Main dish

CHICKEN & BACON RANCH SLIDERS

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CHICKEN & BACON RANCH SLIDERS
Ranch dressing - ubiquitous, delicious, packed full of herbs, a creamy all-American classic. It's creator, Steve Henson, was a plumber in the Alaskan wilderness and it's been Americas most popular dressing since 1992, when it surpassed the entirely un-Italian "Italian Dressing" as the nations saucy sweetheart. Thanks again Wikipedia for being an inexhaustible source of dip-based anecdote. Our slant is mixing it with those fine bedfellows, chicken and bacon, and stuffing it in slider buns - you can thank us later.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp pepper
  • 8 rashers bacon, chopped
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • ½ cup sour cream
  • 2 cloves garlic, crushed
  • 2 tbsp chopped parsley
  • 2 tbsp chopped chives
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1 tsp salt
  • 2 cups cheddar
Instructions
  1. Mix the chicken with the olive oil, salt & pepper. Fry the breasts in a hot pan until cooked through - pop in the oven for a few minutes if they look like they'll burn. Fry the bacon in the same pan, making sure you deglaze all the nice chicken bits.
  2. Whisk together the mayonnaise, sour cream, buttermilk, herbs and seasonings to make a delicious creamy ranch.
  3. Chop the chicken into small chunks and mix into the ranch with the bacon bits.
  4. Spread the mix onto the bottom of the slider buns. Top with cheese and grill for five minutes. Place the bun tops back on and eat.

Watch the recipe video here:

Chicken & Bacon Ranch Sliders

Chicken & Bacon Ranch Sliders

Posted by Twisted on Wednesday, August 8, 2018

Breakfast

Parmesan French Toast with Pancetta and Eggs

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Parmesan French Toast with Pancetta and Eggs
Parmesan French Toast with Pancetta and Eggs
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 large eggs
  • ¾ cup milk
  • 1¼ cups grated parmesan cheese (about 4 ounces)
  • ¼ cup chopped fresh parsley
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces thinly sliced pancetta (8 to 12 slices)
  • 8¾-inch-thick slices country white bread
  • 6 cups baby arugula
  • 1 to 2 tablespoons aged balsamic vinegar or balsamic glaze
Instructions
  1. Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, ¼ cup cheese, the parsley, ½ teaspoon salt and a few grinds of pepper in a baking dish; set aside.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
  3. Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
  4. Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.

Watch the recipe video here:

How to Make Parmesan French Toast with Pancetta and Eggs

Recipe of the Day: Parmesan French Toast with Pancetta + Eggs ??Save this recipe: http://bit.ly/2KLotWq.

Posted by Food Network on Tuesday, May 29, 2018

Main dish

Lemon and Garlic Roast Chicken

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Lemon and Garlic Roast Chicken
Recipe of the Day: Ina Garten's Lemon and Garlic Roast Chicken ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 4 lemons
  • 3 heads garlic, cut in ½ crosswise
  • 2 tablespoons butter, melted
  • ½ pound sliced bacon
  • 1 cup white wine
  • ½ cup chicken stock
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  3. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional ½ hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  4. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  5. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Watch the recipe video here:

How to Make Lemon and Garlic Roast Chicken

Recipe of the Day: Ina Garten's Lemon and Garlic Roast Chicken ?? Save this recipe: http://bit.ly/2IVMdKg.

Posted by Food Network on Thursday, May 31, 2018

Main dish

Turkey Burger Patty Melts

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Turkey Burger Patty Melts
Recipe of the Day: Guy Fieri's 5-Star Turkey Burger Patty Melts ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground turkey
  • 1 cups Panko bread crumbs
  • ⅓ cup milk
  • 1 egg
  • 1 tablespoon sage
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper, freshly cracked
  • 1 cup cremini mushrooms, sliced (optional)
  • 1 tablespoon olive oil
  • ½ cup butter, unsalted
  • 3 tablespoons canola oil
  • 1 red onion, sliced
  • 1 yellow onion, sliced
  • 8 pieces rye bread
  • 8 pieces Gruyere
Instructions
  1. In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
  2. While burgers are resting, in a large saute pan, heat ¼ cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
  3. In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
  4. Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
  5. Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Watch the recipe video here:

How to Make Guy's Turkey Burger Patty Melt

Recipe of the Day: Guy Fieri's 5-Star Turkey Burger Patty Melts ? Save this recipe: http://bit.ly/2Ky29Pm.

