Burgers

Jalapeno Popper Smashburgers

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Jalapeno Popper Smashburgers
JALAPENO POPPER SMASHBURGERS
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 500g beef mince
  • 2 jalapenos, deseeded and diced
  • 150g cream cheese
  • 150 cheddar, finely grated
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • salt, to taste
  • Buns, Pickles, Tomato, lettuce, bacon, to serve
Instructions
  1. Mix the cream cheese with the garlic powder, onion powder, black pepper and cheese. Spoon 1 tbsp of the mix onto a little piece of greaseproof paper and place another down on top and flatten to make a rough circle. Repeat with the rest of the mix and set aside. You should have 6 disks.
  2. Mix the jalapenos with the beef and divide into 6 balls.
  3. Get a non-stick pan very hot. Season the two balls with salt and pop in the pan, lay down a piece of greaseproof on top, and press down with a heavy pot. Leave for 10 seconds then remove the pot and the paper. Season this side and flip the burgers. Lay a cheese 'slice' on each, then cover with a lid. After 15 seconds, remove the lid, combine your patties. Build your burgers!
  4. Enjoy!

Watch the recipe video here:

Jalapeno Popper Smashburgers

Jalapeno Popper Smashburgers

Posted by Twisted on Monday, May 28, 2018

Breakfast

Potato Meatball Bake

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Potato Meatball Bake
Meat and potatoes - the remix!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the meatballs:
  • 1 pound ground beef
  • ½ cup yellow onion, finely diced
  • 1 large egg
  • ¼ cup panko
  • 1 teaspoon salt
  • 1 teaspoon chopped parsley
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper
  • Lemon juice
For the cream sauce:
  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • Salt and pepper, to taste
For the bake:
  • 5 medium-sized Yukon gold potatoes, sliced into ¼-inch rounds
  • 1 cup tomato puree
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • ½ cup shredded mozzarella
Instructions
Make the meatballs:
  1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, combine beef, onions, panko and egg. Mix to combine. Add salt, herbs and spices. Finish with lemon, and gently mix to combine. Divide into approximately 22 one-inch balls, and bake for 12 to 15 minutes until golden. Allow to cool.
Make the sauce:
  1. In a small saucepan, melt butter and add flour. Continue to stir until flour darkens slightly. Slowly pour in milk and continue to stir on medium-low heat until mixture thickens. Season with salt and pepper and allow to cool slightly while bake is assembled.
Assemble the bake:
  1. Preheat the oven to 375 degrees. Line the bottom of a cast-iron or round casserole dish with 4 sliced potatoes. Place meatballs on top. Alternating between potato and meatball, place around the outside edge of the casserole dish. They should fit pretty tightly around. Carefully spoon tomato sauce over meatballs. Top with chopped herbs. Carefully spoon cream sauce over meatballs and potatoes and top with shredded cheese. Bake for 45 to 50 minutes until cheese and sauce are bubbling and the potatoes feel tender to the touch. Allow to cool for 15 minutes and serve immediately.

Watch the recipe video here:

Potato Meatball Bake

Forget what you thought you knew about meat & potatoes.Taste for Yourself: taste.md/2IOQ5sm

Posted by Tastemade on Monday, May 28, 2018

Main dish

Bread Chili Cheese Dog

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Chili Cheese Dog Bread
Everyone's your bff when you bring these to the party.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 baguette
  • 1½ c. shredded cheddar, divided
  • 1 can premade Chili
  • 4 hot dogs, depending on the length of your baguette
  • 2 tbsp. chives, for garnish
Instructions
  1. Preheat oven to 375°.
  2. Down the length of the baguette, cut a small "v" and pull out some of the inside of the baguette, creating a boat.
  3. Sprinkle 1 cup cheddar on the bottom of the baguette, then place hot dogs end to end until the baguette is filled. (This might mean cutting a hot dog to fit, depending on the size of your bread.)
  4. Spoon chili over hot dogs and top with the remaining cheddar. Bake until warmed through and melty, about 25 minutes.
  5. Let cool slightly, then slice into 3-inch long segments and garnish with chives. Serve.

