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Main dish

This Shrimp And Avocado Taco Salad Is Delicious And Low-Carb

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This Shrimp And Avocado Taco Salad Is Delicious And Low-Carb
Shrimp + avocado = everything.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons oil
  • 1 pound medium shrimp, peeled and deveined
  • 1 large head romaine lettuce, chopped
  • 4 tomatoes, diced
  • ½ jalapeño, deseeded and finely diced(optional)
  • ¼ red onion, finely diced
  • 2 tablespoons cilantro, minced
  • 1 large avocado, diced
  • ½ teaspoon salt
  • 1 lime, juiced (2 tablespoons juice)
For the taco seasoning:
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ½ teaspoon chili powder
Instructions
  1. Heat the oil in a skillet over medium-high heat.
  2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
  3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
  4. Serve with tortilla strips, if desired.
  5. Enjoy!

Watch the recipe video here:

Shrimp And Avocado Taco Salad

Shrimp and avocado taco salad ??FULL RECIPE: http://bzfd.it/2koxhV0

Posted by Proper Tasty on Tuesday, August 21, 2018

Main dish

Peri Peri Chicken Feast

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Peri Peri Chicken Feast
Dig into this cheeky peri peri chicken feast with your mates this weekend ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 chicken
MARINADE
  • 1 cup olive oil (200 mL)
  • ½ cup white vinegar (120 mL)
  • 8 bird-eye chillis
  • 8 cloves garlic
  • 2 medium onions
  • 4 teaspoons dried oregano
  • 4 teaspoons paprika
  • 2 teaspoons sugar
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 1 roasted pepper
  • 1 lemon, juiced
  • PERI PERI CHIPS
  • 1 lb chip (500 g)
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
SIDES
  • 2 oz mayonnaise (50 g)
  • 2 oz hummus (50 g)
Instructions
  1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
  2. Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
  3. Cover and marinate in the fridge for at least 3 hours or overnight.
  4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
  5. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
  6. Use as a dip for your chicken or mix some into mayonnaise or hummus!
  7. To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
  8. Enjoy!

Watch the recipe video here:

Dig Into This Cheeky Peri Peri Chicken Feast With Your Mates

Dig into this cheeky peri peri chicken feast with your mates this weekend ??RECIPE: https://tasty.co/recipe/peri-peri-chicken-feast

Posted by Proper Tasty on Friday, February 16, 2018

Dessert

Chocolate Peanut Butter Mousse ‘Box’ Cake

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Chocolate Peanut Butter Mousse 'Box' Cake
This chocolate peanut butter mousse cake is so decadent ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
BROWNIE LAYER
  • 18 oz brownie mix, 1 package (510 g)
  • 2 large eggs
  • ½ cup vegetable oil (120 mL)
  • 3 tablespoons water
PEANUT BUTTER MOUSSE
  • ½ teaspoon gelatin
  • 1 tablespoon water
  • 1 cup smooth peanut butter (240 g)
  • ½ cup powdered sugar (60 g)
  • 1 ½ cups whipped cream (90 g)
CHOCOLATE MOUSSE
  • ½ teaspoon gelatin
  • 1 tablespoon water
  • 1 ½ cups chocolate chips (260 g)
  • 1 ½ cups heavy cream (360 mL)
  • 1 ½ cups whipped cream (90 g)
  • 6 peanut butter cups, for serving
Instructions
  1. Preheat the oven to 325°F (160°C).
  2. Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
  3. Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
  4. Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
  5. Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
  6. In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
  7. Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
  8. Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
  9. Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
  10. In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
  11. Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
  12. Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
  13. Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
  14. Let the cake thaw for 15 minutes, then serve.
  15. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter Mousse Cake

This chocolate peanut butter mousse cake is so decadent ?FULL RECIPE: https://tasty.co/recipe/chocolate-peanut-butter-mousse-box-cake

Posted by Proper Tasty on Thursday, August 16, 2018

Main dish

Upside Down Banana Bread Cinnamon Rolls

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Upside Down Banana Bread Cinnamon Rolls
These banana cinnamon rolls will flip your dessert game right upside down ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup (240 mL) whole milk
  • 4 tablespoons unsalted butter, ½ stick
  • ¾ oz (20 g) instant yeast, 1 packet
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • 4 ½ cups (560 g) all-purpose flour, divided
  • 2 tablespoons oil
  • FILLING
  • 4 tablespoons unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon cinnamon
  • CARAMEL SAUCE
  • ½ cup (115 g) unsalted butter, 1 stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup (85 g) honey
  • 1 cup (100 g) walnuts, chopped
Instructions
  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
  15. Enjoy!

