List of Top 100 keto friendly recipes
From WikiMD's Food, Medicine & Wellness Encyclopedia
List of top 100 keto friendly recipes on Allrecipes.com[edit | edit source]
| name | url | category | ingredients | cook | yield | calories | Net carbs | directions |
|---|---|---|---|---|---|---|---|---|
| Smoked Fish Pate | Link | appetizers-and-snacks | 8 ounces smoked whitefish, skinned and boned ; ¼ cup mayonnaise ; ¼ cup unsalted butter, at room temperature ; ½ teaspoon Worcestershire sauce | 1 3/4 cups | 37.5 | 0.1 | Place the whitefish, mayonnaise, butter, and Worcestershire sauce into a food processor. Pulse until the mixture is smooth. | |
| Smoked Bluefish Pate II | Link | appetizers-and-snacks | 1 pound skinless, boneless smoked bluefish ; ½ (8 ounce) package cream cheese, softened ; 3 tablespoons butter, room temperature ; 2 tablespoons cognac ; 1 tablespoon finely chopped onion ; ¼ teaspoon Worcestershire sauce ; 1 tablespoon lemon juice ; salt and ground black pepper to taste | 3 cups | 54.4 | 0.2 | Puree the bluefish, cream cheese, butter and cognac in a food processor. Mix in the onion, Worcestershire sauce, lemon juice, salt and pepper. Blend well using the pulse setting. Transfer the mixture to a medium serving bowl, and chill until serving. | |
| Smoked Eggs | Link | appetizers-and-snacks | 6 fresh raw eggs in the shell ; salt and ground black pepper to taste | 2 hrs | 6 eggs | 62.9 | 0.3 | Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions. Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature. Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper. |
| Easy Grilled Chicken Wings | Link | appetizers-and-snacks | 20 chicken wings ; 2 tablespoons olive oil, or more as needed ; 3 teaspoons garlic salt ; 3 teaspoons ground black pepper | 30 mins | 20 chicken wings | 79.8 | 0.2 | Preheat an outdoor grill for high heat and lightly oil the grate. Tuck in the chicken wing flaps so the wing forms a triangle. Combine olive oil with some of the garlic salt and pepper in a large bowl. Add a few chicken wings and turn to coat with seasonings. Add more wings, remaining garlic salt, and remaining pepper and turn to coat. Repeat until all wings are coated. Place on the preheated grill. Grill until wings are well browned, tender, and no longer pink at the bone and juices run clear, turning several times and rearranging them so they cook evenly, 30 to 40 minutes. |
| Pocasset Smoked Bluefish Pate | Link | appetizers-and-snacks | 4 ounces cream cheese, softened ; 2 tablespoons butter, softened ; 1 tablespoon cognac ; 1 tablespoon lemon juice ; 1 tablespoon minced onion ; ½ teaspoon Worcestershire sauce ; 4 dashes hot sauce ; salt and ground black pepper to taste ; ½ pound skinless, boneless smoked bluefish, flaked | 1 cup | 56.9 | 0.4 | Blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. Scrape down sides of bowl. Add cognac, lemon juice, onion, Worcestershire sauce, hot sauce, salt, and pepper to cream cheese mixture; pulse until blended, scraping down sides 2 to 3 times. Sprinkle fish into cream cheese mixture and pulse just until blended. Transfer pate to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 hours to overnight. | |
| Everything Deviled Eggs | Link | appetizers-and-snacks | 6 large eggs ; 2 tablespoons full-fat plain Greek yogurt ; 1 teaspoon prepared yellow mustard ; 1 teaspoon white vinegar ; ½ teaspoon Worcestershire sauce ; ¼ teaspoon white sugar ; ¼ teaspoon everything bagel seasoning, or to taste ; 1 teaspoon sliced scallion greens | 20 mins | 12 deviled eggs | 39.7 | 0.4 | Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth. Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve. |
| Salmon Tartare | Link | appetizers-and-snacks | 1 (5 ounce) very fresh salmon fillet ; 1 teaspoon minced shallot ; 1 teaspoon minced fresh flat-leaf parsley ; 1 teaspoon minced fresh chives ; 1 teaspoon minced cornichon (small pickled cucumber) ; 1 teaspoon fresh lemon juice, or more to taste ; sea salt and freshly ground black pepper to taste | 2 servings | 132.5 | 0.5 | Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving. | |
| Pimento Cheese without Cream Cheese | Link | appetizers-and-snacks | 2 cups shredded aged sharp Cheddar cheese, at room temperature ; ½ cup jarred pimento peppers, drained and finely chopped ; ¼ cup chopped green onions ; ½ cup mayonnaise (such as Duke's®) ; 1 teaspoon freshly ground black pepper ; ½ teaspoon kosher salt ; ¼ teaspoon cayenne pepper ; 1 dash hot pepper sauce | 3 cups | 72.4 | 0.5 | Combine Cheddar cheese, pimento peppers, and green onions in a medium bowl. Combine mayonnaise, black pepper, salt, cayenne pepper, and hot sauce in another bowl. Stir mayonnaise mixture gently into the cheese mixture using a rubber spatula until thoroughly combined. | |
| Spider Deviled Eggs for Halloween | Link | appetizers-and-snacks | 6 eggs ; 1 tablespoon mayonnaise ; ¼ teaspoon Dijon mustard ; salt and freshly ground pepper to taste ; 12 black olives ; 1 pinch paprika (Optional) | 5 mins | 12 servings | 50.1 | 0.4 | Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mayonnaise, mustard, salt, and pepper. Mash the yolks and stir the mixture until smooth and thoroughly combined. Fill each egg half with the deviled yolk mixture using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Cut olives in half and place 1 half on each filled egg as the spider body. Cut the other olive half into 4 strips. Cut each strip in half, so you end up with 8 thin olive pieces for the legs. Arrange 4 olive legs on each side of the spider body. Dust with paprika. |
| Cucumber Crocodile | Link | appetizers-and-snacks | 1 large cucumber ; 1 ½ cups Cheddar cheese cubes ; 2 black whole peppercorns ; 1 slice carrot ; 1 ½ cups red grapes ; toothpicks | 24 servings | 36.8 | 0.5 | Cut a small slice of cucumber off the bottom so the cucumber is leveled and lays flat. Make a horizontal cut in the front, about 3 inches deep, and cut out a thin slice of cucumber for the mouth. Cut a zigzag pattern into the top and bottom of the mouth using a small, sharp knife to create teeth. Bend a toothpick in half and stick inside the mouth, so it stays open a little bit. Cut out 2 half-circles of Cheddar cheese to make the eyes and push in a peppercorn as the pupil. Let carrot slice peek out of the mouth for the tongue. Skewer 1 Cheddar cube and 1 grape on toothpicks and stick them into the cucumber crocodile. | |
| Soccer Cheese Ball Bites | Link | appetizers-and-snacks | 1 (8 ounce) package cream cheese, softened ; ½ cup medium-aged Gouda cheese, such as Prima Donna, finely shredded ; ½ teaspoon balsamic vinegar, or to taste ; 15 black olives, or as needed | 20 cheese balls | 46 | 0.5 | Combine cream cheese and Gouda cheese in a bowl and season with balsamic vinegar. Cut off small portions of the cheese mixture with a teaspoon and roll into balls. Cut olives in half and then into small squares. Push olive squares onto the outside of the cheese balls so they look like soccer balls. | |
