Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I’ve ever had! Made hands-off in the instant pot, this creamy dish is going to be your favorite way to cook it!

Stroganoff is an easy delicious meal the whole family can get behind. If you do not have an instant pot, try these other tried and true favorite stroganoff recipes instead, One Pot Ground Beef, Slow Cooker Chicken Mushroom, and One-Pot Steak Stroganoff!

Instant Pot Stroganoff being stirred with a wooden spoon.

Beef Stroganoff

Making beef stroganoff in the instant pot has changed everything! This family favorite, comfort food has been elevated by making it in the instant pot. No more babysitting the pan on the stove all day to get the most tender juicy beef ever. The instant pot infuses the flavors into the beef creating a robust and savory taste that is scrumptious. The mushrooms and onions add that little bit of something extra. And the sour cream gives it a smooth creamy texture with a bit of tang that is classic with stroganoff.

Making it all in one pot saves on clean up, which is always a plus. Also using an instant pot keeps the heat from heating up your whole kitchen. Pressure cooking beef allows the tough fibers to break down even faster and more thoroughly, guaranteeing melt in the mouth beef. A perfect compliment to the noodles and broth. My family loves stroganoff and I love how easy the instant pot makes it! This is a must try!

What You Need For Instant Pot Stroganoff

Basic ingredients come together in an infusion of flavor in the instant pot.

  • Olive oil: For browning and sauteing the meat and vegetables.
  • Stew meat: Cut in one-inch cubes
  • Salt and pepper: Add to taste
  • Small white onion: chopped, can use yellow too.
  • Mushrooms: White button or cremini sliced
  • Garlic: Fresh cloves minced
  • Flour: All-purpose is all you need.
  • Beef broth: Adds flavor and creates the sauce.
  • Worchestershire sauce: Classic umami flavor that is so good.
  • Wide egg noodles: Other noodles will work too.
  • Sour cream: Full fat or low fat, but not no fat.
  • Parsley for garnish: Optional but it adds color.

Making Stroganoff in the Instant Pot

This could not be easier, and the instant pot takes the work out of it.

  1. Sauté Meat: Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
  2. VegetablesAdd in the onion, mushrooms, and garlic. Sauté until they are almost tender.
  3. Combine: Add the stew meat back to the instant pot and add the flour. Cook until the four are brown and the mixture is coated.
  4. Cook: Add in the beef broth and Worcestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
  5. Release: Manually release the pressure. And carefully remove the lid. Add in the egg noodles and stir. Cover and seal the instant pot and cook for 3 minutes.
  6. Add Sour Cream: Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.
Sauteing the beef, mushrooms and onions, then adding the flour and broth. After it's cooked adding the sour cream.

What Goes Great With Instant Pot Stroganoff

This is such a great dish as it has both the starch and protein combined together. All you need are vegetables, some fruit and if you are my kids, they’d say more carbs. I always like to add side dishes that add color and complete the meal. It is a hearty, soul-satisfying meal that will be perfect any night of the year!

Instant Pot Beef Stroganoff Tips and Variations

Savory, filling and delicious, this is will hit the spot any night of the week!

  • Beef: I used stew meat in this recipe because the instant pot helps it become tender and juicy. You can also use chuck roast cut up into bite-sized pieces. Ground beef can also be used successfully. Cook the ground beef till no longer pink and drain off the grease. Remove from the instant pot and then saute the vegetables as the recipe directs.
  • Mushrooms: Not everyone is a fan of mushrooms, you can either leave them out or substitute them for zucchini or beans.
  • Noodles: You will need enough liquid to just cover the dry noodles before cooking them. If you need more liquid add more beef broth to just cover.
  • Thicken: If your stroganoff is too liquidy, after cooking turn on the saute feature and boil off any extra liquid.
  • Sour Cream: Using full or low-fat sour cream work best, non-fat does not provide the creaminess and can end up looking separated.
  • Storage: This can be kept in a tightly covered airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stove top. I do not recommend freezing as the dairy will separate and it will not warm up well.

A serving of Instant pot stroganoff in a bowl garnished with parsley.

Print

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I've ever had! Made hands-off in the instant pot, this creamy dish is going to be your favorite way to cook it!
Course Dinner, Main Course
Cuisine American
Keyword beef stroganoff, instant pot beef stroganoff
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 550kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon olive oil
  • 2 pounds stew meat in one inch cubes
  • salt and pepper
  • 1 small white onion chopped
  • 6 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 1/4 cup flour
  • 3 1/2 cups beef broth
  • 1 Tablespoon worchestershire sauce
  • 12 ounce wide egg noodles
  • 3/4 cup sour cream
  • chopped parsley for garnish

Instructions

  • Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
  • Add in the onion, mushrooms and garlic. Sauté until they are almost tender.
  • Add the stew meat back to the instant pot and add the flour. Cook until the four is brown and the mixture is coated.
  • Add in the beef broth and worchestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
  • Manually release the pressure. And carefully remove the lid. Add in the egg noddles and stir. Cover and seal the instant pot and cook for 3 minutes.
  • Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.

