Main dish

Chicken Spinach Feta Pie

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Chicken Spinach Feta Pie
Chicken Spinach Feta Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 salt, to taste
  • 1 pepper, to taste
  • 4 cloves garlic, minced
  • 1 tablespoon greek oregano
  • 2 tablespoons olive oil
  • ½ cup ricotta cheese
  • 2 cups frozen spinach, thawed, chopped
  • 1 cup feta cheese, crumbled
  • ½ cup green onion, chopped
  • 2 eggs, beaten
  • 2 tablespoons fresh dill, chopped
  • 1 package phyllo dough
  • 1 cup butter, melted
  • 1 cup red onion, diced
  • ½ cup kalamata olive, chopped
  • 1 cup tomato, diced
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
  3. Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it’s cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
  4. To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
  5. Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
  6. Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
  7. Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
  8. Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
  9. Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
  10. Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
  11. Let rest at room temperature for at least 30 minutes.
  12. Remove the pie from the springform pan, slice, and serve.
  13. Enjoy!

Watch the recipe video here:

Chicken Spinach Feta Pie

Chicken spinach feta pie. Perfect for Sunday sharing ?FULL RECIPE: https://tasty.co/recipe/chicken-spanakopita-pie

Posted by Proper Tasty on Sunday, February 11, 2018

Main dish

Baumkuchen Magic Toast

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Baumkuchen Magic Toast
Whether you love cinnamon rolls, pancakes or something more savory, this toast delivers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 banana
  • 1½ cups pancake mix
  • ⅓ cup butter
  • ¾ cup milk
  • ½ cup sugar
  • 2 eggs
  • Vegetable oil
  • Shredded cheese
  • Honey
Instructions
  1. Preheat oven to 480°F.
  2. Cut both ends of the banana to fit a square pan.
  3. Mix together pancake mix, butter, milk, sugar and eggs.
  4. Heat oil in square pan and pour in a small amount of batter.
  5. When batter is half cooked, place banana on top. Roll it up.
  6. Push the cooked portion to the top and pour more batter onto pan. Roll the cooked portion onto the raw batter to make it thicker.
  7. Continue to do this until all the batter is used. You should end up with one thick roll.
  8. Cut into three thick slices and place on a baking sheet lined with parchment paper.
  9. Top with shredded cheese and bake until cheese has melted.
  10. Drizzle with honey just before serving.

Watch the recipe video here:

Baumkuchen Magic Toast

One bite & you'll understand why we call it magic toast.Full Recipe: taste.md/2EvVx4o?: Tastemade Japan

Posted by Tastemade on Sunday, February 11, 2018

Main dish

Crispy Cordon Bleu Chicken Pasta

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Crispy Cordon Bleu Chicken Pasta
Chicken 'cordon bleu' is French for Chicken 'blue ribbon', which is potentially confusing. It also has nothing to do with the famous Cordon Bleu cookery school. Despite these mysterious origins, the concept of deep fried, rolled chicken breast with ham and cheese has international appeal (why wouldn't it). We're taking a new slant on this erroneously monikered dish - introducing it to a wonderful, creamy pasta and adding parmesan - sorry Italy!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 2 chicken breasts
  • Plain flour
  • Beaten eggs
  • Panko bread crumbs
  • 1 tbsp butter
  • 3 cloves garlic
  • 300ml double cream
  • 200g gruyere
  • ½ cup parmesan
  • 200g chopped ham
  • 1 tbsp dijon mustard
  • Seasoning
  • 500g cooked penne
Instructions
  1. Season and place each chicken breast between two layers of clingfilm and bash with a rolling pin - don't hit too hard as you'll just turn the chicken to mush. Keep bashing until the chicken is roughly 1cm thick all the way through.
  2. Take each chicken breasts and dip it first in the bowl of shower, shaking off excess, then the eggs, and finally the breadcrumbs.
  3. Fry each chicken breast in a shallow (but stable) pan of oil at 170°C, turning over half way through. Keep them warm while you make the pasta.
  4. Fry the garlic in the butter for around a minute, then pour over the cream and stir in the cheeses, ham, mustard and seasoning. Stir everything together.
  5. Pour in the pasta and the parsley and stir together, then place in bowls. Top with the chicken (cut it into little squares to make it easier to eat) and sprinkle with parmesan.
  6. Consume.

