SUNDAY FOOD

Sunday, March 29, 2020

Instant Pot Mexican Rice

March 29, 2020

Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico– it’s completely authentic– and I’ve adapted it to cook perfectly in the Instant Pot! The end result is Mexican rice that is so perfect, easy and delicious I may never go back to the stove-top version!

Instant Pot Mexican Rice , By Yummly Blog Selfe .

4,9 ★★★★★ | This Thαi bαsil chicken recipe tαkes just 3 minutes to prepαre αnd 7 minutes to cook. Served αlong with steαmed rice, it’s restαurαnt food, fαst.This Instant Pot Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico-- it's completely authentic-- and I've adapted it to cook perfectly in the Instant Pot!

Total Time: 23 Minutes,Servings: 6 Servings

Ingredients :

1 1/2 cups long grain white rice
1/4 cup oil (vegetable or canola oil)
1 teaspoon garlic , minced
1/4 medium onion , finely diced
1/4 cup tomato sauce , or 2 pureed tomatoes
2 tomato bouillon cubes ,finely chopped*, or 2 teaspoons granulated
1/4 teaspoon salt
1 carrot , diced
1 1/2 cups water
1/3 cup frozen peas

Instructions :

Rinse the rice until the water runs clear. Drain well.
Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
Add rice and saute, stirring often, until lightly golden, about 5 minutes.
Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
Add water and stir well, making sure the bullion cubes are dissolved.
Turn instant pot off. Secure lid and turn valve to sealed position.
Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
When timer beeps, allow pressure to naturally release for 10 minutes.
Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

Copyright: Yummly Blog Selfe

Comment 965 / Based On 965 Total User

Rated 4,9 / Based On 965 Customer Reviews

Wednesday, March 25, 2020

Food

Raspberry Lemon Cake

March 25, 2020

Raspberry Lemon Cake , By yummly.blogselfe.site .

My Raspberry Lemon Tea Cake recipe is a layer cake made with yogurt, fresh raspberries, and a fresh lemon buttercream frosting. #easy #recipe #layer #cake #dessert

Total Time: 40 Minutes,Servings: 10 Servings

Ingredients :

9 tablespoons unsalted butter at room temperature
1 cup granulated sugar
3 large eggs separated
2 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup plain greek yogurt
1 heaped cup raspberries
2 sticks 1 cup unsalted butter, at room temperature
5 cups confectioner's sugar sifted
juice of 1 and 1/2 lemons about 3-4 tablespoons
optional 1 small drop yellow gel food coloring

Instructions :

Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when no white streaks remain, fold in the berries.
Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

Copyright: yummly.blogselfe.site

Comment 2590 / Based On 2590 Total User

Rated 4.8 / Based On 2590 Customer Reviews

Friday, November 15, 2019

Food

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

November 15, 2019

These cookies are the best soft and chewy chocolate chip cookies ever! They are easy to make and you will be blown away at how delicious they are! #chewy #soft #chocolate #chip #cookies #recipe

SOFT AND CHEWY CHOCOLATE CHIP COOKIES , By Yummly Blog Selfe .

4,9 ★★★★★ | These cookies are the best soft and chewy chocolate chip cookies ever! They are easy to make and you will be blown away at how delicious they are! #chewy #soft #chocolate #chip #cookies #recipe

Total Time: 39 Minutes,Servings: 4 Servings

Ingredients :

DRY MIXTURE
3 cups all-purpose flour
2 tsps cornstarch
1 tsp baking soda
1 tsp baking powder
1 tsp fine sea salt
WET MIXTURE
1 cup unsalted butter 2 sticks, fully softened
1 cup light brown sugar tightly packed
1 cup granulated sugar
2 tsps vanilla extract
2 large eggs room temperature
CHOCOLATE CHIPS
2 cups semi-sweet chocolate chips

Instructions :

