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Main dish

Giant Chicken Fajita Swirl Bun

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Giant Chicken Fajita Swirl Bun
This giant fajita swirl bun is smothered in a delicious queso sauce. Perfect for sharing and delicious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup sautéed mixed peppers and onions
  • 3 cooked chicken breasts, shredded
  • ½ cup salsa
  • 3 tbsp fajita seasoning
  • 1½ cups grated mozzarella
  • 500g Dough
  • 1 can evaporated milk
  • 2 cups grated cheddar cheese
  • 2 tbsp cornstarch
  • 2 tbsp hot sauce
  • Sliced jalapeños
Instructions
  1. Mix together peppers, onions, chicken, salsa and fajita seasoning until coated.
  2. Roll out dough until about ¼” thick. Sprinkle grated mozzarella evenly over the dough. Spread the chicken mix over the dough evenly. Cut the dough into thirds.
  3. Roll one strip into itself. Place onto of another strip and continue rolling. Repeat.
  4. Gently lift into a parchment lined skillet. Cover and let rise for 10-15 minutes.
  5. Meanwhile, pre-heat oven to 180ºC. Bake covered for 40 minutes and 10 uncovered.
  6. While baking, make cheese sauce. Heat evaporated milk. Mix together cornstarch and cheese. Add to milk and. Heat through. When bubbling add hot sauce and take off the heat.
  7. When baked, remove onto a serving platter. Pour cheese sauce generously over top. Sprinkle with sliced jalapenos.
  8. Enjoy!

Watch the recipe video here:

Giant Chicken Fajita Swirl Bun

Giant Chicken Fajita Swirl Bun

Posted by Twisted on Saturday, July 21, 2018

Main dish

Giant Cheeseburger Ring

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Giant Cheeseburger Ring
Giant Cheeseburger Ring
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 800g beef mince
  • 1 tbsp black pepper
  • 1 tsp salt
  • 1 quantity Bread dough
  • 1 cup mayonnaise
  • ½ cup ketchup
  • ¼ cup american mustard
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tbsp white wine vinegar
  • shredded lettuce
  • crispy bacon
  • sliced cheddar
Instructions
  1. Grease a bundt tin, roll your dough into a sausage and lay it in, pinching at the seams to join. Cover and leave to proof for 30 minutes or so. Bake for 40 minutes at 160°C, then transfer to a wire rack and leave to cool.
  2. In a small bowl, combine mayo, ketchup, mustard, onion and garlic powder, vinegar. Set aside.
  3. Add 1 tsp salt and black pepper to the mince and mix well with your hands. Transfer to a lined sheet pan and shape into a ring slightly larger than your bread. Grill under a hot grill until browned and cooked through.
  4. Lay the cheese on top of the burger ring. Grill until melted.
  5. Cut your bread ring in half and spoon on a bunch of burger sauce. Top with shredded lettuce and your burger patty. Top with more sauce and some crispy bacon, then the top half of the bread.
  6. Get stuck in.

Watch the recipe video here:

Giant Cheeseburger Ring

Giant Cheeseburger Ring

Posted by Twisted on Friday, July 20, 2018

Breakfast

Teriyaki Chicken Fried Rice Dome

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Teriyaki Chicken Fried Rice Dome
This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup (50 g) sugar
  • ½ cup (120 mL) soy sauce, plus 3 tablespoons, divided
  • ½ cup (120 mL) mirin
  • 2 lb (910 g) boneless, skinless chicken thighs, sliced
  • 1 tablespoon canola oil
  • 2 carrots, peeled and minced
  • 1 medium onion, minced
  • 1 red bell pepper, seeded and minced
  • salt, to taste
  • pepper, to taste
  • 1 cup (150 g) peas
  • 1 cup (150 g) broccoli florets
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups (1 kg) white rice, cooled
  • 6 large eggs, beaten
  • 1 sesame seeds, for garnish
  • scallions, sliced, for garnish
Instructions
  1. In a liquid measuring cup or small bowl, mix together the sugar, ½ cup (120 ML) soy sauce, and the mirin.
  2. Add the chicken to a large bowl. Pour ½ cup (130 G) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
  3. Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
  4. Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
  5. Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
  6. When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
  7. Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
  8. Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
  9. Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
  10. Enjoy!

