Frozen Lemonade 4 Ways

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Frosty Lemonade 4 ways

Classic Frosty Lemonade
Servings: 4

INGREDIENTS
2 cups ice
2 tablespoons lemon zest
1 pint lemon sorbet
1 cup lemonade

PREPARATION
1. To a blender, add the ice, lemon zest, lemon sorbet, and lemonade.
2. Blend until smooth.
3. Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
4. Enjoy!

Inspired by:
http://www.marthastewart.com/347057/frozen-lemonade

Mixed Berry Frosty Lemonade
Servings: 4

INGREDIENTS
1 cup blackberries, frozen
1 cup blueberries, frozen
1 pint raspberry sorbet
1 ½ cups lemonade

PREPARATION
1. To a blender add the blackberries, blueberries, raspberry sorbet, and lemonade.
2. Blend until smooth.
3. Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
4. Enjoy!

Inspired by:
http://www.marthastewart.com/347057/frozen-lemonade

Strawberry Frosty Lemonade
Servings: 4

INGREDIENTS
2 cups strawberries, frozen
1 pint strawberry sorbet
1 ½ cups lemonade

PREPARATION
1. To a blender add the strawberries, strawberry sorbet, and lemonade.
2. Blend until smooth.
3. Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
4. Enjoy!

Inspired by:
http://www.marthastewart.com/347057/frozen-lemonade

Mango Frosty Lemonade
Servings: 4

INGREDIENTS
2 cups mango, frozen
1 pint mango sorbet
1 ½ cups lemonade

PREPARATION
1. To a blender add the mangos, mango sorbet, and lemonade.
2. Blend until smooth
3. Serve immediately to drink or freeze for 30 minutes to eat with a spoon!
4. Enjoy!

Inspired by:
http://www.marthastewart.com/347057/frozen-lemonade

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Lemon Yum Yum
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Chicken Gyros

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CHICKEN GYROS
Servings: 8

INGREDIENTS
Marinade
2 cups Greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper

2 pounds boneless skinless chicken thighs, pounded flat
½ large yellow onion, peeled and root side removed
1 sturdy wooden skewer (roughly 10 inches)

Tzatziki Sauce
1 large cucumber, shredded
2 cups Greek yogurt
1 tablespoon garlic, minced
¼ cup lemon juice
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste

8 pitas
Sliced onion
Sliced tomato

PREPARATION
1. In a large bowl, combine marinade ingredients and stir well.
2. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
3. Preheat oven to 400°F (200°C).
4. In a medium bowl, combine tzatziki ingredients and stir well. 5.Cover and refrigerate at least 30 minutes.
6.On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
7. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
8. Enjoy!

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MUSIC
Dead Or Alive_AltMixv
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Caprese Chicken Rollups

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Caprese Chicken Roll-Ups
Servings: 4

INGREDIENTS
2 boneless, skinless chicken breasts
Olive oil
Salt, to taste
Pepper, to taste
1 8-ounce package mozzarella cheese
1 cup tomatoes, diced
1 tomato, sliced

Balsamic Reduction
1 cup balsamic vinegar
¼ cup honey

PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. In a saucepan, heat balsamic vinegar and honey over high heat. Stir until sauce reduces to ⅓ cup. Set aside.
3. On a cutting board, slice the chicken breasts in half horizontally.
4. Cover chicken with a piece of plastic wrap. Using the rough side of a metal mallet, pound the chicken until ½-inch thick. Repeat with remaining breasts.
5. Drizzle olive oil over pieces of chicken and season with salt and pepper.
6. Place 2 slices of mozzarella on each piece of chicken. Spoon ¼ cup of diced tomatoes on each piece of chicken. Place 3 pieces of basil on each piece of chicken.
7. Roll up the chicken, making sure the ingredients are tucked under the breast and not pushed out the sides.
8. Place the roll-ups in a greased baking dish. Drizzle each roll-up with more olive oil and sprinkle with salt and pepper.
9. Bake for 15 to 20 minutes, until internal temperature reaches 160˚F (71˚C).
10. Place one slice of mozzarella on each roll-up. Broil for 5 to 10 minutes until the mozzarella has melted over the chicken.
11. Let chicken rest for 10 minutes. Place a basil leaf and slice of tomato on each piece of chicken. Drizzle with balsamic reduction. Enjoy!

Inspiration by:
https://www.ibreatheimhungry.com/2015/06/low-carb-caprese-stuffed-chicken-with-balsamic-glaze.html

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Sun and Drum
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9 Easy & Delicious Breakfasts

Find the recipes here: http://bzfd.it/2vJ5vI2

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Credits: https://www.buzzfeed.com/bfmp/videos/29134

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Watermelon Slicer

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Buy the watermelon slicer here: http://bit.ly/2wFuIoc
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Peach Pockets

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Peach Pockets
Servings: 8-10

INGREDIENTS
3 cups all-purpose flour
½ teaspoon salt
½ tablespoon sugar
⅔ cup coconut oil
¾ cup cold water
1½ tablespoons peach preserves
1 tablespoon butter
2 peaches, diced
2 teaspoons lemon juice
½ teaspoon cinnamon
1 egg
1 cup powdered sugar
2-4 tablespoons milk

