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Main dish

Zucchini Enchilada Roll-Ups

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Zucchini Enchilada Roll-Ups
Zucchini Enchilada Roll-Ups
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups (250 g) shredded chicken, cooked
  • 1 teaspoon salt
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 2 cups (200 g) shredded monterey jack cheese, divided
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lime, juiced
  • 1 cup (290 g) red enchilada sauce
  • 4 zucchinis
  • fresh cilantro, chopped, for ganish
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
  3. With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
  4. Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
  5. Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
  6. Transfer to a plate and sprinkle with cilantro.
  7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

Zucchini Enchilada Roll-Ups

Get healthy for summer with these zucchini enchilada roll-ups! ✨FULL RECIPE: https://tasty.co/recipe/zucchini-enchilada-roll-ups

Posted by Tasty on Tuesday, May 22, 2018

Dessert

Strawberry Country Cake

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Strawberry Country Cake
Strawberry Country Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra-large eggs, at room temperature
  • ¾ cup sour cream, at room temperature
  • ½ teaspoon grated lemon zest
  • ½ teaspoon grated orange zest
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • For the filling for each cake:
  • 1 cup (1/2 pint) heavy cream, chilled
  • 3 tablespoons sugar
  • ½ teaspoon pure vanilla extract
  • 1 pint fresh strawberries, hulled and sliced
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
  3. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
  4. Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
  5. To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with ½ the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Watch the recipe video here:

How to Make Ina's Strawberry Country Cake

Recipe of the Day: Ina Garten's 5-Star Strawberry Country Cake ??Save this recipe: http://bit.ly/2k7Zn7V.

Posted by Food Network on Tuesday, May 22, 2018

Dessert

Caramel Hacks

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Caramel Hacks
How to master awesome sugar work!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 200g whole hazelnuts
  • 300g water
  • 1kg sugar
Instructions
  1. Caramel hazelnut
  2. Make the caramel by heating the sugar and water. Once the caramel is made, prick the hazelnut with a toothpick
  3. soak it in the caramel and let it hang.
  4. Caramel tile
  5. Make the caramel, then pour it on a plate once hardened mix all and then sprinkle it with the help of the pellet and
  6. then iron it in the oven let the caramel recast and once cooled we have beautiful toffee caramel.
  7. Caramel dome
  8. Make the caramel, take a louche, grease it lightly and come to deposit the caramel flowing on the ladle. Once
  9. cooled, take off the caramel from the dome.
  10. Angel's hair
  11. Make the caramel, once the caramel slightly cooled take a spoon or fork soak it in the caramel and then with a
  12. quick movement come to realize the angel hair.

Watch the recipe video here:

4 Caramel Hacks

Get ready for some serious chef points ?Taste for Yourself: https://taste.md/2J1k17K? : Tastemade France

Posted by Tastemade on Wednesday, May 23, 2018

Main dish

Grilled Fajita Stuffed Chicken

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Grilled Fajita Stuffed Chicken
Grilled Fajita Stuffed Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ c. extra-virgin olive oil
  • Juice of 1 lime
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. boneless skinless chicken breasts
  • 1 bell peppers, sliced
  • ½ small red onion, cut into half moons
  • ½ c. shredded cheddar
  • ½ c. shredded pepper jack
  • Lime wedges, for serving
  • Chopped cilantro, for garnish (optional)
Instructions
  1. In a medium bowl, whisk together olive oil, lime juice, chili powder, garlic powder, and cumin. Toss chicken breasts in mixture, cover with plastic wrap, and refrigerate for at least 20 minutes and up to 4 hours.
  2. Preheat grill to medium-high. Before grilling, shake off excess marinade from chicken transfer to a plate. Season both sides of chicken with salt and pepper. Use a paring knife to create slits in each chicken breast about ½” apart. (Be careful not to cut all the way through!) Stuff chicken with bell pepper and onion.
  3. Lay out four pieces of foil. Place a stuffed chicken breast onto each, then top with each with cheese. Fold foil around chicken to create a packet.
  4. Place on grill and cook until chicken is cooked through and cheese has melted, about 20 minutes.
  5. Squeeze lime juice over chicken and garnish with cilantro.

