Breakfast

BBQ Peri Peri Chicken Loaded Fries

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BBQ Peri Peri Chicken Loaded Fries
Once a little known sauce from Mozambique and East Africa, now an internationally adored condiment made famous by everyone's favourite grilled chicken restaurant, Nandos. We've taken the Nandos concept - chicken, sauce and chips - and taken it up a few notches. Fries loaded with spicy chicken and a tangy sauce, what's not to like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the chicken marinade:
  • 4 chicken breasts
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp paprika
  • 1 tbsp oregano
  • ½ tbsp cumin
  • 1 tbsp olive oil
For the peri peri sauce:
  • 3 roasted red peppers
  • 2 red onions, roasted
  • 4 cloves of garlic, crushed
  • 2 bird's eye chillis, deseeded and chopped
  • 2 lemons, zested and juiced
  • 100ml red wine vinegar
  • 1 tsp smoked paprika
  • 1 tbsp oregano
  • 2 tsp sea salt
  • 1 tbsp soft brown sugar
  • 1 tsp black pepper
  • ½ tsp ground allspice
  • 140 ml olive oil
Instructions
  1. Mix the salt, sugar, paprika, cumin and oil together. Add the chicken breasts and make sure they are thoroughly coated.
  2. Heat your grill to the highest setting/crank your barbecue up until the coals are grey and it's letting off a fierce heat - you want to char your chicken lightly and cook it all the way through.
  3. While the chicken is grilling heat all the ingredients up in a saucepan (except olive oil) and simmer for roughly 10 minutes. Blend until smooth in a blender when cool, then slowly add the olive oil in a stream to make a smooth sauce. If it's too watery, gently reduce in a saucepan and leave to cool.
  4. Fry the chips in a large pan of oil and drain. Slice the chicken and add to the top, pouring the sauce all over.
  5. Enjoy!

Watch the recipe video here:

BBQ Peri Peri Chicken Loaded Fries

BBQ Peri Peri Chicken Loaded Fries

Posted by Twisted on Tuesday, July 3, 2018

Cake Main dish

Chicken Fajita Party Ring

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Chicken Fajita Party Ring
A great meal idea for your next party! ? ?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 6 flour tortillas
  • 2 tablespoons oil
  • 3 bell peppers, sliced
  • 1 large white onion, sliced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 lb (910 g) rotisserie chicken, shredded
  • 10 slices cheddar cheese, halved
  • 10 slices pepper jack cheese, halved
  • sour cream, for serving
  • guacamole, for serving
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
  2. Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  3. Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  4. Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
  5. Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
  6. Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
  7. Add the chicken and cook until the onions are translucent and the chicken is warmed through.
  8. Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
  9. Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
  10. Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
  11. Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
  12. Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
  13. Layer the last tortilla on top of the last cheese layer.
  14. Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
  15. Let cool for at least 30 minutes.
  16. Invert the bundt pan onto a cutting board.
  17. Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
  18. Enjoy!

Watch the recipe video here:

Chicken Fajita Party Ring

A great meal idea for your next party! ? ?FULL RECIPE: https://tasty.co/recipe/chicken-fajita-party-ring

Posted by Proper Tasty on Saturday, June 30, 2018

Main dish

Ham And Cheese Pull Apart Garlic Bread

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Ham And Cheese Pull Apart Garlic Bread
Garlic bread like you've never had before ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 oz (680 g) pizza dough
  • 1 cup (230 g) butter, melted
  • 6 cloves garlic, minced
  • ¼ cup (10 g) fresh parsley, chopped
  • 1 teaspoon salt
  • 3 cups (300 g) shredded mozzarella cheese
  • 3 cups (300 g) shredded cheddar cheese
  • 10 slices deli ham, halved
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Roll out pizza dough into an 18x10-inch (45x25-cm) rectangle.
  3. In a bowl, combine butter, garlic, parsley, and salt. Use a spatula to spread an even layer of the mixture over the dough.
  4. Sprinkle a generous handful of mozzarella and cheddar cheese in a square checkerboard pattern across the dough, making 20 squares.
  5. Place a piece of ham over each section of cheese.
  6. Cut the dough into 20 evenly sized squares and stack four on top of each other, alternating cheeses as you go. There will be five stacks of four.
  7. Place stacks in an 8½x4½-inch (21x11-cm) bread pan.
  8. Bake for 35 minutes.
  9. Enjoy!

