Main dish

Hasselback Fried Chicken

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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

Main dish

Cheesesteak Stuffed Peppers

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Cheesesteak Stuffed Peppers
A Philly favorite with a twist!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 bell peppers, halved
  • 1½ lb. sirloin steak, thinly sliced
  • 1 large onion, sliced
  • 16 oz. Crimini mushrooms
  • kosher salt
  • Freshly ground black pepper
  • 16 slices provolone
Instructions
  1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 20 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add steak and cook about 1 minute per side. Set aside.
  3. Add onions and mushrooms to skillet and season with salt and pepper. Return steak to skillet and stir to combine.
  4. Add provolone to bottom of peppers and top with steak mixture. Top with another piece of provolone and broil, 3 minutes.
  5. Serve hot.

Watch the recipe video here:

How To Make Cheesesteak Stuffed Peppers

Cheesesteak Stuffed Peppers have all of the flavor, and half the carbs. Full recipe: http://dlsh.it/w0bpLyx

Posted by Delish on Sunday, September 17, 2017

Breakfast

Bacon Double Cheeseburger Pop-tarts

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Bacon Double Cheeseburger Pop-tarts
Bacon Double Cheeseburger Pop-tarts
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 300g beef mince
  • 1 tsp salt
  • ½ tsp pepper
  • 12 thin slices of yellow cheddar cheese
  • 6 cooked bacon rashers
  • ¼ white onion, finely chopped
  • Puff pastry
  • Sesame seeds
  • Egg wash
Instructions
  1. Pre-heat oven to 200C (400f). Split beef mince into 50g balls and flatten each into a very thin rectangle.
  2. Heat oil in a cast iron pan over medium heat. Add beef patties to hot pan and season each side with salt and pepper. Sear on both sides until brown, about 1 minute each, set aside.
  3. Roll out puff pastry and cut into large rectangles abbot 2 inches larger than the patties.
  4. Place on puff pastry sheet down, top with one beef patty followed by 2 slices of cheese, 2 slice of bacon, cheese, and another beef patty. Brush edges with egg wash. Cover with another large piece of puff pastry and press to seal edges. Cut with a pizza cutter to adjust if needed and use a fork to completely seal sides.
  5. Brush entire top with egg wash and sprinkle with sesame seeds. Bake in the oven for 15 minutes until golden brown.
  6. Serve with condiments
  7. Enjoy!

Watch the recipe video here:

Bacon Double Cheeseburger Pop-tarts

Posted by Twisted on Wednesday, September 20, 2017

Dessert

Homemade Snickers Bars

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Homemade Snickers Bars
With our homemade chocolate, caramel, and peanut-buttery candy bar, never be hangry again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2½ cups chocolate chips, divided
  • ¾ cup creamy peanut butter, divided
  • ¼ cup plus 2 tablespoons butter, divided
  • 1½ cups sugar, divided
  • ¼ cup evaporated milk
  • 1½ cups Marshmallow Fluff
  • 1½ cups roasted salted peanuts
  • 1 teaspoon vanilla extract
  • ¼ cup cold water
  • ½ cup heavy cream
  • 1 teaspoon salt
Instructions
  1. Line a 9 x 13 pan with parchment paper.
  2. In a medium bowl, melt 2½ cups chocolate chips and ½ cup peanut butter in a double boiler. Stir until smooth, and pour half over the parchment-lined pan. Refrigerate until set and hard, at least one hour.
  3. In large bowl, melt ¼ cup butter, ½ cup sugar and evaporated milk over a double boiler. Stir in fluff, ¼ cup peanut butter, peanuts and vanilla. Pour over set chocolate base, and refrigerate until set.
  4. In a medium saucepan, combine 1 cup sugar and cold water. Cook on medium-high heat without stirring until the sugar has become golden, approximately 8 minutes. Remove from heat and carefully stir in heavy cream, being cautious of splattering sugar. Stir in remaining butter and salt. Pour the caramel over nougat layer, and set aside.
  5. Pour remaining melted chocolate and peanut butter over the caramel layer. Refrigerate until set and hard, at least one hour. (Bars are cut most easily when they are cold.) Remove from pan and divide equally. Bars will keep up to a week in the fridge covered.

