Main dish

Homemade Chicken Shawarma

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Homemade Chicken Shawarma
You don't have to go out for flavorful, aromatic chicken shawarma when it's this easy to make at home.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 boneless, skinless chicken thighs
  • 3 large red onions, halved
  • Large skewer
  • For the marinade:
  • 1 cup Greek yogurt
  • 2 medium lemons, juiced
  • 1 tablespoon cumin
  • 1 tablespoon za’atar
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt and pepper, to taste
  • For serving:
  • Pita
  • Tabbouleh
  • Tzatziki
  • Grilled tomatoes
  • Lemon wedges
Instructions
  1. Make the marinade: In a large bowl, combine all marinade ingredients and stir to combine. Add chicken thighs and mix to coat. Cover and refrigerate for 1 hour.
  2. Prepare the skewer: Preheat oven to 400 degrees.
  3. Cut a large red onion in half horizontally. Remove the skin and place face down on a baking sheet. Place the thick skewer into onion half. Layer each chicken thigh on the skewer until they are all stacked on top of each other. Place other onion half on top of the skewer. Spread remaining onions around baking sheet. Bake for 1 hour. Use a sharp knife to cut chicken off skewer. Serve with pita and other sides. Enjoy!

Watch the recipe video here:

Homemade Chicken Shawarma

Stack up the flavor, then assemble to your liking with this homemade chicken shawarma.Full Recipe: taste.md/2t9B1ST

Posted by Tastemade on Sunday, March 4, 2018

Pasta

Creamy Chicken Fajita Pasta

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Creamy Chicken Fajita Pasta
Everyone likes pasta. It's without a shadow of a doubt the world's greatest carb, sublime with sauce and tremendous with cheese. Here at Twisted we particularly like our pasta with chicken (SORRY ITALY) and cream, and this culinary twist brings that combination up to new levels of deliciousness. Creamy, spicy, meaty - what's not to love?
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 tbsp vegetable oil
  • 3 medium chicken breasts
  • 1 tbsp butter
  • 1 red onion, diced
  • 3 mixed peppers, diced
  • 3 cloves garlic, finely diced
  • 1 tsp salt
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 cup chicken stock
  • 1 cup double cream
  • ½ cup cream cheese
  • 1½ cups grated red cheddar
  • 2 tbsp parsley, finely chopped
  • 1 large packet penne, cooked al dente
Instructions
  1. Using a heavy bottomed, deep sided frying pan heat the oil and fry the chicken breasts for around 4 - 5 minutes on each side - you want a real colour on them. Remove from the heat and pop in the oven for another 5 minutes to cook through. Slice into thin slices.
  2. Meanwhile, heat the butter in the same pan then add the onion and peppers and fry until soft. Add the garlic and fry for another minute or so, then add the spices and seasoning.
  3. Stir everything together then pour in the stock, cream, cream cheese and stir. Bring to a bubble and stir in the cheese, then re add the chicken, pasta and parsley and stir it up again and serve.

Watch the recipe video here:

One Pot Creamy Chicken Fajita Pasta

Creamy Chicken Fajita Pasta

Posted by Twisted on Sunday, March 4, 2018

Main dish

Butter Chicken Mac ‘n’ Cheese

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Butter Chicken Mac ‘n’ Cheese
Butter Chicken Mac ‘n’ Cheese
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter
  • 300 g (2 ¼ cups) chicken, chopped
  • salt, to taste
  • pepper, to taste
  • SAUCE
  • 1 onion, chopped
  • 1 tablespoon plain flour
  • 300 mL (1 ¼ cups) milk
  • 50 g (¼ cup) butter chicken sauce
  • 250 g (2 ¼ cups) mozzarella cheese
  • 250 g (2 ½ cups) cheddar cheese
  • 200 g (1 cup) elbow pasta, cooked
  • 100 g (1 cup) mozzarella cheese, grafted
  • fresh coriander, to garnish
Instructions
  1. Preheat the oven to 180°C (350°F).
  2. Melt the butter in a large skillet over medium high heat until melted.
  3. Add the chicken, salt, and pepper. Fry for about 5-8 minutes or until cooked through. Take out and set aside.
  4. Add the onion and fry for 2 minutes.
  5. Stir in the flour.
  6. Gradually whisk in the milk.
  7. Whisk in the butter chicken sauce.
  8. Whisk in the mozzarella and cheddar cheese.
  9. Once the cheese has melted into the mixture, stir in the chicken and elbow pasta.
  10. Sprinkle on some more cheese on top.
  11. Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
  12. Garnish with coriander.
  13. Enjoy!

