. can cannellini beans rinsed and drained
  • chopped fresh basil, grated Parmesan cheese

INSTRUCTIONS :

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook another 30 seconds.
  3. Add quinoa, seasonings, tomatoes and vegetable broth and broil to a boil.
  4. Cover the pot, reduce heat to low and simmer for 15-18 minutes, until quinoa is cooked through and the liquid is mostly absorbed.
  5. Stir in cannellini beans and spinach until warmed through and spinach is slightly wilted, 2-3 minutes.
  6. Serve hot, sprinkled with fresh basil and Parmesan cheese, if desired.

BEST EVER BAKED TOFU

August 27, 2019
This half dozen ingredient Best Ever Baked bean curd is jam full of savory & sweet flavor! Find out how to form even bean curd haters into lovers with this direction.

This direction took American state quite an few tries to hit the nail on the pinnacle. Lets simply say that I even have been consumption this bean curd for years, and am solely currently sharing it on the diary.

BEST EVER BAKED TOFU

And after I finally got it right, you had higher believe that their were happy dances as I pranced round the house with sticky fingers and a slice of 0.5 eaten  Best Ever Baked bean curd.

Then there have been at an advantage dances after I completed that the direction needed simply half dozen straightforward storeroom ingredients. Liquid aminos and sirup ar the backbone of the marinade, whereas garlic powder, onion powder, and smoke-cured paprika add depth of flavor.

BEST EVER BAKED TOFU

INGREDIENTS :

  • 1/2 cup water
  • 3/4 cup maple syrup
  • 1/2 cup liquid aminos
  • 1 block extra firm tofu
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

INSTRUCTIONS :

  1. Whisk together all of the marinade ingredients.
  2. Slice the tofu into 1/2 inch thick squares and submerge them in the marinade. Cover and let marinade overnight in the fridge.
  3. The next day, preheat the oven to 300 degrees. Line a baking tray with parchment paper. Place the tofu on the baking tray, with a little space in between them so they aren’t touching. Reserve the marinade. Place in the oven and bake for 30 minutes.
  4. While the tofu is baking, take the reserved marinade and heat it in a small saucepan over medium heat. Simmer until reduced by two thirds. The marinade will be thick and syrupy.
  5. Once the tofu has baked for 30 minutes, baste the top and sides of the tofu with the reduced sauce. Flip the tofu and baste the other side. Return the tofu to the oven and bake for another 1 hour and 30 minutes, basting and flipping the tofu every thirty minutes. Serve.

SIMPLE THAI NOODLE BOWL

August 25, 2019
Here’s what we have got – a noodle bowl galvanized by Thai ingredients and spices; contemporary, flavorful, full of nice textures, then easy to create.

Soak and boil the rice noodles, drizzle that yum city soy-based savory-sweet sauce, toss with voluminous contemporary veggies and peanuts, and viola, sit back and embrace the fantastic noodle magic.

SIMPLE THAI NOODLE BOWL

This is one in all those dishes that's even higher as leftovers than it's the day you create it. The sauce has soaked its method into the noodles to grant it a fuller, additional sturdy flavor.

I add further cilantro, peanuts and inexperienced onions as garnish, and don’t even trouble to microwave as a result of i really like to eat it that method successive day.

SIMPLE THAI NOODLE BOWL

INGREDIENTS :

  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 5 oz rice stick noodles (dry)
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • 1/3 cup chopped unsalted peanuts
  • 1 cup shredded rotisserie chicken optional

Sauce:

  • 1/8 cup honey
  • 1/4 cup soy sauce
  • 1/8 cup sesame oil
  • 5-7 cloves minced garlic
  • 1/2 - 1 tsp red pepper flakes

INSTRUCTIONS :

  1. Soak rice noodles by completely submerging noodles in warm water for 30 minutes, or according to package instructions. Drain noodles.
  2. Bring water to boil in a pot. Once water is boil, add drained noodles and cook for 2 minutes. Remove from heat and drain promptly to prevent noodles from getting mushy. 
  3. In a small bowl, mix together all "sauce" ingredients.
  4. Pour sauce onto drained noodles and mix well.
  5. Add shredded cabbage, shredded carrots and shredded cilantro to noodle mixture. Also add half of the chopped cilantro, chopped green onions and chopped peanuts. Reserve the other half for garnish. Optional: add shredded rotisserie chicken to noodles (see Note 1). Mix well the noodle mixture.
  6. Garnish with the rest of the chopped cilantro chopped green onions and chopped peanuts when ready to serve. Enjoy!

