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Food | Cook | Cooking | Tasty - Easy Omelette Cups

Chicken Teriyaki Meatballs Food | Cook | Cooking | Tasty

Food | Cook | Cooking | Tasty - Easy Brunch Strata Bake , Here’s what you need: 6 eggs 2 1/2 cups of milk 2 tsp of salt 2 tsp of pepper 6 cups of cubed crusty bread 1 cup of cubed ham 1 cup of spinach, cooked and drained 1 cup of shredded cheese Instructions: Whisk together eggs, milk and salt and pepper. Add the cubed crusty bread, stir and let the bread soak up all the egg mix. Oil a 9x13 pan, put down 1/2 of the soaked bread, add ham, spinach and cheese. Top with the rest of the bread. If you need to, pat down the strata with your spoon or spatula. Sprinkle more cheese over the top. Bake in preheated oven at 350°F / 177°C for 45 minutes. Portion out and enjoy!

Food | Cook | Cooking | Tasty - Dreidel Pops , RECIPE: Ingredients- 1 bag marshmallows pretzel sticks chocolate kisses (hugs were used in this recipe) 1 cup white chocolate chips 4 drops blue food coloring white frosting Directions: Spear each marshmallow with a pretzel stick. On a hot skillet, melt the bottoms of the chocolate kisses for a few seconds. Stick the melted part to the marshmallow top. Let them set for a few minutes until hard. Melt the white chocolate in the microwave for 1 minute, stirring every 20 seconds until the chocolate is smooth. Add the blue food coloring and mix thoroughly. With a spoon, smear the chocolate thickly over the marshmallow sides. Smooth the sides down with the back of the spoon; wiping away excess.

Food | Cook | Cooking | Tasty - No-Bake Chewy Chocolate Granola Bars , RECIPE: 4 Tbsp. coconut oil 1/3 cup brown sugar 1/4 cup honey 1/2 Tbsp. peanut butter 1/2 tsp vanilla 2 cups quick oats 1 cup rice puffs 1/4 cup peanuts 1/2 cup chocolate chips Add coconut oil, brown sugar, honey, and peanut butter to sauce pan. Cook on medium high heat until thickened. Turn off heat and stir in vanilla. Fold in quick oats and rice puffs. Pour into parchment lined 8x8” pan, flatten slightly and set aside to cool for 5 minutes at room temperature. Sprinkle chocolate chips and press in. Refrigerate for 30-45 minutes before slicin