Nutrition

Calories: 550kcal | Carbohydrates: 48g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 670mg | Potassium: 912mg | Fiber: 3g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 5mg



Source link

Grilled Honey Lime Cilantro Chicken

This Honey Lime Chicken is perfectly grilled tender and juicy meat. Marinated in a honey lime cilantro marinade, the flavor of this chicken is incredible!

Fresh and zippy this chicken is dynamite. Make it a scrumptious meal and serve it with Asparagus, Pineapple, and Potatoes.

A plate of grilled honey lime cilantro chicken garnished with cilantro and limes.

Grilled Honey Lime Chicken

Honey + Lime + Cilantro = one of my favorite flavor combinations. Something about the sweet honey and tangy lime plus the cilantro infuse this chicken with such amazing flavor. I love cilantro! It is one of my favorite herbs to cook and garnish with. Definitely grill it up this summer with your family! You will not regret it!

This marinade comes together quickly and I love to marinade for a few hours so the chicken can soak up the delicious flavor. I am seriously all about the quick and easy BBQ dishes lately. Since the weeks are starting to get so busy and school is almost over this chicken was a delicious meal that my entire family loved. After a busy day, we love to just spend time in the backyard while we BBQ. I always call a meal a success when the entire family including the picky eater devours it. We all loved this chicken so much and the flavor is awesome!

Ingredients For Honey Lime Cilantro Chicken

Just a handful of ingredients is all you need to make a dish that is going to sizzle, literally! This honey lime chicken has all the flavor! For all the ingredient amounts scroll to the bottom for the recipe card.

  • Boneless skinless chicken breasts, or thighs: I have used both with great success
  • Lime juice: Freshly squeezed is the best.
  • Honey: Sweet honey compliments the lime beautifully.
  • Soy Sauce: Adds a bit of umami flavor that is impeccable.
  • Olive oil: To help the chicken cook up nicely and give a bit of flavor.
  • Garlic cloves: minced
  • Cilantro finely chopped: Adds so much freshness and color.
  • Salt and Pepper: Add to taste.

Let’s Grill Some Chicken!

From beginning to end, this is an easy full of flavor chicken the whole family will love! Grilled chicken is a favorite in our home and this recipe is so quick and easy to make!

  1. The Marinade: In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt, and pepper.
  2. Let it all soak in: Pour the sauce over the chicken and let marinate for 3 hours or overnight.
  3. Grill: Preheat your grill to medium-high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
A bowl with marinade all mixed together with a whisk.

Tips for the Best Chicken with Honey Lime Cilantro Marinade

You will love this easy dynamite grilled chicken! Honey and lime mixed together is the perfect combination! Then top it off with cilantro and you have a dynamic duo. With these quick tips you will be grilling the perfect chicken every time.

  • Chicken: It all starts with the chicken. For grilling, I highly recommend using chicken thighs with bone-in if you can. They will be the juiciest. If you use chicken breasts, pound them so they are the same thickness. They will cook more evenly.
  • Marinate: The lime and soy sauce will act like an acid breaking down the chicken fibers and helping them absorb the flavor and moisture. This will help the chicken not only taste amazing but help keep it tender and moist.
  • Spicy: If you need a bit more spice you can add some jalapeno juice or chopped-up jalapeno peppers.
  • Internal Temp: The internal temperature of the chicken should reach 160 degrees for safety. Check out my other tips for how to get it cooked done, but not overdone.
  • Let it Rest: Tent the chicken for 5-10 minutes to let the juices redistribute throughout the meat. This leaves more juice inside the chicken and less on your plate.
  • Drizzle: Reserve ¼ of a cup of the marinade before adding the chicken to marinate. When the chicken is done grilling drizzle the extra marinade over the top. DO NOT use the marinade the raw chicken had been sitting in.

chicken marinating in the bowl of seasonings.

What to Serve with this Incredible Chicken

The freshness from the lime and cilantro create a light zippy dish, that is perfect for a busy weekday or lazy weekend. The chicken is full of flavor and tender and juicy. This is perfect as a stand-alone main dish or cut it up and serve it over a salad.  You can also use this honey lime cilantro chicken in tacos, rice bowls, or even make a sandwich that will sure to please. However, you serve it here are some sides to compliment your dish.

Grilled honey lime chicken ready to serve.

Tips For Grilling Chicken

Grilling can seem intimidating, especially with chicken, but there are just a few things to keep in mind and get right every time. Take your grilled chicken to the next level with these tips to help you out this summer!