Set the eggs out to warm to room temperature.
soften the
BUTTER
To soften the butter, slice each stick of butter into 16 to 18 pieces. Add the pieces to a small glass bowl. Then heat one cup of water in the microwave for one minute and pour the hot water into a larger bowl. Place the small bowl of butter into the larger bowl of hot water, place the two bowls back into the warm microwave, close the door and let sit for 10 minutes until the butter is soft and partially melted.
Remove the bowls from the microwave, mix any unsoftened butter into the melted butter and let sit for another couple of minutes to fully soften.
prepare the
DRY MIXTURE
In a large mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
prepare the
WET MIXTURE
In a separate large mixing bowl, use a hand mixer to mix the softened butter, light brown sugar, and granulated sugar. Start at low speed and increase to medium-high until the ingredients are completely mixed.
Add the vanilla and then the eggs, one at a time, mixing at medium speed until completely combined.
combine the
WET & DRY MIXTURES
Gradually add the dry mixture, about a third at a time, to the wet mixture and mix by hand with a large spoon or spatula, folding in and mixing until they are completely combined to make the cookie dough.
Fold the chocolate chips into the cookie dough.
chill the
COOKIE DOUGH
Line two cookie sheets with parchment paper and scoop out 2 tablespoons of cookie dough and roll into smooth balls. Place each ball at least 2 inches apart on the cookie sheet. Twelve cookies should fit on each baking sheet. To get a perfectly smooth ball of dough and make this much easier and less messy, keep a bowl of ice water and some paper towels nearby to very slightly dampen and clean your fingertips and palms before rolling each cookie. This will keep the dough from sticking to your hands and allow you to roll a smooth ball of dough.
Place each baking sheet in the freezer for 10 minutes to chill before baking.
Alternatively, if you do not have room in your freezer for the cookie sheets, cover the bowl of dough with plastic wrap and allow to chill in the freezer for 30 minutes or refrigerator for 2 hours.
bake the
COOKIES
Preheat oven to 350° F.
Bake each sheet of cookies separately. Remove the first baking sheet from the freezer and immediately place on the middle rack of the oven and bake for 13 to 15 minutes or until the edges just begin to set but before they start to brown. The cookies will look slightly undercooked when taking them out of the oven. This is important to ensure a soft exterior and chewy middle.
Place the second sheet of cookies in the freezer and repeat the baking instructions.
Remove the cookies from the oven and allow to cool for 10 minutes.
Enjoy!

Copyright: Yummly Blog Selfe

Comment 849 / Based On 849 Total User

Rated 4,9 / Based On 849 Customer Reviews

Food

BANANA CHOCOLATE CHIP COOKIES

November 15, 2019

Recipe for the best chewy banana chocolate chip cookies. They are egg-free, and so yummy! Everyone loved these banana cookies! #bananachocolatechipcookies #bananacookies #overripebananas #bananarecipe #creationsbykara

BANANA CHOCOLATE CHIP COOKIES , By Yummly Blog Selfe .

4,9 ★★★★★ | Recipe for the best chewy banana chocolate chip cookies. They are egg-free, and so yummy! Everyone loved these banana cookies! #bananachocolatechipcookies #bananacookies #overripebananas #bananarecipe #creationsbykara

Total Time: 20 Minutes,Servings: 30 Servings

Ingredients :

1/2 cup butter, softened to room temperature
1 cup brown sugar
1/4 cup sugar
2 over-ripe bananas, mashed
2 tsp vanilla
2 cups flour
1 Tbsp cornstarch
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Instructions :

Preheat oven to 375 degrees.
In a large mixing bowl, beat the butter, brown sugar, and sugar until light and fluffy. Beat in mashed bananas and vanilla.
Whisk together flour, cornstarch, baking soda, baking powder, and salt in a small mixing bowl. Add to the wet ingredients and stir till just combined. Fold in the chocolate chips.
Drop by spoonfuls onto silpat lined or lightly greased cookie sheets.
Bake at 375° for 9-10 minutes or till lightly golden brown around the edges. Cool for 3-5 minutes on the cookie sheet, then remove to cooling racks.