Watch the recipe video here:

How To Make Grilled Fajita Stuffed Chicken

This STUFFED chicken is the only thing you should be grilling this weekend.Full recipe: http://dlsh.it/pyMD1bX

Posted by Delish on Thursday, May 24, 2018

Dessert

Mermaid Ice Cream

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Mermaid Ice Cream
This calls for a shellebration.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 1 tsp. pure vanilla extract
  • green, blue, and purple food coloring
  • Sprinkles, for topping (optional)
Instructions
  1. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream until medium peaks form.
  2. Fold in sweetened condensed milk and vanilla until totally combined, then divide mixture among five bowls.
  3. Add a different color food coloring to each bowl (we used different amounts of green, blue, and purple) and stir until combined.
  4. Layer dollops of the colors in a 9"-x-5" loaf pan until you run out of the mixture.
  5. Run a knife through the mixture to swirl the colors 3 or 4 times and then smooth top.
  6. Top with sprinkles (if using) and freeze until firm, 5 hours.
  7. Remove from freezer and let soften, 5 to 10 minutes, then scoop and serve.

Watch the recipe video here:

How To Make Mermaid Ice Cream

Watching this Mermaid Ice Cream come together is MESMERIZING.Full recipe: http://dlsh.it/yNAlYRz

Posted by Delish on Thursday, May 24, 2018

Main dish

Chicken and Kale in Creamy Mushroom Sauce

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Chicken and Kale in Creamy Mushroom Sauce
Made with crispy bacon, braised chicken, and hearty mushrooms, this pasta dish is sure to please everyone at the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 ounces center-cut or cottage bacon, roughly chopped
  • 4 boneless, skin-on chicken thighs, trimmed of excess fat
  • 2 boneless, skin-on chicken breasts, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus additional as needed
  • 1 large shallot, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 3½ ounces shiitake mushrooms, stems removed and sliced
  • 2½ ounces cremini mushrooms, roughly chopped
  • 2 teaspoons thyme leaves, roughly chopped, plus 3 sprigs for garnish
  • 2 teaspoons marjoram leaves, roughly chopped, plus 3 sprigs for garnish
  • 1 teaspoon rosemary leaves, finely chopped
  • ½ cup dry marsala
  • 1 lemon, zested & juiced
  • 1½ cups vegetable broth
  • 4 ounces Tuscan kale, stems removed and roughly chopped
  • 6 ounces mascarpone cheese
  • Parmesan cheese, for garnish
Instructions
  1. In a large, cold, stainless steel skillet over medium heat, add the bacon and render until crispy, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet.
  2. Season the chicken on both sides with salt and pepper.
  3. If the bacon didn’t render enough fat, add olive oil to pan as needed. Increase the heat to medium-high. Add the chicken, skin-side down, and cook for 5 minutes until the skin is golden brown and crispy. Turn over to cook on the other side, another 3 to 5 minutes. Remove the chicken to the baking sheet with the bacon.
  4. Add the shallot into the same pan. Cook for 2 minutes, then add the garlic, mushrooms and herbs. Season with salt and pepper. Cook for 8 to 10 minutes until the vegetables are softened and browned.
  5. Deglaze with marsala, scraping the bottom of the pan with a wooden spoon. Bring to a boil. Add the lemon zest and juice and the vegetable broth. Add the kale, stirring to wilt. Add the bacon back into the pan, then nestle the chicken into the sauce. Reduce the heat to a simmer. Cover the pan with a lid and simmer for 10 minutes until the chicken is fully cooked.
  6. Remove the lid and simmer for another 5 to 8 minutes to reduce the sauce. Add the mascarpone cheese, stirring to incorporate. Season to taste with salt and pepper.
  7. Garnish with sprigs of thyme and marjoram.

Watch the recipe video here:

Creamy Mushroom Chicken

This is one seriously delicious chicken dinner. Taste for Yourself: taste.md/2AxPzy9

Posted by Tastemade on Thursday, May 24, 2018

Breakfast

Bacon and Camembert Pull-Apart Garlic Bread

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Bacon and Camembert Pull-Apart Garlic Bread
Bacon and Camembert Pull-Apart Garlic Bread
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • round sourdough loaf
  • 250 g (8 oz) camembert cheese
  • 75 g (⅓ cup) butter, melted
  • 10 g (⅓ cup) fresh parsley, chopped
  • 2 cloves garlic, crushed
  • 150 g (½ cup) bacon, cooked, chopped
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Slice the camembert into thick matchsticks.
  3. Make deep, thick slits into the bread without cutting all the way through, about 90% down is good.
  4. Rotate the bread 90° and make more cuts, 90% through again, creating little sticks of bread that are all held together by the crust at the bottom.
  5. Combine the butter, parsley and garlic.
  6. Stuff camembert in between the bread sticks.
  7. Drop the cooked bacon bits over the bread, pushing some of them down into the cracks.
  8. Drizzle butter evenly over the bread.
  9. Bake for 18-20 minutes until the camembert is melted and the top of the bread is crusty.
  10. Enjoy!

