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Main dish

TUSCAN CHICKEN MAC ‘N’ CHEESE

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TUSCAN CHICKEN MAC 'N' CHEESE
Creamy Mac'n'Cheese is everyones dreamy comfort meal. This dish has a few extra bits to liven it up, it's super cheesy, creamy and packed with flavour. Tuscan Chicken Mac 'n' Cheese is a winner in our books!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • 1 tbsp oil
  • 1 tsp paprika
  • ½ tsp Italian seasoning
  • Salt and pepper to taste
  • 2 tsp oil
  • ¼ cup chopped sundried tomatoes
  • 1 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 cups baby spinach
  • ½ cup wine
  • 2 cups cream
  • 1 cup chicken stock
  • 450g macaroni noodles, cooked
  • 1 cup Grated gruyere
  • 1 cup grated mozzarella
  • ½ cup grated parmesan
  • Salt and pepper to taste
Instructions
  1. Coat the chicken breasts in the oil, paprika, Italian seasoning, and salt and pepper to taste.
  2. Heat a saucepan over medium heat. Sear chicken breasts on both sides until golden brown, about 4 minutes each side. Set aside covered under foil to keep warm.
  3. In the same pan, add 2 tsp oil. Cook mushrooms until softened. Add onions and garlic and sauté until softened.
  4. Pour in white wine, bring to a simmer and reduce it by half.
  5. Add sundried tomatoes, chicken stock, and cream. Bring to simmer. Stir in the spinach then cover will a lid and let simmer to thicken slightly.
  6. Season with salt and pepper. Add cheeses and stir to combine.
  7. Add macaroni noodles and stir to coat noodles. Add a splash of water if needed to .
  8. Serve in bowls topped with sliced chicken.
  9. Enjoy!

Watch the recipe video here:

Tuscan Chicken Mac 'n' Cheese

Tuscan Chicken Mac 'n' Cheese

Posted by Twisted on Friday, October 19, 2018

Main dish

Camembert Fondue Tower

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Camembert Fondue Tower
Camembert Fondue Tower
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100g butter
  • 2 cloves garlic
  • 1 tbsp dried parsley
  • 1 tsp salt
  • 1 small loaf sourdough bread
  • 500g bread dough
  • 4 camembert
  • 50g bacon, chopped and fried
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. To make the garlic butter mix together the butter, garlic, salt and dried parsley.
  3. Make the garlic bread toast dippers - cut the loaf into strips and brush with the garlic butter. Bake for 20 minutes or until golden brown.
  4. Meanwhile, trim the tops and bottoms of the camembert off (leave one with it's bottom skin on to be at the bottom of the pile).
  5. Roll out the bread dough and place this camembert, skin side down, in the middle. Scatter with bacon pieces and place another camembert on top, followed by another one with bacon pieces, until all four are balanced on top of each other.
  6. Bring the dough up around and pinch together to seal the camembert in. Wrap another piece around it to seal it in even more.
  7. Bake for around 20 minutes until the dough is golden and the camembert has melted.
  8. Serve with the warm garlic bread dippers.

Watch the recipe video here:

Camembert Fondue Tower

Camembert Fondue Tower

Posted by Twisted on Thursday, October 18, 2018

Lasagna

Lasagna Stuffed Garlic Dough Balls

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Lasagna Stuffed Garlic Dough Balls
Garlic Bread...stuffed with Lasagna?! That's right. Two favourites married in harmony. These Lasagna Stuffed Garlic Dough Balls are great for a crowd and they're great even without cheese. you guys ask for recipes without cheese, here you go!
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 500g bread dough
  • 1 tsp oil
  • 12 rashers bacon, chopped finely
  • 2 tsp butter
  • 1 onion, diced
  • 400g beef mince
  • ½ cup Wine
  • 1 cup passata
  • Salt and pepper to taste
  • 1 tsp oregano
  • 1 cup chopped fresh lasagna noodles
  • 1 cup Bechamel
  • ½ cup salted butter, melted
  • 1 tbsp chopped parsley
  • 2 cloves garlic minced
Instructions
  1. In a saucepan over medium heat, fry bacon in oil until crispy. Add butter until melted. Stir in onion and cook until softened. Cook Garlic until softened.
  2. Break apart beef mince into the pan and cook until browned. Pour in wine, cook until reduced by ½. Stir through passata, season with salt, pepper, and oregano. Bring to a simmer. Add lasagna noodles and cover to steam for 5 minutes and to cook noodles through.
  3. Once the sauce has thickened and noodles are cooked; stir through béchamel to combine.
  4. Remove from the pan and let cool completely
  5. Preheat an oven to 180ºC. Meanwhile, divide bread dough into 24 even balls. Flatten each one into a 3” round. Top with 1-2tbsp of the lasagna mix. Pinch the edges into the centre to seal. Arrange on a tray and cover to let rise.
  6. Mix together butter, garlic, and parsley. Brush onto each roll.
  7. Bake for 15-18 minutes until golden brown.
  8. Enjoy!