Watch the recipe video here:

Crispy Cordon Bleu Chicken Pasta

Crispy Cordon Bleu Chicken Pasta

Posted by Twisted on Sunday, February 11, 2018

Cake Dessert

Broken Heart Chocolate Cake

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Broken Heart Chocolate Cake
For that person who feels nothing but daggers towards Valentine's Day, we gift you a cake that will crack you up. It's pretty cathartic to make, and delicious too.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake:
  • Nonstick cooking spray, for greasing the pan
  • All-purpose flour, for dusting the pan
  • One 15.25-ounce box chocolate cake mix (plus required ingredients)
Sugar Glass:
  • ⅔ cup granulated sugar
  • ¼ cup light corn syrup
  • ¼ teaspoon cream of tartar
Frosting:
  • One 12-ounce box assorted mixed nuts and chews chocolates (about 24 pieces), such as Russell Stover
  • ¼ cup heavy cream
  • Whipped Cream:
  • 1½ cups heavy cream
  • ¼ cup granulated sugar
Instructions
  1. Special equipment: a 9-inch heart-shaped cake pan
  2. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch heart-shaped cake pan with cooking spray and dust with flour, tapping out the excess.
  3. Prepare the cake batter according to the package directions and pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake pan onto a plate to remove the cake from the pan, then invert back onto the rack to let cool completely.
  4. For the sugar glass: Line a baking sheet with parchment. Stir together the sugar, corn syrup and cream of tartar in a small microwave-safe bowl. Heat in the microwave in 2-minute intervals, stirring in between each, until the sugar starts to dissolve and the mixture turns a very light golden, about 4 minutes. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula into a thin rectangle about 9 inches by 7 inches. Refrigerate until hardened completely, about 15 minutes. Use a meat mallet to break the sugar so that it resembles broken glass.
  5. For the frosting: Melt the chocolates and heavy cream in a small saucepan over medium-low heat, stirring frequently, until smooth. Set aside to cool slightly.
  6. For the whipped cream: Whip the heavy cream and sugar in a bowl with an electric mixer on medium speed until stiff peaks form.
  7. Assemble the cake: Once the cake has cooled, use a serrated knife to shave off the top to make it flat (it domes as it bakes). Cut the cake in half horizontally to make 2 even layers, then, keeping the layers stacked, use a paring knife to cut jagged edges in a zigzag formation down the middle of the cake so that you have 2 halves of a broken heart.
  8. Place the 2 bottom halves on a cake stand or plate so they are separated a little. Spread the whipped cream evenly over the bottom halves. Top with the 2 top halves and drizzle the melted frosting over the top so that it covers the top and drips down the sides of the cake. Decorate with the broken sugar glass and refrigerate until the chocolate has hardened, about 15 minutes. Slice and serve.

Watch the recipe video here:

How to Make a Broken Heart Chocolate Cake

Recipe of the Day: Broken Heart Chocolate Cake ??Save this recipe: http://bit.ly/2DYI3Pl.

