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Main dish

3-Way Party Fajitas Kebab

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3-Way Party Fajitas Kebab
3-Way Party Fajitas Kebab recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb (905 g) boneless, skinless chicken thighs
  • 2 lb (905 g) skirt steak
  • 2 lb (905 g) boneless pork shoulder, thinly sliced
  • 2 ½ tablespoons salt, divided
  • 1 ½ tablespoons black pepper, divided
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 6 cloves garlic, minced
  • ½ cup (120 mL) lime juice, plus more for serving
  • 2 large white onions, halved
  • 1 large white onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tablespoons olive oil
  • 10 corn tortillas, medium
  • 1 cup (230 g) guacamole
  • 1 cup (230 g) sour cream
  • 1 cup (240 g) pico de gallo
SPECIAL EQUIPMENT
  • 3 wooden skewers
Instructions
  1. Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.
  2. Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.
  3. Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.
  4. In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.
  5. Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.
  6. Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.
  7. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  8. Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.
  9. Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.
  10. Secure another onion half onto the tops of the skewers to hold the towers together.
  11. Bake for about 1½ hours, until the meat is slightly brown on the edges.
  12. Increase the oven temperature to 450°F (230°C).
  13. On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.
  14. On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.
  15. Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.
  16. Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.
  17. Enjoy!

Watch the recipe video here:

3-Way Fajita Party Kebab

Such a GENIUS way to make 3 delicious fajita flavors all at once ?!FULL RECIPE: https://tasty.co/recipe/3-way-party-fajitas-kebab

Posted by Tasty on Monday, April 2, 2018

Main dish

Stuffed Rigatoni Poppers

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Stuffed Rigatoni Poppers
These stuffed rigatoni poppers are going to be your new favorite appetizer!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons salt, divided
  • 16 oz (455 g) rigatoni, 1 box
  • 1 tablespoon olive oil
  • 1 lb (455 g) ground beef
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup (100 g) shredded mozzarella cheese
  • oil, for frying
  • 1 cup (125 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (115 g) bread crumbs
  • fresh parsley, for serving
  • shredded parmesan cheese, for serving
  • marinara sauce, warm for serving
Instructions
  1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
  2. Stir and cook until the pasta is al dente, about 5 minutes.
  3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
  4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
  5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
  6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
  7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
  8. Heat the oil in a large pot until it reaches 350°F (180°C).
  9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
  10. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
  11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
  12. Drain on a wire rack or over paper towels.
  13. Sprinkle with fresh parsley and Parmesan.
  14. Serve with marinara sauce.
  15. Enjoy!

Watch the recipe video here:

Stuffed Rigatoni Poppers

These stuffed rigatoni poppers are going to be your new favorite appetizer ?!FULL RECIPE: https://tasty.co/recipe/stuffed-rigatoni-poppers

Posted by Tasty on Monday, April 2, 2018

Dessert

Chocolate-Filled Banana Muffins

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Chocolate-Filled Banana Muffins
Chocolate-Filled Banana Muffins
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 bananas
  • 1 large egg, room temperature
  • ⅓ cup (80 mL) vegetable oil
  • ½ cup (100 g) sugar
  • ¼ cup (60 mL) whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (185 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup (45 g) chocolate sprinkles
  • nonstick cooking spray, for greasing pan
  • ½ cup (85 g) semisweet chocolate chip
  • ½ cup (120 mL) heavy whipping cream, hot
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. If your bananas aren’t already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
  3. Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
  4. Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
  5. Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
  6. Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
  7. Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
  8. Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
  9. Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
  10. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
  11. While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
  12. Fill the muffins with the chocolate ganache.
  13. Chill the muffins in the fridge for at least 1 hour, until the center has set.
  14. Enjoy!