| Tonnato Sauce | Link | appetizers-and-snacks | 1 (7 ounce) jar olive oil-packed tuna, oil reserved ; ⅔ cup mayonnaise ; 6 oil-packed anchovy fillets ; ¼ cup extra-virgin olive oil, or more to taste ; 3 tablespoons lemon juice, or more to taste ; 2 tablespoons drained capers ; 1 clove garlic, minced, or more to taste ; 1 pinch cayenne pepper ; salt and freshly ground black pepper to taste | 2 cups tonnato sauce | 126.3 | 0.6 | Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper. | |
| Carrot-Cucumber Flowers for Kids | Link | appetizers-and-snacks | 1 large cucumber ; 1 large carrot ; toothpicks | 25 servings | 2.9 | 0.6 | Cut cucumber in half lenghwise and slice into 1/4-inch thick slices. Cut out seeds so you end up with little crescent shapes. Slice carrot and cut out 2 small triangles on one side using a sharp knife, so the carrot slice looks like a tulip. Skewer the cucumber crescent onto a toothpick, followed by a carrot "tulip". | |
| Boursin®-Style Cheese Spread | Link | appetizers-and-snacks | 1 (8 ounce) package cream cheese, softened ; ¾ teaspoon garlic salt ; ¾ teaspoon dried chervil | 1 cup | 98.1 | 0.8 | Mix cream cheese, garlic salt, and chervil together in a bowl until smooth. | |
| Sweet Heat Chicken Wings | Link | appetizers-and-snacks | cooking spray ; ⅓ cup sriracha sauce ; ¼ cup butter ; ¼ cup granular sucralose sweetener (such as Splenda®) ; 2 tablespoons Dijon mustard ; 1 tablespoon soy sauce ; ¼ teaspoon ground ginger ; ¼ teaspoon onion powder ; ¼ teaspoon salt ; 5 pounds cooked chicken wings | 10 mins | 5 pounds chicken wings | 353.9 | 0.8 | Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes. Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet. Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes. |
| Meat Pillows | Link | appetizers-and-snacks | 2 (8 ounce) packages cream cheese, softened ; 1 (4.25 ounce) can chopped black olives, drained ; 1 teaspoon garlic powder, or to taste ; 4 (2 ounce) packages thinly sliced deli beef (such as Carl Buddig®) | 24 servings | 84.4 | 0.7 | Mix cream cheese, olives, and garlic powder in a bowl. Spoon 1 tablespoon cream cheese mixture into the middle of each beef slice; fold beef slice over filling to create a pillow. Secure the edges with a dot of cream cheese mixture. | |
| Air Fryer Herb-Seasoned Chicken Wings | Link | appetizers-and-snacks | 1 cooking spray (such as Pam®) ; 8 chicken wings ; 1 teaspoon ground black pepper ; 1 teaspoon Hungarian paprika ; 1 teaspoon ground cumin ; 1 teaspoon garlic powder ; 1 teaspoon onion powder ; 1 teaspoon herbes de Provence ; ½ teaspoon kosher salt | 20 mins | 8 chicken wings | 71.5 | 0.6 | Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions. Spray the basket with cooking spray. Rinse chicken wings and pat dry. Mix black pepper, paprika, cumin, garlic powder, onion powder, herbes de Provence, and kosher salt together in a bowl. Sprinkle on both sides of the wings. Place wings in the fryer basket, making sure they do not touch. Fry until browned and no longer pink in the centers, about 9 minutes per side. |
| Caprese Skewers | Link | appetizers-and-snacks | 1 (8 ounce) container small fresh mozzarella balls ; 1 (4 ounce) package fresh basil leaves ; 1 (10.5 ounce) container cherry tomatoes, halved ; 24 small skewers, or as needed ; salt and ground black pepper to taste | 24 skewers | 30.5 | 0.8 | Wrap each mozzarella ball with a basil leaf. Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper. | |
| Curry Dip | Link | appetizers-and-snacks | 2 cups mayonnaise ; 2 teaspoons tarragon vinegar ; 2 teaspoons prepared horseradish ; 2 teaspoons finely grated onion ; ½ teaspoon curry powder | 2 cups | 198.1 | 1 | Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours. | |
| Lavender Ginger Spread | Link | appetizers-and-snacks | 1 (8 ounce) package cream cheese, softened ; 1 (8 ounce) package goat cheese, softened ; 2 tablespoons honey-flavored Greek-style yogurt ; 2 tablespoons finely chopped candied ginger ; 1 tablespoon water ; ½ teaspoon dried lavender flowers | 20 servings | 83.9 | 1.1 | Beat cream cheese, goat cheese, yogurt, ginger, water, and lavender together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight. | |
| Fresh Salmon Medallions | Link | appetizers-and-snacks | 2 teaspoons olive oil, divided ; 1 pound boneless salmon tail fillet ; aluminum foil ; 2 tablespoons mayonnaise ; 1 pinch cayenne pepper, or to taste ; 1 tablespoon fresh lemon juice ; salt to taste ; 1 tablespoon chopped fresh dill (Optional) | 10 mins | 2 servings | 508.7 | 1.1 | Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and lightly grease with 1 teaspoon olive oil. Place salmon tail skin-side down onto a paper towel. Place a knife at the point of the tail; use a sawing motion to carefully cut the salmon away from the skin. Trim off any connective tissue. Cut salmon in half lengthwise into 2 equal pieces. Cut each piece lengthwise into 3 long strips. Place 1 strip of salmon on the prepared baking sheet. Wind the strip into a spiral, with the thickest part in the center. Overlap the thin end of a second strip over the first; wrap around the spiral. Position the third strip in a way that maintains the circular shape. Repeat with the other 3 strips to form the second medallion. Fold a 15x4-inch piece of aluminum foil a few times to make a long strip about 1 1/2-inches wide. Rub the foil with the remaining oil and wrap it around the outside edges of a salmon medallion, creating a collar. Pinch foil together and make sure salmon is as round and uniformly thick as possible. Repeat with the second medallion. Mix mayonnaise, cayenne pepper, and lemon juice together in a small bowl. Season the tops of the medallions with salt; spread the mayonnaise mixture evenly over each one. Bake in the center of the preheated oven until just cooked through, about 10 minutes. Carefully remove foil. |
| Mini Stuffed Peppers | Link | appetizers-and-snacks | 10 mini sweet peppers, sliced in half lengthwise ; 2 teaspoons extra virgin olive oil ; salt to taste ; 1 (5.5 ounce) package goat cheese, softened ; ⅓ cup grated Parmesan cheese ; 1 jalapeno pepper, seeded and minced ; ½ teaspoon minced garlic ; ½ teaspoon dried chopped chives ; 1 pinch freshly ground black pepper | 15 mins | 20 mini stuffed peppers | 43 | 1 | Preheat the oven to 400 degrees F (200 degrees C). Place halved peppers in a bowl. Add olive oil and salt; toss to combine. Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet. Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes. |
| White Cheddar and Horseradish Spread | Link | appetizers-and-snacks | 1 (8 ounce) package cream cheese, softened ; 1 (8 ounce) package shredded extra-sharp white Cheddar cheese ; 1 teaspoon grated horseradish, or more to taste ; ½ teaspoon ground mustard (Optional) | 8 servings | 211.7 | 1.2 | Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes. | |
| Creamy Jalapeno Deviled Eggs | Link | appetizers-and-snacks | 10 large hard-boiled eggs, peeled and halved lengthwise ; ½ (8 ounce) package cream cheese, softened ; 2 tablespoons mayonnaise ; ½ teaspoon garlic powder ; 4 slices cooked bacon, crumbled, divided ; 1 small jalapeno pepper, seeded and diced ; 1 pinch salt and ground black pepper to taste ; 1 pinch paprika | 10 servings | 137.6 | 1.1 | Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper. Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving. | |
