Main dish

Chicken Pot Pie Domes

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Chicken Pot Pie Domes
Start your week off strong with these delicious chicken pot pie domes ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 lb chicken breast, cubed (910 g)
  • salt, to taste
  • ½ teaspoon black pepper, divided
  • 6 tablespoons unsalted butter, ¾ stick
  • 1 cup yellow onion, diced (150 g)
  • 1 cup carrot, diced (120 g)
  • 2 stalks celery, diced
  • 6 tablespoons flour, plus more for rolling
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped, plus more for garnish
  • 1 tablespoon fresh thyme leaf
  • 3 cups chicken broth (720 mL)
  • 1 cup frozen peas (150 g)
  • ½ cup heavy cream (120 mL)
  • 4 packages premade pie crust, 2 crust per package
  • water, for brushing
Instructions
  1. Heat a large pan over medium-high heat. Add the oil and the chicken breast. Season with salt and ¼ teaspoon black pepper, and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through.
  2. Transfer the chicken to a medium bowl and return the pan to the stove.
  3. Reduce the heat to medium and melt the butter in the pan.
  4. Add the onion, carrot, and celery, cooking until the vegetables have softened and the onion is translucent, 8-10 minutes.
  5. Sprinkle in the flour, stirring well so there are no lumps.
  6. Add the garlic, parsley and thyme, and cook for 2-3 minutes more, until fragrant.
  7. Pour in the chicken broth and stir occasionally until the sauce has thickened, 3-5 minutes.
  8. Stir in the frozen peas and reserved chicken.
  9. Season with salt and pepper, then pour in the heavy cream.
  10. Stir to combine and cook until the peas have defrosted. Remove the pan from the heat.
  11. Preheat the oven to 375°F (190°C)
  12. Lightly flour a clean work surface. Lay out 1 pie crust and lightly brush the top with water. Place another pie crust on top and lightly dust with flour.
  13. Using a rolling pin, gently roll out the dough in order to bind the 2 crusts, taking care not to make them thinner.
  14. Place a 5-inch (12 cm) metal bowl in the center of the crust and cut out a circle 2 inches (5 cm) larger than the bowl.
  15. Place the cut-out dough circle inside the bowl, making sure to fully press down so the dough is flush against the surface of the bowl.
  16. Fill the bowl with ¼ of the chicken mixture.
  17. Roll the excess pie dough into a large circle. Cover the filled bowl with the dough circle slightly larger than the diameter of the bowl.
  18. Press the edges of the dough together, then use scissors to trim any excess dough. Crimp the edges to close.
  19. Repeat with the remaining pie crusts to make 3 more bowls.
  20. Arrange the bowls on a baking sheet. Use a small knife to make small slits in the top crusts.
  21. Bake for about 45 minutes, until the tops are a deep golden brown.
  22. Let cool until the bowls are cool enough to handle.
  23. To serve, place a plate on top of a pie, then invert onto the plate. Garnish with parsley.
  24. Enjoy!

Watch the recipe video here:

Chicken Pot Pie Domes

Start your week off strong with these delicious chicken pot pie domes ??FULL RECIPE: https://tasty.co/recipe/chicken-pot-pie-domes

