Home Proper Tasty (Page 13)

Proper Tasty

Showing 177 Result(s)
Main dish

Beef Stew Gratin

Save Print
Beef Stew Gratin
This beef stew gratin is delicious ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500 g (1 lb) diced beef
  • 50 g (½ cup) plain flour
  • olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stems celery, diced
  • 2 tablespoons tomato puree
  • 2 cloves garlic, minced
  • 1 pinch fresh rosemary
  • 200 g (1 cup) chopped tomato
  • 125 mL (½ cup) red wine
  • 300 mL (1 ¼ cups) beef stock
  • 2 large potatoes, thinly chopped
  • 2 tablespoons butter, melted
  • salt, to taste
  • pepper, to taste
  • fresh thyme
  • 50 g (½ cup) gruyère cheese, grated
Instructions
  1. Preheat oven to 180°C (350˚F).
  2. Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
  3. Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
  4. Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
  5. Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
  6. Cover the pot with a lid and cook for 2 hours.
  7. Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
  8. Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
  9. Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
  10. Enjoy!

Watch the recipe video here:

Beef Stew Gratin

This beef stew gratin is delicious ?RECIPE: https://tasty.co/recipe/beef-stew-gratin

Posted by Proper Tasty on Friday, May 25, 2018

Main dish

Chicken Tikka Biryani

Save Print
Chicken Tikka Biryani
Homemade chicken tikka biryani because making it yourself is much more fun! ?
Author:
Cuisine: Indian
Recipe type: Main dish
Ingredients
CHICKEN TIKKA
  • 600 g (1 ⅓ lb) chicken breast
  • 400 mL (1 ⅔ cups) natural yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons tikka masala sauce
  • 1 tablespoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
CURRY
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon cumin seed
  • 2 black peppercorns
  • 2 cloves
  • 1 teaspoon red chili powder
  • ½ teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon salt
  • 2 tomatoes, finely chopped
  • 100 mL (½ cup) natural yogurt
  • 100 mL (⅓ cup) water
RICE
  • 400 mL (1 ⅔ cups) water
  • 300 g (1 ½ cups) basmati rice, soaked for at least 20 minutes
  • 1 bay leaf
  • ½ teaspoon cumin seed
BIRYANI ASSEMBLY
  • 200 g (1 ½ cups) onion, carmelised
  • 20 g (½ cup) fresh coriander, finely chopped
  • 1 tablespoon oil
  • 200 mL (1 cup) water, saffron-infused
Instructions
  1. Preheat the oven 220˚C (430˚F).
  2. Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
  3. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  4. Reserve the chicken tikka marinade for later use.
  5. Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
  6. Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
  7. Add in the chopped tomatoes and fry till soft.
  8. Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
  9. Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
  10. In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
  11. Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
  12. Enjoy!

Watch the recipe video here:

Chicken Tikka Biryani

Homemade chicken tikka biryani because making it yourself is much more fun! ?RECIPE: https://tasty.co/recipe/chicken-tikka-biryani

Posted by Proper Tasty on Saturday, May 26, 2018

Breakfast

Scalloped Potato Loaf

Save Print
Scalloped Potato Loaf
The layers of this scalloped potato loaf are gonna make you wanna dig in ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 lb (455 g) lean ground beef
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 14 oz (395 g) diced tomato, 1 can
  • 6 cups (240 g) fresh spinach
  • 5 russet potatoes
  • 13 slices mozzarella cheese
  • 2 tablespoons fresh parsley, chopped, for garnish
Instructions
  1. In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
  2. Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
  3. Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
  4. Preheat the oven to 350˚F (180˚C).
  5. Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
  6. In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
  7. Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
  8. Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
  9. Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
  10. Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
  11. Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
  12. Place a cutting board over the loaf pan and invert the loaf.
  13. Slice and garnish with parsley.
  14. Enjoy!

Watch the recipe video here:

Scalloped Potato Loaf

The layers of this scalloped potato loaf are gonna make you wanna dig in ?FULL RECIPE: https://tasty.co/recipe/scalloped-potato-loaf

Posted by Proper Tasty on Thursday, July 26, 2018

Main dish

Teriyaki Chicken Fried Rice Dome

Save Print
Teriyaki Chicken Fried Rice Dome
This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup (50 g) sugar
  • ½ cup (120 mL) soy sauce, plus 3 tablespoons, divided
  • ½ cup (120 mL) mirin
  • 2 lb (910 g) boneless, skinless chicken thighs, sliced
  • 1 tablespoon canola oil
  • 2 carrots, peeled and minced
  • 1 medium onion, minced
  • 1 red bell pepper, seeded and minced
  • salt, to taste
  • pepper, to taste
  • 1 cup (150 g) peas
  • 1 cup (150 g) broccoli florets
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups (1 kg) white rice, cooled
  • 6 large eggs, beaten
  • 1 sesame seeds, for garnish
  • scallions, sliced, for garnish
Instructions
  1. In a liquid measuring cup or small bowl, mix together the sugar, ½ cup (120 ML) soy sauce, and the mirin.
  2. Add the chicken to a large bowl. Pour ½ cup (130 G) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
  3. Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
  4. Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
  5. Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
  6. When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
  7. Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
  8. Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
  9. Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
  10. Enjoy!