Watch the recipe video here:

Bacon And Camembert Pull-Apart Garlic Bread

Enjoy a night in with this bacon and camembert pull-apart garlic bread ?RCEIPE: https://tasty.co/recipe/bacon-and-camembert-pull-apart-garlic-bread

Posted by Proper Tasty on Friday, May 25, 2018

Breakfast

California Grilled Chicken

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California Grilled Chicken
♫ California looove ...♫
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. balsamic vinegar
  • 1 tsp. garlic powder
  • 2 tbsp. honey
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. Italian seasoning
  • kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella
  • 4 slices avocado
  • 4 slices tomato
  • 2 tbsp. sliced basil
  • Balsamic glaze, for drizzling
Instructions
  1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken breasts and marinate 20 minutes.
  2. Heat grill to medium high. Grill chicken until internal temperature reaches 170ºF on an instant-read thermometer.
  3. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
  4. Garnish with basil and drizzle with balsamic glaze.

Watch the recipe video here:

How To Make California Grilled Chicken

Never been this attracted to grilled chicken before ?Full recipe: http://dlsh.it/grG4pd8

Posted by Delish on Wednesday, May 23, 2018

Dessert

Dessert Ravioli

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Dessert Ravioli
How genius is this method?! You can fill these "ravioli" with all sorts of things, from fruit fillings to peanut butter and chocolate. We chose Nutella because we're obsessed with it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (14-oz.) package refrigerated pie dough
  • FOR FILLING
  • 4 oz. cream cheese, softened
  • ½ c. Nutella
  • ¼ c. chocolate chips, melted
  • ½ tsp. pure vanilla extract
  • Pinch kosher salt
  • 1 Egg wash (1 egg beaten with 1 tbsp. water)
  • Ice cube tray
  • 1 tbsp. cinnamon-sugar
Instructions
  1. Preheat oven to 375° and line a medium baking sheet with parchment paper. In a medium bowl using a hand mixer, beat cream cheese, Nutella, melted chocolate, vanilla, and salt until smooth.
  2. Flour a clean surface and roll pie dough until it's very thin (about 2 cm!). Drape pie dough over ice cube tray. Use the knuckle of your pointer finger to press the dough into the indents in the ice tray. Spoon Nutella mixture into each well of the ice cube tray, then trim the overhanging edges of the pie dough. Brush any exposed pie dough on the ice tray with egg wash.
  3. Roll out excess pie dough then place on top. Use a rolling pin to seal the two pie dough layers and trim any excess with a paring knife. Turn out onto a cutting board and cut in between each "ravioli" to separate.
  4. Place on prepared baking sheet about 2" apart, brush with egg wash, and sprinkle with cinnamon-sugar. Bake until golden, about 20 minutes, and serve.

Watch the recipe video here:

How To Make Churro Ravioli

This ice cube tray hack is LIFE CHANGING ?Full recipe: http://dlsh.it/8ZJFW3G

Posted by Delish on Wednesday, May 23, 2018

Breakfast

Philly Cheesesteak Nachos

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Philly Cheesesteak Nachos
Proof that everything is better in nacho form.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. vegetable oil
  • 1 large onion, thinly sliced
  • 2 large bell peppers, thinly sliced
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1 lb. sirloin steak, thinly sliced
  • 2 c. shredded provolone
  • 1 c. shredded mozzarella
  • 1 large bag tortilla chips
Instructions
  1. Preheat oven to 375°. Line a large baking sheet with foil.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat, then add onion and bell peppers. Season with salt and pepper and cook, stirring often, until the onions and peppers are tender, about 5 minutes.
  3. Push peppers and onions to one side of the pan and add 1 tablespoon of oil to the other side. Add steak in a single layer and season with salt and pepper. Cook until the steak is seared on one side. Season with salt, pepper and Italian seasoning then mix steak together with onions and peppers.
  4. Cook until the steak is seared on all sides, about 3 minutes. Remove from heat.
  5. On the prepared baking sheet, add about half of the chips. Top with half of the mozzarella, half the provolone and half the steak and peppers. Repeat to make another layer with remaining ingredients.
  6. Bake until the cheese is melted, about 15 minutes. Serve immediately.

Watch the recipe video here:

How To Make Philly Cheesesteak Nachos

Philly Cheesesteak Nachos deserve the top seed in your bracket. Full recipe: http://dlsh.it/vxhf38j

Posted by Delish on Wednesday, May 23, 2018