  • Prep: Preparing the grill is just as important as the marinade. Clean the grill and oil it before adding the chicken. I first clean the grill with a grill brush to get the gunk from the last grill off. Then, using tongs to hold a wad of paper towels folded into a nice square, and dipped in a high smoke oil, grease the grill.
  • Chicken: If you want even a better chance of getting juicy, moist chicken, choose chicken with the skin on as well as bone-in.
  • First Sear: Heat the grill with one side on high and the other side on medium-high heat. First, sear the chicken on the high heat side of the grill. Leave it on the high heat side till char marks form.
  • Then Low and Slow: Once you have that nice charred grill line, flip the chicken over and onto the lower heat. Keep the grill closed to reduce drying out and grill without turning over again till desired internal temperature has been reached. The total cook time will be around 25- 30 minutes roughly.
  • When to Take it Off: When chicken is removed from the grill and rested it will continue to cook inside. You can safely take your chicken off once the internal temperature reaches anywhere from 155-157. As it rests it will reach internally to 160 degrees.

The grilled honey lime cilantro chicken on a white platter.

Print

Grilled Honey Lime Cilantro Chicken

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Perfectly grilled tender and juicy chicken marinated in a honey lime cilantro marinade. The flavor of this chicken is incredible!
Course Drinks, Main Course
Cuisine American
Keyword grilled chicken, grilled honey lime chicken, honey lime chicken
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 314kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds boneless skinless chicken breasts, or thighs
  • 1/4 cup lime juice
  • 1/2 cup honey
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon olive oil
  • 2 garlic cloves minced
  • 1/2 cup cilantro finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper.
  • Pour the sauce over the chicken and let marinade for 3 hours or overnight.
  • Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

Notes

Updated on May 27, 2021

Originally Posted on May 12, 2016

Nutrition

Calories: 314kcal | Carbohydrates: 25g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 605mg | Potassium: 612mg | Fiber: 1g | Sugar: 23g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg



Source link

Freedom a la Cart | Columbus, OH

Freedom a la Cafe | Facebook | T: @freedomalacart | IG: @freedomalacart
123 E. Spring St. (map it!)
Columbus, OH 43215
(614) 992-3252

Open Mon-Fri, 7a-3p; Sat, 8a-3p
Vegetarian/vegan/gluten free? Y/Y/Y
Kid-friendly? Y

Freedom a la Cart has been around as an organization for several years, with the all-important mission of fighting human trafficking in central Ohio. It does this by employing and empowering survivors of sex trafficking and exploitation through its growing catering business and now – a public cafe downtown!



Source link

Brekkie Shack | Grandview, OH

Brekkie Shack | Facebook | IG: @brekkieshack
1060 Yard St. (map it!)
Columbus, OH 43212
(614) 525-0190

Vegetarian/vegan/gluten free? Y/Y/Y
Kid-friendly? Y

Visited: Sunday, May 23, 2021 at 11:30 a.m.

I feel kinda bad that it’s taken us a couple years to visit a Columbus place with breakfast specifically in the title! But we’ve finally made it to the Brekkie Shack in Grandview Yard, and already we know we’ll be back soon.

Brekkie Shack makes its home in a corner space of the new development, with tall windows on two sides and a long patio. Street parking is available all around. We caught the cafe on a busy Sunday, but the line moved quickly while servers helped guests find tables.

In addition to full breakfast and lunch, Brekkie Shack offers baked goods, coffee, and cocktails. We quickly spied out a cream-filled donut and a chocolate chip peanut butter blondie.

Perfect for summer sipping: the rosé spritzer with rosé, Downeast cider, and soda.

We ordered a solid sampling of the breakfast menu.

The Meat Lover’s Burrito wraps cheesy eggs, sausage, bacon, and roasted chicken with a spicy aioli in a multigrain tortilla. The eggs form a big chunk in the burrito, but it got a thumbs-up from Will.

The smashed avocado toast is a very nice version of the modern brunch staple: olive oil-crusted multigrain topped with properly smashed avocado, red pepper flakes, and lemon zest. We added an egg, like you do.

The Coastin’ Burrito blends cheesy scrambled eggs, black beans, avocado, fries, and a seasoned cream (which added a lovely zing), plus a side of crispy and salty tots.

I went big with their All The Feels Egg Sandwich: fluffy multigrain overflowing with souffled egg, bacon, white cheddar, crispy brussel sprouts, and a slightly sweet maple sauce. A mess to eat but nicely composed; I loved the touch of the crispy sprouts, but could use a little more of the maple sauce.

We got to say hi to Lisa Rusch, who co-owns Brekkie Shack with her twin sister Lindsey, and she shared a couple more seasonal treats with us, including a lemon bar and a strawberry strudel coffee cake.

