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Breakfast

Chocolate Fondue Bread Boat

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Chocolate Fondue Bread Boat
Chocolate Fondue Bread Boat
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large loaf bread
  • 4 tablespoons butter
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 10 oz dark chocolate (285 g)
  • 10 oz milk chocolate (285 g)
  • 10 oz white chocolate (285 g)
  • 3 ¼ cups heavy cream, divided (780 mL)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
  3. Take the 3 bread cut outs and slice them into 6 strips each.
  4. On a parchment paper-lined baking sheet place bread and cut out bread strips.
  5. Combine butter and sugar and brush onto loaf.
  6. Add cinnamon to the sugar butter mixture and brush onto strips.
  7. Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
  8. In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
  9. In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
  10. In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
  11. Place loaf on serving tray and fill each hole with one of the three fondues.
  12. Enjoy!

Watch the recipe video here:

You have NEVER had fondue like this before ?FULL RECIPE: https://tasty.co/recipe/chocolate-fondue-bread-boat

Posted by Proper Tasty on Saturday, April 20, 2019

Main dish

Hainanese Chicken Rice

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Hainanese Chicken Rice
Hainanese Chicken Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
HAINANESE CHICKEN
  • 3 lb whole chicken, giblets removed (1.3 kg)
  • ¼ cup kosher salt, divided (60 g)
  • 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
  • 1 bunch fresh scallion
  • 1 gal cold water, plus more as needed (3.7 L)
  • 2 tablespoons sesame oil
HAINANESE RICE
  • ¼ cup sesame oil (60 mL)
  • 2 tablespoons chicken fat, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon kosher salt
  • 2 cups long grain rice, rinsed and drained (400 g)
  • 2 cups reserved chicken poaching broth (480 mL)
CHILI SAUCE
  • 2 tablespoons sambal
  • 2 tablespoons sriracha
  • 2 teaspoons sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • 2 tablespoons reserved chicken poaching broth
GINGER GARLIC SAUCE
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, finely minced
  • kosher salt, to taste
  • 3 tablespoons peanut oil
  • 1 tablespoon rice vinegar
SOY DIPPING SAUCE
  • reserved fried garlic and ginger
  • 1 tablespoon oyster sauce
  • 3 tablespoons dark sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons reserved chicken poaching broth
  • 2 cucumbers, thinly sliced, for serving
  • 1 bunch fresh cilantro, for serving
Instructions
  1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  2. Remove any excess fat from the chicken and set aside for later.
  3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  11. While the rice is cooking, carve the chicken for serving.
  12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  16. Enjoy!

Watch the recipe video here:

Niki made her recipe for Hainanese Chicken Rice and it's SO DELICIOUS! ✨FULL RECIPE: https://tasty.co/recipe/hainanese-chicken-rice