Watch the recipe video here:

Upside Down Banana Bread Cinnamon Rolls

These banana cinnamon rolls will flip your dessert game right upside down ?FULL RECIPE: https://tasty.co/recipe/upside-down-banana-bread-cinnamon-rolls

Posted by Proper Tasty on Monday, August 13, 2018

Main dish

Eggs Florentine Domes

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Eggs Florentine Domes
Eggs Florentine Domes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 large slices ham, large slices
  • 2 english muffins, halved
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 10 oz (280 g) spinach, uncooked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 large eggs
HOLLANDAISE SAUCE
  • 4 large egg yolks
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 1 tablespoon fresh chives, chopped, for serving
Instructions
  1. Preheat the broiler.
  2. Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
  3. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
  4. Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
  5. Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
  6. In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
  7. Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
  8. Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
  9. Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
  10. Serve with hollandaise sauce and chives.
  11. Enjoy!

Watch the recipe video here:

Eggs Florentine Dome

Classic Eggs Florentine with a twist ?FULL RECIPE: https://tasty.co/recipe/eggs-florentine-domes

Posted by Proper Tasty on Saturday, August 11, 2018

Dessert

The Best Gooey Salted Caramel Brownies

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The Best Gooey Salted Caramel Brownies
If you love salted caramel, then these gooey brownies are the best ever! ?✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray, for greasing
  • ¾ cup (175 g) unsalted butter, 1½ sticks, melted
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 3 large eggs
  • ¾ teaspoon vanilla extract
  • 1 ½ cups (190 g) all purpose flour
  • ¼ cup (30 g) unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ cup (85 g) semi-sweet chocolate chips
  • 3 cups (985 g) soft caramel candy
TOPPING
  • 1 ½ cups (490 g) soft caramel candy
  • ¼ cup (60 mL) heavy cream
  • flaky sea salt, for sprinkling
Instructions
  1. Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  2. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  3. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  4. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  5. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  6. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  7. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

The Best Gooey Salted Caramel Brownies

If you love salted caramel, then these gooey brownies are the best ever! ?✨FULL RECIPE: https://tasty.co/recipe/the-best-gooey-salted-caramel-brownies

Posted by Proper Tasty on Thursday, August 9, 2018

Dessert

Chocolate Cheesecake Pudding Cups

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Chocolate Cheesecake Pudding Cups
These chocolate cheesecake pudding cups are absolutely genius! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 chocolate pudding cups
  • 1 cup (170 g) semisweet chocolate
  • 2 teaspoons coconut oil
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) sugar
  • 1 teaspoon vanilla extract
TOPPING
  • peanuts, crushed
  • caramel
  • cookies, crushed
  • strawberry, sliced
Instructions
  1. Open the chocolate pudding cups and spoon the pudding into a medium bowl. Place the pudding in the refrigerator and wash out the plastic cups.
  2. Using scissors, cut the cups down one side and across the bottom, leaving one side of the cup intact. Tape the cut edges together to seal the cups. Set aside.
  3. Place the chocolate chips in a medium microwave-safe bowl. Add the coconut oil and melt in the microwave in 30-second intervals for 1 minute total. Stir the chocolate until smooth.
  4. Spoon the melted chocolate into the plastic cups. Tilt the cups to coat the insides completely and pour any excess chocolate back into the bowl.
  5. Place the cups on a baking sheet and refrigerate until set, about 5 minutes.
  6. Add the cream cheese to a medium bowl with the sugar and vanilla. Stir until smooth and well-combined. Transfer to a piping bag or zip-top plastic bag with a corner cut off.
  7. Transfer the reserved chocolate pudding to another piping bag or zip-top plastic bag with a corner cut off.
  8. Peel the tape off the pudding cups and carefully remove the plastic from the chocolate cups.
  9. Flip the cups upright and pipe the chocolate pudding into the bottom of the cups. Top the pudding with the cheesecake mixture and your favorite dessert toppings, such as crushed peanuts, caramel sauce, crushed cookies, and/or strawberries.
  10. Enjoy!

Watch the recipe video here:

Chocolate Cheesecake Pudding Cups

These chocolate cheesecake pudding cups are absolutely genius! ?FULL RECIPE: https://tasty.co/recipe/chocolate-cheesecake-pudding-cups

Posted by Proper Tasty on Saturday, August 4, 2018

Cake Dessert

Crispy Rice Cereal Chocolate Cheesecake

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Crispy Rice Cereal Chocolate Cheesecake
You won't believe how deliciious this crispy rice cereal chocolate cheesecake is! ???
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¼ cup (60 g) unsalted butter, ½ stick
  • 10 oz (285 g) mini marshmallows
  • 6 cups (180 g) crispy rice cereal
  • 8 oz (225 g) semisweet chocolate
  • ¼ cup (60 mL) heavy cream
  • 16 oz (455 g) cream cheese, softened
  • ½ cup (100 g) sugar
  • 1 teaspoon vanilla
  • 2 ½ cups (150 g) whipped cream, divided
  • chocolate bar, for shaving
Instructions
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
  3. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
  4. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
  5. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
  6. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
  7. Pour in the melted chocolate and stir to incorporate.
  8. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
  9. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
  10. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
  11. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
  12. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Crispy Rice Cereal Chocolate Cheesecake

