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Drink

Lemosas

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Lemosas
Shake up your brunch game.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
FOR THE SYRUP
  • 1 c. sugar
  • 1 c. water
  • 2 c. blueberries
  • Zest of 1 lemon
FOR THE MIMOSAS
  • 2 c. lemonade
  • 1 bottle champagne (or prosecco)
  • Fresh blueberries, for garnish
Instructions
  1. In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and lemon zest and bring mixture to a boil. Reduce heat and simmer mixture until blueberries have burst, about 5 minutes.
  2. Remove from heat and let cool 10 minutes, then strain mixture into a clean jar. Let cool completely.
  3. Pour about a tablespoon of blueberry syrup into the bottom of champagne flutes, then pour over ¼ cup lemonade. Top off each flute with champagne.

Watch the recipe video here:

How To Make Lemosas

Lemonade + Blueberries + Mimosa = Match made in boozy heaven.Full recipe: http://dlsh.it/6SMKiUr

Posted by Delish on Saturday, March 3, 2018

Cake

Reese’s Bundt Cake

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Reese's Bundt Cake
This cake is insane.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKE
  • Cooking spray, for pan
  • 1 box chocolate cake mix
  • 1 (3.4-oz) package chocolate instant pudding
  • 4 large eggs
  • 1 c. water
  • ½ c. (1 stick) butter, melted
FOR THE FILLING
  • ¼ c. butter, softened
  • ½ c. peanut butter
  • 1 c. powdered sugar
  • 2 tbsp. heavy cream
FOR THE TOP
  • 1 c. chocolate chips, melted
  • 1 c. peanut butter, melted
  • 1 c. Reese's Peanut Butter Cups, chopped
Instructions
  1. Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, combine cake mix, instant pudding, eggs, water and butter.
  2. Beat with a hand mixer until smooth and well combined. Pour batter into prepared pan and bake until a toothpick inserted into the cake comes out clean, about 45 minutes.
  3. Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely. When the cake is cool, carefully place it back in the Bundt pan.Using a teaspoon or melon baller, scoop out 6 to 8 large holes around the bottom of the cake, making sure not to cut through the top of the cake.
  4. Make the filling: Using a hand mixer, mix the butter and peanut butter until combined. Add the powdered sugar and heavy cream, then beat on medium until fluffy. Transfer filling to a large piping bag.
  5. Pipe filling into the holes on the bottom of the cake, then carefully invert the cake onto a serving platter.
  6. Drizzle with chocolate and peanut butter, cover with Reese’s.

Watch the recipe video here:

How To Make A Reese's Bundt Cake

This Reese's cake is a chocolate peanut butter EXPLOSION.Full recipe: http://dlsh.it/XETciFn

Posted by Delish on Thursday, March 1, 2018

Dessert

Peanut Butter Stuffed Apples

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Peanut Butter Stuffed Apples
Extreme peanut butter ahead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 apples, halved
  • 2 tbsp. butter, melted
  • 1 c. smooth peanut butter
  • ¼ c. chopped Reese's pieces
  • ⅔ c. semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 375°. Using a melon baller, core the apples. Place apples in a shallow baking dish and brush each with melted butter. Bake in oven for 15 minutes.
  2. Remove apples from oven and add a large scoop of peanut butter to the well in each apple. Return to bake, 15 more minutes. Garnish with Reese’s pieces and a drizzle of chocolate. Serve.

Watch the recipe video here:

How To Make Peanut Butter Stuffed Apples

Peanut Butter Stuffed Apples are the dessert you didn't know you needed.Full recipe: http://dlsh.it/4uPoE6p

Posted by Delish on Thursday, March 1, 2018

Pasta

Lemon Asparagus Chicken Pasta

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Lemon Asparagus Chicken Pasta
This pasta tastes like spring!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • kosher salt
  • 1 lb. linguine or spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Freshly ground black pepper
  • 2 tsp. Italian seasoning
  • 2 tbsp. butter
  • 1 small red onion, chopped
  • 1 lb. asparagus, stalks trimmed and cut into thirds or quartered if large
  • ¾ c. heavy cream
  • ½ c. low-sodium chicken broth
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • ¾ c. shredded mozzarella
  • ½ c. freshly grated Parmesan, plus more for garnish
  • 1 lemon, sliced into half moons
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes.
  4. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine.
  5. Top with sliced chicken and garnish with more Parmesan and parsley.

Watch the recipe video here:

How To Make Lemon Asparagus Chicken Pasta

TBH, this is the best chicken pasta we've ever made.Full recipe: http://dlsh.it/OXaQUu3

Posted by Delish on Friday, March 2, 2018

Main dish

Tuscan Butter Salmon

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Tuscan Butter Salmon
Your new favorite salmon recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 4 (6-oz) salmon fillets, patted dry with paper towels
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 1½ c. halved cherry tomatoes
  • 2 c. baby spinach
  • ½ c. heavy cream
  • ¼ c. Parmesan
  • ¼ c. chopped herbs (such as basil and parsley)
  • Lemon wedges, for serving (optional)
Instructions
  1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  4. Return salmon back to skillet and simmer until salmon is cooked through, about 3 minutes more.
  5. Garnish with more herbs and squeeze lemon juice on top. Serve immediately.