Posted by Food Network on Saturday, February 10, 2018

Main dish

Mashed Potato Pie

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Mashed Potato Pie
Mashed Potato Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 60 butter crackers
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 4 russet potatoes, peeled and boiled
  • 1 tablespoon unsalted butter
  • 1 ¼ cups sour cream, divided
  • ½ cup milk
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 11 strips bacon, cooked and chopped
  • ½ cup green onion, chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place butter crackers in a food processor and blend until they are a fine, sandy texture. Transfer to a small mixing bowl.
  3. Add egg and melted butter to the crumbled crackers. Stir until crumbs become a clumpy, wet sand texture. Place the cracker mixture in the base of a 9-inch (22-inch) pie dish to create the crust. Use a measuring cup to smooth the surface.
  4. Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
  5. Mash russet potatoes in a large mixing bowl. Once thoroughly mashed, add butter, ¼ cup(60 gram) sour cream, milk, salt and pepper and mix together with large spoon or spatula.
  6. Spread half of the mashed potatoes over the cooled cracker crust, about ¼-inch in thickness.
  7. Cover mashed potatoes with a layer of cheddar cheese, making sure to save some for the top.
  8. Spread the other half of mashed potatoes over the cheese layer. Sprinkle bacon bits and remaining cheese over the top.
  9. Bake for 20 minutes.
  10. Serve with sour cream and green onions.
  11. Enjoy!

Watch the recipe video here:

Mashed Potato Pie

You could never go wrong with mashed potato pie ?!FULL RECIPE: https://tasty.co/recipe/mashed-potato-pie

Posted by Tasty on Saturday, February 10, 2018

Main dish

Salmon in Creamy Sun-Dried Tomato Sauce

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Salmon in Creamy Sun-Dried Tomato Sauce
Layer on the flavor with a creamy sun-dried tomato sauce over lightly seasoned sauteed salmon.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the salmon:
  • 1 pound salmon, skin off, divided into 4 fillets
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 tablespoons olive oil
For the cream sauce:
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
  • ½ cup vegetable stock
  • 1 teaspoon salt
  • 1 teaspoon chili flakes
  • ¾ cup sun-dried tomatoes, rehydrated in oil
  • 4 tablespoons chopped basil
Instructions
  1. Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside.
  2. In the same pan, combine heavy cream, lemon juice and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes and basil. Turn off heat and add salmon fillets to cream sauce. Serve with brown rice or pasta and greens.

Watch the recipe video here:

Creamy Sun-Dried Tomato Salmon

Manners? What manners? This sauce will have you licking your plate.Full Recipe: taste.md/2CRhJ8d

Posted by Tastemade on Saturday, February 10, 2018

Dessert

Strawberry Love Notes

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Strawberry Love Notes
The best kind of love note.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 refrigerated pie crusts
  • Flour for rolling out dough
  • ½ c. strawberry jam
  • Egg wash
  • ¼ c. Granulated sugar, for sprinkling
Instructions
  1. Preheat oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out 1 pie crust. Using a paring knife, cut out long diamond shapes, about 4" on each side. Transfer diamonds to baking sheet. Re-roll extra dough to make more diamonds. (You should have enough dough to make about 6.)
  2. Fill the center of each diamond with a very thin layer of strawberry filling, then fold three of the corners into the center so that the dough looks like an open envelope. Use a small heart cookie cutter to stamp out remaining dough into hearts, and place in the center of each.
  3. Brush envelopes with egg wash and sprinkle with sugar. Bake until envelopes are golden, about 15 minutes.
  4. Let cool for 10 minutes on baking sheet before transferring to a cooling rack to cool completely.

Watch the recipe video here:

How To Make Strawberry Love Notes

Who's getting a Strawberry Love Note this Valentine's Day?! Full recipe: http://dlsh.it/xc5KnqZ

Posted by Delish on Wednesday, February 7, 2018

Dessert

Fluffy Perfect Pancakes

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Fluffy Perfect Pancakes
Fluffy Perfect Pancakes recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups flour, sifted
  • 4 tablespoons baking powder
  • 4 cups milk, warm to the touch
  • ¾ cup butter, melted
  • 3 egg yolks
  • 4 egg whites
  • maple syrup, to serve
Instructions
  1. In a bowl, add the flour and baking powder together, stirring to combine.
  2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
  3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
  4. Gently combine the bowl of flour with the butter and milk mixture, stirring until combined. Gently fold in the egg whites.
  5. Pour a large scoop of pancake batter into an 8-inch (20 cm) nonstick pan on low heat. Place the lid on top, and cook for 3 to 5 minutes, or until a toothpick comes out clean. Repeat with remaining batter.
  6. Serve with maple syrup.
  7. Enjoy!