Watch the recipe video here:

Lasagna Stuffed Garlic Dough Balls

Lasagna Stuffed Garlic Dough Balls

Posted by Twisted on Tuesday, October 16, 2018

Main dish

Cordon Bleu Chicken Sheet Pan Quesadilla

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Cordon Bleu Chicken Sheet Pan Quesadilla
CORDON BLEU CHICKEN SHEET PAN QUESADILLA
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100g flour, seasoned
  • 3 eggs, beaten with a little milk
  • 200g panko breadcrumbs
  • 3 chicken breasts, cut into strips
  • Tortillas, sliced in half
  • Sliced emmental
  • Sliced hams
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Butterfly the chicken breasts and dip them in the seasoned flour, eggs, and panko, shaking off any excess as you go.
  3. Fry them in oil until crisp and cooked through then set aside somewhere warm.
  4. Lay the tortillas on a baking tray to make a rectangle. Scatter with grated Emmental. Place the fried chicken pieces on top and cover with ham and then the Emmental.
  5. Place more tortillas on top and cover with a layer of greaseproof paper and another baking tray. Bake for around 20 minutes until the tortillas are crispy.

Watch the recipe video here:

Cordon Bleu Chicken Sheet Pan Quesadilla

Cordon Bleu Chicken Sheet Pan Quesadilla

Posted by Twisted on Saturday, October 13, 2018

Main dish

Giant Apple Pie Cinnamon Roll

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Giant Apple Pie Cinnamon Roll
Caramelized apples on top of a cinnamon roll make this dessert such a fall treat! This Giant Apple Pie Cinnamon Roll is delicious, fun to make a sure showstopper!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100g sugar
  • 6oz cold unsalted butter
  • 5 apples, peeled, cored and quartered
  • 500g sweet dough
  • ¾ cup softened butter
  • 1 cup brown sugar
Instructions
  1. In a nonstick pan, heat sugar until it starts to caramelize. Stir to incorporate and then when caramel is a nice amber color, add the butter and stir to combine.
  2. Add the apples and stir to coat, cooking for 5 minutes, remove from heat.
  3. Arrange apples rounded side down in a high sided cake tin. Set aside
  4. Meanwhile, split dough in half, roll out each dough to ¼” thick into a large rectangle. Spread each with butter.
  5. Mix together brown sugar and cinnamon, sprinkle over butter evenly. Cut each dough rectangle into 4 even long pieces.
  6. Start rolling one from the bottom to the top. Take the first roll and place it on top of the next strip, starting again on the bottom and rolling up right to the top, building on the first. Continue with the remaining strips until you have a giant cinnamon roll!
  7. Place on top of the apples, cover and let rise for 30 minutes.
  8. Bake covered with foil in a 180ºC oven for 30 -40 minutes. Remove and let cool for about 10 minutes.
  9. Flip over onto a board, serve and enjoy!

Watch the recipe video here:

Giant Apple Pie Cinnamon Roll

Giant Apple Pie Cinnamon Roll

Posted by Twisted on Tuesday, October 9, 2018

Dessert

Cheesecake Brownie Sandwiches

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Cheesecake Brownie Sandwiches
CHEESECAKE BROWNIE SANDWICHES
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300g unsalted butter, melted
  • 300g 85% chocolate
  • 5 medium eggs
  • 300g caster sugar
  • 100g light brown soft sugar
  • 50g cocoa powder
  • 130g self-raising flour
  • 70g plain flour
  • 900g cream cheese
  • 300g mascarpone
  • 120g icing sugar
  • 1 tsp vanilla essence
Instructions
  1. Preheat oven to 180°C/350°F.
  2. Pour hot melted butter over the chocolate in a pyrex bowl and stir until the mixture is completely smooth. You can also add room temperature butter and chocolate to a bowl and microwave in 30 second bursts until smooth.
  3. Whisk the eggs and sugars together until the mixture is thoroughly mixed together and becomes light.
  4. Add the (cooled) chocolate/butter mix to the eggs and sugar and stir to make a glossy batter.
  5. Use a sieve to sift in the flour and cocoa powder. Add the nuts and pour into two 23cm/9inch square parchment lined baking tins. Bake for 20 minutes (or until the edges look cooked but the middle has a slight wobble).
  6. When cooled completely, whisk together the cream cheese, mascarpone, sugar and vanilla. Spread this layer between the two cooled brownies and leave to set in the fridge.

Watch the recipe video here:

Cheesecake Brownie Sandwiches

Cheesecake Brownie Sandwiches

Posted by Twisted on Saturday, October 6, 2018

Main dish

Mini Jalapeno Popper Chicken Pies

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Mini Jalapeno Popper Chicken Pies
Mini Jalapeno Popper Chicken Pies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • Salt
  • Pepper
  • 2 tbsp vegetable oil
  • 50g butter
  • 40g flour
  • 300ml chicken stock
  • 500ml cream
  • 100g chopped jalapenos, pickled or fresh
  • 1oog grated cheddar
  • 50g grated mozzarella
  • 20g grated parmesan
  • Puff pastry
  • 1 egg, beaten with a splash of water
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Season the chicken breasts on both sides and fry on both sides until cooked through and piping hot. When cool enough to handle cut into small chunks.
  3. Meanwhile, add the butter and garlic to the pan and fry on a low heat until fragrant. Add the flour and cook out for around a minute before slowly beating in the stock. Add the cream, cheese, jalapenos and chopped chicken. Stir everything together on a very gentle flame to make a smooth sauce.
  4. Grease a 12 tin muffin tray. Use a cookie cutter to cut circles of pastry and press them into the holes, followed by a few spoonfuls of the jalapeno popper chicken mix.
  5. Brush the rims of the pastry with egg wash and top with a smaller pastry lid. Brush with more egg wash.
  6. Bake for around 30 minutes until golden and puffed up.

Watch the recipe video here:

Mini Jalapeno Popper Chicken Pies

Mini Jalapeno Popper Chicken Pies

Posted by Twisted on Thursday, October 4, 2018

Lasagna

Sheet Pan Pizza Lasagna

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Sheet Pan Pizza Lasagna
Two of Italy's greatest imports - lasagna and pizza. Saucier than Virgil and more dangerous, cholesterol speaking, than the Mafia. Why has it taken us to this point, this pivotal moment in cuisine, to think of smashing them together? We don't know. All we know is that we've hit a colossal jackpot with this one and it's delicious.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 tbsp olive oil
  • 1kg beef mince
  • 1 large onion, very finely chopped
  • 1 large carrot, very finely diced
  • 2 sticks of celery, very finely diced
  • 200g pancetta or streaky bacon, cut into very small chunks
  • 3 cloves garlic, crushed
  • 1 x 400g tin chopped tomatoes
  • 4 tbsp tomato puree
  • 300ml rich beef stock
  • 350ml red wine
  • 1 tbsp demerara sugar
  • Salt & freshly ground black pepper, to taste
  • 50g butter
  • 40g flour
  • 700ml milk
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ nutmeg, freshly grated
  • 12 fresh lasagna sheets
  • 40g parmesan
  • 400g grated mozzarella
  • 400g passata
  • Pizza pepperoni
Instructions
  1. In a large frying pan heat the olive oil. Take chunks of the mince mix and fry them like meatballs, frying to get some colour on each side. Do this in two batches so as not to overcrowd the pan, keeping the cooked chunks in a bowl to the side. When you’ve browned all the meat add it all back to the pan, breaking up the chunks with a wooden spoon and cooking through. Remove from the heat and place all the meat in a large bowl.
  2. Add a splash more oil. Fry the onion, carrot and celery together until soft, then remove from the pan and add to the bowl with the meat.
  3. Take a casserole dish with a lid. Fry the pancetta until it’s crispy and has let off most of its fat, then add the garlic and fry until fragrant. Add all the cooked bits back to the casserole along with the tomatoes, tomato puree, beef stock, red wine and sugar. Bring to a simmer.
  4. Place a lid on, leaving it slightly ajar and cook really gently for about two hours, stirring every now and then.
  5. Meanwhile, make the bech.
  6. In a saucepan heat the butter until foaming but not browning, then add the plain flour and stir vigorously with a wooden spoon until you’ve made a smooth paste. Careful not to cook for too long, around 30 seconds should be good.
  7. Add a splash of the milk and stir really vigorously. Get your arm into it.
  8. Keep adding the milk, a good splash at a time, beating it in as you go.
  9. When all the milk has been incorporated and there are no lumpy bits season with salt and pepper. Keep cooking for around ten minutes, stirring frequently, then season with nutmeg, salt and pepper. Pour into a jug.
  10. Oil a large tray with a lid. Pour a third of of the bechamel 0nto it and and top with four lasagna sheets. Top with a thin layer of ragu, sprinkle with parmesan and mozzarella. Repeat this twice, then top with final layer of pasta sheets and top with passata, lots of mozzarella and pepperoni.
  11. Cover loosely with foil and bake for 30 minutes then uncover for a final ten.