Like I said, I’m sorry it’s taken us this long to check out Brekkie Shack, although I’m very glad we remedied it. Nice, open space. Creative menu that offers some modern takes on breakfast classics. Solid coffee service (I enjoyed my shot of espresso) and some fun cocktails. Well worth the visit!




Source link

World’s Best Steak Marinade

World’s Best Steak Marinade adds so much flavor to your juicy steak. It helps to tenderize and infuse the steak with flavor and creates the best steak ever!

Steak isn’t just for fancy meals, you can have it any time of the week. Pair it with a Salad, Potatoes, and Asparagus for a meal that is restaurant-worthy, but better!

Cut steak with steak marinade in a skillet with two slices of lemon.

Steak Marinade Recipe

Today I am sharing with you the BEST steak marinade! My mouth is watering just thinking about it! Steak can be a little intimidating to cook, it used to be for me. I think it was because steak is usually so spendy and I never wanted to mess it up. We all know that when steak is done right, it is insanely delicious. With this marinade, I have created a foolproof way of guaranteeing your steak will taste heavenly. It is the perfect blend of spices and herbs that enhances the natural flavor of steak without being overpowering.

If you do not have an air fryer to cook your steak then cooking steak in the skillet is the way to go! It puts that perfect sear on the outside and then you can watch it carefully and let it cook to your desired doneness. Adding butter at the end just adds that extra touch that is crazy luscious. This marinade is perfect for grilled steaks too, and I love grilling as much as the next person, but this way I can cook it all year long, even when it is too cold outside to grill. You have to try this marinade and cooking it in a skillet too!

What Do you Use to Marinate a Steak?

This steak marinade is packed with dried herbs, soy sauce, Worcestershire sauce, olive oil, lemon juice, and garlic. These ingredients all come together to give you such amazing flavor and the perfectly cooked juicy steak!

  • Soy sauce: Adds a bit of salty and tons of flavor.
  • Lemon juice: Adds acidity to tenderize and flavor.
  • Olive oil: Help seal in juiciness.
  • Worcestershire sauce: One of the best umami flavors for beef.
  • Minced garlic: Use fresh for the best tasting.
  • Italian seasoning: A go-to combination of outstanding herbs.
  • Pepper and Salt: To taste, but do not leave it out.
  • Red pepper: Adds a bit of spice.
  • Steaks: I used rib eye, New York is also great
  • Butter: Butter is truly the best thing to cook steak in! Hands down!
  • Chopped Parsley: Adds a pop of color.

Let’s Marinate Some Steak!

The aroma this mix gives off before you add the meat is insane. You know it’s going to be incredible just from by the smell of it. Mix in a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

To Make the Steaks in a Skillet

  1. Cook it: Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium-well.
  2. Top it: Top with butter and garnish with fresh parsley if desired.
World's Best Steak Marinade mixed in a clear bowl.

How Do you Make a Steak Tender?

There are two ways that I use to make a steak tender. Acidic tenderizers are a great way to get a tender steak. I include lemon juice in my marinade to help to soften the steak. it breaks down the tough fibers in the meat. If you are starting out with an already tough cut of meat, I will also break down the fibers by pounding the meat before I cook it.

Why is my Steak Tough and Chewy?

The muscle fibers in meat have to be broken down and the proteins turned into gelatin in order to make meat tender. This happens very quickly over high heat with tender cuts of steak like filet mignon, but tougher cuts of meat require slow cooking, usually in some sort of liquid to keep them from drying out.

Uncooked steak in a Ziplock bag with the steak marinade.

How Long do you Marinate Steak?

As soon as your marinade is ready to go you add your steaks and let them soak up all of that delicious flavor. It also tenderizes as it marinates. The minimum to let these steaks marinate is 2 hours, but can also be marinated overnight. The flavor is seriously out of this world!

How Do you Know your Steak is Done?

Everyone loves their steak done to different degrees and using a thermometer is the way to go to make sure you cook it just right. Remember too, when your steak is taken off the heat it will continue to cook for a minute or two, raising the temperature about 2-4 degrees more. I often remove my meat right before it reaches that perfect temp.

Steak Doneness Internal Temperature Center Color
Medium Rare 130-135 °F Pink
Medium 135-145 °F Some Pink
Well 145-155 °F Sliver of Light Pink
Well Done 155-165 °F Mostly Brown
Cooked steak in a skillet with marinade, lemons and garnish on top.

Cooking Steak in a Skillet Tips

I love to cook my steaks in a skillet. It only takes minutes to get that crispy brown edge and medium cooked inside. But you can also use this recipe to grill. It is perfect for both. It is going to give your steaks the very best flavor!

