Breakfast

Jalapeño Popper Chicken Wings

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Jalapeño Popper Chicken Wings
These wings wanna be jalapeño your business.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 chicken wings (paddle and tip)
  • 2 tablespoons garlic powder, divided
  • 3 tablespoons soy sauce
  • 4 ounces whipped cream cheese
  • 2 ounces shredded sharp cheddar cheese
  • 3 slices bacon, fried and chopped into bits
  • ¼ cup chopped chives
  • 8 small jalapeños
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 2 large eggs
  • 1 cup unseasoned breadcrumbs
  • 1 teaspoon cayenne
For the spicy mayo:
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • 2 tablespoons Sriracha
Instructions
  1. Remove the bones from the paddle section of the wing using a paring knife. Insert your knife between the bone and the meat and work your way around until the bones are free and can be removed, leaving a cavity for stuffing.
  2. Place the cleaned wings in a medium glass bowl with 1 tablespoon of garlic powder and soy sauce. Let marinate for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. In a small bowl, mix cream cheese, cheddar cheese, chives and bacon. Wearing gloves, remove the core and stem from the jalapeños and make a slit down on side. Fill the jalapeños with the cream cheese mixture.
  5. Stuff the filled jalapeños into the wings, open side first, and seal using toothpicks. Place on a foiled baking sheet and bake for 20 minutes. Let cool.
  6. In a small bowl, combine spicy mayo ingredients. Set aside.
  7. In 3 small bowls, create your breading station. In one bowl, mix the flour with the remaining garlic powder and salt. In another, the eggs and in the last, the breadcrumbs and cayenne. Dredge the wings first in the flour, then the egg, then the breadcrumbs and place on a wire rack.
  8. Deep-fry in oil heated to 350 degrees until golden brown. Season with more salt. Serve with spicy mayo.

Watch the recipe video here:

Jalapeño Popper Chicken Wings

These wings wanna be jalapeño business.Taste for Yourself: taste.md/2s91rRK

Posted by Tastemade on Tuesday, July 3, 2018

Dessert

“Fruit” Pies

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"Fruit" Pies
How to describe these "fruit" pies in three words: uh dor able!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (16-ounce) package sugar cookie dough
  • 2 tablespoons concentrated red cherry juice
  • 1 tablespoon freeze-dried cherries
  • ¼ cup all-purpose flour
  • 3 cups pitted red cherries
  • ¾ cup white sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 vanilla bean, split
  • ½ cup chocolate chips, melted
  • Melted white chocolate, tinted green, piped into stems
  • Mint, for garnish
Instructions
  1. In a mixing bowl, combine the cookie dough, cherry juice, freeze-dried cherries and flour until well incorporated. Roll out to about ¼ inch thick. Chill the dough. Cut into 2½-inch rounds and place over the back of a mini muffin pan, staggering the cookies to make sure they don’t bake into one another. Chill the dough on the muffin pan for about 30 minutes.
  2. Preheat oven to 350 degrees. Bake the chilled cookies on the back of the tin for 8 to 10 minutes. Remove from the oven and allow them to cool completely on the back of the muffin tin, trimming any edges if necessary.
  3. While the cookies are cooling make the filling. Place the cherries in a medium saucepan over medium heat. Cover and cook, stirring occasionally, for about 10 minutes, then add the sugar, cornstarch, lemon juice and vanilla bean. Cook until all ingredients are incorporated and the juice has thickened. Set aside to cool.
  4. Fill the cookie crusts with cooled cherry pie filling. Pipe a bit of melted chocolate around the top of each mini pie and top with another cookie crust on top. Attach a piped stem and mint spring if desired. Serve immediately.

Watch the recipe video here:

Churro Cake

Skinny people are easier to kidnap. Stay safe, eat cake.Taste for Yourself: taste.md/2yQFhte?: Tastemade Brasil

Posted by Tastemade on Wednesday, July 4, 2018

Dessert

“Fruit” Pies

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"Fruit" Pies
How to describe these "fruit" pies in three words: uh dor able!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (16-ounce) package sugar cookie dough
  • 2 tablespoons concentrated red cherry juice
  • 1 tablespoon freeze-dried cherries
  • ¼ cup all-purpose flour
  • 3 cups pitted red cherries
  • ¾ cup white sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 vanilla bean, split
  • ½ cup chocolate chips, melted
  • Melted white chocolate, tinted green, piped into stems
  • Mint, for garnish
Instructions
  1. In a mixing bowl, combine the cookie dough, cherry juice, freeze-dried cherries and flour until well incorporated. Roll out to about ¼ inch thick. Chill the dough. Cut into 2½-inch rounds and place over the back of a mini muffin pan, staggering the cookies to make sure they don’t bake into one another. Chill the dough on the muffin pan for about 30 minutes.
  2. Preheat oven to 350 degrees. Bake the chilled cookies on the back of the tin for 8 to 10 minutes. Remove from the oven and allow them to cool completely on the back of the muffin tin, trimming any edges if necessary.
  3. While the cookies are cooling make the filling. Place the cherries in a medium saucepan over medium heat. Cover and cook, stirring occasionally, for about 10 minutes, then add the sugar, cornstarch, lemon juice and vanilla bean. Cook until all ingredients are incorporated and the juice has thickened. Set aside to cool.
  4. Fill the cookie crusts with cooled cherry pie filling. Pipe a bit of melted chocolate around the top of each mini pie and top with another cookie crust on top. Attach a piped stem and mint spring if desired. Serve immediately.