Posted by Tasty on Saturday, April 20, 2019

Main dish

Instant Pot Hearty Meat Lasagna

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Instant Pot Hearty Meat Lasagna
This amazing lasagna couldn’t be more delightful.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 lb lean ground beef, preferably 93% lean
  • ½ tbsp kosher salt
  • ½ tsp each garlic powder, onion powder, Italian seasoning, pepper
Cheese Mixture:
  • 1 cup ricotta cheese (or cottage cheese)
  • 1 egg, beaten
  • ½ cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • 1½ tsp each garlic powder, onion powder, Italian seasoning
  • ½ tsp each salt and pepper
  • ¼ cup fresh parsley, chopped (optional, but adds freshness)
For Layering:
  • 1 24 oz jar pasta sauce
  • 5-6 no-boil lasagna noodles
  • ½ cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
For Pot:
  • 1½ cups water
Instructions
  1. Using the display panel select the SAUTE function. Add all ingredients of the Meat Mixture and cook, breaking up the meat as you go, until no pink remains. Drain and set aside.
  2. In a large bowl, combine all ingredients in the Cheese Mixture until uniform in consistency. Set aside.
  3. Coat a 1.5 qt casserole or 7” x 3” pan with non-stick spray (this pan gives the prettiest results: https://amzn.to/2CHSu8K)
  4. Put a single layer of no-boil noodles in the bottom of the pan, breaking as necessary to fit. Press down gently.
  5. Pour ⅓ of the pasta sauce evenly over the noodles, spreading all the way to the sides.
  6. Spread ½ of the meat mixture over the sauce, then ½ of the cheese mixture, spreading all the way to the sides.
  7. Repeat steps 4, 5 and 6.
  8. Pour the remaining ⅓ of the pasta sauce evenly over the noodles, then top with ½ cup each mozzarella and parmesan cheeses.
  9. Coat one side of a piece of foil with non-stick spray and loosely cover, spray-side down.
  10. Rinse the pot, add 1½ cups of water and put in the steam rack. Place the casserole or pan on the trivet.
  11. Secure the lid, making sure the vent is closed.
  12. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  13. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  14. Carefully remove the pan from the Instant Pot and remove the foil, replacing any cheese that sticks
  15. Set pan under the broiler until cheese begins to brown, about 5 minutes.
  16. Remove pan to cooling rack and let it sit for 10-15 minutes to firm up.
  17. Serve directly from pan, or if using springform pan, set on a plate and carefully release the latch, remove ring.

Watch the recipe video here:

This amazing lasagna couldn’t be more delightful.RECIPE: http://chopsecrets.com/instant-pot-hearty-meat-lasagna/

Posted by Chop Secrets on Saturday, April 20, 2019

Main dish

Instant Pot Crustless Meat Lover’s Quiche

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Instant Pot Crustless Meat Lover’s Quiche
Fluffy eggs that are never dry, always moist and tasty.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup cooked and crumbled sausage
  • 4 slices bacon, cooked and crumbled
  • ½ cup ham, diced
  • 1 cup + ⅓ cup sharp cheddar cheese, shredded (divided)
  • 2 large green onions, sliced thin
  • 6 large eggs, beaten
  • ½ cup milk
  • 1 cup water
  • Additional green onion for garnish (optional)
Instructions
  1. Mix together the meats, 1 cup cheese and green onion in the bottom of a 1.5 quart oven-proof casserole (this one fits perfectly: https://amzn.to/2OXT8Bw)
  2. In a large bowl, thoroughly whisk together eggs and milk. Pour egg mixture over meat mixture and stir to combine. Cover loosely with foil–do not seal.
  3. Pour one cup of water in the Instant Pot and insert the steam rack. Use a foil sling to carefully lower the casserole on to the steam rack.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  6. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  7. Carefully remove the casserole and top with remaining ⅓ cup cheese. Set under the broiler for 3-5 minutes until cheese begins to brown lightly. Serve immediately.

Watch the recipe video here:

Fluffy eggs that are never dry, always moist and tasty.RECIPE: http://chopsecrets.com/instant-pot-crustless-meat-lovers-quiche/

Posted by Chop Secrets on Friday, April 19, 2019

Dessert

Power Protein Brownies

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Power Protein Brownies
Want a protein-packed treat after your workout that won’t undo all of your hard work? These power protein brownies are the perfect, slightly sweet treat. Stick around ‘til the end of the video for some of our other favorite high-protein snacks.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 bananas, very riped, chopped
  • 15 oz black beans, rinsed and drained (425 g)
  • ½ cup dark cocoa powder (60 g)
  • ⅔ cup almond butter, or nut butter of choice (160 g)
  • 1 cup almond flour (95 g)
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 tablespoon pure vanilla extract
  • ¼ cup dark chocolate chips (40 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Grease and line a 8-inch (20 cm) square baking dish with parchment paper.
  2. In a food processor, combine the bananas, black beans, cocoa powder, almond butter, almond flour, salt, baking powder, and vanilla. Pulse until smooth.
  3. Pour the batter into the prepared baking dish. Sprinkle the dark chocolate chips over the top.
  4. Bake for 25 minutes, or until the brownies are set.
  5. Let cool, then slice into 12 pieces. Enjoy the brownies immediately, or store in the fridge for 1 week or in the freezer for up to 1 month.
  6. Enjoy