| Spanish Stuffed Olive Tapas with Feta | Link | appetizers-and-snacks | 30 blanched almonds ; 1 (4 ounce) package crumbled feta cheese ; ½ onion, minced ; 3 cloves garlic, minced ; 1 tablespoon extra-virgin olive oil ; 30 green olives, pitted | 3 mins | 30 servings | 26 | 0.8 | Toast almonds in a skillet over medium heat, stirring constantly, until lightly browned, about 3 minutes. Allow to cool, about 15 minutes. Combine feta cheese, onion, and garlic in a small bowl. Add olive oil and mix into a smooth paste. Spoon a little bit of feta paste into each olive and stick an almond inside. Cut very large almonds in half. Refrigerate before serving, 8 hours to overnight. Serve with toothpicks stuck into the olives. |
| Trout Caviar 'Fish and Chips' | Link | appetizers-and-snacks | 2 ounces golden trout roe ; 120 potato chips (such as PopChips®) ; ½ cup sour cream, or as needed ; 2 tablespoons chopped fresh chives | 60 servings | 19.1 | 1.2 | Spread potato chips on a flat surface. Spoon sour cream into a small resealable plastic bag. Press the sour cream into a corner and cut the corner of the bag off with scissors. Pipe about 1/4 to 1/2 teaspoon sour cream into the center of each chip. Top sour cream with about 1/2 gram trout caviar; garnish caviar with a few pieces of chopped chive. | |
| Derek's Tuna Ball | Link | appetizers-and-snacks | 1 (8 ounce) can chunk light tuna, drained ; 1 (8 ounce) can albacore tuna, drained ; 1 (8 ounce) package cream cheese, softened ; 2 tablespoons lemon juice ; 2 teaspoons prepared horseradish ; 2 teaspoons chopped onion ; 1 dash liquid smoke flavoring | 8 servings | 169.9 | 1.2 | Combine light tuna, albacore tuna, cream cheese, lemon juice, horseradish, onion, and liquid smoke in a large bowl. Mix by hand until thoroughly incorporated. Shape into a round, flat ball on a serving platter. Refrigerate until firm, at least 6 hours. | |
| "Everything" Seasoning Phyllo Crackers | Link | appetizers-and-snacks | 10 sheets phyllo dough, thawed ; 3 tablespoons melted butter ; 1 egg white, lightly beaten ; 3 tablespoons everything bagel seasoning | 15 mins | 80 crackers | 13.4 | 1.3 | Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning. Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet. Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool. Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container. |
| Truffle-Parmesan Phyllo Crackers | Link | appetizers-and-snacks | 2 tablespoons melted butter ; 1 tablespoon black truffle-infused olive oil ; 10 sheets phyllo dough, thawed ; 1 egg white, lightly beaten ; ⅓ cup finely grated Parmesan cheese ; black truffle salt to taste ; freshly ground black pepper to taste | 15 mins | 80 crackers | 12.9 | 1.3 | Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Combine melted butter and truffle oil in a small bowl. Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with the butter mixture right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. Brush the 5th and last sheet with egg white instead of butter. Sprinkle with 1/2 of the Parmesan cheese, truffle salt, and pepper. Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet. Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool. Repeat process with remaining ingredients. Let crackers cool and serve immediately, or store at room temperature in a sealed container. |
| Vern's Obatzda-Style Cheese | Link | appetizers-and-snacks | 1 head garlic ; 1 teaspoon olive oil ; 16 ounces Camembert cheese, rind removed and cheese cut into pieces ; 2 (8 ounce) packages cream cheese ; 1 (5 ounce) package grated Parmesan cheese ; 3 ounces shredded extra-sharp Cheddar cheese ; 1 cup German-style beer ; ¼ cup butter ; ½ cup minced onion ; 2 teaspoons caraway seeds ; ½ teaspoon paprika | 35 mins | 6 cups | 94.7 | 1.2 | Preheat oven to 400 degrees F (200 degrees C). Bring all the refrigerated ingredients to room temperature. Slice the top off the garlic, exposing the cloves. Place in a square of aluminum foil and drizzle olive oil over garlic. Wrap foil around garlic. Roast in the preheated oven until garlic is tender, 35 to 40 minutes. Cool roasted garlic completely. Combine Camembert cheese, cream cheese, Parmesan cheese, Cheddar cheese, beer, and butter in a food processor; process until smooth. Add roasted garlic cloves, onion, caraway seeds, and paprika; process until smooth. The mixture may be a little on the "soupy" side but will firm up upon refrigeration; transfer to an air-tight container and refrigerate until flavors blend, at least 2 hours. |
| Family Ties Chipotle Deviled Eggs and Bacon | Link | appetizers-and-snacks | 3 cups water ; 7 dried chipotle chiles, stemmed and seeded ; ⅓ cup sliced onion ; 5 tablespoons cider vinegar ; ¼ cup ketchup ; 2 garlic cloves, crushed ; ¼ teaspoon salt ; ¼ cup heavy whipping cream (Optional); 12 eggs ; 4 thick slices maple-cured bacon, cut into 1-inch pieces ; ½ cup mayonnaise ; 2 tablespoons shredded Cheddar cheese | 1 hr 25 mins | 24 deviled eggs | 95.9 | 1.3 | Place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan; bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour. Pour chile mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce; refrigerate until ready to use. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble half the bacon; reserve remaining bacon for garnish. Cut each egg in half lengthwise; place egg yolks into a bowl. Mash egg yolks with a fork; stir in mayonnaise, crumbled bacon, and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste. Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling; drizzle with chipotle sauce. |
| Peruvian Green Chile Sauce (Aji Verde) | Link | appetizers-and-snacks | ¼ cup olive oil ; 1 bunch cilantro, stems discarded ; 3 jalapenos, seeds removed, or more to taste ; 4 tablespoons olive oil mayonnaise (such as Hellmann's®) ; 2 cloves garlic, or more to taste ; ¼ cup water, or as needed ; 1 teaspoon white wine vinegar, or more as needed ; salt to taste | 6 servings | 151.4 | 0.9 | Combine olive oil, cilantro, jalapenos, mayonnaise, and garlic in a blender and puree. Slowly add as little water as needed to create a smooth, creamy consistency. Season with white wine vinegar and salt. | |
| Russian Deviled Eggs | Link | appetizers-and-snacks | 1 small beet, peeled ; 2 tablespoons mayonnaise ; 2 teaspoons Dijon mustard ; 2 teaspoons sweet pickle relish (Optional); 6 eggs ; 1 pinch ground paprika, or to taste ; salt and ground black pepper to taste ; 12 sprigs fresh cilantro (Optional) | 30 mins | 12 deviled eggs | 57.4 | 1.1 | Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro. |
| Grilled Halloumi | Link | appetizers-and-snacks | 1 tablespoon olive oil ; 8 ounces halloumi cheese, sliced into 1/2-inch pieces | 10 mins | 4 servings | 207 | 1.4 | Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush olive oil over both sides of each cheese slice. Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately. |
| Deep-Fried Peanuts | Link | appetizers-and-snacks | oil, or as needed ; 1 cup shelled raw peanuts ; salt to taste | 5 mins | 1 cup | 100.4 | 0.7 | Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook peanuts in preheated oil until fragrant and hot, about 2 minutes. Transfer to paper-towel lined plates to drain. Season peanuts with salt. |
