Salads

Chicken Caesar Wraps

Chicken Caesar Wraps
Low-carb lovers, rejoice!
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 16 leaves romaine
  • 1 avocado, sliced
  • 1½ c. grape tomatoes, quartered
  • 1 c. croutons
  • 1 c. Caesar dressing
  • ⅔ c. freshly grated Parmesan
Instructions
  1. In a large skillet over medium-high heat, heat oil. Add chicken and season with garlic powder, oregano, salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
  2. Cut a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine then top with a few slice of chicken, avocado, and a handful of tomatoes and croutons. Drizzle with Caesar dressing and sprinkle with Parm, then top with another romaine leaf.
  3. Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around bottom. Poke with a toothpick to secure and top with more dressing. Repeat with remaining ingredients to make three more wraps.

Watch the recipe video here:

How To Make Chicken Caesar Lettuce Wraps

BRB, ditching carbs 4ever.Full recipe: http://dlsh.it/JeKIN1A

Posted by Delish on Thursday, August 24, 2017

Cake

Oreogasm Cheesecake Bars

Oreogasm Cheesecake Bars
Ore-woah.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray
  • 1 box fudgy brownie mix, plus ingredients called for on box
  • 15 whole Oreos
  • 3 8-oz. blocks cream cheese, softened
  • ¾ c. sugar
  • 3 large eggs
  • ½ tsp. pure vanilla extract
  • pinch of kosher salt
  • 15 Oreos, crushed
  • ½ c. semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 350º and line a 9"-x-13" pan with parchment paper. Spray parchment with cooking spray.
  2. Prepare brownie mix according to package directions and pour batter into prepared pan. Place Oreos on brownie batter.
  3. Prepare cheesecake mixture: In a large bowl, beat cream cheese and cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Fold in crushed Oreos until fully incorporated.
  4. Pour cheesecake mixture over brownie batter and bake until edges are set and center of cheesecake mixture is only slightly jiggly, 37 to 40 minutes.
  5. Let cheesecake brownies cool completely in pan. Drizzle with melted chocolate and white chocolate and serve.

Watch the recipe video here:

How To Make Oreogasm Cheesecake Bars

Tag the friend who needs to experience Oreogasm Cheesecake with you.Full recipe: http://dlsh.it/7YUX9mL

Posted by Delish on Thursday, August 24, 2017

Pasta

The Best Layered Lasagna Ever

The Best Layered Lasagna Ever
This Insanely Delicious Layered Lasagna Is One For The Books
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • Bolognese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • ½ cup carrots, finely chopped
  • ½ cup celery, finely chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup tomato paste
  • Salt, to taste
  • Pepper, to taste
  • 2 cups red wine
  • 4 cups diced canned tomatoes
  • Ricotta Herb Mixture
  • 15 ounces ricotta
  • ½ cup basil, chopped
  • 1 cup shredded Parmesan cheese
  • ½ cup parsley, chopped
  • 1 egg
  • Salt, to taste
  • Pepper, to taste
  • 1 pound lasagna noodles, cooked
  • Mozzarella cheese, to taste
  • Parmesan cheese, to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, and garlic. Cook, stirring occasionally, until golden brown.
  3. Once the vegetables have caramelized, add in the ground beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.
  4. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.
  5. Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.
  6. Bring the sauce to a simmer and cook for at least 30 minutes and then set aside.
  7. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. Set aside.
  8. In a 9 x 13-inch glass baking pan, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of ricotta. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, extra mozzarella, and Parmesan.
  9. Cover the baking dish with foil and bake for 25 minutes.
  10. Remove the foil and bake again for an additional 15 minutes until the cheese on top has browned and the bolognese is bubbling.
  11. Slice, serve, and enjoy!

Watch the recipe video here:

The Best Layered Lasagna Ever

This is probably the best layered lasagna ever 😍! What's your favorite way to make lasagna?FULL RECIPE: http://bzfd.it/2iwhPcuFIND IT IN THE APP: http://tstyapp.com/m/53ViuR9eUF

Posted by Tasty on Saturday, August 26, 2017

Cake

Moscato Cupcakes

Moscato Cupcakes
Screw a glass of wine — we're throwin' back Moscato Cupcakes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box white cake mix
  • 1¾ c. Moscato, divided
  • 1 c. (two sticks) unsalted butter, softened
  • 4 c. powdered sugar, divided
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • pink food coloring
  • White nonpareils, for decoration
Instructions
  1. Preheat oven to 350° and line one muffin tin with 12 cupcake liners.
  2. In a large bowl, mix cake mix with 1½ cups Moscato. Bake according to package directions and let cool completely before frosting.
  3. Meanwhile, make Moscato frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup Moscato.
  4. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Separate frosting into 2 bowls, and color one with 3 drops pink food coloring.
  5. Spoon frosting, side by side, one color at a time, into a piping bag fitted with a star tip. Pipe frosting onto cooled cupcakes and garnish with nonpareils.