Watch the recipe video here:

Butter Chicken Mac 'N' Cheese

Butter Chicken Mac 'N' Cheese ?RECIPE: https://tasty.co/recipe/butter-chicken-mac-n-cheese

Posted by Proper Tasty on Saturday, March 3, 2018

Cake

Saturday Morning Cake

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Saturday Morning Cake
This breakfast cereal-infused vanilla cake covered with a creamy milk-infused buttercream frosting can be made with any of your morning favorites.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups cornflakes
  • 2 cups fruit loop cereal
  • 2 cups fruity pebbles
  • Milk Frosting
  • 2 batches Swiss meringue buttercream frosting.
  • 1 cup full cream or skim milk powder
  • ¼ cup boiling water
Instructions
  1. Milk Frosting
  2. To make frosting make a batch of my fluffy Swiss meringue buttercream frosting (not as sweet as American buttercream). To make the milk paste add boiling water to a mixing bowl. Add one teaspoon of milk powder, mix until combined, then add another teaspoon. Repeat this process until you’ve added half the milk powder. Then add the second half of the milk powder all at once and mix until it forms a smooth paste. It’s really important that the water is boiling and not hot tap water.
  3. Add ¼ of the frosting to a large mixing bowl and add milk paste. Use a hand mixer or a stand mixer with a whisk attachment to milk until really well combined. It’s going to get a little lumpy. Keep mixing for about 5 minutes on high speed and it will get smooth. Don’t forget to scrape down the bowl so that everything mixes in properly.
  4. Once that’s smooth add the rest of the frosting and mix until well combined. The frosting will taste like milk! :0)
  5. Cake
  6. Please note: the cake recipe will need to be doubled to achieve the cake in the video. I halved it in the video because most people don’t have mixing bowls big enough in their kitchens to make the entire recipe in one go :0) Let’s get stuck into the recipe!
  7. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  8. Start by adding cornflakes into a large jug. Pour milk over it and give it a mix. Let it sit and soak for 10 minutes to get nice and soggy.
  9. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  10. Add the cereal milk, oil, Greek yogurt, eggs and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add froot loops or favourite cereal and fold in. Please note: If I was making this cake again, I probably wouldn’t add the froot loops as they went stale in the cake. If you choose to leave them out, replace them with some colourful funfetti sprinkles.
  11. Fill three 8” cake tins with batter.
  12. Bake for 45 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  13. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  14. To prepare crumb coat, add a dab of milk frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight
  15. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper. Chill.
  16. To finish add fruity pebble cereal around the bottom of the cake. Start off heavy and then add less as you go up the cake to give it an ombre effect.
  17. Fit the end of a piping bag with a Wilton 8B piping tip and frost swirls on top of the cake. Finish off with a sprinkle of fruity pebbles.

Watch the recipe video here:

Saturday Morning Cake

Today is a good day to eat dessert for breakfast.Full Recipe: taste.md/2F7t5mH?: The Scran Line

Posted by Tastemade on Saturday, March 3, 2018

Dessert

Snickers Hot Chocolate

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Snickers Hot Chocolate
SNICKERS HOT CHOCOLATE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 Snickers Chocolate Bars
  • 2 tbsp cocoa powder
  • 950ml whole milk, hot
  • 2 tbsp chunky peanut butter
  • 1 tbsp caramel
  • Chocolate sauce (Optional)
  • Chopped peanuts (Optional)
  • Caramel sauce (Optional)
  • Whipped cream (Optional)
Instructions
  1. In a blender, add 2 snickers bars broken into pieces, cocoa powder, peanut butter, caramel and hot milk.
  2. Blend on high until smooth
  3. Rim 6 small mugs with chocolate sauce then dip into chopped peanuts and allow to stick. Pour hot chocolate into mugs and top with whipped cream and caramel sauce.
  4. Stay warm, enjoy!

Watch the recipe video here:

Snickers Hot Chocolate

Snickers Hot Chocolate

Posted by Twisted on Saturday, March 3, 2018

Drink

Lemosas

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Lemosas
Shake up your brunch game.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
FOR THE SYRUP
  • 1 c. sugar
  • 1 c. water
  • 2 c. blueberries
  • Zest of 1 lemon
FOR THE MIMOSAS
  • 2 c. lemonade
  • 1 bottle champagne (or prosecco)
  • Fresh blueberries, for garnish
Instructions
  1. In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and lemon zest and bring mixture to a boil. Reduce heat and simmer mixture until blueberries have burst, about 5 minutes.
  2. Remove from heat and let cool 10 minutes, then strain mixture into a clean jar. Let cool completely.
  3. Pour about a tablespoon of blueberry syrup into the bottom of champagne flutes, then pour over ¼ cup lemonade. Top off each flute with champagne.

