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Mini Chicken Tacos 🌮 #tastygameday
Makes 50 mini tacos

7 flour tortillas
2 tablespoons melted butter
1 rotisserie chicken, shredded
1½ cups salsa

Sour cream
3-cheese Mexican blend

1. Preheat oven to 375˚F/190˚C.
2. Generously brush butter onto both sides of the tortillas.
3. Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
4. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
5. Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don’t burn.
6. Shred a rotisserie chicken, removing all bones and skin.
7. Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
8. Serve along with your favorite taco toppings.
9. Enjoy!

Pizza Lasagna
Servings: 8-10

1 pound (500 grams) Italian sausage
1 yellow onion, sliced
1½ cups bell peppers, diced
3 cloves garlic, minced
3 cups marinara or pizza sauce
12 lasagna noodles, cooked
6 ounces (180 grams) sliced pepperoni
1 cup basil, packed
3 cups mozzarella

Preheat oven to 375ºF/190ºC.
Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
In a 9x13-inch baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan. Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.

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Spicy Southwestern-Style Turkey Burgers 🍔 #tastyfreshfriday
Servings: 4
1 pound ground turkey
⅓ cup red onion, minced
1 jalapeño pepper, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper
1½ teaspoons cumin
1 teaspoon smoked paprika

2 tablespoons vegetable oil (for cooking)

Sesame seed bun
Shredded lettuce
Sliced tomato
Pepper Jack cheese

Chipotle Mayo
½ cup mayonnaise
2 tablespoons canned chilies in adobo
½ lime, juiced

Place turkey, onion, jalapeño, and spices together in a large bowl and mix together until all the ingredients are incorporated.
Lightly wet your hands and use them to shape 4 circular patties about 4 inches in diameter.
Heat up about 2 tablespoons of vegetable oil in a pan over medium heat.
Cook burgers for 2 minutes on the first side, then flip, lower heat to low, and cook them for an additional 5-6 minutes. NOTE: the turkey burgers must be cooked through. Use a meat thermometer to check each patty for an internal temperature of at least 165˚F before removing from pan.
Assemble the burgers as desired with bun, lettuce, tomato, cheese, and preferred condiments.

Servings: 6-8

4-6 boneless, skinless chicken breasts
4-6 teaspoons salt
4-6 teaspoons pepper
4-6 teaspoons garlic powder
4 tablespoons canola oil
3 cloves garlic, minced
½ medium white onion, finely chopped
2 cups heavy cream
½ cup parmesan cheese
1 cup parsley, chopped
10-12 cooked lasagna noodles
2 cups mozzarella cheese, shredded
6 strips bacon, cooked and crumbled

Preheat oven to 350°F/180°C.
Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
Cook for 1 additional minute, then remove from heat.
In a 9x13 rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
Bake for about 25 minutes, until the cheese is golden brown.
Cool for about 15 minutes, slice, and serve!

🚨ANNOUNCEMENT!🚨 We wanna see you! If you're in Los Angeles and wanna come chill with Tasty... join us Sunday at @smorgasburgla for #TastyDateNight! See ya there 😘

CHILI DOG BREAD RING #tastygameday

Servings: 8-10

INGREDIENTS (for a 10 inch skillet)
12 hot dogs
2-3 packages crescent roll dough
1 small onion, diced
1 pound ground beef
½ teaspoon salt
½ teaspoon pepper
½ cup tomato sauce
½ cup ketchup
½ teaspoon cumin
2 teaspoon chili powder
½ teaspoon sugar
½ cup shredded cheddar cheese
¼ cup finely sliced green onion

Preheat oven to 375ºF/190ºC.
Cut hot dogs into thirds.
Cut crescent roll triangles in half lengthwise so you have roughly 1-inch by 5-inch triangle slices.
Roll crescent dough around hot dog thirds, starting with the wider end of the dough closest to the hot dogs, making “pigs in blankets.”
Arrange pigs in blankets around a 10-inch skillet in two tight circles, leaving a hole in the center of the skillet.
Bake 15-20 minutes, until dough puffs up and becomes golden.
In another large skillet, sauté onions until translucent.
Add the ground beef to the onions, then season with salt and pepper.
Continue stirring ground beef until mostly cooked.
Add the tomato sauce, ketchup, cumin, chili powder, and sugar to the ground beef and onions. Stir until everything is well mixed. Simmer 10 minutes.
When chili and the pigs-in-blankets skillet are both ready, spoon chili to fill the hole in center of the skillet. Top with shredded cheddar cheese and bake another 5-10 minutes until cheese is well melted.
Top with diced green onion before serving.