Watch the recipe video here:

How To Make Moscato Cupcakes

Screw a glass of wine — we're throwin' back Moscato Cupcakes.Full recipe: http://dlsh.it/nZUYIPZ

Posted by Delish on Tuesday, August 29, 2017

Cake

Triple Chocolate Mocha Mousse Cake

Triple Chocolate Mocha Mousse Cake
Chocolate Chunk Mousse Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base:
  • 15 digestive cookies
  • 6 tbsp butter, melted and cooled
  • 85g dark chocolate, broken up
Mousse:
  • 400 g dark chocolate, chopped
  • 2½ cups heavy cream
  • ¼ cup espresso
Ganache:
  • 2 cups heavy cream, hot
  • 454g dark chocolate finely chopped
Instructions
  1. Grease and line a 9” springform pan.
  2. In a food processor, pulse the cookies, butter and dark chocolate until crumbled. Pour into the base of a springform pan and press down evenly. Refrigerate for 30 minutes or until needed.
  3. Melt 400g of chocolate in the microwave in 30-second intervals. Let sit for about 10 minutes to cool.
  4. In a large bowl, whip together heavy cream and espresso until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine.
  5. Pour on top of the base and spread evenly. Refrigerate for 3 hours or overnight.
  6. Meanwhile, make a ganache. Add heavy cream to chocolate. Let sit for 1 minute then stir together starting in the middle until completely combined.
  7. Remove mousse from springform pan leaving it on the base and set over a rack. Pour warm ganache over chilled mousse cake and let drip over the sides.
  8. Gently tap the tray to pop any air bubbles.
  9. Transfer to fridge for 30 minutes to set.
  10. Enjoy!

Watch the recipe video here:

Chocolate Chunk Mousse Cake

Posted by Twisted on Monday, August 28, 2017

Drink

Tropical Paradise Popsicles

Tropical Paradise Popsicles
Finally, the taste of paradise!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1½ cup assorted berries (strawberries, blackberries, blueberries, raspberries)
  • ½ cup pineapple chunks
  • ½ cup Ocean Spray® Mocktails Tropical Citrus Paradise
  • ½ ounce coconut rum
  • Sparkling wine
Instructions
  1. 1. In 6–8 cylinder shot glasses, layer berries and pineapple chunks (may need to slice strawberries in order to fit).
  2. 2. Fill with Ocean Spray® Mocktails Tropical Citrus Paradise and cover with small piece of foil and insert stick.
  3. 3. Freeze (about 6 hours).
  4. 4. Unmold and place in a flute, top with 1 ounce of rum, and top with sparkling wine.
  5. Enjoy!

Watch the recipe video here:

Tropical Paradise Popsicles

Tropical Paradise Popsicles

Posted by Tasty on Thursday, August 31, 2017

Drink

Overnight Oats Smoothie Hack

Overnight Oats Smoothie Hack
This Overnight Oats Smoothie Hack Is Going To Totally Revamp Your Breakfast Game
Author:
Cuisine: American
Recipe type: Smoothie
Ingredients
  • ⅓ cup rolled oats
  • ⅓ cup unsweetened almond milk + ½ cup, optional
  • ½ cup plain Greek yogurt
  • 1 tablespoon almond butter
  • 1 teaspoon honey
  • ½ teaspoon chia seeds
  • ½ teaspoon cinnamon
  • ½ peach, diced
Instructions
  1. In a mason jar or sealable container, add the oats, almond milk, yogurt, almond butter, honey, chia seeds, cinnamon, and peaches. Make sure the oats and almond milk are at the bottom of the container so that they properly soak.
  2. Seal and place in the refrigerator overnight.
  3. Enjoy as is, or pour the ingredients into a blender with the additional almond milk and blend until smooth.
  4. Pour the mixture back into the mason jar and enjoy your overnight oats on the go.

