Dessert

Baileys Hot Chocolate Freakshake

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Baileys Hot Chocolate Freakshake
BAILEYS HOT CHOCOLATE FREAKSHAKE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tbsp Brown Sugar
  • 2 tbsp Cocoa Powder
  • 2 tbsp Hazelnut Spread
  • 500ml Milk
  • 75g Milk Chocolate
  • 100 ml Baileys Original
Instructions
  1. Put all ingredients except for Baileys on hob and stir until nice and creamy.
  2. Take pan off fire and add Baileys.
  3. Add marshmallows, whipped cream, doughnuts, brownies and chocolate sauce.
  4. Enjoy!

Watch the recipe video here:

Baileys Hot Chocolate Freakshake

Baileys Hot Chocolate Freakshake

Posted by Twisted on Monday, January 15, 2018

Lasagna

Fried Lasagna Nuggets

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Fried Lasagna Nuggets
Few words are more evocative than lasagna - comfort food, scourge of waistlines, fetishised lust meal of cartoon cats. Here at Twisted Towers we love paying homage to one of Italy's great culinary exports with a cheeky twist, and this might be one of our favourite yet. Tasty little chunks of lasagna deep fried until crispy on the outside, gooey with mozzarella and rich ragu on the inside.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 4 lasagna sheets
  • 1 cup ricotta
  • 1½ cups ragu
  • 16 sheets mozzarella
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs
  • Oil for frying
  • Parmesan
Instructions
  1. Par boil the lasagna sheets and lay each one flat. Spread on the ricotta and ragu then lay the sheets of mozzarella on top. Roll up from one end to the other then place on a tray, repeat with the remaining mix and leave to set in the freezer for half an hour or so for them to set.
  2. Cut each roll into four and then dip each piece first in the flour, then the egg, then the breadcrumbs, then the egg and then breadcrumbs again.
  3. Fry in batches of three for roughly four minutes until golden brown and crispy.
  4. Grate with parmesan and serve with marinara sauce.

Watch the recipe video here:

Fried Lasagna Nuggets

Fried Lasagna Nuggets

Posted by Twisted on Monday, January 15, 2018

Breakfast

Savory Breakfast Crepe Pockets

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Savory Breakfast Crepe Pockets
Savory Breakfast Crepe Pockets recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup flour
  • 3 eggs
  • 1 ½ cups milk
  • 1 pinch salt
  • 1 tablespoon butter
  • ½ onion, sliced
  • 2 cloves garlic, minced
  • 1 cup spinach
  • 4 slices mozzarella cheese, or swiss cheese
  • 8 slices ham
  • 4 fried eggs
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
  3. Add in the remaining milk and mix again until the batter is thin and smooth.
  4. Heat a nonstick pan over medium heat.
  5. Add the butter and onions to the pan. Cook until browned.
  6. Add garlic, spinach, and salt, and stir until spinach is wilted.
  7. Remove the spinach mixture and clean the pan.
  8. Return the pan to medium heat and add ¼-½ cup of the batter into the pan.
  9. Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
  10. Using a spatula flip the crepe over and cook through, about 2 minutes.
  11. Repeat with remaining batter.
  12. Lay the crepes on a baking sheet.
  13. Place one slice of cheese in the middle of a crepe.
  14. Top the cheese with 2 slices of ham and the spinach mixture.
  15. Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
  16. Bake the crepes for 5 minutes or until yolk is at the desired consistency.
  17. Enjoy!

Watch the recipe video here:

Savory Breakfast Crepe Pockets

Impress all your friends with these and become the FAVORITE friend ? ✨!FULL RECIPE: https://tasty.co/recipe/savory-breakfast-crepe-pocketsWant everything in our Kitchen? Shop our essentials HERE: http://bit.ly/2DNAaIh – We may make some $$ if you buy!

Posted by Tasty on Wednesday, January 31, 2018

Breakfast

Stuffed Firecracker Chicken Rolls

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Stuffed Firecracker Chicken Rolls
Stuffed Firecracker Chicken Rolls recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups low sodium soy sauce
  • ⅓ cup buffalo sauce
  • 4 cloves garlic, minced
  • ⅓ cup honey
  • 4 tablespoons sweet chili sauce
  • 1 ½ lb boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • ½ yellow onion, finely diced
  • 2 bell peppers, finely diced
  • 2 cups spinach
Instructions
  1. In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
  2. On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
  3. Place chicken breasts in the marinade and chill for about 2 hours or overnight.
  4. Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
  5. Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
  6. Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
  7. Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
  8. Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
  9. Serve drizzled in caramelized marinade.
  10. Enjoy!

