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  • Pizza Lasagna
Servings: 8-10

INGREDIENTS
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

PREPARATION
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. 
Enjoy!
    Pizza Lasagna Servings: 8-10 INGREDIENTS 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 PREPARATION 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. Enjoy!
    2017-01-19 14:06:57

    Comments (328)
    Kevin Vos:
    @xkimberlyvos


    Erkan Irtemer:
    Sipariş versem gelirmi canım cok çekti


    K😽🌎:
    @kiggy510


    Kevin Vos:
    @htpmila_ 😍😍



    Likes (11953)
    Elvia



    Icon 2021






    Matt tobey





  • If you're in the Los Angeles area DON'T MISS OUT! You can hang out with us and be apart of our live studio audience for  <a  href=/tag/TastyDateNight>#TastyDateNight</a>! Join us <a href=/user/smorgasburgla>@smorgasburgla.</a> It's located in Downtown LA. Be there! See ya <a href=/user/>@</a> 11AM!
    If you're in the Los Angeles area DON'T MISS OUT! You can hang out with us and be apart of our live studio audience for #TastyDateNight! Join us @smorgasburgla. It's located in Downtown LA. Be there! See ya @ 11AM!
    2017-01-15 09:01:37

  • Spicy Southwestern-Style Turkey Burgers 🍔  <a  href=/tag/tastyfreshfriday>#tastyfreshfriday</a> 
Servings: 4 
INGREDIENTS
Patties
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)

Toppings
Sesame seed bun
Shredded lettuce 
Sliced tomato
Pepper Jack cheese
Avocado

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

PREPARATION 
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. 
Enjoy!
    Spicy Southwestern-Style Turkey Burgers 🍔 #tastyfreshfriday Servings: 4 INGREDIENTS Patties 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) Toppings Sesame seed bun Shredded lettuce Sliced tomato Pepper Jack cheese Avocado Chipotle Mayo ½ cup mayonnaise 2 tablespoons canned chilies in adobo ½ lime, juiced PREPARATION 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. Enjoy!
    2017-01-13 14:52:09

    Comments (1897)
    sardjoerohan:
    Cooo


    Run ads EARN up to $3K/SALE:
    Lunch @mymotivationalsage ?


    Luis Muro:
    @jessyparedesb



    Likes (114081)
    Dihanova



    G E R D A



    Mustafa Kemal ATATÜRK❤



    Luhh Oshae





  • CHICKEN ALFREDO LASAGNA
Servings: 6-8

INGREDIENTS
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

PREPARATION
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!
Enjoy!
    CHICKEN ALFREDO LASAGNA Servings: 6-8 INGREDIENTS 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 PREPARATION 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! Enjoy!
    2017-01-12 20:47:44

    Comments (4171)
    vanessagrote:
    @kira_groschke Alfredo ist wieder da😂😂😂


    Tonette Nunu Kimbrough:
    @fatboy22beckey HERE IT GO TOMORROW MEAL


    Mr. $tew@rt:
    @newbianqueen_ra


    Naiara 🌸:
    Tercera @urii_jm



    Likes (164264)
    Nazar Kızılataş



    Natasha



    Caliva.de



    C O U R T N E Y





  • 🚨ANNOUNCEMENT!🚨 We wanna see you! If you're in Los Angeles and wanna come chill with Tasty... join us Sunday at <a href=/user/smorgasburgla>@smorgasburgla</a> for  <a  href=/tag/TastyDateNight>#TastyDateNight</a>! See ya there 😘
    🚨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 😘
    2017-01-12 17:40:53

    Comments (145)
    sara!:
    oops😂 @dswanson20


    Gabrielle Bérubé:
    Super belle photo


    Darlene Simon:
    @heyitsmeafro



    Likes (19118)
    carlota garcia



    camellia25



    ANNA WILLIAMS 🇬🇧



    edenhenley





  • CHILI DOG BREAD RING  <a  href=/tag/tastygameday>#tastygameday</a>

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

PREPARATION
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.
    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 PREPARATION 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.
    2017-01-12 12:43:03

    Comments (2966)
    Alice Emlyn Jones:
    @laurastewartharris


    Alice Emlyn Jones:
    @laurasharris


    Naiara 🌸:
    Segunda @urii_jm


    :
    @myhugekidrauhl



    Likes (105662)
    Hoắc Mi



    🥀



    Gizem Şenyüz 🎨








  • SLOW COOKER CHICKEN FAJITA BOWLS  <a  href=/tag/tastyjr>#tastyjr</a>

Servings: 8

INGREDIENTS
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

Garnish
Sour cream 
Guacamole
Cilantro

PREPARATION
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.
Enjoy!
    SLOW COOKER CHICKEN FAJITA BOWLS #tastyjr Servings: 8 INGREDIENTS 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 Garnish Sour cream Guacamole Cilantro PREPARATION 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. Enjoy!
    2017-01-11 15:58:43

    Comments (1867)
    ✨Tamia✨:
    @jay_bee_


    jeanettefletcher:
    @cgrigoli


    Jobke🌸:
    @binneke1968 voor zaterdag?


