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Dessert

Reese’s Cup Pudding Shots

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Reese's Cup Pudding Shots
The only thing better than a Reese's is a boozy Reese's pudding!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 packages instant chocolate pudding
  • 1½ c. milk
  • ½ c. vodka
  • Cool whip, for topping
  • ¼ c. peanut butter, microwaved until pourable (about 15 seconds)
  • 2 tbsp. chopped Reese's pieces
Instructions
  1. In a large bowl, combine chocolate pudding mixes with milk and whisk to combine. Add vodka and whisk again until fully combined. Pour into shot glasses and refrigerate until firm, 1 to 2 hours.
  2. When set, top with cool whip, a drizzle of melted peanut butter, and a sprinkling of Reese’s Pieces. Serve.

Watch the recipe video here:

How To Make Reese's Pudding Shots

Reese's lovers, these boozy shots are what dreams are made of. Full recipe: http://dlsh.it/YNv58EB

Posted by Delish on Tuesday, January 30, 2018

Pasta

Cajun Butter Pasta

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Cajun Butter Pasta
No further explanation needed.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • ¾ lb. angel hair
  • extra-virgin olive oil
  • 1 lb. Boneless Skinless Chicken Breast
  • ½ tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. white wine
  • 4 tbsp. butter
  • 2 c. chopped cherry tomatoes
  • 4 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp. Cajun seasoning
  • ½ tsp. paprika
  • ⅔ c. heavy cream
  • ½ c. grated Parmesan, plus more for garnish
  • 2 tbsp. lemon juice
Instructions
  1. In a large pot of boiling sated water, cook angel hair according to package instructions. Drain and toss with olive oil to prevent noodles from sticking.
  2. In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Season chicken all over with oregano, salt and pepper then add to skillet. Cook until golden on both sides and no longer pink in the middle, about 8 minutes per side. Remove chicken from skillet and let rest for 10 minutes before slicing into small pieces.
  3. Deglaze the skillet with white wine and cook until reduced by about half. Stir in butter and let melt, then add tomatoes, most green onions (save some for garnish), garlic, Cajun seasoning, and paprika. Cook, stirring often, until the tomatoes start to burst, about 2 minutes.
  4. Stir in heavy cream, Parmesan, and lemon juice and simmer until sauce is slightly thickened, about 5 minutes. Check for seasoning and season to taste with salt and pepper.
  5. Turn off heat and add chicken and cooked pasta. Toss until evenly combined. Garnish with more green onion and Parmesan.

Watch the recipe video here:

How To Make Cajun Butter Pasta

This Cajun Butter Pasta is a weeknight game-changer.Full recipe: http://dlsh.it/9dtBacd

Posted by Delish on Wednesday, January 31, 2018

Main dish

Chili Cheese Dog Bread

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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
  • 3-4 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 Wednesday, January 31, 2018

Dessert

Baileys Hot Chocolate Freakshake

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Baileys Hot Chocolate Freakshake
BAILEYS HOT CHOCOLATE FREAKSHAKE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tbsp Brown Sugar
  • 2 tbsp Cocoa Powder
  • 2 tbsp Hazelnut Spread
  • 500ml Milk
  • 75g Milk Chocolate
  • 100 ml Baileys Original
Instructions
  1. Put all ingredients except for Baileys on hob and stir until nice and creamy.
  2. Take pan off fire and add Baileys.
  3. Add marshmallows, whipped cream, doughnuts, brownies and chocolate sauce.
  4. Enjoy!

Watch the recipe video here:

Baileys Hot Chocolate Freakshake

Baileys Hot Chocolate Freakshake

Posted by Twisted on Monday, January 15, 2018

Lasagna

Fried Lasagna Nuggets

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Fried Lasagna Nuggets
Few words are more evocative than lasagna - comfort food, scourge of waistlines, fetishised lust meal of cartoon cats. Here at Twisted Towers we love paying homage to one of Italy's great culinary exports with a cheeky twist, and this might be one of our favourite yet. Tasty little chunks of lasagna deep fried until crispy on the outside, gooey with mozzarella and rich ragu on the inside.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 4 lasagna sheets
  • 1 cup ricotta
  • 1½ cups ragu
  • 16 sheets mozzarella
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs
  • Oil for frying
  • Parmesan
Instructions
  1. Par boil the lasagna sheets and lay each one flat. Spread on the ricotta and ragu then lay the sheets of mozzarella on top. Roll up from one end to the other then place on a tray, repeat with the remaining mix and leave to set in the freezer for half an hour or so for them to set.
  2. Cut each roll into four and then dip each piece first in the flour, then the egg, then the breadcrumbs, then the egg and then breadcrumbs again.
  3. Fry in batches of three for roughly four minutes until golden brown and crispy.
  4. Grate with parmesan and serve with marinara sauce.

