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Dessert

No-Bake Granola Berry Pie

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No-Bake Granola Berry Pie
This berry pie is perfect for summer, and you don't even need to turn on the oven ☀️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 cups (120 g) granola
  • ¾ cup (180 g) coconut oil, melted
  • 1 tablespoon coconut oil, solid
  • 1 cup (150 g) strawberry, sliced, plus more for garnish
  • 1 cup (150 g) blackberry
  • 1 cup (125 g) raspberry, plus more for garnish
  • 1 cup (100 g) blueberry
  • ½ cup (100 g) organic sugar
  • ½ cup (120 mL) water, + 3 tablespoons, divided
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch
Instructions
  1. Add the granola to a food processor and process until fine crumbs form.
  2. Add the melted coconut oil and pulse to combine.
  3. Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
  4. Pour the granola mixture into the dish and press the crumbs firmly with the bottom of a measuring cup, making sure to cover the bottom and sides of the dish evenly. Place the pie dish into the refrigerator to firm up for an hour.
  5. Meanwhile, combine the strawberries, blackberries, raspberries, blueberries, sugar, ½ cup (120 ml) water, and the lemon juice in a medium saucepan. Cook for 4-5 minutes. or until the sugar is dissolved and the berries begin to release their juices, creating a loose, deep red mixture.
  6. In a small bowl, mix the cornstarch and remaining 3 tablespoons of water into a smooth paste. Add the cornstarch mixture to the berries and cook for another 2 minutes, until the filling thickens. Remove from the heat and let cool for 5 minutes.
  7. Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
  8. Chill the pie in the refrigerator for at least for 1 hour before serving.
  9. Garnish with fresh berries to your taste.
  10. Enjoy!

Watch the recipe video here:

No-Bake Granola Berry Pie

This berry pie is perfect for summer, and you don't even need to turn on the oven ☀️FULL RECIPE: https://tasty.co/recipe/no-bake-granola-berry-pie

Posted by Tasty on Tuesday, August 7, 2018

Drink

Spiked Berry Punch

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Spiked Berry Punch
This berry-licious punch is the perfect drink to top off with Smirnoff Spiked Sparkling Seltzer.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 11⁄2 quart fresh berries (strawberries, blueberries, raspberries, blackberries) washed and hulled 2 cups fresh pineapple (cubed)
  • 3 cups spring water
  • Smirnoff Spiked Sparkling Seltzer
  • Lemon (garnish)
Instructions
  1. Place 1⁄2 quart (2 cups) of the berries on a lined baking sheet and freeze (at least 2 hours or until completely frozen).
  2. Place remaining quart of berries and pineapple in a food processor (or blender) and pulse until completely liquified. Strain well and add 3 cups of spring water.
  3. Add frozen berries to juice.
  4. Add 1⁄2 cup juice to glass and top with Smirnoff Seltzer.
  5. Garnish with lemon slices.

Watch the recipe video here:

Spiked Berry Punch

Spiked Berry PunchThis berry-licious punch is the perfect drink to top off with Smirnoff Spiked Sparkling Seltzer.

Posted by Tasty on Saturday, August 4, 2018

Dessert

Apple Tater Tots

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Apple Tater Tots
Just when you thought tater tots couldn't be more delicious! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 granny smith apples
  • lemon water, to prevent apples from browning
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • ¼ cup (55 g) unsalted butter, ½ stick
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup (240 mL) water
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs
  • oil, for frying
COATING
  • ¼ cup (50 g) sugar
  • 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, August 5, 2018

Drink

Green Tea Cooler

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Green Tea Cooler
Cool down with this cucumber cocktail made using Ketel One Botanical.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2-inch cucumber, sliced
  • 3 ounces Ketel One Botanical Cucumber & Mint Vodka 3 ounces green tea, steeped with 1⁄2 cup mint leaves
  • 1 ounce lime juice
  • Sparkling water
  • Cucumber sticks, for garnish
  • Mint, for garnish
Instructions
  1. Pour vodka into martini shaker. Add green tea, lime juice, and ice. Shake vigorously.
  2. Fill 2 glasses with ice. Fill glasses 2⁄3 of the way with cocktail, then fill remaining 1⁄3 of
  3. glass with soda water.
  4. Garnish with cucumber sticks and mint.

