Drink

Piña Colada in a Pineapple

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Piña Colada in a Pineapple
Oh you fancy, huh?
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 pineapple
  • 1 cup coconut cream
  • ¼ cup coconut milk
  • 1 cup white rum
  • 3 cups ice
  • Juice of 1 lime
  • Special Equipment
  • Pineapple corer
Instructions
  1. Using a pineapple corer, core the pineapple and slice the pineapple into chunks.
  2. Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
  3. In a blender, add the frozen pineapple, coconut cream, coconut milk, white rum, ice, and lime juice.
  4. Place the blender back in the freezer for 20 minutes or until thickened.
  5. Blend one more time until fully incorporated.
  6. Pour piña colada back into the pineapple.
  7. Top with a maraschino cherry and enjoy!

Watch the recipe video here:

Piña Colada in a Pineapple

The best way to drink a piña colada is out of a pineapple ?!FULL RECIPE: http://bzfd.it/2vW4c8SBUY THE PINEAPPLE CORER: http://bit.ly/2h0JIpk (we make a bit of profit if you buy through this link!)

Posted by Tasty on Thursday, September 14, 2017

Lasagna

Cheesy Pesto Lasagna Rolls

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Cheesy Pesto Lasagna Rolls
Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time a traditional deep-dish lasagna takes.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Kosher salt and freshly ground black pepper
  • 12 lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • 1 large egg
  • 2 cups whole milk ricotta
  • One 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 2½ cups shredded mozzarella
  • ¾ cup grated Parmesan
  • 1 cup store-bought pesto
  • 1 tablespoon extra-virgin olive oil
  • Crushed red pepper flakes, optional
Instructions
  1. Position an oven rack to the middle position and preheat the oven to 425 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
  3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
  4. Beat the egg in a large bowl and then stir in the ricotta, spinach, 1½ cups of the mozzarella cheese, ½ cup of the Parmesan, ½ cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining ½ cup pesto into the slightly cooled bechamel sauce.
  5. Brush a 13- by 9- inch baking dish with oil. Spread ¼ cup of the pesto-bechamel sauce on to the bottom of the dish.
  6. Lay half of the cooked lasagna noodles on a clean work surface and spread ⅓ cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.

Watch the recipe video here:

How To Make Pesto Lasagna Rolls

Recipe of the Day: Cheesy Pesto Lasagna Rolls

Posted by Food Network on Thursday, September 14, 2017

Main dish

Crack Chicken

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Crack Chicken
We dare you to stop eating.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 c. all-purpose flour
  • 2 lb. chicken tenders
  • 2 c. panko breadcrumbs
  • 3 large Eggs, beaten
  • kosher salt
  • Freshly ground black pepper
  • 1 c. barbecue sauce
  • ½ c. brown sugar
  • Juice of 2 limes
  • 1 tsp. garlic powder
  • Ranch dressing, for serving (optional)
Instructions
  1. Preheat oven to 425 degrees F. In a large resealable Ziploc bag, combine flour and chicken. Shake until fully coated.
  2. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip chicken in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
  3. Bake until golden and crispy, 20 to 25 minutes.
  4. Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
  5. Coat baked chicken in sauce and serve with ranch, if desired.

Watch the recipe video here:

How To Make Crack Chicken

Crack Chicken is impossible to resist. Just try it.Full recipe: http://dlsh.it/edn1eak

