Which Pan Is Right For You?

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Here is what you’ll need!

Skillet Chicken Thighs with Pan Sauce
Servings: 2

INGREDIENTS
2 bone-in, skin-on chicken thighs
Salt, to taste
Pepper, to taste
1 teaspoon olive oil
⅓ cup chicken stock
1 clove garlic, minced
1 tablespoon thyme
1 tablespoon butter

PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. On a cutting board, pat the chicken thighs dry with a paper towel, then sprinkle with salt and pepper.
3. Heat the olive oil in a stainless steel skillet over high heat. Once the oil begins to shimmer, add the chicken thighs skin side down.
4. Without moving the chicken, cook for 2-4 minutes, until the skin becomes golden brown and crispy. Flip the chicken and cook for 2-3 minutes, until golden.
5. Transfer the skillet to the oven for 15 minutes. If you don’t have a stainless steel skillet, transfer the chicken to a baking dish.
6. Remove the pan from the oven and place the chicken thighs on a plate. Return the skillet to the stove over high heat.
7. Once the fat begins to simmer, add the chicken stock and cook, scraping the bottom of the pan to release and brown bits.
8. Add the garlic, thyme, and butter, and cook until the sauce begins to reduce, about 1 minute.
9. Pour the pan sauce over the chicken thighs, and enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/19125

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Pink Tiger
Licensed via Warner Chappell Production Music Inc.

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Tropical Rainbow Sherbet

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Here is what you’ll need!

TROPICAL RAINBOW SHERBET
Servings: 8-10

INGREDIENTS
2 cups heavy whipping cream
1 14-ounce can condensed milk
1 cup raspberries
2 tablespoons water
2 cups mango, diced
1 cup crushed pineapple, strained

PREPARATION
In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer. Mix until uniform in color.
Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream. Mix well.
Add pineapple to the third bowl of cream. Mix well.
Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
Freeze until solid, about 3-4 hours.
Enjoy!

Inspired by:
https://www.youtube.com/watch?v=bPGjYAfmUBk&t=216s
https://www.buzzfeed.com/alvinzhou/heres-four-different-ways-brazilians-enjoy-ice-cream?bffbtasty&ref=bffbtasty&utm_term=.txRzlVdkq#.yfoBlPrzg

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Credits: https://www.buzzfeed.com/bfmp/videos/18301

MUSIC
Licensed via Audio Network

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Pretzel Dogs Four Ways

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Here is what you’ll need!

Pretzel Dogs Four Ways
Servings: 4

INGREDIENTS
Flour
12 ounces pizza dough
4 hot dogs
5 cups water
¼ cup baking soda
1 egg yolk, beaten
Coarse sea salt
Cheddar cheese, shredded
Jalapeños, sliced into rings and seeds taken out
2 tablespoons butter, melted
2 cloves of garlic, minced
1 tablespoon parsley, chopped
Mozzarella, shredded
Pepperoni

PREPARATION
Preheat the oven to 450˚F/230˚C.
Dust the cutting board with flour, and cut the pizza dough into 4 equal pieces.
Roll each piece of dough out until it’s a 12-inch rope. It’s okay if the dough naturally shrinks.
Take the rolled out dough and wrap it around a hot dog in a spiraling motion, leaving room on the ends.
In a pot, combine the baking soda with the water and bring it to a boil.
Cook each pretzel dog in the solution for 30 seconds each. Remove with a slotted spoon and transfer to a baking tray.
Brush each pretzel dog with the egg wash.
Top the pretzels with your toppings of choice.
For sea salt, sprinkle the salt on top. For jalapeño cheddar, top the pretzel with cheddar cheese, then follow with jalapeños. For garlic butter, combine the butter, garlic, and parsley, and brush on top. For pizza, top with mozzarella and follow with pepperoni.
Bake in the oven for 12-15 minutes, or until it reaches a deep golden brown.
Enjoy!

Inspired by: http://letthebakingbeginblog.com/2013/12/alton-browns-pretzels/#_a5y_p=3258766
Inspired by: http://chocolatewithgrace.com/jalapeno-popper-pretzel-dogs/#_a5y_p=4079537

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Credits: https://www.buzzfeed.com/bfmp/videos/21672

MUSIC
Retrophonic_Main
Licensed via Warner Chappell Production Music Inc.

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Stuffed Brownie Truffles 4 Ways

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Here is what you’ll need!

