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Main dish

Chicken Bacon Asparagus Twists

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Chicken Bacon Asparagus Twists
Chicken Bacon Asparagus Twists recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 tablespoons lemon juice, divided
  • 6 strips bacon
  • 12 stalks asparagus, ends trimmed
  • 1 cup greek yogurt (285 g)
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
Instructions
  1. On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.
  2. Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.
  3. Place chicken strips in a bowl. Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.
  4. Transfer to the refrigerator.
  5. Preheat oven to 400˚F (200˚C).
  6. On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.
  7. Wrap the cut strip of bacon around the asparagus.
  8. Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.
  9. Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.
  10. Bake for 10 minutes.
  11. Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.
  12. In a bowl add the Greek yogurt parsley, dill, ½ teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.
  13. Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
  14. Enjoy!

Watch the recipe video here:

These chicken asparagus twists are such a yummy appetiser! ?FULL RECIPE: https://tasty.co/recipe/chicken-bacon-asparagus-twists

Posted by Proper Tasty on Friday, July 19, 2019

Main dish

Gluten-Free Cauliflower Bread

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Gluten-Free Cauliflower Bread
Gluten-Free Cauliflower Brea recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray
  • 1 large head cauliflower
  • 6 large eggs, separated
  • 1 ½ cups almond flour (145 g)
  • ¼ cup grated parmesan cheese (25 g), optional
  • 5 cloves garlic, minced
  • 1 tablespoon baking powder
  • 5 tablespoons butter, melted
  • 1 pinch salt
  • 1 teaspoon italian seasoning
  • white sesame seed, for garnish
  • fresh parsley, chopped, for garnish
  • fresh rosemary, chopped, for garnish
Instructions
  1. Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13-cm) loaf pan with nonstick spray.
  2. Cut the cauliflower into florets and add to a food processor. Pulse until the cauliflower reaches a “rice”-like consistency. You should have 3-4 cups. (900 g)
  3. Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 4 minutes to steam the cauliflower and release its liquid. Let sit until cool enough to handle.
  4. Transfer the riced cauliflower to a bowl lined with cheesecloth or a tea towel. Tightly wrap the cauliflower and squeeze out all of the liquid, until it is dry and crumbles between your fingers. Set aside.
  5. Separate the yolks and whites of the eggs into two large bowls. Beat the whites with an electric hand mixer until stiff peaks form.
  6. Add about ¼ of the beaten whites to the bowl of yolks. Then, add the almond flour, Parmesan, if using, garlic, baking powder, butter, and salt. Gently mix with a rubber spatula until combined.
  7. Add the remaining egg whites, dried cauliflower, and Italian seasoning. Gently fold the ingredients together until just combined. Do not overmix, as this will break down the egg whites.
  8. Transfer the mixture to the prepared loaf pan and sprinkle the top with sesame seeds, parsley, and rosemary.
  9. Bake for 45-50 minutes, or until the bread is golden brown.
  10. Let cool, then slice and serve as desired.
  11. Nutrition Calories: 1844 Fat: 158 grams Carbs: 73 grams Fiber: 32 grams Sugars: 20 grams Protein: 60 grams
  12. Enjoy!

Watch the recipe video here:

This cauliflower bread if low-carb AND gluten-free ? ?FULL RECIPE: https://tasty.co/recipe/gluten-free-cauliflower-bread

Posted by Proper Tasty on Monday, July 8, 2019

Main dish

Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette

 

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Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette
Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups carrot (480 g), chopped
  • 4 cups turnip (650 g), chopped
  • 4 cups parsnip (400 g), peeled and chopped
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon Schwartz® ground black pepper
  • 6 cups fresh arugula (600 g)
  • ½ lb bacon (225 g), cooked and crumbled
  • ¼ cup crumbled goat cheese (30 g)
BLACK ONION SEED VINAIGRETTE
  • 1 teaspoon Schwartz® Black Onion Seeds
  • 1 teaspoon Schwartz® Mustard Seeds
  • ¼ teaspoon kosher salt
  • 1 tablespoon dijon mustard
  • ¼ cup apple cider vinegar (60 mL)
  • 2 tablespoons honey
  • ¼ cup extra virgin olive oil (60 mL)
Instructions
  1. Preheat the oven to 425˚F (220˚C).
  2. Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
  3. Roast the vegetables until crispy and tender, 30-35 minutes.
  4. Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
  5. In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
  6. Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
  7. In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
  8. Divide between plates and serve.
  9. Enjoy!