Posted by Food Network on Saturday, June 30, 2018

Pasta

Garlic Bread Pasta Pie

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Garlic Bread Pasta Pie
When your favourite bread, garlic bread of course crusts your favourite pasta and is covered in cheese, we call that heaven. Garlic Bread Pasta pie is delicious and needs to be made at least once a month.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 7-8 Slices white bread
  • ½ cup garlic butter
  • 1 tbsp oil
  • 500g beef mince
  • 1 white onion, finely diced
  • 2 cloves garlic minced
  • ½ tsp oregano
  • ½ tsp Chili flakes
  • ¾ cup Passata
  • ½ cup Cream
  • Grated mozzarella
  • Fresh mozzarella for the top
  • 500g fusilli pasta, cooked
  • ½ cup pasta water
  • Parsley
Instructions
  1. Brush both sides of bread with garlic butter and press into a deep rectangular baking dish. Cut remaining bread to fit into corners to form a crust. Place another smaller baking dish inside and bake for 15-20 minutes until golden brown.
  2. Meanwhile, make quick ragu. In a pan over medium-high heat, add oil and mince. Cook until browned. Add onions and garlic. Fry until softened. Add spices and passata. Bring to simmer, add cream and stir through. Cover and cook simmering for 20- 30 minutes. Season with salt and pepper if needed.
  3. Add pasta and stir to coat. Add pasta water to thin out sauce.
  4. Place grated mozzarella on top of the bread base. Bake for 10 minutes to melt. Fill the fish with pasta. Top with fresh mozzarella, grill for 5 minutes.
  5. Sprinkle with parsley, enjoy!

Watch the recipe video here:

Garlic Bread Pasta Pie

Garlic Bread Pasta Pie

Posted by Twisted on Tuesday, August 7, 2018

Main dish

Penne with Shrimp and Herbed Cream Sauce

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Penne with Shrimp and Herbed Cream Sauce
Penne with Shrimp and Herbed Cream Sauce
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound penne pasta
  • ¼ cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • ½ teaspoon kosher salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • ½ cup chopped fresh basil leaves
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup white wine
  • ⅓ cup clam juice
  • ¾ cup heavy whipping cream
  • ½ cup grated Parmesan
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  2. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
  3. Add the tomatoes, ¼ cup basil, ¼ cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add ¼ cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
  4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Watch the recipe video here:

How To Make Giada's Penne with Shrimp and Herbed Cream Sauce

Recipe of the Day: Giada De Laurentiis' Penne with Shrimp + Herbed Cream Sauce ?? Save the recipe: http://bit.ly/2sVZJn5.

Posted by Food Network on Tuesday, August 7, 2018

Drink

Rum Root Beer Float Pops

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Rum Root Beer Float Pops
Your favorite classic drink just got a great, new twist! ?
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 cups whipping cream
  • 7 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 6 ounces Captain Morgan Original Spiced Rum
  • 16 ounces root beer
Instructions
  1. In a large mixing bowl, whip the cream using hand mixer until firm peaks form.
  2. Gently fold in vanilla extract and condensed milk.
  3. Distribute cream into small paper cups or popsicle molds. Freeze 6-8 hours or until frozen solid.
  4. Remove popsicles from the molds. Transfer to a glass and top with 1 ½ ounces spiced rum and 4 ounces of root beer.
  5. Enjoy!

Watch the recipe video here:

Rum Root Beer Float Pops

Rum Root Beer Float PopsYour favorite classic drink just got a great, new twist! ?