| Greek Feta Hot Spread (Tyrokafteri) | Link | appetizers-and-snacks | 1 (8 ounce) package feta cheese, crumbled well ; 3 hot green peppers, stemmed, or more to taste ; 1 cup full-fat Greek yogurt ; ⅓ cup olive oil ; 2 tablespoons sweet red pepper paste (Optional); 1 tablespoon white vinegar ; 1 clove garlic, mashed (Optional); 1 pinch cayenne pepper | 2 1/2 cups | 77.6 | 1.3 | Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well. | |
| Crispy Whole Wheat Lavash Chips | Link | appetizers-and-snacks | 1 sheet whole wheat or regular lavash bread ; 1 tablespoon olive oil ; 3 tablespoons freshly grated Parmesan cheese, or to taste | 10 mins | 36 chips | 13.2 | 1.4 | Preheat oven to 350 degrees F (175 degrees C). Brush lavash with olive oil. Sprinkle with Parmesan cheese. Using a very sharp knife or a pizza cutter, cut lavash into strips, squares, or triangles. Place lavash pieces on a baking sheet. Bake in the preheated oven until crisp, about 10 minutes. Remove from oven to cool completely; store in an airtight container. |
| Christmas (Red, White and Green) Salsa | Link | appetizers-and-snacks | 7 radishes, cut into 1/4-inch chunks, or more to taste ; ¼ cup chopped cilantro ; ¼ onion, cut into 1/4-inch chunks ; 1 tablespoon finely chopped ginger ; 1 tablespoon oil ; ½ jalapeno pepper, finely chopped ; ½ lime, juiced | 6 servings | 27 | 1.2 | Mix radishes, cilantro, onion, ginger, oil, jalapeno pepper, and lime juice together in a bowl. | |
| Lemon Pepper Wings | Link | appetizers-and-snacks | 2 cups peanut oil, or as needed ; ¼ cup unsalted butter, melted ; 2 tablespoons lemon pepper seasoning ; 6 pearl onions ; 16 chicken wings | 15 mins | 4 servings | 401.1 | 1.6 | Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk butter and lemon pepper seasoning together in a large bowl. Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions. Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil. Toss wings with lemon pepper mixture until completely coated. Return to paper towel-lined plate to drain excess liquid. |
| Deviled Egg Surprise | Link | appetizers-and-snacks | 6 eggs ; 4 tablespoons crumbled goat cheese, divided ; 3 tablespoons finely chopped pecans, divided ; 3 tablespoons mayonnaise ; 2 tablespoons mango chutney ; ¼ teaspoon salt ; ⅛ teaspoon pepper | 15 mins | 12 deviled eggs | 86.2 | 1.5 | Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, chutney, salt, and pepper. Place egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites, cover, and refrigerate until ready to serve. Immediately before serving, sprinkle with remaining goat cheese and pecans. |
| Atomic Cheese Ball | Link | appetizers-and-snacks | 3 (8 ounce) packages cream cheese, softened ; 1 bunch green onions, chopped ; 8 roasted jalapeno peppers, seeded and chopped, or to taste ; 1 (4 ounce) jar dried beef, chopped ; 1 tablespoon seasoned salt ; 1 teaspoon garlic powder | 1 cheese ball | 88.6 | 1.3 | Beat cream cheese in a medium bowl with an electric mixer until light and fluffy. Mix green onions, jalapeno peppers, beef, seasoned salt, and garlic powder into cream cheese. Form cheese mixture into a ball; refrigerate 8 hours to overnight. | |
| Shrimp and Bacon Deviled Eggs | Link | appetizers-and-snacks | 8 eggs ; 3 slices bacon ; ¼ cup instant potato flakes ; ¼ cup fat-free mayonnaise ; 1 tablespoon chopped fresh chives ; 2 teaspoons Dijon mustard ; ½ teaspoon seafood seasoning (such as Old Bay®) ; ⅛ teaspoon freshly ground black pepper ; ⅛ teaspoon ground cayenne pepper ; 6 ounces cooked shrimp - peeled, deveined, and chopped ; 2 tablespoons chopped fresh parsley ; 2 tablespoons chopped fresh cilantro | 25 mins | 16 deviled eggs | 61.6 | 1.7 | Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle. Cut each egg in half lengthwise; place half the egg yolks in a bowl, reserving remaining yolks for another use. Mash yolks with a fork; stir in potato flakes, mayonnaise, chives, Dijon mustard, seafood seasoning, black pepper, and red pepper until smooth. Stir shrimp, parsley, and cilantro into yolk mixture. Arrange egg whites cut-side-up on a serving platter. Spoon about 1 rounded tablespoon yolk mixture into each egg white half; sprinkle with crumbled bacon. |
| Radish Cream Cheese Spread | Link | appetizers-and-snacks | 1 (8 ounce) package cream cheese, softened ; 2 tablespoons milk, or as needed ; 1 bunch radishes, finely chopped ; 1 bunch fresh dill, chopped | 6 servings | 134.7 | 1.5 | Combine cream cheese and milk in a bowl and stir until smooth. Mix in radishes and dill. | |
| Cretons de Chez-Nous! | Link | appetizers-and-snacks | 1 ½ pounds fresh pork fat without skin, cut into 1-inch cubes ; 3 pounds lean ground pork ; 3 onions, finely chopped ; 4 teaspoons salt, or to taste ; 1 ½ teaspoons ground allspice ; ground black pepper to taste ; 2 cups boiling water ; ground black pepper to taste | 2 hrs 30 mins | 36 servings | 238.9 | 1.5 | Place pork fat cubes in a large heavy pan or Dutch oven over low heat and slowly pan-fry until the cubes render their lard and become browned and crisp, about 30 minutes. Stir occasionally. Remove the pork cracklings with a slotted spoon and drain on paper towels. Stir ground pork, onions, salt, allspice, and black pepper in the Dutch oven with rendered fat and slowly pour in 2 cups boiling water; bring to a boil, reduce heat to low, and simmer with the pan partially covered until water has evaporated, about 1 1/2 hours. Place browned crackling cubes into a food grinder and coarsely grind; thoroughly stir the ground cracklings into the pork mixture. Simmer the mixture for 30 more minutes uncovered. Remove from heat and allow to cool until mixture can be handled, about 20 minutes. Grind the cretons mixture with the food grinder. Spoon about 1/4 cup of the mixture into small jars or lidded containers and cover with plastic wrap; push the wrap down onto the surface of the cretons to completely cover. Cover containers with lids and refrigerate or freeze until serving time. Let cretons come to room temperature before serving. |
| Simple Smoked Salsa | Link | appetizers-and-snacks | 4 large Roma tomatoes, halved lengthwise ; 1 small red onion, quartered ; 1 jalapeno pepper, halved and seeded ; 4 cloves garlic, peeled ; ⅓ cup chopped cilantro ; 1 lime, juiced ; 1 pinch salt to taste | 1 hr 30 mins | 2 cups | 7.8 | 1.4 | Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions. Place tomatoes, onion, jalapeno pepper, and garlic inside a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes. Transfer vegetables into the bowl of a food processor or blender. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld. |
| Jalapeno-Cilantro Ranch Dip | Link | appetizers-and-snacks | 1 ½ (8 ounce) containers sour cream ; 1 cup roughly chopped fresh cilantro ; ¾ cup mayonnaise ; 3 jalapeno peppers, seeded and roughly chopped ; 1 (1 ounce) package dry ranch dressing mix | 2 1/2 cups | 100.4 | 1.8 | Combine sour cream, cilantro, mayonnaise, jalapenos, and ranch dressing mix in a blender. Pulse until cilantro and peppers are finely minced and incorporated. You might need to stir with a spatula a few times to make sure everything's fully mixed. Serve immediately or refrigerate. | |