Food | Cook | Cooking | Tasty - Slow Cooker Crock-Pot Whole Chicken , Ingredients: For the Chicken: 3 carrots, peeled and cut in half 3 stalks celery, cut in half 1 yellow onion, cut in quarters Whole chicken, 3 ½ - 4 lbs 8 cloves garlic, smashed and peeled 2 bay leaves Mix of fresh herbs, such as thyme, oregano, parsley, rosemary tied in a bunch 1 lemon, cut in quarters Paprika Herbs de Provence Salt Black pepper Chicken stock Dry cooking sherry For the Spanish Rice: 1.5 cups medium grain rice Chicken stock 2 cloves garlic, smashed 1 tbsp tomato paste 1 bay leaf Pinch saffron For the Romesco: 3 ancho chile peppers ½ cup extra virgin olive oil 1 thick slice of crusty bread, torn into bits ¼ cup raw almonds ¼ cup hazelnuts, skinned 3 cloves garlic, chopped 2 whole roasted red peppers, skinned and deseeded 2 very ripe tomatoes, deseeded or 1, 15-oz. can of peeled whole tomatoes 3 tbsp red wine vinegar Pinch of sugar ¼ bunch fresh parsley, chopped Salt, to taste Black pepper, to taste Directions: In the bowl of a slow cooker, add the carrots, celery and onion. Wash and dry the chicken inside and out and liberally salt and pepper the inside cavity of the bird. To the cavity add the garlic, bay leaves, herb bouquet and lemon wedges. Tie the legs together and place the chicken on top of the aromatic vegetables. Season the outside of the chicken with salt, pepper, paprika, and herbs de provence. Pour in just enough chicken stock and sherry to moisten the vegetables and steam the chicken, about 2-3 inches on the bottom of the pot. Cover and cook on the low setting until the chicken is very tender and the legs are loose in their sockets, around 6 hours. Preheat the oven to broil. Once the chicken is done, carefully lift the bird from the bottom and place on a baking sheet. Discard the contents from inside the cavity. Scoop out the carrots, celery and onion and place on a platter. Strain the cooking liquid and set aside. At this time, start the rice. Rinse the rice in a bowl until the water runs clear, about 3 cycles of rinsing and draining. Put the rice with the reserved chicken stock from the slow cooker in a pot so that the liquid comes just up to the first knuckle on your index finger. Add store bought stock if needed. Add the garlic, bay leaves, tomato paste and saffron to the pot. Bring to a boil, then cover, turn the heat down to low and simmer for 20 minutes. Remove from the heat and let the rice sit in the pot with the lid on for another 10 minutes. Uncover and fluff. While the rice is cooking, make the romesco In a saute pan over medium heat, add the ancho peppers. Toast the chilis until they are fragrant, about 3-5 minutes. Transfer the peppers to a bowl and cover with hot water. Let steep for 10 minutes. In the meantime, add the olive oil, bread and nuts to the saute pan. Cook until everything is golden brown and toasted, being very careful not to burn the nuts. Add the garlic to the pan for the final 2 minutes of cooking. Pour the entire contents of the saute pan into the bowl of a food processor. Add the red peppers, tomatoes, vinegar, sugar, salt and pepper. Drain the ancho peppers and add them to the bowl, discarding the stem. Process until the mix becomes a smooth paste. Add more olive oil if the romesco is too thick. Add the chopped parsley and pulse a few more times. Taste and season again if necessary. To finish the chicken, place it under the broiler for 3-5 minutes just to crisp the skin. Serve the bird over the braised vegetables along with the rice and romesco sauce on the side.

Food | Cook | Cooking | Tasty - Jack O' Lantern Chips And Dip , RECIPE- Guacamole: 3 avocados, halved and pitted Juice of 1 lime 2 Roma tomatoes, diced 1/4 cup red onion, chopped 1/4 cup cilantro, chopped 1 garlic clove, minced 1 tsp salt 1/4 tsp chili powder Mash avocados with the lime juice. Add the rest of the ingredients and mix thoroughly. Queso: 1 Tbsp. butter 1 scallion clove, chopped 2 cups cheddar cheese 2 cups Monterey Jack cheese 1/2 cup milk 1 Tbsp. corn starch 4 oz canned mild green chiles, with juice In a pot over medium heat, melt 1 Tbsp. butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined. Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. Pour queso in the bowl and top with chopped tomatoes. Spoon guacamole coming out of the pumpkin’s mouth. Serve with chips!

Food | Cook | Cooking | Tasty - Deviled Potato Bites , Here's what you need: small yellow potatoe chickpeas- 15 oz. can lemon juice- 1 Tbsp. garlic powder- 1 Tbsp. dijon mustard- 1 tsp turmeric- 1 tsp tahini- 2 Tbsp. water- 2 Tbsp. (add more as needed for a creamier texture) salt- to taste pepper-to taste Directions: Chop 10-15 small yellow potatoes in half, and place on a baking sheet. Sprinkle with salt, and spray with cooking oil. Bake at 400˚F/200˚C for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!) In a food processor, combine all remaining ingredients and blend thoroughly. Add more water as needed until the mixture is smooth and creamy. Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect! Sprinkle with paprika or seasoning salt and chives. Enjoy

Food | Cook | Cooking | Tasty - Jalapeño Popper Dip , INGREDIENTS 1 jalapeño, diced 2 ounces cream cheese ½ cup cheddar cheese 3 chicken breasts, boneless and skinless Salt, to taste 2 cups flour 2 eggs, beaten 2 cups bread crumbs 1 cup oil for frying PREPARATION In a medium bowl, mix cream cheese, cheddar cheese, and diced jalapeño. Cut a pocket into the side of each chicken breast. Stuff the pockets evenly with the jalapeño mixture. Press the edges of the chicken together to seal the pocket. Separate the flour, eggs, and bread crumbs into 3 separate bowls. Dip the stuffed chicken in the flour, then the egg, then the bread crumbs, coating it evenly. Heat the oil in a large pan over medium heat. Preheat the oven to 350˚F/180˚C. Fry the chicken until golden brown on both sides. Transfer the chicken to a baking dish, then bake for 20 minutes. Serve!