EASY LOBSTER BISQUE RECIPE

August 18, 2019
Rich and decadent, this simple Lobster soup instruction is that the good thanks to celebrate any occasion simple to form and cheap, your special somebody can assume you spent hours within the room once it solely extremely took you but Associate in Nursing hour.

EASY LOBSTER BISQUE RECIPE

This Lobster soup soup was on the table in precisely beneath Associate in Nursing hour and that I didn’t even break the bank to shop for all the ingredients. To avoid wasting a couple of usd, I bought frozen lobster tails that appear to be a touch cheaper than contemporary however still style even as velvety and sweet.

Lobster soup may be a sleek, creamy, velvety soup that’s sometimes created with the shells of lobster to make a stock then thickened up with cream. Historically, Lobster soup is totally sleek except for this instruction I add chunks of lobster meat to administer the instruction a bit additional wholeheartedness.

EASY LOBSTER BISQUE RECIPE

INGREDIENTS :
  • 2 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 4-4 ounce Maine lobster tails split in half
  • 2 cups Chardonnay or other dry white wine
  • 1 vidalia onion diced
  • 1 fennel bulb sliced thin
  • 1 garlic clove crushed
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 3 cups reduced sodium chicken broth
  • 1-14 ounce can fire roasted diced tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 teaspoon fresh lemon juice
INSTRUCTIONS :
  1. In a large pot, steam the lobster tails, shell-side down, in salted water for approximately 5 minutes or until they are cooked through. Using tongs, transfer the tails to a plate and allow to cool. Reserve the steaming water for the stock.
  2. When the lobster is cool enough to handle, remove the meat from the shells and set aside.
  3. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the fennel and cook until softened. Stir in the garlic and continue cooking for 1 minute. Add the tomato paste and cook until it the mixture becomes a deep burgundy color.
  4. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved steaming liquid and tomatoes. Return the shells to the pot and allow the mixture to simmer for 45 minutes.
  5. Remove the shells from the broth and blend the mixture with an immersion blender until smooth. Stir in the cream, half and half and lemon juice. Chop the lobster meat into bite size pieces and divide among your soup bowls. (I like a lot of lobster meat in mine.) Ladle the soup over the lobster meat and serve immediately. Garnish with fennel fronds if desired.

EASY SHRIMP FRIED RICE RECIPE

August 16, 2019
This Shrimp dish formula is that the quickest and best takeout dinner you'll be able to build at home! you simply would like shrimp, leftover rice, frozen veggies, condiment and quarter-hour to show it into delicious dinner.

EASY SHRIMP FRIED RICE RECIPE

I want I knew however straightforward it's to create takeout dinner reception once I was in school. My diet would are such a lot better! This Shrimp dish is one amongst the quickest and best dishes you'll be able to build, that tastes like it’s straight from the restaurant! This dish could be a good use for leftover rice. I invariably cook additional rice than I would like and freeze any leftovers. Dish is that the best created with cold rice!

EASY SHRIMP FRIED RICE RECIPE

INGREDIENTS :

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons cornstarch
  • 2 large eggs
  • 1 lb small shrimp deveined and cleaned
  • 2 teaspoons canola oil
  • 1 teaspoon sesame oil
  • 3 green onions chopped
  • 2 teaspoons minced garlic
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 4 cups cooked rice see note
  • 3 tablespoons low-sodium soy sauce
  • 1 cup peas and carrots frozen is fine
  • 1/2 cup whole kernel corn frozen is fine
  • US Customary - Metric

INSTRUCTIONS :

  1. Clean and devein shrimp. Sprinkle salt and pepper. Toss with cornstarch.
  2. Beat eggs in small bowl, set aside.
  3. Start by heating up both oils in a large skillet. Cook shrimp until pink, then remove onto a plate and set aside.
  4. Add more oil to skillet, if needed. Add green onions and Saute for 2 minutes. Add rice, soy sauce, garlic, ginger and if using, turmeric. Stir until heated through.
  5. Make space in the middle of the skillet, by pushing the rice to the sides. Pour beaten eggs into pan and cook, stirring, until set. Stir everything together.
  6. Add peas and carrots and corn (frozen is just fine). Stir to heat through.
  7. Add shrimp and stir, cook 2 to 3 minutes until everything is heated through. Serve.

