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Dessert

Cheesesteak Zucchini Boats

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Cheesesteak Zucchini Boats
Confession: When making zucchini boats, we often forget to return the scooped out zucchini back to the mixture before baking (as evidenced in the video above). Do as we say, not as we do. You'll feel better making sure nothing goes to waste; plus, it's healthy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 zucchini, halved lengthwise
  • ¼ c. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 large onion, chopped
  • 2 bell peppers, thinly sliced
  • 2 cloves garlic, minced
  • 1 lb. sirloin steak, thinly sliced
  • 1 tsp. dried oregano
  • 2 c. shredded provolone
  • 2 tbsp. freshly chopped parsley, for garnish
Instructions
  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl to use later. Transfer zucchini boats to a large baking dish. Brush with about 1 tablespoon olive oil and season with salt and pepper. Bake until just tender, about 15 minutes.
  2. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion, peppers, and scooped out zucchini then season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove from heat.
  3. Increase heat to medium-high and add remaining tablespoon of olive oil. Add steak in a single layer, working in batches if necessary, and season with oregano, salt and pepper. Cook until seared all over, about 2 minutes per side. Remove from heat.
  4. Fill zucchini boats with cooked vegetables and steak, then top with provolone. Bake until cheese is melted and bubbly, about 10 minutes. Garnish with parsley.

Watch the recipe video here:

How To Make Cheesesteak Zucchini Boats

Cheesesteak Zucchini Boats are low carb, high flavor. Full recipe: http://dlsh.it/S1jroXU

Posted by Delish on Thursday, June 7, 2018

Breakfast

Campfire Sauce

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Campfire Sauce
Confession: It's been a long time since we've been to Red Robin, but we'll always remember their campfire sauce. A mixture of mayo and barbecue sauce, it tastes good on literally everything. Burgers, fries, onion rings, tater tots, shrimp ... the possibilities are endless.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. mayonnaise
  • ½ c. barbeque sauce
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • Dash of hot sauce (optional)
Instructions
  1. In a small serving bowl, whisk together mayonnaise, barbecue sauce, chili powder, garlic powder, and hot sauce, if using.
  2. Serve with anything and everything.

Watch the recipe video here:

How To Make Campfire Sauce

You'll want to put Campfire Sauce on EVERYTHING this summer.Full recipe: http://dlsh.it/XRRkb1K

Posted by Delish on Saturday, June 9, 2018

Breakfast

Low-Carb Cauliflower “Potato” Salad

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Low-Carb Cauliflower "Potato" Salad
You won't believe it's not potato salad.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large head cauliflower, cut into small bite-sized pieces
  • 3 hard-boiled eggs, chopped
  • ⅓ c. mayonnaise
  • ⅓ c. Greek yogurt
  • ¼ c. dill pickles, finely chopped
  • ½ red onion, finely chopped
  • 1 tbsp. red wine vinegar
  • juice of half lemon
  • 1 tbsp. Dijon mustard
  • 1 tsp. salt
  • ¼ tsp. Freshly ground black pepper
  • ¼ c. plus 2 tbs. thinly sliced scallions
  • ¼ c. plus 2 tbs. chopped dill
  • 1 tsp. paprika
  • 4 Romaine lettuce leaves
Instructions
  1. Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.
  2. Add mayonnaise, yogurt, pickles, onion, vinegar, lemon juice, mustard, salt and pepper. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in ⅓ c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.
  3. When ready to serve, sprinkle paprika and remaining herbs over the salad. Lay lettuce leaves on a platter and scoop salad on top.

Watch the recipe video here:

How To Make Cauliflower Potato Salad

Cauliflower Potato Salad is the low-carb way to eat your favorite summer side. Full recipe: http://dlsh.it/P4ju605

Posted by Delish on Friday, June 22, 2018

Breakfast

Grilled Chicken Quesadillas

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Grilled Chicken Quesadillas
Grilling ALL the ingredients makes for a much more flavorful quesadilla. Try it, and you won't want to make them any other way!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Vegetable oil, for brushing
  • 1 small white onion, sliced into rounds
  • 2 medium red bell peppers, sliced into rounds
  • Kosher salt
  • Freshly ground pepper
  • 2 (8-oz.) chicken breasts
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. dried oregano
  • 8 medium flour tortillas
  • 3 c. shredded Monterey Jack
  • 3 c. shredded cheddar
  • 2 green onions, thinly sliced
  • Guacamole, for serving
  • Sour cream, for serving
Instructions
  1. Preheat a grill pan over medium heat and oil the grates. Season chicken breast with chili powder, cumin, oregano, ½ teaspoon salt and pepper, and grill, turning occasionally, until browned and cooked through, 5 minutes per side. Remove chicken to a cutting board and let cool until vegetables are cooked.
  2. Meanwhile, in a medium bowl, toss the onion and bell pepper with 1 teaspoon oil and season with salt and pepper. Grill the vegetables, turning occasionally, until lightly charred in places and just tender, about 8 to 10 minutes total. Remove vegetables from grill to a cutting board.
  3. Slice the chicken into thin strips and roughly chop the peppers and onion.
  4. Oil the grill grates and add a flour tortilla to the grill. Carefully, top the tortilla with ¼ each of the Monterey Jack, cheddar, cooked onion and bell pepper, cooked chicken, and green onions. Place another tortilla on top and cook, carefully flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients.
  5. Slice into wedges and serve warm with sour cream and guacamole. Sprinkle with more green onions.