Watch the recipe video here:

Green Tea Cooler

Green Tea CoolerCool down with this cucumber cocktail made using Ketel One Botanical.

Posted by Tasty on Monday, August 6, 2018

Main dish

Crunchy Salt And Pepper Shrimp

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Crunchy Salt And Pepper Shrimp
Crunchy Salt And Pepper Shrimp
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) shrimp, frozen, peeled and deveined, tails left on
  • 1 cup (125 g) cornstarch
  • 3 cups (720 mL) oil
  • 6 cloves garlic, chopped
  • 2 tablespoons fresh ginger, sliced
  • 2 teaspoons red pepper flakes
  • 2 teaspoons salt
  • 3 teaspoons black pepper
  • ¼ cup (25 g) scallions, sliced
  • white rice, cooked, for serving
Instructions
  1. Set a wire rack over a baking sheet.
  2. Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
  3. Drain the thawed shrimp on paper towels and pat dry.
  4. Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
  5. Heat the oil in a wok or large pan until it reaches 400°F (200°C).
  6. Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
  7. Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
  8. In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
  9. Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
  10. Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
  11. Serve with rice.
  12. Enjoy!

Watch the recipe video here:

Crunchy Salt and Pepper Shrimp

Quick, simple, and delicious! ?FULL RECIPE: https://tasty.co/recipe/crunchy-salt-and-pepper-shrimp

Posted by Tasty on Thursday, August 2, 2018

Lasagna

Meatball Lasagna Bombs

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Meatball Lasagna Bombs
Mealtime memories are worth the mess with these delicious meatball lasagna bombs and the clean-up help of Palmolive® Ultra. Buy at Walmart https://wm6.walmart.com/palmolive
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
Marinara Sauce
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 28-oz cans crushed tomatoes
  • 1 ½ tablespoons salt
  • 1 teaspoon pepper
  • 2 sprigs basil
Meatballs
  • ½ cup breadcrumbs
  • ½ cup milk
  • 1 egg
  • ½ cup grated parmesan
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground beef
  • ½ cup minced onions
Assembly
  • 24 lasagna noodles, cooked 2 minutes less than package instructions
  • 16 oz ricotta cheese
  • 12 mozzarella slices, sliced in half
  • Minced parsley, for garnish
Instructions
Marinara sauce:
  1. In a large saucepan, heat the olive oil. Add onion and garlic and saute for 5 minutes, until translucent. Stir in tomatoes, salt, pepper, and basil. Simmer for 15 minutes, stirring occasionally. Remove basil sprigs and set sauce aside.
  2. Preheat oven to 350º.
  3. In a small bowl, stir together breadcrumbs and milk and set aside. In a large bowl, whisk together egg, parmesan, salt and pepper. Stir in ground beef, onions, and wet breadcrumbs. Combine well, but do not overmix. With oiled hands, roll the meat into golf-sized balls. Heat a skillet with a drizzle of olive oil. Brown meatballs on all sides, then remove from pan.
  4. Ladle approximately ⅔rds of the marinara sauce into a 9x13” baking dish.
  5. Lay out a lasagna noodle horizontally on a cutting board. Spread a tablespoon of ricotta onto the noodle. Lay a mozzarella slice on one end of the noodle and place a meatball on top of the cheese. Roll up the noodle with the meatball and cheese inside. Place meatball bomb into the baking dish, with the meatball showing. Repeat with the rest of the meatballs and noodles.
  6. Bake dish for 25 minutes, until top is lightly browned and meatballs are cooked through completely.
  7. Remove from oven, garnish with parsley and serve with reserved marinara on the side.