Watch the recipe video here:

Chocolate-Filled Banana Muffins

If you don't have super ripe bananas on hand, here's a hack you can use so you can still make these chocolate-filled banana muffins! ?FULL RECIPE: https://tasty.co/recipe/chocolate-filled-banana-muffins

Posted by Tasty on Wednesday, April 4, 2018

Breakfast

Cheesy Potato Cake

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Cheesy Potato Cake
Cheesy Potato Cake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 russet potatoes, medium
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • ¼ cup (30 g) grated parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup (240 mL) heavy cream
  • 3 cups (300 g) shredded cheddar cheese
  • 3 cups (300 g) gruyère cheese, shredded
  • 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 savory? This cheesy potato "cake" is made for you ?!FULL RECIPE: https://tasty.co/recipe/cheesy-potato-cake

Posted by Tasty on Thursday, April 19, 2018

Dessert

Layered Strawberry Cream Puff Cake (Mille-Feuille)

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Layered Strawberry Cream Puff Cake (Mille-Feuille)
Layered Strawberry Cream Puff Cake (Mille-Feuille)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 sheet puff pastry, thawed
  • 3 teaspoons sugar
CUSTARD
  • 2 egg yolks
  • ⅓ cup (65 g) sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup (240 mL) milk
  • 6 strawberries, sliced
Instructions
  1. In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
  2. Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
  3. Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
  4. Cover with a plastic wrap and chill at least 30 minutes.
  5. Cut the thawed puff pastry into three equal-sized rectangles.
  6. Pierce each piece of puff pastry with a fork.
  7. Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
  8. Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
  9. Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
  10. Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
  11. Place the custard in a piping bag fitting with an large round tip.
  12. Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
  13. Dust the top with powdered sugar.
  14. Enjoy!

Watch the recipe video here:

Layered Strawberry Cream Puff Cake (Mille-Feuille)

Probably the most beautiful thing you'll see all day ?!FULL RECIPE: https://tasty.co/recipe/layered-strawberry-cream-puff-cake-mille-feuilleDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2DK0iYo – We may make some $$ if you buy!

Posted by Tasty on Thursday, January 25, 2018

Breakfast

Grilled Potato Volcanoes

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Grilled Potato Volcanoes
Grilled Potato Volcanoes
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
VOLCANOES
  • 6 large russet potatoes
  • 3 cups (300 g) cheddar cheese
  • 8 oz (225 g) cream cheese
  • 1 cup (100 g) green onion
  • 12 slices bacon
GARNISH
  • sour cream
  • green onion
Instructions
  1. Preheat the grill to 400˚F/200˚C.
  2. Thoroughly scrub the potatoes until they are clean and poke a few holes around the potato to vent.
  3. Wrap in aluminium foil and place on the grill to cook for 20 minutes over direct heat.
  4. In the meantime, mix half of the cheddar cheese, cream cheese, and green onions until well-combined. Set aside.
  5. Remove the potatoes from the grill and let them rest until they are cool enough to handle.
  6. Unwrap the potato and cut off the ends so that it will stand up.
  7. Using a melon baller or a spoon, carve out the center of the potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well.
  8. Fill the potato with the cheese mixture and wrap 2 slices of bacon around the potato. Secure the bacon with toothpicks if necessary.
  9. Lower the grill temperature to about 350˚F/175˚C and place potatoes over indirect heat on the grill for 30 minutes with the lid closed.
  10. Top with the remaining cheddar cheese and cook for another 15 minutes.
  11. Garnish with a dollop of sour cream and some green onions.
  12. Enjoy!

Watch the recipe video here:

Grilled Cheesy Potato Volcanoes

It's a cheesy POTATO VOLCANO! ?FULL RECIPE: https://tasty.co/recipe/grilled-potato-volcanoesCheck out our BRAND NEW kitchenware line right here: http://bit.ly/2qMKon1 – We may make some $$ if you buy!