Posted by Proper Tasty on Tuesday, October 2, 2018

Dessert

Caramel Blooming Apples

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Caramel Blooming Apples
We've all been to a fair and had the quintessential Blooming Onion...but have you ever had a blooming apple?? The fun, fried and delicious apples topped with ice cream and caramel are the perfect fall treat!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 Granny Smith apples
  • 1 cup plain flour
  • ¼ cup +2 tbsp milk
  • 2 tbsp sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 2 tsp rum
  • Vanilla ice cream
  • Caramel sauce
  • Oil for frying
Instructions
  1. Cut apples in half. Use a melon baller (or a teaspoon) to scoop out the core. Using a paring knife, make three circular cuts in apple. Place apple cut-side-down on a cutting board and slice crosswise without cutting the base.
  2. Place apples on a plate and microwave for 2 minutes to soften and help open up. Let cool
  3. Meanwhile, in a large bowl whisk together flour, milk, sugar, eggs, cinnamon, and rum until a smooth batter Is formed.
  4. Heat oil to 170ºC.
  5. Dip each apple in the batter and make sure that the batter gets into the slits. Fry cut side down first. Flip when golden and continue cooking until all golden brown.
  6. Remove and drain on a paper towel.
  7. Top with a scoop of vanilla ice cream and drizzle with caramel sauce, enjoy!

Watch the recipe video here:

Caramel Blooming Apples

Caramel Blooming Apples

Posted by Twisted on Monday, October 1, 2018

Main dish

General Tso’s Chicken Roll

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General Tso's Chicken Roll
General Tso's Chicken Roll
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • salt, to taste
  • pepper, to taste
  • 12 snap peas
  • 1 medium carrot, thinly sliced
  • 1 teaspoon sesame oil
  • 4 cloves garlic, minced
  • fresh ginger, chopped
  • 2 cups chicken stock (480 mL)
  • ¼ cup sugar (50 g)
  • 1 teaspoon chili flakes
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons cornstarch, mixed with 2 teaspoons of water
  • 5 cups canola oil, for frying (1.2 L)
  • 1 cup corn starch (125 g)
  • white rice, cooked, for serving
  • 1 tablespoon sesame seeds, for garnish
  • ¼ cup scallions, sliced, for garnish (25 g)
Instructions
  1. Place a chicken breast between 2 sheets of plastic wrap. Pound evenly to about ¼-inch (½ cm) thick, then season both sides with salt and pepper.
  2. Place 4 snap peas and a few carrot slices at the bottom edge of the chicken, then roll up tightly and wrap in plastic wrap. Repeat with the remaining chicken and vegetables.
  3. Chill the chicken rolls in the refrigerator for at least 30 minutes.
  4. Heat the sesame oil in a medium saucepan over high heat. Add the garlic and ginger and cook until they are toasty.
  5. Add the chicken stock, sugar, chile flakes, rice vinegar, soy sauce, tomato paste, and cornstarch slurry and whisk to combine.
  6. Cook until the sauce coats the back of a spoon and leaves a path when you run your finger through it. Remove from the heat and set aside.
  7. Heat the oil in a large pot until it reaches 350°F (180°C).
  8. Unwrap the chicken, then roll in the cornstarch until evenly coated.
  9. Fry two chicken rolls at a time for 5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
  10. Transfer the chicken to a wire rack to drain. If the chicken is not cooked through by the time it is golden brown on the outside, bake in the oven at 325°F (170°C) until that temperature is reached.
  11. Slice the chicken rolls and serve with rice alongside. Pour the sauce over the chicken and sprinkle with sesame seeds and scallions for garnish.
  12. Enjoy!

Watch the recipe video here:

General Tso Chicken Roll Up

A delicious classic, with a new twist!FULL RECIPE: https://tasty.co/recipe/general-tso-s-chicken-roll

Posted by Tasty on Monday, October 1, 2018

Main dish

Teriyaki Beef Stir-Fry

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Teriyaki Beef Stir-Fry
This Teriyaki Beef Stir-Fry is 10x better than your usual takeout order ?
Author:
Cuisine: American
Recipe type: Man dish
Ingredients
  • One 1½-pound piece bottom round steak
  • 1 tablespoon dark brown sugar
  • 1 lime, zested and juiced
  • 6 tablespoons soy sauce
  • Ground black pepper
  • ¼ cup thick teriyaki sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, cut into thin slices
  • One 1-inch piece fresh ginger, peeled and cut into julienne strips
  • 1 jalapeno pepper, seeded and cut into thin strips
  • 8 ounces green beans, cut in half across
  • 1 cup julienned carrots
  • 1 red bell pepper, cut into thin strips
  • 4 ounces snow peas, cut in half lengthwise
  • Cooked white rice, for serving
  • 2 scallions, sliced, for garnish
  • 2 teaspoons sesame seeds, for garnish
Instructions
  1. Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
  2. Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
  4. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
  5. Serve over rice and garnish with scallions and sesame seeds.