Watch the recipe video here:

Ham and Cheese Pull Apart Garlic Bread

Garlic bread like you've never had before ?FULL RECIPE: https://tasty.co/recipe/ham-and-garlic-pull-apart-garlic-bread

Posted by Proper Tasty on Monday, July 2, 2018

Dessert

Campfire Cake

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Campfire Cake
Don't bother with the bug spray, tonight we're camping in the kitchen!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the chocolate cake:
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup cocoa powder
  • ¾ cup butter, softened at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup sour cream, room temperature
For the assembly:
  • 30 red, yellow and orange hard candies
  • 3 cups chocolate ganache
  • 1 cup ground graham crackers
  • 1 cup marshmallow fluff
  • 100 mini Kit Kats
  • 7 Pirouettes, for decorating
  • 8 small marshmallows, for decorating
Instructions
Make the chocolate cake:
  1. Preheat the oven to 350 degrees. Line two 6-inch cake pans with baking spray and parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Pour the batter into the pans and bake for 25 to 30 minutes until a toothpick comes out clean. Set aside to cool completely.
Make the candy flames:
  1. Preheat the oven to 375 degrees, and line a baking sheet with a silicone baking mat. Place red, yellow and orange candies each in a separate plastic bag. Crush each candy bag into small pieces. Assemble small piles of the candies to resemble flames, and place in the oven for 3 to 4 minutes until the candy melts. Using a toothpick and working quickly, pull the candies upwards to resemble flames. Set aside to cool.
Assemble the cake:
  1. Cut each of the chocolate cakes in half lengthwise, removing the domed tops. Place one layer on a cake stand or platter and pipe a border of chocolate ganache around the outside edge of the cake. Place ½ cup of marshmallow fluff on the inside and sprinkle with ¼ cup graham cracker crumbs. Repeat this until all cake layers are used.
  2. Cover the cake completely with one cup of ganache, and begin to build the fire pit of candy bars. Stack Kit Kats around the sides of the cake with the cut side out. Top the layer of bars with ganache, and repeat until the top of the cake is reached. Fill the center of the pit with Pirouettes and melted candies to create a fire scene. Skewer marshmallows and place around the top of the cake. Cake will keep up to 4 days covered.

Watch the recipe video here:

Campfire Cake

Don't bother with the bug spray, tonight we're camping in the kitchen!Taste for Yourself: taste.md/2lAkXmm

Posted by Tastemade on Monday, July 2, 2018

Breakfast

Jalapeno Popper Burger Dogs

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Jalapeno Popper Burger Dogs
Burger dogs explain themselves really. A combination of the two best things to have between a dutty bun, they are either really great or an example of the degenerate wests slow descent into post modern, post ironic cultural cannibalisation. We are camped firmly with the previous camp. Let your hair down and tuck into a Jalapeno Popper Stuffed Burger Dog!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Jalapeno Popper Filling
  • 300g cream cheese
  • 100g grated cheddar
  • 100g grated mozzarella
  • 3 fresh jalapenos, diced
  • 5 rashers bacon, chopped thin and fried until crisp
  • 1 tsp salt
  • 1 tsp pepper
Burger Mix
  • 600g beef mince
  • 1 tbsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • BBQ sauce
Instructions
  1. Mix together the cream cheese, mozzarella, cheddar, jalapenos, salt and pepper.
  2. Lay down some clingfilm and roll around 3 tsp of the mix. Use the clingfilm to roll it up into a sausage, spinning it holding the edges to tighten it up.
  3. Lay the sausages (you should have about 5) on a small tray and leave in the freezer to set for about 2 - 3 hours.
  4. Mix together the beef, salt, garlic powder and pepper. Fashion into large patties, place a frozen sausage in the middle and roll up. Press tightly to seal.
  5. Set your BBQ to medium grill, with white coals covered in ash but a good heat coming off.
  6. Grill the burger dogs on all sides until the meat is done, then brush BBQ sauce for the final 30 secs.
  7. Layer up buns with mayonnaise and jalapenos.

Watch the recipe video here:

Jalapeno Popper Burger Dogs

Jalapeno Popper Burger Dogs

Posted by Twisted on Monday, July 2, 2018

Breakfast

Chicken Sticks

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Chicken Sticks
Chicken sticks > chicken fingers. Yeah, we said it.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 bag tortilla chips
  • 1 boneless, skinless chicken breast
  • Wheat flour
  • Beaten egg
  • Oil, for frying
  • Seasoned salt
  • Cheese sauce
Instructions
  1. Break the chips into small pieces. Slice the chicken breast into thin strips.
  2. Dip the chicken strips in flour, beaten egg, and tortilla crumbs.
  3. Fry the chicken strips in oil heated to 350 degrees, turning to cook both sides.
  4. Sprinkle with seasoned salt and serve with cheese sauce.

Watch the recipe video here:

Chicken Sticks

Chicken sticks > chicken fingers. Yeah, we said it.Taste for Yourself: taste.md/2tL7uvF?: Tastemade Japan

Posted by Tastemade on Monday, July 2, 2018

Dessert

Chocolate Cookie Cheesecake-Stuffed Brownies

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Chocolate Cookie Cheesecake-Stuffed Brownies
These chocolate cookie cheesecake-stuffed brownies will bring you life ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray, for greasing
  • 1 ½ cups (345 g) unsalted butter, 3 sticks, melted
  • 3 ¼ cups (650 g) sugar, divided
  • 7 large eggs, divided
  • 2 tablespoons vanilla extract, plus 1 teaspoon, divided
  • 2 ¼ cups (280 g) all-purpose flour
  • 2 cups (240 g) cocoa powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 2 teaspoons salt
  • 3 cups (525 g) semisweet chocolate chips
  • 8 oz (225 g) cream cheese, 1 package. softened
  • 24 chocolate sandwich cookies
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.
  2. Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine.
  3. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
  4. Use a spatula to fold in the chocolate chips.
  5. Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked.
  6. While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps.
  7. Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined.
  8. After 25 minutes, remove the brownies from the oven and use the bottom of a ¼-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies.
  9. Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie.
  10. Return to the oven for 15 more minutes, until the cheesecake filling is set.
  11. Let cool, then cut into squares and serve.
  12. Enjoy!

