Main dish

Mini Crispy Chicken Tacos

Mini Crispy Chicken Tacos
Mini Crispy Chicken Tacos
Author:
Cuisine: Mexican
Recipe type: Main dish
Ingredients
  • 2 Birds Eye crispy chicken breasts
  • 3 large tortilla wraps
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon pepper
SUGGESTED TOPPINGS:
  • Guacamole
  • Salsa
  • Soured cream
  • Grated cheese
  • Lettuce leaves
Instructions
  1. Preheat oven to 190°C/375°F.
  2. Using a cookie cutter or mason jar lid, cut the tortillas into small circles.
  3. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that it makes a mini taco shape.
  4. Bake for 5 to 6 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them frequently to make sure they don’t burn.
  5. Mix all of the spices together into a bowl, then sprinkle it over the Birds Eye crispy chicken.
  6. Bake for 18 minutes.
  7. Slice the chicken into strips and serve with whatever toppings you chose.
  8. Let everybody fill their own tacos and enjoy!

Watch the recipe video here:

Mini Crispy Chicken Tacos

Posted by Proper Tasty on Tuesday, September 12, 2017

Breakfast

Strawberry Sweet Rolls

Strawberry Sweet Rolls
These strawberry sweet rolls are gonna have you licking your fingers 🍓!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
DOUGH
  • ½ cup unsalted butter, melted
  • 2 cups whole milk, warm to the touch
  • ½ cup granulated sugar
  • 1 packet active dry yeast
  • 5 cups flour, divided
  • 1 teaspoon baking powder
  • 2 teaspoons salt
FILLING
  • 4 tablespoons butter, softened
  • 1 cup strawberry preserve
FROSTING
  • 4 oz cream cheese, softened
  • 2 tablespoons butter, melted
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
Instructions
  1. Generously grease a 9-inch (23 cm) cast iron or cake pan.
  2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
  3. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
  4. Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
  5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  6. Preheat oven to 325˚F (160˚C).
  7. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
  9. Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
  10. In a small bowl combine the strawberry preserves and butter, stir to combine.
  11. Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
  12. Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
  13. With a knife cut the rolled dough into 8 pieces.
  14. Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
  15. Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
  16. While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
  17. Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
  18. Enjoy!

Watch the recipe video here:

Strawberry Sweet Rolls

These strawberry sweet rolls are gonna have you licking your fingers 🍓!FULL RECIPE: http://bit.ly/2fA6HHI

Posted by Tasty on Friday, September 22, 2017

Breakfast

Marinated Skirt Steak Taquitos

Marinated Skirt Steak Taquitos
Prepping for game day just got a bit more exciting.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 garlic cloves, minced
  • ⅓ cup soy sauce
  • ½ teaspoon cumin
  • 2 limes, juiced
  • ½ cup Dr Pepper
  • 1 pound skirt steak
  • 10 ounces cotija cheese
  • 3 avocadoes
  • 18–20 corn tortillas
  • Cooking oil (vegetable or canola)
  • Optional toppings:
  • Crema
  • Pico de gallo
  • Cilantro
  • Guacamole
  • Additional cotija cheese
Instructions
  1. 1. Combine garlic, soy sauce, cumin, lime juice, Dr Pepper, pepper, and skirt steak in a gallon-sized bag. Seal and shake to combine, let the air out of the bag, and marinate in the refrigerator for 2 hours to overnight.
  2. 2. After marinating, remove from bag, and discard excess marinade. Grill meat until cooked through.
  3. 3. Let meat rest for 10 minutes, then slice into small pieces.
  4. 4. Heat ½-inch of oil in a large skillet over medium-high heat.
  5. Wrap tortillas in a damp paper towel and microwave on a plate for 30 seconds.
  6. 6. Line up several pieces of meat, cotija, and avocado, then roll the tortilla tightly, but take care not to rip it.
  7. 7. Place seam-side-down in oil and once the bottom is golden brown, flip. Remove once both sides are crisp and golden.
  8. 8. Top with a drizzle of crema, pico de gallo, chopped cilantro, guacamole, and cotija cheese.
  9. Enjoy!

Watch the recipe video here:

Marinated Skirt Steak Taquitos

Posted by Tasty on Friday, September 22, 2017

Main dish

Corn and Cheese Chowder

Corn and Cheese Chowder
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Corn and Cheese Chowder
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 1 whole onion, chopped
  • 3 slices bacon, cut into pieces
  • 3 whole bell peppers, finely diced (red, yellow, orange)
  • 5 ears corn, kernels sliced off
  • ¼ cup all-purpose flour
  • 3 cups chicken stock or broth
  • 2 cups half-and-half
  • 1 heaping cup grated Monterey Jack
  • 1 heaping cup grated pepper Jack
  • ⅓ cup sliced green onions
  • Salt and freshly ground black pepper
  • 12 bread bowls, hollowed out
Instructions
  1. In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
  2. Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
  3. Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

Watch the recipe video here:

How To Make Ree's Corn and Cheese Chowder

The Pioneer Woman – Ree Drummond's 5-Star Corn and Cheese ChowderSave the recipe: https://foodtv.com/2InvC16!