Watch the recipe video here:

How To Make Grilled Chicken Quesadillas

These are the hottest Grilled Chicken Quesadillas we've ever seen.Full recipe: http://dlsh.it/VasCvB8

Posted by Delish on Saturday, June 30, 2018

Main dish

Bacon-Weave S’mores

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Bacon-Weave S'mores
Brown sugar and bacon take s'more to the NEXT LEVEL.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. bacon slices, halved
  • 2 tbsp. brown sugar
  • 6 large marshmallows
  • 2 bars chocolate
Instructions
  1. Preheat oven to 400º and place a baking rack inside of a baking sheet (to help catch grease).
  2. Make a bacon weave: On the baking rack, line 3 bacon halves side-by-side. Lift one end of the middle bacon slice and place a fourth bacon half on top of the side pieces and underneath the middle slice. Lay the middle slice back down.
  3. Next, lift the two side strips of bacon and place a 5th bacon half on top of the middle piece and underneath the sides. Lay the side slices back down.
  4. Finally, lift the other end of the middle slice and place a 6th slice on top of the side pieces and underneath the middle slice. Repeat to make a second weave.
  5. Sprinkle bacon weaves with brown sugar and bake until bacon is crispy, 25 minutes. Transfer to a paper towel-lined plate to blot grease.
  6. Pierce 3 marshmallows onto each skewer and roast until marshmallows are golden, 2 to 3 minutes.
  7. Sandwich chocolate and marshmallows in between two bacon weaves.

Watch the recipe video here:

How To Make Bacon Weave S'mores

Bacon + S'mores = FREAKING OUT.Full recipe: http://dlsh.it/cIlmYcH

Posted by Delish on Saturday, June 30, 2018

Cake

Cookie Monster Cake

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Cookie Monster Cake
Everyone has a cookie monster in their life. This insanely cute layer cake is the perfect birthday dessert for anyone who knows chopped Oreos makes everything taste a little better. Even though it looks complicated, any beginner baker can pull this off. Plus, the ganache topping hides any frosting faux pas.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKES
  • Cooking spray, for pan
  • 2 boxes white cake mix (plus ingredients called for on box)
  • 12 Oreos, crushed
  • 1 c. semisweet chocolate chips
FOR THE FROSTING
  • 6 sticks unsalted butter, softened
  • 10 c. powdered sugar
  • ¾ c. whole milk
  • ½ tsp. blue food coloring
  • Kosher salt
FOR THE GANACHE
  • ¾ c. heavy cream
  • 1½ c. semisweet chocolate chips
  • Chocolate chip cookies, for garnish
  • Oreos, for garnish
  • 2 Milk Duds, for garnish
Instructions
  1. Make cake: Preheat oven to 350° and line three 9" cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mixes according to package instructions. Gently fold in Oreos and chocolate chips. Divide among pans and bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Let cool completely.
  2. Make frosting: In another large bowl using a hand mixer, beat butter with half the powdered sugar until smooth. Add remaining powdered sugar, ½ cup milk, blue food coloring, and ¼ teaspoon salt and beat until fluffy. If mixture is too stiff, add more milk.
  3. Level the top of each cake with a serrated knife to create even layers. Place down one cake and top with a heaping cup of frosting, then top with second cake and repeat with third layer.
  4. Using about 1½ cups of frosting, smooth a crumb coat around outside of the cake. Transfer cake to refrigerator until frosting is hardened, 30 minutes to 1 hour.
  5. Spread outside of cake with remaining frosting.
  6. Make ganache: In a small saucepan over medium heat, heat heavy cream just until it bubbles. Place chocolate chips in a small heatproof bowl and pour over hot heavy cream. Let sit 2 minutes, then whisk until smooth and no clumps remain.
  7. Drizzle ganache on top of cake, letting it drip down the sides.
  8. Separate two Oreo cookies, leaving frosting on one half. Press one Milk Dud into the frosting of each opened Oreo to make eyes and set cookies in the center of cake.
  9. Decorate the bottom edge of cake by alternating pressing in Oreos and chocolate chip cookies.
  10. Let ganache set slightly, about 15 minutes, before serving.

Watch the recipe video here:

How To Make A Cookie Monster Cake

Can you guess what this cutie is turning into?! ?Full recipe: http://dlsh.it/wibqLIE

Posted by Delish on Saturday, June 30, 2018

Drink

Frozcato

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Frozcato
Moscato lovers: If you can find in season peaches, use 'em! Just add a little ice to the blender to chill the drink.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 (750-ml.) bottle Moscato, chilled
  • 4 c. frozen peaches
  • ¼ c. fresh lemon juice
  • Ice, if necessary
  • Raspberries and peach slices, for garnish
Instructions
  1. In a blender, combine about half the Moscato, half the peaches, and half the lemon juice. Add about 1 cup of ice, if necessary, and blend until slushy. If the mixture is too watery, add more ice and blend again.
  2. Repeat with remaining ingredients.
  3. Serve immediately and garnish with fresh raspberries and peach slices.

Watch the recipe video here:

How To Make Frozcatos

Moscato lovers, you need to know about Frozcato ?Full recipe: http://dlsh.it/uRm6295

Posted by Delish on Wednesday, June 27, 2018

Drink

Moscato Sangria

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Moscato Sangria
The secret to the best white wine sangria? Moscato, of course! We added lemon-lime soda and seltzer for some bubbles, but both are optional.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • Ice
  • 1 bottle white Moscato
  • 1 c. lemon-lime soda (such as Sprite)
  • 1 c. seltzer
  • 1½ c. quartered strawberries
  • 1½ c. raspberries
  • 1 c. chopped pineapple
Instructions
  1. Fill a pitcher with ice. Pour over Moscato, soda, and seltzer, then stir in fruit. Serve immediately.

Watch the recipe video here:

How To Make Moscato Sangria

Moscato lovers, this sangria is everything you've ever wanted.Full recipe: http://dlsh.it/TYSmFmv

Posted by Delish on Wednesday, June 27, 2018