Food | Cook | Cooking | Tasty - No-Bake White Chocolate Raspberry Cheesecakes , Here's what you need: 8 oz cream cheese, softened 1/4 cup butter, softened 1/4 cup sugar 1 Tbsp. vanilla 1 cup white chocolate chips, melted 8 oz whipped cream 1 cup graham cracker crumbs (about 8 crushed graham crackers) 1/4 cup butter, melted 6 tsp seedless raspberry jam Directions: In a bowl, beat cream cheese, butter, sugar, and vanilla. Fold in the melted white chocolate, then the whipped cream. Line a muffin tin with liners, and spoon half of the cheesecake mixture into the muffin cups. Spread 1/2 tsp of jam onto the cheesecake mixture, then top with remaining cheesecake mixture. Mix graham cracker crumbs with melted butter, and pat on top of each cheesecake. Freeze for at least one hour. Remove from the muffin tins, remove the liner, and serve graham cracker side down. Enjoy!

Food | Cook | Cooking | Tasty - No-Bake Chocolate Peanut Butter M&M Balls , RECIPE: - 1/2 cup melted butter - 1 1/2 cups peanut butter - 2 1/2 cups powdered sugar - Some chocolate chips -Some M&M’s Mix butter, peanut butter, M&M’s, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry. Make 1 inch balls and freeze for about 20 minutes or until firm. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with. Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M’s (optional) and allow to harden. Refrigerate if needed.

Food | Cook | Cooking | Tasty - Hummus 3 Ways , Recipe: Takes 30 minutes Makes about 1kg of hummus altogether This is a really cool thing to do with hummus. In this recipe you will make a basic hummus that tastes realy good and then turn ⅓ of it into a roasted carrot hummus another ⅓ into a pink sweet beetroot and olive oil hummus and the final one will stay strong as standard issue hummus! It's a great thing to do for a bit of variety and especially for a dinner party or for drinks. Basic Hummus Ingredients: 6 cloves of garlic (peel) 3 x 400g tins of chickpeas (drain and rinse well) 150ml lemon juice (juice of 3 lemons) 6 tablespoons light tahini 3 teaspoons salt a pinch of freshly ground black pepper ½ tsp pinch of ground cumin 9 tablespoons water Bits to transform 2 of your hummuses! 3 medium carrots (approx 250g) 1 medium raw beetroot (175g) 4 tablespoons of olive oil

Food | Cook | Cooking | Tasty - Easy Slow Cooker Peach Cobbler , Here's what you need: 2 21 oz cans peach pie filling 1 box vanilla cake mix 8 oz unsalted butter cut into small chunks Optional: 1/3 cup walnuts Optional: vanilla ice cream Instructions: Put peach pie filling in slow cooker. Then top with cake mix, butter, and walnuts. Cook on high for 2-2.5 hours or until the cake part reaches desired consistency. Serve and top with ice cream.

Food | Cook | Cooking | Tasty - Pastry Wrapped Holiday Ham , For the ham: 1/4 measure of chestnut sugar 1/4 measure of dijon mustard 1/2 lb of pre-cooked, boneless ham Pre-made sickle batter Egg wash For the apple juice sauce: 1 measure of apple juice 1/3 measure of juice vinegar 1/3 measure of nectar 1 Tbsp. of dijon mustard 1 tsp of stew powder Blend dijon mustard and chestnut sugar in a little bowl. Score the pre-cooked ham and brush the mustard blend over the ham. Broil ham at 350°F/177°C for 20 minutes. Wrap ham in sickle batter. Place wrapped ham on material lined plate, brush with egg wash. Heat at 350°F/177°C for an extra 20 minutes. While the ham is preparing, make the apple juice sauce. Heat all apple juice sauce fixings to the point of boiling. Lessen warmth and let the sauce thicken. Serve Pastry-Wrapped Holiday Ham with apple juice sauce

