Breakfast

Cauliflower Nachos

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Cauliflower Nachos
We gave these "nachos" a traditional Mexican spice, but feel free to eliminate or even up the amounts to your heart's desire.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 small heads (or 1 large head) cauliflower, chopped
  • 3 tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt
  • ½ tsp. cumin
  • ½ tsp. paprika
  • ¼ tsp. chili powder
  • ¼ tsp. garlic powder
  • 1 c. Colby-Jack, shredded
  • Salsa, for serving
  • Guacamole, for serving
  • Pickled Jalapeños, for serving
Instructions
  1. Preheat oven to 425º.
  2. To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast until tender and golden, 20 to 25 minutes.
  3. Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.
  4. Garnish with your favorite salsa, guacamole, and pickled jalapeños.

Watch the recipe video here:

How To Make Cauliflower Nachos

Cauliflower Nachos taste like regular nachos, just without the guilt.Full recipe: http://dlsh.it/cRX0dJc

Posted by Delish on Sunday, March 18, 2018

Main dish

Jambalaya Penne Pasta

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Jambalaya Penne Pasta
A splash of cream makes Cajun jambalaya pasta so much yummier.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • 2 tablespoons olive oil
  • ½ green bell pepper, thinly sliced
  • Small red onion, thinly sliced
  • 1 tablespoon Cajun seasoning
  • 4 tablespoons tomato sauce
  • Salt and pepper
  • 1 large chicken breast, cubed
  • ½ pounds large shrimp, peeled and deveined
  • 2 links andouille sausage, cubed
  • 1 box penne pasta
  • 1½ cups heavy cream
  • Fresh parsley for garnish
Instructions
  1. Heat 1 tablespoon of oil in a large skillet. Cook the peppers and onion until tender, seasoning with a pinch of the Cajun seasoning and salt and pepper. Remove from skillet and set aside.
  2. Add another tablespoon of oil, then slowly add the chicken, cooking until brown. Add the shrimp and Cajun seasoning and cook until pink. Add the sausage and cook until warmed through.
  3. In a large pot of boiling water, cook the pasta to your preference and drain.
  4. Add the pasta to the skillet, then add the cream, the cooked vegetables and a pinch of salt and pepper. Bring to a boil. Sprinkle with parsley, transfer to a plate and serve.

Watch the recipe video here:

Creamy Jambalaya Pasta

Louisiana meets Italy in this creamy pasta dish.Taste for Yourself: taste.md/2c72DtO

Posted by Tastemade on Sunday, March 18, 2018

Dessert

Apple Cream Cheese Rose Tarts

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Apple Cream Cheese Rose Tarts
Pretty enough for a fancy party, yet tasty enough to make whenever you're craving some baked apple goodness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 apple
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 1 to 2 sheets puff pastry
  • ¼ cup cream cheese
  • 3 tablespoons sugar
  • Cinnamon
Instructions
  1. Remove the core and thinly slice the apple.
  2. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices and set aside.
  3. Roll out the puff pastry and cut into 4 even strips.
  4. Spread cream cheese and sprinkle sugar onto the puff pastry strips.
  5. Arrange the apple slices vertically on half of each puff pastry and sprinkle cinnamon on top.
  6. Fold the puff pastry lengthwise on top of the apple slices and roll up. Place the apple pastry rolls into greased muffin tins.
  7. Bake for 40 minutes at 375 degrees F.

Watch the recipe video here:

Layered Berry Scones

These pastries will be scone before you know it.Taste for Yourself: taste.md/2HCGYtR

Posted by Tastemade on Monday, March 19, 2018

Breakfast

Chocolate-Stuffed Churro Donuts

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Chocolate-Stuffed Churro Donuts
Chocolate-Stuffed Churro Donuts
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup (56.7 g) butter, cubed
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup (236 mL) water
  • 1 cup (125 g) flour
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup (90 g) chocolate chip
  • oil, for frying
  • cinnamon sugar
SPECIAL EQUIPMENT NEEDED
  • piping bag, with a large star tip
  • nonstick baking sheet
Instructions
  1. In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
  2. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
  3. Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
  4. Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
  5. Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
  6. Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
  7. On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
  8. Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
  9. Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
  10. Heat oil in a deep pot to 350˚F (175˚C).
  11. Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
  12. Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
  13. Drain on a paper towel before rolling in cinnamon sugar.
  14. Enjoy!