    🌻kailey chan🌻:
    @isfranco



    Likes (80841)
    Andrea Damian



    Jasmine Birch






    🐬|🌏|🙏🏽





  • NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS
Servings: 40-50

INGREDIENTS
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

PREPARATION
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. 
Enjoy!
    NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS Servings: 40-50 INGREDIENTS 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 PREPARATION 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. Enjoy!
    2017-01-11 13:13:06

    Comments (2332)
    Crystal:
    @the_sweetestgirl_


    hannah:
    @collinjuoni


    Amal Kasibah:
    @Amandaa_


    cate:
    @emmaableman



    Likes (112673)
    Avii Stark



    Tereza Kossakowski



    salomeja pakeryte



    หมอแว้น #46





  • CREAMY CHICKEN BACON PESTO PASTA
Servings: 4 
INGREDIENTS 
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 
Garnish
Parmesan
Fresh parsley 
PREPARATION
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!
    CREAMY CHICKEN BACON PESTO PASTA Servings: 4 INGREDIENTS 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 Garnish Parmesan Fresh parsley PREPARATION 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!
    2017-01-10 12:49:59

    Comments (3329)
    Noor Delwig:
    Ik ben voor @floorhamers


    Matt Innis:
    @brittahh123 this first


    brit brit berry:
    @innis_homes agreed🙌🏻


    jordan kilkenny:
    @roxy30_83



    Likes (117910)
    Alyssa



    Kate King-Khoma



    Jana



    Pedro Reyes





  • CHICKEN PARM ROLL-UPS
Servings: 4-6

INGREDIENTS
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

Garnish
Parsley 
PREPARATION
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. 
Enjoy!
    CHICKEN PARM ROLL-UPS Servings: 4-6 INGREDIENTS 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 Garnish Parsley PREPARATION 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. Enjoy!
    2017-01-09 14:59:00

    Comments (4893)
    Naiara 🌸:
    Primera cosa que quiero que me hagas @urii_jm


    Rebekka ✨:
    @verenafrantz


    Teenwolf➡Supernatural➡TWD.💘:
    Pancia piatta sore😂😂😂😂😂😂😂 @noemibriguglio


    Noemi Briguglio:
    Ma yah! Dai ahahahaha 😂😍😱😱😱😱😱 @x_carmy_x



    Likes (145570)



    Thodwrhs Kar



    David DiSisto



    kim hendrick





  • WEEKDAY MEAL-PREP TURKEY TACO BOWLS  <a  href=/tag/tastyfreshfriday>#tastyfreshfriday</a>

Servings: 4

INGREDIENTS
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

PREPARATION
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.
    WEEKDAY MEAL-PREP TURKEY TACO BOWLS #tastyfreshfriday Servings: 4 INGREDIENTS 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 PREPARATION 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.
    2017-01-06 19:42:15

    Comments (2953)
    Candy💁🏽:
    @kia4realz


    Yash Patel:
    @sapnapatel66 we can make this :)


    Lina Kreku:
    Detta ska jag göra nästa vecka 😍@bentelent


    🌻kailey chan🌻:
    @isfranco



    Likes (135333)
    legend. icon. star.



    🇨🇬✌



    Nina de Bruijn



    ฟา เรม 'มมม





  • CREAMY ONE-POT SPINACH SHRIMP PASTA
Servings: 4

INGREDIENTS
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

PREPARATION
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!
    CREAMY ONE-POT SPINACH SHRIMP PASTA Servings: 4 INGREDIENTS 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 PREPARATION 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!
    2017-01-06 14:40:05

    Comments (2667)
    Riley Beyer:
    YES PLZ @brdleymorrison_


    Alice Marabissi:
    @_marini gotto


    Gigi Vlahos:
    @instasam2.8 yum


    Lex 👽:
    @distinction_vincent I did this babe



    Likes (142098)
    Rosalinda Meador



    Karianne Måreid



    Anisa Fitri Rachma








  • BAKED SHRIMP SCAMPI LINGUINE 
Servings: 4

INGREDIENTS
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

Garnish
Parsley
Red pepper flakes

PREPARATION
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!
    BAKED SHRIMP SCAMPI LINGUINE Servings: 4 INGREDIENTS 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 Garnish Parsley Red pepper flakes PREPARATION 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!
    2017-01-05 15:27:59

    Comments (3517)
    :
    @italiancookgirl Hai ragione, almeno una l'hanno fatta giusta stavolta. Sono piuttosto arrabbiata, e offesa, perché io amo la creatività in cucina ma porca miseria, almeno siate creativi nel rispetto di ogni cucina


    :
    Si anch'io anche perché hanno pubblicato un libro con queste ricette non italiane come se nel mondo non ci siano chef italiani che possono dargli qualche consiglio sulle ricette. È come se ci mettessimo a servire hamburger con dentro marshmallows (anche se penso che loro sarebbero in grado di trovarla una grande idea).


