Cake Uncategorized

Crazy Brownies

Save Print
Crazy Brownies
The secret to these Crazy Brownies is... cake mix!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 stick (8 tablespoons) butter, melted, plus more for greasing pan
  • 1 box chocolate cake mix (18 ounces)
  • ⅓ cup evaporated milk
  • 9 peanut butter cups
  • 12 chocolate-covered caramels, such as Rolos
  • ½ cup finely chopped pecans
  • ⅓ cup candy-coated chocolates, such as M and Ms
  • ¼ teaspoon salt
  • Powdered sugar, for sprinkling
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan.
  2. Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix).
  3. Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients.
  4. Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
  5. Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.
  6. Gobble 'em up!

Watch the recipe video here:

How To Make Ree's Crazy Brownies

The secret to these Crazy Brownies is… cake mix! ? (thanks, The Pioneer Woman – Ree Drummond!)

Posted by Food Network on Saturday, September 9, 2017

Breakfast

Hot Roast Chicken Gravy Buns

Save Print
Hot Roast Chicken Gravy Buns
Hot Roast Chicken Gravy Buns
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 small chicken
  • ½ lemon
  • ½ bulb garlic
  • 1½ tsps salt
  • 1 cup mayonnaise
  • toasted buns, to serve
  • 1 cup chicken stock
  • fries, to serve
  • 1 glass white wine
  • 1 tbsp french mustard
  • 1 hpd tsp plain flour
Instructions
  1. Bring your chicken up to room temp. Dry your chicken. Salt your chicken. Stuff with garlic and lemon. Roast at 220°C for 1 hour, turning over twice during the cook.
  2. Remove your garlic and lemon. Remove your chicken, shred and keep warm.
  3. Put your roasting tray over a medium heat. Add flour and cook out. Deglaze with wine, then add stock and mustard. Simmer for 5 minutes (or until rich and thick) then strain.
  4. Toast your bun. Mix mayonnaise with the mashed, roasted garlic and the roasted lemon.
  5. Pop a bit of the garlicky mayo on the bun. Top with roasted chicken and a few cooked fries. Put the top half of the bun on. Pour the gravy over the bun.
  6. Dig in.

Watch the recipe video here:

Hot Roast Chicken Gravy Buns

Posted by Twisted on Wednesday, August 23, 2017

Dessert

Better-Than-Cinnabon Buns

Save Print
Better-Than-Cinnabon Buns
There are normal cinnamon buns, and then there are frosting-drenched cinnamon-sweet sticky buns that transport you away. These are those buns.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CINNAMON BUNS
  • Dough
  • Filling
  • Icing
ICING
  • 16 ounces cream cheese, melted
  • ½ cup powdered sugar
  • 1 tablespoon vanilla
  • 2 tablespoons orange juice
  • ¼ cup milk
FILLING
  • 1 cup butter, melted
  • 3 cups brown sugar
  • 4 tablespoons cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon salt
DOUGH
  • 1 cup milk
  • 4 tablespoons sugar, divided
  • 2 teaspoons active dry yeast
  • 3½ cups flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 1 large egg
  • 6 tablespoons butter, melted
Instructions
CINNAMON BUNS
  1. Preheat oven to 375 degrees.
  2. Remove chilled dough from the fridge, and roll out on a floured surface into a rectangle, approximately 16 by 24 inches. Spread filling evenly over dough, leaving about an inch border on all sides. Starting from the bottom, roll dough up into a tight roll. Cut the ends off to create an even log, and divide into 9 portions, approximately 2 inches thick. Place buns in an oiled pan, cover with plastic wrap and refrigerate for an hour or overnight.
  3. Once buns are puffy, bake in the oven until golden, approximately 30 minutes. Pour the glaze over the buns while they are still warm, and serve!
ICING
  1. Add powdered sugar, vanilla and juice to cream cheese and beat until combined. Add milk and continue to mix until a thin (but thick enough to cover the buns) glaze is reached.
FILLING
  1. In a medium-size bowl, mix butter, brown sugar, cinnamon, cardamom and salt. Set aside.
DOUGH
  1. Warm milk in a small pot over medium heat until it reaches 110 degrees. Add 2 tablespoons of sugar and the yeast, and whisk to dissolve. Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes.
  2. In a stand mixer fitted with the paddle attachment, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt. Mix until combined.
  3. Add milk, yeast mixture and the egg, and mix until just combined. Add melted butter and continue to stir until a shaggy dough forms. Scrape the bowl and switch to the dough hook attachment. Knead for 4 to 5 minutes until dough is shiny.
  4. Remove dough and place in a well-oiled medium-size bowl. Cover with plastic wrap and let proof until dough has doubled in size, approximately 1½ hours. Punch down dough to remove air, and chill in the fridge for an hour to overnight.