Watch the recipe video here:

Teriyaki Chicken Fried Rice Dome

This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?FULL RECIPE: https://tasty.co/recipe/teriyaki-chicken-fried-rice-domeGet the wok featured in this video right HERE: https://bzfd.it/2Lz0mdI – We may make some $$ if you buy!

Posted by Tasty on Friday, July 20, 2018

Main dish

BUFFALO CHICKEN PASTA BAKE & CHEESY GARLIC BREAD

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BUFFALO CHICKEN PASTA BAKE & CHEESY GARLIC BREAD
Those of you object to double carbicide look away now. This is the height of indulgence, a veritable cascade of molten cheese, a flood of flavour so delicious your tastebuds will wonder what they've been missing all these years. And yes, it does involve both pasta and bread. Spicy, tangy, creamy buffalo chicken pasta scooped up with garlic butter drenched baguettes? Yes please.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 400g cream cheese, softened
  • 250ml hot sauce
  • 150ml double cream
  • 2 tbsp Italian herbs
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cooked chicken breasts, shredded
  • 400g fussili pasta, cooked to packet instructions
  • Grated cheddar
  • For the garlic bread
  • 1 baguette, chopped into sections
  • 100g butter, softened
  • 4 tbsp mayonnaise
  • 70g parmesan
  • 70g cheddar
  • 3 tbsp finely chopped parsley
  • 4 garlic cloves, crushed
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Mix the cream cheese, hot sauce, double cream, Italian herbs, salt and pepper together to make a smooth sauce.
  3. Add the shredded chicken and cooked pasta. Stir everything together, then pour into a baking dish and scatter with cheddar.
  4. Bake for 20 minutes or until all melted and delicious.
  5. Meanwhile, mix together the butter, mayonnaise, cheeses, garlic, parsley and season.
  6. Take the baguette and slice it in half lengthways. Spoon the cheesy mixture onto it and grill or oven bake for roughy 5 minutes, until bubbling and melted.
  7. Serve with the pasta.
  8. Enjoy!

Watch the recipe video here:

Buffalo Chicken Pasta Bake & Cheesy Garlic Bread

Buffalo Chicken Pasta Bake & Cheesy Garlic Bread

Posted by Twisted on Thursday, July 19, 2018

Dessert

Neapolitan Ice Cream Cake Roll

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Neapolitan Ice Cream Cake Roll
This neapolitan ice cream cake roll will satisfying your ice cream cake cravings ??!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • nonstick cooking spray
  • 6 large eggs
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons oil
  • 2 teaspoons vanilla extract
  • ½ cup (60 g) all-purpose flour
  • ½ cup (60 g) cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 pt (475 g) chocolate ice cream, softened
  • 1 pt (475 g) strawberry ice cream, softened
  • 1 pt (475 g) vanilla ice cream, softened
GANACHE
  • 2 cups (350 g) chocolate chips
  • 2 cups (480 mL) heavy cream, hot
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
  2. In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
  3. Add the sugar, oil, and vanilla. Whisk again until incorporated.
  4. Add the flour, cocoa powder, baking powder, and salt.
  5. Mix with a spatula until combined.
  6. Pour the batter onto the baking sheet.
  7. Bake for 12 minutes until the cake is set.
  8. Lay out a kitchen towel and sprinkle with cocoa powder.
  9. Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
  10. Place in the refrigerator for 1 hour to cool.
  11. Place the cake on the counter and unroll.
  12. Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
  13. Smooth each line of ice cream out, being careful not to mix the flavors.
  14. Tightly roll the cake back up, this time without the towel.
  15. Freeze the cake for at least 3 hours, or overnight.
  16. Place the chocolate chips in a medium bowl.
  17. Pour the hot cream over the chocolate and stir until melted and smooth.
  18. Place the cake on a rack set over a baking sheet.
  19. Pour the ganache over the cake in an even layer.
  20. Place cake in the freezer for 30 minutes, or until the ganache is set.
  21. Enjoy!

Watch the recipe video here:

Neopolitan Ice Cream Cake Roll

This neapolitan ice cream cake roll will satisfying your ice cream cake cravings ??!FULL RECIPE: https://tasty.co/recipe/neapolitan-ice-cream-cake-rollCheck out our BRAND NEW kitchenware line right here: http://bit.ly/2pxYzM2 – We may make some $$ if you buy!

