Burgers

Mashed Potato Bun Bacon Burger

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Mashed Potato Bun Bacon Burger
Mashed Potato Bun Bacon Burger
Author:
Cuisine: American
Recipe type: Burger
Ingredients
MASHED POTATO BUNS
  • 5 russet potatoes, peeled and cubed
  • 4 cloves garlic, peeled
  • 6 cups (1.4 L) cold water
  • ¼ cup (55 g) butter, cubed
  • ½ cup (120 mL) milk
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 6 slices provolone cheese
  • 2 cups (100 g) panko breadcrumbs
  • 5 eggs
  • oil, for frying
BACON BURGERS
  • 1 lb (455 g) ground beef
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon pepper
  • 12 slices bacon
  • ketchup, to serve
  • lettuce, to serve
  • red bell pepper, sliced, to serve
Instructions
  1. In a pot over high heat, add the potatoes and garlic and cover with cold water.
  2. Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
  3. Drain the potatoes in a colander and return to the pot.
  4. Add the butter, milk, salt and pepper. Mash until smooth.
  5. Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
  6. On a parchment paper-lined baking sheet, place the provolone slices.
  7. Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
  8. Freeze until solid, about 1 hour.
  9. Place the egg and panko in two bowls.
  10. Place the frozen potato round in the egg ensuring it’s completely submerged.
  11. Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
  12. In a large pot, heat oil to 350°F (180°C).
  13. Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
  14. Set the mashed potato rounds on a wire rack to drain.
  15. In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
  16. Form patties with your hand about the size of your palm.
  17. Lay the bacon two strips overlapping and two strips perpendicular.
  18. Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
  19. Heat a pan over medium heat and add the bacon patties and cook until cooked through.
  20. Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
  21. Build with lettuce, patty, red onion and top potato bun.
  22. Enjoy!

Watch the recipe video here:

Mashed Potato Bun Bacon Burger

Didn't know you could make buns like this ? ?…FULL RECIPE: https://tasty.co/recipe/mashed-potato-bun-bacon-burgerYou have a kitchen, right? Well, we have the essentials! Shop all the must-have goods here: -http://bit.ly/2AJK5MG (BTW, we may make some $$ if you buy!)

Posted by Tasty on Tuesday, January 2, 2018

Breakfast

Chicken-Peanut Stir-Fry

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Chicken-Peanut Stir-Fry
Chicken-Peanut Stir-Fry
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup basmati rice
  • 3 teaspoons soy sauce
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons packed light brown sugar
  • 2 tablespoons peanut or vegetable oil
  • 1 2-inch piece ginger, peeled and thinly sliced
  • 1 bunch scallions (whites roughly chopped, greens thinly sliced)
  • 1 jalapeno pepper (red or green), seeded and thinly sliced
  • 1 small head Napa cabbage, cored and cut into 2-inch pieces
  • ¼ cup roasted salted peanuts
Instructions
  1. Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, ⅓ cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
  2. Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
  3. Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
  4. Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g

Watch the recipe video here:

How To Make Chicken-Peanut Stir-Fry

Recipe of the Day: Chicken-Peanut Stir-FrySave this recipe: http://bit.ly/2pHsvJ6.

Posted by Food Network on Tuesday, January 2, 2018

Dessert

Paleo Chocolate Mousse

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Paleo Chocolate Mousse
A dessert you can feel good about.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 ripe avocados
  • ¾ c. heavy cream
  • ½ c. chocolate chips, melted
  • ¼ c. honey
  • 3 tbsp. cocoa powder
  • 1 tsp. vanilla
  • ½ tsp. kosher salt
  • ¼ c. Chocolate curls, for garnish
Instructions
  1. Combine all ingredients except chocolate curls in food processor and process until smooth. Pour into glasses and refrigerate 30 minutes to an hour. Garnish with chocolate curls and serve.