Watch the recipe video here:

Your new favorite salad is here! ?Get the recipe: https://tasty.co/recipe/hearty-winter-vegetable-salad-with-black-onion-seed-vinaigrette

Posted by Proper Tasty on Thursday, June 13, 2019

Main dish

Bacon-Wrapped Burger Ring

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Bacon-Wrapped Burger Ring
This bacon-wrapped burger ring is gonna WOW everyone at your next party ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
BURGER
  • 2 lb ground beef (910 g)
  • ¼ cup worcestershire (70 mL)
  • ¼ cup dijon mustard (60 g)
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 lb bacon (455 g), cut in half
  • 8 rolls
  • 1 cup lettuce (70 g), chopped
  • 1 tomato, sliced
FONDUE
  • 1 ½ cups milk (360 mL), divided
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese (100 g)
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup green chilli (50 g)
  • ¼ cup dijon mustard (60 g)
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the ground beef, worcestershire sauce, Dijon mustard, salt, pepper, onion powder, and garlic powder. Mix to combine.
  3. Transfer to a wire rack on a sheet pan. Create a ring shape with the meat mixture, gently pressing it flat until it’s 2 inches (5 cm) thick.
  4. Place each piece of bacon around the meat ring tucking the bacon underneath.
  5. Bake for 20 minutes, then broil 15-20 minutes on high heat until bacon is crisp.
  6. In a saucepan, add ½ cup (120 ml) of milk and flour on medium heat, whisking until thickened and pulling away from pan.
  7. Pour in the rest of the milk and add the salt, stir until bubbling and thickened about 5 minutes. Remove from heat.
  8. Stir in cheese, pepper, garlic powder, onion powder, green chilies, and Dijon mustard. Transfer to a ramekin or bowl. Set aside.
  9. Arrange the bottom rolls in a circle. Place meat ring on top of buns. Add lettuce and tomato on top of the meat ring then place the top part of the buns around the top of the meat ring.
  10. Place fondue in the center of the meat ring. Slice and serve immediately.
  11. Enjoy!

Watch the recipe video here:

This bacon-wrapped burger ring is gonna WOW everyone at your next party ?FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-burger-ring

Posted by Proper Tasty on Wednesday, June 19, 2019

Dessert

Apple Pie Cheesecake

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Apple Pie Cheesecake
Apple Pie Cheesecake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CHEESECAKE
  • 2 pie crusts
  • 24 oz cream cheese (680 g)
  • 1 cup sugar (200 g)
  • 1 cup sour cream (230 g)
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 eggs
APPLE PIE FILLING
  • 3 medium apples, peeled, cored and cubed
  • 1 cup water (240 mL)
  • ⅓ cup sugar (65 g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons cornstarch
Instructions
  1. Preheat oven to 300˚F (150˚C).
  2. Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
  3. In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
  4. Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
  5. Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
  6. After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
  7. Turn up the oven temperature to 425˚F (220˚C).
  8. In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
  9. Once cool, spread apple pie filling over cheesecake.
  10. Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
  11. Brush with egg wash.
  12. Bake for 25 minutes, until golden brown.
  13. Chill until set then serve.
  14. Enjoy!

Watch the recipe video here:

This apple pie cheesecake is the best of both worlds ?FULL RECIPE: https://tasty.co/recipe/apple-pie-cheesecake

Posted by Proper Tasty on Tuesday, September 3, 2019

Main dish

Fish And Chips

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Fish And Chips
Fish And Chips
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 russet potatoes, cut into fried
  • canola oil, for frying
  • 1 teaspoon kosher salt, plus more to taste
  • 2 lb cod fillets (910 g)
  • freshly ground black pepper, to taste
  • 2 ½ cups all-purpose flour (310 g), divided
  • 1 teaspoon baking powder
  • 1 bottle beer
  • fresh parsley, chopped, for garnish
  • 1 lemon, cut into wedges, for serving
  • tartar sauce, for serving
  • ketchup, for serving
  • malt vinegar, for serving
Instructions
  1. Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
  2. Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
  3. Drain the potatoes and blot dry thoroughly with paper towels.
  4. Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
  5. Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
  6. Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
  7. Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
  8. Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
  9. In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
  10. Dip the dredged cod in the batter, turning to coat completely.
  11. Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
  12. Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
  13. Enjoy!

Watch the recipe video here:

It's definitely a fish and chips kind of night.Get the recipe: https://tasty.co/recipe/fish-and-chips