Copyright: Yummly Blog Selfe

Comment 935 / Based On 935 Total User

Rated 4,9 / Based On 935 Customer Reviews

Food

Easy Instant Pot Chicken Noodle Soup

November 15, 2019

Simple, healthy ingredients come together in this delicious and comforting chicken noodle soup, made quickly in the Instant Pot!

Easy Instant Pot Chicken Noodle Soup , By Yummly Blog Selfe .

4,9 ★★★★★ | Simple, healthy ingredients come together in this delicious and comforting chicken noodle soup, made quickly in the Instant Pot!

Total Time: 20 Minutes,Servings: 6 Servings

Ingredients :

2 Tbsp butter
1 small onion, diced
2-3 clove garlic, minced
3-4 carrots, diced
2 stalks celery, diced
2 C. cooked chicken (rotisserie or breast)
7 C. organic chicken broth
4-5 oz Noodles of your choice
2 tsp chopped parsley
Salt & Pepper to taste

Instructions :

In your Instant Pot, combine the onions, garlic, carrots and celery along with the butter.
Push saute, and let the veggies cook for 4-5 minutes.
Turn off the saute function, and add the chicken, broth, and noodles - place the lid on the Instant Pot and lock, ensure the valve is closed.
Push manual (high) and set the timer for 4 minutes.
The pot will take 8-10 minutes to come to pressure, then will count down the 4 minutes - it will beep when it's done. At that point, release the pressure, and open the lid.
Add salt/pepper to taste, as well as your parsley.

Copyright: Yummly Blog Selfe

Comment 716 / Based On 716 Total User

Rated 4,9 / Based On 716 Customer Reviews

Food

Perfectly Chewy Peanut Butter Blossoms

November 15, 2019

A chewier version of the classic blossom cookie. A soft peanut butter cookie hugs a chocolate candy for a piece of holiday heaven! It just wouldn't be Christmas without them! #christmas #cookies #christmascookies #recipes

Perfectly Chewy Peanut Butter Blossoms , By Yummly Blog Selfe .

4,9 ★★★★★ | A chewier version of the classic blossom cookie. A soft peanut butter cookie hugs a chocolate candy for a piece of holiday heaven! It just wouldn't be Christmas without them! #christmas #cookies #christmascookies #recipes

Total Time: 45 Minutes,Servings: 60 Servings

Ingredients :

1/2 cup butter
1 cup peanut butter
1 cup sugar (plus additional for rolling)
1/2 cup brown sugar
2 eggs
1/2 tsp vanilla
2 cup flour
2 tsp baking soda
1/2 tsp salt
about 60 kisses (I used a mix of dark chocolate, caramel and milk chocolate... If using caramel ones, freeze them for at least a half hour before using)

Instructions :

Preheat oven to 350 F.
Cream together butter and peanut butter until smooth.
Add sugar and brown sugar, beating until fluffy. Mix in eggs and vanilla.
Stir together flour, baking soda and salt. Add dry ingredients to butter mixture.
Roll about a Tablespoon full into a ball, then roll dough ball in extra sugar. Place on a baking sheet. Continue rolling and place cookies at least 2 inches apart. Bake for 7-9 minutes. Cookies should be puffy and soft looking.
Allow to cool for a minute or two, then press a kiss into the center of the cookie. Remove cookies to wire rack and cool completely.

Copyright: Yummly Blog Selfe

Comment 942 / Based On 942 Total User

Rated 4,9 / Based On 942 Customer Reviews

Food

Gluten and Dairy Free Peanut Butter Cookies

November 15, 2019

These are some of the best gluten free peanut butter cookie recipes that is easy, chewy and delicious! I love these gluten and dairy free easy peanut butter cookies as one of my Christmas cookie recipes. They are perfect for gluten free cookie exchange parties. #glutenfreecookies #easypeanutbuttercookies

Gluten and Dairy Free Peanut Butter Cookies , By Yummly Blog Selfe .

