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Main dish

Eggplant Nachos

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Eggplant Nachos
Eggplant Nachos
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 eggplants
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken, shredded (250 g)
  • ½ lime, juiced
  • 1 cup shredded monterey jack cheese (100 g)
  • 1 cup shredded cheddar cheese (100 g)
  • 1 cup guacamole, to serve (225 g)
  • pickled jalapenos, to serve
  • fresh cilantro, chopped, to serve
  • salsa, to serve
  • cooking oil spray
Instructions
  1. Preheat oven to 250˚F (120˚C).
  2. In a small bowl mix together the paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and pepper. Set aside.
  3. On a cutting board, take one of the eggplants and cut off one end.
  4. Thinly slice the eggplant into ¹⁄₁₆ of an inch (1 mm) slices. Repeat with the rest of the eggplant.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the eggplant slices on the sheet tray. The slices will be touching but should not overlap. Lightly sprinkle each slice with the seasoning mix.
  7. Flip each eggplant slice. Spray the eggplant slices with more cooking oil spray. Lightly sprinkle the seasoning mixture over each eggplant slice.
  8. Bake for one hour, or until the chips are crisp.
  9. In a pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and pepper, and stir until caramelized.
  10. Add the chicken and the rest of the spice mixture leftover from the chips and mix thoroughly.
  11. In a ovenproof dish or cast-iron skillet place, an ovenproof ramekin in the center. Remove eggplant chips from the sheet pan and place around the ramekin. Place chicken mixture on top of the chips. Sprinkle Monterey Jack cheese over the chicken. Sprinkle cheddar cheese over the Monterey Jack cheese. Broil on high for 5 minutes.
  12. Place dollops of guacamole over the nachos and top with pickled jalapeños. Pour salsa into the ramekin and sprinkle with cilantro. Serve immediately.
  13. Enjoy!

Watch the recipe video here:

Loaded Eggplant "Nachos"

Nachos with a delicious, crispy twist ?FULL RECIPE: https://tasty.co/recipe/eggplant-nachos

Posted by Tasty on Sunday, October 21, 2018

Dessert

No-Bake S’mores Ice Cream Cake

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No-Bake S’mores Ice Cream Cake
This no-bake s'mores ice cream cake is a childhood favorite that's perfect for grown-ups!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup graham cracker (85 g)
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup butter, melted (115 g)
  • 1 pt chocolate ice cream (345 g)
  • 4 cups marshmallow, divided (200 g)
  • 1 cup chocolate chips (175 g)
  • 8 oz chocolate (225 g)
  • 2 cups heavy cream (480 g)
  • ⅓ cup rum (80 mL)
Instructions
  1. Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
  2. Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
  3. In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
  4. In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
  5. Pour over the graham cracker crust and freeze over night.
  6. Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
  7. Pour the ganache over the ice cream cake. Freeze for 30 minutes.
  8. In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
  9. Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

No-Bake S'mores Ice Cream Cake

This no-bake s'mores ice cream cake is a childhood favorite that's perfect for grown-ups! FULL RECIPE: https://tasty.co/recipe/no-bake-smores-ice-cream-cake

Posted by Tasty on Sunday, October 21, 2018

Main dish

Homemade Apple Cider

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Homemade Apple Cider
You can make apple cider with no added sugar in your crock pot! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 granny smith apples, sliced
  • 4 red delicious apples, sliced
  • 1 orange, sliced
  • 1 ½ tablespoons whole allspice
  • 1 ½ tablespoons whole clove
  • 3 cinnamon sticks
  • 8 cups water (1.9 L)
Instructions
  1. Place fruit and spices into a slow cooker.
  2. Add 8 cups of water.
  3. Cook on high heat for 3-4 hours.
  4. Uncover the slow cooker, and mash the softened fruit with a potato masher.
  5. Cover again and cook on low for 1-2 hours.
  6. Strain out fruit and spices from the slow cooker into a cheesecloth in a bowl.
  7. Wait about 20-30 minutes for the cheesecloth to cool. Squeeze out cider from cheesecloth into the bowl. Pour the cider back into the slow cooker.
  8. Serve warm.
  9. Enjoy!

Watch the recipe video here:

No-Added-Sugar Apple Cider

You can make apple cider with no added sugar in your crock pot! ?Full Recipe: https://tasty.co/recipe/homemade-apple-cider

Posted by Tasty on Friday, October 19, 2018

Cake

Cookie Dough Layered ‘Box’ Cake

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Cookie Dough Layered 'Box' Cake
Cookie Dough Layered 'Box' Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • 1 box yellow cake mix, prepared
  • 2 cups chocolate chips (350 g)
COOKIE DOUGH
  • 4 cups flour (500 g)
  • 2 cups brown sugar (440 g)
  • 2 cups butter, softened (460 g)
  • 4 tablespoons milk
  • ½ cup chocolate chips (85 g)
  • 2 teaspoons vanilla
  • 2 teaspoons salt
  • ½ cup chocolate chips, chopped (85 g)
BUTTERCREAM
  • 2 ½ sticks butter, unsalted
  • 2 ½ cups powdered sugar (400 g)
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare 1 box of yellow cake mix according to instructions on box.
  3. Add chocolate chips to the cake batter.
  4. Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
  5. Remove cake from pans and let cool.
  6. Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
  7. In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
  8. Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
  9. Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
  10. Refrigerate cookie dough layer and dough balls for 30 minutes.
  11. In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
  12. Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
  13. Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
  14. Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
  15. Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
  16. Top with cookie dough balls.
  17. Slice and serve.
  18. Enjoy!