SAUSAGE, PEPPER AND RICE SKILLET

August 12, 2019
Today I’m sharing another fast and simple meal with you guys. This can be one we’ve created double currently and that I simply love however easy, however saporous it's. 

First, you’ll wish cook your rice. I grabbed alittle cooking pan and had it cookery away whereas I created everything else. Temporal order is vital, however if you are doing everything it the proper order, it’ll be done after you want it.

SAUSAGE, PEPPER AND RICE SKILLET

Next, brown the sausage. I used kielbasa, however, andouille would work well too. Catch on nice and tender, then spoon it off to a plate for later.

Season and saute the peppers, onion, and garlic, get them nice and tender (I notice half a red bell pepper and half a yellow bell pepper is perfect- we have a tendency to tossed the leftovers within these noodles later in the week). Again, once the veggies ar braised, spoon them off and save them for later.

Smoky kielbasa sizzled with sweet bell pepper, onions and garlic in spirited spaghetti sauce. This fast and simple sausage, pepper and rice frypan is downright delicious!

SAUSAGE, PEPPER AND RICE SKILLET

INGREDIENTS :

  • 1 1/4 c. white rice
  • 2 tsp. olive oil
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 small white onion, quartered and sliced
  • 1 (12 ounce) package smoked sausage
  • 4 cloves garlic, minced
  • 1/2 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 5 tbsp. tomato paste
  • 1 1/4 c. low-sodium chicken broth, divided
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 1 1/2 tbsp. chopped parsley

INSTRUCTIONS :

  1. In a small saucepan, cook rice according to the package’s directions.
  2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.

CHICKEN POTATO BAKE RECIPE

July 23, 2019
Fowl potato bake – potatoes tossed in garlic and olive oil and baked to a golden brown with soft, juicy fowl thighs. this actually easy hen thighs recipe with potatoes is a circle of relatives preferred! its my cross-to recipe for when I want no-fuss, brief dinner ideas.

This bird potato bake is one of my cross-to dishes. i have served it extra instances than i'm able to remember, and every time it's far a big hit in the own family.

CHICKEN POTATO BAKE RECIPE

On this recipe, i baked boneless fowl thighs within the oven at the side of the potatoes. they each cook in the same quantity of time, so, it makes them an excellent match. in case you don’t have chicken thighs, you could additionally strive the usage of chicken breasts on this recipe.

For the potatoes, you could pick out between russet potatoes, pink potatoes or white potatoes. i maintain the skin on because it provides texture and its additionally consists of a variety of the nutrients.

CHICKEN POTATO BAKE RECIPE

INGREDIENTS

  • 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
  • 1 tablespoon minced garlic
  • 1.5 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped)

INSTRUCTIONS

  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  3. Spray a large (9x13) baking dish with non stick spray.
  4. Spread potato mixture in dish and bake about 15 minutes.
  5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
  6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  9. When serving, sprinkle chopped parsley on top (if desired).

INSTANT POT PHILLY CHEESESTEAK

July 19, 2019
Immediately Pot Philly Cheesesteak is a simple and fun dinner recipe the entire circle of relatives will love!  Sandwiches full of gentle pork, with an smooth home made cheese sauce!

INSTANT POT PHILLY CHEESESTEAK

I like a great Philly Cheesesteak sandwich, it’s easily one of the final comfort foods for me and my circle of relatives.  What’s not to like about soften to your mouth pork smothered in a creamy cheese sauce? 

When executed effectively, you can have great soft and juicy meat in a snap, just like these instantaneous Pot hen thighs and my instant Pot Pulled red meat.

INSTANT POT PHILLY CHEESESTEAK

Ingredients
FOR THE MEAT:

  • 2 Pounds Top Sirloin Steak
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Large Onion, Sliced
  • 2 Cups Beef Broth

FOR THE CHEESE SAUCE:

  • 4 Tablespoons Butter, Divided
  • 2 Tablespoons Flour
  • 1/2 Cup Milk
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Dijon Mustard, Optional
  • 1/4 Teaspoon Hot Sauce, Optional
  • 3/4 Cup Shredded Cheddar Cheese
  • 4 Hoagie Rolls, For Serving


Instructions
FOR THE MEAT:

  1. OPTIONAL: For best results, place the steak into the freezer for 30 minutes. This makes thinly slicing the steak easier.
  2. Preheat the Instant Pot to Saute.
  3. Slice the steak into thin strips and season with garlic, salt, and pepper.
  4. Add two tablespoons of the butter to the hot Instant Pot. Add the steak, onion, and peppers and saute, stirring occasionally for 5 minutes.
  5. Turn the Instant Pot off. Pour the beef broth into the bottom of the pot and use a wooden spoon to deglaze the bottom of the pot.
  6. Place the lid on the pot and set to sealing. Cook on manual/high for 6 minutes.
  7. Allow the pot to come to pressure naturally for 10 minutes before removing the lid.