4,9 ★★★★★ | These are some of the best gluten free peanut butter cookie recipes that is easy, chewy and delicious! I love these gluten and dairy free easy peanut butter cookies as one of my Christmas cookie recipes. They are perfect for gluten free cookie exchange parties. #glutenfreecookies #easypeanutbuttercookies

Total Time: 22 Minutes,Servings: 24 Servings

Ingredients :

1 Cup Peanut Butter
½ Cup Vegan Butter
½ Cup Sugar
½ Cup Brown Sugar
2 Eggs
2 tsp. Vanilla
1 ½ Cups Gluten Free Flour
1 tsp. Baking Soda
¼ tsp. Salt
½ tsp. Xanthan Gum

Instructions :

Preheat the oven to 350ºF. In a stand mixer, or with a hand mixer and a mixing bowl, cream the peanut butter, eggs, sugars, vegan butter (use regular if your not dairy free) and vanilla for 2 minutes on medium speed.
Add the baking soda, salt, xanthan gum, and gluten free flour. Mix for 3 minutes on medium/low speed scraping the sides of the bowl halfway through.
With a cookie scooper drop the dough on a baking sheet lined with parchment paper. Space them about 2 inches apart if possible. You can press them down and shape the sides if needed. Press a fork on top in an X shape. Bake for 12 minutes. Allow to cool for about 15 minutes before serving.

Copyright: Yummly Blog Selfe

Comment 857 / Based On 857 Total User

Rated 4,9 / Based On 857 Customer Reviews

Food

Peanut Butter Blossoms

November 15, 2019

Peanut Butter Blossoms taste like peanut butter and brown sugar, topped with chocolate kisses. PERFECT for a holiday party, and ready in under 15 minutes! #easy #best #christmas #chocolate #peanutbutter #cookies #soft #chewy #classic #dinnerthendessert

Peanut Butter Blossoms , By Yummly Blog Selfe .

4,9 ★★★★★ | Peanut Butter Blossoms taste like peanut butter and brown sugar, topped with chocolate kisses. PERFECT for a holiday party, and ready in under 15 minutes! #easy #best #christmas #chocolate #peanutbutter #cookies #soft #chewy #classic #dinnerthendessert

Total Time: 25 Minutes,Servings: 25 Servings

Ingredients :

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup unsalted butter room temperature
1 large egg
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
36 chocolate kisses

Instructions :

Preheat oven to 375 degrees.
In the stand mixer add the sugar, brown sugar, peanut butter, butter and egg on medium speed until well mixed, then add the flour and baking powder until just combined.
Roll into one inch balls then bake for 8-10 minutes.
When they come out of the oven press a chocolate kiss into the center of the cookie immediately.

Copyright: Yummly Blog Selfe

Comment 719 / Based On 719 Total User

Rated 4,9 / Based On 719 Customer Reviews

Food

Gluten-Free Peanut Butter Blossoms

November 15, 2019

Gluten-Free Peanut Butter Blossoms are the ultimate Christmas dessert recipe! They are made with 7 ingredients in one bowl and are ready in 20 minutes! Dress them up by making your own holiday shaped chocolates and they'll be the first to disappear from your cookie tray! #glutenfree #peanutbutter #cookie #christmas #chocolate #peanutbutterblossom #recipe #dairyfree

Gluten-Free Peanut Butter Blossoms , By Yummly Blog Selfe .