Watch the recipe video here:

Better-Than-Cinnabon Buns

Better-Than-Cinnabon BunsDare we say it, dare we?! There's only one way to find out…Save the recipe: taste.md/2gOEr7T

Posted by Tastemade on Saturday, September 9, 2017

Main dish

Lunch Meal Prep 5 Ways

Save Print
Lunch Meal Prep 5 Ways
We've got you covered.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Weekday Meal-Prep Chicken Burrito Bowls
  • 2-3 boneless skinless chicken breasts
  • 3 bell peppers, any color, sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • Salt
  • Pepper
  • 1 jar salsa
  • 3 cups cooked brown rice, divided
  • 1 can black beans, drained and rinsed
  • 1 can corn
  • 1 cup shredded cheddar cheese
  • 1 lime, sliced into wedges
  • Fresh cilantro to garnish
Salmon Meal Prep Two Ways
  • Balsamic Soy Salmon
  • ½ cup soy sauce
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 2 6-ounce salmon fillets
  • Garlic Paprika
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 6-ounce salmon fillets
  • Vegetables
  • 1 large carrot, thinly sliced on the bias
  • 5 ounces green beans, ends trimmed
  • 5 ounces asparagus, ends trimmed and chopped
  • 1 medium yellow squash, chopped
  • Olive oil, to taste
  • Salt, to taste
  • Pepper, to taste
Healthy Meal-Prep Chicken Salad Pockets
  • 12 ounces shredded chicken
  • ⅔ cup fat-free or low-fat plain Greek yogurt
  • ½ cup celery, finely chopped
  • 1½ tablespoons sweet relish
  • 1 tablespoon Dijon mustard
  • 1 scallion, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • 4 leaves lettuce
  • 20 cherry tomatoes
  • 4 pita breads
Cilantro Lime Chicken & Veggie Rice Meal Prep
  • Preferred cooking oil, to taste
  • 1 pound boneless, skinless chicken breast, cubed
  • Salt, to taste
  • Pepper, to taste
  • 1 lime, juiced
  • ⅓ cup cilantro, minced
  • Preferred cooking oil, to taste
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 bag riced cauliflower
  • 1 cup steamed corn
  • ½ teaspoon chili powder, optional
  • 1 can black beans, rinsed and drained, optional
Balsamic Chicken And Veggie Meal Prep
  • 2 sweet potatoes
  • 2 bunches of asparagus, ends trimmed
  • 1¼ pounds chicken breast tenders
  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • For the balsamic glaze:
  • ⅓ cup balsamic vinegar
  • 2 tablespoons white wine vinegar
  • 5 tablespoons of olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
Instructions
Weekday Meal-Prep Chicken Burrito Bowls
  1. Preheat oven to 400˚F (200˚C).
  2. Line a baking sheet with foil.
  3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  5. Salt and pepper the peppers and onions, tossing to coat.
  6. Top each chicken breast with a generous pour of salsa.
  7. Bake in a preheated oven for 25 minutes.
  8. Rest chicken for 10 minutes, before slicing into strips.
  9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  11. Meal prep FTW! Enjoy!
Salmon Meal Prep Two Ways
  1. In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine.
  2. Put 2 of the salmon fillets in the soy and balsamic mixture, making sure all sides are coated. Transfer to the refrigerator for 30 minutes, up to 2 hours.
  3. Preheat oven to broil on high.
  4. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.
  5. Evenly coat the remaining 2 salmon fillets with the spice rub.
  6. Place the salmon and vegetables on a baking tray lined with parchment paper.
  7. Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables.
  8. Broil for 11 minutes per inch of salmon thickness.
  9. Divide the salmon and vegetables into 4 tupperwares, mix and matching the vegetables to your liking.
  10. Enjoy!
Healthy Meal-Prep Chicken Salad Pockets
  1. In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
  2. Portion the chicken salad into 4 containers
  3. Lay the lettuce on top of the chicken salad and add the tomatoes.
  4. Refrigerate up to 4 days.
  5. Serve inside a pita. (You can also toast your pita first for an added touch!)
  6. Enjoy!
Cilantro Lime Chicken & Veggie Rice Meal Prep
  1. Heat preferred cooking oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through and no longer pink.
  2. Add lime juice and cilantro, and stir to combine. Remove chicken from pan, place on a plate, and set aside.
  3. Add a little more oil to pan if needed, then add red onion, bell pepper, and garlic. Stir to combine. Allow to cook until onion begins to turn transparent, stirring occasionally.
  4. Add riced cauliflower, corn, and chili powder. Cook until cauliflower is soft and remove from heat.
  5. Distribute chicken and cauliflower mixture evenly between 4 containers. This meal prep can be refrigerated for up to 4 days.
  6. Enjoy!
Balsamic Chicken And Veggie Meal Prepv
  1. Preheat oven to 400˚F (200˚C).
  2. Cut sweet potatoes medium julienne and spread evenly onto parchment-lined baking tray. Season with olive oil, pepper, and salt.
  3. Bake for 15 minutes. Set aside.
  4. Trim asparagus and cut into pieces diagonally. Season with olive oil, pepper, and salt. Spread evenly on the baking tray next to the sweet potatoes.
  5. Season chicken with pepper and salt. Place on top of the veggies.
  6. Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
  7. While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
  8. Distribute veggies and chicken into four containers.
  9. Pour the sauce reduction onto the chicken.
  10. Can be refrigerated up to 4 days.

