Dessert

Pineapple Salmon Plank – Grilled

Save Print
Pineapple Salmon Plank - Grilled
You won't believe how tender and flavorful salmon can get until you've grilled it on a pineapple.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large pineapples
  • 8 ounces salmon, divided into 4 pieces
  • ¼ cup lime juice
  • ½ cup olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup cilantro
Instructions
  1. Make the marinade: In a small bowl, combine lime juice, olive oil, soy sauce, garlic, brown sugar, cilantro, and salt. Place salmon in a glass dish and cover with marinade. Allow to marinate for up to 1 hour in the fridge. Reserve marinade for grilling.
  2. Assemble and grill the salmon: Slice the pineapples into eight planks. Place the marinated salmon on the flank of pineapple and top with a few sprigs of cilantro. Top with another flank of pineapple and wrap with kitchen twine. Place salmon on warm grill and cook for 5 minutes. Flip over and remove the twine, as the salmon and pineapple should be secure. Baste with remaining marinade and cook for another 5 minutes until salmon is tender and pineapple is slightly charred. Remove from grill and allow to rest for 5 minutes before serving.

Watch the recipe video here:

Grilled Pineapple Salmon Plank

?+?+?+?=?!?!Taste for Yourself: taste.md/2KksWyy

Posted by Tastemade on Thursday, June 28, 2018

Dessert

Baileys Eton Mess Trifle

Save Print
Baileys Eton Mess Trifle
BAILEYS ETON MESS TRIFLE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 kg cubed pound cake
  • 180ml Baileys Strawberries & Cream
  • 500ml double cream
  • 30g confectioners' sugar
  • 680g Fresh strawberries, sliced
  • 200g meringue nests, broken into pieces
Instructions
  1. In a large bowl, whisk together 60ml Baileys Strawberries & Cream, double cream and confectioners sugar to stiff peaks. Chill.
  2. Place half of the cubed pound cake in a trifle bowl. Brush generously with remaining Baileys Strawberries & Cream. Top with half of the strawberries, half of the broken meringue and half of the whipped cream. Repeat layers with remaining ingredients, finishing with whipped cream. Top with more fresh strawberries and crushed meringue.
  3. Chill for 30 minutes before serving.
  4. Enjoy!

Watch the recipe video here:

Baileys Eton Mess Trifle

Baileys Eton Mess Trifle

Posted by Twisted on Thursday, June 28, 2018

Cake

Strawberry Lemonade Icebox Cake

Save Print
Strawberry Lemonade Icebox Cake
Layers of pound cake, strawberries and frozen cream form the perfect treat for the sunniest of afternoons.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the strawberry sauce:
  • 4 cups fresh strawberries, diced and divided
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • Squeeze of fresh lemon juice
For the lemon ice cream:
  • 8 ounces mascarpone cheese, room temperature
  • 1 cup sweetened condensed milk
  • ⅔ cup lemon curd, plus more for garnish
  • 2 cups heavy whipping cream
  • Zest of 1 lemon
  • 1, 9x5 store-bought or homemade pound cake, tops, bottoms and sides trimmed and sliced lengthwise into 4 even slabs
  • ½ cup store-bought lemonade
  • Fresh strawberries and lemon slices for garnish
Instructions
  1. To make the sauce, combine 3 cups of strawberries and remaining sauce ingredients in a medium saucepan over medium heat until the mixture begins to boil. Reduce the mixture to a simmer for about 5 minutes until it begins to thicken and reduces by half, about 15 minutes.
  2. Remove from the heat and cool to room temperature. Refrigerate until ready to use.
  3. Line a 9x5 inch loaf pan with pieces of plastic wrap, long enough to drape over the sides.
  4. Place mascarpone, sweetened condensed milk, and lemon curd in the bowl of stand mixer fitted with a whisk attachment, and beat over high speed until smooth, about 3 minutes.
  5. Add the heavy cream and lemon zest and beat on medium-high speed until medium peaks form. Reserve ⅓ of the cream for serving.
  6. Place a layer of pound cake in the bottom of the prepared pan. Using a pastry brush, brush the cake with a light coating of lemonade, followed by a ¼ of the lemon ice cream mixture, making sure to smooth the surface as much as possible.
  7. Spoon about ¼ cup of the strawberry sauce evenly over the lemon cream and top with some of the reserved diced strawberries, followed by another layer of pound cake.
  8. Repeat the process with the remaining layers, freezing between layers if needed.
  9. Finish with a layer of lemon cream and a final layer of pound cake. Make sure to save about ½ cup of strawberry sauce for serving.
  10. Wrap the entire cake in plastic wrap and freeze for at least 10 hours or overnight.
  11. When ready to serve, remove the plastic wrap and invert the cake onto a cutting board. Peel off the plastic wrap and trim the sides of the cake with a knife.
  12. Transfer the cake to a serving platter, and spread the top and sides of the cake with the reserved lemon cream.
  13. Serve the cake topped with lemon curd, reserved strawberry sauce, fresh strawberries and lemon slices.

