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Main dish

Philly Cheesesteak Grilled Cheese Sliders

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Philly Cheesesteak Grilled Cheese Sliders
We've been around the block with philly cheesesteaks - from that initial quickening of the heart, that frisson of excitement as eyes meet across a smoky room at a party, to the flirting on your phone, the first kiss in the rain. We've reached the part where we've settled down with this cheesy, steaky beast; we're having to start mixing it up, keeping it fresh, relieving the familiarity that breeds contempt. Please let us introduce our latest food relationship bandage, Philly Cheesesteak Grilled Cheese Sliders.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp vegetable oil
  • 800g sirloin steak
  • 3 green peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, crushed
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 12 slider buns
  • 100g butter, melted
  • Mayo
  • 12 slices mild cheddar
  • 12 slices mozzarella
Instructions
  1. Fry the thinly sliced steak very quickly on a high heat - just enough to brown and cook it through.
  2. Remove from the pan and add a splash more oil. Fry the peppers and onions until soft, then add the garlic and mushrooms and fry until the mushrooms have got some colour. Add the steak back to the pan, season, and stir everything together.
  3. Cut the slider buns in half. Brush butter on both the top and bottom and place the bottom halves on a baking tray. Spoon a small amount of mayo on the cut side of the buns, then top with cheddar slices and a hearty amount of the steak-pepper mix. Top with mozzarella and the top of the buns, then lay foil over the top and press another tray on top to squash them.
  4. Bake for 20 minutes or so, until the buns are crisp and the cheese has melted.

Watch the recipe video here:

Philly Cheesesteak Grilled Cheese Sliders

Philly Cheesesteak Grilled Cheese Sliders

Posted by Twisted on Tuesday, July 24, 2018

Lasagna

Creamy Parmesan Mushroom Chicken Lasagna

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Creamy Parmesan Mushroom Chicken Lasagna
Creamy Parmesan Mushroom Chicken Lasagna with spinach is literally the perfect lasagna. Cheesy, creamy and delicious!
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 tbsp oil
  • 2 cups sliced mushrooms
  • 4 cups chopped spinach
  • 2 garlic cloves, minced
  • ½ cup vegetable or chicken stock
  • 3 cooked chicken breasts, shredded
  • 3 cups bechamel sauce
  • Salt and peper to taste
  • Fresh Lasagna sheets
  • Sliced mozzarella
  • Grated parmesan cheese
Instructions
  1. Heat oil in a non stick pan over medium-high heat. Add mushrooms and sauté until golden brown. Add garlic and cook until aromatic. Add spinach and cook through until wilted. Add chicken, salt pepper and stock. Stir and cook until liquid has just evaporated. Remove and set aside to cool.
  2. Pre-heat oven to 180ºC.
  3. Spread béchamel sauce on the bottom of a lasagna dish. Top with lasagna sheets followed by a layer of béchamel, chicken mix, mozzarella cheese and grated parmesan. Repeat to have two layers of the chicken mix and finish with lasagna sheets and béchamel on top. Sprinkle with grated parmesan cheese, cover with foil and bake for 30 minutes until bubbling. Remove foil and grill for 5-6 minutes until golden brown.
  4. Sprinkle with parsley. Let cool slightly before cutting
  5. Enjoy!

Watch the recipe video here:

Creamy Parmesan Mushroom Chicken Lasagna

Creamy Parmesan Mushroom Chicken Lasagna

Posted by Twisted on Monday, July 23, 2018

Main dish

Giant Chicken Fajita Swirl Bun

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Giant Chicken Fajita Swirl Bun
This giant fajita swirl bun is smothered in a delicious queso sauce. Perfect for sharing and delicious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup sautéed mixed peppers and onions
  • 3 cooked chicken breasts, shredded
  • ½ cup salsa
  • 3 tbsp fajita seasoning
  • 1½ cups grated mozzarella
  • 500g Dough
  • 1 can evaporated milk
  • 2 cups grated cheddar cheese
  • 2 tbsp cornstarch
  • 2 tbsp hot sauce
  • Sliced jalapeños
Instructions
  1. Mix together peppers, onions, chicken, salsa and fajita seasoning until coated.
  2. Roll out dough until about ¼” thick. Sprinkle grated mozzarella evenly over the dough. Spread the chicken mix over the dough evenly. Cut the dough into thirds.
  3. Roll one strip into itself. Place onto of another strip and continue rolling. Repeat.
  4. Gently lift into a parchment lined skillet. Cover and let rise for 10-15 minutes.
  5. Meanwhile, pre-heat oven to 180ºC. Bake covered for 40 minutes and 10 uncovered.
  6. While baking, make cheese sauce. Heat evaporated milk. Mix together cornstarch and cheese. Add to milk and. Heat through. When bubbling add hot sauce and take off the heat.
  7. When baked, remove onto a serving platter. Pour cheese sauce generously over top. Sprinkle with sliced jalapenos.
  8. Enjoy!

Watch the recipe video here:

Giant Chicken Fajita Swirl Bun

Giant Chicken Fajita Swirl Bun

Posted by Twisted on Saturday, July 21, 2018

Main dish

Giant Cheeseburger Ring

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Giant Cheeseburger Ring
Giant Cheeseburger Ring
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 800g beef mince
  • 1 tbsp black pepper
  • 1 tsp salt
  • 1 quantity Bread dough
  • 1 cup mayonnaise
  • ½ cup ketchup
  • ¼ cup american mustard
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tbsp white wine vinegar
  • shredded lettuce
  • crispy bacon
  • sliced cheddar
Instructions
  1. Grease a bundt tin, roll your dough into a sausage and lay it in, pinching at the seams to join. Cover and leave to proof for 30 minutes or so. Bake for 40 minutes at 160°C, then transfer to a wire rack and leave to cool.
  2. In a small bowl, combine mayo, ketchup, mustard, onion and garlic powder, vinegar. Set aside.
  3. Add 1 tsp salt and black pepper to the mince and mix well with your hands. Transfer to a lined sheet pan and shape into a ring slightly larger than your bread. Grill under a hot grill until browned and cooked through.
  4. Lay the cheese on top of the burger ring. Grill until melted.
  5. Cut your bread ring in half and spoon on a bunch of burger sauce. Top with shredded lettuce and your burger patty. Top with more sauce and some crispy bacon, then the top half of the bread.
  6. Get stuck in.

Watch the recipe video here:

Giant Cheeseburger Ring

Giant Cheeseburger Ring

Posted by Twisted on Friday, July 20, 2018

Main dish

BUFFALO CHICKEN PASTA BAKE & CHEESY GARLIC BREAD

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BUFFALO CHICKEN PASTA BAKE & CHEESY GARLIC BREAD
Those of you object to double carbicide look away now. This is the height of indulgence, a veritable cascade of molten cheese, a flood of flavour so delicious your tastebuds will wonder what they've been missing all these years. And yes, it does involve both pasta and bread. Spicy, tangy, creamy buffalo chicken pasta scooped up with garlic butter drenched baguettes? Yes please.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 400g cream cheese, softened
  • 250ml hot sauce
  • 150ml double cream
  • 2 tbsp Italian herbs
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cooked chicken breasts, shredded
  • 400g fussili pasta, cooked to packet instructions
  • Grated cheddar
  • For the garlic bread
  • 1 baguette, chopped into sections
  • 100g butter, softened
  • 4 tbsp mayonnaise
  • 70g parmesan
  • 70g cheddar
  • 3 tbsp finely chopped parsley
  • 4 garlic cloves, crushed
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Mix the cream cheese, hot sauce, double cream, Italian herbs, salt and pepper together to make a smooth sauce.
  3. Add the shredded chicken and cooked pasta. Stir everything together, then pour into a baking dish and scatter with cheddar.
  4. Bake for 20 minutes or until all melted and delicious.
  5. Meanwhile, mix together the butter, mayonnaise, cheeses, garlic, parsley and season.
  6. Take the baguette and slice it in half lengthways. Spoon the cheesy mixture onto it and grill or oven bake for roughy 5 minutes, until bubbling and melted.
  7. Serve with the pasta.
  8. Enjoy!