  • Cast Iron: The best skillet to use is a cast-iron skillet. It distributes the heat evenly and browns steak beautifully.
  • Heat it up: Use the largest burner on your stove and heat up the cast iron before placing the steaks in. This will ensure I good crusty sear. The oil in the pan should be shimmering almost to the smoking point.
  • Dab the Steak: With a paper towel, gently dab the steaks dry. Do not worry you will not take off marinade that is already saturated into the meat. When the meat is dry it will make sure there is a good sear, creating that incredible flavorful crust. When they are moist, they tend to steam instead of sear, which will cause them to be soft.
  • Add The Butter Last: Place the butter in the pan right before you are ready to take them out. You do not want your butter to burn, which it can easily with the high heat.
  • Let it rest: However you cook your steak be sure to let it rest 5-15 minutes for the juices to redistribute throughout the steak. This way you won’t end up with all the good flavor on your plate instead of inside the meat.

Marinated and cooked steak with cooked potatoes, green beans and sliced lemons on a white plate.

Print

World’s Best Steak Marinade

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

World’s Best Steak Marinade adds so much flavor to your juicy steak. It helps to tenderize and infuse the steak with flavor and creates the best steak ever!
Course Main Course
Cuisine American
Keyword marinade, steak marinade
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 6 steaks
Calories 548kcal
Author Alyssa Rivers

Ingredients

  • 1/3 cup soy sauce
  • 1/3 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon minced garlic
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • pinch of red pepper
  • 1 1/2 pound steaks I used rib eye, New York is also great
  • 2 tablespoons butter
  • fresh chopped parsley

Instructions

  • In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
  • Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

To make the steaks in a skillet:

  • Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
  • Top with butter and garnish with fresh parsley if desired.

Notes

Updated on May 10, 2021

Originally Posted on January 28, 2018

Nutrition

Calories: 548kcal | Carbohydrates: 7g | Protein: 30g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 1344mg | Potassium: 561mg | Fiber: 1g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 4mg



Source link

Air Fryer Lemon Dill Scallops

Air Fryer Lemon Dill Scallops are going to change the way you eat scallops! These are chock full of flavor, tender, juicy and succulent!

Scallops are a favorite, they are mild in flavor so they take on your seasonings beautifully. Try these scallops in Tuscan Garlic, Grilled Lemon, and Pan Seared, all insanely delicious recipes!

Tender scallops cooked in an air fryer with lemon and dill.

Air Fryer Scallops

These scallops done in the air fryer are going to blow your tastebuds. The air fryer just infuses the lemon and dill into the scallops which creates a deep rich yet bright and zingy dish. Perfect for summer. Air Fryers are a cook’s dream come true! They are fast, healthier, and cook everything to perfection! Plus dishes are reduced and you do not have to heat up the kitchen to cook. Perfect for those hot days. Now you can have incredible luscious meals, save time, stay cool and eat like a king!

Some of our favorite air fryer dishes include Steak, Chicken, and Potatoes. And now you can add these scallops to those favorites. They come out impeccable, your whole family is going to love these. Pair them with a side salad, some pasta or vegetables. Keep in mind scallops do not keep well so only make what you will eat that night for best results. I tend to serve 4-6 per person. You have to try these!

Lemon and Dill Scallop Ingredients

These air fryer scallops are so full of flavor, they are going to wow your taste buds!

  • Scallops: Fresh, rinsed, and patted dry.
  • Olive Oil: This will coat the scallops and help the flavorings stick.
  • Butter: Melt your butter to stir in the mix.
  • Garlic: Freshly minced garlic
  • Lemon: Freshly squeezed for zing and tartness.
  • Dill chopped: I used freshly chopped dill, but you can use dried, see my tips.
  • Salt and pepper: Add to taste.

How to Make Scallops in the Air Fryer

Using the air fryer makes these scallops almost effortless, and so insanely delicious.

  1. Mix the Flavor: In a medium-sized bowl combine scallops, olive oil, butter, garlic juice of one lemon, dill, and salt and pepper.
  2. Scallops: Add the scallops in a single layer in the basket of your air fryer.
  3. Air Fry: Cook at 400 degrees for 6-8 minutes or until it reaches an internal temperature of 120 degrees.
Mixing the seasonings together with the scallops and placing them in an air fryer.

How to Cook Scallops

Air Fryer Scallops are a delicate slightly sweet tasting shellfish. They are absolutely divine when cooked properly. So here is all you need to know.