4,9 ★★★★★ | Gluten-Free Peanut Butter Blossoms are the ultimate Christmas dessert recipe! They are made with 7 ingredients in one bowl and are ready in 20 minutes! Dress them up by making your own holiday shaped chocolates and they'll be the first to disappear from your cookie tray! #glutenfree #peanutbutter #cookie #christmas #chocolate #peanutbutterblossom #recipe #dairyfree

Total Time: 45 Minutes,Servings: 12 Servings

Ingredients :

1 cup creamy peanut butter
½ cup granulated sugar
1 egg lightly beaten
1 tsp pure vanilla extract
¼ tsp sea salt*
½ cup mini chocolate chips
12 pieces of chocolate candy* (frozen)
Homemade Chocolate Candies :
1/2 cup semi-sweet chocolate chips
1 TBS Creamy peanut butter

Instructions :

Place chocolate candies in the freezer at least 1 hour before making cookies!
Preheat oven to 350 degrees F
In a large bowl, mix together peanut butter and sugar.
Add egg, vanilla and salt and stir until combined.
Mix in chocolate chips until evenly combined.
Roll 2 TBS portions of dough into balls or use a small cookie scoop and on baking sheet lined with parchment paper about 1” apart (these cookies do not spread at all).
Bake for 8-10 minutes or until bottoms are just barely browned.
As soon as you remove the pan from the oven, remove chocolate candy from the freezer and gently press one into the center of each cookie.
Let cool for 5 minutes on the baking pan, then carefully transfer to a wire cooling rack.
If you choose to make chocolate shapes, you may need to put the cookies on the pan in the freezer to prevent the shapes from melting!
Homemade Chocolate Candies :
In a microwave-safe bowl melt together chocolate chips and peanut butter and stir until combined and smooth.
Place a silicone mold on a baking sheet and fill it with the prepared chocolate peanut butter mixture.
Place filled mold in the freezer until chocolate has hardened (about 1-2 hours).
Once hardened, remove from mold and place back in the freezer until cookies are ready, then use them as the frozen chocolate in the recipe!

Copyright: Yummly Blog Selfe

Comment 843 / Based On 843 Total User

Rated 4,9 / Based On 843 Customer Reviews

Food

Chocolate Kiss Cookie Recipe

November 15, 2019

A classic Christmas cookie in my house are the Hershey kiss cookies. You may know them as a peanut butter blossom cookie but we all know them as the cookie that disappears first at the cookie exchange. It takes just under an hour to make these easy cookies all year long to satisfy both your sweet and salty tooth. #Christmascookie #easycookie #cookieexchange #peanutbuttercookie #hershey #hersheykiss #stgrecipes

Chocolate Kiss Cookie Recipe , By Yummly Blog Selfe .

4,9 ★★★★★ | A classic Christmas cookie in my house are the Hershey kiss cookies. You may know them as a peanut butter blossom cookie but we all know them as the cookie that disappears first at the cookie exchange. It takes just under an hour to make these easy cookies all year long to satisfy both your sweet and salty tooth. #Christmascookie #easycookie #cookieexchange #peanutbuttercookie #hershey #hersheykiss #stgrecipes

Total Time: 27 Minutes,Servings: 48 Servings

Ingredients :

48 Hershey's Kisses
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup additional granulated sugar for rolling

Instructions :

Preheat oven to 375°F.
In a mixing bowl with the beater attachments, cream the shortening and peanut butter until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
In a separate bowl, stir together flour, baking soda and salt; gradually add the dry ingredients into the peanut butter mixture.
Using a small cookie scoop, portion out the peanut butter dough and shape dough into 1-inch balls.
Roll the peanut butter balls in granulated sugar.
Place the cookie dough balls on an un-greased cookie sheet, a cookie sheet line with parchment paper OR a sil pat matt.
Bake at 375 for 8-10 minutes or until slightly brown.
Immediately press an unwrapped Hershey's chocolate kiss into center of each cookie.
As soon as all the kisses have been pressed into the peanut butter cookie, immediately remove from cookie sheet to wire rack.
Cool completely.

Copyright: Yummly Blog Selfe

Comment 869 / Based On 869 Total User

Rated 4,9 / Based On 869 Customer Reviews

Food

Easy Buffalo Chicken Dip

November 15, 2019

Buffalo Chicken Dip tastes just like buffalo wings dipped in ranch dressing with just five ingredients. No mess and all the flavors you love! | #dip #holiday #christmas #buffalochicken #chicken #dinnerthendessert

Easy Buffalo Chicken Dip , By Yummly Blog Selfe .

