SuperTastyBites

French Chicken Tarragon Recipe is a traditional French bistro dish that combines chicken with tarragon, white wine and cream. All you need is one pot to make these creamy chicken thighs. You can also use a whole chicken cut into pieces. Tarragon is a wonderful herb that has an anise, licorice like flavor to it. French chicken tarragon is a delicious and satisfying meal and your family will love these creamy chicken thighs. This is an ASMR cooking video designed to give the viewer a relaxing experience. #FrenchChickenTarragonRecipe #SuperTastyBites #OnePotCreamyChickenThighs INGREDEINTS LIST 4 to 6 large chicken thighs - you can also use a whole chicken that has been divided - or you can use thighs with drumsticks or chicken breasts. But using chicken with the bone in adds the most flavor to this dish. 2 large shallots - or one medium white onion 2 to 3 large garlic cloves A bunch of fresh tarragon leaves - you will need 2 TBS chopped + extra for garnish. Make sure the tarragon is the French tarragon that has the licorice/anise flavor to it. 2 Tbsp. unsalted butter + 1 Tbsp. EVO for frying chicken 1 cup chicken stock (if you can make your own stock from scratch great - if not store bought is fine.) 1/2 cup dry white wine - any dry white wine is good 1/2 cup heavy cream or crème fraiche Salt & Pepper - which you will use for seasoning chicken before frying and also later for sauce - amount you add will be to taste. Follow directions in video. Some important tips - take chicken out at least 1 to 2 hours prior to cooking - never cook stone cold chicken. Rinse chicken, pat dry with clean paper towel, then generously salt and pepper both sides - leave at room temp for 2 hours. When browning in pan - place chicken skin side down first - do not disturb the chicken and cook for 10 minutes- then turn over and cook another 10 minutes. Once chicken is done and you add cream to sauce pan, you will cook stirring frequently and reduce liquid to about half. To thicken more, you can add some flour or more cream or continue to reduce. The cream sauce should not be thick like gravy, but should coat the back of a spoon. Crème fraiche will help thicken the sauce more than heavy cream. I added some par boiled baby potatoes towards the end which added a nice touch to this recipe - and then I served with some sautéed asparagus as well. I was very happy with the end results and will definitely be making this dish again. Let me know what you think of this recipe in the comments box and please don't forget to like, share, subscribe and HIT the notifications bell to receive new recipes posted weekly. Happy Cooking!

Roasted butternut squash with a sweet and tangy pomegranate vinaigrette is the ultimate winter salad recipe. It's also Vegan, Paleo and Keto friendly! Pomegranate Vinaigrette 3/4 cup of fresh pomegranate seeds - or you can use 1/2 cup of pomegranate juice. 1/2 cup - good quality olive oil 1/4 cup maple syrup - you can also use honey or agave syrup - I recommend starting with 1/8 of a cup, taste then add more if desired. 1 Tbsp. lemon juice 1 Tbsp. apple cider vinegar ( you can also use white balsamic vinegar) 1 tsp. Dijon mustard 1 pinch of salt optional pinch of pepper. You will need a high speed blender if you use whole pomegranate seeds, a good blender will give you a creamy and smooth texture and completely blend the seeds. For the salad You can use roasted butternut squash - or pumpkin - or any kind of winter squash. As for the greens - I used a blend of arugula and baby kale. But you use any kind of greens that you prefer. I also added some diced fresh apples which I really liked - but you can add anything you like to your salad. I highly recommend trying the pomegranate vinaigrette - I really loved that dressing a lot and will be making it again. Thank you for watching and Happy Cooking!

What the heck is fizzy water cornbread? This recipe is quite possibly the lightest fluffiest cornbread recipe in the world! No egg or milk and just a bit of butter, and you can make it completely vegan as well. It's my new favorite alternative cornbread recipe! INGREDIENTS * amount is for one 8x8" baking pan - or 9 to 10 muffins 90 grams - spelt flour 90 grams - yellow cornmeal 2 tsp baking soda 1/4 tsp. salt 56 grams - unsalted butter - melted and cooled ( you can use a vegan butter - but do not use oil) 90 ml. agave syrup ( can also use honey - but DO NOT recommend maple syrup fir this recipe) 235 ml sparkling mineral water ( do not use a flavored water - use just plain fizzy water) 1 Tbsp. apple cider vinegar (white vinegar is also fine) Follow instructions in video For baking - grease and line pan Pre heat oven to 425 degrees Fahrenheit Bake for 5 minutes - then reduce heat to 375 degrees F and bake another 15 to 20 minutes. For muffins bake only for 12 to 15 minutes For 8x8 pan - bake total 20 to 25 minutes Depending on your oven & check the doneness with a tooth pick or knife If you have any questions about this recipe please drop me a message in the comment box. I hope you give this recipe a try. I was very pleased with the end result and will be making this cornbread for Thanksgiving this year! Happy Baking!