| Cloud Bread with Italian Herbs | Link | bread | 2 eggs, separated ; ¼ teaspoon baking powder ; 2 tablespoons cream cheese, softened ; 2 teaspoons Italian herb blend ; 1 pinch salt | 25 mins | 6 breads | 34.2 | 0.4 | Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add baking powder and continue to beat until stiff peaks form. Whisk egg yolks, cream cheese, Italian herbs, and salt in a separate bowl until well blended. Gently fold cream cheese mixture into the beaten egg whites with a spatula until just mixed and yellow. Spoon mixture into about 6 rounds of about 3 inches diameter on the baking sheet. Smooth the tops with the back of a spoon. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and serve warm, or allow to cool. |
| Cheesy Grain-Free Protein Muffins | Link | bread | 4 eggs ; ¼ cup butter, melted ; ¼ cup water ; ¼ teaspoon sea salt ; ⅓ cup almond flour ; ¼ cup flax seed meal ; ¼ teaspoon baking soda ; ¼ cup shredded Cheddar cheese (such as Sargento® Chef Blends® Shredded 4 State Cheddar® Cheese), plus more for sprinkling ; 2 tablespoons chopped fresh thyme | 13 mins | 12 muffins | 80.1 | 0.2 | Place oven rack in the middle row. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Combine eggs, butter, water, and sea salt in a bowl. Sift almond flour, flax meal, and baking soda into egg mixture while continually stirring. Add Cheddar cheese and thyme; stir until batter is well combined. Spoon batter into the prepared muffin cups. Sprinkle extra Cheddar cheese over each muffin. Bake in the preheated oven until golden on top, 13 to 14 minutes. |
| Foolproof Poached Eggs | Link | breakfast-and-brunch | 4 organic eggs ; 2 teaspoons white vinegar ; salt and ground black pepper to taste ; 1 pinch dried dill, or to taste | 10 mins | 4 eggs | 63.6 | 0.5 | Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill. |
| Keto Breakfast Coffee | Link | breakfast-and-brunch | 1 egg ; 2 tablespoons virgin coconut oil ; 1 tablespoon butter ; 2 cups hot coffee ; 1 pinch ground cinnamon | 2 1/2 cups (with froth) | 207.5 | 0.3 | Place egg, coconut oil, and butter in a blender. Add hot coffee; blend on low until combined, about 1 minute. Pour into a coffee cup and sprinkle cinnamon on top of the froth. | |
| Microwave Scrambled Eggs | Link | breakfast-and-brunch | cooking spray ; 8 eggs ; salt and ground black pepper to taste | 3 mins | 4 servings | 126.4 | 0.7 | Spray a large glass bowl with cooking spray. Crack 1 egg into a small ramekin and then pour into the bowl. Whisk egg. Repeat with remaining eggs, whisking well after each addition. Cook eggs in a microwave oven for 30 seconds; remove from oven and stir. Continue cooking in 30-second intervals, stirring after each, until eggs are almost set, about 3 minutes total. Season with salt and pepper. |
| Sous Vide Egg Bites | Link | breakfast-and-brunch | 6 large eggs ; ½ cup cottage cheese ; 2 tablespoons heavy cream ; ½ teaspoon salt ; 6 (4-ounce) mason jars ; cooking spray | 55 mins | 6 servings | 108.3 | 1 | Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions. Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds. Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water. Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week. |
| Potted Beef | Link | everyday-cooking | 1 pound beef stew meat, cut into 1/2 inch pieces ; ¼ pound butter ; salt to taste ; ground black pepper to taste ; paprika to taste ; ground nutmeg to taste | 3 hrs | 4 servings | 552 | 0.2 | In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid. Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste. In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids. In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten. Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving. |
| Sarah's Fabulous Breakfast Sausage Seasoning | Link | everyday-cooking | 2 teaspoons dried sage ; 2 teaspoons salt ; 1 ½ teaspoons dried marjoram ; 1 teaspoon dried savory ; 1 teaspoon ground black pepper ; ½ teaspoon whiskey barrel smoked sugar (Optional); ¼ teaspoon ground mace ; 1 pinch ground cinnamon ; 1 pinch crushed red pepper flakes | 10 servings | 3.2 | 0.5 | Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Store in an airtight container in a cool, dark place. | |
| Fresh Butter | Link | everyday-cooking | 1 pint heavy cream ; ¼ teaspoon kosher or sea salt | 1 /2 cup butter | 102.6 | 0.8 | Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter. Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days. Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture. Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins. | |
| Baking Powder Substitute | Link | everyday-cooking | ½ teaspoon cream of tartar ; ¼ teaspoon baking soda ; ¼ teaspoon cornstarch | 1 teaspoon | 6.4 | 1.5 | Mix cream of tartar, baking soda, and cornstarch together in a bowl to make 1 teaspoon of baking powder. | |
| Peanut Butter and Carrot Dog Treats | Link | fruits-and-vegetables | 1 cup grated carrot ; ¾ cup natural peanut butter, chunky ; ½ cup unsweetened applesauce ; ½ cup pumpkin puree ; ¼ cup water ; 2 eggs ; 2 ½ cups whole wheat flour (Optional); 1 teaspoon ground cinnamon (Optional); 4 tablespoons whole wheat flour, or as needed (Optional) | 40 mins | 300 3/4-inch dog treats | 8.8 | 0.9 | Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely. Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart. Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely. Repeat baking and cooling remaining dough. |
| Cast Iron Skillet Seared Salmon | Link | main-dish | 3 (8 ounce) center-cut salmon fillets, with skin ; 1 teaspoon garlic-pepper seasoning ; ½ teaspoon dried dill weed ; 1 tablespoon salt ; 2 tablespoons olive oil ; 2 tablespoons butter | 10 mins | 3 salmon fillets | 255.3 | 0.1 | Pat fillets dry with a paper towel and set in a baking dish, skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over the skin only. Cover baking dish and set on the counter for 15 to 20 minutes. Heat oil in a large cast iron skillet over high heat until it just starts to smoke. Reduce heat to medium-high and add butter. As soon as butter melts, add fillets, skin-side down. Cover the skillet, and cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula and serve immediately. |
| Low-Carb Keto Cheese Taco Shells | Link | main-dish | 2 cups shredded Cheddar cheese | 6 mins | 4 taco shells | 227.7 | 0.7 | Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats. Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans. Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart. Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes. |
| Simple Smoked Pork Butt | Link | main-dish | 1 (8 pound) pork butt, bone-in ; 2 tablespoons yellow mustard ; ⅓ cup BBQ rub ; wood chips, soaked | 10 hrs | 1 8-pound pork butt | 236.9 | 0.8 | Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight. Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions. Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature. Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork. |