Watch the recipe video here:

How To Make Lemosas

Lemonade + Blueberries + Mimosa = Match made in boozy heaven.Full recipe: http://dlsh.it/6SMKiUr

Posted by Delish on Saturday, March 3, 2018

Breakfast

Matcha Macarons

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Matcha Macarons
Matcha Macarons
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
MACARON
  • 1 egg white
  • ¼ cup granulated sugar
  • ¼ cup almond flour
  • ⅓ cup powdered sugar
  • 1 teaspoon matcha
FILLING
  • ¼ cup cream cheese, room temperature
  • ½ cup powdered sugar
  • 1 teaspoon milk
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ½ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Repeat with last ½ of sugar, beating until whites are shiny and fluffy.
  3. Using a fine mesh strainer, sieve the almond flour, powdered sugar, and matcha into the bowl with the egg whites. Discard any large pieces that remain in the strainer. Fold until just combined
  4. Fill a piping bag with the macaron mixture and pipe 1½-inch (4 cm) dollops onto a parchment paper-lined baking sheet. Let the cookies rest until they are no longer wet to the touch and a skin forms on top (can be up to 1 hour).
  5. While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
  6. When the cookies are dry to the touch, bake at 300˚F (150˚C) for 15 minutes.
  7. Let rest for 10 minutes, or until cool before filling. Pipe the cream cheese mixture on the macron and sandwich with another one.
  8. Enjoy!

Watch the recipe video here:

Matcha Macarons

These matcha macarons from Tasty Japan are amazing ?!FULL RECIPE: https://tasty.co/recipe/matcha-macarons

Posted by Tasty on Saturday, March 3, 2018

Cake

Reese’s Bundt Cake

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Reese's Bundt Cake
This cake is insane.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKE
  • Cooking spray, for pan
  • 1 box chocolate cake mix
  • 1 (3.4-oz) package chocolate instant pudding
  • 4 large eggs
  • 1 c. water
  • ½ c. (1 stick) butter, melted
FOR THE FILLING
  • ¼ c. butter, softened
  • ½ c. peanut butter
  • 1 c. powdered sugar
  • 2 tbsp. heavy cream
FOR THE TOP
  • 1 c. chocolate chips, melted
  • 1 c. peanut butter, melted
  • 1 c. Reese's Peanut Butter Cups, chopped
Instructions
  1. Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, combine cake mix, instant pudding, eggs, water and butter.
  2. Beat with a hand mixer until smooth and well combined. Pour batter into prepared pan and bake until a toothpick inserted into the cake comes out clean, about 45 minutes.
  3. Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely. When the cake is cool, carefully place it back in the Bundt pan.Using a teaspoon or melon baller, scoop out 6 to 8 large holes around the bottom of the cake, making sure not to cut through the top of the cake.
  4. Make the filling: Using a hand mixer, mix the butter and peanut butter until combined. Add the powdered sugar and heavy cream, then beat on medium until fluffy. Transfer filling to a large piping bag.
  5. Pipe filling into the holes on the bottom of the cake, then carefully invert the cake onto a serving platter.
  6. Drizzle with chocolate and peanut butter, cover with Reese’s.

Watch the recipe video here:

How To Make A Reese's Bundt Cake

This Reese's cake is a chocolate peanut butter EXPLOSION.Full recipe: http://dlsh.it/XETciFn

Posted by Delish on Thursday, March 1, 2018

Dessert

Peanut Butter Stuffed Apples

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Peanut Butter Stuffed Apples
Extreme peanut butter ahead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 apples, halved
  • 2 tbsp. butter, melted
  • 1 c. smooth peanut butter
  • ¼ c. chopped Reese's pieces
  • ⅔ c. semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 375°. Using a melon baller, core the apples. Place apples in a shallow baking dish and brush each with melted butter. Bake in oven for 15 minutes.
  2. Remove apples from oven and add a large scoop of peanut butter to the well in each apple. Return to bake, 15 more minutes. Garnish with Reese’s pieces and a drizzle of chocolate. Serve.

Watch the recipe video here:

How To Make Peanut Butter Stuffed Apples

Peanut Butter Stuffed Apples are the dessert you didn't know you needed.Full recipe: http://dlsh.it/4uPoE6p

Posted by Delish on Thursday, March 1, 2018

Breakfast

Sheet Pan Breakfast Crunchwrap

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Sheet Pan Breakfast Crunchwrap
SHEET PAN BREAKFAST CRUNCHWRAP
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 scrambled eggs
  • 1 cup crispy bacon
  • 3 peppers, diced
  • 1 large onion, diced
  • 6 large potatoes (skin on), diced
  • 3 tbsp olive oil
  • 2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 cups grated cheddar
  • 9 large, flour tortillas
  • 1 tsp butter
Instructions
  1. Chuck your potatoes, onions, peppers, garlic powder, onion powder, paprika, salt and oil onto a tray. Roast for an hour at 200°C, turning occasionally. Cool.
  2. Spread a tsp of butter onto a sheet pan. Lay in your tortillas. Sprinkle in half of your cheese, followed by the hash. Crumble over your bacon, spoon in your scrambled eggs, then finish with the rest of the cheese. Lay down 2 more tortillas, then fold over to seal the wrap. Lay on a sheet of baking parchment, weigh down with a heavy tray and bake for 25 minutes at 200°C.
  3. Turn out, slice up and enjoy!

Watch the recipe video here:

Sheet Pan Breakfast Crunchwrap

Sheet Pan Breakfast Crunchwrap

Posted by Twisted on Friday, March 2, 2018