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Main dish

Paprika Chicken & Rice Bake

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Paprika Chicken & Rice Bake
Paprika Chicken & Rice Bake recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • ½ cup red onion, diced (75 g)
  • 1 cup long grain rice (200 g)
  • 1 ½ cups chicken broth (355 mL)
  • salt, to taste
  • pepper, to taste
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
  3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  4. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  5. Add the garlic and onions to the pot, and cook until the onions are transparent.
  6. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
  7. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
  8. Bake for 35-40 minutes, or until the rice is fully cooked.
  9. NOTE: For a crispy skin, remove chicken thighs and broil.
  10. Enjoy!

Watch the recipe video here:

Paprika Chicken & Rice Bake ?FULL RECIPE: http://bzfd.it/2kR3nby

Posted by Proper Tasty on Saturday, October 27, 2018

Dessert

Giant Caramel Candy Bar Cake

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Giant Caramel Candy Bar Cake
Giant Caramel Candy Bar Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
SHORTBREAD
  • 3 cups all-purpose flour (375 g)
  • ¾ cup granulated sugar (150 g)
  • 1 teaspoon salt
  • 2 cups unsalted butter, 4 sticks, cubed, room temperature (460 g)
CARAMEL FILLING
  • ¾ cup light brown sugar (165 g)
  • ¾ cup light corn syrup (165 g)
  • ¾ cup unsalted butter, 1½ sticks (170 g)
  • ¾ cup heavy cream (180 mL)
  • 1 pinch salt
CHOCOLATE RIDGES
  • 1 cup milk chocolate chips, melted (175 g)
CHOCOLATE COATING
  • 2 cups milk chocolate chips (350 g)
  • 3 tablespoons coconut oil
SPECIAL EQUIPMENT
  • baking pan, 12x4½- in (30x11-cm)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
  2. Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
  3. Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
  4. Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
  5. Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
  6. Once the cookie has chilled, line a baking sheet with parchment paper.
  7. Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
  8. Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
  9. While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
  10. Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
  11. Cut into ¾-inch (2 cm) thick slices with a sharp knife.
  12. Enjoy!

Watch the recipe video here:

Giant Caramel Candy Bar Cake

The best way to end the month of October ??FULL RECIPE: https://tasty.co/recipe/giant-caramel-candy-bar-cake

Posted by Proper Tasty on Saturday, October 27, 2018

Main dish

Steak And Potato Nachos

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Steak And Potato Nachos
All you'll need is a movie to go with these steak and potato nachos and you're all set ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 russet potatoes, sliced
  • 1 lb skirt steak (455 g)
  • 4 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons paprika
  • 1 cup shredded cheddar cheese (100 g)
  • ½ cup shredded monterey jack cheese (50 g)
  • sour cream
  • salsa, optional
  • 2 green onions, minced
Instructions
  1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
  2. Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
  3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
  4. Let the steak rest for 10 minutes, then slice into cubes.
  5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
  6. Broil for five minutes or until the cheese is melted.
  7. Serve immediately with sour cream, salsa, green onions or any topping of choice.
  8. Enjoy!

Watch the recipe video here:

Steak Nachos

All you'll need is a movie to go with these steak and potato nachos and you're all set ?FULL RECIPE: https://tasty.co/recipe/steak-and-potato-nachos