Posted by Delish on Sunday, September 10, 2017

Lasagna

Skillet Lasagna

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Skillet Lasagna
Creamy, extra-cheesy skillet lasagna gets ?? from even the pickiest little eaters.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Kosher salt and freshly ground pepper
  • One 16-ounce box lasagna noodles, broken into pieces
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons fresh thyme leaves
  • 2½ cups milk (2 percent or whole)
  • 2 teaspoons fresh lemon juice
  • Freshly ground pepper
  • 1 rotisserie chicken (about 2 pounds), shredded
  • One 15-ounce tub whole milk ricotta cheese
  • 12 ounces shredded mozzarella
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large pot of salted water, boil the broken lasagna noodles according to package directions until al dente. Drain and reserve.
  3. In a medium pot, melt the butter. Once the foaming subsides, add the flour and whisk for about a minute until a roux forms. Add the thyme leaves and whisk another few seconds. Gradually add the milk and keep whisking until a creamy sauce forms, 5 to 8 minutes. Whisk in the lemon juice and season with 1 teaspoon each salt and pepper.
  4. Pour ½ cup of the sauce in the bottom of a 12-inch cast-iron skillet. Arrange one-third of the noodles on top, then layer with about 1 cup of the chicken, dollop with half the ricotta, sprinkle with ⅓ of the mozzarella and drizzle another 1 cup of the sauce over the cheese. Repeat with another layer of noodles, chicken, ricotta, mozzarella and sauce. Add a final layer of noodles, mozzarella and sauce. Bake until the cheese is browned and bubbly, about 30 minutes.

Watch the recipe video here:

How to Make Creamy Skillet Lasagna Bake with Bev Cooks

Creamy, extra-cheesy skillet lasagna gets ?? from even the pickiest little eaters. #momwins with Bev Cooks

Posted by Food Network on Tuesday, September 12, 2017

Main dish

Apple Fritters

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Apple Fritters
Apple Fritters
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Vegetable oil, for deep-frying
  • 2 cups all-purpose flour
  • ½ cup plus 3 tablespoons granulated sugar
  • 2¼ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1¼ teaspoons salt
  • 2 large eggs
  • ¾ cup whole milk
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 2 Granny Smith apples, cored and cut into small dice
  • Powdered sugar, for dusting, optional
  • Serving suggestions: breakfast sausage and bacon
Instructions
  1. Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
  2. In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
  3. Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

Watch the recipe video here:

How To Make Ree's Apple Fritters

These Apple Fritters from The Pioneer Woman – Ree Drummond have us like ???

Posted by Food Network on Monday, September 11, 2017

Dessert

Pumpkin Spice Cheesecake

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Pumpkin Spice Cheesecake
This luscious cheesecake will be your new pumpkin obsession.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ c. graham crackers, crushed
  • ¾ c. ginger snaps, crushed
  • 6 tbsp. unsalted butter, melted
  • 2 tbsp. granulated sugar
  • kosher salt
  • 3 (8-oz.) bars cream cheese, softened
  • 1 c. packed light brown sugar
  • 1 c. pumpkin puree
  • ¼ c. sour cream, at room temperature
  • 1 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 tbsp. all-purpose flour
  • 1½ tsp. pumpkin spice, plus more for garnish
  • Warm caramel, for garnish
  • whipped cream, for garnish
  • Chopped, toasted pecans, for garnish
Instructions
  1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
  2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
  3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
  4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
  5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
  6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

Watch the recipe video here:

How To Make Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake is the best cheesecake we've ever made.Full recipe: http://dlsh.it/JgoHq92

Posted by Delish on Tuesday, September 12, 2017

Dessert

Cheesecake Stuffed Apples

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Cheesecake Stuffed Apples
The only way to serve up cheesecake during the fall: in an apple.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 tbsp. melted butter
  • 2 tbsp. brown sugar
  • 1 tsp. cinnamon, plus more for dusting
  • 4 baking apples, tops sliced, insides scooped
  • 2 blocks cream cheese, softened
  • ½ c. powdered sugar
  • ½ tsp. pure vanilla extract
  • Crushed graham crackers, for garnish
Instructions
  1. Preheat oven to 400°. In a small bowl, mix together melted butter, brown sugar, and cinnamon.
  2. Place apples in a baking dish and brush butter mixture onto apples. Bake 20 minutes.
  3. Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until creamy. Spoon mixture into stuffed apples and bake 10 minutes more.
  4. Garnish with cinnamon and crushed graham crackers and serve.