Watch the recipe video here:

"Fruit" Pies

That ending though ??Taste for Yourself: taste.md/2lER0Sn

Posted by Tastemade on Wednesday, July 4, 2018

Breakfast

Peach Cookies

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Peach Cookies
Be a peach and try these perfectly ripe cream-filled cookies made to resemble your favorite emoji.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the pastry cream:
  • 1¾ cups whole milk
  • Rind of one lemon, cut in strips
  • 4 large egg yolks
  • ¾ cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon Luxardo liqueur
For the cookies:
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 large eggs
  • ¾ cup sugar, plus more for decoration
  • 2 tablespoons peach schnapps
  • ¾ cup whole milk
  • 1 stick unsalted butter, melted
  • Food coloring, yellow and peach colored, for decoration
  • 1½ cups Luxardo liqueur, for decoration
  • Mint leaves, for decoration
Instructions
Prepare the pastry cream:
  1. In a small saucepan over low heat, add milk and lemon rind. Warm until the milk is infused with lemon flavor, then remove lemon rind.
  2. In a large bowl, whisk together the egg yolks and sugar, then whisk in the flour. Slowly incorporate the warm milk, then pour back into the saucepan and cook, stirring constantly, until mixture is bubbling and thick. Remove from heat and whisk in Luxardo. Pour into a heatproof bowl, cover the cream with a layer of plastic wrap touching the surface to keep a skin from forming, and refrigerate until chilled.
Make the cookies:
  1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
  2. In a medium bowl, sift flour and baking powder together.
  3. In a large bowl, whisk eggs and sugar together until combined, then add peach schnapps, milk and butter. Whisk until incorporated, then carefully mix in the flour and baking powder mixture. The dough will be thick; mix with a fork until the dough is smooth, then let rest for 10 minutes. Form into smooth balls about a tablespoon in size and place on the prepared baking sheet.
  4. Bake for about 15 minutes until just golden. Let cool slightly, then while still warm use a paring knife to cut a teaspoon-sized indentation into the flat side of each cookie. Set aside to cool completely.
Assemble the cookies:
  1. Sort cooled cookies into halves that match one another, then fill each side with pastry cream and sandwich the two sides together. Run a finger along the seam of the peach to seal the two cookies together. Put aside to set.
  2. Place about 1 cup of sugar in a small bowl. Fill two ramekins with ¾ cup of Luxardo each. Add yellow food coloring to one and peach food coloring to the other, then mix well. Dip one side of the filled cookie in the yellow-tinted liqueur, then dip the rest of the cookie in the peach-tinted liqueur. Roll the dipped cookie in the sugar bowl, coating all sides with sugar. Refrigerate until ready to serve. These cookies taste even better after a few hours, after the liqueur flavor infuses.

Watch the recipe video here:

Peach Cookies

Can we just ap-peach-iate how adorable these cookies are? ?Taste for Yourself: taste.md/2uuez5D

Posted by Tastemade on Saturday, June 23, 2018

Main dish

Steak And Potato Taco Nachos

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Steak And Potato Taco Nachos
You've never had tacos like these! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 teaspoons salt, divided
  • 2 teaspoons pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 medium russet potatoes, scrubbed
  • 1 lb (455 g) skirt steak
  • 1 tablespoon canola oil
  • 1 cup (100 g) shredded cheese blend
  • pico de gallo, for serving
  • guacamole, for serving
  • 1 tablespoon fresh chives, finely chopped
  • sour cream, for serving
Instructions
  1. Preheat the oven to 300˚F (150˚C).
  2. In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
  3. Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
  4. Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
  5. Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
  6. Sprinkle half the spice mixture over the potatoes and toss until well-coated.
  7. Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
  8. Bake the potato slices for 25 minutes, or until golden brown.
  9. Season the skirt steak with the remaining spice mix on both sides.
  10. Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
  11. Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
  12. Sprinkle the cheese blend and steak into the potato taco shells.
  13. Bake for another 5 minutes or until cheese is melted.
  14. Serve with pico de gallo, guacamole, and sour cream.
  15. Garnish with chopped chives, if desired.
  16. Enjoy!