¼ teaspoon vanilla
¼ teaspoon salt
¼ cup mini chocolate chips
8 brownie squares, rolled out
Melted chocolate

ASSEMBLY
On a small baking sheet, bake the flour at 350˚F/180˚C for 5 minute to kill potential bacteria.
In a large mixing bowl, combine flour, brown sugar, butter, milk, vanilla, salt, and chocolate chips.
Mix well and chill.
Using a melon baller or your hands, form cookie dough into size of a truffle.
Form brownie square around cookie dough and seal it around the ball of cookie dough.
Dip brownie in bowl melted chocolate, covering the entire ball, then chill.
Enjoy!

Cheesecake
Servings: 8

INGREDIENTS
8 ounces cream cheese
½ cup powdered sugar
¼ teaspoon vanilla
8 brownie squares, rolled out
Melted chocolate
Graham cracker crumbs

ASSEMBLY
In a large mixing bowl, combine cream cheese, powdered sugar, and vanilla.
Mix well and freeze.
Using a melon baller or your hands, form cream cheese mixture into size of a truffle.
Form brownie square around mixture and seal it around the cream cheese ball.
Dip brownie in melted chocolate, covering the entire ball.
Coat the chocolate covered brownie with graham cracker crumbs and chill.
Enjoy!

Peanut Butter
Servings: 8

INGREDIENTS
½ cup peanut butter
¼ cup powdered sugar
¼ teaspoon vanilla
¼ cup rice cereal
8 brownie squares, rolled out
Melted chocolate
Smooth peanut butter

ASSEMBLY
In a large mixing bowl, combine peanut butter, powdered sugar, and vanilla.
Mix well and freeze.
Using a melon baller or your hands, form peanut butter mixture into size of a truffle.
Form brownie square around mixture and seal it around the peanut butter ball.
Dip brownie in melted chocolate, covering the entire ball.
Using a spoon, drizzle warm peanut butter over the brownies.
Enjoy!

Truffle
Servings: 8

INGREDIENTS
8 chocolate truffles
8 brownie squares, rolled out
Melted chocolate
Cocoa powder

ASSEMBLY
Form brownie square around truffle, sealing the truffle completely.
Dip brownie in melted chocolate, covering the entire ball.
Coat the chocolate-covered brownie in cocoa powder and chill.
Enjoy!

Inspired by:
http://www.somethingswanky.com/cookie-dough-brownie-bombs/
https://homemadehooplah.com/peanut-butter-brownie-bombs/

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Credits: https://www.buzzfeed.com/bfmp/videos/21088

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Savoir Faire
Licensed via Warner Chappell Production Music Inc.

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What Happens To Your Body When You Stop Eating Meat

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For more information click here:
https://www.forksoverknives.com/7-things-that-happen-when-you-stop-eating-meat/#gs.uwD1JGM

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Credits: https://www.buzzfeed.com/bfmp/videos/18244

MUSIC
Licensed via Audio Network

VIDEO
Burger Production Line
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Washing Peppers By Hand
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SLO MO Placing Vegetables Into A Hot Pan
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Flock Of Birds At Sunset
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Medium Shot Man Biting Into Hamburger
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HD Super Slow-Mo: Spreading Tomato Sauce On Dough
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Medium Shot Pan Businesswoman HOlding Trophy/ Business People Dancing Through Field In Conga Line
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Structure Of A Small Protein (Insulin)
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Young Woman Resting A Heavy Barbell On Her Shoulders
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CU TU Woman Examining DNA Molecule Rotating On COmputer Screen/ Atlanta, Georgia, USA
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Young Woman Relaxing In A Hammock Under The Trees
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SMS Pan TU Of A Man Asleep In Rowing Boat On Lake
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SLO MO Colour Filled Balloons Popping When Shot With Arrow
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She’s Still Got A Little Sass
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Senior Couple Enjoying In The Park, Delhi, India
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Confident Mature LAdy Laughing
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MS R/F Shot Of Woman Touching Her Leg Skin. Seol, South Korea
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Chicken And Eggnog Waffles: Tasting Our Roots

“Born, bred and buttered in Harlem!” Grab Melba’s Chicken and Eggnog Waffles in Harlem at 300 West 114th St.Harlem, NY 10026

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Credits: https://www.buzzfeed.com/bfmp/videos/21592

MUSIC
Get Down And Shake It Up_fullmix
Licensed via Warner Chappell Production Music Inc.
South Bronx Heist_fullmix
Licensed via Warner Chappell Production Music Inc.
With Cream_MainMix
Licensed via Warner Chappell Production Music Inc.
Acupuncture_Main
Licensed via Warner Chappell Production Music Inc.