Watch the recipe video here:

Overnight Oats Smoothie Hack

Overnight oats are AMAZING, but here's a way to hack them for an even easier breakfast 😳!FULL RECIPE: http://bzfd.it/2wtrm7qFIND IT IN OUR APP: http://tstyapp.com/m/gb3gt8A14F

Posted by Tasty on Friday, September 1, 2017

Cake

Checkboard Cake

Checkboard Cake
This Checkerboard Cake Will Make You Feel Things
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 prepared chocolate cake, 9 inches
  • 1 prepared yellow cake, 9 inches
  • Chocolate frosting
Instructions
  1. Slice the top of both cakes to create a flat surface.
  2. Cut both cakes in half widthwise to create four cakes.
  3. Place a small plate on top of the cake and cut around to create a smaller circle.
  4. Place a glass in the middle of the cake and cut around to create an even smaller circle.
  5. Assemble the first layer by placing the outside chocolate ring on a plate or cake stand.
  6. Insert the next yellow cake ring and then the inner chocolate cake ring.
  7. Continue forming layers alternating the colors on the outside.
  8. Frost the cake with a thin layer of frosting in between each layer.
  9. After the fourth layer frost the entire cake and cool in the refrigerator.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

Checkerboard Cake

The ultimate checkerboard cake 😍!FULL RECIPE: http://bzfd.it/2ey8dNkFIND IT IN THE APP: http://tstyapp.com/m/7sQg4uP55F

Posted by Tasty on Saturday, September 2, 2017

Cake

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make.
Author:
Cuisine: American
Recipe type: Dessert
Serves: 24
Prep time: 
Cook time: 
Total time: 
Ingredients
  • cooking spray
  • ½ cup butter, melted
  • 1½ cups brown sugar
  • 24 maraschino cherries
  • 1 (20 ounce) can crushed pineapple
  • 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
  • 3 eggs
  • 1⅓ cups pineapple juice
  • ⅓ cup vegetable oil
  • 1 tablespoon confectioners' sugar for dusting, or as needed
Instructions
  1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 muffin cups with cooking spray.
  3. Line a work surface with waxed paper.
  4. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  5. Spoon 1 tablespoon brown sugar in each muffin cup.
  6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  8. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  9. Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Watch the recipe video here:

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes http://spr.ly/60058xed9

Posted by Allrecipes on Thursday, August 24, 2017

Breakfast

Breakfast Stuffed Scallion Pancakes

Breakfast Stuffed Scallion Pancakes
Love scallion pancakes? Just wait until you try them stuffed with BREAKFAST!
Author:
Cuisine: American
Recipe type: Breakfast
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups all-purpose flour, plus more for dusting (see Cook's Note)
  • Kosher salt and freshly ground black pepper
  • ½ cup boiling water
  • ¼ cup toasted sesame oil
  • 5 scallions, thinly sliced
  • 8 slices bacon
  • Vegetable oil, for frying
  • 2 tablespoons whole milk
  • 8 large eggs
  • 1 cup shredded sharp Cheddar
  • ¼ cup fresh cilantro leaves
Instructions
  1. Whisk together the flour and 1 teaspoon salt in a large bowl. Add the boiling water and stir with a rubber spatula until blended. If the dough is dry, add up to 2 more tablespoons water (it does not have to be boiling). When the dough is cool enough to handle, knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
  2. Meanwhile, stir together the sesame oil and scallions in a small bowl and set aside.
  3. Divide the dough into 4 pieces and keep covered. One at a time, roll each piece into a 7-inch circle about 1/16 inch thick. Spread one-quarter of the scallion mixture evenly over 1 dough piece. Roll the dough up tightly like a jelly roll. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough pieces and scallion mixture.
  4. Flatten each coil with your hand on a floured surface, then roll with a floured rolling pin into a thin 8-inch circle. Carefully transfer the pancakes to a large baking sheet lined with parchment. If you need to stack the pancakes, put additional parchment paper between the pancakes so that they do not stick together. Cover and refrigerate for 1 hour.
  5. Heat a large nonstick skillet over medium heat and add the bacon. Cook, flipping halfway through, until the bacon is crispy, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet.
  6. Heat a medium skillet over medium-high heat. Pour a thin layer of vegetable oil into the skillet. Add 1 dough round and cook until golden brown and crispy in spots, 1 to 2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
  7. Return the skillet with the bacon drippings to low heat. Whisk together the milk and eggs in a medium bowl with a large pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring the eggs and scraping the sides and bottom of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes. Turn off the heat and gently stir in the Cheddar.
  8. Divide the cheesy eggs among the 4 pancakes, gently spreading the eggs over one half of each pancake. Lay the bacon over the eggs and sprinkle with the cilantro. Fold each pancake in half, then fold in half once more like a crepe.

Watch the recipe video here:

How to Make Breakfast-Stuffed Scallion Pancakes

Love scallion pancakes? Just wait until you try them stuffed with BREAKFAST! 🙌

Posted by Food Network on Thursday, August 24, 2017