Watch the recipe video here:

How To Make Paleo Chocolate Mousse

This dessert tastes just like chocolate pudding — only WAY healthier. Full recipe: http://dlsh.it/asUCjDQ

Posted by Delish on Tuesday, January 16, 2018

Breakfast

Chicken Pad Thai Nachos

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Chicken Pad Thai Nachos
Nacho game has never been so strong.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp. sesame oil
  • 2 cloves garlic, minced
  • ¼ c. soy sauce
  • 3 tbsp. peanut butter
  • 2 tbsp. honey
  • 1 tbsp. sriracha
  • 1 tbsp. lime juice
  • 2 c. shredded rotisserie chicken
  • 2 c. Shredded Monterey Jack
  • 5 c. tortilla chips
  • 4 green onions, sliced
  • ¼ c. roasted peanuts, chopped
Instructions
  1. Preheat oven to 425° and line a large baking sheet with foil. In a medium to large skillet over medium heat, heat sesame oil. Add garlic and cook until fragrant, about 1 minute. Pour in soy sauce and bring to simmer, then whisk in peanut butter, honey, sriracha, and lime juice. Bring mixture to a simmer then turn off heat. Add chicken and stir until chicken is fully coated.
  2. Spread about half of chips on baking sheet then top with chicken. Sprinkle about half of cheese on top. Repeat.
  3. Bake until cheese has melted and everything is heated through, about 10 minutes.
  4. Garnish with green onions and peanuts.

Watch the recipe video here:

How To Make Chicken Pad Thai Nachos

You haven't lived until you've tried these cheesy, melty nachos.Full recipe: http://dlsh.it/TYmaqCt

Posted by Delish on Thursday, January 18, 2018

Breakfast

Zucchini Taco Roll-Ups

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Zucchini Taco Roll-Ups
You won't miss the shell with this ultra-satisfying zucchini taco bake.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 jalapeno, minced
  • 1 lb. ground beef
  • kosher salt
  • 2 tbsp. Taco Seasoning
  • 1½ c. grated Monterey jack, divided
  • 1½ c. grated cheddar, divided
  • ¼ c. sour cream
  • can fire-roasted crushed tomatoes
  • 4 medium zucchini, sliced ⅛” thick
  • Cilantro, chopped, for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium heat, heat olive oil. Add onion and cook until tender, 5 minutes. Add jalapeño and cook 2 minutes more. Add ground beef and cook until no longer pink, 8 minutes, then drain the fat. Season with salt, mix in the taco seasoning, and add ½ cup of both Monterey Jack and cheddar, then set aside.
  3. Spread a thin layer of crushed tomatoes into the bottom of a 9"-x-13” baking dish. On each slice of zucchini, spoon a thin layer of sour cream and crushed tomatoes. Top with a layer of beef mixture, and sprinkle with Monterey Jack and cheddar. Roll up and place seam side down in baking dish. Repeat to fill the dish. Sprinkle top with remaining cheese.
  4. Bake until zucchini is tender and cheese is melted, about 30 minutes. Garnish with cilantro.

Watch the recipe video here:

How To Make Zucchini Taco Roll-Ups

Zucchini Taco Roll-Ups will slash calories from your next Taco Tuesday.Full recipe: http://dlsh.it/BZJljfX

Posted by Delish on Thursday, January 18, 2018

Breakfast

Giant Party Sub

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Giant Party Sub
The definition of a crowd-pleaser. ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 (11-oz) tubes refrigerated bread dough
  • 3 tbsp. olive oil, divided
  • 2 tbsp. red wine vinegar, divided
  • 1 tsp. Italian seasoning, divided
  • ¼ lb. sliced provolone
  • ½ lb. salami
  • ½ lb. deli-sliced ham
  • ½ lb. pepperoni
  • 1½ c. shredded iceberg lettuce
  • 2 large beefsteak tomatoes, sliced
  • 1 tsp. Toasted sesame seeds
Instructions
  1. Preheat oven to 350 degrees F. Grease a bundt pan with cooking spray. Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, about 25-30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
  2. Place baked bread on a serving platter and slice in half. Drizzle the bottom half with about 1 tablespoon each of olive oil and red wine vinegar. Sprinkle with about ¼ teaspoon of Italian seasoning. Place provolone slices on top of bread, followed by meats, lettuce and tomatoes. Drizzle tomatoes with another tablespoon each of olive oil and vinegar and sprinkle with the remaining Italian seasoning.
  3. Place the top half of the baked bread on top. Brush with remaining olive oil and sprinkle with sesame seeds. Slice and serve.