Watch the recipe video here:

How To Make Chili Cheese Dog Bread

Holy sh*t … we've never thought to use hot dogs like this.Full recipe: http://dlsh.it/n8ZYeu7

Posted by Delish on Monday, May 28, 2018

Main dish

Chinese Take-Away-Style Lemon Chicken

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Chinese Take-Away-Style Lemon Chicken
Chinese Take-Away-Style Lemon Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MARINADE
  • 120 g (¼ lb) chicken breast, diced
  • ½ lemon lemon zest
  • 1 teaspoon garlic, crushed
  • 1 tablespoon soy sauce
  • salt, to taste
  • pepper, to taste
CHICKEN BREADING
  • 50 g (½ cup) flour
  • 2 eggs, beaten
  • 50 g (1 cup) panko breadcrumbs
  • 500 mL (2 cups) oil
LEMON SAUCE
  • 60 mL (¼ cup) chicken stock
  • ½ lemon lemon zest
  • 1 lemon, juiced
  • 4 tablespoons sugar
  • 1 tablespoon water
  • ½ tablespoon corn flour
Instructions
  1. Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  2. Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  3. In a medium-sized saucepan heat the oil to 170°C (325˚F).
  4. Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  5. In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  6. Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  7. Add the chicken to the frying pan and coat with the lemon sauce.
  8. Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
  9. Enjoy!

Watch the recipe video here:

Chinese Take-Away-Style Lemon Chicken

Chinese take-away-style lemon chicken ??RECIPE: https://tasty.co/recipe/chinese-take-away-style-lemon-chicken

Posted by Proper Tasty on Monday, May 28, 2018

Dessert

Black Forest Mousse Cake

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Black Forest Mousse Cake
May the (black) forest be with you with this chocolate mousse cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • 1 box of brownie mix
  • 2 eggs
  • ⅓ cup water
  • ½ cup oil
Cherry filling:
  • 1 (15-ounce) can sweet cherries in syrup
  • ½ cup sugar
  • 2 tablespoons kirsch (can substitute cognac, brandy, other cherry liquor or omit entirely)
Mousse:
  • 12 ounces semisweet chocolate chips, finely chopped
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 3 cups heavy whipping cream, divided
  • ¼ cup powdered sugar
Optional for garnish:
  • ¼ cup melted chocolate for drizzle
  • Fresh mixed berries
Instructions
  1. Preheat oven to 350 degrees. Line the bottom of a 9-inch springform baking pan with parchment paper and grease the sides. In a large mixing bowl, mix brownie mix, eggs, water and oil for 50 strokes or until well blended. Pour into the prepared springform pan and bake for 40 to 45 minutes or until a toothpick inserted one inch from the edge comes out clean. Set aside to cool.
  2. To make the syrup, drain the cherries, reserving the syrup. Set the cherries aside. Pour syrup and sugar into a medium saucepan and bring to a boil, stirring gently to combine. Reduce heat to medium and gently simmer for 5 to 7 minutes. Remove from heat and stir in the kirsch. Set aside to cool.
  3. In a large mixing bowl, stir the finely chopped chocolate with vanilla and salt. In a small saucepan, heat 1 cup heavy cream to a simmer. Pour the hot cream over the chocolate and allow to sit for 2 minutes, then stir gently until combined and smooth. Cool slightly to room temperature.
  4. In a stand mixer fitted with the whisk attachment, whip the remaining 2 cups of heavy whipping cream on high until thick. Add the powdered sugar and continue whipping until stiff peaks form. Gently fold whipped cream into chocolate mixture.
  5. When the brownie is cool, run a knife around the edge of the pan to loosen. Use a pastry brush to gently brush the cherry syrup all over the top of the brownie. Scatter the drained cherries over the top. Layer on the chocolate mousse. Refrigerate about 6 hours until completely set.
  6. To serve, run a knife around the edge of the mousse and unmold the springform pan. Garnish with melted chocolate drizzle and fresh berries.