Watch the recipe video here:

Buffalo Chicken Pasta Bake & Cheesy Garlic Bread

Buffalo Chicken Pasta Bake & Cheesy Garlic Bread

Posted by Twisted on Thursday, July 19, 2018

Main dish

Creamy Honey Mustard Skillet Chicken

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Creamy Honey Mustard Skillet Chicken
Honey, mustard & chicken. This holy trinity is truly divine - sweet from the honey yet hot from the mustard, all of the best flavours in one smooth package. Add some salt from the bacon, a bit of fragrance from the thyme and a moderate amount of cream and you've got the world's easiest yet delicious midweek supper.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100g honey
  • 4 tbsp wholegrain mustard
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 large chicken breasts
  • 1 tsp olive oil
  • 6 rashers streaky bacon, diced
  • 3 cloves garlic, crushed
  • 300ml double cream
  • A pinch of salt
  • 2 tbsp thyme leaves
  • 1 tsp corn flour
  • 2 tbsp water
  • Fries, for serving
Instructions
  1. Whisk together the honey, mustard, olive oil, salt & pepper.
  2. Add the chicken breasts and turn them to coat them in the honey - mustard mixture.
  3. In a medium skillet heat a little oil gently - the honey can burn quite easily so the aim of the game is just to sear the chicken slightly then remove them from the heat. Don't worry if they aren't cooked through as they will come up to temperature in the sauce later on.
  4. Clean the pan and add the bacon with a little oil. Fry until golden and crisp, then add the garlic and continue to fry for a further minute or so, until fragrant. Pour over the cream and stir to combine, then add the thyme. Mix together the cornflour and water and add this to the mix, then bring to a gentle simmer. Add the chicken breasts and continue to cook for a further 5 minutes, until they are completely cooked through and the sauce has thickened. Turn them over a few times to coat them in the sauce.
  5. Serve with chips. Delicious!

Watch the recipe video here:

Creamy Honey Mustard Skillet Chicken

Creamy Honey Mustard Skillet Chicken

Posted by Twisted on Wednesday, July 18, 2018

Pasta

Tuscan Chicken Pasta

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Tuscan Chicken Pasta
This delicious, indulgent yet healthy pasta makes the perfect bite-sized snack. Crispy, herby chicken mixed with vibrant peppers and spinach gives you everything you could want for a balanced portion, while elegantly creamy The Laughing Cow Light gives that little bit of extra luxury. Either enjoy this at home or bring with you on a summery picnic to serve up with friends.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 3 chicken breasts
  • 1 tbsp Italian herb seasoning
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 3 mixed peppers, sliced
  • 1 red onion, sliced
  • 2 cloves garlic, finely diced
  • 3 chopped plum tomatoes
  • 2 tubs The Laughing Cow Light
  • 100ml double cream
  • 1 bag baby spinach
  • Salt and pepper
  • 1 packet penne pasta, cooked
Instructions
  1. Preheat the oven to 180°C.
  2. Add the chicken to a bowl and sprinkle with the Italian seasoning, sea salt and olive oil.
  3. Heat a large, deep, heavy-bottomed frying pan and brown the chicken, roughly 4 - 5 minutes on both sides. Remove from the heat and place in the oven on a tray for a further 5 minutes to cook through. Chop the chicken into pieces and set aside.
  4. Add a splash more oil into the pan and add the sliced peppers and onions. Fry, stirring every now and then, until they've softened.
  5. Add the diced garlic and fry until fragrant, then add the tomatoes and cook until slightly broken down. Spoon in The Laughing Cow and stir in the double cream, then bring to a gentle simmer and add the spinach to wilt. Season to taste.
  6. Add the pasta and stir to combine.
  7. Sprinkle with parsley and serve.

