Breakfast

Caesar Brussels Sprouts

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Caesar Brussels Sprouts
Forget romaine, brussels sprouts is where it's at.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. olive oil
  • 2 lb. brussels sprouts, shaved
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. red wine vinegar
  • ½ c. creamy caesar dressing
  • ¼ c. freshly grated Parmesan, plus more for garnish
  • 1 Garlic clove, minced
  • Juice of ½ lemon
  • ½ tsp. dried oregano
  • croutons, for serving
Instructions
  1. In a large skillet over medium high heat, heat olive oil. Add brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until the the brussels sprouts are crisp tender and a vibrant green, about 5 minutes. Stir in red wine vinegar and remove from heat. Transfer to a large serving bowl.
  2. In a medium bowl, whisk together caesar dressing, Parmesan, garlic, lemon juice and oregano. Drizzle some of the dressing over brussels sprouts and toss to combine. Add more dressing if desired. Garnish with more grated Parmesan and croutons.
  3. Serve warm or at room temperature.

Watch the recipe video here:

How To Make Caesar Brussels Sprouts

Caesar Brussels Sprouts will make you love salad again. Full recipe: http://dlsh.it/mpmvGZS

Posted by Delish on Monday, March 12, 2018

Burgers

Asian Sloppy Joes

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Asian Sloppy Joes
A twist to everyone's favorite weeknight dinner.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 2 tsp. sesame oil
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground pork (or ground beef)
  • ½ c. ketchup
  • ½ c. hoisin sauce
  • 2 tbsp. low sodium soy sauce
  • 2 tbsp. brown sugar
  • 1 tbsp. apple cider vinegar
  • kosher salt
  • Freshly ground black pepper
  • 1 c. Shredded cabbage
  • 2 tbsp. mayonnaise
  • Juice of half lime
  • 2 tbsp. sesame seeds
  • 2 Thinly sliced green onions
  • 4 sesame buns
Instructions
  1. In a large skillet over medium heat, heat sesame oil until fragrant, about 30 seconds. (Sesame oil can burn quickly, so don't heat it for too long!) Add onions and cook until beginning to turn tender, about 4 minutes, then stir in garlic and cook until fragrant, about 30 seconds.
  2. Add ground pork, breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Add ketchup, hoisin, soy sauce, brown sugar, and apple cider vinegar. Season with salt and pepper and bring mixture to a simmer. Cook until mixture thickens, about 5 minutes. Remove from heat.
  3. In a medium bowl, combine shredded cabbage, mayonnaise and lime juice. Season with salt and pepper.
  4. Make sandwiches: Top the bottom half of each bun with sloppy joe mixture then sprinkle with green onions and sesame seeds. Top with remaining bun halves.

Watch the recipe video here:

How To Make Asian Sloppy Joes

Never eating a sloppy joe the same way again. Full recipe: http://dlsh.it/NveVuy3

Posted by Delish on Monday, March 12, 2018

Cake Dessert

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 10 graham crackers, crushed
  • 6 tablespoons butter
  • 32 oz (905 g) cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups (300 g) sugar
  • 15 oz (425 g) pumpkin puree, 1 can
CRUMBLE TOPPING
  • ½ cup (115 g) butter
  • 1 cup (125 g) flour
  • ½ cup (110 g) brown sugar
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
  3. Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly. Chill.
  4. In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  5. Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
  6. With the remaining half of batter, add in pumpkin puree and stir until incorporated.
  7. Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
  10. Top cheesecake with crumble topping and bake for an additional 25 minutes.
  11. Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
  12. Enjoy!

Watch the recipe video here:

These pumpkin cheesecake bars have the most beautiful layers ?!FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-bars

Posted by Tasty on Monday, March 12, 2018

Main dish

Sticky Honey Garlic Chicken

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Sticky Honey Garlic Chicken
Winner winner, chicken dinner. This sticky honey garlic chicken is a quick meal that is delicious and a sure crowd pleaser. Served with mashed potatoes but feel free to serve it with rice and your favourite green vegetables for a complete meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 chicken breasts (butterfly if large)
  • Salt
  • pepper
  • 2 cups plain flour
  • 3 tbsp oil
  • 4 cloves garlic, minced
  • 1 tbsp soy sauce
  • ⅓ cup honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp Butter
  • Chopped parsley
Instructions
  1. Season chicken breasts with salt and pepper. Dredge in flour being sure to shake off any excess.
  2. Heat 1½ tbsp oil in a large non stick pan over medium heat. Cook chicken until golden brown on both sides, take out.
  3. Add butter and remaining oil to pan. Add garlic and cook until fragrant. Stir in a soy sauce, vinegar and honey. Bring to a simmer and add back chicken, turning to coat in sauce.
  4. Serve with mashed potatoes or rice.
  5. Enjoy!