Watch the recipe video here:

Level up with these brownies! ?Get the recipe: https://tasty.co/recipe/power-protein-brownies

Posted by Tasty on Friday, April 19, 2019

Main dish

Cheddar-Crusted & Bacon Broccoli Quiche

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Cheddar-Crusted & Bacon Broccoli Quiche
Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ cups shredded cheddar cheese, divided (250 g)
  • 1 cup unsalted butter, 2 sticks, room temperature (230 g)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 ½ teaspoons salt, divided
  • 5 tablespoons ice water
  • 4 strips bacon
  • 2 cups small broccoli floret (300 g)
  • 6 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon pepper
SPECIAL EQUIPMENT
  • pie weights, coffee beans, or dried beans
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
  3. Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
  4. Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  5. Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
  6. Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
  7. Bake for 30 minutes, until the edges are crisp.
  8. While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
  9. Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
  10. Chop the bacon.
  11. Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
  12. In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
  13. Pour the egg mixture over the fillings in the crust.
  14. Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
  15. Let the quiche cool for 15 minutes before slicing and serving.
  16. Enjoy!

Watch the recipe video here:

Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?Get The Recipe: https://tasty.co/recipe/cheddar-crusted-bacon-broccoli-quiche

Posted by BuzzFeed Food on Friday, April 19, 2019

Main dish

Baileys Chocolate Hot Cross Buns

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Baileys Chocolate Hot Cross Buns
These delicious and more-ish buns are a wonderful twist on an Easter classic, made smooth and luxurious by copious use of Baileys Chocolat Luxe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100ml milk
  • 100ml Baileys Chocolat Luxe
  • 6g dried yeast
  • 1 tsp sugar
  • 420g bread flour
  • 30g cocoa powder
  • 100g cold butter, cut into small cubes
  • ½ tsp salt
  • 45g sugar
  • 2 eggs
  • 150g milk chocolate chips
  • 4 tbsp plain flour
  • 3 tbsp Baileys Original
  • Sugar syrup, to glaze
Instructions
  1. Heat the oven to 200C/400C.
  2. Add the milk and Baileys Chocolat Luxe to a jug and heat in the microwave for 1 min. Leave to cool to blood temperature, then add the yeast and 1 tsp of the sugar and stir to combine. Leave the yeast to bloom for 5 mins.
  3. Add the flour, cocoa, salt and butter to a large mixing bowl and rub in the butter until the mixture has the texture of fine breadcrumbs. Add the sugar, then make a well in the middle and add the 2 eggs and the milky yeast mixture. Bring the mixture together into a soft dough, then turn out onto a floured work surface and knead for 10 mins until the dough is smooth and stretchy. Place in a lightly greased bowl, cover in cling film and leave to proof somewhere warm for a couple of hours, or until the dough has doubled in size.
  4. Tip the dough out onto a floured surface and spread out into a rectangle. Sprinkle with the chocolate chips and knead again so that they are evenly dispersed.
  5. Divide the dough into 8 equal pieces, shape into buns, place on a lined tray and cover with cling film until doubled in size again, about another hour.
  6. Mix the flour with enough Baileys Original to form a stiff paste. Score the top of each bun with a cross and pipe the flour paste into the crosses. Bake for 20-25 mins until risen and smelling lovely and chocolately. Place on a wire rack and brush with sugar syrup, then leave to cool.
  7. Serve halved and toasted with lots of butter and enjoy!