FOR THE CHEESE SAUCE:

  1. While the meat is cooking under pressure, heat a medium saucepan on the stove over medium heat.
  2. Add the butter and stir until melted. Sprinkle the flour over the butter, cook and stir for 1 minute.
  3. Slowly whisk the milk into the flour mixture, turn the heat to low and simmer for about 3 minutes until thick. Whisk in the salt, pepper, dijon mustard, and hot sauce.
  4. Remove the pan from the heat and stir in the cheese until melted.
  5. Remove the meat from the Instant Pot with a slotted spoon, discarding the broth.
  6. Serve the meat mixture in hoagies topped with cheese sauce as desired.

GARLIC BUTTER ROASTED CARROTS

July 18, 2019
Those Garlic Butter Roasted Carrots make the precise excursion aspect dish on your Christmas or Thanksgiving dinner! They’re at the table in half-hour or much less with only 4 components!

However come what may I still always locate myself scrambling for easy facet dishes to round out our vacation meals! these Garlic Butter Roasted Carrots are one in every of my preferred side dishes to make for the vacations due to the fact they’re short, easy to throw collectively in a pinch, and might even be crafted from frozen carrots. I know… so smooth, right!?

GARLIC BUTTER ROASTED CARROTS

And for the relaxation of the side dishes, simple salads or easy recipes like those Garlic Butter Roasted Carrots are flawlessly delicious and maintain all that hostess pressure in test – website hosting a holiday meal is lots of obligation! provide yourself a wreck!

My preferred component approximately this recipe is that it may be thrown together in much less than five minutes. using frozen carrots (thaw them for approximately an hour earlier than the use of for first-rate effects!) is a massive time saver, and apart from that it’s simply melting a few butter, adding the garlic and parsley, and tossing the whole lot together and into the oven. What will be less complicated than that!!?? And who doesn’t love their veggies smothered in butter?!

GARLIC BUTTER ROASTED CARROTS

Ingredients

  • 1 kilogram frozen baby carrots, defrosted for one hour (you can also use fresh - just blanch them in boiling water for about 3 minutes before using)
  • 1/3 cup salted butter, melted (if using unsalted butter, add 1/2 teaspoon of salt after it's melted)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • fresh parsley, chopped, for garnish (if desired)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Add the baby carrots to your favourite 9-inch by 13-inch (or equivalent size) baking dish.
  3. Combine the melted butter with the garlic powder and dried parsley and drizzle it over the carrots, tossing well to coat.
  4. Roast at 375 degrees Fahrenheit for about 25 minutes or until the carrots are just barely fork tender.
  5. Serve immediately.

HOMEMADE MEXICAN CHALUPAS RECIPE

July 15, 2019
Chalupas are one of the nice matters on Taco Bell’s menu! Now you could have them in your dinner menu.

What I loved the maximum approximately Chalupas is the bread itself. I suggest, it’s almost like donuts just with out the glaze if you reflect onconsideration on it. It’s fried dough much like a donut, right? that would make so much experience as to why i really like them so much. you know what? Making the chalupa dough is extraordinary easy and most effective take some basic components.

HOMEMADE MEXICAN CHALUPAS RECIPE

Mix all of those substances into a ball of dough and you have the basis for the chalupa bread. Of direction, you divide the dough and fry it as you commonly might. you will then fill the chalupa bread with your favorite taco fillings together with ground red meat, bird, or steak and lettuce, cheese, tomatoes, and bitter cream! 

You may fill the chalupas with anything you want. This selfmade Mexican Chalupas recipe lets in you to be as flexible as you need. you can fry the chalupa bread and set out special toppings and permit every body serve themselves.