Posted by Proper Tasty on Wednesday, October 24, 2018

Main dish

Jumbo Chocolate Chip Cookie

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Jumbo Chocolate Chip Cookie
A gooey chewy chocolate chip cookie, only jumbo sized!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 220 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon Dr. Oetker bicarbonate of soda
  • 220 grams unsalted butter, melted and cooled
  • 120 grams light brown sugar
  • 150 grams caster sugar
  • 2 teaspoons Dr. Oetker madagascan vanilla extract2 eggs, beaten
  • 1 packet Dr. Oetker jumbo milk chocolate chips
  • 2 packets Dr. Oetker jumbo dark chocolate chips
Instructions
  1. Start by lining a large round pizza baking tray with greaseproof paper. Set aside. Also line a round cake tin with greaseproof paper and set aside.
  2. Sieve together the flour, salt, and bicarbonate of soda. Set aside.
  3. In a large bowl, add the light brown sugar, caster sugar, vanilla extract, and butter. Using an electric hand whisk mix until pale and fluffy. This may take around 5–10 minutes.
  4. Add the egg and mix until fully incorporated.
  5. Add the reserved dry ingredients in thirds, mixing well in between.
  6. Add 1 packet of jumbo milk chocolate chips and 1 packet of dark chocolate chips, stirring to combine.
  7. Pour the batter into the lined cake tin and place in the freezer for 15 minutes.
  8. Meanwhile preheat the oven to 150°C.
  9. After 15 minutes, turn out the firmed cookie batter onto the lined pizza tray and place in the oven for 35–40 minutes. After the first 20 minutes, remove the cookie from the oven and sprinkle over the remaining 1 packet of jumbo chocolate chips.
  10. Place back in the oven for another 15 minutes or until crisp on the outside and gorgeously gooey in the center. Enjoy!

Watch the recipe video here:

Jumbo Chocolate Chip Cookie

It's gooey, it's chewy, and it's the BIGGEST chocolate chip cookie your oven can handle! ??

Posted by Proper Tasty on Wednesday, October 24, 2018

Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.3 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • basmati rice, or long-grain jasmine, cooked, for serving
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

Chicken Curry Naan Bowls

WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! ?FULL RECIPE: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Proper Tasty on Monday, October 22, 2018

Breakfast

Cheesy Potato Cake

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Cheesy Potato Cake
Do you love savoury? This cheesy potato "cake" is made for you ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 russet potatoes, medium
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • ¼ cup grated parmesan cheese (30 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup heavy cream (240 mL)
  • 3 cups shredded cheddar cheese (300 g)
  • 3 cups gruyère cheese, shredded (300 g)
  • 9 slices ham
  • fresh parsley, chopped, for garnish
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
  3. In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
  4. Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
  5. Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
  6. Add a final layer of potato slices around the center of the pan
  7. Top with the remaining cheddar and Gruyère cheese.
  8. Cover with greased aluminum foil and bake for 40 minutes.
  9. Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
  10. In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
  11. Slowly add in the cream, whisking until fully incorporated.
  12. Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
  13. Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
  14. Cool for at least 30 minutes, then slice and serve.
  15. Garnish with fresh parsley.
  16. Enjoy!

Watch the recipe video here:

Cheesy Potato "Cake"

Do you love savoury? This cheesy potato "cake" is made for you ?FULL RECIPE: https://tasty.co/recipe/cheesy-potato-cake

Posted by Proper Tasty on Sunday, October 21, 2018

Dessert

Caramel Rose Apple Pie

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Caramel Rose Apple Pie
Caramel Rose Apple Pie
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 apples
  • 1 lemon, juiced
  • ½ cup granulated sugar (100 g)
  • ½ cup brown sugar (110 g)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 prepared pie dough
  • ¼ cup heavy cream (60 mL)
Instructions
  1. Peel the apples and place them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning. Working with 1 apple at a time, cut around the core, discarding the core and removing the "cheeks." Slice the cheeks very thin.
  2. In a large bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine. Add the sliced apples, stir to coat, and let sit for 30 minutes.
  3. Line a pie dough in a 9-inch (23-cm) cast-iron pan, and prick the dough with a fork all around. Chill in the fridge until very firm, 20-30 minutes.
  4. Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them with your hands to remove the excess moisture. Place the drained apples in a separate large bowl, reserving the liquid to make the caramel sauce.
  5. Preheat the oven to 375˚F (190˚C).
  6. Working from the outside in, line the apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape. Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
  7. In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
  8. To serve, pour the caramel sauce over the apple pie.
  9. Enjoy!