Watch the recipe video here:

Steak And Potato Taco Nachos

You've never had tacos like these! ??FULL RECIPE: https://tasty.co/recipe/steak-and-potato-taco-nachosLove Tasty? Join our exclusive research panel and help us make it better! (U.S. only)Click here: https://bzfd.it/2MNGjZN

Posted by Tasty on Friday, June 29, 2018

Breakfast

Pesto Chicken Garlic Knot Sliders

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Pesto Chicken Garlic Knot Sliders
Pesto Chicken Garlic Knot Sliders
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ½ lb (680 g) pizza dough
  • 3 cups (375 g) rotisserie chicken, shredded
  • 8 oz (230 g) pesto, 1 jar
  • 2 cups (200 g) shredded mozzarella cheese
  • 3 tablespoons salted butter
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
Instructions
  1. Cut pizza dough into eighths. (Each ball of dough should yield 8 even-sized pieces of dough, for a total of 16).
  2. Using your hands, roll each piece of dough into a thin strip about 7 inches (18cm) long. Then carefully tie them into a knot, tucking the loose ends of dough underneath.
  3. Place each tied knot on a baking sheet or casserole dish with high sides, nestling them close together in a 4x4 in (10x10-cm) grid. Once all the knots are placed in the dish, cover and let rest for 10 minutes.
  4. Preheat oven to 400˚F (200˚C).
  5. Uncover and bake for 12 minutes or until the slider buns are golden brown and no doughy grey bits remain.
  6. Once the knots are out of the oven, lower the oven temperature to 350˚F (180˚C).
  7. Allow the knots to cool, carefully remove them from the baking dish and cut the grid horizontally,creating both a top and bottom piece.
  8. NOTE: It’s helpful to hold the knots together with a towel on top while cutting them horizontally, as the motion of the knife might cause some of them to pull apart.
  9. Return the bottom half of the knot-grid to the original baking dish. Evenly layer the bread with cooked chicken, followed by the pesto and mozzarella cheese. Place the top half of the garlic knots on top.
  10. Mix together melted butter, garlic, and parsley. Brush mixture liberally over the top of the knots.
  11. Bake at 350˚F (180˚C) for an additional 10 minutes until the tops of the knots are golden brown and cheese is melted.
  12. Pull apart for individual sliders.
  13. Enjoy!

Watch the recipe video here:

Pesto Chicken Garlic Knot SlidersFULL RECIPE: http://bzfd.it/2kS8Sb8Love Tasty? Join our exclusive research panel and help us make it better! (U.S. only)Click here: https://bzfd.it/2MNGjZN

Posted by Tasty on Saturday, June 30, 2018

Main dish

One-Pan BBQ Baby Back Ribs

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One-Pan BBQ Baby Back Ribs
R-I-B-S!!!!!!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 rack baby back ribs, halved
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons dried oregano
  • ¼ cup brown sugar
  • 1 cup barbecue sauce
  • 1 pound green beans
Instructions
  1. Preheat oven to 275˚F/140˚C.
  2. Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.
  3. Place the ribs on a baking sheet lined with foil. Cover the ribs with foil and bake for 2 hours.
  4. Increase the oven temperature to 500˚F/260˚C.
  5. Carefully uncover the ribs. Spread BBQ sauce evenly on top of the ribs.
  6. Place green beans on the sides of the pan. Season the green beans with salt.
  7. Bake for 10 minutes.
  8. Transfer the ribs to a cutting board.
  9. Cut between the bones to separate into individual ribs. Serve with green beans.
  10. Enjoy!

Watch the recipe video here:

One-Pan BBQ Baby Back Ribs

You can make BBQ baby back ribs in one pan ?FULL RECIPE: http://bzfd.it/2qrNZEW

Posted by Proper Tasty on Saturday, June 30, 2018

Main dish

Classic Canadian Poutine

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Classic Canadian Poutine
Tasty eh? ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large russet potatoes, scrubbed
  • 3 tablespoons olive oil
  • 1 ½ teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 6 tablespoons unsalted butter, ¾ stick
  • ¼ cup (30 g) all-purpose flour
  • 2 ½ cups (600 mL) beef stock
  • 2 teaspoons worcestershire sauce
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 1 ½ cups (335 g) cheese curd
Instructions
  1. Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
  2. On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
  3. Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
  4. Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
  5. Bake for 25 minutes, flipping halfway through, until golden brown.
  6. In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.
  7. Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
  8. Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
  9. Transfer to a dish and serve immediately.
  10. Enjoy!