Watch the recipe video here:

Strawberry Lemonade Icebox Cake

It's hard to believe something this delicious could be this EASY.Taste for Yourself: taste.md/2rZyAAl

Posted by Tastemade on Thursday, June 28, 2018

Drink

Frozcato

Save Print
Frozcato
Moscato lovers: If you can find in season peaches, use 'em! Just add a little ice to the blender to chill the drink.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 (750-ml.) bottle Moscato, chilled
  • 4 c. frozen peaches
  • ¼ c. fresh lemon juice
  • Ice, if necessary
  • Raspberries and peach slices, for garnish
Instructions
  1. In a blender, combine about half the Moscato, half the peaches, and half the lemon juice. Add about 1 cup of ice, if necessary, and blend until slushy. If the mixture is too watery, add more ice and blend again.
  2. Repeat with remaining ingredients.
  3. Serve immediately and garnish with fresh raspberries and peach slices.

Watch the recipe video here:

How To Make Frozcatos

Moscato lovers, you need to know about Frozcato ?Full recipe: http://dlsh.it/uRm6295

Posted by Delish on Wednesday, June 27, 2018

Drink

Moscato Sangria

Save Print
Moscato Sangria
The secret to the best white wine sangria? Moscato, of course! We added lemon-lime soda and seltzer for some bubbles, but both are optional.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • Ice
  • 1 bottle white Moscato
  • 1 c. lemon-lime soda (such as Sprite)
  • 1 c. seltzer
  • 1½ c. quartered strawberries
  • 1½ c. raspberries
  • 1 c. chopped pineapple
Instructions
  1. Fill a pitcher with ice. Pour over Moscato, soda, and seltzer, then stir in fruit. Serve immediately.

Watch the recipe video here:

How To Make Moscato Sangria

Moscato lovers, this sangria is everything you've ever wanted.Full recipe: http://dlsh.it/TYSmFmv

Posted by Delish on Wednesday, June 27, 2018

Dessert

Easy Ice Cube Chocolate Cups

Save Print
Easy Ice Cube Chocolate Cups
Easy Ice Cube Chocolate Cups
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • water
  • 2 oz (55 g) cream cheese, softened
  • ¼ cup (60 g) peanut butter
  • 3 ½ teaspoons whole milk, divided
  • ½ teaspoon vanilla extract, divided
  • ¼ cup (40 g) powdered sugar, plus 2 tablespoons, divided
  • 1 pinch kosher salt
  • 1 ¼ cups (75 g) whipped cream, divided
  • 14 chocolate sandwich cookies, divided
  • 2.5 oz (70 g) pudding mix, chocolate, 1 package
  • 1 ½ cups (360 mL) whole milk, cold
  • 2 cups (340 g) milk chocolate, melted
  • 2 cups (340 g) white chocolate, melted
  • 2 cups (340 g) dark chocolate, melted
GARNISH
  • chopped nuts
  • 4 mini peanut butter cups
  • 12 raspberries
  • fresh mint leaf
SPECIAL EQUIPMENT
  • 12 popsicle sticks
Instructions
  1. Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
  2. Fill a 12-cup muffin tin with water.
  3. Place a popsicle stick into each muffin cup.
  4. Freeze until solid.
  5. In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
  6. Fold in ¼ cup of whipped cream with spatula. Set aside.
  7. Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
  8. Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
  9. Fold in the remaining cup of whipped cream with a spatula. Set aside.
  10. Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
  11. In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
  12. Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
  13. Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
  14. Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
  15. Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
  16. Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
  17. Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
  18. Enjoy!