Watch the recipe video here:

Caramel Rose Apple Pie

This caramel rose apple pie is mesmerisingly beautiful ??FULL RECIPE: https://tasty.co/recipe/caramel-rose-apple-pie

Posted by Proper Tasty on Saturday, October 20, 2018

Main dish

Ham And Cheese Hash Brown Cubes

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Ham And Cheese Hash Brown Cubes
Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 15 slices cheddar cheese
  • 15 slices ham
  • 6 medium russet potatoes, or 3 large
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon pepper
  • ¼ cup flour (30 g)
  • 1 egg
  • oil, for frying
Instructions
  1. On a cutting board, place one slice of cheddar cheese, place the slice of ham on top of the cheddar. If the ham is not square, trim it to the same size as the slice of cheese. Scramble your leftover ham trimmings with onion, peppers, and eggs. Cut the ham and cheese into 4 equal squares. Repeat with the rest of the ham and cheese.
  2. Stack the ham and cheese until you have 10 layers of ham and 10 layers of cheese.
  3. On a cutting board, peel the potatoes. Shred the potatoes into a large bowl lines with a thin towel.
  4. Once all of your potatoes are shredded, wrap the towel tightly and twist to squeeze out all of the water from the potatoes. Discard the potato water.
  5. Place the shredded potatoes into a clean bowl, add 1 teaspoon of salt, pepper, flour, and egg. Mix thoroughly.
  6. Wrap the potato mixture around the ham and cheese cube. Flatten each side to create a cube. Repeat with the rest of the cubes.
  7. On a parchment paper-lined baking sheet place the hash brown cubes. Freeze for 2-3 hours or until solid.
  8. Heat 4 inches (10 cm) of oil in a large pot until the temperature reaches 350˚F (180˚C).
  9. Fry each cube for 4 minutes until golden brown. Place on a cooling rack or drain on paper towel. Let cool for 5 minutes. Sprinkle with the rest of the salt.
  10. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Ham and Cheese Hashbrown Cubes

Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?FULL RECIPE: https://tasty.co/recipe/ham-and-cheese-hash-brown-cubes

Posted by Proper Tasty on Sunday, October 14, 2018

Dessert

Crispy Rice Cereal Chocolate Cheesecake

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Crispy Rice Cereal Chocolate Cheesecake
You won't believe how delicious this crispy rice cereal chocolate cheesecake is! ???
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ cup unsalted butter, ½ stick (60 g)
  • 10 oz mini marshmallows (285 g)
  • 6 cups crispy rice cereal (180 g)
  • 8 oz semisweet chocolate (225 g)
  • ¼ cup heavy cream (60 mL)
  • 16 oz cream cheese, softened (455 g)
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla
  • 2 ½ cups whipped cream, divided (150 g)
  • 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 delicious this crispy rice cereal chocolate cheesecake is! ???FULL RECIPE: https://tasty.co/recipe/crispy-rice-cereal-chocolate-cheesecake

Posted by Proper Tasty on Thursday, October 11, 2018

Main dish

Teriyaki Salmon Bites

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Teriyaki Salmon Bites
Teriyaki Salmon Bites
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 fillets salmon
  • 2 oz honey (50 g)
  • 1 handful sesame seed
MARINADE/SAUCE
  • ½ cup soy sauce (100 mL)
  • ½ lemon, juiced
  • 1 oz ginger, chopped (25 g)
  • 1 red chili, sliced
  • 4 cloves garlic, minced
  • 1 pinch sea salt
GARNISH
  • sesame seed, to taste
  • spring onion, to taste
  • red chili, to taste
Instructions
  1. Cut the salmon into bite-size cubes. Set aside.
  2. Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
  3. Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
  4. In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
  5. Mix together until it starts to bubble and gets thicker/saucier.
  6. Add the salmon and fry for a couple of minutes on each side.
  7. Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
  8. Enjoy!

Watch the recipe video here:

Teriyaki Salmon Bites ?FULL RECIPE: https://tasty.co/recipe/teriyaki-salmon-bites

Posted by Proper Tasty on Monday, October 8, 2018