Watch the recipe video here:

Meatball Lasagna Bombs

Mealtime memories are worth the mess with these delicious meatball lasagna bombs and the clean-up help of Palmolive® Ultra. Buy at Walmart https://wm6.walmart.com/palmolive

Posted by Tasty on Friday, August 3, 2018

Main dish

Easy Chicken Parm Bake

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Easy Chicken Parm Bake
Your kids are going to love this parm bake you can make in no time with Tyson Crispy Chicken Strips! Pick them up at Walmart today!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Tomato Sauce
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 (28-ounce) cans crushed tomatoes
  • 2 large sprigs fresh basil
  • Salt, to taste
  • ½ teaspoon ground black pepper, to taste
  • ¾ cup heavy cream
Assembly
  • 8 Tyson Crispy Chicken Strips
  • 1 (1 pound) box cavatappi, penne, or other short pasta
  • 8 mozzarella slices
  • ½ cup shredded parmesan cheese
  • 8 basil leaves, minced, for garnish
Instructions
  1. Preheat oven to 400ºF/205℃.
  2. Arrange Tyson Crispy Chicken Strips on a parchment-lined baking sheet. Bake
  3. according to package instructions. Remove from oven and lower temperature to 375ºF.
  4. Heat olive oil in a large saucepan. Add onion and saute until translucent, about 5
  5. minutes.
  6. Add minced garlic and saute for another minute or two. Stir in dried oregano, onion
  7. powder, garlic powder, and a large pinch of salt and pepper.
  8. Add crushed tomatoes, basil, and another big pinch of salt. Let simmer, stirring
  9. occasionally for 20 minutes.
  10. Remove basil sprigs and fold in the heavy cream. Taste sauce and add more salt and
  11. pepper if necessary.
  12. Heat a large pot of heavily salted water. Bring to a boil and cook pasta for 3 minutes less
  13. than the cooking time on the package. Drain pasta and pour into a 9x13-inch glass
  14. baking dish.
  15. Pour the creamy tomato sauce onto the pasta and mix thoroughly. Arrange the Tyson
  16. Crispy Chicken Strips on top of the pasta. Place the sliced mozzarella on the chicken
  17. strips and sprinkle with the shredded parmesan.
  18. Place in the oven and bake for 12–15 minutes until cheese is melted. Remove from oven
  19. and sprinkle with minced basil leaves.

Watch the recipe video here:

Easy Chicken Parm Bake

Easy Chicken Parm BakeYour kids are going to love this parm bake you can make in no time with Tyson Crispy Chicken Strips! Pick them up at Walmart today! [www.walmart.com]

Posted by Tasty on Thursday, May 31, 2018

Cake

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: Cake
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 Tasty on Thursday, May 31, 2018

Main dish

Polenta Fries

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Polenta Fries
If you fry it, they will come! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FRIES
  • nonstick cooking spray, for greasing
  • 2 ½ cups (600 mL) milk, of choice
  • 2 ½ cups (600 mL) vegetable broth
  • 2 cups (320 g) polenta
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • olive oil, for brushing (if baking)
  • 4 cups (960 mL) canola oil, if frying
LEMON-HERB AIOLI
  • ½ cup (120 g) mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • salt, to taste
  • pepper, to taste
Instructions
  1. Grease a baking sheet with nonstick spray.
  2. In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
  3. Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
  4. Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
  5. Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
  6. If baking, preheat the oven to 425ºF (220ºC).
  7. Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
  8. Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
  9. If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
  10. If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
  11. Serve the fries with aioli.
  12. Enjoy!

Watch the recipe video here:

Polenta Fries

If you fry it, they will come! ?FULL RECIPE: https://tasty.co/recipe/polenta-fries

