Cheesy Baked Hash Brown Patties

Serves: 9

INGREDIENTS

4 red potatoes
½ cup butter, melted
1 cup cheddar cheese, shredded
2 eggs, whisked
¼ cup chives, chopped
1 tablespoon garlic salt
1 teaspoon oregano
½ teaspoon pepper


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Peel and grate the potatoes.
3. Drop shredded potatoes into a large bowl of ice water to remove surface starch.
4. Strain or squeeze potato shreds and transfer to a large bowl.
5. Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
6. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
7. Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Serve warm and enjoy!

Roasted Garlic Parmesan Potatoes

INGREDIENTS

Serves 4–6

3 russet potatoes, sliced
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
Parsley, chopped


PREPARATION

1. Preheat the oven to 400˚F/200˚C.
2. Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
3. In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika. Sprinkle seasoning on potatoes and toss to coat.
4. Spread the potatoes on a baking sheet. Bake for 30 minutes, remove from the oven, sprinkle with parmesan and pepper, then bake for an additional 20 minutes.
5. Sprinkle potatoes with fresh parsley and serve while hot.
6. Enjoy!

Grilled Fajita Skewers

INGREDIENTS

Serves 12-14
1 to 2 onions, quartered
6 bell peppers, cut in 1.5” squares
1 pound cubed steak
1 pound cubed chicken breast
1 pound shrimp, deveined and peeled with the tail on
3 teaspoons salt (1 teaspoon per protein)
3 teaspoons pepper (1 teaspoon per protein)
3 tablespoons garlic powder (1 tablespoon per protein)
3 tablespoons chili powder (1 tablespoon per protein)
3 teaspoons cumin (1 teaspoon per protein)


PREPARATION
1. Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
2. Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
3. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows:
For Steak: 155ºF/70ºC
For Chicken: 165ºF/75ºC
For Shrimp: 145ºF/65ºC
4. Enjoy!

Guacamole Deviled Eggs

INGREDIENTS

Serves: 12
12 eggs
Guacamole
2 avocados
2 tablespoons lime juice
Salt, to taste
Pepper, to taste
1 tomato, diced
½ cup red onion, diced
2 tablespoons cilantro
1 tablespoon garlic, minced
1 tablespoon jalapeño, minced
Garnish:
Tortilla chips
Cilantro


PREPARATION

1.Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.

2.Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.

3.Remove from water and immediately place in bath of ice water for a few minutes.

4.Remove shells and cut the egg in half, vertically. 

5.Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray.

6.In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.

7.Spoon guacamole mixture into the bowls of the cooked egg whites.

8.Garnish with a broken piece of a tortilla chip and cilantro.

9.Serve & enjoy!!

Zesty Chicken Cobb Salad

INGREDIENTS

Servings: 2
8 strips bacon
2 (5 ounce) chicken breasts
Salt
Pepper
1 shallot, diced
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon pepper
1-2 heads romaine lettuce
2 hard boiled eggs, sliced
1 roma tomato, diced
1 avocado, sliced
4 ounces blue cheese


PREPARATION

1.Slice strips of bacon into 1-inch pieces. 

2.Aggressively season chicken breast on both sides with salt and pepper.

3.Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat .

4.Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.

5.In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.

6.Chop romaine into bite size pieces and dice chicken into cubes.

7.In a serving bowl, add a bed of romaine lettuce. 

8.In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes. 

9.Drizzle the dressing over the top.

10.Serve & enjoy!

Deep-Fried Blooming Onion

INGREDIENTS

1 large sweet onion
1½ cups milk
2 eggs
1½ cups flour
1½ Tbsp. garlic powder
1 Tbsp. paprika
2 Tsp. pepper
1 Tbsp. salt
3-4 cups canola oil
Dipping Sauce:
2 Tbsp. sour cream
2 Tbsp. mayonnaise
1½ Tbsp. ketchup
1½ Worcestershire sauce
1½ tsp. salt
1 tsp pepper
1 tbsp. paprika


PREPARATION

Cut the top of an onion and place it cut-side down.
Using a sharp knife make 4 ½-inch cuts then go back and make 3 cuts in between each quarter.
Flip the onion over and coax apart its layers or “petals”. In a medium bowl, combine the eggs and the milk.
Place the onion in it, coating every petal with egg wash.
In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
Place the onion in the dry mixture coating every petal.
Coat the onion in the egg wash and dry mixture one more time.
Heat canola oil to 375ºF/190ºC in a deep-fryer or dutch oven.
Place onion in the freezer for 10 minutes.
With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
Move onion to plate covered in paper towels and allow to drain for 5 minutes.
Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
Enjoy!