| Poached Salmon In The Microwave | Link | main-dish | ¼ cup butter ; ¼ cup white wine ; 1 tablespoon lemon juice ; 1 tablespoon dried dill weed ; 1 teaspoon white sugar ; salt and ground black pepper to taste ; 4 salmon fillets | 7 mins | 4 servings | 282.6 | 1.1 | Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish. Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes. |
| Air Fryer Salmon for One | Link | main-dish | 1 (6 ounce) salmon fillet ; ½ teaspoon salt ; ½ teaspoon Greek seasoning (such as Cavender's®) ; ¼ teaspoon ground black pepper ; 1 pinch dried dill weed | 15 mins | 1 salmon fillet | 189.2 | 1.1 | Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes. Meanwhile, season salmon fillet with salt, Greek seasoning, pepper, and dill. Line the inner basket of the air fryer with a perforated parchment round. Place salmon onto the parchment, skin side down. Air fry salmon until salmon is cooked through, about 15 minutes. |
| The Best Prime Rib Ever | Link | main-dish | 1 (4 pound) boneless prime rib roast ; 2 tablespoons olive oil ; 6 cloves garlic, minced ; 3 teaspoons salt ; 3 teaspoons ground black pepper ; 1 teaspoon dried thyme ; 1 teaspoon dried rosemary | 1 hr 20 mins | 1 4-pound roast | 457.4 | 1.1 | Preheat the oven to 500 degrees F (260 degrees C). Place prime rib in a roasting pan, fat-side up. Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes. Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more. |
| Paleo Sauteed Prosciutto-Wrapped Whitefish | Link | meat-and-poultry | 4 slices prosciutto ; 8 leaves basil, or more to taste ; 1 ½ pounds barramundi (Asian sea bass) fillets ; 2 tablespoons olive oil | 6 mins | 2 servings | 555.3 | 0.1 | Lay 2 prosciutto slices on a flat work surface so that they overlap slightly. Scatter 4 basil leaves on top. Add 1 barramundi fillet; wrap up. Repeat with remaining prosciutto, basil leaves, and barramundi. Heat olive oil in a large skillet over medium heat. Add prosciutto-wrapped barramundi; cook until flesh flakes easily with a fork and prosciutto is slightly crisp, 3 to 5 minutes per side. |
| Butcher's Steak (Hanger Steak) | Link | meat-and-poultry | 1 (2 pound) butcher's steak (hanger steak) ; salt and freshly ground black pepper to taste ; 1 tablespoon clarified butter ; ⅔ cup chicken broth ; 2 teaspoons balsamic vinegar ; 2 tablespoons cold butter, cut into cubes ; salt to taste | 15 mins | 4 servings | 344.1 | 0.6 | Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper. Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F. Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt. To serve, slice steaks and spoon pan sauce over them. |
| Hickory Smoked Turkey Breast | Link | meat-and-poultry | 1 (7 pound) whole turkey breast ; ½ cup chicken broth ; ¼ cup unsalted butter, melted ; 1 teaspoon kosher salt ; ½ teaspoon poultry seasoning ; 2 tablespoons unsalted butter ; 2 teaspoons kosher salt ; 2 teaspoons paprika ; 1 teaspoon garlic powder ; 1 teaspoon onion powder ; 1 teaspoon ground black pepper | 3 hrs | 10 servings | 665.7 | 0.6 | Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions. Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast. Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast. Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly. Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes. |
| Prosciutto-Wrapped Pork Tenderloin with Crispy Sage | Link | meat-and-poultry | 1 pound pork tenderloin ; salt and ground black pepper to taste ; 1 bunch fresh sage, leaves removed and stems discarded, divided ; 6 ounces prosciutto ; 1 tablespoon olive oil, or more as needed | 35 mins | 1 pound pork tenderloin | 293.8 | 1.1 | Preheat oven to 350 degrees F (175 degrees C). Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap. Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet. Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes. Slice tenderloin and serve with crispy sage leaves. |
| Bacon-Bleu Cheese Ball | Link | meat-and-poultry | 2 (8 ounce) packages cream cheese, softened ; 1 (3 ounce) package bacon bits (such as Oscar Mayer®) ; 3 ounces crumbled blue cheese ; ¼ cup blue cheese salad dressing, or to taste ; 2 green onions, chopped ; ½ teaspoon garlic powder ; ¼ cup dried parsley, or as needed (Optional) | 20 servings | 125.1 | 1.1 | Stir cream cheese, bacon bits, blue cheese, salad dressing, green onions, and garlic powder together in a bowl. Form mixture into 2 balls, cover each with plastic wrap, and refrigerate until chilled and firm, 3 hours or overnight. Remove cheese balls from plastic wrap and roll in parsley. | |
| Bacon-Wrapped Stuffed Chicken Breasts in the Air Fryer | Link | meat-and-poultry | 3 skinless, boneless chicken breasts ; 1 teaspoon lemon-pepper seasoning, or to taste ; 3 slices Monterey Jack cheese ; 6 spears fresh asparagus ; 9 slices bacon ; 12 wooden toothpicks | 30 mins | 3 stuffed chicken breasts | 393 | 1.3 | Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer. Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps. Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C). |
| Deviled Ham Spread | Link | salad | 1 ½ pounds smoked ham, cubed ; ¼ cup diced onion ; ¼ cup chopped celery, including some leaves ; ½ cup shredded hot pepper Cheddar cheese (Optional); ¼ cup Dijon mustard ; 2 tablespoons sriracha sauce, or more to taste ; 1 teaspoon cayenne pepper (Optional); 1 tablespoon Worcestershire sauce ; ¾ cup mayonnaise, divided, or to taste ; salt to taste | 4 cups | 101.2 | 0.8 | Combine ham, onion, and celery in a food processor. Pulse on and off until very finely ground, about 1 minute. Transfer mixture into a large bowl. Add Cheddar cheese and mustard. Drizzle in sriracha sauce, sprinkle cayenne pepper on top, and add Worcestershire sauce. Finish off with 2/3 cup mayonnaise and season with salt. Mix together thoroughly with a spatula until smooth and spreadable. Taste; add remaining mayonnaise if too dry and crumbly. Cover the top with plastic wrap and chill in the refrigerator until flavors meld, at least 2 hours. Transfer ham spread to a serving bowl. | |
| Spicy Ahi Poke Salad | Link | salad | 1 pound ahi tuna, cut into 1/2-inch cubes ; ¼ cup minced green onion ; 2 tablespoons ground roasted macadamia nuts ; 2 tablespoons chopped fresh cilantro, or more to taste ; 1 tablespoon fresh lime juice ; 2 teaspoons sesame oil, or more to taste ; 1 teaspoon minced fresh ginger ; 1 teaspoon red pepper flakes ; 1 teaspoon sriracha sauce, or to taste | 5 servings | 144.4 | 1 | Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours. | |
| Egg Salad with Dill | Link | salad | 6 hard-boiled eggs, peeled ; 3 tablespoons mayonnaise, or more as needed ; 1 ounce cream cheese, softened ; 1 tablespoon finely chopped fresh parsley ; 1 teaspoon finely chopped fresh chives ; 1 teaspoon finely chopped fresh dill ; 1 teaspoon Dijon mustard (such as Grey Poupon®) ; 1 teaspoon paprika ; ½ teaspoon salt | 4 servings | 218.7 | 1.7 | Cut hard-boiled eggs in half, removing egg yolks from egg whites. Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick. Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon. | |