Watch the recipe video here:

Sheet Pan Pizza Lasagna

Sheet Pan Pizza Lasagna

Posted by Twisted on Wednesday, October 3, 2018

Dessert

Glazed Chocolate Donuts

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Glazed Chocolate Donuts
With a spoonful of apple sauce whisked into the mix, this WW (Weight Watchers) twist on classic chocolate doughnuts is irresistible, indulgent and, best of all, completely SmartPoint-friendly. Packed full of flavour and ingredients that won’t bump you off track, these tasty treats will have friends and family running rings round you trying to get the recipe. Just try not to let your eyes glaze over when you watch the mouth-watering video…
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 125g Plain flour
  • 4 tbsp cocoa powder
  • 2 tbsp sugar
  • 3 tsp baking powder
  • ¼ tsp salt
  • eggs
  • 125ml skimmed milk
  • 1, tsp vanilla
  • 3 tsp vegetable oil
  • 60g unsweetened applesauce
  • Glaze:
  • 65 icing sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp skimmed milk
  • ¼ tsp vanilla extract
Instructions
  1. Pre-heat oven to 180ºC.
  2. In a large bowl mix together flour, cocoa, sugar, baking powder, and salt. Add eggs, milk, vanilla, oil, and applesauce until smooth. Transfer to a piping bag or ziplock.
  3. Pipe into a greased donut pan. Bake for 10-12 minutes or until a toothpick comes out clean. Cool completely.
  4. Meanwhile, mix together icing sugar and cocoa powder. Stir in vanilla and milk until smooth.
  5. Dip donuts into icing and let set. Enjoy!

Watch the recipe video here:

Glazed Chocolate Donuts

Glazed Chocolate Donuts

Posted by Twisted on Wednesday, October 3, 2018

Dessert

Caramel Blooming Apples

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Caramel Blooming Apples
We've all been to a fair and had the quintessential Blooming Onion...but have you ever had a blooming apple?? The fun, fried and delicious apples topped with ice cream and caramel are the perfect fall treat!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 Granny Smith apples
  • 1 cup plain flour
  • ¼ cup +2 tbsp milk
  • 2 tbsp sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 2 tsp rum
  • Vanilla ice cream
  • Caramel sauce
  • Oil for frying
Instructions
  1. Cut apples in half. Use a melon baller (or a teaspoon) to scoop out the core. Using a paring knife, make three circular cuts in apple. Place apple cut-side-down on a cutting board and slice crosswise without cutting the base.
  2. Place apples on a plate and microwave for 2 minutes to soften and help open up. Let cool
  3. Meanwhile, in a large bowl whisk together flour, milk, sugar, eggs, cinnamon, and rum until a smooth batter Is formed.
  4. Heat oil to 170ºC.
  5. Dip each apple in the batter and make sure that the batter gets into the slits. Fry cut side down first. Flip when golden and continue cooking until all golden brown.
  6. Remove and drain on a paper towel.
  7. Top with a scoop of vanilla ice cream and drizzle with caramel sauce, enjoy!

Watch the recipe video here:

Caramel Blooming Apples

Caramel Blooming Apples

Posted by Twisted on Monday, October 1, 2018