Breakfast

Mozzarella Chicken

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Mozzarella Chicken
The weeknight dinner of your dreams.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 4 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Italian seasoning
  • 3 cloves garlic, minced
  • 2 tbsp. balsamic vinegar
  • 15 oz. crushed tomatoes
  • 1 tbsp. Freshly Chopped Basil
  • pinch of crushed red pepper flakes
  • 4 slices mozzarella
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and half the Italian seasoning. Cook 8 minutes, then flip and season other side. Cook 8 minutes more. Transfer to a plate to let rest.
  2. Add garlic to skillet and cook until fragrant, 1 minute, then add balsamic vinegar to deglaze pan, scraping up brown bits with a wooden spoon. Add crushed tomatoes, basil, and crushed red pepper flakes and stir until combined and warmed through, 3 minutes.
  3. Return chicken to pan and nestle in sauce. Top each breast with 1 slice mozzarella and cover with a lid until melted.
  4. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Mozzarella Chicken

Mozzarella Chicken is basically low-carb chicken parm.Full recipe: http://dlsh.it/GTfbqWt

Posted by Delish on Thursday, March 8, 2018

Pizza

Pepperoni Pizza Rolls

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Pepperoni Pizza Rolls
These doughy pockets of pizza goodness are for meat lovers and cheese-pull lovers alike.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 2 teaspoons dry yeast
  • 1 teaspoon olive oil
  • ¾ cup warm water
  • ¼ cup warm milk
  • ½ teaspoon sugar
  • 2¾ cups flour, divided
  • Pinch of salt
  • 1 egg
  • 1 tablespoon oregano
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup tomato sauce
  • ½ cup sliced pepperoni
  • 9 ounces mozzarella cheese sticks
Instructions
  1. In a large bowl, mix the yeast, olive oil, water, milk and sugar. Add 2 cups of flour, a pinch of salt and stir to combine.
  2. Little by little, add the remaining flour, kneading the dough until smooth. Leave it to rest for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. In a small bowl, combine the egg, oregano and grated Parmesan. Set aside.
  5. Sprinkle a surface with flour and roll the dough out to about ¼ inch thick. Cut dough into rectangles.
  6. Brush each piece of dough with tomato sauce, cover with pepperoni slices and place a mozzarella stick in the center.
  7. Roll each dough rectangle to form a cylinder, and place on a baking sheet. Brush each with the egg mixture.
  8. Bake for approximately 30 minutes or until golden.

Watch the recipe video here:

Pizza Stuffed Parmesan Bread

Eat just one? Puh-cheese. via Tastemade BrasilFull Recipe: taste.md/2gTIs7x

Posted by Tastemade on Wednesday, March 7, 2018

Breakfast

Glazed Cinnamon Swirl Ring

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Glazed Cinnamon Swirl Ring
Glazed Cinnamon Swirl Ring
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Dough:
  • 1 cup (240ml) milk, warmed
  • ½ cup (135g) granulated sugar
  • 2 tablespoons active dry yeast (2 standard size packets)
  • ½ cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • ½ teaspoon salt
  • 4 and ½ cups (562g) all-purpose flour, plus more for dusting/rolling
  • ½ cup unsalted butter, softened
  • ½ cup dark brown sugar
  • 2 tbsp cinnamon
  • 2 cups icing sugar
  • ½ cup cream
  • 1 tsp vanilla
Instructions
  1. In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy
  2. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  3. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  4. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick
  5. Spread butter In an even layer over the dough. Mix together the cinnamon and brown sugar and spread evenly over the butter. Cut the dough into four and roll each into a tight roll pinching the edges to seal. Cut into ½” pieces and place into a greased bundt tin.
  6. Cover with cling film and let proof for 30 minutes.
  7. Bake in a 180ºC oven for 30-40 minutes until golden brown and cooked through. Let cool
  8. In a jug whisk together icing sugar, cream and vanilla until smooth. Pour over warm cake.
  9. Slice, serve and enjoy!

Watch the recipe video here:

Glazed Cinnamon Swirl Ring

Glazed Cinnamon Swirl Ring

Posted by Twisted on Wednesday, March 7, 2018

Breakfast

Chicken Fajita Pasta

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Chicken Fajita Pasta
Fajitas meet pasta in this one-skillet marriage. Creamy and packed with peppers and onions, the whole meal can be made in just 30 minutes! A tortilla chip topping adds some surprising (and welcome) crunch.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs (about 4), cut into ½-inch strips
  • 3 medium red, green or yellow bell peppers, cut into ¼-inch strips
  • 1 small yellow onion, halved and thinly sliced
  • 8 ounces penne (see Cook's Note)
  • 6 ounces cream cheese, cubed
  • 4 ounces pepper jack cheese, shredded
  • ¾ cup crushed tortilla chips
  • Pico de gallo and sour cream, for serving
Instructions
  1. Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
  2. Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
  3. Add the pasta and 2½ cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

Watch the recipe video here:

How to Make Chicken Fajita Pasta

Recipe of the Day: Chicken Fajita Pasta ??Save this recipe: http://bit.ly/2D1XuRk.

