Chicken Jollof Rice

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

CHICKEN JOLLOF RICE
Servings: 6-8

INGREDIENTS
6 medium tomatoes, sliced
1 red bell pepper, stemmed, seeded, and quartered
2 small red onions, 1 quartered, 1 diced
1 habanero pepper, stem removed
½ cup, plus 2 tablespoons vegetable oil
1 pound boneless chicken thighs, cubed
2 teaspoons curry powder
1 teaspoon dried thyme
2 cups parboiled long grain rice, washed
2 stock cubes dissolved in ⅔ cup water

PREPARATION
1. Add the tomatoes, red bell pepper, quartered onion, and habanero pepper to a blender and blender until smooth.
2. In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
3. Raise heat to medium high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
4. Add in remaining oil, and fry sauce for 8-10 minutes. Stir in chicken, along with rice, stock, and thyme leaves.
5. Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
6. Once rice is cooked, fluff up before serving. Enjoy!

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/25397

MUSIC
Licensed via Audio Network

Share Button
Share

Chicken Pesto and Zucchini “Pasta”

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

Chicken Pesto and Zucchini “Pasta”
Servings: 4

INGREDIENTS
4 cups basil
1 cup grated Parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
Salt, to taste
Pepper, to taste
½ cup olive oil
Oil
3 zucchini
1 cup cherry tomatoes
2 boneless, skinless chicken breasts, chopped

PREPARATION
1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
2. With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
3. Slice the cherry tomatoes and set aside.
4. Heat a skillet over medium high. Add a little oil to the pan, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
5. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
6. Enjoy!

Inspired by:
http://reciperunner.com/pesto-chicken-zucchini-noodles/

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/25176

MUSIC
That Healthy Feeling
Licensed via Warner Chappell Production Music Inc.

Share Button
Share

Neapolitan Ice Cream Cone Cupcakes

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

Neapolitan Ice Cream Cone Cupcakes
Servings: 36

INGREDIENTS
Brownie mix, plus box ingredients
Strawberry cake mix, plus box ingredients
Vanilla cake mix, plus box ingredients
36 cake ice cream cones
1½ cups unsalted butter, softened
4 ¾ cups powdered sugar
1½ teaspoons vanilla
3-5 tablespoons milk
Maraschino cherries, optional, to serve
Sprinkles, optional, to serve

PREPARATION
1. Preheat oven to 350˚F (180˚C).
2. Place cones in each well of muffin tin.
3. In separate bowls, prepare brownie, strawberry cake, and yellow cake mixes per box instructions.
4. Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
5. Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
6. In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla and 3-5 tablespoons milk until you reach thick and smooth consistency.
7. Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
8. Top with cherries and sprinkles.
9. Enjoy!

Inspired by:
http://ourlifetastesgood.blogspot.com/2012/06/neopolitan-cupcakes.html
https://www.browneyedbaker.com/ice-cream-cone-cupcakes/

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/23852

MUSIC
Licensed via Audio Network

Share Button
Share

The Softest Frosted Sugar Cookies Ever

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

The Softest Sugar Cookies Ever
Makes two dozen cookies

INGREDIENTS

Cookies
3½ cups flour
1½ teaspoons baking soda
¼ teaspoon salt
¾ cup sugar
1 cup unsalted butter, at room temperature
1 egg
½ cup sour cream
1 teaspoon vanilla

Frosting
½ cup unsalted butter, at room temperature
2 cups powdered sugar
2 tablespoons milk

PREPARATION
1. Preheat oven to 300˚F (150˚C).
2. In a bowl add the flour, baking soda, and salt and whisk to combine.
3. In a large bowl, add the butter and sugar and cream together using a hand mixer until light and fluffy, about 5 minutes.
4. Add the egg and mix until fully incorporated. Add sour cream and vanilla and mix until creamy.
5. Add the flour mixture, one third at a time, until fully combined. Shape the dough into a rectangle and wrap in plastic wrap.
6. Chill dough for 1 hour in the refrigerator.
7. Remove the plastic wrap from the dough and lightly flour an even surface.
8. Roll out dough about ½-inch thick. Cut out circles using a glass or cookie cutter.
9. Transfer cookies to a parchment paper-lined baking sheet, leaving about 1-inch in between cookies.
10. Bake for 8 minutes until bottom is golden brown, and the top of cookie are pale.
11. Let cookies cool on pan or wire rack.
12. In a bowl, beat the butter until fluffy with a hand mixer. Sift in powdered sugar and mix until incorporated. Add milk and continue to beat until mixture smooth and velvety.
13. Frost cookies and decorate as you wish. Enjoy!