Servings: 8

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 pounds chicken breasts, sliced in half
2 tablespoons taco seasoning
Salt, to taste
Pepper, to taste
4 cloves garlic, minced
1 lime, juiced
1 can diced tomatoes, drained
Cooked brown rice

Sour cream

In a slow cooker, place half of the bell peppers and onion.
Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper.
Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.
Cover and cook on high for 3 hours.
Remove chicken from the slow cooker, shred, and return to slow cooker.
Cover until heated through.
Serve over brown rice with sour cream, guacamole, and cilantro.

Servings: 40-50

½ cup salted butter, softened
2 cups creamy peanut butter
3 cups powdered sugar
3 cups crispy rice cereal
2 cups chocolate chunks (preferably dark), for coating

In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
Using your hands, roll the mixture into approximately 40 1-inch balls. Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.

Servings: 4
6 bacon strips
2 chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 onions, sliced
4 garlic cloves
5 ounces spinach
5 cups milk
1 pound fettuccine
½ cup pesto
1 cup parmesan
Fresh parsley
1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.
2. Add chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken.
3. Add onion and garlic and cook until softened.
4. When onions are caramelized, add spinach and cook until wilted
5. Add milk and bring to boil.
6. Add fettuccine into boiling mixture and cover.
7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes). 8. Mix back in the chicken. Stir in the pesto and parmesan.
9. Garnish with parsley and additional parmesan
10. Enjoy!

Servings: 4-6

1-2 pounds chicken breast, boneless and skinless
½ teaspoon salt
½ teaspoon pepper
2 cups all-purpose flour
2 eggs
2 cups seasoned bread crumbs
1 box lasagna noodles, cooked
Mozzarella cheese
1 24-ounce jar of marinara sauce

Lightly season the chicken breast with salt and pepper, then slice it into stips about ½ inch in thickness.
Dredge each piece of chicken in flour followed by egg and bread crumbs.
Quickly fry chicken strips in ½ inch of oil over medium heat, cooking for about 30 seconds each side to color the breading. Set cooked strips aside to drain on paper towels. (NOTE: The chicken will NOT be fully cooked after this stage.)
On a clean surface, assemble the roll-ups. Start by laying a cooked lasagna noodle flat. Using a spoon, spread marinara sauce on one end of the noodle. Next, add a slice of mozzarella cheese on top of the sauce followed by a piece of chicken. Starting from the end with the sauce on it, roll up the noodle like a sleeping bag towards the un-sauced side.
Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
Bake at 350˚F/180˚C for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.


Servings: 4

2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 pound ground turkey
1 1-ounce packet taco seasoning
1 28-ounce can diced tomatoes, drained

2 cups cooked rice
1 can black beans, drained and rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
Cheddar cheese
Fresh cilantro, for garnish

Heat oil in a large skillet over medium-high heat.
Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
Season with taco seasoning, stir, cooking until meat has browned and cooked through.
Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

Servings: 4

1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1½ cup milk
1½ cups chicken broth
8 ounces fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon Italian seasoning
¼ cup parmesan cheese, grated

In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper. Cook until shrimp is pink, then put aside.
In the same pot, add milk, broth, and pasta.
Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
Add the shrimp back in and give it a stir until fully incorporated.
Serve with some extra parmesan cheese, if desired, and enjoy!