HOMEMADE MEXICAN CHALUPAS RECIPE

INGREDIENTS

  • 2 ¼ c. flour
  • 1 tbsp. Baking powder
  • ½ tsp. Salt
  • 1 oz. shortening
  • 1 c. milk
  • Canola oil, for frying
  • 1 lb. ground beef, cooked
  • Sharp cheddar cheese
  • Lettuce
  • Diced tomatoes
  • Sour cream
  • Taco sauce

INSTRUCTIONS

  1. Heat the oil in a heavy duty shallow skillet such as a cast iron skillet.
  2. In a large mixing bowl, add the flour, baking powder, salt, and shortening. Use a fork to mix the ingredients together. Pour the milk into the dry ingredients. Use a wooden spoon to mix ingredients in with the milk to form a ball of dough.
  3. Turn dough onto a floured surface and roll until smooth. Mold the dough into a loaf about 8 inches. Divide the dough in half, then into fourths. See the picture above. Roll each individual section into a ball and roll out the small ball of dough into a round circle about 4-5 inches wide.
  4. Use tong and carefully dip half of the chalupa dough into the hot oil. Once that half of the dough has begun to fry up but not quite brown, flip the chalupa bread with the other half of the dough frying in the oil. This is if you want to try to have the chalupas have the dip on the bottom for your fillings. If it doesn’t matter to you, just fry on both sides for 2 minutes until golden brown and remove from oil onto cooling rack lined with paper towels.
  5. Fill your chalupas with beef, lettuce, cheese, tomatoes, and a dollop of sour cream. Top with taco sauce if desired.

LEMON BUTTER SAUCE FOR FISH

July 08, 2019
This Lemon Butter Sauce for fish is outrageous – 3 minutes, 2 components, completely restaurant worthy.

The Lemon Butter Sauce is just made with butter and lemon. but it’s now not “simply” butter and lemon. It’s brown butter and lemon.

LEMON BUTTER SAUCE FOR FISH

If you’re new to brown butter, this is going to exchange your international – it’s addictive. Brown butter is the entirety you love about melted butter, boosted with an super nutty, toasty aroma.

And you don’t want a good deal – this stuff is wealthy! The recipe makes barely more than you want due to the fact jogging out of sauce within the middle of dinner is dismal, but in all honesty, my preferred serving is 1 tablespoon of Sauce per fillet of fish.

LEMON BUTTER SAUCE FOR FISH

INGREDIENTS
LEMON BUTTER SAUCE:

  • 60 g / 4 tbsp unsalted butter , cut into pieces
  • 1 tbsp fresh lemon juice
  • Salt and finely ground pepper

CRISPY PAN FRIED FISH:

  • 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
  • Salt and pepper
  • 2 tbsp white flour
  • 2 tbsp oil (I use canola)

SERVING:

  • Lemon wedges
  • Finely chopped parsley, optional

INSTRUCTIONS
LEMON BUTTER SAUCE:

  1. Place the butter in a light coloured saucepan or small skillet over medium heat.
  2. Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl.
  3. Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
  4. Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.

CRISPY PAN FRIED FISH:

  1. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
  2. Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
  3. Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

KETO CHEESEBURGER CASSEROLE

July 04, 2019
This smooth keto cheeseburger casserole is hearty and filling and makes a amazing low carb opportunity to a cheeseburger. You received’t leave out the bun!

This casserole is a amazing option if you follow a keto or a low carb weight loss plan. You get all of the awesome flavors of a cheeseburger, with out the soggy, spongy bun.

KETO CHEESEBURGER CASSEROLE

I absolutely like casseroles. They’re simply so easy. You vicinity some components inside the casserole dish, vicinity it within the oven, and 30-60 mins later, dinner is prepared!

In case you’d like to show this keto cheeseburger casserole right into a whole meal, you can add 1-2 cups of raw riced cauliflower to the meat and onion and prepare dinner the entirety collectively. you may need to growth the olive oil a little in case you do.