Food | Cook | Cooking | Tasty - Gin & Tonic Jelly Shots , Here's what you need: Lemons Limes 4 gelatin leaves 400ml tonic water 100ml gin 2 tbsp. sugar Method: 1) Cut the lemons and limes in half and hollow them out. Leave aside. 2) Soften gelatin leaves in tepid water for 5-10 mins, then remove and wring out. 3) Boil the gelatin in 100ml of the tonic water until dissolved, then add sugar. 4) Remove from heat. 5) Add the remainder of the cold tonic water. 6) Add the gin. 7) Zest some lemon and lime into the mixture. 8) Pour mixture into the hollowed out lemon and lime halves. 9) Refrigerate for 3-4 hours until set. 10) Flip the lemons and limes over so that the rind is facing skyward, then cut in half. 11) Enjoy!

Food | Cook | Cooking | Tasty - Philly Cheesesteak Cups Here's the recipe: Ingredients 1 green pepper, chopped 1/2 medium onion, chopped 1 cup mushroom, chopped 1 lb rib eye steak, thinly sliced olive oil 1/2 tsp salt 1/4 garlic powder 1/4 ground pepper 1/3 cup milk 1/3 cup heavy cream 1 package puff pastry, thawed 1/2 cup provolone cheese, grated Sautè chopped pepper and onions in a skillet over medium heat for 5 mins. Add mushrooms and cook another 5 minutes. Set aside. In another skillet, cook the sliced rib eye (the meat will cook in it’s own fat so no oil necessary!) Once meat is cooked through, add the pepper mixture, and season with salt, pepper and garlic powder to taste. Add cream and milk. Bring to a light boil, stirring frequently, until mixture thickens. Remove from heat. Cut thawed pastry dough into 3-4 inch squares and place in a greased muffin tray. Fill with 1/4 cup cheesesteak mix and bake for 10-12 minutes at 400 degrees Fahrenheit. Take out of oven and cover with shredded parmesan cheese. Bake again until cheese has melted. Serve and enjoy

Food | Cook | Cooking | Tasty - Easy Brunch Bake , Here's the recipe: 6 refrigerated buttermilk biscuits 12 eggs 1/2 onion, diced 5 oz Canadian bacon, diced 1/2 cup cheddar cheese 1/2 cup mozzarella cheese 1/2 tsp salt 1/4 tsp pepper 2 Tbsp. chives, chopped Whisk together the eggs, onion, bacon, cheese, salt, and pepper. Place buttermilk biscuits in a greased 9x9 inch casserole dish, and pour the egg mixture over them. Top with chives. Bake at 350°F/177°C for 30-35 minutes. Let cool and top with more chives (optional)

Serving Size: 4 Servings 1 1/2 cups whole milk 1/2 cup heavy cream 2 Tbsp. powdered sugar (or to taste) 1/2 tsp espresson powder 8 oz 72% dark chocolate Fresh whipped cream for serving In a medium sauce pan over medium heat, whisk together whole milk, heavy cream, powdered sugar, and espresso powder until hot. Small bubbles will appear around the edges and the mixture may start to steam. Do not allow the mixture to boil. Turn heat to low and stir in chopped chocolate until melted completely. Serve warm, topped with whipped cream.

Food | Cook | Cooking | Tasty - Grilled Sausage Stuffed Apples

Food | Cook | Cooking | Tasty - One-Pan Chicken And Veggies , What You’ll Need: Chicken Breasts - 2 boneless, skinless Sweet Potato - 1 large, diced Broccoli - 1 head or large bag of broccoli florets Garlic - 4 cloves, minced Rosemary - 2 Tbsp. Paprika - 1 Tbsp. Salt and Pepper - to taste Olive Oil - 2 Tbsp. Directions: Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli. Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil. Bake at 400°F / 200°C for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F / 75°C and the juices run clear). Serve up and dinner’s ready! For an easy cleanup, just carefully toss the aluminum foil and you’re good to go. Enjoy!