Posted by Tasty on Sunday, March 25, 2018

Main dish

Bacon Chicken Wrapped Mozzarella Sticks

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Bacon Chicken Wrapped Mozzarella Sticks
Dominate the appetizer game with these bacon & chicken wrapped mozzarella sticks ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups (450 g) ketchup
  • 1 cup (260 g) tomato sauce
  • 1 cup (240 mL) apple cider vinegar
  • 1 teaspoon mustard
  • ½ cup (110 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 8 boneless, skinless chicken tenders
  • 8 sticks mozzarella cheese
  • 8 slices bacon
  • 1 tablespoon fresh parsley, for serving
Instructions
  1. Make the marinade: In a medium dish or bowl, combine the ketchup, tomato sauce, apple cider vinegar, mustard, light brown sugar, and granulated sugar. Set aside ½ cup (130 g) of the mixture for the glaze and another ½ cup (130 g) for the dip.
  2. Butterfly the chicken tenders. Place a large sheet of plastic wrap over them and gently use a meat mallet or rolling pin to flatten the chicken to about ⅛-inch (3 mm) thickness.
  3. Remove the plastic wrap and place the chicken tenders in a the remaining marinade. Cover and refrigerate for one hour.
  4. Preheat the oven to 400°F (200°C).
  5. Remove chicken from the refrigerator. Wrap a chicken tender around a mozzarella cheese stick. Take a strip of bacon and spiral it around the tender. Repeat with remaining chicken tenders.
  6. Place the chicken tenders on a baking sheet. Bake for 20 minutes or until slightly crispy. Flip tenders halfway through.
  7. Remove the tenders from the oven and generously brush with reserved glazed. Bake for another 10 minutes or until completely crisp.
  8. Remove from the oven, top with chopped parsley, and serve with reserved dip
  9. Enjoy!

Watch the recipe video here:

Bacon and Chicken Wrapped Mozzarella Sticks

Dominate the appetizer game with these bacon & chicken wrapped mozzarella sticks ?!FULL RECIPE: https://tasty.co/recipe/bacon-chicken-wrapped-mozzarella-sticks

Posted by Tasty on Tuesday, March 27, 2018

Main dish

Creamy Honey Mustard Skillet Chicken

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Creamy Honey Mustard Skillet Chicken
Honey, mustard & chicken. This holy trinity is truly divine - sweet from the honey yet hot from the mustard, all of the best flavours in one smooth package. Add some salt from the bacon, a bit of fragrance from the thyme and a moderate amount of cream and you've got the world's easiest yet delicious midweek supper.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100g honey
  • 4 tbsp wholegrain mustard
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 large chicken breasts
  • 1 tsp olive oil
  • 6 rashers streaky bacon, diced
  • 3 cloves garlic, crushed
  • 300ml double cream
  • A pinch of salt
  • 2 tbsp thyme leaves
  • 1 tsp corn flour
  • 2 tbsp water
  • Fries, for serving
Instructions
  1. Whisk together the honey, mustard, olive oil, salt & pepper.
  2. Add the chicken breasts and turn them to coat them in the honey - mustard mixture.
  3. In a medium skillet heat a little oil gently - the honey can burn quite easily so the aim of the game is just to sear the chicken slightly then remove them from the heat. Don't worry if they aren't cooked through as they will come up to temperature in the sauce later on.
  4. Clean the pan and add the bacon with a little oil. Fry until golden and crisp, then add the garlic and continue to fry for a further minute or so, until fragrant. Pour over the cream and stir to combine, then add the thyme. Mix together the cornflour and water and add this to the mix, then bring to a gentle simmer. Add the chicken breasts and continue to cook for a further 5 minutes, until they are completely cooked through and the sauce has thickened. Turn them over a few times to coat them in the sauce.
  5. Serve with chips. Delicious!

