Main dish

Strawberry Swirl Lemon Cake

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Strawberry Swirl Lemon Cake
Strawberry Swirl Lemon Cake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CREAM CHEESE FILLING
  • 8 oz cream cheese, room temperature (225 g)
  • ½ cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract
  • 18 oz strawberry jam, 1 jar (510 g)
CAKE BATTER
  • 3 cups all-purpose flour (375 g)
  • 1 cup granulated sugar (200 g)
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ⅓ cups milk (320 mL)
  • ½ cup butter, melted, 1 stick (115 g)
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • 1 lemon, juiced
LEMON GLAZE
  • 2 cups powdered sugar (240 g)
  • 1 lemon, zested
  • 1 lemon, juiced
Instructions
  1. Grease an 11-inch (25cm) round cake pan and line with parchment paper.
  2. Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
  3. In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
  4. Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
  5. Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
  6. Pour the batter into the prepared cake pan.
  7. Preheat the oven to 350˚F (180˚C).
  8. Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
  9. Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
  10. Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
  11. Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
  12. Remove the cooled cake from the pan and evenly pour over the glaze.
  13. Allow the glaze to set before serving.
  14. Enjoy!

Watch the recipe video here:

This strawberry swirl lemon cake will have you all twisted up! ???FULL RECIPE: https://tasty.co/recipe/strawberry-swirl-lemon-cake

Posted by Proper Tasty on Monday, December 10, 2018

Main dish

Cajun Chicken Alfredo

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Cajun Chicken Alfredo
Cajun Chicken Alfredo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cajun Chicken Alfredo
  • 4 (5-ounce) boneless, skinless chicken breasts
  • 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • ¼ cup white wine
  • 3 cups heavy cream
  • ¾ cup grated Parmesan
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound cooked fettuccine
  • ½ cup sliced scallions
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
  3. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
  4. When the cream sauce is to desired consistency, stir in ½ cup Parmesan, salt, pepper, and pasta.
  5. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining ¼ cup Parmesan.

Watch the recipe video here:

Recipe of the Day: Guy Fieri's Cajun Chicken Alfredo ? Save the recipe: https://foodtv.com/2E2Iw1M

Posted by Food Network on Monday, December 10, 2018

Breakfast

Sausage Brunch Tart

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Sausage Brunch Tart
Cook this delicious sausage brunch tart, get a Jimmy Dean gift sure to warm the heart!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package (17.3 ounces) puff pastry, divided into 2 sheets, thawed
  • 4 eggs
  • ½ package Jimmy Dean Regular Pork Sausage Roll
  • 1 red bell pepper, sliced
  • ½ medium onion, thinly sliced
  • ½ cup baby spinach
  • ⅓ cup goat cheese crumbles
  • 3 green onions, thinly sliced
Instructions
  1. Preheat oven to 400ºF.
  2. Unfold puff pastry sheets side by side onto a parchment-lined baking sheet. Press the seams of the sheets together. Using a sharp knife, score a 1-inch border around the edge of the pastry sheet. Prick the center of the sheet thoroughly with a fork. Brush edges with beat egg. Bake for 15 minutes.
  3. Cook sausage, bell pepper, and onion in a large skillet over medium-high heat, for 8–10 minutes, until cooked through, stirring frequently throughout.
  4. Sprinkle spinach leaves over crust. Top with sausage mixture. Carefully crack 1 egg onto each side of the tart. Sprinkle with goat cheese. Bake 10–15 minutes or until eggs are cooked.
  5. Sprinkle with green onions and serve.

Watch the recipe video here:

Sausage Brunch TartCook this delicious sausage brunch tart, get a Jimmy Dean gift sure to warm the heart! Get Started: https://bzfd.it/2DGe4Lo