KETO CHEESEBURGER CASSEROLE

INGREDIENTS

  • Olive oil spray for the baking dish
  • 2 tablespoons olive oil
  • 2 lb. extra lean ground beef
  • 1 medium onion, finely chopped (6 oz)
  • 2 teaspoons coarse kosher salt (not fine salt)
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 1/4 cup avocado oil mayonnaise
  • 1/4 cup unsweetened ketchup
  • 1 tablepsoon mustard
  • 1 1/2 cup shredded sharp cheddar, divided (6 oz)

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Spray a 2-quart baking dish with olive oil. 
  2. Heat the olive oil in a large skillet over medium-high heat, about 2 minutes. Add the beef and the onions. Cook, stirring to break up the beef, until the meat is browned and the onion is soft, about 5 minutes. 
  3. If there are liquids at the bottom of the skillet, drain the mixture and return it to the skillet. 
  4. Stir in the kosher salt, black pepper, and garlic. Cook, stirring, 1 more minute.
  5. Turn the heat off. Stir in the mayonnaise, unsweetened ketchup, mustard, and 1 cup cheddar. 
  6. Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese. 
  7. Bake until the cheese is melted and the casserole is heated through, about 15 minutes. Or, if your baking dish is broiler-safe, broil the casserole 6 inches below the heating element (not directly below) until cheese is melted, 1-2 minutes.

OVEN BAKED CHICKEN TACOS RECIPE

July 01, 2019
Bird Tacos are the precise brief weeknight dinner! oven baked bird tacos have plenty of flavor and not one of the strain. This Baked spicy fowl Tacos Recipe is the most popular recipe. that is the first-rate hen tacos recipe ever.

Those fowl Tacos are the closing smooth recipe for serving a crowd, taking to a potluck, chowing down on for a tailgating birthday celebration, and of route, Cinco de Mayo!

OVEN BAKED CHICKEN TACOS RECIPE

Hen Tacos are one of the simplest, one of the tastiest, and one that is made most often at our house. Do you spot all that melty cheese? What’s not to like?? in case you’re looking for a Baked bird Tacos Recipe…you’re inside the proper vicinity.

Fowl Tacos just so appear to be our very favorite smooth weeknight dinner recipe. The familynever receives tired of those smooth Baked Tacos!

OVEN BAKED CHICKEN TACOS RECIPE

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
  • 1 ounce Taco Seasoning click for homemade recipe!
  • 1/2 cup onion diced
  • 1 can diced tomato 14.5 ounce, fully drained
  • 1 can Chopped Green Chiles 4.5 ounce, fully drained
  • 10 Stand and Stuff Taco Shells I used Old El Paso
  • 8 ounces Refried Beans 1/2 can
  • 2 cups Mexican Blend Cheese shredded

INSTRUCTIONS

  1. Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
  2. Heat olive oil over medium heat in a medium skillet.
  3. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
  4. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  5. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  6. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
  7. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  8. Sprinkle each shell generously with shredded cheese, the more the better!
  9. Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
  10. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
  11. Enjoy!

PULLED PORK PASTRY PUFFS

June 27, 2019
Pulled pork Pastry Puffs - most effective 4 substances! fantastic recipe for a quick lunch, dinner or celebration. Smoky pulled red meat tossed with BBQ sauce and cheese then baked in puff pastry. 

SO good! could make ahead and freeze for later. we adore to serve those with a few coleslaw and additional BBQ sauce or Ranch for dipping. YUM!

PULLED PORK PASTRY PUFFS

These Pulled red meat Pastry Puffs are a favorite in our house. they're first-rate for lunch, dinner or events. you could cause them to in advance of time and freeze unbaked until ready to serve. i'm making a batch this weekend to place up for the terrific Bowl next weekend. Love easy make beforehand recipes like this one.

With most effective four simple substances, you can't cross incorrect with those Pulled pork Pastry Puffs. they are always a success! Serve some greater BBQ sauce at the aspect or even some Ranch dressing would be correct. I suggest, what isn't always top with Ranch?

PULLED PORK PASTRY PUFFS

Ingredients:

  • 1 (17.3-oz) package puff pastry, defrosted
  • 3/4 pound pulled pork
  • 3/4 cup BBQ sauce
  • 1-1/4 cups shredded cheddar cheese
  • 1 egg, beaten
  • 1 Tbsp water

Instructions:

  1. Preheat oven to 400ºF. Line baking sheets with parchment paper. Set apart.
  2. Unfold pastry sheets. cut each sheet into 9 squares.
  3. Toss pulled red meat with BBQ sauce. set up pulled red meat and cheese down center of the pastry squares. 
  4. Fold  opposite corners of every square over the filling and press edges to seal. region on prepared baking sheet.
  5. Combine egg and water. Brush each pastry with egg wash. 
  6. Bake 15-18 minutes, until golden brown.  Serve warm or at room temperature.

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