4,9 ★★★★★ | Buffalo Chicken Dip tastes just like buffalo wings dipped in ranch dressing with just five ingredients. No mess and all the flavors you love! | #dip #holiday #christmas #buffalochicken #chicken #dinnerthendessert

Total Time: 20 Minutes,Servings: 12 Servings

Ingredients :

1 1/2 pounds chicken breast cooked and chopped
16 ounces cream cheese room temperature
1 cup ranch dressing
3/4 cup buffalo wing sauce
1 1/2 cups shredded Cheddar cheese

Instructions :

Preheat the oven to 375 degrees and mix everything except 1/2 cup of the cheddar cheese into a large bowl until well combined.
Pour the mixture into a 9x9 pan and cover with remaining cheese before baking for 20-25 minutes.

Copyright: Yummly Blog Selfe

Comment 817 / Based On 817 Total User

Rated 4,9 / Based On 817 Customer Reviews

Food

The Best Buffalo Chicken Dip Recipe

November 15, 2019

This Buffalo Chicken Dip Recipe is everyone’s favorite game day or party appetizer! Made with juicy shredded chicken, creamy ranch dressing, cream cheese, hot sauce, and loads of cheese, this easy and delicious Buffalo Chicken Dip is then baked until golden, bubbly, and perfect for dipping.

The Best Buffalo Chicken Dip Recipe , By Yummly Blog Selfe .

4,9 ★★★★★ | This Buffalo Chicken Dip Recipe is everyone’s favorite game day or party appetizer! Made with juicy shredded chicken, creamy ranch dressing, cream cheese, hot sauce, and loads of cheese, this easy and delicious Buffalo Chicken Dip is then baked until golden, bubbly, and perfect for dipping.

Total Time: 45 Minutes,Servings: 12 Servings

Ingredients :

3 large boneless skinless chicken breasts - boiled and shredded
8 ounces cream cheese - cubed
1 cup ranch dressing - homemade or store-bought
1 cup hot sauce - (I used Frank's RedHot), plus more as needed
1 tsp freshly ground black pepper
1 tsp garlic powder
1/2 cup green onion - chopped
1.5 cups mozzarella cheese - shredded, divided
1.5 cups cheddar cheese - shredded, divided

Instructions :

Cook the chicken. If your chicken is not yet cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot and allow to rest until cool enough to handle (note- the cooking time for the chicken is not included in the total cooking time for this dish).
Prep. Preheat your oven to 350 degrees F. and spray a 9x9-inch baking pan (or approximate size) with non-stick cooking spray.
Warm the sauce. To a medium saucepot over medium-low heat add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese has dissolved in the ranch and hot sauce. Remove from heat.
Combine. Add the cooked and shredded chicken, green onion, 1 cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot. Mix well to combine. Transfer to your prepared baking pan and top with remain mozzarella and cheddar cheese.
Bake. Bake for approximately 20-30 minutes, or until the cheese has melted and the sides are starting to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until top is golden brown. Remove immediately.
Serve. Serve with tortilla chips, vegetable sticks, crackers, or enjoy leftovers wrapped in a tortilla with all your favorite greens.

Copyright: Yummly Blog Selfe

Comment 754 / Based On 754 Total User

Rated 4,9 / Based On 754 Customer Reviews

Thursday, November 14, 2019

Food

Buffalo Chicken Dip Crockpot Recipe

November 14, 2019

NEW Buffalo Chicken Dip Crockpot Recipe for an easy Snack or Football Appetizer! Buffalo chicken dip is the best hot dip recipe to make. #buffalo #chicken #dip #hotdip #buffalochickendip #easy #slowcooker #crockpot #appetizer #party #holiday

Buffalo Chicken Dip Crockpot Recipe , By Yummly Blog Selfe .