Watch the recipe video here:

Black Forrest Mousse Cake

Chocolate is natures way of making up for Mondays… all is forgivenTaste for Yourself: https://taste.md/2KqYao6

Posted by Tastemade on Monday, May 28, 2018

Dessert

Chocolate Covered Strawberry S’mores

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Chocolate Covered Strawberry S'mores
S'mores are the dessert of summer — and once you add strawberries you'll know exactly why. It's makes the backyard campfire favorite something of legend.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 marshmallows
  • 4 graham crackers, broken into squares
  • 2 bars Hershey's chocolate, broken in half
  • 4 strawberries, sliced
Instructions
  1. Toast marshmallows over a fire until golden.
  2. Sandwich with chocolate, strawberries, and graham crackers and serve.

Watch the recipe video here:

How To Make Chocolate Covered Strawberry S'mores

Chocolate Covered Strawberry S'mores are ESSENTIAL for summer.Full recipe: http://dlsh.it/aDTTTbw

Posted by Delish on Monday, May 28, 2018

Dessert

Buckeye Cupcakes

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Buckeye Cupcakes
The real star of this recipe is the peanut butter buttercream. We used a piping tip for a little extra flair, but it's just as good spread on with a knife. Just make sure you leave a thick layer so your buckeyes can sit comfortably on top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box chocolate cake mix, plus ingredients called for on box
FOR BUCKEYES
  • 2 c. powdered sugar
  • 1 c. smooth peanut butter
  • 4 tbsp. butter, melted
  • ½ tsp. pure vanilla extract
  • Pinch kosher salt
  • ⅔ c. semisweet chocolate chips, melted
  • 2 tsp. refined coconut oil (optional)
FOR BUTTERCREAM
  • 2 c. creamy peanut butter
  • 10 tbsp. unsalted butter, softened to room temperature
  • 2 c.
  • 2 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • 2 tbsp. heavy cream
Instructions
  1. Preheat oven to 350° and line two 12-cup cupcake pans with cupcake liners. Also line one small baking sheet with parchment paper.
  2. Prepare chocolate cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool for 30 minutes.
  3. Make buckeyes: In a large bowl using a hand mixer, beat together powdered sugar, peanut butter, butter, vanilla, and salt. Form into small, tablespoon sized balls and place on prepared baking sheet. Refrigerate until firm, 20 minutes. Mix melted chocolate with coconut oil, if using. Dip buckeyes in halfway into chocolate, then refrigerate 5 minutes more.
  4. Make buttercream: In a large bowl, cream together peanut butter and butter until light and fluffy. Add powdered sugar, vanilla, and salt and beat until evenly combined. Gradually add heavy cream and beat until smooth and creamy.
  5. Frost cupcakes with buttercream, then pour approximately a teaspoon of melted chocolate onto each cupcake. Top with a buckeye and serve.

Watch the recipe video here:

How To Make Buckeye Cupcakes

OMG these cupcakes are a peanut butter lover's DREAM ?Full recipe: http://dlsh.it/cfzS8C9

Posted by Delish on Saturday, May 26, 2018

Main dish

Campfire Caprese Brie

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Campfire Caprese Brie
We used a big wheel of brie to fit perfectly inside a 10" skillet. It was almost THREE POUNDS. You can definitely use something a bit smaller, depending on the size (and brie obsession level) of your crowd.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ c. halved cherry tomatoes
  • 3 cloves garlic, minced
  • ⅓ c. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 1 large wheel brie
  • Balsamic glaze, for drizzling
  • ¼ c. thinly sliced basil, for garnish
  • 1 baguette, sliced, for serving
Instructions
  1. In a large bowl, combine cherry tomatoes, garlic, and olive oil. Season, to taste, with salt, pepper, and red pepper flakes.
  2. Place brie in a cast iron skillet then top with tomato mixture. Place over campfire (or on a hot grill), and cook until brie is melted, about 20 minutes. (Just because the brie isn't oozing, doesn't mean it's not hot and ready. To test, poke sides of the wheel with a knife to see if cheese is melty inside.)
  3. Drizzle with balsamic glaze and garnish with basil. Serve warm with baguette slices.

