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Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

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Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb duck breast, 1-pound (910 g)
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato (455 g)
  • 1 sprig fresh rosemary
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Pat dry the duck breasts with a paper towel.
  2. Score the duck skin with sharp knife, making sure to not cut into the flesh.
  3. Season the duck breasts on both sides with salt and pepper.
  4. Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  5. Using the bottom of a ramekin or your palm, gently smash the potatoes.
  6. Preheat the oven to 400˚F (200˚C).
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, or 6 minutes for medium.
  10. Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
  11. In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch (1 cm) pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

This dinner will leave your guests saying wow ? ✨FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoes

Posted by Proper Tasty on Wednesday, July 31, 2019

Main dish

Cauliflower Shrimp Fried Rice

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Cauliflower Shrimp Fried Rice
Cauliflower Shrimp Fried Rice recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups cauliflower florets (450 g)
  • 1 teaspoon sesame oil
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 1 lb large shrimp, peeled and deveined (455 g)
  • 1 cup frozen peas, thawed (150 g)
  • 2 eggs, beaten
  • 3 tablespoons low sodium soy sauce
  • ½ teaspoon white pepper
  • green onion, for garnish
Instructions
  1. Pulse cauliflower in a food processor until broken into rice-sized pieces.
  2. Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
  3. Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
  4. Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
  5. Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
  6. Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
  7. Enjoy!

Watch the recipe video here:

Cauliflower And Shrimp "Fried Rice"FULL RECIPE: https://tasty.co/recipe/cauliflower-shrimp-fried-rice

Posted by Proper Tasty on Thursday, July 11, 2019

Main dish

Beef Broccoli-Stuffed Rice Triangles

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Beef Broccoli-Stuffed Rice Triangles
Beef Broccoli-Stuffed Rice Triangles recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RICE
  • 3 cups japanese short grain rice (600 g)
  • 3 cups water (720 mL)
STIR FRY SAUCE
  • ½ cup soy sauce (120 mL)
  • ¼ cup honey (85 g)
  • ½ teaspoon garlic, minced
  • 1 clove garlic, minced
FILLING
  • 1 tablespoon vegetable oil
  • ½ lb boneless round steak, diced (225 g)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ small yellow onion, finely chopped
  • 1 cup broccoli, finely chopped (150 g)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ½ tablespoon sesame seeds
  • 2 tablespoons vegetable oil
  • ½ cup soy sauce (120 mL)
  • scallion, thinly sliced, for garnish
Instructions
Make the rice:
  1. Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.
  2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.
Make the stir fry sauce:
  1. In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.
Make the filling:
  1. Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.
  2. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.
  3. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.
  4. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.
  5. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.
  6. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.
  7. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.
  8. Sprinkle the rice triangles with scallions, then serve.
  9. Enjoy!

Watch the recipe video here:

You know what they say, triangles are the tastiest shape! ??FULL RECIPE: https://tasty.co/recipe/beef-broccoli-stuffed-rice-triangles

Posted by Proper Tasty on Friday, July 5, 2019

Burgers

Chicken Gyro Sliders

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Chicken Gyro Sliders
Chicken Gyro Sliders
Author:
Cuisine: American
Recipe type: Burger
Ingredients
CHICKEN SKEWERS
  • 1 cup greek yogurt (245 g)
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne
  • 1 teaspoon cinnamon
  • pepper, to taste
  • 2 tablespoons tahini paste
  • 2 tablespoons olive oil
  • salt, to taste
  • 2 lb boneless, skinless chicken thighs, chopped into 1-inch (2-cm) cubes (910 g)
TZATZIKI
  • 2 cups greek yogurt (490 g)
  • 1 cup english cucumber, grated, salted, and drained (135 g)
  • 1 lemon, zested
  • 2 cloves garlic, minced
  • ¼ cup fresh dill, chopped (10 g)
  • pepper, to taste
  • salt, to taste
  • 1 tablespoon olive oil
  • 1 lemon, juiced
ASSEMBLY
  • slider bun, or dinner roll
  • ½ cup tomato, diced (100 g)
  • ½ cup red onion, chopped (75 g)
  • ¼ cup olive oil (60 mL)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • salt, to taste
SPECIAL EQUIPMENT
  • wooden skewer
Instructions
  1. Soak the wooden skewers in water for 30 minutes.
  2. In a large bowl, combine the Greek yogurt, paprika, oregano, coriander, cumin, garlic, cayenne, cinnamon, pepper, tahini, olive oil, and salt.
  3. Add the chicken and stir to coat completely in the sauce. Cover with plastic wrap and marinate in the fridge for at least 30 minutes or up to 4 hours.
  4. Preheat the oven to 400˚F (200˚C).
  5. Make the tzatziki: in a medium bowl, combine the Greek yogurt, cucumber, lemon zest, garlic, dill, pepper, salt, olive oil, and lemon juice. Stir to combine. Cover and refrigerate until ready to use.
  6. Thread 3-5 pieces of chicken onto each wooden skewer until loosely filled, leaving at least an inch (2 cm) of space on either end of the skewers. Place the skewers on a baking sheet and bake for 20 minutes.
  7. Slice the dinner rolls in half. Place the bottom half on a greased baking sheet. Sprinkle with diced tomatoes and chopped red onion.
  8. Stick the par-cooked chicken skewers into the bottom buns, spacing evenly. Place the top buns over the skewers and press down.
  9. Combine the olive oil, garlic, parsley, and salt in a small bowl and brush on the top buns.
  10. Bake the buns and the chicken for 10 more minutes, or until the chicken is fully cooked and the bread is toasted.
  11. Place the gyro sliders on a large platter and serve with tzatziki.
  12. Enjoy!