Watch the recipe video here:

How to Make Ree's Teriyaki Beef Stir-Fry

This Teriyaki Beef Stir-Fry is 10x better than your usual takeout order ?Watch The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Saturday, June 30, 2018

Lasagna

Ice Cream Lasagna

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Ice Cream Lasagna
Ice Cream Lasagna is a thing you NEED in your life.??
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 vanilla pound cake or loaf cake
  • 2 quarts vanilla ice cream, softened
  • Strawberry Sauce, recipe follows
  • 2½ cups chocolate rice puff cereal
  • ½ cup grated white chocolate
Strawberry Sauce:
  • ¾ cup strawberry preserves
  • Juice of 1 lemon
  • 1 quart strawberries, hulled and halved (or quartered if they are large)
Instructions
  1. Slice the cake from end to end (not side to side) into 8 long slices (about ¼ inch thick).
  2. Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight.
Strawberry Sauce:
  1. In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.

Watch the recipe video here:

How to Make Ice Cream Lasagna

Ice Cream Lasagna is a thing you NEED in your life.??#TheKitchen > Today @ 11a|10c

Posted by Food Network on Saturday, July 14, 2018

Main dish

Buttermilk Fried Chicken

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Buttermilk Fried Chicken
Ina Garten shares her recipe for perfectly crispy Buttermilk Fried Chicken ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups buttermilk, shaken
  • 1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
  • 2 garlic cloves, smashed
  • 1 jalapeño pepper (with seeds), halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 3 boneless chicken breasts
  • 3½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 2½ teaspoons smoked Spanish paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon celery salt
  • 2 (48-ounce) bottles canola oil
  • Bunch of parsley, for garnish
Instructions
  1. For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
  2. With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly ½ inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
  3. Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
  4. Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1½ teaspoons black pepper and set aside.
  5. When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
  6. Pour the oil into a medium (9-inch round x 4½-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
  7. Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  8. When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

Watch the recipe video here:

How to Make Ina's Buttermilk Fried Chicken

Ina Garten shares her recipe for perfectly crispy Buttermilk Fried Chicken ??

Posted by Food Network on Saturday, July 21, 2018

Dessert

Giant Caramel Candy Bar Cake

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Giant Caramel Candy Bar Cake
Giant Caramel Candy Bar Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
SHORTBREAD
  • 3 cups all-purpose flour (375 g)
  • ¾ cup granulated sugar (150 g)
  • 1 teaspoon salt
  • 2 cups unsalted butter, 4 sticks, cubed, room temperature (460 g)
CARAMEL FILLING
  • ¾ cup light brown sugar (165 g)
  • ¾ cup light corn syrup (165 g)
  • ¾ cup unsalted butter, 1½ sticks (170 g)
  • ¾ cup heavy cream (180 mL)
  • 1 pinch salt
CHOCOLATE RIDGES
  • 1 cup milk chocolate chips, melted (175 g)
CHOCOLATE COATING
  • 2 cups milk chocolate chips (350 g)
  • 3 tablespoons coconut oil
SPECIAL EQUIPMENT
  • baking pan, 12x4½- in (30x11-cm)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
  2. Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
  3. Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
  4. Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
  5. Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
  6. Once the cookie has chilled, line a baking sheet with parchment paper.
  7. Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
  8. Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
  9. While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
  10. Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
  11. Cut into ¾-inch (2 cm) thick slices with a sharp knife.
  12. Enjoy!