  • Buying: There are two ways to buy scallops, fresh and frozen. Both will work for this recipe. Be sure to thaw frozen scallops overnight in the fridge. Do not use a microwave to thaw.
  • Frozen: Look for wild-caught scallops without the roe for ease. The roe is a bright orange or coral-colored crescent shape that can still be attached. It can taste a bit bitter. If that is all you can find simply remove it before cooking.  Whole scallops will also come with the roe and the muscle that attaches it to the shell, which too will need to be removed.
  • Fresh: When you go to find fresh, they will either come packed in water, which is preservatives, or dry-packed. Whichever kind you buy, look for scallops that are a uniform pearly white color with firm, slightly moist flesh. Make sure they don’t look mangled or shredded and off in color.
  • Cleaning: Scallops are a breeze to clean and prepare for cooking. Simply rinse under cool running water and then pat them dry. If you feel a tag of tissue on the side of the muscle that is a bit tougher than the rest, that’s the side muscle and needs to be removed. Just pinch and tear and it will come away easily. If you do not find one, no worries, most of the time they come off in the harvesting process.
  • Do NOT overcook: If people like shellfish, but not scallops, it’s often because they have had ones that are overcooked. They will become tough and rubbery so cook just till they are done, 120 degrees, they will continue to cook when removed reaching the optimal 130 degrees inside.

Air Frying Scallop Tips

Air Frying makes these super easy and absolutely divine, every single time!

  • Do not overcrowd: When you place them in the air fryer be sure to not overcrowd them or they will not cook evenly.
  • Every Air Fryer is Different: The number one rule when trying out a new recipe in your air fryer is to check your food often, some air fryers are more powerful than others and you do not want food that is undercooked or overcooked, so check it!
  • Do not use Cooking Spray: Cooking spray has additives that can ruin the basket. If you feel like you need to oil your basket do it with an oil pump instead.
  • These will not brown like pan searing: Do not wait for these to turn brown to know if they are done. You will need an internal thermometer.
  • Dill: If you cannot find fresh dill, you can use dried. Use half the amount called for as dried herbs are potent than fresh.

Scallops with asparagus and lemons in a bowl.

Print

Air Fryer Lemon Dill Scallops

Air Fryer Lemon Dill Scallops are going to change the way you eat scallops! These are chock full of flavor, tender, juicy and succulent!
Course Dinner, Main Course, Side Dish
Cuisine American
Keyword air fryer scallops
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 163kcal
Author Alyssa Rivers

Ingredients

  • 1 pound scallops
  • 1 Tablespoons olive oil
  • 2 Tablespoons butter melted
  • 3 cloves garlic minced
  • juice of one lemon
  • 1 Tablespoons dill chopped
  • salt and pepper

Instructions

  • In a medium sized bowl combine scallops, olive oil, butter, garlic juice of one lemon, dill, and salt and pepper.
  • Add the scallops in a single layer in the basket of your air fryer.
  • Cook at 400 degrees for 6-8 minutes or until it reaches an internal temperature of 120 degrees.

Nutrition

Calories: 163kcal | Carbohydrates: 4g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 495mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg



Source link

Meatloaf Sandwich

Meatloaf Sandwiches are the best combination meals with all your favorite toppings! They are juicy, full of flavor and perfect for lunch or dinner!

Serve these incredible tasting sandwiches with some fun sides and you got a meal everyone will love! Try Salad, Hush Puppies, and French Fries.

Grilled Meatloaf sandwich with cheese, tomato and lettuce.

Best Meatloaf Sandwich

This classic comfort food is tender, juicy, and packed with flavor. There is just something about a meatloaf sandwich that can take you back to the good old days, and make everything seem right with the world. Let’s face it we make meatloaf so we can have leftovers. Meatloaf is better the second day anyway, and I cannot think of a better way to eat them in this luscious sandwich. Oh, and this is not a cold meatloaf sandwich for the past, this is hot and heavenly!

Start with a meatloaf that is perfectly seasoned and baked to perfection and you cannot go wrong. You can use either this incredible instant pot recipe or this glazed meatloaf recipe and the sandwich will be destined for greatness. Pan grilling it will not only warm it up but give it a nice crust to the meatloaf that elevates your sandwich to the next level. You and your family are going to love this!

Ingredients For Leftover Meatloaf Sandwich

Start with your leftover meatloaf and go from there. Topping options are customizable and delicious.

  • Meatloaf: Of course we are using leftover meatloaf here. Either this incredible instant pot recipe or this Glazed Meatloaf will work.
  • Butter: Softened so it is spreadable on the bread.
  • Bread: I used crusty French bread for a crunchy, chewy texture.

Optional Toppings

Have your meatloaf sandwich plain or add to it with these fun toppings to spruce it up a bit. The toppings are optional and endless!

  • Lettuce
  • Tomato
  • Cheese
  • Sliced Red Onion

Let’s Make Your Sandwich!

This is as easy as a grilled cheese sandwich, only upscaled! It is simple to use leftover meatloaf then add your toppings and cook together for the perfect meatloaf sandwich!