| Baked Red Snapper with Garlic, Lime, and Cilantro | Link | seafood | cooking spray ; 2 pounds skin-on red snapper fillets ; 2 cloves fresh garlic, minced ; 1 pinch garlic salt, or to taste ; 1 pinch ground red chile pepper, or to taste ; ½ cup chopped fresh cilantro ; 1 lime ; 2 tablespoons butter | 15 mins | 4 servings | 188.7 | 0.6 | Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top. Marinate in the refrigerator, 30 minutes to 1 hour. Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish. Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired. |
| Salmon and Chive Tea Sandwiches | Link | seafood | 1 (8 ounce) container chive cream cheese ; 1 (1 pound) loaf dark rye bread, thinly sliced ; ½ pound smoked salmon | 16 tea sandwiches | 66.4 | 0.9 | Spread a thin layer of cream cheese on 2 slices of bread. Crumble a small amount of smoked salmon over 1 slice. sandwich. Seal up and carefully trim off crust. Cut crustless sandwich in half. Repeat with remaining ingredients. | |
| Garlic Butter Smoked Shrimp | Link | seafood | 1 pound large shrimp, peeled and deveined ; 1 teaspoon Cajun seasoning ; 1 teaspoon olive oil ; ½ cup butter ; 1 clove garlic, minced ; ¼ teaspoon red pepper flakes ; ⅛ teaspoon black pepper ; 3 thin strips lemon peel ; 5 sprigs fresh thyme | 30 mins | 4 servings | 306.3 | 0.7 | Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours. Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions. Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper. Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp. Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately. |
| Grilled Shrimp Kabobs and Dipping Sauce | Link | seafood | 30 large shrimp, peeled and deveined, or more to taste ; 1 drizzle olive oil ; 1 ripe tomato ; 1 small jalapeno pepper, stem removed ; ¼ cup chopped fresh cilantro, divided ; 2 cloves garlic ; ½ lime, juiced ; 1 tablespoon hot pepper sauce ; salt and ground black pepper to taste ; 1 package mini skewers | 10 mins | 30 shrimp | 58.1 | 0.9 | Place shrimp into a bowl. Drizzle with olive oil and set aside. Blend tomato, jalapeno pepper, 1/2 the cilantro, garlic, lime juice, and hot sauce together in a blender until smooth with pieces of cilantro still visible. Season with salt and pepper. Add 1/2 the remaining cilantro to mixture and stir to combine. Pour 1/2 the sauce over the oil-drizzled shrimp. Let stand and marinate in the refrigerator, 20 to 30 minutes. Remove shrimp from the marinade on thread onto mini skewers. Preheat an outdoor grill for medium heat and lightly oil the grate. Pour remaining sauce into a small saucepan over medium heat. Bring to a boil, about 5 minutes. Remove from heat and pour into small serving dishes. Garnish with remaining cilantro. Grill shrimp kabobs on the preheated grill until they are bright pink on the outside and the meat is opaque, making sure not to overcook, 3 to 4 minutes per side. Place cooked shrimp into a bowl on on a serving platter. Align mini skewers so guests can dip shrimp into prepared sauce. |
| Our Backyard Grilled Garlic-Butter Shrimp | Link | seafood | 1 small bunch fresh Italian parsley, stemmed and roughly chopped ; 2 tablespoons olive oil ; 1 pound fresh medium shrimp - shells on, rinsed, and patted dry ; bamboo skewers ; 1 tablespoon seasoned salt (such as Lawry's®), or to taste ; ½ cup salted butter ; 3 cloves garlic, minced | 5 mins | 6 servings | 240.9 | 1.2 | Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic. Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes. Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately. |
| Homemade Herb Salt | Link | side-dish | ½ cup coarse sea salt ; ¼ cup packed fresh rosemary leaves ; ¼ cup packed fresh lemon thyme leaves ; 1 cup sea salt | 1.5 cups | 0.3 | 0.1 | Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine. Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid. | |
| Homemade Garlic Mayonnaise | Link | side-dish | 1 egg, room temperature ; 1 clove garlic, peeled ; 1 tablespoon lemon juice ; ½ teaspoon Dijon mustard ; ¼ teaspoon salt ; ¼ teaspoon ground black pepper (Optional); ¾ cup olive oil | 1 cup | 188.1 | 0.3 | Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy. | |
| Herb Garlic Oil | Link | side-dish | ½ cup olive oil ; 1 clove garlic, roughly chopped ; ¼ cup extra-virgin olive oil (Optional); ½ teaspoon basil ; ½ teaspoon oregano | 1 min | 3 /4 cup | 366.8 | 0.3 | Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight. |
| Thick N' Tangy Mayo | Link | side-dish | 4 egg yolks ; 2 tablespoons distilled white vinegar ; 2 teaspoons lemon juice ; 2 teaspoons white sugar ; ½ teaspoon dry mustard ; ¼ teaspoon salt ; 2 cups vegetable oil | 20 servings | 205.4 | 0.6 | Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour. | |
| Horseradish Cream Sauce for Prime Rib | Link | side-dish | ½ cup real mayonnaise ; ¼ cup sour cream ; 2 tablespoons prepared horseradish ; 2 teaspoons ketchup ; ¼ teaspoon ground paprika ; ¼ teaspoon salt ; ¼ teaspoon cayenne pepper ; 2 drops hot sauce, or to taste ; 1 pinch dried oregano ; 1 pinch ground black pepper | 12 servings | 78.8 | 0.9 | Combine mayonnaise, sour cream, horseradish, ketchup, paprika, salt, cayenne pepper, hot sauce, oregano, and pepper in a bowl; stir to combine. Refrigerate for at least 1 hour before serving to meld flavors. | |
| Homemade Tartar Sauce | Link | side-dish | 1 cup mayonnaise ; 2 tablespoons finely chopped onion ; 2 tablespoons finely chopped dill pickles ; 2 tablespoons finely chopped sweet pickles ; 1 tablespoon chopped fresh parsley ; 1 tablespoon fresh lemon juice ; 1 teaspoon chopped capers ; 1 teaspoon prepared yellow mustard ; 1 dash hot pepper sauce (such as Tabasco®) ; 1 dash Worcestershire sauce | 1 1/2 cups | 134.7 | 1.1 | Mix mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a bowl. Chill in the refrigerator for flavors to meld, at least 2 hours. | |
| The Easiest Salad Dressing | Link | side-dish | 4 tablespoons canola oil ; 2 tablespoons red wine vinegar ; 1 teaspoon salt ; ½ teaspoon white sugar ; 1 pinch freshly ground black pepper to taste | 4 servings | 128.6 | 1.1 | Combine canola oil, red wine vinegar, salt, sugar, and pepper in a lidded jar. Close and shake to combine. | |
| Homemade Buttermilk Ranch Dressing | Link | side-dish | 1 cup mayonnaise ; 1 cup buttermilk ; 1 tablespoon dried parsley ; 1 teaspoon garlic powder ; 1 teaspoon salt ; ½ teaspoon onion powder ; ¼ teaspoon dried dill weed ; freshly ground black pepper to taste | 2 cups | 105.9 | 1.4 | Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes. | |
| Easy Chimichurri | Link | side-dish | 1 cup tightly packed chopped parsley leaves ; 1 cup tightly packed chopped cilantro leaves ; ¼ cup red wine vinegar ; ½ onion, coarsely chopped ; 5 cloves garlic ; 1 teaspoon coarse salt ; 1 teaspoon dried oregano ; 1 teaspoon hot pepper flakes ; 1 teaspoon freshly ground black pepper ; ½ cup extra-virgin olive oil | 2 cups | 70.1 | 1.1 | Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy. Refrigerate until flavors have blended, about 2 hours. | |
| Maryland OLD BAY® Crab Cake Dip | Link | trusted-brands-recipes-and-tips | 1 (1.24 ounce) package OLD BAY® Crab Cake Classic® Mix ; 1 tablespoon butter, melted ; 1 (8 ounce) package cream cheese, softened ; 1 cup mayonnaise ; 1 teaspoon Old Bay® Seasoning ; 1 pound lump crabmeat | 25 mins | 3 1/2 cups | 109.4 | 1.1 | Preheat oven to 350 degrees F. Mix Crab Cake Mix and butter in small bowl. Set aside. Mix cream cheese, mayonnaise and in medium bowl until well blended. Add crabmeat; toss gently. Spread in 9-inch pie plate. Sprinkle with Crab Cake mixture. Bake 25 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. |