Watch the recipe video here:

How To Make A Giant Party Sub

This Giant Party Sub = nearly 3 feet of deliciousness.Full recipe: http://dlsh.it/sNEyWC4

Posted by Delish on Thursday, January 18, 2018

Breakfast

Chicken Fajita Slab Pie

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Chicken Fajita Slab Pie
Fajitas meet pies in one of the most glorious double acts to grace the culinary stage. Glorious flaky pastry and creamy, spicy, cheesy chicken. It's the one.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil
  • 1 onion, sliced
  • 4 - 5 mixed peppers, sliced
  • 3 cloves garlic, minced
  • 4 chicken breasts, shredded
  • 1 packet fajita seasoning
  • 500ml double cream
  • 2 large sheets puff pastry
  • 4 cups grated cheddar
  • 1 egg, beaten
  • Paprika
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the oil in a large heavy bottomed saucepan and fry the onion and peppers until soft, then add the garlic and cook for a minute or so more.
  3. Add the shredded chicken and the fajita spices and stir everything together, then pour in the cream and stir everything together.
  4. Lay one of the big sheets of pastry on a lined baking tray and top it with the creamy fajita mix. Leave a little gap around the edges to stick the pastry lid on top. Scatter the cheese on top of the mix.
  5. Brush around the edge with the beaten egg and stick the lid on top, then brush the whole thing with egg and sprinkle with paprika.
  6. Bake for 40 - 50 minutes (until the pastry has turned a lovely golden colour).

Watch the recipe video here:

Chicken Fajita Slab Pie

Chicken Fajita Slab Pie

Posted by Twisted on Wednesday, April 18, 2018

Breakfast

Cheesy Bacon French Toast Triangles

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Cheesy Bacon French Toast Triangles
Savoury french toast is a thing! These french toast triangles are stuffed with cheese, bacon and got a bit of a spicy kick from jalapeños.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 slices soft white bread
  • 1 cup grated cheddar cheese
  • 8 rashers bacon, cooked crispy and chopped
  • 2 jalapenos, seeded and diced
  • 3 eggs
  • 1 cup milk
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Mix together cheese, bacon and jalapeños.
  2. Cut crusts off the slices of bread and be sure to have the bread in somewhat of a square shape.
  3. Place about 1 tbsp of the cheese mixture on one side of the bread. Fold over corner to corner and pinch edges to seal.
  4. In a separate bowl, whisk together eggs, milk, salt and pepper. Dip each triangle into the egg mixture to soak slightly.
  5. Heat some oil and butter in a pan over medium heat. Pan sear each triangle until golden brown.
  6. Enjoy!

Watch the recipe video here:

Cheesy Bacon French Toast Triangles

Cheesy Bacon French Toast Triangles

Posted by Twisted on Friday, April 20, 2018

Lasagna

Crock-Pot Lasagna

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Crock-Pot Lasagna
A classic lasagna made easy.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 box lasagna noodles, unboiled
  • 1 tbsp. olive oil
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 1 lb. ground beef
  • 1 tsp. Italian seasoning
  • 3½ c. marinara sauce, divided
  • kosher salt
  • Freshly ground black pepper
  • 16 oz. whole milk ricotta
  • ¼ c. freshly grated Parmesan, plus more for garnish
  • ¼ c. chopped parsley, plus more for garnish
  • 4½ c. shredded mozzarella
Instructions
  1. In a large skillet over medium heat, heat oil. Add onions and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper and Italian seasoning. Cook until no pink remains and add 3 cups of the marinara, stirring to combine and cooking 2-3 minutes more.
  2. In a large bowl, combine ricotta with parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
  3. Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next add a layer of noodles (you’ll have to break some to make them fit) a layer of meat mixture, a layer of mozzarella, and a layer of ricotta. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
  4. Garnish with more parmesan and parsley and serve.

Watch the recipe video here:

How To Make Crock Pot Lasagna

Crock-Pot Lasagna is so easy you'll want it for dinner every night.Full recipe: http://dlsh.it/Yyrx8KU

Posted by Delish on Thursday, January 18, 2018

Breakfast

Zucchini Grilled Cheese

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Zucchini Grilled Cheese
Zucchini is so the new cauliflower.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 c. grated zucchini
  • 1 large egg
  • ½ c. freshly grated Parmesan
  • 2 green onions, thinly sliced
  • ¼ c. cornstarch
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for cooking
  • 2 c. shredded Cheddar
Instructions
  1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
  2. In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about ¼ cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
  3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
  4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
  5. Repeat with remaining ingredients. Serve immediately.

Watch the recipe video here:

How To Make Zucchini Grilled Cheese

This Zucchini Grilled Cheese proves that bread is overrated.Full recipe: http://dlsh.it/tX3LruE

Posted by Delish on Friday, January 19, 2018