It only takes 2 ingredients to make a memorable dessert that will put some heat into your love life. Dark Mexican Chocolate infused with guajillo chili and heavy cream is all you need to make this inspired chocolate mousse. This dessert has just the right amount of heat and sweet with delicious decadent dark chocolate. Chocolate desserts are always romantic and serving this creamy mousse in a wine glass adds an extra special touch. ONLY 2 INGREDIENTS NEEDED - Amount will make 2 servings - double to make 4 100 grams - semi - sweet dark chocolate - I used a Mexican dark chocolate that has guajillo chili in it - but any dark chocolate infused with chili will work. If you cannot find a chocolate with chili you can always add some cayenne or a touch of chili pepper juice to the mix. 200 ml heavy cream - COLD use 50 ML in the bowl while melting chocolate - then whip the 150 ml of cream in a chilled bowl until soft peaks form. Follow instructions in video

The ultimate comfort soup recipe! Delicious, creamy and hearty cheeseburger soup topped with bacon bits and a pinch of cayenne! This recipe is easy to customize according to your taste preference and you can even swap out ground beef for group turkey instead! INGREDIENTS 1/2 ground beef ( you can use a full pound of ground beef if you want it extra beefy) 2 TBS cooking oil ( 1 TBS to cook ground beef + 1 TBS for sautéing veggies) 2 TBS unsalted butter ( for sautéing veggies) 3/4 cup chopped onion (white or yellow onion works best for this recipe) 3/4 cup chopped celery 3/4 cup shredded carrot 1 tsp. dried basil ( this is optional and I did not add it to my soup) 2 TBS fresh parsley ( finely chopped) - add to soup at end of cooking time 2 cups peeled and cubed potato (yellow or russet potato works well) 3 cups beef or chicken broth ( I ended up using beef bone stock) Roux - You want a Blond Roux - so be careful not to over cook. 1/4 cup all purpose flour 2 TBS unsalted butter 2 to 4 cups cheese - You can use cheddar, jack, Colby jack or Velveeta - I ended up using just 2 cups then added more cheese in the bowl when serving - but you can add more cheese if you prefer. 3/4 cup whole milk salt and pepper to taste - I ended up using 1 tsp. salt and 3/4 tsp pepper *You can also add 1/2 cup sour cream after soup is finished cooking -if you want to add some extra creaminess. For garnish - you can add more cheese, or a dollop of sour cream, bacon bits, fresh parsley, and a pinch of cayenne if you want some heat. Follow directions in video - and please leave a comment if you end up making this recipe or have any questions. Thank you for watching and hope you give this video a BIG thumbs up and subscribe - will be posting new recipes weekly! Happy Cooking! Kristina - Super Tasty Bites

My new favorite banana bread recipe - so moist and delicious and super easy to make! INGREDIENTS 1 over ripe banana (mashed until smooth) 1 cup brown sugar (coconut sugar also works well for this recipe) 1/3 cup vegetable oil (I used organic sunflower oil) 3 TBS unsalted butter - melted and cooled 1 whole egg - room temperature 1 tsp. Vanilla extract 3/4 cup all purpose flour (I used all purpose Einkorn flour) 1 tsp. Baking Powder 1 tsp. ground cinnamon 1/4 to 1/2 tsp. Allspice (you can omit if you do not like allspice) FOLLOW INSTRUCTIONS IN VIDEO Pre-heat oven to 350 degrees Fahrenheit Lightly grease and flour an 8x8" inch baking pan Pour batter into pan - and bake in oven for 35 to 40 minutes - or until a toothpick or knife inserted comes out clean. Allow to cool in pan for about 15 to 20 minutes before removing. Then cut into slices and enjoy! This bread keeps fresh in airtight container for 3 to 4 days. Thank you for watching and hope you give this recipe a try! Kristina - Super Tasty Bites