Watch the recipe video here:

Tuscan Chicken Pasta

Tuscan Chicken Pasta

Posted by Twisted on Wednesday, July 18, 2018

Breakfast

Creamy Skillet Fajita Chicken

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Creamy Skillet Fajita Chicken
One pan dinners are all the rage. This creamy skillet fajita chicken skillet is delicious and the perfect pairing with rice seasoned with coriander and lime. Enjoy!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil 4 chicken breasts
  • 3 tbsp fajita seasoning, split
  • 1 onion, sliced thinly
  • 3 mixed peppers, sliced
  • 2 garlic cloves, minced
  • 1 cup passata
  • ¾ cup heavy cream
  • Salt and pepper to taste
  • ½ cup grated cheddar cheese
  • Chopped coriander
  • Rice for serving
Instructions
  1. Season chicken breast with half the fajita seasoning. Heat oil and sear chicken on both sides. Remove chicken.
  2. Add butter, onions and diced peppers and cook until just soft. Add remaining fajita spice and garlic. Add chopped tomato and cook until just simmering. Pour in cream and let thicken slightly. Add chicken back in and coat with sauce and peppers.
  3. Top with grated cheese, grill or 5 minutes.
  4. Sprinkle with chopped cilantro and serve with rice or salad
  5. Enjoy!

Watch the recipe video here:

Creamy Skillet Fajita Chicken

Creamy Skillet Fajita Chicken

Posted by Twisted on Tuesday, July 17, 2018

Main dish

Pizza Potato Volcanos

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Pizza Potato Volcanos
Potatoes stuffed with pizza are probably the best appetizer ever. They're easy to make and fun to eat. These Pizza Potato Volcanos are oozing with cheese and pepperoni!
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 6 potatoes, parboiled
  • ½ cup pizza sauce
  • 1 cup grated mozzarella
  • 1 cup chopped pepperoni
  • ½ tsp oregano
Instructions
  1. Slice a bit off the top and bottom of each potato. Cut out the core of each and use a teaspoon or melon baller to help core.
  2. Mix together cheese, pepperoni and oregano
  3. Fill each potato halfway with pizza sauce. Top with cheese mixture
  4. Bake for 15 minutes at 180ºC until cheese is melted and oozing down.
  5. Enjoy!

Watch the recipe video here:

Pizza Potato Volcanos

Pizza Potato Volcanos

Posted by Twisted on Tuesday, July 17, 2018

Main dish

Heinz Beanz Burger

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Heinz Beanz Burger
HEINZ BEANZ BURGER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tins Heinz Beanz
  • 80g panko breadcrumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz ketchup
  • ½ Lime, juice only
  • 150ml sour cream
  • 250g Heinz Mayonnaise
  • Lettuce, for the buns
Instructions
  1. Drain Beanz using a small colander (better than a sieve as it drains better),
  2. reserving the juice!
  3. Fry the onion and garlic in 1 tbsp olive oil until translucent.
  4. Cool.
  5. Add onion and garlic to a bowl with the Beanz, coriander, spices, salt,
  6. breadcrumbs, chilli. Mix lightly but confidently with a wooden spoon until the
  7. mix comes together in a homogenous mass. Leave some texture in the mix -
  8. a few whole Beanz is good. At this point, get your hands in to mold the patties.
  9. Form into 6 patties, then pop in the fridge to sit briefly.
  10. Fry the patties over medium heat - you don’t want to sear these over high heat! It’s good to
  11. dehydrate the exterior of the patties- for a crust/crunch. Watch it doesn’t burn,
  12. there are sugars from the Heinz tomato sauce involved in the mix.
  13. Add the drained juice to a small saucepan and reduce over medium heat until thick. Stir
  14. through Heinz ketchup and set aside to cool.
  15. Mix the Heinz mayonnaise with the sour cream and lime juice. These are your 2 sauces.
  16. Build your burger - bottom toasted bun, ketchup sauce, lettuce, burger, sour cream, top bun.
  17. Enjoy!

Watch the recipe video here:

Heinz Beanz Burger

Heinz Beanz Burger

Posted by Twisted on Monday, July 16, 2018