Servings: 4

1 pound (500 grams) shrimp peeled and deveined
1 tablespoon salt
1 tablespoon pepper
1 tablespoon red chili flakes
3 cloves garlic, minced
6 ounces (180 grams) butter, melted
1 tablespoon lemon juice
½ cup white wine
8 ounces (250 grams) linguine pasta

Red pepper flakes

1. Preheat oven to 400˚F/200˚C.
2. In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
3. Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
4. Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
5. Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
6. Garnish with chopped Italian parsley.
7. Enjoy!

Cheese-Stuffed Garlic Parmesan Pretzels #tastygameday
Servings: 8

1 13.8-ounce can pizza dough
2 cups mozzarella, shredded
3 tablespoons butter, melted
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 cup parmesan, shredded

1. Preheat oven to 400˚F/200˚C.
2. Stretch pizza dough out into a rectangle and cut into 8 equal-sized strips.
3. Stretch strips lengthwise, and widthwise.
4. Place mozzarella down the middle of each strip.
5. Fold and pinch the dough around the cheese along the entire strip, ensuring to close off the ends.
6. Form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other twice and connecting the ends to the bottom of the “U” shape. 7. Transfer to a baking sheet lined with parchment paper.
7. Mix melted butter, garlic, and parsley and pour onto pretzels.
8. Sprinkle parmesan evenly on top of the pretzels.
9. Bake for 20 minutes or until golden brown.
10. Enjoy!


Servings: 12

5 medium, ripe bananas
3 eggs
½ cup vegetable oil
½ cup granulated sugar
1 tablespoon cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
1 banana, sliced
Vanilla ice cream

Preheat oven to 350°F/180°C.
In a large bowl, mash the ripe bananas.
Add the eggs, oil, sugar, and cinnamon, and mix thoroughly.
Add the flour and mix thoroughly.
In a saucepan over low heat, melt the butter, then mix the brown sugar until dissolved.
Increase heat and bring mixture to a boil.
Remove the saucepan from the heat, and divide caramel between the cups of a greased muffin tin.
Lay a banana slice in each cup, then fill cups ¾ full with banana batter.
Bake 20-25 minutes, until a toothpick inserted in the middle comes out clean.
Serve with vanilla ice cream.

Creamy Sausage Bolognese
Servings: 8

1 tablespoon olive oil
1 small onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
2 Italian sausages, casings removed (1 sweet, 1 hot)
1 pound (500 grams) ground sirloin
Salt, to taste
Pepper, to taste
2 tablespoons tomato paste
1 tablespoon Italian seasoning
½ cup red wine
1 28-ounce (800 grams) can crushed tomatoes
16 ounces (500 milliliters) beef broth
2 bay leaves
1 cup parmesan
½ cup heavy cream
1 pound (500 grams) penne, cooked to box instructions

Parmesan shavings

1. In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
2. Add garlic and cook for an additional 2-3 minutes.
3. Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
4. Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
5. Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
6. Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
7. Stir in the parmesan and cream to the sausage bolognese.
8. Add the cooked pasta to the sauce.
9. Serve with more parmesan, if desired.
10. Enjoy!

Chocolate-Stuffed Churro Donuts
Servings: 6-8

¼ cup butter, cubed
2 tablespoons brown sugar
½ teaspoon salt
1 cup water
1 cup flour
1 teaspoon vanilla
3-4 eggs
½ cup chocolate chips
Oil for frying
Cinnamon sugar

Piping bag with a large star tip
Nonstick baking sheet
1. In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
2. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
3. Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
4. Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
5. Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
6. On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
7. Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
8. Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
9. Heat oil in a deep pot to 350˚F/175˚C.
10. Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
11. Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
12. Drain on a paper towel before rolling in cinnamon sugar.
13. Enjoy!

Servings: 12

16 ounces chocolate chip cookie dough
2 8-ounce packages cream cheese, softened
8 ounces whipped topping
⅓ cup sugar
2 teaspoons vanilla

Preheat oven to 350˚F/180˚C.
Roll cookie dough into 1-inch balls and place them in a muffin tin.
Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
Bake in preheated oven for 10-15 minutes.
In a medium mixing bowl, whisk together softened cream cheese, sugar, and vanilla, until smooth and no lumps show. Fold in the whipped topping.
Scoop the cheesecake filling into a piping bag (or a plastic sandwich bag).
Once the cookie cups have baked and cooled, pipe the cheesecake filling into each cup.
Serve with chocolate syrup or fresh fruit and enjoy!