Watch the recipe video here:

Do you love churros as much as we do? ?FULL RECIPE: https://tasty.co/recipe/chocolate-stuffed-churro-donuts

Posted by Tasty on Saturday, March 17, 2018

Cake

Cookie Cake

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Cookie Cake
Bigger is better, especially when we're talking cookies.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 c. unsalted butter, at room temperature
  • ¾ c. brown sugar
  • ¾ c. granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2⅔ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 c. chocolate chips (plus more for sprinkling)
  • ¼ c. rainbow sprinkles (plus more for sprinkling)
  • Flaky sea salt, to finish
  • 1 c. vanilla frosting
Instructions
  1. Preheat oven to 350° and line a 9" round cake pan with parchment paper. Spray with cooking spray.
  2. In a large bowl, combine butter and sugars. Beat with a hand mixer until light and fluffy. Add eggs, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.
  3. Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely.
  4. Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

Watch the recipe video here:

How To Make A Cookie Cake

You need to make this Cookie Cake for a friend's birthday. Full recipe: http://dlsh.it/647LERC

Posted by Delish on Saturday, March 17, 2018

Breakfast

Chicken Parmesan Stuffed Shells

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Chicken Parmesan Stuffed Shells
Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Kosher salt
  • 24 jumbo pasta shells (about 10 ounces)
  • 6 frozen chicken tenders (about 12 ounces)
  • 1 pound whole-milk ricotta
  • 1 cup grated Parmesan
  • 1½ teaspoons Italian seasoning
  • 3 cups shredded mozzarella (about 12 ounces)
  • 2½ cups marinara sauce
Instructions
  1. Position an oven rack in the center of the oven and preheat to 400 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
  3. Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
  4. Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1½ cups of the mozzarella and ½ teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip ½ inch off one corner of the bag.
  5. Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1½ tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1½ cups marinara sauce over the shells, then sprinkle with the remaining 1½ cups mozzarella.
  6. Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.

Watch the recipe video here:

How to Make Chicken Parm Stuffed Shells

Recipe of the Day: Easy Chicken Parmesan Stuffed Shells ??Save this recipe: http://bit.ly/2IgZ31t.

Posted by Food Network on Sunday, March 18, 2018

Cake

The Ultimate Classic Carrot Cake

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The Ultimate Classic Carrot Cake
Who would've guessed pineapple, applesauce and carrots could be part of such a satisfyingly sweet dessert?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the carrot cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1¼ cups vegetable oil (or canola oil, grapeseed oil, etc.)
  • ¾ cups unsweetened, chunky applesauce
  • 1 teaspoon vanilla extract
  • 2 cups carrots, shredded (about 5 small carrots)
  • 1 (15 ounces) can pineapple, drained and chopped
  • 1 cup walnuts, chopped
For the cream cheese frosting:
  • 1 cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 1 - 1½ cups powdered sugar
  • 1 cup walnuts, chopped
Instructions
  1. Preheat oven to 350 degrees, and grease three 8-inch round cake pans with nonstick spray.
  2. In large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
  3. In a small bowl, whisk together eggs, oil, applesauce and vanilla.
  4. Stir egg mixture into flour mixture until just combined. Fold in carrots, pineapple and walnuts.
  5. Evenly divide batter between prepared cake pans and bake in oven for about 45 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
  6. When the cakes feel cool to the touch, place the butter and cream cheese in a stand mixer fitted with the paddle attachment and beat on medium-low speed until smooth and creamy, about 3 minutes. With the mixer running on low, gradually add in powdered sugar. Beat on medium until light and fluffy, scraping down the bowl as necessary.
  7. Remove the cooled cakes from their tins and place one of the layers, flat side down, on a flat plate or cake stand. Spread with ¾ cup frosting. Top with another cake layer. Spread with ¾ cup frosting. Top with final layer. Using icing spatula, spread remaining frosting over the top and sides of the cake, making decorative swirls in the frosting if desired. Press chopped walnuts along the bottom edge of the sides. Cake can be stored, covered in fridge, for up to 3 days. Serve at room temperature.