Watch the recipe video here:

Perfect Fluffy Pancake

Watch to see how we made these SO BEAUTIFUL! ? ✨FULL RECIPE: https://tasty.co/recipe/fluffy-perfect-pancakes

Posted by Tasty on Wednesday, February 7, 2018

Breakfast

Loaded Cauliflower Bites

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Loaded Cauliflower Bites
Cauliflower is totally the new potato.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Nonstick cooking spray, for pan
  • 1 large head of cauliflower, cut into florets (about 3 cups)
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. garlic powder
  • 1 c. shredded Cheddar cheese
  • 5 slices bacon, cooked and crumbled
  • 1 tbsp. finely chopped chives
Instructions
  1. Preheat oven to 425° and grease a large baking sheet with cooking spray.
  2. In a large pot of salted boiling water, cook cauliflower until fork tender, about 5 minutes, then drain and pat dry.
  3. Spread florets out in a single layer on the prepared baking sheet and toss with olive oil, salt, pepper, and garlic powder. Using a potato masher, or the bottom of a small glass, lightly smash the cauliflower florets.
  4. Top each smashed cauliflower floret with a pinch of cheddar cheese and some bacon, then bake until cheese is melted and crispy around the edges, about 15 minutes.
  5. Sprinkle chives over cauliflower and serve warm or at room temperature.

Watch the recipe video here:

How To Make Loaded Cauliflower Bites

Smashed Cauliflower = the low-carb version of potato skins.Full recipe: http://dlsh.it/M1nG9ey

Posted by Delish on Thursday, February 8, 2018

Cake

Scalloped Potato Dome

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Scalloped Potato Dome
Scalloped Potato Dome recipe.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 7 red potatoes, medium
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups heavy cream
  • 2 tablespoons butter, softened
  • 8 yukon gold potatoes, medium or large
  • 10 slices cheddar cheese
  • 6 strips bacon, cooked until crispy
  • ¼ cup chives, finely chopped plus more to serve
  • 1 sheet puff pastry, cut into a 9-inch circle
  • 1 teaspoon onion powder
  • 1 teaspoon garlic
  • ¼ cup grated parmesan cheese
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.
  3. Slice the gold potatoes to about 5-6 millimeters thick.
  4. In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.
  5. Butter an oven-safe, 8 or 9-inch, stainless steel mixing bowl.
  6. Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly ½-inch from the top of the bowl.
  7. Place the sliced gold potatoes into the cream, stirring until fully coated with cream.
  8. Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.
  9. After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.
  10. Layer another 2 rotations of gold potatoes.
  11. Place the strips of bacon in a single layer across the potatoes.
  12. Layer another 2 rotations of gold potatoes.
  13. Sprinkle the chives in an even layer across the potatoes.
  14. Layer another 2 rotations of gold potatoes.
  15. Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.
  16. Layer another 2 rotations of gold potatoes.
  17. Place the circle of puff pastry on top, pressing it lightly into the potatoes.
  18. Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.
  19. Cool until the bottom of the dish is no longer warm.
  20. While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.
  21. Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.
  22. Preheat oven to 400°F (200°C).
  23. Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.
  24. Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.
  25. Transfer the dome to a cutting board, then slice into wedges.
  26. Serve with the cream sauce, a sprinkle of chives.
  27. Enjoy!

Watch the recipe video here:

Loaded Scalloped Potato Dome

This scalloped potato dome is DELICIOUS ?!FULL RECIPE: https://tasty.co/recipe/scalloped-potato-dome

Posted by Tasty on Thursday, February 8, 2018