4,9 ★★★★★ | NEW Buffalo Chicken Dip Crockpot Recipe for an easy Snack or Football Appetizer! Buffalo chicken dip is the best hot dip recipe to make. #buffalo #chicken #dip #hotdip #buffalochickendip #easy #slowcooker #crockpot #appetizer #party #holiday

Total Time: 135 Minutes,Servings: 4 Servings

Ingredients :

2 chicken breasts or thighs
3 oz buffalo chicken sauce
4 oz cream cheese (half a container)
4 oz ranch or blue cheese dressing
1 stalk celery, chopped (optional)
1/2 to 1 cup shredded cheese
Salt and pepper, to taste

Instructions :

Place the buffalo chicken sauce and chicken breasts in a small pan and heat over medium heat for 5-7 minutes, turning the chicken once while cooking.
Remove from heat and meanwhile, assemble the cream cheese, dressing, and celery and place in your crockpot.
Shred the cooled chicken and add it, along with the buffalo chicken sauce, to the crockpot.
Heat on slow for 2 hours to ensure chicken finishes cooking.
Stir in your cheese just before serving.
Serve warm alongside chips or vegetables.

Copyright: Yummly Blog Selfe

Comment 843 / Based On 843 Total User

Rated 4,9 / Based On 843 Customer Reviews

Food

Buffalo Chicken Dip Recipe

November 14, 2019

This Buffalo Chicken Dip Recipe the perfect easy appetizer to enjoy in the crockpot or oven! Filled with chicken, buffalo sauce, ranch and cheese for the ultimate Buffalo Chicken Dip to enjoy anytime! #buffalo #chickenfoodrecipes #dips #dinnerrecipes #thanksgivingrecipes

Buffalo Chicken Dip Recipe , By Yummly Blog Selfe .

4,9 ★★★★★ | This Buffalo Chicken Dip Recipe the perfect easy appetizer to enjoy in the crockpot or oven! Filled with chicken, buffalo sauce, ranch and cheese for the ultimate Buffalo Chicken Dip to enjoy anytime! #buffalo #chickenfoodrecipes #dips #dinnerrecipes #thanksgivingrecipes

Total Time: 30 Minutes,Servings: 8 Servings

Ingredients :

2 cans chunk chicken drained
2 packages cream cheese softened
1 cup Ranch dressing
3/4 cup pepper sauce such as Frank’s Red Hot – I like the Buffalo Wing Sauce
1 1/2 cups shredded cheddar cheese
1 bunch celery
1 box chicken-flavored crackers

Instructions :

Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
If cooking in the oven, add to a 450-degree oven for 10-15 minutes.
Serve with celery sticks and crackers.

Copyright: Yummly Blog Selfe

Comment 718 / Based On 718 Total User

Rated 4,9 / Based On 718 Customer Reviews

Food

Crockpot Buffalo Chicken Dip Recipe

November 14, 2019

Crockpot Buffalo Chicken Dip RecipeCrockpot Buffalo Chicken Dip Recipe. This Crockpot Dip Recipe is easy to make in the crockpot and is an amazing chicken dip with awesome buffalo flavor. #Keto #LowCarb #WeightWatchers #Chicken #Buffalo #MidgetMomma

Crockpot Buffalo Chicken Dip Recipe , By Yummly Blog Selfe .

4,9 ★★★★★ | Crockpot Buffalo Chicken Dip RecipeCrockpot Buffalo Chicken Dip Recipe. This Crockpot Dip Recipe is easy to make in the crockpot and is an amazing chicken dip with awesome buffalo flavor. #Keto #LowCarb #WeightWatchers #Chicken #Buffalo #MidgetMomma

Total Time: 95 Minutes,Servings: 5 Servings

Ingredients :

8 Ounces cream cheese
1/2 Cup ranch liquid or blue cheese dressing
1/2 Cup buffalo style hot sauce
1/2 Cup Monterey Jack cheese
11 Ounces chicken Cooked and shredded

Instructions :

In your crockpot place the cream cheese and use of rubber spatula to soften cream cheese. Add the rest of ingredients and mix well.
Cook the dip in the covered crockpot on high for 1 1/2 hours. Turn the crock pot to warm and server with tortilla chips.