Watch the recipe video here:

Teriyaki Chicken Fried Rice Dome

This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?FULL RECIPE: https://tasty.co/recipe/teriyaki-chicken-fried-rice-dome

Posted by Proper Tasty on Monday, July 23, 2018

Main dish

11 Herbs And Spices Fried Chicken

Save Print
11 Herbs And Spices Fried Chicken
11 herbs and spices fried chicken that you could just make at home yourself ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 400 mL (1 ¾ cups) buttermilk
  • 2 eggs
  • 8 chicken drumsticks
  • 2 L (8 ½ cups) vegetable oil
  • HERBS AND SPICES MIX
  • 250 g (2 cups) flour
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt
  • ½ tablespoon black pepper
  • 1 tablespoon mustard powder
  • 2 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon powdered ginger
  • 1 tablespoon white pepper
Instructions
  1. Beat the eggs into the buttermilk.
  2. Add the chicken pieces to the buttermilk mixture and chill for an hour.
  3. In a large mixing bowl, mix the flour with all the herbs and spices.
  4. Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
  5. Heat oil in a large sauce pan to 325˚F(170°C), then turn to low heat.
  6. Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
  7. Transfer to a paper towel-lined plate.
  8. Enjoy!

Watch the recipe video here:

Secret 11 Herbs and Spices Fried Chicken

11 herbs and spices fried chicken that you could just make at home yourself ? RECIPE: https://tasty.co/recipe/11-herbs-and-spices-fried-chicken

Posted by Proper Tasty on Tuesday, February 20, 2018

Breakfast

French-Style Apple Tart (Tarte Tatin)

Save Print
French-Style Apple Tart (Tarte Tatin)
French-style apple tart (Tarte Tatin) to get your week off to a sweet start ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 sheet puff pastry, thawed
  • 6 kg apple, preferably Honeycrisp or Granny Smith
  • 3 tablespoons water
  • 100 g (½ cup) sugar
  • 3 tablespoons unsalted butter
  • vanilla ice cream, for serving
Instructions
  1. Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
  2. Peel and quarter the apples, using a spoon or melon baller to remove the cores.
  3. Preheat oven to 375°F (190°C).
  4. In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
  5. Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
  6. Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
  7. Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
  8. Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
  9. Slice and serve with vanilla ice cream.
  10. Enjoy!

Watch the recipe video here:

French-Style Apple Tart (Tarte Tatin)

French-style apple tart (Tarte Tatin) to get your week off to a sweet start ?RECIPE: https://tasty.co/recipe/french-style-apple-tart-tarte-tatin

Posted by Proper Tasty on Monday, February 26, 2018

Breakfast

Salmon Dinner For Two

Save Print
Salmon Dinner For Two
A healthy meal for a romantic night!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Garlic Smashed Potatoes
  • 12-14 baby gold potatoes
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic
Herb Crusted Salmon
  • 2 Salmon Fillets
  • 5 cloves garlic
  • ¼ cup parsley
  • 2 tablespoons chives
  • 2 tablespoons dill
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 1 bunch asparagus
  • parmesan to taste (optional)
Chocolate Peanut Butter Skillet Brownie
  • ¾ cup brownie mix prepared
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 tablespoon water
  • ⅓ cup peanut butter
Instructions
Garlic Smashed Potatoes
  1. Boil potatoes in a medium pot for 15-20 minutes or until tender.
  2. Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
  3. Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
  4. Bake at 425˚F/220˚C for 15-20 minutes or until crispy.
  5. Garnish with thyme.
  6. Enjoy!
Herb Crusted Salmon
  1. In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
  2. Place salmon and asparagus on parchment covered oven tray.
  3. Drizzle with olive oil and garnish with salt and pepper.
  4. Spoon herb mix onto salmon fillets and coat evenly.
  5. Bake at 425˚F/220˚C for 12-14 minutes.
  6. Enjoy!
Chocolate Peanut Butter Skillet Brownie
  1. In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
  2. Transfer mix into skillet.
  3. Spoon softened peanut butter into skillet and mix in using a knife.
  4. Bake at 350˚F for 10-15 minutes or until toothpick comes out of the brownie clear.
  5. If desired, garnish with ice cream.
  6. Enjoy!