Watch the recipe video here:

How To Make Cheesecake Stuffed Apples

Cheesecake Stuffed Apples are the fall dessert you never knew you needed. Full recipe: http://dlsh.it/rus6dxK

Posted by Delish on Tuesday, September 12, 2017

Breakfast

Cheeseburger French Toast

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Cheeseburger French Toast
Cheeseburger French Toast
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 burger patty, flattened slightly with a rolling pin so it fits a slice of bread
  • 1 tbsp oil, for frying
  • 2 slices of thick cut bread
  • 4 slices cheddar cheese
  • 4 eggs
  • ½ cup milk
  • ½ cup heavy cream
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp oil
  • 1 tbsp butter
Instructions
  1. Fry the beef patty in hot oil until both sides are brown and it’s cooked through.
  2. Lay two slices of bread on top of one slice of bread, then lay down the burger and put two more slices of cheese on top, then the final slice of bread.
  3. Whisk together eggs, milk, heavy cream, garlic powder, salt and black pepper and dip the sandwich completely in the mixture.
  4. Heat the oil and butter together then fry the sandwich gently on both sides until the cheese has melted.
  5. Serve with gherkins (if you wish), ketchup and mustard.

Watch the recipe video here:

Cheeseburger French Toast

Posted by Twisted on Wednesday, September 13, 2017

Main dish

Cool Ranch Pickle Chips

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Cool Ranch Pickle Chips
Pickle lovers meet Cool Ranch Dorito lovers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 c. dill pickle chips
  • 1½ c. crushed Cool Ranch Doritos
  • 2 tbsp. melted butter
  • 2 tbsp. finely chopped parsley
  • 1 tsp. cayenne
  • kosher salt
  • Freshly ground black pepper
  • ½ c. all-purpose flour
  • 2 large eggs, lightly beaten
  • Ranch dressing, for serving
Instructions
  1. Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
  2. In a medium shallow bowl, mix together crushed Doritos, butter, parsley and cayenne. Season mixture with salt and pepper.
  3. Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the Dorito mixture until fully coated.
  4. Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes, flipping halfway through if needed.
  5. Serve warm with ranch dressing.

Watch the recipe video here:

How To Make Cool Ranch Pickle Chips

Cool Ranch Doritos lovers: prepare to freak out over these pickles. Full recipe: http://dlsh.it/TLLINI7

Posted by Delish on Monday, September 11, 2017

Main dish

Pizza Croquettes

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Pizza Croquettes
Pizza Croquettes
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 cup spicy hot mini pepperoni, sliced finely
  • 2 tbsp olive oil
  • ¼ cup unsalted butter
  • ½ small white onion, finely diced
  • 1 cup plain flour
  • 2 cups whole milk, hot
  • ½ cup grated mozzarella
  • 2 tbsp finely chopped basil
  • ½ tsp oregano
  • 1 tsp of salt
  • ½ tsp black pepper
  • 2 free-range eggs, beaten
  • 150g panko breadcrumbs
  • 1 litre olive oil, to fry
Instructions
  1. Heat the oil and butter in a medium non-stick saucepan over a medium heat add the onion and pepperoni. Cook for about 5-6 minutes until the onion has softened.
  2. Add the flour and cook, stirring regularly, until no longer raw.
  3. Gradually whisk in the hot milk, until you have a smooth paste. Cook for another 10 minutes until thick like mashed potato. Stir in mozzarella, basil, oregano, salt, and pepper. Transfer to a shallow dish then cover, pressing the clingfilm on to the surface of the sauce to prevent a skin from forming. Refrigerate for at least 2 hours.
  4. Put the beaten eggs into a bowl, and the panic breadcrumbs into another and remaining ½ cup flour in another. Season the flour with remaining salt and pepper. With floured hands, roll spoonfuls of the mixture into cylinders and dip these into the egg, then roll in the panko breadcrumbs until well coated.
  5. Heat the oil in a large pan to 180C, or until it begins to shimmer. Fry the croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon and drain slightly. Serve immediately.
  6. Enjoy!

Watch the recipe video here:

Pizza Croquettes

Posted by Twisted on Monday, September 11, 2017