Watch the recipe video here:

Baileys Chocolate Hot Cross Buns

Posted by Twisted on Thursday, April 18, 2019

Drink

Boozy Rainbow Sherbet Punch

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Boozy Rainbow Sherbet Punch
Boozy Rainbow Sherbet Punch
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 qt rainbow sherbet (945 mL)
  • 1 cup strawberry, halved (150 g)
  • ½ cup blueberry (50 g)
  • 1 lemon, sliced
  • ½ cup raspberry (60 g)
  • ¼ grapefruit, sliced
  • 3 cups lemon-lime soda (720 mL)
  • 3 cups champagne, or lemon- or lime-flavored sparkling water (720 mL)
  • 6 cups pink lemonade (1.4 L)
Instructions
  1. Arrange 8 scoops of sherbet on a parchment paper-lined baking sheet. Freeze for 30 minutes.
  2. In a large punch bowl, combine the strawberries, blueberries, lemon, raspberries, and grapefruit.
  3. Add the lemon lime soda, champagne, and pink lemonade. Stir to combine.
  4. Remove the sherbet scoops from the freezer and use a spoon to place in the punch bowl.
  5. Enjoy!

Watch the recipe video here:

Cheers to the four-day weekend ?FULL RECIPE: https://tasty.co/recipe/boozy-rainbow-sherbet-punch

Posted by Proper Tasty on Thursday, April 18, 2019

Main dish

Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes

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Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes
This one-pot meal is everything you need for a hearty dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds yellow potatoes, skin on, quartered
  • 1 cup chicken broth
  • 1 bay leaf
Meatloaf Mixture:
  • 1½ pounds ground beef (preferably 93% or leaner)
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp parsley, finely chopped (or 2 tsp dried)
  • 2 tsp each garlic powder, onion powder
  • 1 tsp each kosher salt, pepper
  • ½ cup honey bbq sauce
  • 4 pieces bacon, cooked and crumbled
To Finish:
  • ¼ cup honey bbq sauce
  • 1 cup half and half
  • 4 tbsp butter
  • ¾ cup sour cream
  • 1 tsp garlic powder
  • Kosher salt and pepper to taste
  • Additional cooked and crumbled bacon for garnish
Instructions
  1. Place potatoes in the bottom of the pot in an even layer. Add the bay leaf and chicken broth. Place the steam rack on top of the potatoes.
  2. In a large bowl thoroughly combine the Meatloaf Mixture ingredients.
  3. Gently press the meatloaf into a 6-cup bundt pan (we love this one: https://amzn.to/2RNympZ) and cover loosely with foil–do not seal.
  4. Use a foil sling to lower the bundt pan on to the steam rack, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  6. When the time is up, quick-release the remaining pressure. Remove the bundt pan and brush the top with ¼ cup bbq sauce, then set under broiler for 5-7 minutes until sauce is bubbly and caramelized.
  7. Meanwhile, remove bay leaf and add half-and-half, butter, garlic powder and salt and pepper to the pot. Mash to your desired texture.
  8. Slice the meatloaf, top with additional crumbled bacon. Serve with the potatoes.

Watch the recipe video here:

This one-pot meal is everything you need for a hearty dinner. RECIPE: http://chopsecrets.com/instant-pot-bacon-bbq-meatloaf-and-mashed-potatoes/

Posted by Chop Secrets on Thursday, April 18, 2019

Breakfast

Instant Pot Fabulous French Onion Soup

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Instant Pot Fabulous French Onion Soup
This version of the classic is gorgeously cheesy with a silky texture.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 large yellow onion, quartered and sliced onion “quarter moon” shaped slices
  • 4 smaller sweet onions, quartered and sliced onion “quarter moon” shaped slices
  • 2 tsp brown sugar
  • 3 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ cup brandy
  • ¾ cup red wine
  • 4 cups beef broth, warmed
  • Salt and pepper to taste
  • 4 thick slices of french bread, toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks–or use croutons instead)
  • 4 slices gruyere (or swiss) cheese
  • 4 slices provolone cheese
  • Paprika for garnish
Instructions
  1. Add butter and oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
  3. Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
  4. Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  5. Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  8. When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
  9. Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
  10. Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

Watch the recipe video here:

This version of the classic is gorgeously cheesy with a silky texture.RECIPE: http://chopsecrets.com/instant-pot-fabulous-french-onion-soup/

Posted by Chop Secrets on Wednesday, April 17, 2019