You won't believe how deliciious this crispy rice cereal chocolate cheesecake is! ???FULL RECIPE: https://tasty.co/recipe/crispy-rice-cereal-chocolate-cheesecake

Posted by Proper Tasty on Wednesday, August 1, 2018

Dessert

Fluffy Chocolate Lava Pancakes

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Fluffy Chocolate Lava Pancakes
Fluffy pancakes AND melted chocolate? The perfect breakfast! ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup (240 mL) heavy cream, hot
  • 1 cup (170 g) dark chocolate
  • 2 egg yolks
  • 2 tablespoons white sugar
  • 3 tablespoons butter, melted
  • 1 ½ cups (360 mL) milk
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites
TOPPINGS (OPTIONAL)
  • maple syrup
  • powdered sugar
  • fresh berries
  • butter
Instructions
  1. Add the dark chocolate into the heated heavy cream. Mix both together until the chocolate fully melts forming a chocolate ganache.
  2. Pour the ganache into mason jar lid rings that are laying on a parchment paper-lined sheet tray. Freeze the chocolate ganache for at least 15 minutes to firm up.
  3. In a large bowl, add the egg yolks, sugar, and melted butter, whisk until smooth. Add in the milk, whisk again. Then sift in the flour, baking powder and salt.
  4. Whisk the dry ingredients into the wet until as smooth as possible. Small lumps are perfectly fine.
  5. Beat the egg whites until stiff peaks form and then fold them into the pancake batter until just combined.
  6. In a small skillet, melt butter until bubbling and then add your pancake batter. Take chocolate ganache disc straight from the freezer and place on top of the batter and press in down to the center. Put another layer of batter over the top.
  7. Cover the skillet with a lid and let the pancakes cook on low heat for 20-30 minutes or until the top has full set. Then flip the pancake and cook the other side for 2 minutes on medium heat to color the other side.
  8. Serve with butter, maple syrup, powdered sugar, or berries (optional).
  9. Enjoy!

Watch the recipe video here:

Fluffy Chocolate Lava Pancakes

Fluffy pancakes AND melted chocolate? The perfect breakfast! ??FULL RECIPE: https://tasty.co/recipe/fluffy-chocolate-lava-pancakes

Posted by Proper Tasty on Saturday, June 16, 2018

Breakfast

Ham And Cheese Lattice Quiche

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Ham And Cheese Lattice Quiche
Wake up and get some ham and cheese lattice quiche in your life ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 premade pie crusts
  • 2 tablespoons flour
  • 2 cups (340 g) dried bean
  • 8 eggs
  • ¼ cup (35 g) zucchini, sliced
  • 1 cup (200 g) tomato, chopped
  • ¼ cup (25 g) shredded mozzarella cheese
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 cup (240 mL) heavy cream
  • 10 slices ham slice, ½ inch (2 cm) piece
  • 15 slices cheese slice, ½ inch (2 cm) piece
Instructions
  1. Preheat oven to 350°F (177°C).
  2. On a floured surface, trim the pie crusts to fit a 9x9-inch (23x23-cm) square pan.
  3. Overlap the pie crusts slightly and use a rolling pin to roll out until smooth.
  4. Place the large pie crust onto the parchment paper-lined square pan, so that the edges hang over the sides of the pan
  5. Line the asparagus stalks along the edge of the pan.
  6. Cover the asparagus border with pie the crust, trimming any excess.
  7. Place a parchment paper square at the base of the pie crust and add dried beans.
  8. Bake the pie crust for 40 minutes.
  9. In a bowl, whisk the eggs.
  10. Add in the asparagus, zucchini, tomatoes, mozzarella, pepper, salt, and heavy cream, whisking to combine.
  11. Pour the mixture into the baked pie crust and bake for another 40 minutes.
  12. On a sheet of parchment paper, assemble the ham and cheese lattice.
  13. Lay the lattice on top of the quiche.
  14. Bake for another 20 minutes.
  15. Remove the parchment paper and cut the quiche into 9 servings.
  16. Enjoy!

Watch the recipe video here:

Ham And Cheese Lattice Quiche

Wake up and get some ham and cheese lattice quiche in your life ?FULL RECIPE: https://tasty.co/recipe/quiche-with-ham-and-cheese-lattice

Posted by Proper Tasty on Sunday, June 24, 2018