Watch the recipe video here:

WOW your party guests with these towering sliders! ?FULL RECIPE: https://tasty.co/recipe/chicken-gyro-sliders

Posted by Proper Tasty on Thursday, June 27, 2019

Cake Dessert

Triple-Decker Cheesecake Tower

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Triple-Decker Cheesecake Tower
Triple-Decker Cheesecake Tower
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 oz brownie mix, 2 boxes, prepared according to package instructions (510 g)
  • 1 chocolate cheesecake, 8 inch (20 cm) prepared
  • 15 oz red velvet cake mix, 1½ boxes, prepared according to package instructions without the water (425 g)
  • 2 vanilla cheesecakes, 8 inch (20 cm) prepared
  • 40 oz chocolate chip cookie dough (1.1 kg)
  • 8 cups cream cheese icing (920 g)
  • 2 cups chocolate ganache (575 g)
  • 10 oz chocolate, chopped (285 g)
SPECIAL EQUIPMENT
  • 3 springform pans, 9 inch (23 cm)
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.
  3. In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.
  4. In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.
  5. Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.
  6. Chill the cakes overnight in the refrigerator.
  7. Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.
  8. Add the cookie cake to the platter and spread the top with layer of frosting.
  9. Stack the brownie cake on top, then spread another layer of frosting on top.
  10. Finally, place the red velvet cake on top, then frost the top and sides evenly.
  11. Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.
  12. Decorate the lower part of the cake by pressing the chocolate chunks into the sides.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

3 Cheesecakes, 3 desserts, one dream.?FULL RECIPE: https://tasty.co/recipe/triple-decker-cheesecake-tower

Posted by Proper Tasty on Wednesday, June 26, 2019

Breakfast

Baked Avocado Tacos

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Baked Avocado Tacos
Baked Avocado Tacos
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup wheat flour (60 g)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 ½ cups whole wheat bread crumb (170 g)
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 avocados
  • ¾ cup plain yogurt (185 g)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves fresh garlic, finely minced
  • 1 lime, juiced
  • ½ cup green cabbage, finely sliced (50 g)
  • ½ cup red cabbage, finely sliced (50 g)
  • ½ cup shredded carrot (55 g)
  • 1 pack corn tortilla
Instructions
  1. Add the flour, salt, and pepper to a bowl and whisk to combine.
  2. In a separate bowl, crack the eggs and whisk.
  3. In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
  4. Halve the avocados, cutting from the stem to the base.
  5. Preheat an oven to 350°F (180°C)
  6. Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
  7. Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
  8. Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
  9. Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
  10. In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you’re ready to serve.
  11. Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
  12. Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
  13. Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
  14. Enjoy!

Watch the recipe video here:

These baked avocado tacos because they're gonna change your life! ?FULL RECIPE: https://tasty.co/recipe/baked-avocado-tacos

Posted by Proper Tasty on Tuesday, June 25, 2019

Dessert

Unicorn Cheesecake

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Unicorn Cheesecake
Unicorn Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FILLING
  • 48 oz cream cheese (1.3 kg)
  • 1 cup sugar (200 g)
  • 2 tablespoons vanilla extract
  • 2 cups milk (480 mL)
  • 2 tablespoons gelatin
  • food coloring, blue, purple, and pink
CRUST
  • 20 graham crackers
  • 4 tablespoons unsalted butter
  • ⅓ cup sugar (65 g)
UNICORN HORNS
  • 9 mini waffle cones
  • 2 cups white chocolate, melted (340 g)
  • sprinkles, pink and blue
FOR GARNISH
  • sprinkles
  • gumballs
  • swirl lollipop
Instructions
  1. Make the filling: In a large bowl, use an electric hand mixer to combine the cream cheese, sugar, and vanilla. Microwave the milk for 2 minutes and mix with the gelatin. Add to the cream cheese mixture.
  2. Separate the batter into 3 medium bowls. Add a drop of food coloring to each bowl and stir to combine.
  3. Make the crust: Add the graham crackers to a zip-top plastic bag and use a rolling pie to crush until they resemble coarse sand. Transfer to a medium bowl and add the butter and sugar. Mix until thoroughly combined. Press into a greased 8-inch springform pan and chill.
  4. Pour the blue batter into the graham cracker crust and refrigerate for 30 minutes, or until firm. Add the purple batter, and refrigerate for another 30 minutes. Add the pink batter, and refrigerate for 60 minutes more.
  5. To make the unicorn horns, dip each waffle cone into the white chocolate, top with sprinkles, and chill until firm.
  6. Top the cheesecake with the sprinkles, unicorn horns, gumballs, and the lollipop.
  7. Enjoy!