Watch the recipe video here:

Homemade Snickers Bars

You'll never be hangry again with homemade Snickers.Save this recipe: taste.md/2y4nedVMore recipes on our app ?: taste.md/2xiBe6B

Posted by Tastemade on Monday, September 18, 2017

Dessert

Pumpkin Pie Bombs

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Pumpkin Pie Bombs
A pumpkin explosion!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tube crescent rolls
  • 1 c. canned pumpkin puree
  • 3 oz. cream cheese, softened to room temperature
  • 1 egg
  • ⅔ c. sugar, divided
  • 3 tsp. pumpkin pie spice, divided
  • 1 tsp. vanilla extract
  • pinch of kosher salt
  • 2 tbsp. melted butter
  • ½ c. powdered sugar
  • 1 tbsp. milk
Instructions
  1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, ⅓ c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt.
  3. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares.
  4. Dollop a rounded tablespoon of pumpkin mixture onto each square. Pinch all corners together and seal to create a ball.
  5. In a small bowl, mix sugar with 1 teaspoon pumpkin pie spice. Brush balls with melted butter and roll in the sugar mixture.
  6. Place balls on a baking sheet, leaving about 2” space between each ball. Bake until balls are golden and puffy, about 10-15 minutes.
  7. While the balls are baking, make glaze: in a medium bowl, mix powdered sugar and milk until smooth, adding more powdered sugar or milk for desired consistency. Serve slightly cooled balls with glaze for dipping.

Watch the recipe video here:

How To Make Pumpkin Pie Bombs

Pumpkin Pie Bombs are THE fall dessert of 2017.Full recipe: http://dlsh.it/qEBgWb3

Posted by Delish on Sunday, September 17, 2017

Cake

Chocolate Peanut Butter Poke Cake

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Chocolate Peanut Butter Poke Cake
Serious peanut butter lovers only.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKE
  • 1 box devil's food cake, plus ingredients called for on box
  • 2 c. peanut butter, melted
  • 1 c. chopped Reese's
  • 1 c. Reese's pieces
FOR THE PEANUT BUTTER FROSTING
  • 1 c. peanut butter
  • 10 tbsp. unsalted butter, softened to room temperature
  • 2 c. powdered sugar
  • 2 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • 1-2 tbsp. heavy cream
Instructions
  1. Bake cake: Preheat oven to 350° and line a 9-x-13” pan with parchment paper. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.
  2. Using the back of a wooden spoon, poke holes all over cake. Then pour melted peanut butter over the entire cake, filling the holes. Set aside.
  3. Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.
  4. Spread frosting all over the top of the cake. Top with chopped Reese’s and Reese’s Pieces.

Watch the recipe video here:

How To Make Chocolate Peanut Butter Poke Cake

You have to see what this Chocolate Peanut Butter Poke Cake looks like inside. Full recipe: http://dlsh.it/6SzYlOV

Posted by Delish on Tuesday, September 19, 2017

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Lasagna

Hunters Chicken Lasagna

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Hunters Chicken Lasagna
Hunters Chicken Lasagna
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 5 chicken breasts, shredded
  • 1½ bowls passata
  • ¾ bowl BBQ sauce
  • 1 tbsp salt
  • 1 tsp pepper
  • 20 rashers streaky bacon
  • 3 cups grated cheddar
  • 3 cups grated mozzarella
  • 9-12 fresh lasagna sheets
Instructions
  1. Mix together the shredded chicken with the passata, BBQ sauce, salt and pepper.
  2. In a greased lasagna dish spread a layer of the chicken then top with bacon. Sprinkle with cheddar then mozzarella and top with a layer of the pasta sheets.
  3. Repeat this process until you get to the top of the dish then sprinkle with more cheese and bake for 20 minutes until the pasta is cooked through.