Watch the recipe video here:

Stuffed Firecracker Chicken Rolls

Spice up your life ?!FULL RECIPE: https://tasty.co/recipe/stuffed-firecracker-chicken-rollsDo you want to shop our FAVORITE cookware set? CLICK HERE: http://bit.ly/2FycOXq – We may make some $$ if you buy!

Posted by Tasty on Wednesday, January 31, 2018

Taco

Zucchini Taco Shells

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Zucchini Taco Shells
Turn zucchini into taco shells for your next taco night.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 3 c. grated zucchini (about 3 small zucchinis)
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. almond flour
  • ½ c. grated Cheddar cheese
  • 1 Egg, lightly beaten
  • ¼ tsp. garlic powder
  • Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)
Instructions
  1. Heat oven to 400°. Line a baking sheet with parchment paper. Put zucchini in a strainer and lightly salt. Let sit in the sink or over a bowl to drain as much moisture as possible, about 20 minutes.
  2. In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.
  3. Scoop ¼-cup portions of the mixture onto the baking sheet, then press each gently down until ⅛-inch thick.
  4. Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.

Watch the recipe video here:

How To Make Zucchini Taco Shells

This low-carb hack is what your next taco night needs ?Full recipe: http://dlsh.it/846ZZcp

Posted by Delish on Wednesday, January 31, 2018

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Dessert

Blueberry Bombs

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Blueberry Bombs
A blue chocolate shell encases a sweet blueberry and whipped cream surprise.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the blueberry gelee:
  • 1 (1/4-ounce) packet powdered gelatin
  • ¼ cup water
  • 1½ cups blueberries
  • 1 tablespoon honey
  • 2 tablespoons sugar
  • 2 teaspoons fresh lemon juice
For the blueberry shell:
  • 3 cups blue tinted chocolate wafers
For the whipped cream:
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Sprinkle the powdered gelatin over the water and let stand for 5 minutes.
  2. In a small saucepan, bring the blueberries, honey, sugar and lemon juice to a boil over medium heat. Reduce heat and simmer until the sugar is dissolved. Add the gelatin water and stir until dissolved, about 3 minutes. Let cool slightly then pour into ¾-inch round silicone half sphere molds. Refrigerate for one hour.
  3. Melt the blue chocolate wafers and pour into the bottom and sides of 2-inch round silicone molds. Allow to set slightly then tip molds upside down to pour out excess. Place in the refrigerator for about 10 minutes to set.
  4. Meanwhile, mix the heavy cream and sugar in the bowl of a stand mixer, starting with low speed and working up to medium-high. Whip the cream until stiff peaks form then fold in vanilla.
  5. Fill the chocolate shells two-thirds of the way with the whipped cream and top with a mini round of blueberry gelee. Place in the freezer to set for about 1 hour.
  6. Unmold the halves. Pipe a ring of blue chocolate around the outer shell and attach two halves then press them together. Dip a tiny flower cookie cutter into some melted blue chocolate and create the top of the blueberry shape by pressing gently on the center top of the blueberry. Let them rest at room temperature for 15 minutes then serve.

Watch the recipe video here:

Blueberry Bombs

These blueberries are ripe for the eating.Full Recipe: taste.md/2GsqSTN

Posted by Tastemade on Tuesday, January 30, 2018

Main dish

Kung Pao Brussels Sprouts

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Kung Pao Brussels Sprouts
Salty, spicy, and addicting.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb. Brussels sprouts, halved
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp. cornstarch
  • ½ c. soy sauce
  • ½ c. water
  • 2 tsp. apple cider vinegar
  • 1 tbsp. hoisin sauce
  • 1 tbsp. brown sugar
  • 2 tsp. garlic chili sauce
  • pinch red pepper flakes
  • Sesame seeds, for garnish
  • Green onions, for garnish
  • Chopped roasted peanuts, for garnish
Instructions
  1. Preheat oven to 425°. On a large rimmed baking sheet, toss brussels with olive oil and season with salt and pepper.
  2. Bake until the brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.
  3. In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
  4. Pour sauce over brussels sprouts and toss to combine. Return brussels sprouts to baking sheet and broil until brussels sprouts are glazed and sticky.
  5. Garnish with peanuts, sesame seeds, and green onions.