Posted by Tasty on Thursday, April 19, 2018

Breakfast

Meatball In A Blanket Ring

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Meatball In A Blanket Ring
Meatball In A Blanket Ring
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 2 cups (520 g) tomato sauce
  • ⅓ cup (75 g) tomato paste
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 40 pre-cooked meatballs
  • 4 sheets puff pastry
  • 2 cups (200 g) shredded mozzarella cheese
  • 1 egg
  • ¼ cup (25 g) shredded parmesan cheese
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add the oil to a pan on medium-high heat and cook the onions and garlic until deeply caramelized.
  3. Mix in tomato sauce, tomato paste, red pepper flakes, dried basil and oregano. Bring to a simmer for 5 minutes.
  4. Add pre-cooked meatballs and coat them with sauce. Remove sauce from heat.
  5. Roll out three rectangles of puff pastry. One should be 16-inches (41 cm) long, one 22-inches (56 cm) long and the third, 28-inches (71 cm) long. All three should be about 6-inches (15 cm) wide.
  6. Sprinkle the shredded mozzarella cheese in a line across the bottom of each strip, then place meatballs on top in a line about 1-inch (2 cm) apart from each other.
  7. Roll pastry over the meatballs. Then take the smallest roll and wrap it around a small oven safe bowl placed on top of a baking sheet. Make sure the ends of the pastry meet and pat together to connect.
  8. Take a knife and press down the puff pastry between each meatball creating a small opening on either side of the puff pastry. Make a small cut between each meatball just below the top of the puff pastry so that the roll is still connected.
  9. Repeat this step again with the medium roll and largest roll, wrapping them around each other.
  10. Add marinara sauce to the oven safe bowl.
  11. Brush egg wash over the entire ring and sprinkle the shredded parmesan cheese on top. Cover sauce with foil.
  12. Bake for 25 minutes.
  13. Serve warm.
  14. Enjoy!

Watch the recipe video here:

Meatballs In a Blanket Ring

Meatballs in a blanket = YES ?!FULL RECIPE: https://tasty.co/recipe/meatball-in-a-blanket-ringDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2mbUyva – We may make some $$ if you buy!

Posted by Tasty on Friday, January 5, 2018

Burgers

Mashed Potato Bun Bacon Burger

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Mashed Potato Bun Bacon Burger
Mashed Potato Bun Bacon Burger
Author:
Cuisine: American
Recipe type: Burger
Ingredients
MASHED POTATO BUNS
  • 5 russet potatoes, peeled and cubed
  • 4 cloves garlic, peeled
  • 6 cups (1.4 L) cold water
  • ¼ cup (55 g) butter, cubed
  • ½ cup (120 mL) milk
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 6 slices provolone cheese
  • 2 cups (100 g) panko breadcrumbs
  • 5 eggs
  • oil, for frying
BACON BURGERS
  • 1 lb (455 g) ground beef
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon pepper
  • 12 slices bacon
  • ketchup, to serve
  • lettuce, to serve
  • red bell pepper, sliced, to serve
Instructions
  1. In a pot over high heat, add the potatoes and garlic and cover with cold water.
  2. Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
  3. Drain the potatoes in a colander and return to the pot.
  4. Add the butter, milk, salt and pepper. Mash until smooth.
  5. Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
  6. On a parchment paper-lined baking sheet, place the provolone slices.
  7. Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
  8. Freeze until solid, about 1 hour.
  9. Place the egg and panko in two bowls.
  10. Place the frozen potato round in the egg ensuring it’s completely submerged.
  11. Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
  12. In a large pot, heat oil to 350°F (180°C).
  13. Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
  14. Set the mashed potato rounds on a wire rack to drain.
  15. In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
  16. Form patties with your hand about the size of your palm.
  17. Lay the bacon two strips overlapping and two strips perpendicular.
  18. Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
  19. Heat a pan over medium heat and add the bacon patties and cook until cooked through.
  20. Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
  21. Build with lettuce, patty, red onion and top potato bun.
  22. Enjoy!