Posted by Tasty on Monday, December 10, 2018

Lasagna

Chicken Cordon Bleu Lasagna

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Chicken Cordon Bleu Lasagna
If there's one dish you should master, let it be this one! ??
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 2 lb boneless, skinless chicken breasts (910 g)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons pepper, plus more to taste
  • ½ cup all-purpose flour (60 g)
  • 4 teaspoons dried oregano, divided
  • 4 teaspoons onion powder, divided
  • 4 teaspoons dried basil, divided
  • 4 teaspoons garlic powder, divided
  • 2 large eggs
  • 2 cups panko bread crumbs, divided (230 g)
  • ½ cup canola oil (120 mL)
  • 8 slices deli ham
  • ¼ cup shredded gruyère cheese (25 g)
  • 8 lasagna noodles, oven-ready
  • fresh parsley, finely chopped, for garnish
CHEESE SAUCE
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups warm milk (960 mL)
  • 1 ½ cups shredded gruyère cheese (150 g)
  • 1 ½ cups swiss cheese, shredded (150 g)
  • 2 teaspoons kosher salt
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Slice the chicken breasts in half into cutlets and season with salt and pepper.
  3. In a medium bowl, whisk together the flour, salt, pepper, 2 teaspoons oregano, 2 teaspoons onion powder, 2 teaspoons basil, and 2 teaspoons garlic powder.
  4. In another medium bowl, beat the eggs.
  5. In another medium bowl, combine 1½ cups (75 G) of panko bread crumbs, the remaining 2 teaspoons garlic powder, 2 teaspoons basil, 2 teaspoons onion powder, and 2 teaspoons oregano.
  6. In a large skillet, heat the canola oil over medium-high heat.
  7. Bread the chicken cutlets by coating in the flour mixture, then in the egg, and finally in the panko.
  8. Working in batches, fry the breaded cutlets in the hot oil for 2 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
  9. Make the cheese sauce: In a small saucepan over medium heat, whisk together the butter and flour. Cook until the flour is golden brown, about 2 minutes.
  10. Slowly whisk in the warm milk until fully incorporated. Bring to a boil, then reduce the heat to low and simmer until thickened, about 3 minutes.
  11. Turn off the heat and whisk in the Gruyère and Swiss cheeses until completely melted. Add the salt and stir to combine.
  12. Spread about ⅓ of the sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Top with 4 lasagna noodles, 4 chicken cutlets, and 4 slices of ham. 13. Repeat to make another layer and then top with the remaining sauce.
  13. Sprinkle the remaining ½ cup (25 G) of panko bread crumbs and the Gruyère cheese over the top.
  14. Bake for 45-50 minutes, or until the top is golden brown and crispy.
  15. Garnish with chopped parsley and serve.
  16. Enjoy!

Watch the recipe video here:

If there's one dish you should master, let it be this one! ??Full Recipe: https://tasty.co/recipe/chicken-cordon-bleu-lasagna

Posted by Tasty on Monday, December 10, 2018

Main dish

Deviled Bacon and Eggs

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Deviled Bacon and Eggs
Why are The Pioneer Woman - Ree Drummond 's Deviled Eggs better than all the rest? Because they have BACON ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices peppered bacon
  • 1 dozen eggs
  • ¼ cup mayonnaise
  • ¼ cup heavy cream
  • 1 teaspoon yellow mustard
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • Hot sauce, such as Tabasco, as needed
  • Kosher salt and freshly ground black pepper
  • Paprika, for sprinkling
Instructions
  1. Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
  2. Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
  3. Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
  4. Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.

Watch the recipe video here:

How to Make Ree's Deviled Bacon and Eggs

Why are The Pioneer Woman – Ree Drummond 's Deviled Eggs better than all the rest? Because they have BACON ?

Posted by Food Network on Wednesday, February 7, 2018

Breakfast

Stuffed French Toast Breakfast Sandwich

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Stuffed French Toast Breakfast Sandwich
After waking up late, you might as well take your time making a super-satisfying sandwich. Because, like Diesel, sometimes you just gotta go with the flaw.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Maple butter
  • ¼ cup unsalted butter
  • 1 cup maple syrup
  • ¼ teaspoon cayenne
  • Sandwich
  • 6 eggs
  • Salt and pepper
  • 4 slices thickly sliced white bread (“Texas toast”)
  • 6 slices cooked bacon, crumbled
  • ½ apple, finely sliced
  • ¼ shredded cheese
  • ¼ cup heavy cream
  • 2 tablespoons vegetable oil
  • Extra eggs for topping
Instructions
  1. Heat electric griddle to medium-high (or a griddle pan over medium-high heat).
  2. In a saucepan over medium-high heat, melt butter. Add in maple syrup and cayenne, then simmer for 5 minutes. Keep warm.
  3. Beat 4 eggs with heavy cream. Season with salt and pepper. Set aside.
  4. Carefully cut a small pocket into each bread slice. Fill each slice with cheese, bacon, apple slices, and shredded cheese.
  5. Carefully dip bread slices into egg mixture. Turn until bread is fairly saturated with egg mixture.
  6. Heat oil on griddle until sizzling. Place bread slices onto griddle and cook until cheese is melted (about 4 minutes per side).
  7. Remove from heat and cover bread to keep warm.
  8. Use remaining oil (adding 1 tablespoon more if necessary) to fry sunny-side-up eggs.
  9. Top the slices with sunny-side-up eggs and maple butter. Enjoy!

