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Pasta

Green Mac & Cheese

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Green Mac & Cheese
Get your greens in the delicious way!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 4 cups spinach, packed
  • ½ cup parsley
  • 2½ cups milk, divided
  • 5 quarts water
  • 1 tablespoon salt
  • 1 pound macaroni elbows
  • ¼ cup butter
  • ¼ cup flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 16 ounces white cheddar
  • ½ cup mozzarella
Instructions
  1. In a food processor, combine the spinach, parsley, and ½ cup milk, and process until evenly mixed.
  2. In a large pot, bring water salt and salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
  3. In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
  4. Add 2 cups milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
  5. Add in the cheddar cheese and mix until well incorporated.
  6. Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
  7. Mix in the pasta and pour into a casserole dish.
  8. Top the macaroni with mozzarella and broil for 5 minutes.
  9. Enjoy!

Watch the recipe video here:

Green Mac & Cheese

Watch to find out why this mac n cheese is green ? ?!FULL RECIPE: http://bzfd.it/2iy3axtFIND IT IN THE APP: http://tstyapp.com/m/Xg4HFcrfUFRESERVE THE ONE TOP: http://bit.ly/2wFvCUD

Posted by Tasty on Sunday, August 27, 2017

Breakfast

Best Ever Crispy Chicken Parmesan

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Best Ever Crispy Chicken Parmesan
It was love at first bite.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 boneless, skinless chicken breasts.
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 cup flour
  • 2 eggs
  • 1 cup seasoned bread crumbs
  • 2 cups marinara sauce
  • 8 slices of fresh mozzarella
  • ½ cup grated Parmesan
  • Basil, thinly sliced, to serve
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Cut the chicken breasts in half widthwise to make 4 thin breasts.
  3. Season the chicken with salt, pepper, and onion powder.
  4. Coat the chicken in flour, then egg, and then bread crumbs.
  5. Heat oil in a cast iron skillet and fry the chicken on both sides until brown, about 4 minutes each side. Transfer to a paper towel-lined plate to drain.

Watch the recipe video here:

Best Ever Crispy Chicken Parmesan

This has to be the best ever crispy chicken parmesan ?! YUM!FULL RECIPE: http://bzfd.it/2iDIO6dFIND IT IN THE APP: http://tstyapp.com/m/c9DCvOKiUF

Posted by Tasty on Monday, August 28, 2017

 

Pasta

Low-Carb Zucchini “Pasta” 4 Ways

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Low-Carb Zucchini "Pasta" 4 Ways
Can you get any healthier than "pasta" from the garden?
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
Creamy Tomato Basil Zucchini "Linguini"
  • Zucchini “Linguini"
  • 2 zucchinis, peeled
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • Creamy Sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ¼ cup chicken broth
  • ½ cup Greek yogurt
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon dried basil
Zucchini Shrimp Scampi
  • 4 medium zucchini
  • 1 tablespoon oil
  • 1 pound (500 grams) medium or large shrimp, peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • ¼ cup low-sodium chicken broth
  • 1 lemon, juiced
  • Parsley, for garnish
Chicken Pesto and Zucchini “Pasta”
  • 4 cups basil
  • 1 cup grated Parmesan cheese
  • ½ cup pine nuts
  • 2 cloves garlic
  • ½ lemon, juiced
  • Salt, to taste
  • Pepper, to taste
  • ½ cup olive oil
  • Oil
  • 3 zucchini
  • 1 cup cherry tomatoes
  • 2 boneless, skinless chicken breasts, chopped
Zucchini "Linguini" With Roasted Shrimp
  • 2 zucchini squashes
  • 1 pound shrimp, peeled and deveined
  • ½ yellow bell pepper, sliced thin
  • 1 lime, juiced (about 2 tablespoons)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
Instructions
Creamy Tomato Basil Zucchini "Linguini"
  1. Use a peeler to thinly slice zucchini into “linguini” noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
  2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
  3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
  4. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
  5. Serve and garnish with fresh chopped basil (optional).
  6. Enjoy!
Zucchini Shrimp Scampi
  1. Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
  2. Heat the oil over medium-high heat in a large, nonstick skillet.
  3. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sautée the shrimp, until they evenly begin to show a pink color, about 3 minutes.
  4. Pour in the chicken broth and lemon juice and let the liquid come to a simmer.
  5. Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
  6. Sprinkle with chopped fresh parsley leaves and serve.
  7. Enjoy!
Chicken Pesto and Zucchini “Pasta”
  1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
  2. With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
  3. Slice the cherry tomatoes and set aside.
  4. Heat a skillet over medium high. Add a little oil to the pan, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
  5. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
  6. Enjoy!
Zucchini "Linguini" With Roasted Shrimp
  1. Preheat oven to 400°F/200°C.
  2. : Using a vegetable peeler, peel long strips from the zucchini.
  3. : In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
  4. : On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
  5. : Enjoy!