Chicken Fajita Sliders in 15 Minutes or Less
Servings: 12 sliders

½ onion
1 red bell pepper
1 garlic clove
1 tablespoon vegetable oil
2 heaping cups shredded rotisserie chicken
1½ tablespoons taco seasoning
½ lime, squeezed
3 tablespoons water

1 tablespoon butter
1 clove garlic
Pack of 12 dinner rolls
2 cups Mexican cheese blend

1. Preheat oven to 425 F/220ºC.
2. Heat vegetable oil in a large skillet.
3. Thinly slice onion, red bell pepper, and 1 garlic clove.
4. In heated skillet, saute onion, peppers, and garlic on medium-high. Cook for 4-5 minutes until onions are slightly translucent and tender.
5. Stir in the chicken, taco seasoning, and a squeeze of lime. Mix together well. Remove skillet from heat and set aside.
6. Cut the dinner rolls in half and place the bottom layer on a parchment paper lined cookie sheet.
7. Sprinkle a thick layer of cheese on top of the rolls. Then scoop a layer of the chicken fajita mixture on top. Finally, sprinkle another layer of cheese. Place on the dinner roll tops.
8. Microwave butter for 20 seconds, or until fully melted. Mix in minced garlic, and brush the tops of the dinner rolls.
9. Bake sliders for 5 minutes.
10. Enjoy!

Maple-Glazed Salmon Dinner in 15 Minutes or Less
Servings: 2


1 tablespoon vegetable oil
¼ cup maple syrup
2 tablespoons orange juice
2 tablespoons soy sauce
1 teaspoon ground ginger
1 garlic clove, minced
Pepper, to taste
Salt, to taste
2 4-ounce salmon fillets
Fresh parsley, for garnish
Dash of salt
1 pound broccoli florets
2 tablespoons butter
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon lemon zest
1 teaspoon red pepper flakes
For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl. Set aside 2 tablespoons for topping later.
Place salmon fillets inside the bowl and make sure each side is covered with sauce.
Sear the salmon 2-3 minutes on each side. Brush the tops with the sauce set aside.
With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes then drain under cold water to stop the cooking.
In the drained pot of broccoli, stir in butter, soy sauce, some lemon zest, and red pepper flakes on low heat. Mix until broccoli is well-coated.
On each plate, serve a filet of salmon and scoop of broccoli. Enjoy!

Japanese Ham & Cheese Croquette (Korokke) via @tastyjapan
Servings: 6-8

8 medium potatoes, peeled and cut into medium-sized chunks
2 teaspoons salt
1 cup ham, chopped into small pieces
¾ cup cheese, chopped into small pieces
½ green onions, chopped
1 teaspoon pepper
1 tablespoon milk
1 cup flour
4 eggs, beaten
2 cups panko bread crumbs
Oil, for frying
Shredded green cabbage, to serve
Tonkatsu sauce, to serve

Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
Mash the potatoes until no large chunks remain.
Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
Mix until evenly incorporated.
Shape the potato mixture into 2-inch discs.
Separate the flour, eggs, and bread crumbs into separate bowls.
Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
Heat oil in a pot to 350°F/180°C.
Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
Cool, then serve with the cabbage and sauce!

Servings: 4

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
Butter, to serve
Syrup, to serve
Assorted berries, to serve

Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!

Servings: 6-8

Fajita Seasoning
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper

½ onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoon olive oil
1 cup rice, long grain
2 cups chicken broth
1½ pounds chicken tenders

Lime wedge

Preheat oven to 375°F/190°C.
In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
In a large bowl, combine, onion, peppers, and chicken.
Add oil and seasoning, and mix until seasoning is fully incorporated.
In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
Serve with tomatoes, cilantro, and cheese, if desired.