Watch the recipe video here:

Easy Ice Cube Chocolate Cups

These easy chocolate cups are like magic! ? FULL RECIPE: https://tasty.co/recipe/easy-ice-cube-chocolate-cups

Posted by Proper Tasty on Thursday, June 28, 2018

Breakfast

Giant BBQ Patty Melt Loaf

Save Print
Giant BBQ Patty Melt Loaf
Giant BBQ Patty Melt Loaf
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 white tin loaf
  • 600g 15% beef mince
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • Salt to taste
  • 2 tbsp oil
  • 4 tbsp caramelised onions
  • 4 tbsp BBQ sauce, plus a little more for serving
  • 4 tbsps butter, for frying
  • 4 slices red leicester
  • 8 slices white cheddar
Instructions
  1. Season the beef mince with the pepper and the garlic powder. Mix well then transfer to a lined board and shape into a rectangular patty the same size as your loaf. Chill for 15 minutes in the fridge.
  2. Fry your patty over high heat in the olive oil. About 1-2 minutes on each side, depending on how you like your burger done! Set aside.
  3. Cut the very top and bottom off the loaf - exposing the bread 'flesh'. Cut the loaf in half lengthwise. Scoop out half of the flesh from each loaf half (save for breadcrumbs or just nosh it).
  4. Spoon caramelised onions and bbq sauce into each crevice. Divide the red leicester and cheddar between each half. Top the bottom half with the patty, then top with the other.
  5. Melt 2 tbsp butter in a large frying pan over medium heat. Place the loaf in. Top with a piece of greaseproof paper and weigh down with something heavy. Fry for a good 5 minutes - or until the underside is a satisfying, crisp golden brown. Carefully flip the sandwich and repeat the weighing process. Cook until you see cheese arriving at the edges of the sandwich. If necessary, pop in a hot oven for 5 minutes until the inner sandwich temperature reads around 60°C (for the cheese - you have already cooked your burger!).
  6. Destroy.

Watch the recipe video here:

Giant BBQ Patty Melt Loaf

Giant BBQ Patty Melt Loaf

Posted by Twisted on Thursday, June 28, 2018

Main dish

Chicken Gyro Sliders

Save Print
Chicken Gyro Sliders
Chicken Gyro Sliders
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN SKEWERS
  • 1 cup (285 g) greek yogurt
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne
  • 1 teaspoon cinnamon
  • pepper, to taste
  • 2 tablespoons tahini paste
  • 2 tablespoons olive oil
  • salt, to taste
  • 2 lb (905 g) boneless, skinless chicken thighs, chopped into 1-inch (2-cm) cubes
TZATZIKI
  • 2 cups (570 g) greek yogurt
  • 1 cup (135 g) english cucumber, grated, salted, and drained
  • 1 lemon, zested
  • 2 cloves garlic, minced
  • ¼ cup (10 g) fresh dill, chopped
  • pepper, to taste
  • salt, to taste
  • 1 tablespoon olive oil
  • 1 lemon, juiced
ASSEMBLY
  • slider bun, or dinner roll
  • ½ cup (100 g) tomato, diced
  • ½ cup (75 g) red onion, chopped
  • ¼ cup (60 mL) olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • salt, to taste
SPECIAL EQUIPMENT
  • wooden skewer
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. Soak the wooden skewers in water for 30 minutes.
  3. In a large bowl, combine the Greek yogurt, paprika, oregano, coriander, cumin, garlic, cayenne, cinnamon, pepper, tahini, olive oil, and salt.
  4. Add the chicken and stir to coat completely in the sauce. Cover with plastic wrap and marinate in the fridge for at least 30 minutes or up to 4 hours.
  5. Make the tzatziki: in a medium bowl, combine the Greek yogurt, cucumber, lemon zest, garlic, dill, pepper, salt, olive oil, and lemon juice. Stir to combine. Cover and refrigerate until ready to use.
  6. Thread 3-5 pieces of chicken onto each wooden skewer until loosely filled, leaving at least an inch (2 cm) of space on either end of the skewers. Place the skewers on a baking sheet and bake for 20 minutes.
  7. Slice the dinner rolls in half. Place the bottom half on a greased baking sheet. Sprinkle with diced tomatoes and chopped red onion.
  8. Stick the par-cooked chicken skewers into the bottom buns, spacing evenly. Place the top buns over the skewers and press down.
  9. Combine the olive oil, garlic, parsley, and salt in a small bowl and brush on the top buns.
  10. Bake the buns and the chicken for 10 more minutes, or until the chicken is fully cooked and the bread is toasted.
  11. Place the gyro sliders on a large platter and serve with tzatziki.
  12. Enjoy!