Watch the recipe video here:

Hunters Chicken Lasagna

Posted by Twisted on Wednesday, September 20, 2017

Main dish

Creamy Lemon Butter Chicken Spaghetti

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Creamy Lemon Butter Chicken Spaghetti
Creamy Lemon Butter Chicken Spaghetti
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • 2 tbsp oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp butter
  • 1 white onion, diced
  • 2 garlic clove minced
  • ¼ cup tomato paste
  • 1 tsp paprika
  • ½ tsp cayenne
  • 1 cup cream
  • 2 cups spinach
  • ½ cup grated parmesan, plus extra to garnish
  • Juice of 1 lemon
  • ¼ cup pasta water
  • 1 tbsp parsley, finely chopped
  • 500 g spaghetti, cooked
Instructions
  1. Heat oil in a large non-stick pan, over medium heat. Add chicken breasts and sear both sides with salt and pepper until golden brown and cooked. Remove, set aside and slice.
  2. Add butter to the pan and melt. Add onions stirring and cooking until soft. Add tomato paste, paprika and cayenne, stir and cook for 5 minutes until oil starts to separate.
  3. Stir in cream and spinach; bring to a simmer and add sliced chicken, parmesan, parsley and juice of one lemon.
  4. Stir in cooked spaghetti until coated.
  5. Serve with additional parmesan cheese.
  6. Enjoy!

Watch the recipe video here:

Creamy Lemon Butter Chicken Spaghetti

Posted by Twisted on Tuesday, September 19, 2017

Breakfast

Mini Corn Bread Chicken Bake

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Mini Corn Bread Chicken Bake
Get ready for a recipe that's easy as pie!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Filling
  • 1 tablespoon vegetable oil
  • 1 cup onion, diced
  • 1 package PERDUE© Diced Chicken
  • 2 tablespoons taco seasoning
  • 15 ounces black beans, drained and rinsed
  • 1 cup corn, canned or frozen
  • 1 cup salsa
Biscuit Topping
  • 1⅔ cup flour
  • 3 tablespoons cold unsalted butter, cut into ¼-inch pieces
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1½ teaspoons salt
  • 1 cup shredded cheddar cheese
  • 1 cup whole milk or buttermilk
Instructions
  1. 1. Preheat oven to 400℉/200ºC.
  2. 2. Heat a large pot over medium-high heat; add the oil and onion. Sauté until tender, about 2-3 minutes.
  3. 3. Add the Perdue Diced Chicken pieces and taco seasoning. Brown the meat on both sides.
  4. 4. Add black beans, corn, and salsa; stir to combine. Pour the mixture into four large ramekins (or an 8x8-inch baking dish). Set aside.
  5. 5. Add flour to a large mixing bowl. Add the cold butter. Using a fork, crumble the butter into the flour. There should be small bits of butter distributed throughout. Add baking powder, salt, garlic powder, and cheddar; stir to combine. Pour in the milk and fold just until a soft dough forms.
  6. 6. Top the ramekins with biscuit topping. Transfer to the oven. Bake 15-20 minutes, until the biscuit topping is cooked through and golden brown.
  7. 7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

Mini Corn Bread Chicken Bake

Mini Corn Bread Chicken Bake

Posted by Tasty on Tuesday, September 19, 2017

Dessert

Caramel Apple Crack

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Caramel Apple Crack
Three words: caramel. apple. crack.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 8 oz. tube crescent dough
  • 1 apple, cored, peeled and chopped into ½ inch pieces
  • ½ c. brown sugar
  • ¼ c. cinnamon sugar
  • Pinch kosher salt
  • ¼ c. Caramel
Instructions
  1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
  2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
  3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.
  4. Let cool completely before slicing into pieces and serving.

Watch the recipe video here:

How To Make Caramel Apple Crack

WARNING: Caramel Apple Crack is EXTREMELY addicting.Full recipe: http://dlsh.it/DORnxrr

Posted by Delish on Tuesday, September 19, 2017