Watch the recipe video here:

Low-Carb Zucchini "Pasta" 4 Ways

Here's 4 ways to try low-carb zucchini pasta for dinner tonight ❤️!FULL RECIPES: http://bzfd.it/2gbhawwFIND THEM IN THE APP: http://tstyapp.com/m/tS78iSs4OF

Posted by Tasty on Sunday, September 3, 2017

Pasta

The Best Layered Lasagna Ever

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The Best Layered Lasagna Ever
This Insanely Delicious Layered Lasagna Is One For The Books
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • Bolognese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • ½ cup carrots, finely chopped
  • ½ cup celery, finely chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup tomato paste
  • Salt, to taste
  • Pepper, to taste
  • 2 cups red wine
  • 4 cups diced canned tomatoes
  • Ricotta Herb Mixture
  • 15 ounces ricotta
  • ½ cup basil, chopped
  • 1 cup shredded Parmesan cheese
  • ½ cup parsley, chopped
  • 1 egg
  • Salt, to taste
  • Pepper, to taste
  • 1 pound lasagna noodles, cooked
  • Mozzarella cheese, to taste
  • Parmesan cheese, to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, and garlic. Cook, stirring occasionally, until golden brown.
  3. Once the vegetables have caramelized, add in the ground beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.
  4. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.
  5. Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.
  6. Bring the sauce to a simmer and cook for at least 30 minutes and then set aside.
  7. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. Set aside.
  8. In a 9 x 13-inch glass baking pan, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of ricotta. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, extra mozzarella, and Parmesan.
  9. Cover the baking dish with foil and bake for 25 minutes.
  10. Remove the foil and bake again for an additional 15 minutes until the cheese on top has browned and the bolognese is bubbling.
  11. Slice, serve, and enjoy!

Watch the recipe video here:

The Best Layered Lasagna Ever

This is probably the best layered lasagna ever ?! What's your favorite way to make lasagna?FULL RECIPE: http://bzfd.it/2iwhPcuFIND IT IN THE APP: http://tstyapp.com/m/53ViuR9eUF

Posted by Tasty on Saturday, August 26, 2017

Drink

Tropical Paradise Popsicles

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Tropical Paradise Popsicles
Finally, the taste of paradise!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1½ cup assorted berries (strawberries, blackberries, blueberries, raspberries)
  • ½ cup pineapple chunks
  • ½ cup Ocean Spray® Mocktails Tropical Citrus Paradise
  • ½ ounce coconut rum
  • Sparkling wine
Instructions
  1. 1. In 6–8 cylinder shot glasses, layer berries and pineapple chunks (may need to slice strawberries in order to fit).
  2. 2. Fill with Ocean Spray® Mocktails Tropical Citrus Paradise and cover with small piece of foil and insert stick.
  3. 3. Freeze (about 6 hours).
  4. 4. Unmold and place in a flute, top with 1 ounce of rum, and top with sparkling wine.
  5. Enjoy!

Watch the recipe video here:

Tropical Paradise Popsicles

Tropical Paradise Popsicles

Posted by Tasty on Thursday, August 31, 2017

Drink

Overnight Oats Smoothie Hack

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Overnight Oats Smoothie Hack
This Overnight Oats Smoothie Hack Is Going To Totally Revamp Your Breakfast Game
Author:
Cuisine: American
Recipe type: Smoothie
Ingredients
  • ⅓ cup rolled oats
  • ⅓ cup unsweetened almond milk + ½ cup, optional
  • ½ cup plain Greek yogurt
  • 1 tablespoon almond butter
  • 1 teaspoon honey
  • ½ teaspoon chia seeds
  • ½ teaspoon cinnamon
  • ½ peach, diced
Instructions
  1. In a mason jar or sealable container, add the oats, almond milk, yogurt, almond butter, honey, chia seeds, cinnamon, and peaches. Make sure the oats and almond milk are at the bottom of the container so that they properly soak.
  2. Seal and place in the refrigerator overnight.
  3. Enjoy as is, or pour the ingredients into a blender with the additional almond milk and blend until smooth.
  4. Pour the mixture back into the mason jar and enjoy your overnight oats on the go.