Watch the recipe video here:

How To Make Campfire Caprese Brie

Cheesy Campfire Brie is so amazing, you'll eat it right off the grill.Full recipe: http://dlsh.it/a8rQVYV

Posted by Delish on Sunday, May 27, 2018

Drink

S’mores Martinis

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S'mores Martinis
S'mores Martinis
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
FOR GARNISH:
  • ¼ c. marshmallow crème
  • ¼ c. crushed graham crackers
  • ¼ c. semisweet chocolate chips, melted
  • 6 marshmallows
FOR COCKTAIL:
  • 6 oz. chocolate liqueur
  • 6 oz. creme de cacao
  • 3 oz. vanilla vodka
  • Ice
Instructions
  1. Microwave fluff with 1 tablespoon water for 20 seconds on high. Stir to combine and pour onto a shallow plate. Place crushed graham crackers on another shallow plate. Dip rim of each glass first in fluff and then in graham crumbs to coat. Drizzle chocolate in a circular motion inside each of the glasses.
  2. Add all cocktail ingredients into cocktail shaker and fill with ice. Shake until cold then divide evenly between glasses. Place 2 marshmallows on a small skewer (to make 3 skewers total), then roast over open flame. Place on top of glasses and serve.

Watch the recipe video here:

How To Make S'mores Martinis

Boozy S'mores Martinis are the adult way to have fun this summer ?Full recipe: http://dlsh.it/sTx262w

Posted by Delish on Sunday, May 27, 2018

Breakfast

Pancake Breakfast Tacos

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Pancake Breakfast Tacos
Don't skip the maple syrup! Brushing it on the bacon in the pan makes the crispiest, most delicious bacon EVER.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR PANCAKES
  • 1⅔ c. Bisquick
  • 1 c. milk
  • 2 eggs
  • 2 tsp. brown sugar
  • Butter, for pan
FOR BACON AND EGGS
  • 6 strips bacon
  • 2 tbsp. maple syrup
  • 5 eggs
  • 2 tbsp. milk
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped chives, plus more for garnish
Instructions
  1. Preheat oven to 200°. In a large bowl, whisk together Bisquick, milk, eggs, and brown sugar.
  2. Add ¼ cup batter to the pan and cook until golden and edges bubble, about 2 minutes per side. Working in batches, repeat with remaining batter. Place pancakes on a medium sheet and cover with a clean kitchen towel. Place in preheated oven while you make your eggs and bacon.
  3. In a large skillet over medium heat, cook bacon until crispy, turning halfway through, about 7 minutes. Brush bacon generously with the maple syrup and let cook until the syrup thickens glazing the bacon, about 30 seconds more. Transfer the slices to a plate to cool.
  4. In a large bowl, whisk together eggs and milk. Wipe skillet clean and return to stovetop and heat to medium, then add 1 tablespoon butter. When butter is foamy, add egg mixture. Reduce heat to medium low, and stir eggs with a spatula, until cooked to your liking. Gently stir in chives and season with salt and pepper. Remove from heat.
  5. Build tacos: Divide eggs and bacon evenly among pancakes. Garnish with more chives and serve.

Watch the recipe video here:

How To Make Pancake Breakfast Tacos

Pancake Breakfast Tacos = GENIUS.Full recipe: http://dlsh.it/Zjbm2jX

Posted by Delish on Sunday, May 27, 2018