    beth_hipp:
    @jillwarley



    Likes (135117)
    Rene



    shhh❄



    Rocío Rodríguez Flores



    Heather Skolnik





  • Cheese-Stuffed Garlic Parmesan Pretzels  <a  href=/tag/tastygameday>#tastygameday</a> 
Servings: 8

INGREDIENTS
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

PREPARATION
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!
    Cheese-Stuffed Garlic Parmesan Pretzels #tastygameday Servings: 8 INGREDIENTS 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 PREPARATION 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!
    2017-01-05 14:04:37

    Comments (5075)
    ღ M ღ:
    @shadz78


    Emily Blaney:
    @pblaney57 Super Bowl


    Morgan Meyling:
    @_mikaylamm let's make these


    Mr. $tew@rt:
    @newbianqueen_ra



    Likes (159663)
    Helen Wynne






    thayna gomes



    Colleen Coleman





  • MINI UPSIDE-DOWN BANANA CAKES  <a  href=/tag/TASTYJUNIOR>#TASTYJUNIOR</a>

Servings: 12

INGREDIENTS
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

PREPARATION
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.
Enjoy!
    MINI UPSIDE-DOWN BANANA CAKES #TASTYJUNIOR Servings: 12 INGREDIENTS 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 PREPARATION 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. Enjoy!
    2017-01-04 14:47:01

    Comments (1597)
    Priscilla Valencia:
    @emeli_v


    Herb Thunderstyke 🇺🇸:
    @bmcewan25 these will be made


    :
    @leev97


    :
    @amandasxo_



    Likes (118445)
    Раюшка и Сашка



    angelicajaynajoseia



    Amro



    Denisa Bernardová





  • Creamy Sausage Bolognese
Servings: 8

INGREDIENTS
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

Garnish
Parmesan shavings

PREPARATION
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!
    Creamy Sausage Bolognese Servings: 8 INGREDIENTS 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 Garnish Parmesan shavings PREPARATION 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!
    2017-01-04 13:30:05

    Comments (1234)
    Pachi✌🏾:
    @agusfraga


    ❤Amanda Olson❤:
    I made this. It is good. Idk if the name is technically correct it tastes good and my husband liked it.


    Thalita Costa 🌹🌸:
    Mô @b__bruh


    :
    @elda.in.mirkwood Even though it doesn’t look bad and everything, the procedure / recipe is completely wrong, yeah. The "ragù alla Bolognese" is really another thing, I'm sorry that once more it's been shown a wrong Italian recipe.



    Likes (94145)
    Personal Account



    Imelda Wijaya



    B



    Tố Uyênn





  • Chocolate-Stuffed Churro Donuts
Servings: 6-8

INGREDIENTS
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

Equipment
Piping bag with a large star tip
Nonstick baking sheet 
PREPARATION
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!
    Chocolate-Stuffed Churro Donuts Servings: 6-8 INGREDIENTS 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 Equipment Piping bag with a large star tip Nonstick baking sheet PREPARATION 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!
    2017-01-03 18:21:53

    Comments (4672)
    Henk Kruizinga:
    @judithkruizinga zal ik deze proberen te maken voor zondag?


    Taylor🇺🇸Cochrane:
    @tori_cochrane


    :
    😥😥


    Daman Dosanjh:
    @simar_bains



    Likes (156974)
    #15💙💛



    Farha Zahin



    gnat ☆



    케렌





  • CHEESECAKE COOKIE CUPS
Servings: 12

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

PREPARATION
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!
    CHEESECAKE COOKIE CUPS Servings: 12 INGREDIENTS 16 ounces chocolate chip cookie dough 2 8-ounce packages cream cheese, softened 8 ounces whipped topping ⅓ cup sugar 2 teaspoons vanilla PREPARATION 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!
    2017-01-03 14:07:01

    Comments (2027)
    georgia ashby 🌑:
    @_ellemae


    Elle Mae Thornton:
    really really super needed rn @ashbyy_


    Farha Zahin:
    Ohh sooooooooo tastyyyy


    Abigail❤️:
    @sarahperlow



    Likes (118105)
    Gisselle Pedrin



    Erika Hinano Garcia



    althea febb alagenio



    Sim ॥ ਸਿਮਰ





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

INGREDIENTS
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

PREPARATION
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!
    Chicken Fajita Sliders in 15 Minutes or Less Servings: 12 sliders INGREDIENTS 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 PREPARATION 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!
    2016-12-29 21:30:25

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

INGREDIENTS

Salmon
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 
Broccoli
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 
PREPARATION
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!
    Maple-Glazed Salmon Dinner in 15 Minutes or Less Servings: 2 INGREDIENTS Salmon 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 Broccoli 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 PREPARATION 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!
    2016-12-29 14:41:41

    Comments (2013)
    Viva la Vida ✨:
    @_bryansbeach


    Jeffrey Harris:
    @achapppy


    Lily🦄:
    @sethp17


    Kay-Li:
    @zhengyangg



    Likes (112543)
    D A



    John Dudek



    tanyaaa🌼



    Marshabear






Pizza Lasagna Servings: 8-10 INGREDIENTS 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 PREPARATION 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. Enjoy!
source:www.instagram/buzzfeedtasty