STILLS
Celebrity Chefs Light Up The Strip During Vegas Uncork’d By Bon Appetit’s 11th Annual Grand Tasting At Caesars Palace
Ethan Miller/Getty Images

EXTERNAL CREDITS
Melba Wilson
https://www.melbasrestaurant.com/
+
Vanessa Parish
https://www.youtube.com/channel/UCcFjfj1DWUfkKY12tu5ZsIQ

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Upside-Down Peanut Butter Banana French Toast Bake

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Here is what you’ll need!

Peanut Butter Banana French Toast Skillet
Servings: 6 to 8

INGREDIENTS
1 stale baguette
4 eggs
½ cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon
¼ cup unsalted butter
1 cup brown sugar
½ cup heavy cream
⅓ cup peanut butter
1 large banana, sliced

PREPARATION
Preheat oven to 375˚F/190˚C.
On a cutting board, cut the baguette in half lengthwise, and slice into 1-inch pieces.
In a bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon. Stir in cut bread until each piece is thoroughly coated in egg mixture.
Heat a cast-iron skillet over low heat, and whisk together butter, brown sugar, and heavy cream until bubbling, about 3 minutes.
Whisk in peanut butter until fully incorporated and bubbling, about 3 minutes. Stir in sliced bananas until coated in sauce.
Pour bread mixture over sauce into skillet and spread evenly. Bake for 30 minutes until golden and crispy.
Let skillet cool for about 5 minutes then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the the custard to release from the pan with the bananas on top still in tact. Slice and enjoy!

Inspired by:
http://picky-palate.com/2012/06/25/peanut-butter-bananas-foster-french-toast/

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Credits: https://www.buzzfeed.com/bfmp/videos/19131

MUSIC
Breakfast Together
Licensed via Warner Chappell Production Music Inc.

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Hacks To Make Packing Your Morning Lunches Easier

Here is what you’ll need!

Links for bins:
Longer bin: https://www.amazon.com/InterDesign-Refrigerator-Freezer-Storage-Organizer/dp/B003E1W9G0/ref=sr_1_1?ie=UTF8&qid=1497649126&sr=8-1&keywords=refrigerator+organization+bins

Smaller bins: https://www.amazon.com/InterDesign-Kitchen-Cabinet-Storage-Organization/dp/B007EEE5HY/ref=sr_1_4?ie=UTF8&qid=1497649185&sr=8-4&keywords=refrigerator+organization+bins+interdesign

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Credits: https://www.buzzfeed.com/bfmp/videos/19000

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Tasty Cook-Off: Burgers

PUB BURGER WITH CARAMELIZED ONIONS AND BACON
Servings: 1

INGREDIENTS
2 slices bacon
1 sweet onion, sliced thinly
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
8 ounces ground beef (80% lean 20% fat)
Salt
Pepper
1 brioche bun
Unsalted butter
2 slices Gruyère cheese
1 tomato, sliced
Arugula

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large frying pan, cook bacon until crispy. Transfer to a paper towel-lined plate.
3. Add sliced onions to the hot pan and caramelize in the bacon fat. Add brown sugar and balsamic vinegar. Stir until sugar has dissolved. Reduce the heat to low and keep warm until ready to serve.
4. Form the ground beef into a patty. Press into the center of the patty, so that it’s thinner than the edges to cook evenly. Season both sides of the patty with salt & pepper.
5. Heat a large cast-iron skillet, over medium-high heat. Add the patty and cook until the patty turns brown to about ¾ of the way up, then flip, cook for about 3-4 minutes.
6. Once the burger is flipped, add gruyere cheese to the cooked side.
7. Butter sliced brioche bun and toast in the skillet until crisp brown. Remove bun, set aside.
8. Put the skillet in the oven for an additional 5-7 minutes, until the cheese has fully melted.
9. Assemble the burger. Place the cooked patty on the brioche, followed by bacon strips, caramelized onions, sliced tomato, arugula, and brioche top.
Recipe inspired by – http://www.munchkintime.com/caramelized-onions-burger-recipe/

DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI
Servings: 1

INGREDIENTS
Pickled Red Onions
1 cup apple cider vinegar
1½ tablespoons sugar
1 tablespoon salt
1 red onion, halved and sliced into half moons