Watch the recipe video here:

Salmon Dinner For Two

Salmon dinner for two ?FULL RECIPES: http://bzfd.it/2mAyI2F

Posted by Proper Tasty on Tuesday, July 17, 2018

Pasta

Meatball Stuffed Shell Pasta

Save Print
Meatball Stuffed Shell Pasta
Meatball Stuffed Shell Pasta
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
MEATBALLS
  • 1 lb (455 g) ground beef
  • 1 lb (455 g) ground pork
  • 1 cup (50 g) panko breadcrumbs
  • ½ cup (75 g) dried minced onion, fine
  • ¼ cup (25 g) grated parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup (10 g) fresh parsley, finely chopped
  • 2 large eggs
  • 1 teaspoon kosher salt
  • pepper, to taste
RICOTTA-HERB MIXTURE
  • 15 oz (425 g) ricotta cheese
  • ½ cup (20 g) fresh basil, chopped
  • ½ cup (20 g) fresh parsley, chopped
  • 1 cup (110 g) grated parmesan cheese
  • 1 pinch salt
  • 12 oz (340 g) jumbo pasta shell, cooked according to package instructions
  • 32 oz (905 g) marinara sauce
  • parmesan cheese, for sprinkling
  • fresh basil, chopped, for garnish
Instructions
  1. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
  2. Preheat the oven to 425°F (220°C).
  3. Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
  4. Bake the meatballs for 10 minutes, until golden brown.
  5. Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
  6. Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
  7. Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
  8. Bake for 10 minutes, until the marinara sauce is warm.
  9. Top with chopped basil.
  10. Enjoy!

Watch the recipe video here:

Meatball Stuffed Shell Pasta

This meatball stuffed shell pasta is the ultimate comfort food! ?FULL RECIPE: https://tasty.co/recipe/meatball-stuffed-shell-pasta

Posted by Proper Tasty on Monday, July 16, 2018

Main dish

Crispy Baked Chicken Roll

Save Print
Crispy Baked Chicken Roll
It's crispy, it's stuffed, and it's DELICIOUS <img draggable="false" data-mce-resize="false" data-mce-placeholder="1" data-wp-emoji="1" class="emoji" alt="?" src="https://s.w.org/images/core/emoji/2.4/svg/1f60d.svg">
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 1 medium yellow onion, sliced
  • 2 cups (80 g) fresh spinach
  • 5 chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 10 slices ham
  • 12 slices swiss cheese
  • 3 cups (375 g) all-purpose flour
  • 8 large eggs, beaten
  • 3 cups (150 g) panko breadcrumbs
  • fresh parsley, chopped, for sprinkling
CREAMY DIJON SAUCE
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups (470 mL) milk
  • ¼ cup (60 g) dijon mustard
  • salt, to taste
  • pepper, to taste
  • 1 cup (100 g) shredded parmesan cheese
Instructions
  1. In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
  2. Add the onions and cook, stirring, until caramelized, about 10 minutes.
  3. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
  4. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
  5. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
  6. Season with salt and pepper.
  7. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
  8. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
  9. Refrigerate for 1 hour to set.
  10. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
  11. Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
  12. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
  13. Slice the chicken roll and serve with the sauce and fresh parsley.
  14. Enjoy!

Watch the recipe video here:

Crispy Baked Chicken Roll

It's crispy, it's stuffed, and it's DELICIOUS ?FULL RECIPE: https://tasty.co/recipe/crispy-baked-chicken-roll

Posted by Proper Tasty on Monday, July 16, 2018

Main dish

BBQ Chicken Nacho Poppers

Save Print
BBQ Chicken Nacho Poppers
BBQ Chicken Nacho Poppers recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
NACHO FILLING
  • 8 oz (225 g) whipped cream cheese
  • 3 cups (300 g) shredded cheese blend
  • 2 cups (250 g) shredded chicken, cooked
  • ½ cup (50 g) red pepper, diced
  • ½ cup (50 g) green pepper, diced
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup (145 g) BBQ sauce
BREADING
  • 3 cups (375 g) all-purpose flour
  • 6 eggs, beaten
  • 30 oz (850 g) nacho cheese chip, finely crushed
  • 5 qt (4 L) vegetable oil, for frying
FOR SERVING
  • 1 tablespoon fresh parsley, finely chopped, for garnish
  • 1 ½ cups (335 g) guacamole
  • 1 ½ cups (335 g) salsa
  • 1 ½ cups (345 g) sour cream
Instructions
  1. In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
  2. Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
  3. Cut the block into 32 triangle poppers.
  4. Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
  5. Heat the oil in a large pot to 375°F (190°C).
  6. Fry the poppers, four at a time, for 40 seconds, or until golden brown.
  7. Sprinkle parsley on top of the poppers.
  8. Serve with guacamole, salsa, and sour cream.
  9. Enjoy!

Watch the recipe video here:

BBQ Chicken Nacho Poppers

BBQ chicken nachos in a no-mess triangle shape ?FULL RECIPE: https://tasty.co/recipe/bbq-chicken-nacho-poppers

Posted by Proper Tasty on Saturday, July 14, 2018