Posted by Proper Tasty on Monday, July 1, 2019

Main dish

Monkey Bread Brie Fondue

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Monkey Bread Brie Fondue
You'll definitely brie happy once you eat this monkey bread brie fondue ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon unsalted butter
  • 1 medium white onion, thinly sliced
  • 26 oz pizza dough (735 g)
  • ½ cup bacon (110 g), chopped
  • 4 tablespoons unsalted butter, ½ stick, melted
  • 8 oz brie cheese (225 g), 1 wheel
  • 1 fresh chive, chopped, for garnish
  • broccoli floret, steamed, for serving
  • 1.5 lb baby potato (680 g), boiled, halved, for serving
  • mushroom, sauteed, for serving
Instructions
  1. Preheat the oven to 400˚F (200˚C). Prepare a 9-inch (22 cm) round cake pan with a 3½- inch (8 cm) ramekin in the center and set nearby.
  2. Melt the butter in a large pan over medium-low heat. Add the onion and sauté until caramelized, stirring occasionally for about 15 minutes. Remove the pan from the heat.
  3. Take a golf ball-sized piece of pizza dough and flatten it out with your fingers. Stuff the dough with about a teaspoon of caramelized onions and cooked bacon. Close the dough ball by pinching at the seam and roll into a ball in your hands. Repeat with the remaining dough and fillings.
  4. Dip each stuffed ball in the melted butter. Place the stuffed balls in the prepared cake pan, stacking them around the ramekin.
  5. Bake for 30 minutes, or until golden brown. Remove from the oven and reduce the oven temperature to 350˚F (180°C). Remove the ramekin with tongs (it will be hot!).
  6. Place the wheel of brie in the center. Return the pan to the oven for 10 minutes more, or until the brie is soft.
  7. Brush the monkey bread with more melted butter and sprinkle the bread and cheese with chives. Serve with vegetables like broccoli, potatoes, and mushrooms for dipping.
  8. Enjoy!

Watch the recipe video here:

You'll definitely brie happy once you eat this monkey bread brie fondue ?FULL RECIPE: https://tasty.co/recipe/monkey-bread-brie-fondue

Posted by Proper Tasty on Monday, May 6, 2019

Dessert

Upside-down Banana Bread

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Upside-down Banana Bread
Grab a friend and try to make this upside down banana cake ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 ripe bananas
  • 3 eggs
  • ½ cup oil (120 mL)
  • ½ cup granulated sugar (100 g)
  • 1 tablespoon ground cinnamon
  • 2 cups all-purpose flour (250 g)
  • ½ cup butter (115 g)
  • 1 cup brown sugar (220 g)
  • 2 bananas, sliced
  • vanilla ice cream
Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
  3. Add the flour and mix until the batter has no large pockets of flour. Set aside.
  4. In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
  5. Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
  6. Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
  7. Lay the banana slices evenly on top of the caramel.
  8. Spread the banana bread batter on top.
  9. Bake 40-50 minutes.
  10. Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
  11. Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
  12. Slice, then serve with vanilla ice cream.
  13. Enjoy!

Watch the recipe video here:

Grab a friend and try to make this upside down banana cake ?FULL RECIPE: https://tasty.co/recipe/upside-down-banana-bread

Posted by Proper Tasty on Tuesday, June 4, 2019

Salads

Eggplant Potato Tomato Stew

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Eggplant Potato Tomato Stew
Eggplant Potato Tomato Stew recipe.
Author:
Cuisine: Italian
Recipe type: Salad
Ingredients
  • 4 medium yukon potatoes
  • 2 medium eggplants, chopped
  • 2 red bell peppers, seeded and chopped
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste, divided
  • ¾ teaspoon pepper, plus more to taste, divided
  • 1 medium yellow onion, diced
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 3 medium beefsteak tomatoes, diced
  • 1 ½ cups low sodium vegetable broth (360 mL)
  • fresh parsley, for serving
Instructions
  1. Preheat the oven to 400ºF (200ºC).
  2. With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  3. Drain the potatoes, and rinse with cold water. Peel off the skin.
  4. Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  5. Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  6. Bake for 25 minutes, flipping halfway through.
  7. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  8. Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  9. Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  10. Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  11. Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  12. Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  13. Enjoy!

Watch the recipe video here:

Warm up with this delicious aubergine potato tomato stew ?RECIPE: https://tasty.co/recipe/eggplant-potato-tomato-stew

Posted by Proper Tasty on Thursday, February 28, 2019

Breakfast

Fish Fingers With Avocado Dip

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Fish Fingers With Avocado Dip
Dip that fish in the avo and have a good time!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Fish Fingers
  • 1½ pounds white fish fillets
  • 1½ cups bread crumbs
  • 2 tablespoons chopped parsley
  • 1 lemon, zested
  • ⅓ cup all-purpose flour
  • 3 large eggs, whisked
Avocado Dip
  • 2 avocados
  • 1 cup plain Greek yogurt
  • ¼ cup lime juice
  • ¼ cup olive oil
  • ¼ cup cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. Cut white fish fillets into 3x4-inch long strips. Set aside.
  3. In a small bowl, combine bread crumbs, parsley, and lemon zest.
  4. Place the flour and eggs in two separate bowls.
  5. Coat each fish strip with the flour, then eggs, and then bread crumbs.
  6. Transfer strips to baking sheet and bake for 15 minutes, flipping halfway and until golden brown.
  7. Combine the avocados, yogurt, lime juice, olive oil, cilantro, salt, and pepper in a food processor and blend until smooth.
  8. Serve with baked fish fingers.
  9. Enjoy!

Watch the recipe video here:

Fish Fingers With Avocado Dip ?FULL RECIPE: http://bzfd.it/2tzjYpR

Posted by Proper Tasty on Friday, June 28, 2019