Watch the recipe video here:

Sticky Honey Garlic Chicken

Sticky Honey Garlic Chicken

Posted by Twisted on Tuesday, March 13, 2018

Pizza Uncategorized

Giant Pizza Bagel

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Giant Pizza Bagel
Thank us later.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • Cooking spray, for pan
  • 2 (11-oz.) tubes refrigerated bread dough
  • 2 c. pizza sauce
  • 2 c. mozzarella
  • ½ c. mini pepperoni
  • 1 tsp. oregano
  • 1 tbsp. Chopped parsley, for garnish
Instructions
  1. Preheat oven to 350°. 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. When bread is cool, slice in half lengthwise. Spread pizza sauce evenly on cut side of bread, then top with cheese and pepperoni. Season with oregano and bake until cheese is melty and pepperoni are crisp, 12 to 15 minutes. If desired, switch oven to broil and cook 2 minutes more.
  3. Garnish pizza bagel with parsley, slice and serve.

Watch the recipe video here:

How To Make A Giant Pizza Bagel

OMG, this Pizza Bagel is big enough to feed your ENTIRE squad. Full recipe: http://dlsh.it/HBEoxmd

Posted by Delish on Tuesday, March 13, 2018

Cake Uncategorized

Reese’s Stuffed Cheesecake Bars

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Reese's Stuffed Cheesecake Bars
No such thing as too much peanut butter.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 20 Nutter Butters
  • 6 tbsp. butter, melted
  • 2 (8-oz.) blocks cream cheese, softened
  • ½ c. sugar
  • 2 large eggs
  • ⅔ c. creamy peanut butter
  • ½ tsp. pure vanilla extract
  • pinch of salt
  • 30 mini Reese's chopped, plus 16 mini Reese's halved
  • ¾ c. hot heavy cream
  • 2 c. semisweet chocolate chips
Instructions
  1. Preheat oven to 350º and line an 8"-x-8” pan with foil. Crush the Nutter Butters until fine crumbs form. Add to a bowl with melted butter and mix until combined. Press tightly into prepared pan.
  2. Make cheesecake layer: In a large bowl, combine cream cheese, sugar, eggs, peanut butter, vanilla, and salt. Gently fold in the 30 chopped Reese’s then spread over crust.
  3. Bake until only slightly jiggly, 40 minutes. Let cool while you make the ganache.
  4. Pour hot cream over chocolate chips and let sit for 3 minutes. Stir until all chocolate is melted.
  5. Spread ganache over cheesecake. Stick Reese’s halves into the top in four rows of four (so you get one piece in each bar), then refrigerate for at least 3 hours.
  6. Slice into 16 bars and serve.

Watch the recipe video here:

How To Make Reese's Stuffed Cheesecake Bars

These cheesecake bars are STUFFED with Reese's ?Full recipe: http://dlsh.it/w5qp3ZX

Posted by Delish on Wednesday, March 14, 2018

Dessert Uncategorized

S’mores Cupcakes

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S'mores Cupcakes
Who said s'mores season ends when the summer ends?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 c. graham cracker crumbs (about 20 full sheet graham crackers)
  • 12 tbsp. unsalted butter, melted
  • ½ c. granulated sugar
  • pinch of salt
  • devil's food cake mix
  • 1 c. chocolate chips
  • ½ c. heavy cream
  • 24 marshmallows
Instructions
  1. Preheat oven to 350 degrees F. Line a two 12-cup muffin tins with cupcake liners.
  2. Meanwhile, combine graham cracker crumbs, butter and sugar in small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.
  3. Prepare cake mix according to box instructions. Divide batter between cupcake liners and bake for a couple minutes less than the box instructs, about 16 minutes.
  4. While the cupcakes are baking, make a quick ganache. Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
  5. When your cupcakes are almost done baking, pull them out and spoon about a tablespoon of ganache onto each cupcake then top each with a marshmallow. (If it feels unwieldy, place the marshmallow on its side.) Return the tray to the oven and bake—watching closely!—until the marshmallows are golden and very soft, 4-5 more minutes.