Watch the recipe video here:

Stuffed French Toast Breakfast Sandwich

Stuffed French Toast Breakfast SandwichAfter waking up late, you might as well take your time making a super-satisfying sandwich. Because, like Diesel, sometimes you just gotta go with the flaw.http://www.diesel.com/tasty

Posted by BuzzFeed Food on Thursday, February 1, 2018

Dessert

Coffee Cream-Filled Donut Cake

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Coffee Cream-Filled Donut Cake
If you're craving sugar and caffeine, you might as well go all out with this amped-up donut cake. Because, like Diesel, sometimes you just gotta go with the flaw.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Coffee Filling
  • 16 ounces (2 packages) cream cheese, softened
  • ½ cup sugar
  • 3 tablespoon espresso powder
Cake
  • 2 large eggs
  • 1 cup milk
  • ⅔ cup butter melted
  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
Glaze
  • 1¼ cups confectioners’ sugar or glazing sugar, sifted to remove any lumps
  • 1 tablespoon light corn syrup
  • 1 tablespoon melted butter
  • 2 tablespoons milk or water
  • ½ teaspoon vanilla extract
  • Pink food coloring (optional)
  • Candy sprinkles (optional)
Instructions
  1. Preheat oven to 350°F.
  2. Combine cream cheese, sugar, and espresso powder using a hand mixer. Mix until well combined (smooth). Set aside.
  3. Using a hand mixer, combine eggs, milk, and melted butter in a bowl. In a separate bowl, whisk flour, sugar, baking powder, salt, and nutmeg. Slowly mix into wet ingredients.
  4. Spray a bundt pan well with non-stick spray. Pour ¼ batter into the bottom. Using a piping bag (or spoon), carefully pipe cream cheese mixture over the batter. Cover cream cheese mixture with remaining batter.
  5. Bake for 40–50 minutes or until toothpick comes out clean. Invert and cool completely.
  6. Mix confectioners’ sugar, corn syrup, butter, milk (or water), and vanilla. Add a few drops of food coloring (optional). Combine until well blended and smooth. Pour over cooled cake and top with a few sprinkles.

Watch the recipe video here:

Coffee Cream-Filled Donut Cake

Coffee Cream-Filled Donut CakeIf you're craving sugar and caffeine, you might as well go all out with this amped-up donut cake. Because, like Diesel, sometimes you just gotta go with the flaw.http://www.diesel.com/tasty

Posted by Tasty on Thursday, February 1, 2018

Main dish

Cheeseburger Dip

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Cheeseburger Dip
This Cheeseburger Dip is so good it will make you want to do a victory dance ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 tablespoons tomato paste
  • ½ teaspoon garlic powder
  • One 15-ounce jar salsa con queso
  • ⅓ cup half-and-half
  • 1 cup shredded yellow Cheddar
  • ¼ cup mayonnaise
  • 2 tablespoons pickle relish
  • 2 tablespoons ketchup, plus more for serving
  • Kosher salt and freshly ground black pepper
  • Chopped onion, dill pickle chips, thinly shredded iceberg lettuce, diced tomato and yellow mustard, for garnish
  • Round white tortilla chips, for serving
Instructions
  1. Preheat the oven to broil.
  2. Heat a medium cast-iron skillet over medium heat and add the oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until beginning to brown, about 3 minutes. Add the onion and cook until the onion is softened and the beef is cooked through, 7 to 8 minutes. Clear an empty spot in the middle of the skillet, add the tomato paste and toast the paste for a minute. Sprinkle with the garlic powder and stir to coat the meat. Stir in the salsa con queso and half-and-half. Bring to a simmer and cook, stirring, until smooth, about 1 minute. Sprinkle the middle of the dip with the Cheddar, leaving a small border around the edge without cheese. Broil until the top is bubbly and browned in places, 1 to 2 minutes.
  3. Mix together the mayonnaise, relish and ketchup in a small bowl. Season with salt and pepper.
  4. Top the dip with a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes and drizzles of the mayo-relish sauce, ketchup and mustard. Serve with tortilla chips for dipping.

Watch the recipe video here:

Eddie’s Game Day Cheeseburger Dip

This Cheeseburger Dip is so good it will make you want to do a victory dance ?