Posted by Food Network on Wednesday, March 7, 2018

Breakfast

Mont Blancs

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Mont Blancs
Enjoy the recent snow-fall with these snow-capped hazelnut desserts!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the cake base:
  • 1 box vanilla cake mix
  • For the vanilla whipped cream:
  • 1½ cups heavy cream
  • 6 tablespoons powdered sugar
  • ½ vanilla bean, scraped
For the chestnut topping and garnish:
  • 15 oz chestnut puree
  • 1 cup powdered sugar
  • 2 tablespoons dark rum
  • 1 tablespoon heavy cream
  • 1 vanilla bean, scraped
  • 12 whole chestnuts, cooked
  • Powdered sugar, for garnish
Instructions
For the cake:
  1. Preheat oven to 350 degrees. Grease a 9 by 13 inch cake pan. Bake the vanilla cake following the directions on the box. Allow to cool completely, then cut out 2-inch rounds of cake and set aside.
  2. For the vanilla whipped cream and assembly: In the bowl of a stand mixer, beat the heavy cream, sugar and vanilla bean until stiff peaks form.
  3. Using a silicone mini cake pan or muffin tin lined with plastic wrap, spoon the vanilla bean whipped cream into each indentation until half full. Press a round of cake into the whipped cream, taking care not to press it all the way to the bottom of the tin. Top the cakes with more whipped cream, making sure all of the cake is covered, and level the tops of the tins. Place in the freezer to set for about 1 hour.
  4. For the chestnut topping and garnish: In a food processor, place the chestnut puree, sugar, rum, cream and vanilla bean. Pulse until completely combined and smooth.
  5. Using a large zip-top bag, fold the corner over and tape the side. Poke holes in the base of the bag to create a DIY grass tip. Fill the piping bag with chestnut topping.
  6. Remove whipped cream cakes from the freezer and unmold them. Top each cake with a chestnut. Pipe each one with a tangle of chestnut topping, top with another chestnut, then place in the freezer for another 20 minutes. Garnish with powdered sugar and serve.

Watch the recipe video here:

Mont Blancs

Enjoy the recent snow-fall with these snow-capped chestnut desserts!Full Recipe: taste.md/2oUUTnn

Posted by Tastemade on Wednesday, March 7, 2018

Breakfast

Keto Brownies

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Keto Brownies
When the chocolate craving is strong.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large eggs
  • 2 ripe avocados
  • ½ c. (1 stick) butter, melted
  • 6 tbsp. unsweetened peanut butter
  • 2 tsp. baking soda
  • ⅔ c. coconut sugar
  • ⅔ c. Unsweetened cocoa powder
  • 2 tsp. pure vanilla extract
  • 1 tsp. kosher salt
  • flaky sea salt (optional)
Instructions
  1. Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper.
  2. In a blender or food processor, combine all ingredients except flaky sea salt and blend until smooth.
  3. Empty batter into prepared baking pan and smooth top with a spatula. Top with flaky sea salt if using. Bake 20 to 25 minutes, or until brownies are soft but not at all wet to the touch. Let cool 25 to 30 minutes before slicing.

Watch the recipe video here:

How To Make Keto Avocado Brownies

These Keto Brownies have the smartest secret ingredient.Full recipe: http://dlsh.it/oaqGnda

Posted by Delish on Wednesday, March 7, 2018

Breakfast

Crab Cakes

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Crab Cakes
These thick, crab-forward crab cakes are deep-fried and served with a rich hollandaise sauce.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Hollandaise sauce:
  • 4 tablespoons mayonnaise
  • 4 egg yolks
  • ½ cup butter
  • Splash of lemon juice
  • Pinch of black pepper
Crab cakes:
  • ¾ tablespoon butter, softened
  • ⅓ onion, finely chopped
  • ⅓ celery stalk
  • 3 tablespoons fresh parsley
  • 10.5 ounces crab meat (red king crab or canned crab)
  • ½ teaspoon seasoned salt
  • 1 tablespoon flour
  • 1 egg, beaten
  • 1 cup breadcrumbs
  • 1 teaspoon white wine
  • 1 teaspoon mustard seed
  • 1 teaspoon Worcestershire sauce
To finish:
  • Wheat flour
  • 3 eggs, beaten
  • Breadcrumbs
  • Oil, for frying
  • Parsley, to garnish
Instructions
  1. In a small bowl, combine all hollandaise sauce ingredients. Set aside.
  2. Remove crab from the shell. Add to a mixing bowl along with the other crab cake ingredients. Stir to combine. Transfer mixture to a circular mold and place in refrigerator to firm up.
  3. Add flour to a shallow dish, beaten eggs to a separate dish and breadcrumbs to a third dish. Dip the crab cake into the flour, then the eggs, then the breadcrumbs.
  4. In a high-sided pot, heat oil and cook the crab cake until well browned.
  5. Serve with mashed potatoes, drizzled with the hollandaise sauce.