Aioli
1 egg yolk
2 teaspoons Dijon mustard
1 garlic clove, minced
½ cup olive oil
½ lemon, juiced
Salt

1 brioche bun
1 tablespoon butter, melted
Oil
4 ounces ground beef (80% lean, 20% fat)
2 slices sharp cheddar cheese
1 leaf butter lettuce
2 thin slices tomato

PREPARATION
1. Preheat the oven to broil on high.
2. In a small pan, bring the apple cider vinegar, sugar, and salt to a boil over high heat, whisking until the sugar and salt have dissolved.
3. Remove the pan from the heat and add the sliced onion, making sure they’re fully submerged in vinegar. Set aside.
4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to combine. Slowly add the oil in a steady stream, whisking to combine, ensuring that the aioli is emulsifying. Once the aioli is thick, add in the lemon juice and whisk until creamy. Add salt to taste, and set aside.
5. Brush the brioche bun with the butter and transfer to a baking sheet. Transfer the baking sheet to the oven, and broil for 1½ minutes, until the bun is golden brown.
6. Smear the top bun with aioli, and set aside.
7. Heat a cast iron pan over medium-high heat. Once the pan is hot, brush with oil.
8. Place the mound of ground beef on the pan, and immediately press flat with a spatula. 9. Season with salt and pepper, and cook for about 2½ minutes.
9. Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes.
10. Transfer the patty to the bun and top with pickled red onions, butter lettuce, and tomato slices.

FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM
Servings: 1

INGREDIENTS
Spicy Tomato Jam
2 pounds tomatoes, diced
1 red onion, finely chopped
1 cup brown sugar
1½ teaspoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 lemon, juiced

Lamb Burger
8 ounces ground lamb
1 clove garlic, minced
1 teaspoon mint leaves, finely chopped
1 tablespoon cilantro leaves, finely chopped
¼ teaspoon ground cumin
Salt, to taste
Pepper, to taste
2 ounces feta cheese, crumbled
1 teaspoon Dijon mustard,
1 tablespoon mayonnaise
1 sesame burger bun
Arugula leaves

PREPARATION
1. In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes.
2. Reduce to medium heat until reduced, and simmer for an additional 20-30 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week.
3. In a bowl, combine ground lamb, garlic, mint, cilantro, coriander, and cumin. Mix until just combined.
4. Shape the lamb into a ball. Form a well into the center, large enough for the feta cheese.
5. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper.
6. Cook patty in a hot cast-iron pan set over medium-high heat for about 4-5 minutes each side.
7. In a small bowl, mix together mustard and mayonnaise.
8. Toast the sesame bun.
9. Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.

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3-Ingredient Fudge 4 Ways

Here is what you’ll need!

3-INGREDIENT FUDGE 4 WAYS

Cookies ‘N’ Cream Fudge
Makes: 25 pieces

INGREDIENTS
18 ounces white chocolate
14 ounces sweetened condensed milk
12 chopped sandwich cookies

PREPARATION
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted, add in chopped cookies and stir until combined.
3. Pour chocolate mixture into a parchment paper-lined 8×8 baking tin.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized pieces.
6. Enjoy!

Chocolate Walnut Fudge
Makes: 25 pieces

INGREDIENTS
18 ounces milk chocolate
14 ounces sweetened condensed milk
1 cup walnuts, chopped

PREPARATION
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted add in chopped walnuts and stir until combined.
3. Pour chocolate mixture into a parchment paper-lined 8×8 baking tin.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized piece.
6. Enjoy!

Peanut Butter Chocolate Fudge
Makes: 25 pieces

INGREDIENTS
18 ounces milk chocolate
14 ounces sweetened condensed milk
½ cup peanut butter

PREPARATION
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted pour into a parchment paper-lined 8×8 baking tin.
3. Chill for 10 minutes.
4. Add peanut butter and spread evenly.
5. Chill for 2 hours or until the fudge is firm.
6. Cut into bite-sized piece.
7. Enjoy!

Dulce De Leche Swirl Fudge
Makes: 25 pieces

INGREDIENTS
18 ounces white chocolate
14 ounces sweetened condensed milk
½ cup dulce de leche

PREPARATION
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted pour into a parchment paper-lined 8×8 baking tin.
3. Dollop your dulce de leche and make ribbons by swirling chocolate mixture.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized piece.
6. Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/18859

MUSIC
Something About Jazz
Licensed via Warner Chappell Production Music Inc.

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