Posted by Food Network on Wednesday, September 13, 2017

Breakfast

3-Ingredient Breakfast Cookies

3-Ingredient Breakfast Cookies
This is what it feels like to peak.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup oats
  • 2 bananas
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large mixing bowl, combine the oats and banana; mash banana and mix until well incorporated.
  3. Add additional ingredients, should you desire.
  4. Bake for 12 minutes.
  5. Enjoy!

Watch the recipe video here:

3-Ingredient Breakfast Cookies

These 3-ingredient breakfast cookies are going to make your mornings SO MUCH EASIER 🍪!FULL RECIPE: http://bzfd.it/2eZGa66

Posted by Tasty on Friday, September 15, 2017

Dessert

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies
These peanut butter cup cookies are ooey, gooey pieces of heaven 😍 🍫!
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • ½ cup unsalted butter, melted
  • ⅔ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup peanut butter
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mini peanut butter cup
Instructions
  1. In a bowl, add the butter and brown sugar, and stir to combine.
  2. Add the egg and mix until fully incorporated.
  3. Stir in the peanut butter and vanilla.
  4. Add the flour, salt, and baking soda.
  5. Gently fold in the peanut butter cups.
  6. Chill dough for at least 1 hour.
  7. Preheat oven to 350˚F (180˚C).
  8. Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
  9. Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
  10. Let cookies cool. Can be stored in an airtight container up to 5 days.
  11. Enjoy!

Watch the recipe video here:

Peanut Butter Cup Cookies

These peanut butter cup cookies are ooey, gooey pieces of heaven 😍 🍫!FULL RECIPE: http://bit.ly/2fBdH7m

Posted by Tasty on Thursday, September 21, 2017

Main dish

Spinach And Ricotta Cannelloni

Spinach And Ricotta Cannelloni
Spinach And Ricotta Cannelloni
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500 grams fresh spinach, chopped
  • Salt and pepper, to taste
  • ¼ teaspoon ground nutmeg
  • 250 grams ricotta cheese
  • 50 grams Parmesan cheese
  • 1 egg, beaten
  • 6 fresh lasagne sheets
  • Handful fresh basil leaves
  • 350 grams tomato pasta sauce
  • 100 grams mozzarella, grated
Instructions
  1. Preheat the oven to 180°C/350°F.
  2. Gently wilt the spinach in a wok or large frying pan on a low heat.
  3. Stir in the nutmeg and season with salt and pepper.
  4. Allow the spinach to cool slightly, then add the spinach to a mixing bowl, discarding as much of the juices as possible.
  5. Stir in the ricotta, parmesan, and egg until everything is combined.
  6. Soak the lasagne sheets in cold water for 30 seconds prior to use, then spoon 1-2 tablespoons of the spinach mixture onto the lower edge of a lasagna sheet.
  7. Roll the sheet up once to create a cannelloni tube, then slice it off with a knife.
  8. Roll up the other half of the lasagna sheet with more spinach mixture
  9. Place the cannelloni tubes into a long casserole dish.
  10. Sprinkle some basil leaves on top.
  11. Pour on the pasta sauce.
  12. Sprinkle the grated mozzarella on top.
  13. Bake on the bottom shelf of the oven for 30-35 minutes until the cheese is bubbly. If it browns too fast, simply cover it.
  14. Enjoy!

Watch the recipe video here:

Spinach And Ricotta Cannelloni

Posted by Proper Tasty on Wednesday, September 20, 2017

Main dish

Hasselback Fried Chicken

Hasselback Fried Chicken
Hasselback Fried Chicken
Author:
Cuisine: American
Recipe type: Mai dish
Ingredients
  • 5 medium sized chicken breasts
  • 2 cups flour, sifted, in a bowl
  • 3 eggs, beaten
  • 2 cups breadcrumbs
  • 3 liters oil
Instructions
  1. Preheat the oil to 160°C/380°F.
  2. Take each chicken breasts and cut parallel lines almost all of the way through, around ½ a cm apart, down the length of each breast.
  3. Dip the breasts in the flour, making sure it gets down all the slits, then shake off the excess.
  4. Dip them in the eggs and shake off the excess then finally roll them thoroughly in breadcrumbs.
  5. Pick them up cut side up with a pair of tongs, letting them drape over the sides, then dip them in the hot oil, letting them cook to hold their shape before letting go and letting them cook in the hot oil for around 4 minutes, until brown and cooked through.

Watch the recipe video here:

Hasselback Fried Chicken

Posted by Twisted on Thursday, September 21, 2017