Watch the recipe video here:

How To Make Tuscan Butter Salmon

Tuscan Butter Salmon is the impressive dinner that's actually SO easy.Full recipe: http://dlsh.it/vH6lh68

Posted by Delish on Wednesday, February 28, 2018

Breakfast

Drunken Strawberries

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Drunken Strawberries
These strawberries know how to have a good time.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb. strawberries
  • 2½ c. rosé
  • ½ c. vodka
  • ½ c. sugar
Instructions
  1. In a large bowl, place strawberries. Pour over rosé and vodka and let sit, soaking up the booze, at least 1 hour.
  2. Drain in a colander and pat strawberries dry with paper towels.
  3. Roll strawberries in sugar and serve.

Watch the recipe video here:

How To Make Drunken Strawberries

Drunken Strawberries = instant happiness.Full recipe: http://dlsh.it/J4oDaAg

Posted by Delish on Wednesday, February 28, 2018

Taco

Zucchini Taco Shells

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Zucchini Taco Shells
Turn zucchini into taco shells for your next taco night.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 3 c. grated zucchini (about 3 small zucchinis)
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. almond flour
  • ½ c. grated Cheddar cheese
  • 1 Egg, lightly beaten
  • ¼ tsp. garlic powder
  • Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)
Instructions
  1. c. grated zucchini (about 3 small zucchinis)
  2. kosher salt
  3. Freshly ground black pepper
  4. /4 c. almond flour
  5. /2 c. grated Cheddar cheese
  6. Egg, lightly beaten
  7. /4 tsp. garlic powder
  8. Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)

Watch the recipe video here:

How To Make Zucchini Taco Shells

This low-carb hack is what your next taco night needs ?Full recipe: http://dlsh.it/846ZZcp

Posted by Delish on Wednesday, February 28, 2018

Breakfast

Bell Pepper Meatball Subs

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Bell Pepper Meatball Subs
Bell peppers can be so much more than just forgotten dippers.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. ground beef
  • ⅓ c. breadcrumbs
  • ¼ c. chopped parsley
  • ¼ c. grated Parmesan, plus more for garnish
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tsp. kosher salt
  • ½ tsp. red pepper flakes
  • 2 tbsp. olive oil, divided
  • 1 (15-oz) jar marinara
  • 4 bell peppers, cored and halved
Instructions
  1. Preheat oven to 350°. In a large bowl, combine beef, breadcrumbs, parsley, parmesan, egg, garlic, salt and red pepper flakes. Mix until just combined and form into 16 balls.
  2. In a skillet over medium-high heat, add 1 tablespoon oil. Add meatballs and cook, turning occasionally, until seared on all sides, about 10 minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about 10 minutes more.
  3. Place bell peppers cut side-up on a large rimmed baking sheet and drizzle with olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through.
  4. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more parmesan, if using. Place remaining bell halves on top and serve.

Watch the recipe video here:

How To Make Bell Pepper Meatball Subs

Bell Pepper Meatball Subs are the low-carb dinner of your dreams. Full recipe: http://dlsh.it/ClMi0WS

Posted by Delish on Thursday, March 1, 2018

Breakfast

PB&J Cups

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PB&J Cups
Like your favorite sandwich but better.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. creamy peanut butter
  • ¼ c. coconut oil, melted
  • ¼ c. raspberry or strawberry jam
  • ½ c. Chopped peanuts
Instructions
  1. Line a muffin tin with paper liners. In a small bowl, stir together the peanut butter and coconut oil until combined.
  2. Divide half the mixture evenly among the 12 muffin cups, then freeze for 15 minutes.
  3. Spoon a teaspoon of jam in the middle of each peanut butter layer.
  4. Top with the remaining peanut butter mixture, sprinkle chopped peanuts, then freeze until solid, another 25 minutes.

Watch the recipe video here:

How To Make PB&J Cups

PB&J cups are the healthiest dessert you never knew you needed. Full recipe: http://dlsh.it/mx0vhX0

Posted by Delish on Tuesday, February 27, 2018

Main dish

Cowboy Butter

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Cowboy Butter
You're going to want to slather this on everything.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 c. butter, melted
  • Juice of ½ a lemon
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tbsp. Dijon mustard
  • 1 tbsp. prepared horseradish
  • Pinch of cayenne pepper
  • ¼ tsp. paprika
  • 2 tbsp. Freshly Chopped Parsley
  • 1 tbsp. freshly chopped chives
  • 2 tsp. minced thyme
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
  2. Stir in parsley, chives and thyme and season with salt and pepper.
  3. Serve with grilled meats, like steak or chicken, for dipping. It also tastes delish with cornbread!

Watch the recipe video here:

How To Make Cowboy Butter

You're gonna want to put Cowboy Butter on literally EVERYTHING.Full recipe: http://dlsh.it/rIEkCxE

Posted by Delish on Monday, February 26, 2018