Watch the recipe video here:

Creamy Honey Mustard Skillet Chicken

Creamy Honey Mustard Skillet Chicken

Posted by Twisted on Wednesday, July 18, 2018

Breakfast

Loaded Queso In A Tortilla Bowl

 

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Loaded Queso In A Tortilla Bowl
Loaded Queso In A Tortilla Bowl
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 flour tortilla
  • ¼ cup (60 mL) olive oil
  • 1 lime, juiced
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb (455 g) flank steak
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ onion, diced
  • 2 jalapeñoes, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup (240 mL) milk
  • 4 cups (400 g) cheddar cheese
  • guacamole, to serve
  • tomato, diced, to serve
  • sour cream, to serve
  • fresh cilantro, to serve
  • tortilla chips, to serve
Instructions
  1. Preheat an oven to 400˚F (200˚C).
  2. Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
  3. In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
  4. Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
  5. Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
  6. Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
  7. In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
  8. Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
  9. Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
  10. Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  11. On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
  12. Enjoy!

Watch the recipe video here:

Loaded Queso Tortilla Bowl

Goodbye nachos, hello queso tortilla bowl! ?FULL RECIPE: https://tasty.co/recipe/loaded-queso-in-a-tortilla-bowl

Posted by Tasty on Wednesday, July 18, 2018

Breakfast

Braised Pork Belly Adobo By Chef Leah Cohen

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Braised Pork Belly Adobo By Chef Leah Cohen
Filipino pork belly adobo brought to you by Chef Leah Cohen
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
BRAISED PORK BELLY
  • 1 ½ lb (680 g) whole skin-on pork belly
  • ¼ cup (60 g) kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon ground black pepper
  • 1 pod star anise
  • 2 cloves garlic
  • 3 bay leaves
  • ⅓ cup (80 mL) soy sauce
  • 2 tablespoons apple cider vinegar
  • ½ gal (1.9 kg) water
ADOBO SAUCE
  • ⅓ cup (80 mL) water
  • 1 cup (240 mL) soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • ½ teaspoon bay leaf powder
  • 1 ½ teaspoons freshly ground black pepper
  • 3 cloves garlic
  • ⅓ cup (80 mL) coconut vinegar
  • ⅔ cup (160 mL) full-fat coconut milk
  • oil, for frying
ASSEMBLY
  • 4 poached eggs
  • 4 pinches ground szechuan peppercorn
  • 2 teaspoons scallion, thinly sliced, green parts only
  • 2 teaspoons garlic, fried
  • 4 teaspoons fresh cilantro
  • jasmine rice, cooked
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
  3. In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
  4. Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
  5. Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
  6. Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
  7. Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
  8. Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
  9. Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
  10. Slice the pork belly between the scores.
  11. To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
  12. Enjoy!

Watch the recipe video here:

Pork Belly Adobo by Chef Leah Cohen

Filipino pork belly adobo brought to you by Chef Leah CohenWebsite: http://www.pigandkhao.com/ FULL RECIPE: https://tasty.co/recipe/braised-pork-belly-adobo-by-chef-leah-cohen

Posted by Tasty on Monday, July 16, 2018

Breakfast

Creamy Skillet Fajita Chicken

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Creamy Skillet Fajita Chicken
One pan dinners are all the rage. This creamy skillet fajita chicken skillet is delicious and the perfect pairing with rice seasoned with coriander and lime. Enjoy!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil 4 chicken breasts
  • 3 tbsp fajita seasoning, split
  • 1 onion, sliced thinly
  • 3 mixed peppers, sliced
  • 2 garlic cloves, minced
  • 1 cup passata
  • ¾ cup heavy cream
  • Salt and pepper to taste
  • ½ cup grated cheddar cheese
  • Chopped coriander
  • Rice for serving
Instructions
  1. Season chicken breast with half the fajita seasoning. Heat oil and sear chicken on both sides. Remove chicken.
  2. Add butter, onions and diced peppers and cook until just soft. Add remaining fajita spice and garlic. Add chopped tomato and cook until just simmering. Pour in cream and let thicken slightly. Add chicken back in and coat with sauce and peppers.
  3. Top with grated cheese, grill or 5 minutes.
  4. Sprinkle with chopped cilantro and serve with rice or salad
  5. Enjoy!

Watch the recipe video here:

Creamy Skillet Fajita Chicken

Creamy Skillet Fajita Chicken

Posted by Twisted on Tuesday, July 17, 2018