Drink

Mermaid Coladas

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Mermaid Coladas
A (generous) splash of blue Curaçao turns piña coladas a gorgeous hue of blue. And we promise they taste amazing, too.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 4 oz. pineapple juice
  • 4 oz. white rum
  • 4 oz. coconut milk
  • 2 oz. blue Curaçao
  • 1 c. frozen pineapple chunks
  • Ice, for blending
  • Maraschino cherries, for garnish
  • Sliced pineapple, for garnish
  • Paper umbrellas
Instructions
  1. In a blender, combine pineapple juice, rum, coconut milk, blue Curaçao, and frozen pineapple. Blend until smooth. If you want it slushier, add ice and blend until slushy.
  2. Pour into glasses and garnish with maraschino cherries, pineapples, and paper umbrellas.

Watch the recipe video here:

How To Make Mermaid Coladas

WARNING: Drinking these might actually turn you into a mermaid.Full recipe: http://dlsh.it/GSxZ9zQ

Posted by Delish on Wednesday, June 13, 2018

Burgers

Cheesy Swedish Meatball Sliders

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Cheesy Swedish Meatball Sliders
CHEESY SWEDISH MEATBALL SLIDERS
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 400g beef mince
  • 400g pork mince
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp chopped parsley
  • 2 tbsp sour cream
  • 1 cup breadcrumbs
  • 1 egg
  • 1 clove garlic, grated
  • 3 tbsp flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 500ml chicken stock
  • ½ cup sour cream
  • 2 tbsp chives
  • slider buns
  • ¼ cup garlic butter
  • 1 cup gruyere, grated
  • 2 tbsp worcestershire sauce
Instructions
  1. In a large bowl, mix together your meats, breadcrumbs, egg, sour cream, parsley, garlic, spices, salt and pepper. Form into 12 meatballs.
  2. Fry your meatballs in the 1 tbsp olive oil until nicely browned all over. Remove from the pan. Add butter and flour and cook out until the raw smell has gone. Gradually add your stock. Season with salt, pepper and worcestershire sauce. Bring to a simmer for 5 minutes, then return the meatballs and turn to low heat. Cook for 10 minutes or so, turning and basting the meatballs from time to time.
  3. Push the meatballs to the side of the pan and stir in the sour cream and chives. Stir to combine then remove from the heat.
  4. Cut your slider buns in half and brush each side with garlic butter. Grill until brown.
  5. Pop a meatball on each bottom bun half and spoon over a little sauce. Cover with gruyere and grill until just melted. Top with the top bun halves and pin with a toothpick. Serve with the remaining meatball sauce!!

Watch the recipe video here:

Cheesy Swedish Meatball Sliders

Cheesy Swedish Meatball Sliders

Posted by Twisted on Friday, June 1, 2018

Main dish

Giant Chicken Fajita Quesadilla Crunchwrap

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Giant Chicken Fajita Quesadilla Crunchwrap
GIANT CHICKEN FAJITA QUESADILLA CRUNCHWRAP
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 18 tortilla wraps
  • 6 chicken breasts
  • 400ml tomato passata
  • 4 tbsps fajita seasoning
  • 3 mixed peppers, sliced
  • mozzarella slices
  • 2 cups cheddar cheese
  • sour cream, to serve
  • For the salsa:
  • 1 cup cherry tomatoes, diced
  • 1 cup fresh sweetcorn
  • ½ cup red onion
  • 1 cup avocado, diced
  • 1 red chilli, finely diced
  • 4 tbsps lime juice
  • 1 tsp salt
  • ⅓ cup coriander, finely chopped
Instructions
  1. Dump your chicken, peppers, seasoning and tomato into a large baking tray. Mix well. Cover loosely with foil and bake for 2 hours at 150°C. Shred and cool slightly.
  2. Lay 3 sheets of mozzarella in between 2 wraps. Repeat with all of the wraps. Lay these into a large, 2 inch deep sheet pan (as per the video). Sprinkle in half the cheese, then top with all of the chicken. Finish with the remaining cheese. Fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
  3. Bake for 25 minutes at 200°C.
  4. Meanwhile, make the salsa. Mix all ingredients and set aside until your crunchwrap is ready. It's ok if the avocado breaks down a bit- this is nice!
  5. Slice up and serve with salsa and sour cream!

Watch the recipe video here:

Giant Chicken Fajita Quesadilla Crunchwrap

Giant Chicken Fajita Quesadilla Crunchwrap

Posted by Twisted on Monday, June 11, 2018

Breakfast

Kung Pao Popcorn Fried Chicken

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Kung Pao Popcorn Fried Chicken
Kung Pao roughly translates as "palace guardian", so named after an official governor of the Sichuan province during the late Qing dynasty. As with many dishes this has travelled the world, leaving the names meaning on the wayside, relentlessly morphing on its voyage to suit the palates of the countries it's passing through, just about hanging onto the peanut and Shaoxing rice wine vestments of its Imperial Chinese youth. Our version fries the chicken in batter to make in extra delicious.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Marinade
  • 5 eggs, white only
  • 100ml soy sauce
  • 100ml rice vinegar
  • 5 chicken breasts, cut into roughly 2cm chunks
  • 200g cornflour
  • 200g plain flour
  • 50g sugar
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 litres groundnut oil
Sauce
  • 2 tbsp groundnut oil
  • 5m ginger, finely diced
  • 5 cloves garlic, finely diced
  • 2 tbsp mild chilli flakes
  • 3 tbsp Shaoxing rice wine
  • 50ml light soy sauce
  • 50ml dark soy sauce
  • 1 tbsp ground pepper (Sichuan if you can get some!)
  • 1 tbsp corn flour
  • 2 tbsp water
Instructions
  1. Whisk the egg whites, soy and vinegar together and add the chicken - the mixture is a little gross at this stage but persevere - the egg whites are perfect for making the flour stick to the chicken later on in the recipe.
  2. Cover with clingfilm and leave in the fridge for at least an hour or two.
  3. Meanwhile, whisk together corn flour and plain flour and add salt and pepper.
  4. Heat the oil to 175°C/360°F. In batches toss the drained chicken pieces in the flour - if there are a few drips and craggy bits fear not, as these will make the chicken really crunchy at the end.
  5. Cook for around ¾ minutes, until golden and crisp, then place to cool on a rack above some kitchen towel.
  6. Meanwhile, fry the ginger and garlic in hot oil in the wok until fragrant. Add the two soy sauces and the rice wine and stir to mix together. Add the sugar, salt and pepper. In a small bowl mix the cornflour with water to make a slurry, then add this to the sauce. Bring to a simmer and thicken before adding the chicken and stirring to glaze.
  7. Serve hot with rice, thinly sliced spring onions and crushed dry roasted peanuts.

Watch the recipe video here:

Kung Pao Popcorn Fried Chicken

Kung Pao Popcorn Fried Chicken

Posted by Twisted on Tuesday, June 12, 2018

Dessert

Funnel Cake

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Funnel Cake
A candy thermometer is CRUCIAL for this recipe. If the temperature is too low they'll be pale and oily, too high and they'll burn! Keeping the oil temperature steady at 375° is important if you want your funnel cakes golden and crunchy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • Pinch kosher salt
  • 1½ c. whole milk
  • ¼ c. packed light brown sugar
  • 2 large eggs
  • ½ tsp. pure vanilla extract
  • Vegetable oil, for frying
  • Powdered sugar, for garnish
Instructions
  1. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk together milk, brown sugar, eggs, and vanilla. Slowly whisk dry ingredients into wet ingredients until no flour is visible. Let batter sit 10 minutes before transferring it into a piping bag or ziplock bag.
  2. Pour 1" vegetable oil into a large cast iron pan. Turn heat to medium and heat until a candy thermometer set in oil reads 375°. Cut a ½" hole in your piping bag or ziplock bag and squeeze approximately ¼ cup batter into oil in a circular pattern. Fry until golden on both sides, flipping halfway, 3 to 4 minutes in total. Place on a paper towel lined plate to drain.
  3. Dust with powdered sugar before serving.

Watch the recipe video here:

How To Make Funnel Cake

Making Funnel Cake at home is WAY easier than we thought ?Full recipe: http://dlsh.it/AsTli9e

Posted by Delish on Sunday, June 17, 2018

Breakfast

Half Baked Ice Cream

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Half Baked Ice Cream Bombs
Take "ooey-gooey" to the next level with these half baked ice cream bombs.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pan of boxed brownies, prepared according to package directions
  • 1 pint cookie dough ice cream
  • ½ cup chocolate hazelnut spread
  • 12 ounces semisweet chocolate chips
  • ⅓ cup coconut oil
  • ½ cup toffee bits
  • Whipped cream
  • Caramel drizzle
Instructions
  1. Line a muffin tin with 6 individual pieces of plastic wrap. Remove whole baked brownie from the pan and place on a cutting board. Trim off crisp edges. Cut into 6 equal rectangles. Using a rolling pin, gently roll out the brownie squares so that each is about ¼ inch thick. Press into plastic wrap muffin tins, leaving overhang on the sides.
  2. Working quickly, scoop out 6 portions of ice cream and place into brownies. Use a spoon to make a small indentation in the center of each ice cream scoop. Spoon about a tablespoon of chocolate hazelnut spread into each. Use the plastic wrap to help you wrap the brownie overhang over the top. Place pan in the freezer for at least 3 hours or overnight.
  3. In a microwavable medium mixing bowl, melt the chocolate chips and coconut oil in the microwave in 15-second increments, stirring between each until the chocolate is fully melted. Stir in the toffee bits.
  4. Prep a baking pan with wax paper. Remove the frozen brownie bombs from the freezer, and dip each brownie-coated ice cream ball into the melted chocolate mixture until thoroughly coated. Once coated, place on wax paper and chill in the freezer until chocolate has set. Serve with whipped cream and caramel sauce. The ice cream bombs will keep in the freezer for up to 3 months.