Watch the recipe video here:

How To Make Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts have a serious kick?Full recipe: http://dlsh.it/dMo6cVI

Posted by Delish on Tuesday, January 30, 2018

Main dish

Double Crunch Glazed Chicken

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Double Crunch Glazed Chicken
Double the delish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ c. flour
  • 1 tsp. garlic powder
  • ½ tsp. ground ginger
  • ½ tsp. chili powder
  • kosher salt
  • Freshly ground black pepper
  • 2 eggs, beaten with 1 tbsp water
  • 3 boneless, skinless chicken breasts, cut into tenders
  • vegetable oil
FOR SAUCE
  • ½ c. sweet chili sauce
  • 1 tbsp. sriracha
  • 2 tsp. sesame oil
  • ½ tsp. garlic powder
  • Juice of 1 lime
  • Thinly sliced scallions, for garnish
Instructions
  1. In a medium bowl, combine flour with garlic powder, ground ginger, chili powder, a generous pinch of salt and some black pepper. Stir until spices are evenly distributed.
  2. Dredge chicken tenders first in flour, then egg, and then flour again. Repeat until all tenders are breaded.
  3. Make sauce: in a medium bowl, combine chili sauce, sriracha, sesame oil, garlic powder and lime juice. Whisk to combine.
  4. In a large skillet over medium heat, add ½” vegetable oil to bottom of pan. When oil spits when a drop of water is added, fry tenders in batches until golden on all sides, 2 to 4 minutes a side. Remove and place on a paper towel lined plate and season with salt and pepper.
  5. Toss tenders in sauce, garnish with scallions and serve.

Watch the recipe video here:

How To Make Double Crunch Glazed Chicken

Double Crunch Glazed Chicken is the adult version of chicken tenders. Full recipe: http://dlsh.it/5P5EdVY

Posted by Delish on Tuesday, January 30, 2018

Breakfast

Giant Bacon Wrapped Chicken Pesto Roll

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Giant Bacon Wrapped Chicken Pesto Roll
MILLION DOLLAR CHEESY TACO PASTA
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 700g beef mince
  • 2 tbsp taco seasoning
  • 1 cup diced peppers
  • 1 cup diced onion
  • ½ cup pickled jalapenos
  • 1 cup grated cheddar
  • crushed nachos, to serve
  • ⅔ cup cream cheese
  • Penne, cooked
  • 2 tins chopped tomatoes
Instructions
  1. Fry your beef over medium-high heat, until browned, then drain excess fat and return to the heat. Turn the heat down to medium, add peppers and onions and fry with the beef until the veg is translucent. Add taco seasoning, turn through the meat, veg and oils briefly then add the tomatoes. Turn the heat down and simmer for 10 minutes or so.
  2. Add the jalapenos and cream cheese, stir through then add the cooked pasta. Cover with the cheese, pop the lid on and cook for 5 minutes over very low heat. The cheese should be melted over the creamy pasta.
  3. Serve with crushed nachos, and enjoy!!

Watch the recipe video here:

Giant Bacon Wrapped Chicken Pesto Roll

Giant Bacon Wrapped Chicken Pesto Roll

Posted by Twisted on Saturday, January 13, 2018

Pasta

Million Dollar Cheesy Taco Pasta

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Million Dollar Cheesy Taco Pasta
Million Dollar Cheesy Taco Pasta
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 700g beef mince
  • 2 tbsp taco seasoning
  • 1 cup diced peppers
  • 1 cup diced onion
  • ½ cup pickled jalapenos
  • 1 cup grated cheddar
  • crushed nachos, to serve
  • ⅔ cup cream cheese
  • Penne, cooked
  • 2 tins chopped tomatoes
Instructions
  1. Fry your beef over medium-high heat, until browned, then drain excess fat and return to the heat. Turn the heat down to medium, add peppers and onions and fry with the beef until the veg is translucent. Add taco seasoning, turn through the meat, veg and oils briefly then add the tomatoes. Turn the heat down and simmer for 10 minutes or so.
  2. Add the jalapenos and cream cheese, stir through then add the cooked pasta. Cover with the cheese, pop the lid on and cook for 5 minutes over very low heat. The cheese should be melted over the creamy pasta.
  3. Serve with crushed nachos, and enjoy!!

Watch the recipe video here:

Millionaire's Cheesy Taco Pasta

Million Dollar Cheesy Taco Pasta

Posted by Twisted on Tuesday, January 30, 2018