Pesto Stuffed Chicken

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PESTO STUFFED CHICKEN
Servings: 3

INGREDIENTS
3 chicken breasts
1 tablespoon salt
1 tablespoon pepper
12 sundried tomatoes
3 tablespoons pesto
3 ounces mozzarella cheese, shredded
3 tablespoons oil for pan frying

PREPARATION
On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
Slice each chicken breast horizontally along the side to create a pocket for the filling.
Stuff each breast with approximately one ounce of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
Heat oil in a skillet over medium heat.
Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through.
Serve warm and enjoy!

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One-Pan Chicken Fajita Bombs

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ONE-PAN CHICKEN FAJITA BOMBS
Servings: 3-4

INGREDIENTS
2-4 tablespoons olive oil
1 onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
Salt, to taste
Pepper, to taste
½ cup cheddar cheese, shredded
4 ounces pepper jack cheese, cubed
4 ounces cream cheese
3-4 boneless skinless chicken breasts
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons garlic powder

To Serve
Salsa
Sour cream
Guacamole

PREPARATION
1. Heat 2 tablespoons of olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
2. Add the cheddar cheese, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
3. Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
4. Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture. Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
5. Heat pan over medium heat. If needed, add 2 tablespoons olive oil.
6. Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
7. Serve with salsa, sour cream, and guacamole!

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Creamy Scalloped Potatoes With Kale

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Creamy Potato Kale Gratin
Servings: 4-6

INGREDIENTS
1½ -2 pounds russet potatoes, washed and peeled
1 bunch kale, washed
¼ cup parmesan cheese, shredded
¼ cup Gruyère cheese, shredded
¼ cup bread crumbs

Béchamel Sauce
2 tablespoons butter
2 cloves garlic
2 tablespoon flour
1½ cups milk
1 teaspoon salt
1 teaspoon pepper

PREPARATION
1. Thinly sliced the potatoes, roughly ¼-inch thick.
2. Remove stems from kale and cut into ¾ inch-1 inch pieces.
3. For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
4. Add flour and mix until mixture browns slightly.
5. Add milk, salt, and pepper and simmer on low heat until mixture thickens.
6. In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
7. Starting from one side layer your potatoes across the kale covering the entire dish.
8. Gently press the potatoes and kale mixture down to make more room in the dish.
9. Drizzle half of the Béchamel sauce across all of the potatoes.
10. Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
11. Garnish to taste with parmesan, Gruyère, and bread crumbs
12. Bake at 350°F/170°C for 30 minutes covered. Remove cover and bake an additional 30 minutes.
13. Enjoy!

Inspiration: http://www.thekitchn.com/recipe-kale-and-potato-gratin-side-dish-recipes-from-the-kitchn-63094

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Easy Homemade Dinner Rolls

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Homemade Dinner Rolls
Makes 16 rolls

INGREDIENTS
4¾ cups flour
1 cup warm milk
½ cup water
1 tablespoon rapid-rise yeast
¼ cup sugar
2 teaspoons salt
5 tablespoons butter, room temperature
1 tablespoon butter, melted
1 egg

Toppings
Bacon Cheddar Chive
Cooked bacon
Cheddar cheese, shredded
Chives, chopped

Garlic Parmesan
Butter, melted
Garlic, chopped
Parsley, chopped
Parmesan, grated

Jalapeño Cheese
Cheddar cheese, shredded
Jalapeno, chopped

Honey Butter
Butter, melted
Honey

PREPARATION
1. Combine warm milk (110-115˚F), butter, warm water (110-115˚F), and sugar in a large bowl and stir until mixed.
2. Sprinkle yeast evenly over the top of the mixture and let sit for 1 minute.
3. Add the egg, salt, and 4 cups of flour. Mix until the mixture just comes together and forms a dough.
4. Cover for 30 minutes with a towel or plastic wrap.
5. Uncover, and mix in an additional ¾ cup of flour and turn out onto a well-floured surface.
6. Knead until dough until it forms a smooth ball and loses some of its stickiness.
7. Cover for 30 additional minutes with a towel or plastic wrap.
8. Preheat oven to 375˚F/190˚C.
9. Uncover, and roll dough into 16 equally sized balls, roughly the size of a tangerine. Ensure your rolls are smooth with no cracks.
10. Place rolls onto greased cast iron pan and brush each with with water.
11. Add desired toppings, or customize with your own!
Honey Butter – Combine melted butter with honey and brush onto rolls.
Jalapeno Cheddar – Top rolls with cheddar and diced jalapeno
Garlic Parmesan – Top rolls with a mixture of melted butter, parsley, garlic, and Parmesan
Bacon Jalapeno Chive – Top rolls with diced cooked bacon, jalapeño, and chives
12. Bake in a preheated oven for 15-20 minutes, or until rolls have lightly browned.
13. Enjoy!