Inspired by:
https://wholefully.com/lofthouse-sugar-cookies/

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/23737

MUSIC
Live For Today
Licensed via Warner Chappell Production Music Inc.

Share Button
Share

Top Ten Tasty Recipes Of All Time

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Click here for the full recipes:
http://bzfd.it/2hHLhMs

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/24830

MUSIC
Easy Downtown Blues
Licensed via Warner Chappell Production Music Inc.

Share Button
Share

Hummus 4 Ways

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

Classic Hummus
Makes 2 cups

INGREDIENTS
1 14-ounce can of chickpeas
2 cloves garlic
¼ cup tahini sauce
2 tablespoons lemon juice
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
2-4 tablespoons water
Parsley, chopped, to serve

PREPARATION
1. Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
2. While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
3. Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
4. Enjoy!

Roasted Red Pepper Hummus
Makes 2 cups

INGREDIENTS
2 red bell peppers, seeded and quartered
1 14-ounce can of chickpeas
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil

PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred. Allow peppers to cool before peeling away the charred skin.
3. Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
4. While blending, slowly add in the olive oil until hummus is creamy and smooth.
5. Garnish with finely chopped bell pepper and a drizzle of olive oil.
6. Enjoy!

Spinach & Artichoke Hummus
Makes 2 cups

INGREDIENTS
1 14-ounce can of chickpeas
1 cup baby spinach
3 artichoke hearts
1 clove garlic
3 tablespoons tahini sauce
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil

PREPARATION
1. Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. 2. Blend until smooth.
3. While blending, slowly add in the olive oil until hummus is creamy and smooth.
4. Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
5. Enjoy!

Avocado Hummus
Makes 2 cups

INGREDIENTS
1 14-ounce can of chickpeas
1 avocado
1 clove garlic
1 jalapeño pepper, seeded
¼ cup cilantro
1 teaspoon cumin
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
Cilantro, chopped, to serve

PREPARATION
1. Add chickpeas, avocado, garlic, lime juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
2. While blending, slowly add in the olive oil until hummus is creamy and smooth.
3. Garnish with chopped cilantro, some diced tomatoes, and a drizzle of olive oil.
4. Enjoy!

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/24780

MUSIC
If I See You
Licensed via Warner Chappell Production Music Inc.

Share Button
Share

Beer-Battered Fish Tacos

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

BEER-BATTERED SHRIMP TACOS
Serves: 2

INGREDIENTS
Sauce
1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt

Coleslaw
1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
Juice of 1 lime

Shrimp
1 pound shrimp, peeled and deveined
Salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
Oil, for frying
Corn tortillas, to serve
Guacamole, to serve
Sliced radishes, to serve
Cilantro, to serve

PREPARATION
1. In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
2. In another bowl, combine the red cabbage, green cabbage, jalapeño, and lime juice and mix. Add 2 tablespoons of the sour cream sauce mix until fully incorporated.
3. Season the shrimp with a big pinch of salt.
4. Combine flour, garlic powder, smoked paprika, cayenne and baking powder in a medium size bowl and mix well. Add beer and stir well.
5. Add shrimp into the batter, making sure each is fully coated.
6. Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 – 5 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate.
7. Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
8. Enjoy!