Mini Pizza Bites

 INGREDIENTS

Servings: 12
1 ½ cups marinara sauce
1/3 cup parmesan cheese
½ teaspoon pepper
½ teaspoon salt
1 teaspoon red pepper flakes
½ teaspoon oregano
3/4 teaspoon salt
8 ounces shredded mozzarella
Mini pepperonis
4 8-inch flour tortillas


PREPARATION

1. Preheat oven to 425F/218 C.
2. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
3. Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
4. Fit tortilla circle into each of 12 muffin tins
5. Scoop 1 tablespoon pizza sauce into each muffin tin.
6. Sprinkle with mozzarella cheese
7. Top with mini pepperonis
8. Place into oven and bake for 10-12 minutes, or until cheese has melted.
9. Serve immediately.

Ham & Cheese Chicken Rollups

INGREDIENTS

2 boneless skinless chicken breasts
1 teaspoon salt (for chicken)
¼ teaspoon pepper (for chicken)
1 teaspoon garlic powder
4-6 slices ham
4 slices provolone cheese
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
3 cups broccoli florets
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoons pepper


INSTRUCTIONS

1. Preheat oven to 400°F.
2. Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat. Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap. Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 2 slices of provolone cheese. Carefully roll the chicken up.
3. Transfer the flour, eggs, and breadcrumbs into 3 separate bowls. Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet.
4. Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
5. Bake for 20 minutes, slice, then serve!

Breakfast Enchiladas

INGREDIENTS

Servings: 4-5
Cheese sauce:
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt
Enchiladas:
1 lb. package hot ground pork sausage
2 tablespoons butter or margarine
2 onions, diced
Green pepper, diced
2 tbsp. chopped fresh cilantro
7 large eggs, beaten
Salt
Pepper
5 8-inch flour tortillas
1 jalapeño, diced
Cherry tomatoes, halved



PREPARATION

1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
2. Whisking constantly, add milk stir until thickened
3. Add shredded cheddar and shredded jalepeño
4. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
5. Drain well, pressing between paper towels.
6. Melt butter in a large nonstick skillet over medium heat, add green onions and cilantro. Sauté 1 minute.

Sticky Garlic Chicken Bites

Servings: 2

INGREDIENTS:
2 chicken breasts
1 egg, beaten
100g panko breadcrumbs
Salt and pepper
4 tablespoons soy sauce
4 tablespoons honey
4 garlic cloves, crushed
2 tablespoons hoisin sauce
1 tablespoon sriracha
1 tablespoon grated ginger
Spring onions (garnish)
Sesame seeds (garnish)


PREPARATION:
1. Preheat oven to 200°C/400°F
2. Cut the chicken breasts into small bite-size pieces and season with salt and pepper
3. Dip chicken pieces into egg mixture then coat with panko
4. Bake 20 minutes until golden brown and cooked through
5. Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat
6. Toss chicken bites in sauce until thoroughly coated
7. Serve immediately with chopped spring onion and sesame seeds
8. ENJOY!

Coconut Prawns With Orange Chilli Dip

Servings: 3-4

4 tablespoons marmalade
6 tablespoons sweet chilli sauce
Salt
Pepper
1 pack prawns
100g plain flour
100g desiccated coconut
100g panko breadcrumbs
2 eggs, beaten
Coconut oil



Instructions:
1. Combine the marmalade, sweet chili sauce, salt and pepper in a small bowl and mix to make the dip.
2. Roll prawns in flour, then beaten egg, then a mix of desiccated coconut and panko breadcrumbs. Make sure prawns are fully coated.
3. Fry prawns in hot coconut oil for 2 minutes until golden brown, then place on a kitchen towel to remove excess oil.
4. ENJOY!

Slow Cooker Lemon And Garlic Chicken

Servings: 4

INGREDIENTS
1 whole chicken (based on the size of your slow cooker - a 1.3kg chicken should just about fit into a 3.5L slow cooker - while a 6.5L would probably fit a 2kg chicken)
4 lemons
10 garlic cloves divided (8 whole and 2 halved)
4 sprigs rosemary
Salt
Pepper



INSTRUCTIONS
1. Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
2. Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
3. Season all sides of the chicken with salt and pepper.
4. Remove both ends of a lemon, cut in half to create very thick slices.
5. Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
6. Put the chicken in the slow cooker.
7 Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
8. Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
9. Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).
10. Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
11. Enjoy!

Pizza Dip With Dough Balls

Here’s what you’ll need:

For the dough balls:
200g strong bread flour (plus more for dusting)
1/2 tsp salt
1 tsp yeast
120ml warm water
2 tsp extra virgin olive oil




For the dip:
100g cream cheese
35g freshly shredded mozzarella (about 1/2 a ball)
35g grated parmesan
Tomato sauce (this can be a pasta sauce or some passata)
A few slices of salami
Fresh Basil

For the Garlic Butter
50g butter
1-2 cloves of garlic (crushed)
1 tsp dried parsley
Pepper