Watch the recipe video here:

Lunch Meal Prep 5 Ways

Here's 5 ways you can meal prep the healthy way for lunch time ?!FULL RECIPES: http://bzfd.it/2i72hM8FIND THEM IN THE TASTY APP: http://tstyapp.com/m/hqSR4kE7BF

Posted by Proper Tasty on Tuesday, August 22, 2017

Breakfast

4 Bread Bowl Dips

Save Print
4 Bread Bowl Dips
When you dip, I dip, we dip into 4 bread bowl dips featuring crab, brie, spinach & artichoke, and baba ganoush.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
CRAB, LEMON & DILL
  • 1 country white sourdough loaf of bread, whole
  • 4 tablespoons salted butter, melted
  • 8 ounces lump crab
  • 1 cup whipped cream cheese
  • ½ cup mayonnaise
  • 4 ounces shredded white cheddar cheese
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1 teaspoon Old Bay seasoning
  • Lemon zest and juice
  • Salt and pepper
BRIE AND APRICOT
  • 1 French country loaf of bread, whole
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 8 ounces triple cream Brie cheese, cubed
  • ⅓ cup apricot preserves
  • 1 tablespoon golden brown sugar
  • 2 teaspoons fresh thyme leaves , plus 1 to 2 sprigs for garnish
  • 1 teaspoon lemon juice
SPINACH & ARTICHOKE
  • 1 ciabatta or rosemary-olive bread loaf, whole
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 12 ounces frozen spinach, defrosted and squeezed of all liquid
  • 8 ounces canned or frozen & defrosted quartered artichokes, chopped
  • 8 ounces mascarpone cheese
  • 6 ounces smoked mozzarella, shredded
  • 8 ounces plus 1 tablespoon shredded Parmesan or Pecorino Romano cheese
BABAGANOUSH
  • 1 multigrain loaf of bread, whole
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 1 (1 pound) globe eggplant, outer skin rinsed and dried
  • 1 lemon, halved
  • 2 garlic cloves, outer peel on
  • 3 tablespoons parsley leaves
  • 1 to 2 tablespoons tahini, to taste
  • 1 teaspoon honey
  • ½ teaspoon white pepper
  • ½ teaspoon smoked paprika, plus more for garnish
  • 2 tablespoons labneh yogurt, for garnish (optional)
Instructions
CRAB, LEMON & DILL
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into cubes. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes or slices with melted butter. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  3. In a medium mixing bowl, combine the remaining ingredients. Pour the dip into the well and return to the oven to bake for 10 minutes, until the cheese is melted and bubbling. Garnish with a sprinkle of fresh dill.
  4. Serve immediately.
BRIE AND APRICOT
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into slices. Place the loaf and slices onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the slices with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the slices from the tray and set aside.
  3. In a medium mixing bowl, combine the Brie, 1 tablespoon of olive oil, apricot preserves, brown sugar, thyme and lemon juice. Stir to combine. Pour the cheese mixture into the well of the toasted bread loaf. Return to the oven and bake for 10 to 12 minutes until the cheese is fully melted and bubbling.
  4. Serve immediately with the toasts.
SPINACH & ARTICHOKE
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  3. In a medium saucepan over medium heat, drizzle olive oil into the pan. Add the garlic and cook for 1 minute until fragrant. Add the spinach, artichokes, mascarpone and mozzarella cheeses and 8 ounces of Parmesan. Stir occasionally until the cheese is melted, 10 minutes. Season to taste with salt and pepper.
  4. Pour the melted spinach-artichoke dip into the well of the toasted bread loaf. Sprinkle with the remaining tablespoon of Parmesan cheese. Return the loaf to the oven for an additional 7 to 10 minutes until bubbling.
  5. Serve immediately.
BABAGANOUSH
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern or into slices for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  3. Using tongs, carefully place the eggplant over a gas burner on medium-high heat and lightly char the skin, rotating until all sides are evenly cooked. Place onto a quarter baking sheet, along with the garlic cloves and the lemon halves, flesh side up. Drizzle with olive oil.
  4. Roast the eggplant on the center rack for 20 minutes. Remove the lemon and garlic cloves, then turn the eggplant. Roast for another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Slice the eggplant in half and scoop the flesh into the bowl of a food processor fitted with the blade attachment. Peel the skin off the garlic and add to the bowl. Squeeze the roasted lemon juice into the bowl and add 3 tablespoons of olive oil, parsley, tahini, salt, honey, white pepper and smoked paprika. Puree until smooth. Season to taste with salt and white pepper. Allow to cool to room temperature.
  5. Pour the babaganoush into the well of the bread. Dollop the labneh yogurt into the center. Drizzle with olive oil and sprinkle with smoked paprika to garnish. Serve with the toasted cubes of bread.