Posted by Tasty on Tuesday, August 7, 2018

Dessert

No-Bake Granola Berry Pie

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No-Bake Granola Berry Pie
This berry pie is perfect for summer, and you don't even need to turn on the oven ☀️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 cups (120 g) granola
  • ¾ cup (180 g) coconut oil, melted
  • 1 tablespoon coconut oil, solid
  • 1 cup (150 g) strawberry, sliced, plus more for garnish
  • 1 cup (150 g) blackberry
  • 1 cup (125 g) raspberry, plus more for garnish
  • 1 cup (100 g) blueberry
  • ½ cup (100 g) organic sugar
  • ½ cup (120 mL) water, + 3 tablespoons, divided
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch
Instructions
  1. Add the granola to a food processor and process until fine crumbs form.
  2. Add the melted coconut oil and pulse to combine.
  3. Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
  4. Pour the granola mixture into the dish and press the crumbs firmly with the bottom of a measuring cup, making sure to cover the bottom and sides of the dish evenly. Place the pie dish into the refrigerator to firm up for an hour.
  5. Meanwhile, combine the strawberries, blackberries, raspberries, blueberries, sugar, ½ cup (120 ml) water, and the lemon juice in a medium saucepan. Cook for 4-5 minutes. or until the sugar is dissolved and the berries begin to release their juices, creating a loose, deep red mixture.
  6. In a small bowl, mix the cornstarch and remaining 3 tablespoons of water into a smooth paste. Add the cornstarch mixture to the berries and cook for another 2 minutes, until the filling thickens. Remove from the heat and let cool for 5 minutes.
  7. Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
  8. Chill the pie in the refrigerator for at least for 1 hour before serving.
  9. Garnish with fresh berries to your taste.
  10. Enjoy!

Watch the recipe video here:

No-Bake Granola Berry Pie

This berry pie is perfect for summer, and you don't even need to turn on the oven ☀️FULL RECIPE: https://tasty.co/recipe/no-bake-granola-berry-pie

Posted by Tasty on Tuesday, August 7, 2018

Main dish

Schwartz Sriracha Chicken Poppers

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Schwartz Sriracha Chicken Poppers
Bring a taste of the Thai street home with you this week with our new sriracha chicken poppers. Tender chicken breast, tangy dip and Schwartz’s latest fiery seasoning all deliver bags of bite sized flavour. If this doesn’t get you in the mood for spicy, sticky finger food, nothing will.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the chicken:
  • 3 chicken breasts, diced into 1” chunks
  • 500ml buttermilk
  • 1 tsp salt
  • ½ sachet Schwartz Sriracha seasoning
For the dredge:
  • 2 cups plain flour
  • ½ cup cornflour
  • ½ tsp salt
  • ½ sachet Schwartz Sriracha seasoning
Glaze:
  • 2 tbsp lime juice
  • 5 tbsp butter
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • ½ sachet Schwarz Sriracha seasoning
Dip (Optional):
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ sachet Schwartz Sriracha seasoning
  • Oil, for frying
  • Lime wedges, for serving
Instructions
  1. Mix together the ingredients for the chicken, cover and refrigerate for approx 2 hours. Combine ingredients for the dredge. Spoon a couple tbsp of the marinade into the flour and mix through. Dredge all of the chicken pieces in the flour. Fry in hot oil until lightly browned, crisp and cooked through. Drain on paper towel.
  2. Meanwhile, make your glaze. Heat butter over medium heat until foaming subsides, then add remaining ingredients. Reduce slightly. Add to chicken poppers and toss to combine.
  3. Mix together your Dip.
  4. Enjoy!

Watch the recipe video here:

Schwartz Sriracha Chicken Poppers

Schwartz Sriracha Chicken Poppers

Posted by Twisted on Tuesday, August 7, 2018

Dessert

Chocolate Cheesecake Pudding Cups

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Chocolate Cheesecake Pudding Cups
These chocolate cheesecake pudding cups are absolutely genius! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 chocolate pudding cups
  • 1 cup (170 g) semisweet chocolate
  • 2 teaspoons coconut oil
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) sugar
  • 1 teaspoon vanilla extract
TOPPING
  • peanuts, crushed
  • caramel
  • cookies, crushed
  • strawberry, sliced
Instructions
  1. Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
  2. Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
  3. Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
  4. Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
  5. Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
  6. Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
  7. Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
  8. Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
  9. Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
  10. Enjoy!

Watch the recipe video here:

Chocolate Cheesecake Pudding Cups

These chocolate cheesecake pudding cups are absolutely genius! ?FULL RECIPE: https://tasty.co/recipe/chocolate-cheesecake-pudding-cups

Posted by Proper Tasty on Saturday, August 4, 2018