One of my favorite Fall soup recipes is Butternut Squash soup and roasting the butternut squash in the oven brings out more of its natural sweetness. It takes a little time and effort to peel and cut this precarious squash, but this soup is so easy and delicious that it makes any extra effort you put into it totally worth it! You can customize it according to your taste preference. I like mine more on the savory side and add garlic - but of you prefer it sweeter you can actually add some apple to the pot! You can also create a creamy version by adding heavy cream or milk. Begin by peeling and cutting one large butternut squash. I like ot cut mine into chunks about 1" inch thick - this helps speed up the baking time and also makes it easier to blend once cooked. I added 4 garlic cloves into the baking pan with the squash, Add some olive oil and salt and pepper - gently toss to combine and place in pre-heated oven at 400 degrees Fahrenheit All good soups start with a Mirepoix which is a combination of celery, carrot and onion. In a large soup pot add 1 TBS cooking oil and 1 TBS butter 1 stalk celery thinly sliced 1 large or 2 small carrots - diced 1 medium onion - diced ( yellow or white onion is fine - you can even use shallots.) I also add fresh thyme leaves - 1 TBS - if you use dried Thyme - use only 1/2 TBS. Follow directions in video. Sauté the mirepoix until tender, add salt and pepper to taste, add fresh thyme, add roasted squash and garlic - then add 3 cups of hot chicken stock or bone stock. You can also use veggie stock to make a vegan version. If you add cold stock to the pot it will take longer to bring back to a higher temperature which you need for simmering. Once all ingredients are done simmering you want to blend it. If you don't have an immersion blender you can use a regular blender - BUT BE CAREFUL. Only fill the blender half way and blend on low speed - hot soup can cause an explosion of liquids to come out of your blender! So you will need to blend in batches. If your soup does not turn out as thick as you would like it to be you can add some cream - but I like to add some cooked potato. If you add potato after blending you will need to blend once more to thicken the soup and make it creamy. Hope you give this recipe a try! And please don't forget to LIKE, Share and Subscribe to my channel. Happy Cooking! Kristina @ Super Tasty Bites

Apple Tarte Tatin is basically an upside down caramel apple pie. It is a classic French recipe which originated in the 1800's from two sisters (The Tatin sisters) who owned a hotel and by chance made this upside down apple pie due to a mistake. A fun story to read. Anyway, I think this recipe really works best if you make your own short crust pastry dough from scratch., which is easy to do, but does require that you make it in advance. BUT... you can always use store bought puff pastry if you want to save some time. In the video I make a small tarte for one, using a 5 inch oven proof skillet - but you can make a bigger tarte using a 10 to 12 inch cast iron skillet or round baking pan as well. I will give you the amounts for both below! For the short crust pasty - the amount below is enough for one larger tarte or 3 to 4 smaller tarts. Pastry dough (you can make in food processor, stand mixer or by hand.) 250 grams - all purpose flour 1 pinch of salt (optional) 125 grams unsalted butter cut into cubes - cold or slightly room temp is fine - but not soft butter! 25 grams - regular sugar 1/4 cup water (follow directions in video for making pastry dough) Once pastry dough is done, wrap in cling wrap and place in refrigerator for at least 2 hours or longer. If you plan on storing for more than 2 days - then place in the freezer. I actually got excellent results from my pastry dough by placing in the freezer over night then thawing at room temp before rolling the next day. There is something about the freezer that makes the pastry dough extra light and flakey! Use all dough if you plan on making a large tart - or cut into thirds if you plan to make a small 5 inch tart. Roll dough on lightly floured surface to desired thickness (1/8" thick is about right for a smaller tart -and you can go thicker for a larger tart.) Tarte Tatin Filling For one 5 inch tart - all you need is one apple. You can also use other fruits - which I show you at the end of the video! For a large tarte (10 to 12 inches) you will need about 4 apples. Peel and core apples, then slice into about 1/2 inch thick slices - thicker is better than thinner slices for this recipe. Use whatever apple you prefer - but please note that different apples will yield different results. My preferred apple for this recipe is the granny smith apple! You can squeeze some lemon juice on the apples after cutting and this will prevent them from turning brown while you work on the caramel sauce. I also added a little bit of sugar and cinnamon to my apples - this step is optional. Caramel Sauce In the pan that you will bake tarte in - over medium heat - add 2 TBS sugar. plus 2 TBS. unsalted butter. If you are making a large tarte you will need about 100 grams of sugar and about 60 grams of butter. As the sugar melts in the pan and begins to turn golden brown, add the butter and stir frequently to avoid burning. It can be very easy to burn caramel sauce - also PLEASE BE CAREFUL! Caramel sauce is extremely hot and you can easily burn yourself - never ever put hot caramel in your mouth! Once caramel is done, arrange apples slices in the pan. Cover pan with pastry dough and tuck the dough in under the edges of pan. Poke some holes on top to allow steam to escape. Bake in a pre heated oven at 400 degrees Fahrenheit for about 20 to 25 minutes - or until top crust is golden brown. Remove from oven and allow to cool completely before inverting onto a plate. ( 30 minutes is a good time to let it cool before flipping) Serve as is - or add some ice cream or fresh whipped cream on top and enjoy! Hope you guys give this super tasty recipe a try! And please give this video a BIG thumbs up and HIT the subscribe button and the BELL icon to receive notifications for new recipes posted weekly! Happy baking! Kristina - Super Tasty Bites