Food | Cook | Cooking | Tasty - Easy Chicken Paprikash , Here's what you need: 1 Tbsp. of oil 1 Tbsp. of garlic 2 chicken thighs, cut into bite-sized pieces 1 tsp of salt 1/2 tsp of pepper 1 cup of chopped onions 1/2 cup of chopped bell pepper 2 Tbsp. of sweet paprika 1/4 tsp of chili flakes 1/2 cup fo chicken broth 15 oz can of crushed tomato 1/2 cup of sour cream 1 Tbsp. of flour Directions: Heat oil over medium, add garlic, chicken and salt and pepper. Stir and cook until the chicken has some color. Add the onion and bell pepper, cook until onions have slightly softened. Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes. Take a ladle of the sauce and add to sour cream. Mix until well combined. Add flour to the mix and stir. Once it is well combine, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened. Serve with pasta, rice or potatoes.

Food | Cook | Cooking | Tasty - Mini Cinnamon Roll Bites , Makes about 12 bites. Here's what you need: 1 refrigerated pie crust Melted butter Sugar Cinnamon 1 cup powdered sugar 1 tsp milk Directions: Roll out the pie crust to a rectangle shape. Spread on desired amount of melted butter, sugar, and cinnamon. Roll the crust up, and cut into little discs. Bake at 350°F/180°C for 10-15 minutes, depending on how thick you cut them. In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency. Enjoy

Food | Cook | Cooking | Tasty - Cracker Candy , Here's what you need: 1 tube of saltines (~ 40 crackers +) 1 cup (2 sticks) butter (either salted or unsalted; do not use margarine) 1 cup + 2 Tbsp. firmly packed brown sugar (I prefer light) 1 bag chocolate chips (I like semi-sweet) 1/2 to 3/4 cup toasted chopped pecans (or toasted chopped almonds) Instructions: Preheat oven to 350 degrees Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary. In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling – then boil for 3 minutes (set timer). Pour over crackers, spread evenly working quickly. Put sheet into oven – bake for 5 minutes. Remove – pour chocolate chips over top – place a sheet of foil over and let melt for ~3 minutes. Spread melted chocolate over the top evenly. Add nuts to top – replace foil and refrigerate until set (can be frozen)

Food | Cook | Cooking | Tasty - Healthy Cauliflower Fried Rice , - Cauliflower - 1 Tbsp. of sesame oil - 1 Tbsp. of garlic - 8 oz beef, chicken, pork, shrimp, or tofu - 1 cup of diced carrots - 1 cup of frozen peas - 2 eggs - White pepper to taste - 3 Tbsp. of soy sauce - Chopped green onions for garnish Break down a head of cauliflower in a food processor until it’s the size of rice. Heat sesame oil over high. Add garlic and fry until fragrant. Add the beef, chicken, pork, shrimp, or tofu and cook until 80% done. Add carrots and peas, stir until thoroughly incorporated. Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice. Season with white pepper and stir in soy sauce. Garnish with chopped green onions

Food | Cook | Cooking | Tasty - Grilled Cheese And Tomato Soup Bread Bowl , Here's what you need: Round Bread Roll Cheese Slices Butter Tomato Soup Here's how to prepare the the bread bowl: Remove the top of the roll. Using a small knife cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center of the roll - save this for later. Butter the inside of the roll and place 3-4 cheese slices around the inner edge of the bread bowl. Bake in a preheated oven at 375˚F (190˚C) until the cheese has melted. Cut the saved center of the roll in half. Butter both sides and create a cheese sandwich. Melt butter in a small skillet over medium heat and fry the sandwich until both sides are browned and the inner cheese has melted. Remove the bread bowl from the oven. Fill with tomato soup and serve with the grilled cheese. Enjoy