Watch the recipe video here:

4 Rip N' Dip Bread Bowl

Rip, dip, repeat.Save this recipe: https://taste.md/2wnrLY6More recipes on our app ? http://taste.md/2wkue93

Posted by Tastemade on Thursday, August 24, 2017

Main dish

Fancy Philly Cheesesteak

Save Print
Fancy Philly Cheesesteak
A classic Philly cheesesteak gets elevated with dry aged beef and Raclette -- the perfect melting cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons olive oil
  • Two 8-ounce dry-aged prime boneless NY strip steaks
  • Kosher salt and freshly ground black pepper
  • One 8-ounce container mixed sliced mushrooms
  • 1 medium onion, thinly sliced
  • 2 medium Cuban or banana peppers, seeded and thinly sliced
  • 1 pound Raclette cheese, rind removed and cubed (see Cook's Note)
  • 4 soft hoagie rolls, split
  • Flaky sea salt, such as Maldon, for sprinkling
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle the steaks with salt and pepper and cook, flipping as needed, until browned all over and cooked to medium-rare (an internal temperature of 130 to 135 degrees F), 7 to 8 minutes. Transfer the steaks to paper towels to drain, wipe the skillet clean and return to medium heat.
  3. Heat the remaining 3 tablespoons oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 4 to 5 minutes. Add the onion and peppers, sprinkle with salt and pepper and cook, stirring, until lightly charred and soft, 7 to 8 minutes. Transfer to a bowl.
  4. Wipe out the skillet and sprinkle the cheese in it. Warm in the oven until melted, about 3 minutes.
  5. Meanwhile, divide the onions and mushrooms among the rolls. Very thinly slice the steaks and them divide among the rolls. Evenly pour some of the cheese over each roll. Sprinkle with flaky sea salt.

Fancy Philly Cheesesteak

We got fancy in honor of tonight's new #GreatFoodTruckRace! Tune in @ 9|8c.

Posted by Food Network on Sunday, August 27, 2017

Dessert

5-Minute Microwave Cheesecake

Save Print
5-Minute Microwave Cheesecake
SO EASY!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon butter
  • 2 graham cracker sheets
  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 3-4 drops vanilla extract
  • Raspberries, to serve
Instructions
  1. Melt the butter in a small microwaveable mug or dish. Grease a ramekin with the melted butter.
  2. Crush the graham crackers into fine crumbs, then mix it with the remaining butter. With a spoon, press the crust flat against the sides of the dish.
  3. In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps. Transfer the mixture on top of the cracker crust, then spread it evenly on top.
  4. Microwave for at least 4 minutes, 30-45 seconds at a time at 50% power. Make sure the cheesecake does not bubble over the sides.
  5. Chill in the freezer for at least 30 minutes, until it is completely cool to the touch.
  6. With a knife, loosen the edges of the cheesecake then invert onto a plate, or eat straight from the dish.
  7. Top with a few raspberries, and enjoy!