Watch the recipe video here:

Half Baked Ice Cream Bombs

Oh honey, you dropped something – your jaw.Taste for Yourself: taste.md/2G5wRfW

Posted by Tastemade on Sunday, June 17, 2018

Breakfast

Ham And Cheese French Toast Roll-Ups

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Ham And Cheese French Toast Roll-Ups
Communal breakfasts dishes are fun and make breakfast/brunch even easier to host. These ham and cheese roll ups can be prepped the day before and baked in the morning. They're delicious and the flavour combos are endless!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 loaf white bread
  • 2 cups grated cheddar cheese
  • 1 cup finely chopped ham
  • 2 tbsp chopped chives, plus extra for garnish
  • ½ tsp pepper
  • 3 eggs
  • ½ cup milk
  • ½ tsp salt
  • ½ tsp pepper
  • 1 -2 cups grated parmesan cheese
Instructions
  1. Mix together cheddar cheese, ham, chives and pepper.
  2. Cut crusts off bread and roll flat with a rolling pin. Spread about 2 tbsp of mix and flatten slightly on the bread. Roll into a tight log and then cut in half. Set aside.
  3. Mix together eggs, milk and remaining salt and pepper.
  4. Dip each roll into egg mix then roll in grated parmesan. Arrange in a spring form pan.
  5. Pour any remaining egg mix over top. Cover and let sit int he fridge for 30 minutes.
  6. Bake for 30-40 minutes at 180ºC (350ºF).
  7. Garnish with chives. Enjoy!

Watch the recipe video here:

Ham And Cheese French Toast Roll-Ups

Ham And Cheese French Toast Roll-Ups

Posted by Twisted on Monday, June 18, 2018

Breakfast

Lemon Meringue Pie

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Lemon Meringue Pie
The classic fave gets prettified with a flower meringue topping.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pie crust
  • ⅔ cup sugar
  • 3 eggs
  • Zest and juice of 5 lemons
  • ¼ cup cornstarch
  • ½ cup cold butter, cubed
  • For the meringue:
  • 3 egg whites
  • ¾ cup sugar
  • 4 tablespoons water
Instructions
  1. Bake the pie shell for 20 minutes at 350 degrees F using dried beans or pellets to prevent the dough from puffing up as it bakes.
  2. Make the cream filling: In a bain-marie (water bath), whisk the eggs with the lemon juice, the sugar and the cornstarch. Once it thickens, remove from heat and add the butter. Pour the cream filling into the pie shell.
  3. Make the meringue: Boil the water and sugar to 244 degrees F; pour onto the whites while whisking until soft peaks form. Pour the meringue into a piping bag, garnish the pie with the meringue, then caramelize it with a culinary torch or use the broiler.

Watch the recipe video here:

Lemon Meringue Rose Tart

OKAY Tastemade France ??, we see you. We see you ?Taste for Yourself: taste.md/2he9lFL

Posted by Tastemade on Monday, June 18, 2018

Breakfast

Creamy Chicken & Broccoli Bowties

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Creamy Chicken & Broccoli Bowties
The cream cheese alfredo is delicious.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 oz. bowties
  • 1 head broccoli, cut into florets
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1 c. milk
  • ½ c. freshly grated Parmesan
  • 6 oz. cream cheese, softened
  • 3 cloves garlic, minced
  • Crushed red pepper flakes, for garnish
Instructions
  1. In a large pot of salted boiling water, cook bowties according to package directions until al dente. During the last 2 minutes of cooking, add broccoli and cook until bright green. Drain and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken breasts and season with salt and pepper. Cook until golden, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. Add milk, Parmesan, cream cheese, and garlic to skillet and let melt and thicken, stirring occasionally. Season with salt and pepper.
  4. Add cooked bowties and broccoli and chicken to skillet and toss until completely combined.
  5. Garnish with crushed red pepper flakes and serve.

Watch the recipe video here:

How To Make Chicken & Broccoli Bowties

Chicken & Broccoli Bowties uses the best low-fat cooking hack.Full recipe: http://dlsh.it/yGbVVFD

Posted by Delish on Friday, June 15, 2018

Drink

Chocolate Covered Strawberry Shooters

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Chocolate Covered Strawberry Shooters
No cocktail shaker? Mix in a glass with ice and strain into a measuring glass for easy pouring!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ¼ c. chocolate chips, melted
  • 3 oz. strawberry milk
  • 3 oz. white chocolate liqueur
  • 1 oz. vodka
  • 3 small strawberries, for garnish
Instructions
  1. Place melted chocolate on a small shallow plate. Roll rims of shot glasses in chocolate to coat.
  2. Combine strawberry milk, chocolate liqueur, and vodka in cocktail shaker. Fill with ice and shake until cold, 30 seconds.
  3. Pour drink into prepared shot glasses, garnish with a strawberry, and serve immediately.

Watch the recipe video here:

How To Make Chocolate Covered Strawberry Shooters

How many of these Chocolate Covered Strawberry Shots are you throwing back?! ?Full recipe: http://dlsh.it/l1bjJoX

Posted by Delish on Saturday, June 16, 2018