Breakfast

Avocado Ranch

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Avocado Ranch
Avocado makes this super creamy with less guilt.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ⅓ c. sour cream
  • ¼ c. buttermilk
  • ½ avocado, diced
  • 1 tsp. garlic clove, chopped
  • Juice of 1 lime
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. In a food processor, combine sour cream, buttermilk, avocado, garlic, and lime juice.
  2. Season with salt and pepper and pulse until smooth.
  3. Use it in your quesadillas and burritos, or serve it as a dip!

Watch the recipe video here:

How To Make Avocado Ranch

PSA: You can make Taco Bell's avocado ranch at home. Full recipe: http://dlsh.it/IlcYboP

Posted by Delish on Thursday, August 24, 2017

Breakfast

Best Ever Crispy Chicken Parmesan

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Best Ever Crispy Chicken Parmesan
It was love at first bite.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 boneless, skinless chicken breasts.
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 cup flour
  • 2 eggs
  • 1 cup seasoned bread crumbs
  • 2 cups marinara sauce
  • 8 slices of fresh mozzarella
  • ½ cup grated Parmesan
  • Basil, thinly sliced, to serve
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Cut the chicken breasts in half widthwise to make 4 thin breasts.
  3. Season the chicken with salt, pepper, and onion powder.
  4. Coat the chicken in flour, then egg, and then bread crumbs.
  5. Heat oil in a cast iron skillet and fry the chicken on both sides until brown, about 4 minutes each side. Transfer to a paper towel-lined plate to drain.

Watch the recipe video here:

Best Ever Crispy Chicken Parmesan

This has to be the best ever crispy chicken parmesan ?! YUM!FULL RECIPE: http://bzfd.it/2iDIO6dFIND IT IN THE APP: http://tstyapp.com/m/c9DCvOKiUF

Posted by Tasty on Monday, August 28, 2017

 

Breakfast

Primavera Stuffed Chicken

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Primavera Stuffed Chicken
It's sooo pretty.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 boneless skinless chicken breasts
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1 zucchini, halved and thinly sliced into half moons
  • 3 medium tomatoes, halved and thinly sliced into rounds
  • 2 yellow bell peppers, thinly sliced
  • ½ red onion, thinly sliced
  • 1 c. shredded mozzarella
Instructions
  1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits into each breast, being careful not to cut through completely. Drizzle olive oil over chicken and season with salt, pepper, and Italian seasoning.
  2. Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion.
  3. Sprinkle each chicken breast with mozzarella.
  4. Bake until chicken is cooked through and no longer pink, 25 minutes.
  5. Serve.

Watch the recipe video here:

How To Make Primavera Stuffed Chicken

Primavera Stuffed Chicken is SO amazing you'll forget it's healthy.Full recipe: http://dlsh.it/8a5gW0B

Posted by Delish on Tuesday, August 29, 2017

Pasta

Low-Carb Zucchini “Pasta” 4 Ways

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Low-Carb Zucchini "Pasta" 4 Ways
Can you get any healthier than "pasta" from the garden?
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
Creamy Tomato Basil Zucchini "Linguini"
  • Zucchini “Linguini"
  • 2 zucchinis, peeled
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • Creamy Sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ¼ cup chicken broth
  • ½ cup Greek yogurt
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon dried basil
Zucchini Shrimp Scampi
  • 4 medium zucchini
  • 1 tablespoon oil
  • 1 pound (500 grams) medium or large shrimp, peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • ¼ cup low-sodium chicken broth
  • 1 lemon, juiced
  • Parsley, for garnish
Chicken Pesto and Zucchini “Pasta”
  • 4 cups basil
  • 1 cup grated Parmesan cheese
  • ½ cup pine nuts
  • 2 cloves garlic
  • ½ lemon, juiced
  • Salt, to taste
  • Pepper, to taste
  • ½ cup olive oil
  • Oil
  • 3 zucchini
  • 1 cup cherry tomatoes
  • 2 boneless, skinless chicken breasts, chopped
Zucchini "Linguini" With Roasted Shrimp
  • 2 zucchini squashes
  • 1 pound shrimp, peeled and deveined
  • ½ yellow bell pepper, sliced thin
  • 1 lime, juiced (about 2 tablespoons)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
Instructions
Creamy Tomato Basil Zucchini "Linguini"
  1. Use a peeler to thinly slice zucchini into “linguini” noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
  2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
  3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
  4. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
  5. Serve and garnish with fresh chopped basil (optional).
  6. Enjoy!
Zucchini Shrimp Scampi
  1. Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
  2. Heat the oil over medium-high heat in a large, nonstick skillet.
  3. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sautée the shrimp, until they evenly begin to show a pink color, about 3 minutes.
  4. Pour in the chicken broth and lemon juice and let the liquid come to a simmer.
  5. Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
  6. Sprinkle with chopped fresh parsley leaves and serve.
  7. Enjoy!
Chicken Pesto and Zucchini “Pasta”
  1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
  2. With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
  3. Slice the cherry tomatoes and set aside.
  4. Heat a skillet over medium high. Add a little oil to the pan, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
  5. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
  6. Enjoy!
Zucchini "Linguini" With Roasted Shrimp
  1. Preheat oven to 400°F/200°C.
  2. : Using a vegetable peeler, peel long strips from the zucchini.
  3. : In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
  4. : On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
  5. : Enjoy!

Watch the recipe video here:

Low-Carb Zucchini "Pasta" 4 Ways

Here's 4 ways to try low-carb zucchini pasta for dinner tonight ❤️!FULL RECIPES: http://bzfd.it/2gbhawwFIND THEM IN THE APP: http://tstyapp.com/m/tS78iSs4OF

Posted by Tasty on Sunday, September 3, 2017

Salads

Chicken Caesar Wraps

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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

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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

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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

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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

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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

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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