Posted by Food Network on Monday, January 29, 2018

Main dish

Fully Loaded Baked Potato Soup

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Fully Loaded Baked Potato Soup
Bacon, cheese and potatoes come together to create an out-of-this-world soup from Guy Fieri ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 large baking potatoes (Idaho or russet)
  • 12 slices thick-cut applewood smoked bacon
  • ½ cup all-purpose flour
  • 6 cups 2 percent low-fat milk, heated
  • 5 ounces sharp Cheddar, grated
  • Kosher salt and freshly ground black pepper
  • 4 ounces sour cream
  • 3 tablespoons finely chopped fresh chives
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  3. Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  4. Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  5. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  6. Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  7. Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

Watch the recipe video here:

How To Make Guy's Fully Loaded Potato Soup

Bacon, cheese and potatoes come together to create an out-of-this-world soup from Guy Fieri ?

Posted by Food Network on Monday, January 29, 2018

Main dish

Pulled Pork Nachos

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Pulled Pork Nachos
Pulled Pork + Nachos = love at first bite ❤️ (via Chef Damaris Phillips)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pulled Pork:
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ancho chile powder
  • ½ teaspoon Italian seasoning
  • 2 small or 1 large bay leaf
  • Kosher salt and freshly ground black pepper
  • 3 pounds boneless pork butt, cut into 4 pieces
  • One large yellow onion, diced
  • ½ cup sorghum (see Cook's Note)
  • ¼ cup unrefined coconut oil
  • ¼ cup sherry vinegar
  • 2 teaspoons liquid smoke
Queso Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • One 5.2-ounce container soft creamy black pepper cheese, such as Boursin
  • 4 ounces shredded sharp Cheddar
  • ¼ cup chopped pickled jalapenos
Avocado Sour Cream:
  • 2 medium avocados
  • ⅔ cup sour cream
  • Juice of 2 limes
  • Pinch of kosher salt
Nachos:
  • 2 tablespoons vegetable oil
  • One 16-ounce can refried beans or whole black beans
  • 1 pound bag tortilla chips
  • 1 medium tomato, diced
  • ½ bunch fresh cilantro, chopped
Instructions
Special equipment: a 6-quart slow cooker
For the pulled pork:
  1. In a large bowl, combine the chili powder, garlic powder, paprika, ancho chili powder, Italian seasoning, bay leaf, 2 tablespoons salt and 1 tablespoon pepper with a fork. Add the pork and turn to completely coat all 4 pieces.
  2. In the bottom of a 6-quart slow cooker, add the onions and cover them with the pork. In a small bowl, combine the sorghum, coconut oil, vinegar and 1 teaspoon liquid smoke. Pour the mixture over the pork.
  3. Cover and cook on low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours, depending on your slow cooker. Remove the pork from the liquid and shred. Skim and discard the fat from the liquid in the slow cooker. Return the pork to the skimmed liquid. Add the remaining teaspoon liquid smoke and stir gently to combine. Season with additional salt if needed. Keep warm until ready to serve.
For the queso sauce:
  1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until thoroughly combined, about 2 minutes. Whisk in the half-and-half and cook, stirring often, until thickened, about 5 minutes. Stir in the creamy black pepper cheese until thoroughly combined, and then add the Cheddar. Once the cheeses are combined, stir in the pickled jalapenos and taste for seasoning. Keep warm until ready to serve.
For the avocado sour cream:
  1. When the pork is almost finished, mash the avocados in a bowl with a whisk until broken down. Whisk in the sour cream, lime juice and a pinch of salt until thoroughly combined. Taste and adjust seasoning if needed. Press a piece of plastic wrap onto the surface to create a barrier from the air. Refrigerate until ready to serve.
For the nachos:
  1. Heat the oil in a small saucepan over medium heat. Add the refried beans and cook, stirring occasionally, until heated through.
  2. Serve the nachos in individual bowls. Evenly distribute the refried beans, chips, pulled pork and queso sauce. Top each bowl with the avocado cream, tomatoes and cilantro.
  3. Serve immediately.
Cook’s Note
Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the south as a sweetener for baked goods. You can find it at natural food stores or specialty online retailers.

Watch the recipe video here:

How To Make Damaris' Pulled Pork Nachos

Pulled Pork + Nachos = love at first bite ❤️ (via Chef Damaris Phillips)

Posted by Food Network on Wednesday, January 10, 2018