Method:
1. Add the flour, salt and yeast to a bowl and make a well in the centre.
2. Pour the warm water and a teaspoon of olive oil into the well and stir together with a wooden spoon.
3. Turn the mixture onto a floured surface and knead for about 8-10 minutes.
4. place the dough into greased bowl (using a bit of olive oil) then cover and rise in a warm place for 1 hour.
5. Knead the risen dough for another minute or so and roll into 10 even sized balls.
6. Place the dough balls into a cast iron skillet and cover and rise in a warm place for another hour, leave a gap in between each dough ball to allow for extra rising.
7. Make the pizza dip by combining the mozzarella, cream cheese and 25g of the parmesan into a bowl. stir in the oregano.
8. Spread the cheese mixture into the centre section of the cast iron skillet.
9. Top with a generous helping of tomato sauce.
10. Place the salami on top and cover with a bit more parmesan.
11. Coat the dough balls with garlic butter - this can be made by melting 50g of butter and stirring in a clove of crushed garlic and 1 tsp of dried parsley, add an optional sprinkling of black pepper.
12. Top it all off with some fresh basil, we used a big single leaf, but you can but a few up and sprinkle them over the top.
13. Bake in the centre of a pre-heated over for 15-20 minutes. 200°C/gas mark 6
14. Enjoy!

Vegan Shepherd's Pie

RECIPE:

Serves: 6

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter



Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10=15 minutes, or until the top is crispy.

Enjoy!

Vegan Shepherd's Pie
Vegan Shepherd's PieSee full written recipe here: http://tastyfood2015.blogspot.com/2016/04/vegan-shepherds-pie.html
Опубликовано Tasty Food 6 апреля 2016 г.

Thanksgiving Leftovers Shepherd's Pie

RECIPE:
2 Tbsp. - Butter
1 Cup - Onion, diced
1 Cup - Carrots, chopped
1 Cup - Peas
1 Cup - Mushrooms
3 Cups - Turkey
1/2 tsp - Thyme
1/2 tsp - Parsley
1/4 tsp - Salt
1/4 tsp - Pepper
1 Cup - Gravy
1/2 Cup - Heavy Cream
4 Cups - Mashed Potatoes



Directions:

Preheat the oven to 425°F/220°C . Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat). Add in peas and mushrooms and cook for an additional 2-3 minutes. Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.

Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie). Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.) Enjoy!

Taco-Stuffed Peppers

Here's what you need:
6-8 Medium/Large Bell Peppers - ensure they have a flat base so they will stand up when cooking
1 lb Ground Beef
1 Medium Yellow Onion - Diced
1 Can Black Beans - Drained
1 Cup Cooked Brown Rice
1 Cup Frozen Corn
1 Jar Medium Chunky Salsa
1 Packet (about 2 Tbsp.) of Taco Seasoning Mix*
1 1/2 - 2 Cups Grated Cheddar/Mexican Blend Cheese

Optional: Guacamole and Sour Cream to finish

*To make your own Taco Seasoning at home: (note: makes more than needed for this recipe)
1 Tbsp. Chili Powder
1 1/2 tsp Ground Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Corn Starch
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp Oregano



Directions:
Cut off the top and remove the seeds from each pepper. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).

While the Peppers are roasting - heat oil in a large skillet over medium/high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides. Add diced onion - continuing to cook until softened. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Add in 1 cup of cheese and stir until incorporated and the cheese has melted. Remove from heat.

Remove peppers from oven and fill each with the taco mixture. Top with additional cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of guacamole and sour cream. Enjoy!

Cheesy Garlic Knot White Pizza Dip

RECIPE

Pizza Dough
8 oz Cream Cheese - Softened
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Cup Whole Milk Ricotta Cheese
1/4 Cup Fresh Basil - Chopped
6 Cloves Garlic - Chopped and divided
1 tsp Red Pepper Flakes
1/2 Cup Butter - Melted
1/4 Cup Fresh Parsley - Chopped

Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.


Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes - allowing dough to reach room temperature.

In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.

Melt the butter and add the Parsley and remaining Garlic. Stir well.

Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). Bake in a preheated oven at 400˚F (200˚C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving. Enjoy!

Cheesy Garlic Knot White Pizza Dip
Cheesy Garlic Knot White Pizza DipFull recipe: http://tastyfood2015.blogspot.com/2016/03/cheesy-garlic-knot-white-pizza-dip.html
Posted by Tasty Food on Monday, March 7, 2016

Slow Cooker Chicken Fajitas

RECIPE:

SERVES 10

Ingredients:
- 1 Red Bell Pepper / sliced
- 1 Yellow Bell Pepper / sliced
- 1 Green Bell Pepper / sliced
- 1 Yellow Onion / sliced
- 2 lbs Boneless Skinless Chicken Breasts / cut in half
- 2 Tbsp. Taco Seasoning*
- 4 Cloves Garlic / diced
- 1 Lime
- 1 10 oz Can Diced Tomatoes With Green Chiles / drained


For serving: (optional)
Flour Tortillas
Cheese
Sour Cream
Guacamole

*To make your own Taco Seasoning at home: (or use pre-made taco seasoning mix)
- 1 Tbsp. Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- 1/3 tsp Oregano
- 1/2 tsp Paprika
- 1 1/2 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Corn Starch

Add half of the sliced peppers and onions to your slow cooker. Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime.
Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole! Enjoy!