Posted by Tasty on Thursday, August 2, 2018

Main dish

Bibimbap By Chef Esther Choi

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Bibimbap By Chef Esther Choi
Have you tried Bibimbap? We teamed up with James Beard Foundation Greens and Chef Esther Choi to bring you this amazing Korean staple! ??
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • MEAT MARINADE
  • 8 oz (225 g) ribeye steak, thinly sliced
  • 2 green onions, chopped
  • ½ red chili, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon mirin
  • BIBIMBAP
  • 1 cup (40 g) fresh spinach
  • ½ cup (120 mL) sesame oil, divided, plus 1 tablespoon
  • 3 tablespoons salt, divided
  • ¼ cup (25 g) bean sprout
  • ½ yellow squash, julienned
  • ½ zucchini, julienned
  • ¼ cup (35 g) daikon radish, julienned
  • ¼ cup (60 mL) water
  • ½ carrot, julienned
  • ¼ cup (20 g) dried shiitake mushroom
  • ½ cup (120 mL) hot water
  • 2 cloves garlic, minced, divided
  • 1 tablespoon gochugaru
  • 2 teaspoons sesame seeds, plus more for garnish
  • 1 cucumber, halved lengthwise, seeded and sliced
  • 4 cups (920 g) purple rice, cooked - equal portions of white, black, and brown rice
  • 4 fried eggs
  • 2 green onions, cut into 2-inch (5-cm) pieces, thinly sliced
  • 1 tablespoon nori seaweed, thinly sliced
  • ¼ cup (20 g) kimchi, thinly sliced, for serving
  • ¼ cup (20 g) gochujang, for serving
Instructions
  1. To marinate the meat, add the ribeye to a medium bowl with the green onion, red chili, garlic, soy sauce, sesame oil, sugar, and mirin. Mix until the meat is well-coated. Marinate in the refrigerator for at least 30 minutes.
  2. Bring a large pot of water to boil over high heat and season generously with salt. Blanch the spinach for 30 seconds, transfer to an ice bath to shock, and drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, a pinch of salt, and pepper.
  3. Blanch the bean sprouts for 1-2 minutes, then shock the ice bath. Strain and pat dry with a paper towel. Transfer to a small bowl and season with 1 teaspoon sesame oil, a pinch of salt, and pepper.
  4. In a medium skillet over medium heat, add 1 tablespoon of sesame oil, the yellow squash, and 1 teaspoon salt. Sauté for 2-3 minutes, until the squash is softened. Set the squash aside in a small bowl.
  5. In the same skillet over medium heat, add another tablespoon of sesame oil, the zucchini, and 1 teaspoon of salt. Sauté for 2-3 minutes, until the zucchini is softened. Set aside in a small bowl.
  6. Add another tablespoon of sesame oil, the daikon, and a teaspoon of salt to the same skillet and for sauté over medium heat for 30 seconds. Add ¼ cup (60 ml) of water and cook until liquid has evaporated, 4-5 minutes. Set aside in a small bowl.
  7. In the same skillet over medium heat, add another tablespoons of sesame oil, the carrots, and 1 teaspoon of salt and sauté for 2-3 minutes, until softened. Set aside in a small bowl.
  8. In a small bowl, pour the hot water over the dried mushrooms and soak for 5 minutes, or until the mushrooms have softened. Wring out excess moisture from the mushrooms and thinly slice.
  9. In the skillet over medium heat, add 1 tablespoon of sesame oil and sauté 1 minced clove of garlic for 30 seconds, or until fragrant. Add the mushrooms and sauté for 2-3 minutes more. Set aside in a small bowl.
  10. Add the remaining ¼ cup (60 ml) of sesame oil to a liquid measuring cup or small bowl. Add 2 teaspoons of salt, the remaining minced garlic clove, the gochugaru, and sesame seeds and whisk to combine.
  11. Pour a bit of the seasoned oil over the sautéed beans sprouts, sliced cucumber, and blanched spinach, tossing with your fingers to coat.
  12. Heat a large skillet over high heat, then add the ribeye and marinade and stir-fry for 2-3 minutes, until the beef is browned. Remove the pan from the heat.
  13. Assemble the bibimbap: Place the rice in the center of a shallow dish. Add the cucumber, mushrooms, zucchini, carrots, daikon, spinach, bean sprouts, and yellow squash around the sides of the rice. Scoop the beef into the center of the rice and top with the fried egg. Garnish with thinly sliced green onions and nori and a sprinkle of sesame seeds.
  14. Serve the bibimbap with kimchi and gochujang. To eat, mix everything together.
  15. Enjoy!

Watch the recipe video here:

Bibimbap by Chef Esther Choi

Have you tried Bibimbap? We teamed up with James Beard Foundation Greens and Chef Esther Choi to bring you this amazing Korean staple! ??FULL RECIPE: https://tasty.co/recipe/bibimbap-by-chef-esther-choi

Posted by Tasty on Sunday, June 17, 2018