Watch the recipe video here:

Cookie Dough Layered Cake

Are you a cookie dough lover? This cake is for you ?!FULL RECIPE: https://tasty.co/recipe/cookie-dough-layered-box-cake

Posted by Tasty on Saturday, October 20, 2018

Main dish

No Bake Pumpkin Cheesecake

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No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ cups graham cracker crumbs (210 g)
  • ½ cup butter, melted (115 g)
  • 8 oz cream cheese, 3 packages (225 g)
  • 1 cup heavy whipping cream (240 mL)
  • 1 cup powdered sugar (160 g)
  • 1 ½ cups pumpkin puree (340 g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • whipped cream, to serve
Instructions
  1. In a bowl, combine the graham cracker crumbs and melted butter.
  2. Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
  3. In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
  4. Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
  5. Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  6. Top with whipped cream, slice, and serve!
  7. Enjoy!

Watch the recipe video here:

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake via The Recipe RebelFull Recipe: https://tasty.co/recipe/no-bake-pumpkin-cheesecake

Posted by Tasty on Thursday, October 18, 2018

Main dish

Lettuce Wraps

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Lettuce Wraps
Lettuce Wraps
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • SAUCE
  • 1 cup water (240 mL)
  • ½ cup soy sauce (120 mL)
  • ¼ cup sesame oil (60 mL)
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ¼ cup brown sugar (55 g)
  • 2 tablespoons sriracha
  • ¼ cup rice wine vinegar (60 mL)
  • ⅓ cup scallions, sliced (35 g)
  • WRAPS
  • 14 oz tofu, 1 package (395 g)
  • 1 tablespoon sesame oil
  • 1 medium yellow onion, diced
  • 2 ½ cups mushroom, chopped, such as shiitake (185 g)
  • 1 tablespoon garlic, minced
  • 8 oz water chestnuts, 1 can, sliced, drained and finely chopped (225 g)
  • ⅓ cup scallions, sliced (50 g)
  • ½ cup canola oil (120 mL)
  • 7 oz rice noodle (200 g)
  • 1 head iceberg lettuce
Instructions
  1. Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
  2. Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
  3. Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
  4. In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
  5. Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
  6. Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
  7. Slice the core off the head of lettuce and separate into individual leaves.
  8. Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
  9. Enjoy!

Watch the recipe video here:

Low-Carb Lettuce Wraps

Lettuce tell you, this recipe is delicious AND low-carb ?Get the recipe: https://tasty.co/recipe/lettuce-wraps

Posted by Tasty on Wednesday, October 17, 2018

Main dish

Pumpkin Chili Cheese Dip

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Pumpkin Chili Cheese Dip
This pumpkin chili will win everything at your Halloween party (yes, even the costume contest ??)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 lb pumpkin (1.3 kg)
  • 2 tablespoons olive oil, divided
  • 1 pinch salt
  • ½ cup white onion, chopped (75 g)
  • 1 clove garlic, minced
  • ½ lb lean ground beef (225 g)
  • 1 cup kidney bean (170 g)
  • ½ cup canned diced tomato (100 g)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons chilli powder
  • ½ teaspoon paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ cup water (120 mL)
  • 8 oz cream cheese (225 g)
  • 2 cups shredded monterey jack cheese, divided (200 g)
  • fresh chives, chopped, for garnish
  • chips, for serving
  • vegetable crudités, for serving
Instructions
  1. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  2. Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp (reserve the seeds for another use).
  3. Drizzle the inside of the pumpkin with 1 tablespoon of olive and sprinkle with a pinch of salt.
  4. Place the pumpkin on the baking sheet and bake for 20 minutes until slightly softened.
  5. While the pumpkin is baking, make the chili: Heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and sauté for 2 minutes, until translucent.
  6. Add the ground beef and cook until browned, 7-10 minutes.
  7. Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.
  8. Reduce the heat to low, add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated. Remove from the heat.
  9. Once the pumpkin is done baking, remove from the oven and turn the oven to broil.
  10. Carefully pour the chili cheese dip into the pumpkin. Sprinkle the remaining cup of Monterey Jack cheese on top, all the way to the edge of the pumpkin.
  11. Return to the oven and broil for 2-4 minutes, until the cheese is golden brown. Watch carefully to make sure it doesn’t burn.
  12. Remove the pumpkin from the oven and let cool for 5 minutes. Using oven mitts or kitchen towels, carefully move the pumpkin to a serving platter.
  13. Top with chopped chives and serve with chips and crudités for dipping.
  14. Enjoy!