| Salmon with Pepita-Lime Butter | Link | trusted-brands-recipes-and-tips | 2 tablespoons unsalted pepitas (see Tip) ; 1 tablespoon butter ; ½ teaspoon freshly grated lime zest ; 2 tablespoons lime juice ; ¼ teaspoon chili powder ; 1 (1 pound) salmon fillet, skinned (see Tip) and cut into 4 portions ; ½ teaspoon salt ; ¼ teaspoon freshly ground pepper | 4 servings | 259.6 | 1.3 | Toast pepitas (see Tip). Place in a small bowl with butter, lime zest, lime juice and chili powder. Generously coat a large nonstick skillet with cooking spray and place over medium heat. Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce. | |
| Cincinnati Chili Dip | Link | trusted-brands-recipes-and-tips | 1 pound lean ground beef ; 1 (1.25 ounce) package McCormick® Chili Seasoning ; 1 teaspoon McCormick® Ground Cinnamon ; 1 (15 ounce) can tomato sauce ; ½ cup shredded Cheddar cheese ; ¼ cup chopped onion | 20 mins | 3 -1/4 cups | 51.4 | 1.3 | Brown ground beef in large skillet on medium-high heat until beef is no longer pink, about 5 minutes. Drain fat. Stir tomato sauce, chili seasoning, and cinnamon into the skillet. Bring to boil. Reduce heat to low; simmer 10 minutes. Sprinkle with Cheddar cheese and onion. |
| Spicy Cheeseburger Dip | Link | uncategorized | 1 pound VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes ; 1 (10 ounce) can RO*TEL Diced Tomatoes and Green Chilies, undrained ; 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese ; ½ pound ground beef, cooked and drained ; 4 medium (4-1/8" long)s green onions, sliced | 4 -1/2 cups dip | 65.6 | 1.4 | Mix all ingredients except onions in microwaveable bowl. Microwave on HIGH 5 minutes or until VELVEETA is melted, stirring after 3 minutes. Stir in onions. Serve with RITZ Crackers and assorted cut-up fresh vegetables. | |
| Japanese Steakhouse Golden Shrimp | Link | world-cuisine | 2 egg yolks ; 1 ¼ cups canola oil ; 1 tablespoon seasoned rice vinegar ; ¼ teaspoon salt ; ¼ teaspoon garlic powder, or more to taste ; 3 saffron threads, crushed, or to taste ; 1 pound large shrimp, peeled and deveined ; 1 tablespoon butter, or to taste ; 1 splash white cooking wine | 5 mins | 8 servings | 385.1 | 0.4 | Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight. Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels. Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates. |
| Fried Tulingan (Mackerel) | Link | world-cuisine | 1 (3 1/2) pound whole mackerel, gutted and cleaned ; 2 cups water ; 1 tablespoon tamarind soup base ; 1 teaspoon fish sauce ; oil for frying | 40 mins | 4 servings | 974.4 | 0.8 | Combine the mackerel, water, tamarind soup base, and fish sauce in a pot over medium heat. Cover and cook at a simmer for about 15 minutes. Flip the fish, cover again, and simmer another 15 minutes. Remove from heat and allow to sit, covered, for 1 hour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove the fish from the pot and pat dry with paper towels to remove as much excess moisture as possible. Fry the fish in the hot oil until golden brown, 7 to 10 minutes. Serve hot. |
| Instant Pot® Gyros | Link | world-cuisine | 4 pounds pork butt, cut into 2-inch cubes ; 3 tablespoons Greek seasoning (such as Cavender's®) ; 1 teaspoon paprika ; 2 cloves garlic, minced ; 1 cup chicken broth ; 2 teaspoons olive oil | 55 mins | 16 servings | 249.9 | 1 | Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Place cubed pork in the pot and cook until starting to brown, about 5 minutes. Turn pot off. Add Greek seasoning, paprika, garlic, and chicken broth to the pot with the pork. Close and lock the lid. Select Manual and set timer for 35 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Heat oil in a large skillet over medium-high heat. Transfer pork to the skillet using a slotted spoon and cook for 5 minutes or until most of the liquid has evaporated and pork has a nice crisp on it. |
| Carne Asada al Cilantro | Link | world-cuisine | ½ cup dark Mexican beer ; ¼ cup avocado oil ; ½ white onion, cut into large wedges ; 1 cup fresh cilantro leaves ; salt and pepper to taste ; 2 pounds beef skirt steak | 6 mins | 4 servings | 336 | 1.2 | Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth. Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare. |
| Churrascaria-Style Picanha | Link | world-cuisine | 3 cloves garlic cloves, crushed, or more to taste ; 1 teaspoon kosher salt, or more to taste ; 1 pound beef top sirloin, trimmed of excess fat ; ¼ cup lemon juice ; 1 tablespoon olive oil, or as needed | 15 mins | 5 3 ounce portions | 143.2 | 1.5 | Mix crushed garlic and salt together in a bowl until combined into a paste. Rub garlic paste onto meat until covered. Place into a bowl; cover with lemon juice. Marinate until the meat has absorbed desired flavor, 30 minutes to 4 hours. Remove meat from the lemon juice. Baste with olive oil. Preheat an outdoor grill for high heat and lightly oil the grate. Cook meat on the preheated grill, turning frequently until the outer edges are charred and center is uncooked, about 5 minutes. Remove from heat; slice off charred edges, cutting against the grain. Return the uncooked center portion of the meat back to the grill. Cook until the meat begins to firm and is hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). |
| Sugar-Free Mojito Punch | Link | world-cuisine | ½ cup lime juice ; ½ cup fresh mint leaves ; ¼ cup granular sucralose sweetener (such as Splenda®) ; 4 ¼ cups diet lemon-lime soda ; 4 cups crushed ice | 8 servings | 5.8 | 1.6 | Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon. Pour diet lemon-lime soda into juice mixture and stir until sweetener has dissolved. Mix in crushed ice to serve. | |
| Jamaican Curry Powder | Link | world-cuisine | ¼ cup whole coriander seeds ; 2 tablespoons whole cumin seeds ; 2 tablespoons whole mustard seeds ; 2 tablespoons whole anise seeds ; 1 tablespoon whole fenugreek seeds ; 1 tablespoon whole allspice berries ; 5 tablespoons ground turmeric | 10 mins | 3 /4 cup | 11.9 | 1.1 | Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature. |
| Grilled Spatchcocked Greek Chicken | Link | world-cuisine | 1 cup extra virgin olive oil ; ¼ cup lemon juice ; 3 tablespoons chopped fresh oregano ; 3 cloves garlic, minced ; 2 teaspoons minced fresh rosemary ; 1 teaspoon dried tarragon ; 1 (4.5 pound) whole chicken, spatchcocked ; salt and ground black pepper to taste | 1 hr | 6 servings | 1213.4 | 1.7 | Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper. Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes. Drizzle reserved oil mixture over the chicken. Carve and serve. |
| Homemade Za'atar | Link | world-cuisine | 3 tablespoons sesame seeds ; 3 tablespoons fresh thyme leaves ; 1 tablespoon sumac powder ; ½ teaspoon salt | 3 mins | 6 tablespoons | 29.4 | 0.8 | Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes. Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined. |
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