Watch the recipe video here:

Giant Caramel Candy Bar Cake

The best way to start the month of October ??Full Recipe: https://tasty.co/recipe/giant-caramel-candy-bar-cake

Posted by Tasty on Sunday, September 30, 2018

Dessert

The Ultimate No-Bake Chocolate-Peanut Butter Pie

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The Ultimate No-Bake Chocolate-Peanut Butter Pie
Beat the heat with the ULTIMATE No-Bake Chocolate-Peanut Butter Pie ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup heavy cream
  • ¾ cup powdered sugar
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup chopped peanut butter cups
  • 1 pre-made graham cracker pie crust
  • 1 recipe Peanut Butter Sauce, recipe follows
  • ¼ cup chocolate shell ice-cream topping, such as Magic Shell
  • 1 cup crushed roasted salted peanuts
  • ¼ cup mini chocolate chips
Peanut Butter Sauce:
  • ¼ cup sweetened condensed milk
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
Instructions
  1. Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
  2. Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
  3. Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
Peanut Butter Sauce:
  1. Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

Watch the recipe video here:

How to Make Jeff's Ultimate No-Bake Chocolate-Peanut Butter Pie

Beat the heat with the ULTIMATE No-Bake Chocolate-Peanut Butter Pie ?Catch Jeff Mauro on #TheKitchen > Saturdays at 11a|10c.

Posted by Food Network on Friday, August 3, 2018

Main dish

Steak With Parmesan Spinach

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Steak With Parmesan Spinach
What We're Loving: Grilled Steak with Parmesan Spinach
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds flank steak
  • Extra-virgin olive oil, for brushing
  • Kosher salt and freshly ground pepper
  • 1½ tablespoons unsalted butter
  • ½ onion, finely chopped
  • 1½ tablespoons all-purpose flour
  • 1½ cups whole milk
  • 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • ¾ cup grated parmesan cheese
  • ½ teaspoon grated lemon zest
  • ¼ teaspoon freshly grated nutmeg
Instructions
  1. Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.
  2. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.
  3. Stir in the spinach, ¼ cup water, ½ cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining ¼ cup parmesan and salt to taste.
  4. Thinly slice the steak and serve with the spinach.

Watch the recipe video here:

How to Make Grilled Steak with Parmesan Spinach

What We're Loving: Grilled Steak with Parmesan Spinach

Posted by Food Network on Tuesday, August 21, 2018

Pizza

20-Minute One-Pan Pizza

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20-Minute One-Pan Pizza
I made this yesterday, I will make it again today, and another time tomorrow. ?
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • ½ cup warm water (120 mL)
  • 1 tablespoon olive oil
  • ⅔ cup all purpose flour (85 g)
  • ½ teaspoon sugar
  • ½ teaspoon instant yeast
  • ½ teaspoon salt
TOPPINGS
  • ½ cup marinara sauce (120 mL)
  • 2 cups shredded mozzarella cheese (200 g)
  • ½ cup pepperoni slices (75 g)
  • fresh basil, chopped, for garnish
Instructions
  1. In a large nonstick pan, combine the warm water, olive oil, flour, sugar, yeast, and salt. Use a spatula to stir the ingredients, then smooth the dough to the edges of the pan.
  2. Spread the marinara sauce over the dough, all the way to the edges. Sprinkle the mozzarella evenly over the sauce, then top with the pepperoni.
  3. Place over medium heat, cover, and cook for 10 minutes with the vent covered.
  4. Uncover the vent and cook for 5 more minutes, until the edges are crispy.
  5. Slide the pizza out of the pan onto a cutting board and let cool for 5 minutes.
  6. Sprinkle with basil, then slice and serve.
  7. Enjoy!

Watch the recipe video here:

20-Minute One-Pan Pizza

I made this yesterday, I will make it again today, and another time tomorrow. ?Full Recipe: https://tasty.co/recipe/20-minute-one-pan-pizza

Posted by Tasty on Saturday, September 29, 2018