Pomegranate Champagne Spritzer
Servings: 6
½ pomegranate
½ lemon
½ cup water
1. Cut the pomegranate in half, and hit it over a bowl with a wooden spoon to release the seeds.
2. Squeeze half a lemon over the pomegranate seeds.
3. Pour a half cup of water over the seeds and lemon juice, and spoon the mixture into ice tray of choice.
4. Freeze the cubes for an hour or until solid.
5. In a glass, put one cube and then top with champagne.
6. Watch the drink transform while the ice cube melts.
7. Enjoy!

How to Make Easy Veggie Stock With Kitchen Scraps #TastyFreshFriday
Makes roughly 3 quarts

Onions (tops, bottoms, and skins)
Celery (tops and bottoms)
Carrots (tops, bottoms, and skins)
Mushrooms (stems)
Garlic (tops, bottoms, and skins)
Potatoes (tops, bottoms, and skins)
Parsley (stems)

You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.

Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months.
Continue like this until bag is full.
Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.
Bring water to a boil and then let it simmer for at least 30 minutes.
Strain water out of stock.
Refrigerate stock up to 4 days, or freeze up to 3 months.

Servings: 7-9

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5-7 pound boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
Mashed potatoes, to serve
Green beans, to serve

Preheat oven to 500°F/260°C.
Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
Bake for 5 minutes per pound of meat, so a 5-pound roast would bake for 25 minutes, and a 7-pound roast would bake for 35 minutes.
Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
Remove from heat and strain the sauce into a gravy dish.
Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!

Servings: 6-8
1 premade pizza dough

Cinnamon filling
¼ cup butter, softened to room temp
2 tablespoon sugar
2 tablespoon brown sugar
1 tablespoon cinnamon

Cream cheese glaze
4 tablespoon butter, melted
2 ounces cream cheese, room temp
¾ powder sugar
½ teaspoon vanilla extract

Preheat oven to 350°F/180°C.
In a medium bowl, combine cinnamon filling ingredients and blend until it becomes a spreadable paste.
Roll out pizza dough and spread the filling evenly.
Roll the dough back up into a tube.
Cut lengthwise into 2 strips.
Twist the dough and form one long braid.
Bring both ends together and create a circular shape.
Bake for 25 minutes or until the dough is cooked through.
In a medium bowl, whisk all ingredients to make the cream cheese glaze.
Drizzle over the cinnamon roll.

Inspired by: Totally Love It

The Best Way To Eat A #Cupcake

Servings: 4

1 bell pepper, chopped
1 pound sweet potatoes, skinned and chopped
1 pound Brussels sprouts, halved
1 red onion, sliced
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach (for salad base)

3 tablespoons olive
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Preheat oven to 400ºF/ 200ºC.
Combine all vegetables (except spinach) in large bowl and stir.
Add remaining ingredients and stir.
Spread vegetables on baking sheet and cook for 40 minutes.
In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables over the top.
Drizzle dressing over salad.

In a small bowl, combine all ingredients and stir until well-combined.


2 pounds chicken breast, boneless, skinless
1 large onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
6 cups chicken broth
1 can diced tomatoes
1 can black beans
1 cup heavy cream
1 cup cheddar cheese
1 cup monterey jack cheese

sour cream
additional cheese
tortilla chips
diced tomatoes

Place chicken, onion, garlic and spices into a 6-quart slow cooker. Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
Set slow cooker to HIGH, cover and cook for 3 hours.
After 3 hours remove and shred the chicken into bite-sized pieces.
Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese. Cover and set slow cooker to the LOW setting.
Let soup cook for an additional 45 minutes.
Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.

Servings: 6

Tortilla Cups
3 10-inch flour tortillas
2 tablespoons butter, melted
¼ cup sugar
1 tablespoon cinnamon

Whipped Cream
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

Fresh fruit

1. Preheat oven to 375˚F/190˚C.
2. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces.
3. Place two pieces in each cup of a muffin tin and push down so that it creates a cup shape.
4. Bake for 13-15 minutes or until crisp.
5. In a bowl, mix together heavy cream, vanilla extract, and sugar.
6. Assemble the cups by placing a spoonful of whipped cream in the toasted cup.
7. Top with fresh fruits of your choice.
8. Enjoy!

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