Watch the recipe video here:

Fried Lasagna Nuggets

Fried Lasagna Nuggets

Posted by Twisted on Monday, January 15, 2018

Breakfast

Savory Breakfast Crepe Pockets

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Savory Breakfast Crepe Pockets
Savory Breakfast Crepe Pockets recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup flour
  • 3 eggs
  • 1 ½ cups milk
  • 1 pinch salt
  • 1 tablespoon butter
  • ½ onion, sliced
  • 2 cloves garlic, minced
  • 1 cup spinach
  • 4 slices mozzarella cheese, or swiss cheese
  • 8 slices ham
  • 4 fried eggs
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
  3. Add in the remaining milk and mix again until the batter is thin and smooth.
  4. Heat a nonstick pan over medium heat.
  5. Add the butter and onions to the pan. Cook until browned.
  6. Add garlic, spinach, and salt, and stir until spinach is wilted.
  7. Remove the spinach mixture and clean the pan.
  8. Return the pan to medium heat and add ¼-½ cup of the batter into the pan.
  9. Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
  10. Using a spatula flip the crepe over and cook through, about 2 minutes.
  11. Repeat with remaining batter.
  12. Lay the crepes on a baking sheet.
  13. Place one slice of cheese in the middle of a crepe.
  14. Top the cheese with 2 slices of ham and the spinach mixture.
  15. Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
  16. Bake the crepes for 5 minutes or until yolk is at the desired consistency.
  17. Enjoy!

Watch the recipe video here:

Savory Breakfast Crepe Pockets

Impress all your friends with these and become the FAVORITE friend ? ✨!FULL RECIPE: https://tasty.co/recipe/savory-breakfast-crepe-pocketsWant everything in our Kitchen? Shop our essentials HERE: http://bit.ly/2DNAaIh – We may make some $$ if you buy!

Posted by Tasty on Wednesday, January 31, 2018

Breakfast

Stuffed Firecracker Chicken Rolls

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Stuffed Firecracker Chicken Rolls
Stuffed Firecracker Chicken Rolls recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups low sodium soy sauce
  • ⅓ cup buffalo sauce
  • 4 cloves garlic, minced
  • ⅓ cup honey
  • 4 tablespoons sweet chili sauce
  • 1 ½ lb boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • ½ yellow onion, finely diced
  • 2 bell peppers, finely diced
  • 2 cups spinach
Instructions
  1. In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
  2. On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
  3. Place chicken breasts in the marinade and chill for about 2 hours or overnight.
  4. Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
  5. Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
  6. Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
  7. Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
  8. Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
  9. Serve drizzled in caramelized marinade.
  10. Enjoy!

Watch the recipe video here:

Stuffed Firecracker Chicken Rolls

Spice up your life ?!FULL RECIPE: https://tasty.co/recipe/stuffed-firecracker-chicken-rollsDo you want to shop our FAVORITE cookware set? CLICK HERE: http://bit.ly/2FycOXq – We may make some $$ if you buy!