Watch the recipe video here:

How To Make S'mores Cupcakes

These cupcakes prove you don't need a campfire to get your s'mores fix.Full recipe: http://dlsh.it/zHMauSJ

Posted by Delish on Wednesday, March 14, 2018

Dessert Uncategorized

No-Bake Chocolate Cherry Cheesecake

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No-Bake Chocolate Cherry Cheesecake
Topped with chocolate chips, cherries and jello, this dessert is packed with sweet goodness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base:
  • 200 grams chocolate wafers, crushed to a fine crumb
  • 65 grams unsalted butter, melted
Cheesecake Filling:
  • 400 grams cream cheese, room temperature
  • 400 milliliters whipping cream
  • 80 grams sugar
  • ¼ cup lemon juice
  • 1 teaspoon vanilla extract
  • 5 tablespoons cherry jam
  • ½ cup fresh cherries, roughly chopped
  • 2 teaspoons powdered gelatin
  • 2½ tablespoon water
Topping:
  • 1 packet cherry jello powder
  • 1 cup hot water
  • ½ cup cold water
  • ¼ cup whipping cream, hot
  • ¾ cup chocolate chips, melted + extra (unmelted) for decorating
  • Fresh cherries
Instructions
  1. First, make the base of the cheesecake. Mix together the melted butter and crumbled chocolate wafers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.
  2. To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, lemon juice, vanilla extract, cherry jam and fresh cherries and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
  3. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).
  4. Make the topping by combining the whipping cream and melted chocolate chips in a bowl. Allow this to cool until it is room temperature, but still liquid. In a separate bowl add the cherry jello and hot water, then mix together before adding the cold water. Refrigerate until set.
  5. Carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake.
  6. Spread the topping over the surface of the cheesecake, allowing some to drip off the sides. Top with extra chocolate chips, fresh cherries and cherry jelly and enjoy!

Watch the recipe video here:

No-Bake Chocolate Cherry Cheesecake

No-Bake Chocolate Cherry Cheesecake Save this recipe: https://taste.md/2nAeREC

Posted by Tastemade on Monday, March 12, 2018

Breakfast

Chicken Alfredo Mozzarella Sticks

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Chicken Alfredo Mozzarella Sticks
OMG, look at these sticks of unadulterated joy. Forget about your figure and lose yourself in their perfection - crispy exterior giving way to a soft, molten interior. Full of mozzarella, parmesan and other really nice bits these are a sure fire way to impress all of your mates. Get ready to finally experience true happiness.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups cream cheese
  • 3 shredded chicken breasts
  • 2 cups mozzarella
  • 1 cup parmesan
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic, crushed
  • 2 cups flour
  • 4 eggs, beaten with a little milk
  • 2 cups breadcrumbs seasoned with a little fine sea salt
Ranch Dressing
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 2 tbsp chopped parsley
  • 2 tbsp chopped fresh oregano
  • 1 tsp dried basil
  • 1 clove garlic, crushed
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp lemon juice
  • 1 tbsp Worcester sauce
Instructions
  1. Warm the cream cheese in the microwave to make it a little looser and easier to work with. Add the chicken, mozzarella, parmesan, garlic and seasoning and fold everything together.
  2. Line a 23cm square baking tray and spread the mixture evenly into it, then freeze until solid (roughly 3-4 hours).
  3. While the mix is freezing whisk together all the ingredients for the ranch dressing and set aside.
  4. Cut the slab of frozen chicken - cheese goodness into strips, then (working fairly quickly) dip them in the flour, egg mix, seasoned breadcrumbs and back again into the egg mix and breadcrumbs.
  5. Fry in batches in a large, stable pot of oil at around 170°C until they are crisp and brown. Serve with the ranch dressing.

Watch the recipe video here:

Chicken Alfredo Mozzarella Sticks

Chicken Alfredo Mozzarella Sticks

Posted by Twisted on Monday, March 12, 2018

Breakfast

Buffalo Chicken Crunchwrap

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Buffalo Chicken Crunchwrap
Buffalo chicken is love.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 c. Shredded chicken
  • ¼ c. hot sauce, such as Frank's
  • 2 tbsp. butter, melted
  • 1 tbsp. finely chopped chives
  • kosher salt
  • Freshly ground black pepper
  • 4 large flour tortillas
  • 1 stalk celery, chopped
  • 1 c. shredded white Cheddar
  • ½ c. Shredded romaine lettuce
  • ½ c. crumbled bue cheese
  • 1 tbsp. vegetable oil
  • Ranch dressing for dipping, optional
Instructions
  1. In a medium bowl, combine shredded chicken, hot sauce, and melted butter. Add chives and season with salt and pepper.
  2. Onto each flour tortilla, add about a quarter each of the chicken mixture, celery, cheddar, romaine and blue cheese.
  3. Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
  4. In a large skillet over medium heat, heat vegetable oil. Working one at a time, add crunchwrap, pleated side down. Cook until bottom is golden, about 3 minutes, then flip and cook on other side until golden, about 3 minutes more. Repeat with remaining crunchwraps.
  5. Cut crunchwraps in half and serve warm with ranch for dipping.

Watch the recipe video here:

https://www.facebook.com/delish/videos/101566829054524