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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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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MUSIC
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
Rail On_Full Mix.aif
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Checkerboard Cake

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Checkerboard Cake
Servings: 12

INGREDIENTS
1 prepared chocolate cake, 9 inches
1 prepared yellow cake, 9 inches
Chocolate frosting

PREPARATION
1. Slice the top of both cakes to create a flat surface.
2. Cut both cakes in half widthwise to create four cakes.
3. Place a small plate on top of the cake and cut around to create a smaller circle.
4. Place a glass in the middle of the cake and cut around to create an even smaller circle.
5. Assemble the first layer by placing the outside chocolate ring on a plate or cake stand.
6. Insert the next yellow cake ring and then the inner chocolate cake ring.
7. Continue forming layers alternating the colors on the outside.
8. Frost the cake with a thin layer of frosting in between each layer.
9. After the fourth layer frost the entire cake and cool in the refrigerator.
10. Slice and serve.
11. Enjoy!

Inspiration: https://www.mycakeschool.com/blog/lets-play-checkers/

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Silken Smoothies 4 Ways

Here is what you’ll need!

Orange Peach Mango Smoothie
Makes: 1 pint

INGREDIENTS
1 pound silken tofu
¼ cup maple syrup
1 orange, peeled and sliced
½ mango, peeled and diced
1 peach, peeled and de-stoned
½ cup of soy milk or other milk substitute

PREPARATION
1. Add tofu and maple syrup to a mixing bowl and whisk together until smooth and no large lumps are present.
2. Transfer tofu mixture to ice tray and use a rubber spatula to evenly spread the mixture into each of the cube slots.
3. Freeze completely.
4. Place orange, mango, peach, tofu cubes, and milk in a blender, making sure that the cubs sit on top of the fruit.
5. Blend until smooth.
6. Serve immediately.
7. Enjoy!

BERRY MEDLEY SMOOTHIE
Makes: 1 pint

INGREDIENTS
1 pound silken tofu
¼ cup maple syrup
½ cup blueberries
½ cup raspberries
½ cup strawberries, sliced
½ cup of soy milk or other milk substitute

PREPARATION
1. Add tofu and maple syrup to a mixing bowl and whisk together until smooth and no large lumps are present.
2. Transfer tofu mixture to ice tray and use a rubber spatula to evenly spread the mixture into each of the cube slots.
3. Freeze completely.
4. Place blueberries, raspberries, strawberries, tofu cubes, and milk in a blender, making sure that the cubs sit on top of the fruit.
5. Blend until smooth.
6. Serve immediately.
7. Enjoy!

TROPICAL GREEN SMOOTHIE
Makes: 1 pint

INGREDIENTS
1 pound silken tofu
¼ cup maple syrup
½ banana, sliced
1 kiwi, peeled and diced
½ mango, peeled and diced
1 cup spinach, packed
½ cup of soy milk or other milk substitute

PREPARATION
1. Add tofu and maple syrup to a mixing bowl and whisk together until smooth and no large lumps are present.
2. Transfer tofu mixture to ice tray and use a rubber spatula to evenly spread the mixture into each of the cube slots.
3. Freeze completely.
4. Place banana, kiwi, mango, spinach, tofu cubes, and milk in a blender, making sure that the cubs sit on top of the fruit.
5. Blend until smooth.
6. Serve immediately.
7. Enjoy!

BANANA MINT CHOCOLATE CHIP SMOOTHIE
Makes: 1 pint

INGREDIENTS
1 pound silken tofu
¼ cup maple syrup
2 bananas, sliced
⅓ cub mint, packed
1 ounce dark baker’s chocolate, roughly chopped
1 teaspoon cocoa powder
1 cup of soy milk or other milk substitute

PREPARATION
1. Add tofu and maple syrup to a mixing bowl and whisk together until smooth and no large lumps are present.
2. Transfer tofu mixture to ice tray and using a rubber spatula to evenly spread the mixture into each of the cube slots.
3. Freeze completely.
4. Place bananas, mint, chocolate, tofu cubes, cocoa powder, and milk in a blender, making sure that the cubs sit on top of the other ingredients.
5. Blend until smooth.
6. Serve immediately.
7. Enjoy!

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Disco Fun Beat
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Giant Spaghetti-Stuffed Meatball

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SPAGHETTI-STUFFED MEATBALL
Servings: 6

INGREDIENTS
1 pound hot Italian sausage
1 pound ground beef
1 cup seasoned bread crumbs
⅓ cup parsley, chopped
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
⅓ cup shredded Parmesan
2 eggs
½ cup milk
½ cup shredded mozzarella
⅓ pound spaghetti, cooked al dente, with sauce
Marinara, to serve
Parmesan, to serve
Basil, to serve

PREPARATION
1. Preheat oven to 375°F (180°C).
2. In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
3. Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
4. Spread the meat mixture along the bottom and sides of the bowl, a ½-inch thick.
5. Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
6. Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
7. Place ball on a foil-lined baking sheet and bake for 40 minutes.
8. Top with marinara, Parmesan, and basil.
9. Enjoy!

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I’m A Mess_Full
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The Classic Old-Fashioned

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A faithful recreation of the classic whiskey cocktail

The Classic Old-Fashioned
Servings: 1

INGREDIENTS
1 sugar cube
3 dashes of bitters
2 ounces bourbon whiskey
Orange peel
Maraschino cherry
Ice

PREPARATION
1. Place sugar in the bottom of a rocks glass. Add bitters and muddle together until combined.
2. Add preferred amount of ice and pour over whiskey. Stir until sugar is mostly dissolved.
3. Hold a piece of orange peel between your thumb and forefinger and squeeze over the glass to release the oil. If you like, you can carefully use a match or lighter to flame the orange oils for a caramelized flavor.
4. Garnish with the orange peel and a single cherry.
5. Enjoy!

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Silver Silk_Main.aif
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Rainbow Crepe Cake

Here is what you’ll need!

RAINBOW CREPE CAKE
Servings: 10-12

INGREDIENTS
6 tablespoons butter, melted
3 cups milk
6 eggs
2¼ cups flour
7 tablespoons sugar
Red food coloring
Orange food coloring
Yellow food coloring
Green food coloring
Blue food coloring
Purple food coloring
6 cups whipped cream

PREPARATION
1.In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
2. Divide the batter into 6 bowls with 1 cup of batter in each. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
3. On a nonstick skillet over medium heat, pour ⅓ cup of red crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
4. Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
5. Cover the crepe cake in whipped cream, so that it’s fully white on the outside.
6. Slice, and enjoy!

Recipe Inspired By:
https://www.buzzfeed.com/hannahwilliams/this-chocolate-crepe-cake-is-totally-mesmerizing?utm_term=.pbY9eJv7x#.rv3dGNbYw

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MUSIC
Nocturnal Rainbows_Full
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5 Easy After School Snacks

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