Watch the recipe video here:

Mashed Potato Bun Bacon Burger

Didn't know you could make buns like this ? ?…FULL RECIPE: https://tasty.co/recipe/mashed-potato-bun-bacon-burgerYou have a kitchen, right? Well, we have the essentials! Shop all the must-have goods here: -http://bit.ly/2AJK5MG (BTW, we may make some $$ if you buy!)

Posted by Tasty on Tuesday, January 2, 2018

Breakfast

Croquette Mozzarella Sticks

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Croquette Mozzarella Sticks
Croquette Mozzarella Sticks
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb (910 g) russet potato, peeled and quartered
  • 2 cloves garlic, minced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • ½ cup (55 g) grated parmesan cheese, plus more for garnish
  • 4 large eggs, beaten, divided
  • salt, to taste
  • black pepper, to taste
  • 12 sticks mozzarella cheese, halved crosswise
  • 1 cup (125 g) all-purpose flour
  • 1 cup (115 g) plain breadcrumbs
  • oil, for frying
  • marinara sauce, for serving
  • fresh parsley, chopped, for garnish
Instructions
  1. Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
  2. Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
  3. Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
  4. Take a spoonful of potatoes and form into a patty.
  5. Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
  6. Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
  7. Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
  8. Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
  9. Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
  10. Let cool for a few minutes as they will be HOT.
  11. Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
  12. Enjoy!

Watch the recipe video here:

Croquette Mozzarella Sticks

Mozzarella sticks just got EVEN BETTER ?!FULL RECIPE: https://tasty.co/recipe/croquette-mozzarella-sticks

Posted by Tasty on Thursday, April 19, 2018

Breakfast

12 Layer Turkey Pesto Panini Bread Bowl

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12 Layer Turkey Pesto Panini Bread Bowl
12 Layer Turkey Pesto Panini Bread Bowl
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PESTO
  • 4 cups (160 g) fresh basil, washed and dried
  • 2 cloves garlic
  • ⅓ cup (40 g) pine nuts
  • ½ cup (120 mL) olive oil
  • ½ cup (55 g) grated parmesan cheese
  • 1 teaspoon salt
PANINI
  • 1 bread, medium round loaf
  • ½ tablespoon unsalted butter, melted
  • 7 slices mozzarella cheese
  • 8 slices tomato
  • 10 slices turkey
  • 8 slices bacon, cooked and chopped
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Make the pesto: In a food processor, combine the basil, garlic, pine nuts, and olive oil. Blend for 30 seconds, or until thick and saucy.
  3. Add the Parmesan and salt and blend for another 30 seconds, or until thoroughly combined.
  4. Cut the top off the loaf of bread. Use a serrated knife to cut a circle in the center of the bread, then use a large spoon to scoop out the inside. Try to keep bread in one piece.
  5. Use a rolling pin to roll the excess bread into one flat piece of bread. Spread melted butter on both side of the rolled out bread and bake for 10 minutes, or until golden brown.
  6. Remove the toasted bread from the oven.
  7. Assemble the sandwich: Place bread bowl in an oven-safe pan. Spread pesto on the bottom of the inside of the bread bowl, then layer in half of the mozzarella slices, 4 slices of tomatoes, 5 slices of turkey, and 4 chopped slices of bacon.
  8. Top with the toasted bread and brush with pesto. Add the remaining bacon, turkey, tomato, and cheese. Finally, spread pesto on the bottom lid of the bread and over the cheese. Place the lid of bread on top of it and then press down with a heavy oven-safe pan.
  9. Bake for 20 minutes, or until golden brown.
  10. Enjoy!

Watch the recipe video here:

12 Layer Turkey Pesto Panini Bread Bowl

This 12-layer turkey pesto panini bowl is so delicious ?!FULL RECIPE: https://tasty.co/recipe/12-layer-turkey-pesto-panini-bread-bowl

Posted by Tasty on Wednesday, April 18, 2018