Watch the recipe video here:

Overnight Oats Smoothie Hack

Overnight oats are AMAZING, but here's a way to hack them for an even easier breakfast ?!FULL RECIPE: http://bzfd.it/2wtrm7qFIND IT IN OUR APP: http://tstyapp.com/m/gb3gt8A14F

Posted by Tasty on Friday, September 1, 2017

Cake

Checkboard Cake

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Checkboard Cake
This Checkerboard Cake Will Make You Feel Things
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 prepared chocolate cake, 9 inches
  • 1 prepared yellow cake, 9 inches
  • Chocolate frosting
Instructions
  1. Slice the top of both cakes to create a flat surface.
  2. Cut both cakes in half widthwise to create four cakes.
  3. Place a small plate on top of the cake and cut around to create a smaller circle.
  4. Place a glass in the middle of the cake and cut around to create an even smaller circle.
  5. Assemble the first layer by placing the outside chocolate ring on a plate or cake stand.
  6. Insert the next yellow cake ring and then the inner chocolate cake ring.
  7. Continue forming layers alternating the colors on the outside.
  8. Frost the cake with a thin layer of frosting in between each layer.
  9. After the fourth layer frost the entire cake and cool in the refrigerator.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

Checkerboard Cake

The ultimate checkerboard cake ?!FULL RECIPE: http://bzfd.it/2ey8dNkFIND IT IN THE APP: http://tstyapp.com/m/7sQg4uP55F

Posted by Tasty on Saturday, September 2, 2017

Dessert

Rainbow Crepe Cake

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Rainbow Crepe Cake
This rainbow crepe cake is probably the most beautiful thing you'll ever see
Author:
Cuisine: American
Recipe type: Dessert
Serves: 10-12
Ingredients
  • 6 tablespoons butter, melted
  • 3 cups milk
  • 6 eggs
  • 2¼ cups flour
  • 7 tablespoons sugar
  • Red food coloring
  • Orange food coloring
  • Yellow food coloring
  • Green food coloring
  • Blue food coloring
  • Purple food coloring
  • 6 cups whipped cream
Instructions
  1. In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
  2. Divide the batter into 6 bowls with 1 cup of batter in each. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
  3. On a nonstick skillet over medium heat, pour ⅓ cup of red crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
  4. Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
  5. Cover the crepe cake in whipped cream, so that it’s fully white on the outside.
  6. Slice, and enjoy!

Watch the recipe video here:

Rainbow Crepe Cake

This rainbow crepe cake is probably the most beautiful thing you'll ever see ? ?….FULL RECIPE: http://bzfd.it/2ip9uYgFIND IT ON OUR APP: http://tstyapp.com/m/UGSrIcI1OF

Posted by Tasty on Wednesday, August 23, 2017

Cake

2-Ingredient Chocolate Cake

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2-Ingredient Chocolate Cake
Need A Quick Dessert In A Pinch? This Chocolate Cake Only Has TWO Ingredients
Author:
Cuisine: American
Recipe type: Cake
Serves: 6
Ingredients
  • 4 eggs, whites and yolks separated
  • 9 ounces semisweet chocolate
  • Powdered sugar, to serve
  • Vanilla ice cream, to serve
  • Seasonal fruit, to serve
Instructions
  1. Preheat the oven to 325˚F (170˚C).
  2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.
  3. Using a hand mixer, whisk the whites until soft peaks form.
  4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine.
  5. Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.
  6. Pour the batter into a greased 6-inch cake mold and bake for 30 minutes.
  7. Once the cake is cool to the touch, gently invert it onto a plate.
  8. Sprinkle with powdered sugar and top with ice cream.
  9. Enjoy!

Watch the recipe video here:

2-Ingredient Chocolate Cake

This rich and delicious chocolate cake only has 2 ingredients! ? ?FULL RECIPE: http://bzfd.it/2irVDAmFIND IT ON OUR APP: http://tstyapp.com/m/3exXr3S2OF

Posted by Tasty on Wednesday, August 23, 2017