PREPARATION
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, and sugar.
3. Add the coconut oil to the dry ingredients and mix together using a fork or your fingers.
4. Add the cold water to the dough, a little at a time, and continue to mix until dough forms a ball.
5. Cut dough into two equal parts and flatten them into 1-inch-thick disks. Wrap the disks in plastic wrap and chill for one hour.
6. Add the peach preserves and butter to a small microwave-safe bowl and heat in the microwave for about 20 seconds or until butter has melted. Stir to combine.
7. Dice the peaches and put them in a medium bowl.
8. Add the preserve mixture, lemon juice, and cinnamon to the peaches and mix until peaches are well-coated.
9. Remove one of the dough disks from the refrigerator.
10. Lightly flour your work surface, dough, and rolling pin.
11. Roll out the dough to form a large rectangle about ⅛-inch thick.
12. Cut the dough into an even number of small rectangles.
13. Beat the egg in a small bowl. Brush the edges of half of the rectangles with the egg wash.
14. Spoon one tablespoon of the peach mixture into the center of each brushed rectangle.
15. Place another rectangle of the same size over the one with the filling. Lightly press down.
16. Use a fork to seal the edges around each rectangle, then lightly poke the tops of each rectangle a few times. Brush the edges and tops of the dough with the egg wash.
17. Place the pockets on parchment-lined baking sheets and place in the freezer as you repeat the same process with the other dough disk.
18. Bake for 30-35 minutes or until dough is golden brown.
19. For the glaze, mix together powdered sugar and milk until smooth.
20. Drizzle peach pockets with glaze and serve.
21. Enjoy!

INSPIRED BY:
http://www.azgrabaplate.com/fresh-peach-pie-pop-tarts/

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Be Somebody
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Crispy, Creamy Chicken Cordon Bleu

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Crispy, Creamy Chicken Cordon Bleu
Servings: 6

INGREDIENTS
4 boneless, skinless chicken breasts
Salt, to taste
Pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices Swiss cheese
½ pound sliced ham
1 cup flour
4 eggs
2 cups panko bread crumbs

Creamy Dijon Sauce
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons flour
2 cups milk
¼ cup Dijon mustard
1 cup shredded Parmesan cheese

PREPARATION

1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin, or heavy pan.
3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
6. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs.
2. Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached.
3. In a small pot on medium heat, melt the butter and cook the garlic until soft.
4. Add in flour, and whisk for 1 minute.
5. Add in the milk, and whisk until fully combined with the roux. 6. Continue whisking until the mixture comes to a simmer and has thickened.
7. Add in the Dijon mustard, salt, pepper, and Parmesan cheese. 8.Whisk to combine. Set aside.
9.Slice chicken and drizzle with Dijon sauce. Enjoy!

Inspired by:
https://www.cookscountry.com/recipes/5908-foolproof-chicken-cordon-bleu

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MUSIC
Unhurried
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2-Ingredient Low-Carb Pasta

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2-Ingredient Pasta
Servings: 1

INGREDIENTS
1 cup shredded mozzarella cheese
1 egg yolk

PREPARATION
1. Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
2. Allow the mozzarella to cool for 30 seconds.
3. With a spatula, gently fold the egg yolk into the cheese.
4. Turn the mixture out onto a parchment paper-lined baking sheet.
5. Place another piece of parchment paper on top of the dough and press down with your hand until thin.
6. Remove the top piece of parchment and cut the dough into thin strips.
7. Place the “pasta” on a rack and refrigerate for four hours or overnight.
8. Place the “pasta” in boiling water for one minute.
9. Drain into a colander and run cool water over the pasta to prevent sticking.
10. Serve with your favorite sauce.
11. Enjoy!

Inspiration: http://www.uplateanyway.com/keto/fettuccine-low-carb-pasta/

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iShapes
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Wild Salmon With Pepper Sauce

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SFX Provided By AudioBlocks
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EXTERNAL CREDITS
Mishelle Martin

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Vanessa Parish
https://www.youtube.com/channel/UCcFjfj1DWUfkKY12tu5ZsIQ
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Eskender Aseged
http://www.radioafricakitchen.com/
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Kyle Drew
@drewandco

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Mac And Cheese Bun Burger

MAC AND CHEESE BUN BURGERS
Servings: 3-4

INGREDIENTS
1 pound macaroni
4 tablespoons unsalted butter
8 ounces sharp cheddar cheese, shredded
8 ounces Parmesan cheese, shredded
8 ounces American cheese, cubed
12 ounces whole milk
1 tablespoon salt
1 tablespoon mustard powder
½ teaspoon cayenne pepper
1 teaspoon garlic powder

1½ cups all-purpose flour
4 eggs, beaten
1½ cups panko bread crumbs
Vegetable oil, for frying

1½-2 pounds ground beef, formed into hamburger patties
Salt and pepper

Red onion, sliced, to serve
Tomato, sliced, to serve

PREPARATION
1. Prepare macaroni according to package directions. Drain the macaroni in a colander and return to the pot.
2. Add butter, cheddar cheese, Parmesan cheese, American cheese, milk, salt, mustard powder, cayenne, and garlic to the pot. Turn heat up to medium-low and stir until cheeses are melted and all ingredients are well combined.
3. Remove the pot from the heat and pour onto a parchment paper-lined sheet tray. Spread evenly with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes.
4. Once cooled, use a ring mold or rounded container roughly 4-inches in diameter to cut out 6-8 “buns.”
5. Place flour, eggs, and bread crumbs in three separate bowls. Dip each macaroni bun in flour, then egg, and finally bread crumbs, coating evenly.
6. Preheat vegetable oil to 350°F (175°C).
7. Place the macaroni buns gently in oil and fry 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towel-lined plate.
8. Season hamburger patties liberally with salt and pepper. In a cast-iron skillet over high heat, sear patties to desired doneness, flipping halfway through.
9. Place burger between two mac and cheese buns and top with sliced onions and tomatoes.
10. Enjoy!

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MUSIC
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