Copyright: Yummly Blog Selfe

Comment 896 / Based On 896 Total User

Rated 4,9 / Based On 896 Customer Reviews

Food

CREAMY CROCKPOT WHITE CHICKEN CHILI

November 14, 2019

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!

CREAMY CROCKPOT WHITE CHICKEN CHILI , By Yummly Blog Selfe .

4,9 ★★★★★ | This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!

Total Time: 175 Minutes,Servings: 6 Servings

Ingredients :

1 lb boneless skinless chicken breasts trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium)
2 15oz cans great Northern beans drained and rinsed
2 4oz cans diced green chiles (I do one hot, one mild)
1 15oz can whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced fat cream cheese softened
1/4 cup half and half
TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese

Instructions :

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.

Copyright: Yummly Blog Selfe

Comment 764 / Based On 764 Total User

Rated 4,9 / Based On 764 Customer Reviews

Food

Healthy White Chicken Chili

November 14, 2019

Healthy and Creamy White Chicken Chili with Greek Yogurt can be made in the crockpot, Instant Pot, or on the stove! If you're looking for an easy clean eating recipe, you've found one! This spicy chili recipe uses jalapenos and poblano peppers and is perfect for your holiday grazing table! 21 Day Fix Chili | 2B Mindset Chili | Portion Fix Chili | Healthy Chili Recipe #21dayfix #2bmindset #beachbody #chili

Healthy White Chicken Chili , By Yummly Blog Selfe .

4,9 ★★★★★ | Healthy and Creamy White Chicken Chili with Greek Yogurt can be made in the crockpot, Instant Pot, or on the stove! If you're looking for an easy clean eating recipe, you've found one! This spicy chili recipe uses jalapenos and poblano peppers and is perfect for your holiday grazing table! 21 Day Fix Chili | 2B Mindset Chili | Portion Fix Chili | Healthy Chili Recipe #21dayfix #2bmindset #beachbody #chili

Total Time: 55 Minutes,Servings: 4 Servings

Ingredients :

1.5 - 2 lbs. frozen chicken breast 2 large
1 cup dried white beans washed but not soaked
3 fresh green chilis chopped I used poblano, about 1C
2 jalapenos chopped
1 large red bell pepper chopped about 1C
1 yellow onion chopped about 1/2C
4 cloves minced garlic
1/2 tbsp cumin
1/2 tbsp chili powder
1/2 tsp pepper
2 cups chicken stock
1 cup unsweetened almond milk
3/4 cup plain Greek yogurt

Instructions :

Instant Pot:
Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken.
Give the chili a quick stir to mix up the seasoning.
Place the frozen chicken on top so that you can easily shred it when it is done cooking.
Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the "bean", "manual", or "pressure cook" buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
Remove the chicken, shred it, and add it back to the chili.
Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired.
Top with cheese, cilantro, and avocado then serve.
Slow cooker:
Dump everything into the slow cooker except the plain Greek yogurt and frozen chicken.
Give the chili a quick stir to mix up the seasoning.
Place the frozen chicken on top so that you can easily shred it when it is done cooking.
Cover the slow cooker with the lid. Cook on low heat for 6-8 hours.
Remove the chicken, shred it, then add it back to the chili.
Mix in the Greek yogurt.
Top with cheese, cilantro, and avocado then serve.
Stovetop:
Soak your beans overnight.
Mix all the ingredients except the Greek yogurt in a large pot.
Bring the chili to a boil on high heat, then cover and reduce the heat to low.
Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
Remove the lid and shred the chicken. Add the chicken back to the chili.
Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
Top with cheese, cilantro, and avocado then serve.

Copyright: Yummly Blog Selfe

Comment 718 / Based On 718 Total User

Rated 4,9 / Based On 718 Customer Reviews