Watch the recipe video here:

Pumpkin Chili Cheese Dip

This pumpkin chili will win everything at your Halloween party (yes, even the costume contest ??)Get The Full Recipe: https://tasty.co/recipe/pumpkin-chili-cheese-dip

Posted by Tasty on Thursday, October 18, 2018

Main dish

90-Second Keto Bread

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90-Second Keto Bread
This low-carb bread is a great option for those bread cravings and only takes 90 seconds to bake ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons almond flour
  • ½ teaspoon baking powder
  • ¼ cup shredded parmesan cheese (25 g)
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon garlic powder
  • salt, to taste
  • pepper, to taste
  • unsalted butter, melted
  • 1 large egg, beaten
Instructions
  1. In a microwave-safe ramekin or small bowl, combine the almond flour, baking powder, Parmesan, rosemary, garlic powder, salt, pepper, melted butter, and egg. Stir everything together with a fork until smooth.
  2. Microwave on high for 90 seconds, until the bread has risen.
  3. Let the bread cool in the ramekin, then serve as desired.
  4. Enjoy!

Watch the recipe video here:

90-Second Keto Bread

This low-carb bread is a great option for those bread cravings and only takes 90 seconds to bake ?Get the recipe: https://tasty.co/recipe/90-second-keto-bread

Posted by Tasty on Wednesday, October 17, 2018

Dessert

No-Bake Chocolate Pudding Cake

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No-Bake Chocolate Pudding Cake
No-Bake Chocolate Pudding Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ½ cups chocolate hazelnut spread, warmed (435 g)
  • 24 graham crackers, halved
  • 2 packets instant chocolate pudding
  • 4 cups milk (945 mL)
  • 8 oz cream cheese (225 g)
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla
  • ½ cup chocolate, melted (85 g)
  • 2 cups chocolate frosting (230 g)
  • raspberry, for garnish
  • graham cracker crumbs, for garnish
  • chocolate shaving, for garnish
Instructions
  1. Line a baking sheet with parchment paper and grease with nonstick cooking spray.
  2. Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
  3. Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
  4. Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
  5. Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
  6. In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
  7. In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
  8. Fold in the melted chocolate until fully incorporated.
  9. Add the cream cheese mixture to the pudding mixture and stir until fully combined.
  10. Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
  11. Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
  12. Leave a ¼ to ½–inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
  13. Fill the pan with the remaining pudding mixture and spread evenly across the top.
  14. Freeze the cake for at least 4 hours.
  15. Release the chilled cake from the pan and frost with chocolate frosting.
  16. Garnish with raspberries, crushed graham crackers, and chocolate shavings.
  17. Enjoy!

Watch the recipe video here:

Apple Tots

Just when you thought tater tots couldn't be more delicious! ?FULL RECIPE: https://tasty.co/recipe/apple-tater-tots

Posted by Tasty on Sunday, October 14, 2018

No-Bake Chocolate Pudding Cake

This no-bake chocolate pudding cake is hypnotizing ?Full Recipe: https://tasty.co/recipe/no-bake-chocolate-pudding-cake

Posted by Tasty on Tuesday, October 16, 2018

Main dish

Apple Tater Tots

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Apple Tater Tots
Apple Tater Tots recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 granny smith apples
  • lemon water, to prevent apples from browning
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • ¼ cup unsalted butter, ½ stick (55 g)
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup water (240 mL)
  • 1 cup all-purpose flour (125 g)
  • 4 large eggs
  • oil, for frying
COATING
  • ¼ cup sugar (50 g)
  • 1 teaspoon cinnamon
SPECIAL EQUIPMENT
  • 1 piping bag, with a large star tip or large round tip
Instructions
  1. Peel the apples and soak them in a medium bowl filled with lemon water to keep then from browning. Using a cheese grater, grate the apples.
  2. In another medium bowl, combine the grated apples and sprinkle with sugar and cinnamon. Stir to coat well and set aside.
  3. Make the churro dough: In a medium saucepan over high heat, combine the butter, brown sugar, salt, and water. Bring to a boil.
  4. Reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
  5. Remove the pot from the heat and let cool for about 5 minutes to prevent accidentally cooking the eggs.
  6. Add the eggs, 1 at a time, being sure to fully incorporate each egg before adding the next. Set the dough aside.
  7. Spread a kitchen towel over a medium bowl. Transfer the grated apple to the towel and squeeze to remove moisture.
  8. Add the grated apple to the churro dough. Mix well with wooden spoon and transfer to a piping bag with a large star tip or large round tip.
  9. Heat the oil in a large pot until it reaches 350˚F (180˚C).
  10. Pipe the dough into the hot oil, using scissors to cut into bite-size pieces as you squeeze. Work in batches, if necessary, so as not to overcrowd the pot. Fry the churros until golden brown and fully cooked, 2-3 minutes.
  11. Transfer the hot churros to a medium bowl filled with cinnamon sugar and toss to coat.
  12. Enjoy!

Watch the recipe video here:

Apple Tots

Just when you thought tater tots couldn't be more delicious! ?FULL RECIPE: https://tasty.co/recipe/apple-tater-tots

Posted by Tasty on Sunday, October 14, 2018