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White Chocolate Raspberry Lava Cakes

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WHITE CHOCOLATE RASPBERRY LAVA CAKE
Servings: 4

INGREDIENTS
Raspberry Filling
4 tablespoons raspberry jam
4 ounces white chocolate

Cake
5 ounces white chocolate
½ cup butter, melted (hot)
2 eggs
2 egg yolks
½ cup sugar
½ cup flour
Butter and flour for ramekins

Equipment needed: 4 oven safe ramekins

PREPARATION
Preheat your oven to 350ºF/180ºC.
In a microwave-safe bowl, microwave the raspberry jam for one minute.
Add the 4 ounces of white chocolate and stir until smooth. Freeze one hour.
In a mixing bowl, add the white chocolate and hot melted butter. Mix to combine.
Add the eggs, egg yolks, sugar, and flour, and whisk to combine thoroughly after each addition.
Coat the inside of the ramekins with butter and then add approximately one teaspoon of flour, moving it around so that it coats the inside completely. Discard excess flour.
Fill your ramekins about ¾ of the way with cake batter, then add a tablespoon of your raspberry mixture. Fill to the top with remaining batter.
Place the ramekins on a sheet pan and bake at 350ºF/180ºC for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
Run a knife along the edges of the ramekin to loosen and invert onto a plate.
Serve warm with ice cream.
Enjoy!

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7 Easy Weekend Brunch Recipes

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Simple Veggie Curry

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Simple Veggie Curry
Serves: 4

INGREDIENTS
2 tablespoons salt, for water
2 pounds potatoes, cut to 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1-inch piece of ginger, minced
1 14-ounce can diced tomatoes
1 15-ounce can chickpeas, drained
1 15-ounce can peas, drained
1 14-ounce can coconut milk

PREPARATION
Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
Enjoy!

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Tasty Cook-Off: Fried Chicken

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BUTTERMILK FRIED CHICKEN THIGHS
Servings: 8-12

INGREDIENTS
8-12 boneless skinless chicken thighs
Oil for frying

Buttermilk Marinade
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

Seasoned Flour
2 cups all-purpose flour
1 tablespoon salt
1½ teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder

Dill Dip
1½ cups plain Greek yogurt
3 tablespoons chopped dill
1 tablespoon garlic powder
2 tablespoons lemon juice

Honey Lemon Dip
1 lemon, juiced
2 tablespoons honey
1 teaspoon red chili flakes

PREPARATION
In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator.
In a small bowl, combine all the ingredients for honey lemon dip.
In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel.
Serve with dips.

SZECHUAN PEPPER FRIED CHICKEN LEGS
Servings: 6-8

INGREDIENTS
8 drumsticks
Oil for frying
Salt, to taste
Pepper, to taste

Batter
1 cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
1 cup water

Spice Mix
1½ tablespoon Szechuan pepper powder
1 tablespoon red pepper flakes
1 tablespoon cumin
3 tablespoon sugar
1 teaspoon salt

Aromatics
6 cloves garlic chopped
2 tablespoons ginger chopped
1 cup dried chillies
3 tablespoons vegetable oil

PREPARATION
Pat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight.
Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed.
Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot.
Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil.
Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes.
Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain.
In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat.
Arrange chicken on plate and top with stir fried aromatics.
Enjoy!

TEBASAKI FRIED CHICKEN WINGS
Servings: 2

INGREDIENTS
8 chicken wings
Salt, to taste
Pepper, to taste
Potato starch, to dredge
Frying oil, as needed

Sweet Soy Glaze
½ cup (100 milliliters) soy sauce
¼ cup (50 milliliters) mirin
¼ cup (50 grams) sugar
¼ cup (50 milliliters) sake
1 clove garlic, grated

Garnish
Toasted white sesame

PREPARATION
Preheat oil to about 160˚C/320˚F.
Season both sides of the chicken wings with salt and pepper. Coat with potato starch.
Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil.
Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside.
Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings.
Sprinkle toasted white sesame.
Enjoy!

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Slow Cooker Teriyaki Chicken

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SLOW COOKER CHICKEN TERIYAKI
Servings: 4-6

INGREDIENTS
½ cup soy sauce
½ cup honey
1 cup onion, chopped
¼ cup rice vinegar
1 tablespoon ginger, grated
2 garlic cloves, grated
¼ teaspoon black pepper
2 pounds chicken thigh
1 head of broccoli
1 carrot
1 zucchini
¼ cup water
3 tablespoon cornstarch

PREPARATION
Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside.
In the slow cooker, add chicken and teriyaki marinade.
Cook on high for 4 hours, or cook on low for 8 hours.
Cut vegetables into bite-size pieces.
Mix water into cornstarch and mix until cornstarch is melted.
Add cornstarch slurry and vegetables into the slow cooker for 30 minutes.
Enjoy by itself or in a bowl of brown rice.

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Homemade Broccoli Cheese Soup

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Homemade Broccoli Cheese Soup
Servings: 4-6

INGREDIENTS
3½ cups shredded cheddar
1 cup Parmesan
1 tablespoon cornstarch
¼ teaspoon cayenne pepper
½ clove garlic
3 cups milk
1 cup chicken stock
1 cup finely chopped broccoli
1 baguette

PREPARATION

Over medium heat, combine cheese with cornstarch and cayenne pepper.
Once melted, slowly add garlic, milk, and chicken stock.
Add finely chopped broccoli and allow to simmer about 5 minutes while making cheese toasts.
Cover slices of baguette bread with shredded cheddar and broil for 3 minutes.
Enjoy!

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