Watch the recipe video here:

This unicorn cheesecake is ✨magical ✨FULL RECIPE: https://tasty.co/recipe/unicorn-cheesecake

Posted by Proper Tasty on Tuesday, June 25, 2019

Main dish

Mashed Potato Wontons

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Mashed Potato Wontons
Mashed Potato Wontons
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 russet potato, peeled and cut into ½-inch (1 cm) pieces
  • 3 cloves garlic, peeled
  • 3 teaspoons salt, divided
  • 1 ½ tablespoons butter, divided
  • 6 tablespoons sour cream
  • 4 tablespoons grated parmesan cheese
  • ½ shallot, thinly sliced
  • pepper, to taste
  • 1 teaspoon dried thyme
  • 1 package wonton wrapper
  • 2 cups oil, for frying (480 mL)
  • sour cream, to serve
Instructions
  1. Add the potatoes, garlic cloves, and 1 teaspoon of salt to a pot and cover with water. Bring to a boil over high heat, until the potatoes are fork-tender.
  2. Drain the potatoes and garlic in a colander, and transfer to a bowl.
  3. Use a fork or potato masher to mash the potatoes.
  4. Add ½ tablespoon of butter, sour cream, Parmesan, and 2 teaspoons of salt to the potatoes and stir to combine.
  5. In a small pan, on medium heat, add 1 tablespoon of butter. Add the shallot, a pinch of salt, and pepper and stir.
  6. Once the shallots are golden brown, add the thyme and remove from the heat.
  7. Add the shallot mixture to the bowl of potatoes and mix to combine.
  8. Place 1 tablespoon of the potato mixture in the center of a wonton wrapper. Wet the tip of your finger and brush the edges of the wrapper, folding it in half on the diagonal, pressing down to secure both sides. Repeat with the remaining potato mixture.
  9. In a large pot, heat oil to 350˚F (180˚F).
  10. Fry the wontons in small batches until golden brown.
  11. Transfer the wontons to a paper towel-lined plate to drain.
  12. Serve with sour cream.
  13. Enjoy!

Watch the recipe video here:

Mashed Potato Wontons ?FULL RECIPE: http://bit.ly/2jHNYi8

Posted by Proper Tasty on Monday, June 24, 2019

Main dish

Easy-Peasy Potato Curry

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Easy-Peasy Potato Curry
Easy-Peasy Potato Curry
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 teaspoons curry powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon cayenne
  • 2 teaspoons cumin powder
  • ½ teaspoon allspice
  • 2 teaspoons fresh ginger, minced
  • ½ teaspoon black pepper
  • 2 lb potato, peeled and cubed (907 g)
  • 15 oz chickpeas, 1 can, drained (425 g)
  • 1 cup vegetable broth (240 mL)
  • 1 tablespoon lemon juice
  • 14 oz diced tomato, 1 can (395 g)
  • 14 oz coconut milk, 1 can (415 mL)
  • rice, cooked, for serving
  • naan bread, for serving
  • fresh cilantro, chopped, for garnish
Instructions
  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
  9. Enjoy!

Watch the recipe video here:

This potato curry is so easy to make ?FULL RECIPE https://tasty.co/recipe/easy-peasy-potato-curry

Posted by Proper Tasty on Saturday, June 22, 2019

Main dish

Berbere Spice Chicken Wings

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Berbere Spice Chicken Wings
Berbere Spice Chicken Wings
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
BERBERE SPICE
  • 3 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon cayenne
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 12 chicken drumettes
  • ½ cup flour (60 g)
  • 1 tablespoon baking powder
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter
Instructions
  1. In a medium bowl, combine the paprika, salt, cayenne, fenugreek, ginger, onion powder, cardamom, nutmeg, garlic powder, cloves cinnamon, and allspice. Mix well.
  2. Save two tablespoons of spice mix. Set aside.
  3. Add the chicken drumettes to the bowl with the spice mixture and toss to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight.
  4. In a small bowl, combine the flour, baking powder, and cornstarch. Sprinkle the flour mixture over the marinated chicken. Toss them until well-coated.
  5. Preheat the oven to 425˚F (220˚C).
  6. Place the chicken on a wire rack set over a parchment paper-lined baking sheet. Bake them for 30-40 minutes or chicken is slightly browned.
  7. In a small saucepan, melt the butter. Once the butter is melted, add the reserved 2 tablespoons spice mix and stir to combine.
  8. Drizzle the spice butter mixture over the drumettes.
  9. Enjoy!

Watch the recipe video here:

These berebere-spiced chicken wings are a new flavour you won't regret trying!FULL RECIPE: https://tasty.co/recipe/berbere-spice-chicken-wings

Posted by Proper Tasty on Friday, June 21, 2019