Watch the recipe video here:

Crab Cakes

Feeling crabby? These ultra meaty crab cakes should improve your mood in no time.Full Recipe: taste.md/2FMFkG5?: Tastemade Japan

Posted by Tastemade on Monday, March 5, 2018

Cake Dessert

Strawberry Chocolate Mousse Cake

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Strawberry Chocolate Mousse Cake
Get ready for the most decadent cake of your life.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 24 Oreos, crushed
  • 6 tbsp. butter, melted
  • Pinch kosher salt
FOR THE CHOCOLATE MOUSSE
  • 2 tsp. gelatin
  • 2½ tbsp. cold water
  • 2¼ c. chocolate chips
  • 3 c. heavy cream, divided
  • ½ c. powdered sugar
  • 2 qt. strawberries, stems removed
FOR THE GANACHE TOPPING
  • ⅔ c. heavy cream
  • 2 c. semisweet chocolate chips
  • chocolate shavings
Instructions
Make crust:
  1. Grease a springform pan with cooking spray. In a large bowl, combine crushed Oreos, melted butter and salt. Press mixture into pan and set aside.
Make chocolate mousse:
  1. In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
  2. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining cream with powdered sugar until stiff peaks form. Stir in about a quarter cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
  3. Spread a thin layer of mousse over crust. Cut in half as many strawberries as necessary to press around the inside edge of the pan, then place whole strawberries inside, cut side down.
  4. Transfer remaining mousse to a piping bag and fill in all the gaps between strawberries, then spread mousse over strawberries, creating a flat top. Refrigerate until set, about 4 to 6 hours.
  5. Make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.
  6. Refrigerate ganache until slightly thick, 15 minutes, and spread all over mousse.

Watch the recipe video here:

How To Make Strawberry Chocolate Mousse Cake

This Strawberry Chocolate Mousse Cake is the most decadent thing you'll ever eat.Full recipe: http://dlsh.it/ZIrWgRc

Posted by Delish on Monday, March 5, 2018

Salads

Ham & Cheese Tortellini

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Ham & Cheese Tortellini
Ham & cheese, please!
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • ½ lb. deli ham, chopped
  • Freshly ground black pepper
  • 1½ lb. cheese tortellini
  • 2 c. frozen peas
  • ¾ c. low-sodium chicken broth
  • ⅓ c. heavy cream
  • 1 c. shredded swiss
  • ½ c. freshly grated Parmesan
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large skillet over medium-high heat, heat oil. Add shallot and garlic and cook until soft, 3 minutes. Add ham and cook until crispy, stirring occasionally, 5 minutes. Season with pepper. Add tortellini and frozen peas and stir until coated, then pour over chicken broth. Simmer until tortellini are al dente, 6 minutes.
  2. Add heavy cream, Swiss, and Parmesan and stir until creamy.
  3. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Ham & Cheese Tortellini

Ham & Cheese Tortellini is the definition of comfort food.Full recipe: http://dlsh.it/ryKWT6U

Posted by Delish on Monday, March 5, 2018

Cake

Giant Samoa Brownie Bake

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Giant Samoa Brownie Bake
Resistance is futile, don't even try.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box dark chocolate brownie mix
  • 8 Samoas
  • 4 cups large flake shredded unsweetened coconut
  • 3 cups caramel sauce
  • 1½ cups dark chocolate chips, melted
Instructions
  1. Preheat oven to 350 degrees. Butter a 10½-inch tube cake pan and set aside.
  2. Prepare the brownie mix according to package directions, and pour into the prepared tube pan. Top with Samoas gently pressed into the surface. Bake for 35 to 40 minutes. Allow to cool completely before unmolding.
  3. In a large bowl, mix the shredded coconut and caramel until well combined.
  4. Place the brownie base on a parchment-lined sheet tray. Place a jar or cup in the center of the brownies. Spread the caramel coconut over the surface of the brownies, mimicking the look of a Samoa cookie. Place the coconut-topped brownie in the refrigerator for 30 minutes.
  5. Remove the pan from the fridge and remove the center jar. Drizzle with four wide lines of dark chocolate, like a Samoa, then allow to fully set at room temperature before serving, about 20 minutes.

Watch the recipe video here:

Giant Samoa Brownie Bake

Resistance is futile, don't even try.Full Recipe: taste.md/2tiAL3Y

Posted by Tastemade on Tuesday, March 6, 2018