Inspired by:
http://thebeeroness.com/2014/03/21/beer-battered-shrimp-tacos-chipotle-lime-crema/

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/23441

MUSIC
Licensed via Audio Network

Share Button
Share

Barbecue Beer Can Chicken

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

BBQ BEER CAN CHICKEN
Servings: 4-6

INGREDIENTS

Spice Rub
⅓ cup brown sugar
2 teaspoons smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoons mustard powder
1 teaspoons pepper
2 teaspoons dried tarragon
2 teaspoons salt

Chicken
1 5 pound whole chicken, gizzards removed
1 can of beer
½ cup barbeque sauce

PREPARATION
1. In a bowl, add the brown sugar, onion powder, garlic powder, mustard powder, pepper, tarragon, and salt, and stir to combine.
2. Use half of the spice to season the entire chicken. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, or up to overnight.
3. Remove the chicken from the fridge and season with the remaining spice rub.
4. Pour out half a can of beer.
5. Put the beer can in the chicken cavity and stand it upright.
6. Grill the chicken over indirect heat for 30-40 min at 350°F (190°C).
7. Baste the chicken with BBQ sauce and cook for another 10-15 minutes, until internal temperature reaches 165°F (75°C).
8. Remove chicken from the grill and allow to rest for 15-minutes before carving.
9. Enjoy!

Inspired by: https://food52.com/recipes/29138-beer-can-chicken

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/19117

MUSIC
Licensed via Audio Network

Share Button
Share

Vegan Queso

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

Vegan Queso
Makes 2 cups

INGREDIENTS
1 cup raw cashews
1 tablespoon olive oil
½ white onion, diced
2 cloves garlic, minced
2 carrots, sliced
1-2 serrano or jalapeño peppers, seeded and sliced
½ teaspoon cumin
1 teaspoon chili powder
½ cup vegetable stock
⅓ cup nutritional yeast
Salt, to taste
Black pepper, to taste
1 cup non-dairy milk
Cilantro, to serve
Tortilla chips, to serve

PREPARATION
1. Add cashews to a small bowl and cover with boiling water and soak for 1 hour.
2. Heat olive oil in a pan over medium heat. Add onion and garlic, and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
3. Add carrots and chiles. Continue to cook for an additional 3-4 minutes, or until the onions are translucent and the chiles are tender. Add cumin and chili powders, and stir well to coat the vegetables.
4. Increase heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes. Once the carrots are tender, transfer to a blender.
5. Add the soaked cashews, nutritional yeast, salt, pepper, and milk substitute to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk to adjust the consistency if necessary.
6. Pour mixture into a shallow bowl or serving dish. Garnish with additional chiles and freshly chopped cilantro. Serve with tortilla chips.
7. Enjoy!

Inspired by:
http://www.thekitchn.com/recipe-creamy-queso-dip-227534
https://minimalistbaker.com/roasted-jalapeno-vegan-queso-7-ingredients/

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/25208

MUSIC
Pet_Full
Licensed via Warner Chappell Production Music Inc.

Share Button
Share

Chili Cheese-Stuffed Tots

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

Here is what you’ll need!

Chili Cheese-Stuffed Tots
Servings: 6

INGREDIENTS
1 pound ground beef
½ teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
Salt to taste
⅓ cup ketchup
4 cups grated potatoes
2 tablespoons flour
8 ounces cheddar cheese, cubed
Oil, for frying

PREPARATION
1. Heat a pan over medium-high heat. Add the ground beef and break up into smaller bits using a spoon or spatula.
2. Add the cayenne, cumin, onion powder, garlic powder, pepper, and salt, then mix until evenly incorporated.
3. Add ketchup. Mix thoroughly allowing beef to cook all the way through.
4. Remove the pan from heat, and drain excess fat.
5. Add the grated potatoes to a bowl, and add in the flour and 1 teaspoon of salt. Stir to combine.
6. Using the palm of your hand, spread 1 tablespoon of the potatoes into a thin pancake.
7. Add 1 teaspoon of the beef, then press a cheese cube into the middle. Fold potato over beef and cheese, then create a fist around the tot while using your opposite hand to flatten both sides, creating the cylindrical tot form.
8. Heat vegetable oil over high heat until temperature reaches 360˚F (182˚C).
9. Fry the tots in batches for about 5 minutes, until golden brown.
10. Transfer fried tots to a paper towel-lined plate to drain. Serve immediately.
11. Enjoy!

Inspired by:
https://youtu.be/8PAQ3cN0USg

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/22152

MUSIC
Hard Strut Woman Main
Licensed via Warner Chappell Production Music Inc.

Share Button
Share