  1. Make the Meatloaf ahead of time: Using the leftover meatloaf slices, add to a medium-sized skillet.
  2. Prepare Bread: Brush the side of the bread with butter and place facing down in the skillet. Top on side of the slice with cheese. Heat until melted and meatloaf is heated through.
  3. Create Your Sandwich! Assemble sandwich with desired toppings.
Grilling the meatloaf, and bread topped with cheese.

Tips for the Ultimate Meatloaf Sandwich

If your family loves meatloaf, make two, just so you can have leftovers to make these down home, comfort food morsels of awesomeness! This meatloaf sandwich will become another family favorite!

  • Slices of Meatloaf: How thick you slice your meatloaf matters. Think of who you are feeding, little mouths need thinner slices. Bigger mouths can handle a bigger slice.
  • Pan-frying: Pan-frying the meatloaf gives it that beautiful tasty crust on the meatloaf that you are going to love. Cooking it at the same time as the bread also means everything gets done at the same time! Everything will be nice and hot and melty! YUM!
  • Good Quality Bread: I used french bread for this sandwich which is a nice choice. You want bread that can hold up to the meatloaf and toppings and not fall apart on you while you eat it. Ciabatta, thick-sliced sourdough, and Italian bread are all good choices. Even a good thick-sliced white bread can be amazing. You can also use hamburger buns, pretzel buns, or ciabatta rolls.

Variations and Sides

Meatloaf sandwiches are great bases for customization and what you serve with it can turn this sandwich into a tasty meal. It is easy to make and adds another dinner to the menu!

  • Cheese: I highly recommend cheese, because everything tastes better with cheese! I used American but the possibilities are up to you. Try Monterey Jack, Cheddar, Provolone, Havarti, or even for kick, Pepper jack.
  • Sauce: I love sauces and how they can completely change the flavor and add to your dish. You can do all sorts of flavors here. Fry sauce, Yum Yum Sauce, BBQ Sauce, Chick-Fil-A Sauce, and for a kick Buffalo Sauce!
  • Toppings: Lettuce and tomato offer freshness that I love. Other options include pickles, grilled onions, mushrooms, bacon, jalapenos, and crispy onion straws.
  • Sides: A good side dish or two can really make a meal delicious. Roasted vegetables are yummy, try Brown Butter Roasted Carrots or Lemon Parmesan Asparagus. This Jiffy Corn Casserole is only 5 ingredients and super yummy. Of course, potatoes are always awesome with meatloaf, if you have leftover mashed potatoes, try these Mashed potato pancakes! Add a fruit salad like this Creamy Grape Salad or a Pasta Salad and you have you will have one heck of a meal!

Two halves of the grilled meatloaf sandwich stacked on top of each other.

Print

Meatloaf Sandwiches

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Meatloaf Sandwiches are the best combination of meals with all your favorite toppings! They are juicy, full of flavor, and perfect for lunch or dinner!
Course Main Course
Cuisine American
Keyword leftover meatloaf sandwich, meatloaf sandwich recipe, meatloaf sandwiches
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 sandwiches
Calories 255kcal
Author Alyssa Rivers

Ingredients

  • 4 slices meatloaf
  • 1/4 cup butter softened
  • 8 slices bread I used crusty french bread

Optional Toppings

  • lettuce
  • tomato
  • cheese
  • sliced red onion

Instructions

  • Using the leftover meatloaf slices, add to a medium sized skillet.
  • Brush the side of the bread with butter and place facing down in the skillet. Top on side of the slice with cheese. Heat until melted and meatloaf is heated through.
  • Assemble sandwich with desired toppings.

Nutrition

Calories: 255kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 393mg | Potassium: 105mg | Fiber: 2g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg



Source link

Grilled Huli Huli Chicken

Grilled Huli Huli Chicken is a five star recipe! The marinade is quick and easy and full of such amazing flavor! You will make this again and again!

Grilling season is coming and I could not be more excited! Grilling can bring out the best in foods, try these favorites, Chicken, Asparagus, and Shrimp!

Grilled Huli Huli Chicken on a plate with grilled pineapple and garnished with green onions.

Huli Huli Chicken Recipe

This Huli Huli Chicken has been on my list of things to make for years now. I am kicking myself for not making it until now. We loved it so much we grilled it three nights in a row. Huli Huli originated in Hawaii and has quickly become a restaurant staple. Now you can make this at home. When my hubby took his first bite of this chicken he said it tastes exactly like our favorite restaurant. It is honestly one of the best things that we have grilled to date.