Watch the recipe video here:

Chicken Gyro Sliders

WOW your party guests with these towering sliders! ?FULL RECIPE: https://tasty.co/recipe/chicken-gyro-sliders

Posted by Tasty on Thursday, June 28, 2018

Breakfast

Turkey Taco Lettuce Wraps

Save Print
Turkey Taco Lettuce Wraps
No bread? No problem! Doubling up on romaine leaves insures a mess-free lunch, sans the carbs.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 lb. ground turkey
  • 1 tsp. kosher salt
  • 1 tbsp. tomato paste
  • 1 tbsp. chili powder
  • 1 c. low-sodium chicken broth
  • 2 heads romaine lettuce, outer leaves separated
  • Shredded Mexican cheese, for serving
FOR SERVING
  • Shredded Mexican cheese
  • Chopped tomatoes
  • Chopped red onion
  • Chopped avocado
  • Chopped cilantro
Instructions
  1. Heat oil in a large skillet over medium-high. Add onion and cook until just soft, about 5 minutes. Add turkey and season with salt. Cook, breaking up meat with the side of a spoon, until meat is cooked through, 4 minutes.
  2. Stir in tomato paste and chili powder and cook 1 minute. Add broth and simmer, stirring occasionally, until thickened, about 2 minutes more.
  3. Double up lettuce leaves. Divide meat mixture among leaves. Sprinkle with cheese, tomato, onion, avocado, and cilantro and serve.

Watch the recipe video here:

How To Make Turkey Lettuce Taco Cups

Low-Carb Turkey Lettuce Taco Cups will make you NEVER go back to tortillas.Full recipe: http://dlsh.it/lgKgO29

Posted by Delish on Thursday, June 28, 2018

Breakfast

Edible Cake Tower

Save Print
Edible Cake Tower
Turn your cake into a delicious Jenga tower or fun!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 2-inch graham cracker squares
  • ¼ cup caramel
For the Oreo brownie squares:
  • 1 cup butter, softened at room temperature
  • 1⅓ cups chopped dark chocolate
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • ½ teaspoon vanilla
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ cup ganache, melted
  • ¼ cup Oreo cookies, crushed
For the strawberry squares:
  • 6 small strawberries, halved
  • ½ cup strawberry jello mix
  • 1½ cups boiling water
  • ½ cup cold water
For the cheesecake squares:
  • 2 cups cream cheese, softened
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 2 tablespoons strawberry jam
  • ½ cup ground graham crackers
  • 3 tablespoons butter, melted
Instructions
Make the graham cracker bases:
  1. Line 4 graham crackers together to form a square. Brush the inside corners of each of the squares with caramel and press back together. Repeat this two more times to form 3 6-inch squares. These will be the bases for your cake.
Make the brownie squares:
  1. Preheat the oven to 350 degrees, and spray a 1.25-inch silicone ice cube tray with baking spray. In a large bowl over a double-boiler, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared mold. Bake for 20 to 25 minutes until set and slightly shiny. Once cooled, remove from mold and pour melted ganache over the top. Top each brownie with Oreos and set aside.
Make the strawberry squares:
  1. Place a strawberry half in each square of a 1.25-inch silicone ice cube tray. In a small bowl, mix jello concentrate with boiling water until dissolved, then add cold water. Pour into mold and place in the fridge until set, approximately 2 hours.
Make the cheesecake squares:
  1. Spray a 1.25-inch silicone ice cube tray with baking spray and set aside. In a small bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla and lemon juice and pour into each square, leaving one-fourth of the square empty. Drop ⅛ teaspoon of strawberry jam in each and swirl throughout the square. In a small bowl, combine graham crackers and butter and press into the top of each square. Set in the freezer to chill for up to 3 hours until set.
Assemble the cake:
  1. Place a graham cracker square on a cake turntable and arrange 3 of each square, brownie, cheesecake and strawberry. Top with another graham cracker square and repeat, changing the pattern of the squares, like a Rubik’s cube. Repeat for the final layer. Give the cake a spin! It will keep up to 4 days covered in the refrigerator.

Watch the recipe video here:

Edible Cake Tower

After you finish these sweet bites – eat the tray.Taste for Yourself: taste.md/2Mmm2tp

Posted by Tastemade on Friday, June 29, 2018