Watch the recipe video here:

5-Minute Microwave Cheesecake

Here's a yummy 5-minute microwave cheesecake you can make in your dorm room (or literally anywhere ?)! ? ❤️FULL RECIPE: http://bzfd.it/2iKsvEqFIND IT IN THE APP: http://tstyapp.com/m/6GgpZndM3F

Posted by Tasty on Thursday, August 31, 2017

Breakfast

Creamy Chicken Cordon Bleu

Save Print
Creamy Chicken Cordon Bleu
OMG this chicken cordon bleu is crispy, creamy, and basically straight from your dreams!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 boneless, skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices Swiss cheese
  • ½ pound sliced ham
  • 1 cup flour
  • 4 eggs
  • 2 cups panko bread crumbs
  • Creamy Dijon Sauce
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups milk
  • ¼ cup Dijon mustard
  • 1 cup shredded Parmesan cheese
Instructions
  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  6. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs.
  7. Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached.
  8. In a small pot on medium heat, melt the butter and cook the garlic until soft.
  9. Add in flour, and whisk for 1 minute.
  10. Add in the milk, and whisk until fully combined with the roux. Continue whisking until the mixture comes to a simmer and has thickened.
  11. Add in the Dijon mustard, salt, pepper, and Parmesan cheese. Whisk to combine. Set aside.
  12. Slice chicken and drizzle with Dijon sauce. Enjoy!

Watch the recipe video here:

Crispy, Creamy Chicken Cordon Bleu

OMG this chicken cordon bleu is crispy, creamy, and basically straight from your dreams ?!FULL RECIPE: http://bzfd.it/2vNg4hjFIND IT IN THE APP: http://tstyapp.com/m/cm3FoVTucG

Posted by Tasty on Thursday, September 7, 2017

Dessert

Chocolate Apple Pops

Save Print
Chocolate Apple Pops
We're sweet on these snackable caramel-apple slices.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 c. large semi-sweet chocolate chips
  • 1 tbsp. coconut oil
  • 2 large apples
  • Caramel, for drizzling
  • Melted white chocolate, for drizzling
  • Crushed Oreos, for topping
  • Crushed pretzels, for topping
  • rainbow sprinkles, for topping
  • M&M's, for topping
Instructions
  1. Set up a double boiler: Bring a saucepan of water to a simmer. Set a glass bowl over the saucepan (the bottom of the bowl should not touch the water), then add chocolate chips to bowl. Stir until melted, then stir in coconut oil.
  2. Place apples upright on a cutting board and cut into ½” to ¾” slices. Using a paring knife, make a small cut onto the bottom of each apple slice. Insert popsicle stick.
  3. Line a large baking sheet with wax paper and grease with cooking spray.
  4. Dip apple slices into melted chocolate and place on the baking sheet. Refrigerate until chocolate sets, 8 to 10 minutes.
  5. Drizzle with caramel and melted white chocolate and top as desired. Return to refrigerator until the white chocolate and caramel set, about 5 minutes. Serve immediately or store in refrigerator.

Watch the recipe video here:

How To Make Apple Pops

Apple Pops are SO much easier to make than caramel apples.Full recipe: http://dlsh.it/t9BjloN

Posted by Delish on Wednesday, September 6, 2017

Uncategorized

Guacamole

Save Print
Guacamole
Happiness is a big bowl of guacamole
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 avocados
  • Salt
  • Pico de Gallo, recipe follows
  • Tortilla chips, for serving
Pico de Gallo:
  • 3 yellow or red onions
  • 12 Roma tomatoes (slightly under ripe is fine)
  • 2 cups fresh cilantro leaves
  • 2 to 3 jalapenos
  • 1 lime
  • Salt
Instructions
  1. Halve the avocados lengthwise. Remove the pit and dice the flesh inside the shell. Squeeze the diced avocado into a bowl.
  2. Next, sprinkle on some salt and mash away with a fork until you get the avocado to the consistency you want.
  3. Now throw on a big pile of Pico de Gallo and stir together gently. Always test the guacamole with tortilla chips so you'll get a more accurate gauge of the salt content.
Pico de Gallo:
  1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  3. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Watch the recipe video here:

How To Make Ree's Guacamole

Happiness is a big bowl of guacamole ? (via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Wednesday, August 23, 2017