The marinade is quick and easy with a few ingredients and the flavor will blow your mind. I marinaded the chicken overnight so that it could soak up all that delicious flavor. You reserve some of the sauce to baste the chicken with while it grills. The sauce is thick and delicious and coats the chicken perfectly as it grills. We love to grill at our house and this recipe needs to be at the top of your list! It was incredibly grilled with our favorite grilled pineapple recipe. This recipe is easily a five-star recipe that you will make again and again. We already can’t wait to make it again!

What You Need for Grilled Huli Huli Chicken

Everything can be found at your local grocery store, look for fresh ginger in the produce section.

  • Boneless Skinless Chicken Thighs: You can use chicken breasts but they can dry out and not be as flavorful.
  • Unsweetened Pineapple Juice: You can find this in the canned fruit section sometimes as well as the juice section of your grocery store.
  • Soy sauce: Low Sodium soy sauce will work here too.
  • Brown Sugar: The sugar will caramelize the chicken and gives it a beautiful flavor.
  • Ketchup: This will add flavor and richness.
  • Chicken Broth: Adds flavor to the marinate, look for low sodium if you desire.
  • Fresh Ginger Root Grated: I can often find the ginger in the produce section of my grocery store.
  • Minced Garlic: Fresh minced garlic is best but you can used jarred to save a bit of time.
  • Green Onions: Sliced for garnish.

Let’s Make Some Grilled Chicken!

Super simple and easy, but big on flavor, this is going to become a staple in your grilling rotations.

  1. Marinate: In a medium-sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate for at least 3 hours or overnight.
  2. Grill It: Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired
Chicken thighs sitting in a bowl of marinade.

The Best Huli Huli Chicken Tips

With all grilled foods there are some do’s and don’ts to make sure it is the best tasting chicken you have ever had.

  • Chicken: What kind of chicken you use matters. When you are grilling the possibility of losing moisture is more likely. You want to cook your chicken to 165 degrees without drying it out. It is best to use chicken thighs because they have dark meat which is naturally moister and has a bit more fat. You can use breasts but you want to pound them out the same thickness so they cook evenly and pull them off the grill when they are about 162, they will continue to cook while resting.
  • Rest Your Chicken: To help the chicken retain its moisture and flavor you want to let your chicken rest after it is done cooking. This gives the chicken time to redistribute the juices, leaving more inside than on your plate. This is true for any meat you grill. Let it rest covered with foil for about 10 minutes.
  • Marinade: Make sure you reserve marinade to baste the chicken once on the grill. Do not use the marinade the raw chicken sat in. It will spread bacteria and possible food poisoning.
  • Do Not Have A Grill? No worries, you can still enjoy this incredible dish by cooking the chicken in the oven at 400 for 20 min or in a pan on the stovetop.

Basting chicken as it grills.

Popular Sides For Huli Huli Chicken

Grilled main dishes are a great spring and summer staple. Add sides that compliment your dish and highlight the season. Here are some tried and true recipes to try when serving your Huli Huli Chicken.

Grilled Huli Huli chicken and pineapple on a plate.

Storing and Using Your Huli Huli Leftovers

I love this recipe, because you make a lot and they make the best leftovers! It is like it tastes better the next day.

  • Store leftovers tightly covered in the fridge for up to 4 days. You can freeze the chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
  • Use leftovers to top some of your favorite salads, like Broccoli Ramen Salad, or add to a Buddha Bowl.

Diced grilled chicken ready to eat.

Print

Grilled Huli Huli Chicken

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Grilled Huli Huli Chicken is a five star recipe! The marinade is quick and easy and full of such amazing flavor! You will make this again and again!
Course Dinner, Main Course
Cuisine American
Keyword grilled huli huli chicken, huli huli chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Servings
Calories 288kcal
Author Alyssa Rivers

Ingredients

  • 4 pounds boneless skinless chicken thighs chicken breasts also work
  • 1 cup unsweetened pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/3 cup ketchup
  • 1/4 cup chicken broth
  • 2 teaspoons fresh ginger root grated
  • 1 1/2 teaspoons minced garlic
  • green onions sliced for garnish

Instructions

  • In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
  • Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired

Video

Notes

Updated on April 25, 2021

Originally Posted on May 1, 2016

Nutrition

Calories: 288kcal | Carbohydrates: 17g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 172mg | Sodium: 907mg | Potassium: 544mg | Fiber: 1g | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

A Reader’s Review

“Absolutely delicious! Easy and many ways to eat it. Last evening we skewered the chicken!” -Tricia





Source link

16 Fried Chicken Sandwiches to Try

Look, I know breakfast is my thing, but I have to be honest – I’m pretty much always hungry for a fried chicken sandwich. Which means I’m constantly thinking about them, which means I couldn’t resist rounding up 16 fried chicken sandwiches worth trying in Columbus – some for breakfast, some for lunch/dinner, and a handful of which are vegetarian or vegan options!



Source link