Watch the recipe video here:

Classic Canadian Poutine

Tasty eh? ??FULL RECIPE: https://tasty.co/recipe/classic-canadian-poutine

Posted by Tasty on Sunday, July 1, 2018

Dessert

Flag Cake

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Flag Cake
Serve up patriotism by the slice.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the blue and white cakes:
  • 5 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon salt
  • 6 large eggs
  • 2 teaspoon vanilla
  • 1½ cups butter, softened at room temperature
  • 3 cups sugar
  • 2 cup buttermilk
  • Blue food coloring
For the red velvet cake:
  • ½ cup butter, softened at room temperature
  • 2 tablespoons cocoa powder
  • 1½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring
  • 1 teaspoon salt
  • 2½ cups all-purpose flour, sifted
  • 1 cup buttermilk
  • 1 tablespoon vinegar
For the frosting:
  • 2 cups butter
  • 8 cups powdered sugar, sifted
  • ¼ cup milk
  • 1 teaspoon vanilla extract
Instructions
For the blue and white cakes:
  1. Preheat the oven to 350 degrees and line 3 9-inch pans with baking spray and parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, whisk together eggs and vanilla. In a large bowl, cream butter and sugar. Add egg mixture. Alternate adding in the flour mixture and the buttermilk until completely combined. Divide batter into two bowls and dye one bowl with the blue food coloring. Pour the blue into one pan and pour the white into the two remaining pans and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Set aside to cool.
For the red velvet cakes:
  1. Preheat the oven to 350 degrees and line a 9” pan and 6” pan with baking spray and parchment paper. In a small bowl, combine cocoa and red food coloring to a paste consistency. Set aside. Combine flour and salt and set aside. In a large bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Once smooth, add in eggs one at a time. Add in vanilla and the red paste. Alternate between adding the flour mixture and the buttermilk, making sure to combine thoroughly after each addition. Add vinegar and mix until batter is smooth. Divide batter between the two prepared pans and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Set aside to cool.
For the frosting:
  1. With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Finally, add the milk slowly until desired consistency is reached. Add in the vanilla and set aside until the cake is cool.
Assemble the cakes:
  1. Divide the 9” red and white cakes in half lengthwise. Cut a 4” circle out of the 6” red velvet cake. Repeat with the one of the white cake layers and the blue cake. The cake layers should be 2-9” red velvet layers, 1-4” red velvet layer, 1-9” white layer, 1-4” white layer and 1-9” blue layer that is double the thickness of the red and white layers.
  2. Place an 9” red velvet layer on a serving platter. Frost the top of the layer with a thin layer of frosting and place an 9” white cake layer on top, frost that, place a red velvet layer on top of that and frost the top. Place the blue cake layer on top of the cake. Next, frost the 4” white cake layer and lower it into the middle of the blue velvet layer. Lower the 4” red velvet layer onto the top of the white layer in the blue velvet circle and frost the cake with the half of the remaining white frosting. Place in the fridge to chill and set for up to 2 hours. Remove and cover the entire cake with swirls of frosting. Cut and serve to reveal the flag!

Watch the recipe video here:

Flag Cake

You're not celebrating the 4th right unless you have a flag IN your cake.Taste for Yourself: taste.md/2s8nnMB

Posted by Tastemade on Tuesday, July 3, 2018

Main dish

Big Mac Nachos

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Big Mac Nachos
Big Macs & Nachos - how have these twain never met? Titans of fast food, ubiquitous across the world, loved by millions, but never combined until now? How has this been overlooked? Fear not, fair reader, for Twisted are here as ever to take up the culinary gauntlet and ride forth, creating wonderful dishes in a barren landscape of normal nosh, seeking new tastes where no tongue has ever gone before.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 tortillas
  • 3 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp oil
  • 800g beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp onion powder
  • 300ml beef stock
  • Finely diced white onion
  • Grated cheddar
  • Finely chopped pickles
  • Sauce
  • 200g mayonnaise
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp white vinegar
  • 2 tsp mild mustard
  • 1 tbsp finely chopped gherkins
  • 1 tsp salt
Instructions
  1. Preheat the oven to 180°C/360°F. Using a pizza cutter cut each tortilla into triangles, roughly 6 triangles per tortilla.
  2. Whisk together the eggs, garlic powder, salt & pepper. Dip in the tortilla triangles and lay them on a lined baking sheet (you may need more sheets if you want more nachos chips!).
  3. Bake for 15 minutes, turning over half way, until they are dark gold and crisp.
  4. Meanwhile, heat the oil in a frying pan and brown the beef. Add the salt, pepper, and onion powder. Add the stock and gently cook down until the beef is soft and there's barely any liquid left.
  5. Layer up the nachos on a baking tray - scatter the chips first, then cover with the ground beef mix, then sprinkle with loads of cheese and white onion.
  6. Bake for around 15 minutes while you make your sauce.
  7. For the sauce, simply whisk everything together and pour into a squeezy bottle.
  8. When the cheese has melted everything scatter with the chopped gherkins and cover with the sauce.
  9. Serve!

Watch the recipe video here:

Big Mac Nachos

Big Mac Nachos

Posted by Twisted on Tuesday, July 3, 2018