Watch the recipe video here:

The Best Carrot Cake

The ONLY Carrot Cake Recipe You Need Taste for Yourself: taste.md/2pgBuNF

Posted by Tastemade on Friday, March 16, 2018

Breakfast

Crescent Breakfast Squares

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Crescent Breakfast Squares
So easy you could probably make it in your sleep.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cooking spray, for pan
  • 2 cans crescent dough
  • 3 tbsp. butter, divided
  • 12 large eggs
  • ¼ c. milk
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. finely chopped chives
  • ½ lb. deli ham
  • 12 slices cheddar
  • 1 tsp. sesame seeds
  • 1 tsp. poppy seeds
  • 1 tsp. minced onion
  • 1 tsp. dried garlic
  • Flaky sea salt
Instructions
  1. Preheat oven to 375° and grease a baking sheet with cooking spray. In a large bowl, whisk together eggs and half-and- half.
  2. In a large nonstick pan over medium heat, melt 1 tbsp. butter. When butter is foamy, reduce heat to low and add egg mixture. Cook, stirring often with a spatula, until eggs are just set. Season with salt and pepper and remove from heat.
  3. Unroll one can of crescents onto greased baking sheet and pinch seams together. Add a layer of ham then top with scrambled eggs, chives and cheese. Unroll second crescent dough and place on top of cheese. Pinch together crescent sheets to seal.
  4. Melt remaining butter in microwave. Brush melted butter on top of crescent dough then sprinkle with poppy seeds, sesame seeds, minced onion, dried garlic, and flaky sea salt.
  5. Bake until crescent dough is golden and cooked through, about 25 to 30 minutes. (If the crescent dough is browning too quickly, cover with foil.)
  6. Let cool for at least 15 minutes before slicing into squares.

Watch the recipe video here:

How To Make Crescent Breakfast Squares

Crescent Breakfast Squares are the easiest way to serve a hungry crowd.Full recipe: http://dlsh.it/WInQR7C

Posted by Delish on Friday, March 16, 2018

Breakfast

Brownie Ice Cream Sandwiches

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Brownie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 chocolate fudge brownie mix, prepared according to package
  • 1 ½ qt (1 kg) ice cream, preferred flavor
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare the brownie mix as directed for “fudgy” brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
  3. Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
  4. Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
  5. Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
  6. Repeat steps 3 and 4 so that you have 2 thin brownie layers.
  7. Bake for 14 minutes.
  8. Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
  9. NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
  10. Take the ice cream out of the freezer and give it 5-10 minutes to soften.
  11. Once soft, spread the ice cream over the top of the brownie in the baking tray.
  12. Use a spatula to even out the layer of ice cream before taking the first brownie layer from the cooling rack and placing it on top.
  13. Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
  14. Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
  15. Quickly trim away the excess ice cream.
  16. Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
  17. Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
  18. Enjoy!

Watch the recipe video here:

These brownie ice cream sandwiches are everything you need right now!?FULL RECIPE: https://tasty.co/recipe/brownie-ice-cream-sandwiches

Posted by Tasty on Friday, March 16, 2018

Uncategorized

Chicken Pot Pie Noodles

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Chicken Pot Pie Noodles
The faster version for your favorite comfort meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp. butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • 1 c. chicken broth
  • 1 c. heavy cream
  • 10 oz. egg noodles, cooked according to package instructions
  • 1½ c. cooked shredded chicken
  • ½ c. frozen corn
  • ½ c. frozen peas
Instructions
  1. In a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
  2. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in pasta, chicken, corn, and peas and simmer until warmed through. Season with salt and pepper. Serve.

Watch the recipe video here:

How To Make Chicken Pot Pie Noodles

Chicken Pot Pie Noodles require one pan and zero effort. Full recipe: http://dlsh.it/DLIohKW

Posted by Delish on Friday, March 16, 2018