Watch the recipe video here:

Chocolate Cookie Cheesecake-Stuffed Brownies

These chocolate cookie cheesecake-stuffed brownies will bring you life ?Get the rainbow whisk and more of our favorite tools in our 19-piece kitchen gadget set HERE: https://bzfd.it/2tVuCb5 – We may make some $$ if you buy!FULL RECIPE: https://tasty.co/recipe/chocolate-cookie-cheesecake-stuffed-brownies

Posted by Tasty on Monday, July 2, 2018

Dessert

Watermelon Popsicle

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Watermelon Popsicle
Eat your fruits and veggies the yummy way with these refreshing frozen treats.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 cups watermelon, cubed
  • 2 cabbage leaves
  • 1 teaspoon ginger, minced
  • 3 tablespoons honey
  • 1 cup orange juice
  • ½ cup plain yogurt
  • 1 teaspoon sugar
Instructions
  1. In a blender, liquefy the watermelon into a juice, and pour into popsicle molds. Place in freezer until firm.
  2. Blend the cabbage, ginger, honey and orange juice; set aside.
  3. Mix the yogurt with sugar and set aside.
  4. Once firm, put a popsicle stick in each form, spoon a thin layer of yogurt into each popsicle and place back in freezer to chill.
  5. Finally, pour a layer of the green juice in each, and place in freezer for 3 hours before un-molding popsicles.

Watch the recipe video here:

Watermelon Popsicles

You can't have a proper Summer without these.Taste for Yourself: taste.md/2sajLYu

Posted by Tastemade on Monday, July 2, 2018

Main dish

Beef Bourguignon

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Beef Bourguignon
Hearty and decadent, the traditional French recipe is perfect when you want to impress.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons olive oil
  • 3¾ pounds beef bourguignon (cut into small pieces)
  • 2¾ cups button mushrooms, halved
  • 5 shallots, peeled
  • 3 cloves of garlic, chopped
  • 3¾ tablespoon flour
  • 2¾ butter, softened
  • 1¼ cups beef broth
  • 1 bottle red Burgundy wine
  • 2 bay leaves
  • 3 thyme sprigs
  • 2 dark chocolate squares
  • 3 carrots, sliced
Instructions
  1. Add olive oil to a Dutch oven or large pan, and brown the pieces of beef, keeping them spaced out while cooking. Remove and set aside.
  2. Add some more olive oil to the pan, and sauté the mushrooms with the whole shallots and the garlic; cook until golden brown.
  3. Add the butter and flour, and cook until the mix thickens. Then add the beef broth, wine and the pieces of beef.
  4. Continue cooking on high heat until the sauce begins to thicken, then add the thyme and bay leaves. Cover the pan and simmer on medium heat for 2½ hours, stirring every 30 minutes.
  5. Add the chunks of chocolate and carrots. Season with salt and pepper, and cook for another 30 minutes.

Watch the recipe video here:

Beef Bourguignon

Easy, impressive, delicious – this dish checks all the boxes.Taste for Yourself: taste.md/2j69yaH?: @Tastemade France

Posted by Tastemade on Saturday, June 23, 2018

Dessert

Cheesesteak Zucchini Boats

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Cheesesteak Zucchini Boats
Confession: When making zucchini boats, we often forget to return the scooped out zucchini back to the mixture before baking (as evidenced in the video above). Do as we say, not as we do. You'll feel better making sure nothing goes to waste; plus, it's healthy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 zucchini, halved lengthwise
  • ¼ c. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 large onion, chopped
  • 2 bell peppers, thinly sliced
  • 2 cloves garlic, minced
  • 1 lb. sirloin steak, thinly sliced
  • 1 tsp. dried oregano
  • 2 c. shredded provolone
  • 2 tbsp. freshly chopped parsley, for garnish
Instructions
  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl to use later. Transfer zucchini boats to a large baking dish. Brush with about 1 tablespoon olive oil and season with salt and pepper. Bake until just tender, about 15 minutes.
  2. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion, peppers, and scooped out zucchini then season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove from heat.
  3. Increase heat to medium-high and add remaining tablespoon of olive oil. Add steak in a single layer, working in batches if necessary, and season with oregano, salt and pepper. Cook until seared all over, about 2 minutes per side. Remove from heat.
  4. Fill zucchini boats with cooked vegetables and steak, then top with provolone. Bake until cheese is melted and bubbly, about 10 minutes. Garnish with parsley.

Watch the recipe video here:

How To Make Cheesesteak Zucchini Boats

Cheesesteak Zucchini Boats are low carb, high flavor. Full recipe: http://dlsh.it/S1jroXU

Posted by Delish on Thursday, June 7, 2018