Posted by Tasty on Wednesday, January 31, 2018

Dessert

Blueberry Bombs

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Blueberry Bombs
A blue chocolate shell encases a sweet blueberry and whipped cream surprise.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the blueberry gelee:
  • 1 (1/4-ounce) packet powdered gelatin
  • ¼ cup water
  • 1½ cups blueberries
  • 1 tablespoon honey
  • 2 tablespoons sugar
  • 2 teaspoons fresh lemon juice
For the blueberry shell:
  • 3 cups blue tinted chocolate wafers
For the whipped cream:
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Sprinkle the powdered gelatin over the water and let stand for 5 minutes.
  2. In a small saucepan, bring the blueberries, honey, sugar and lemon juice to a boil over medium heat. Reduce heat and simmer until the sugar is dissolved. Add the gelatin water and stir until dissolved, about 3 minutes. Let cool slightly then pour into ¾-inch round silicone half sphere molds. Refrigerate for one hour.
  3. Melt the blue chocolate wafers and pour into the bottom and sides of 2-inch round silicone molds. Allow to set slightly then tip molds upside down to pour out excess. Place in the refrigerator for about 10 minutes to set.
  4. Meanwhile, mix the heavy cream and sugar in the bowl of a stand mixer, starting with low speed and working up to medium-high. Whip the cream until stiff peaks form then fold in vanilla.
  5. Fill the chocolate shells two-thirds of the way with the whipped cream and top with a mini round of blueberry gelee. Place in the freezer to set for about 1 hour.
  6. Unmold the halves. Pipe a ring of blue chocolate around the outer shell and attach two halves then press them together. Dip a tiny flower cookie cutter into some melted blue chocolate and create the top of the blueberry shape by pressing gently on the center top of the blueberry. Let them rest at room temperature for 15 minutes then serve.

Watch the recipe video here:

Blueberry Bombs

These blueberries are ripe for the eating.Full Recipe: taste.md/2GsqSTN

Posted by Tastemade on Tuesday, January 30, 2018

Main dish

Kung Pao Brussels Sprouts

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Kung Pao Brussels Sprouts
Salty, spicy, and addicting.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb. Brussels sprouts, halved
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp. cornstarch
  • ½ c. soy sauce
  • ½ c. water
  • 2 tsp. apple cider vinegar
  • 1 tbsp. hoisin sauce
  • 1 tbsp. brown sugar
  • 2 tsp. garlic chili sauce
  • pinch red pepper flakes
  • Sesame seeds, for garnish
  • Green onions, for garnish
  • Chopped roasted peanuts, for garnish
Instructions
  1. Preheat oven to 425°. On a large rimmed baking sheet, toss brussels with olive oil and season with salt and pepper.
  2. Bake until the brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.
  3. In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
  4. Pour sauce over brussels sprouts and toss to combine. Return brussels sprouts to baking sheet and broil until brussels sprouts are glazed and sticky.
  5. Garnish with peanuts, sesame seeds, and green onions.

Watch the recipe video here:

How To Make Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts have a serious kick?Full recipe: http://dlsh.it/dMo6cVI

Posted by Delish on Tuesday, January 30, 2018

Main dish

Double Crunch Glazed Chicken

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Double Crunch Glazed Chicken
Double the delish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ c. flour
  • 1 tsp. garlic powder
  • ½ tsp. ground ginger
  • ½ tsp. chili powder
  • kosher salt
  • Freshly ground black pepper
  • 2 eggs, beaten with 1 tbsp water
  • 3 boneless, skinless chicken breasts, cut into tenders
  • vegetable oil
FOR SAUCE
  • ½ c. sweet chili sauce
  • 1 tbsp. sriracha
  • 2 tsp. sesame oil
  • ½ tsp. garlic powder
  • Juice of 1 lime
  • Thinly sliced scallions, for garnish
Instructions
  1. In a medium bowl, combine flour with garlic powder, ground ginger, chili powder, a generous pinch of salt and some black pepper. Stir until spices are evenly distributed.
  2. Dredge chicken tenders first in flour, then egg, and then flour again. Repeat until all tenders are breaded.
  3. Make sauce: in a medium bowl, combine chili sauce, sriracha, sesame oil, garlic powder and lime juice. Whisk to combine.
  4. In a large skillet over medium heat, add ½” vegetable oil to bottom of pan. When oil spits when a drop of water is added, fry tenders in batches until golden on all sides, 2 to 4 minutes a side. Remove and place on a paper towel lined plate and season with salt and pepper.
  5. Toss tenders in sauce, garnish with scallions and serve.

Watch the recipe video here:

How To Make Double Crunch Glazed Chicken

Double Crunch Glazed Chicken is the adult version of chicken tenders. Full recipe: http://dlsh.it/5P5EdVY

Posted by Delish on Tuesday, January 30, 2018