Recipes that will make you say "oh yes!" 👇 Click here to find recipes for all the videos below! 🥘


2838 posts followers following


Easy rigatoni pasta with ground beef, but make it fashion 💁‍♀️



The only thing certain in life is that I need someone to make me these ASAP. #breakupwithyourgirlfriend #andmakemeplantaintots . Ingredients (for 20 tots) 3 green plantains 1 teaspoon salt 1 teaspoon pepper 1 teaspoon chili powder 4 slices mozzarella cheese 4 hot dogs, or other preferred sausage oil, for frying . Preparation 1. Grate the green plantains into a large mixing bowl. 2. Add salt, pepper, and chili powder, and mix to combine. 3. Wrap one slice of cheese around a hot dog link and cut into fifths. 4. Take one tablespoon of your plantain mixture and encase one slice of the cheese-wrapped hot dog, shaping into a cylindrical “tot.” 5. Repeat until all slices are covered and shaped, and place on a parchment-lined baking sheet. Freeze one hour. 6. In a large pot over medium-high heat, heat your oil to 375ºF (190ºC). 7. Drop four to five tots into the oil and fry until golden brown, about one to two minutes. 8. Place on a paper towel to drain excess oil. 9. Serve warm with your favorite dipping sauce! 10. Enjoy!



Tag your tots 👯♀💕 . Ingredients (for 8 servings) 1 bag frozen tater tot, thawed ½ cup onion, minced 2 cloves garlic, minced 1 lb ground beef 1 teaspoon salt 1 teaspoon pepper 1 teaspoon worcestershire 1 cup grated cheddar cheese, grated . GARNISH cherry tomato, sliced pickle, sliced romaine lettuce, chopped sesame seeds . Preparation 1. Preheat oven to 350°F (180°C). 2. In a greased muffin tin, place five tater tots into each cup. Press the tater tots with a spoon into a cup shape. 3. Bake the tot cups for 25 minutes. Allow to cool for five minutes. 4. In a large skillet over medium heat, cook the onion and garlic. 5. Then brown the ground beef and then drain on paper towels. 6. Add in the Worcestershire, salt, and pepper. Remove from heat. 7. Spoon about 1 tablespoon of the burger mixture into each cup. Sprinkle cheese on top. 8. Bake for 10 minutes or until the cheese is melted. Allow your burger cups to cool slightly before topping. 9. Top your burger cups with lettuce, cherry tomatoes, pickles, and sesame seeds. 10. Enjoy!



Feeling zesty with this lime chicken, black bean, and rice dish! 🔥 . Ingredients (for 4 servings) 4 chicken thighs 1 cup white rice 1 ½ cups chicken broth 2 tablespoons olive oil ½ onion, diced 4 cloves garlic, minced ½ cup fresh cilantro, chopped 1 can black beans, drained 1 lime salt, to taste pepper, to taste . Preparation 1. Season both sides of the chicken thighs with salt and pepper. 2. In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes. 3. Take the chicken out and add the onions and cook until they’re translucent, about 5 minutes. 4. Add the rice, stir to coat in the oil and onions, and toast for 3 minutes. 5. Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked. 6. Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated. 7. Serve the chicken over rice and garnish with cilantro. 8. Enjoy!



I need this strawberry cream puff cake in my life RIGHT NOW 🍰😍. . . Ingredients (for 3 servings) * 1 sheet puff pastry, thawed * 3 teaspoons sugar . CUSTARD * 2 egg yolks * ⅓ cup sugar * 2 tablespoons cornstarch * 1 teaspoon vanilla extract * 1 cup milk * 6 strawberries, sliced . . Preparation: * In a microwave-safe bowl, whisk the yolks and sugar until pale in color. * Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined. * Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir. * Cover with a plastic wrap and chill at least 30 minutes. * Cut the thawed puff pastry into three equal-sized rectangles. * Pierce each piece of puff pastry with a fork. * Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes. * Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes. * Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom. * Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack. * Place the custard in a piping bag fitting with an large round tip. * Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet. * Dust the top with powdered sugar. * Enjoy!



We’re so excited for @chefjj whose restaurant @henrynomad just made it onto @gq’s list of Best New Restaurants In America! 🎉🥘 Follow @chefjj and head over to his restaurant, Henry, soon!



These peanut butter cup cookies are OOZING with chocolate 🍫🤤. . . Ingredients (for 16 cookies) * ½ cup unsalted butter, melted * ⅔ cup brown sugar * 1 egg * 1 teaspoon vanilla * ⅓ cup peanut butter * 1 cup all-purpose flour * ½ teaspoon salt * ½ teaspoon baking soda * 1 cup mini peanut butter cup . . Preparation * In a bowl, add the butter and brown sugar, and stir to combine. * Add the egg and mix until fully incorporated. * Stir in the peanut butter and vanilla. * Add the flour, salt, and baking soda. * Gently fold in the peanut butter cups. * Chill dough for at least 1 hour. * Preheat oven to 350˚F (180˚C). * Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough. * Bake for 8 to 10 minutes, until bottom edges of cookies are golden. * Let cookies cool. Can be stored in an airtight container up to 5 days. * Enjoy!



Which Bloody Mary is your favorite? Try all four with Ketel One Citroen! #paidpartnership @ketelone_us



Who doesn't love a good potato pancake?❤. . . Ingredients (for 25 latkes/pancakes) * ¾ medium yellow onion, peeled and cut into large pieces * 3 medium russet potatoes, peeled and cut into large pieces * ¼ cup all purpose flour * 1 teaspoon kosher salt * 2 large eggs * vegetable oil, for frying * cinnamon applesauce, for serving * sour cream, for serving . . Preparation * Using a food processor fitted with a grater blade or the large holes of a box grater, grate the onion. Transfer to a bowl and set aside. * Grate the potatoes in the food processor or on a box grater. * Line a large bowl with paper towels or a clean kitchen towel. Squeeze the excess liquid from the potatoes into the bowl. Drain the liquid, then add the potatoes to the bowl, along with the grated onion, and toss to combine. * Add the flour, salt, and eggs and stir to combine. * Heat 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C). * Dollop about ¼ cup (30 G) of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Do not overcrowd the pan. Reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other side for about 5 minutes more, until browned and crispy. Transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter. * Serve the latkes with cinnamon applesauce and sour cream. * Enjoy!



This candy bark is the perfect way to use all that leftover Easter candy 😋. . . Ingredients (for 6 servings) * 12 oz chocolate candy, leftover from Easter, coarsely chopped, or bittersweet chocolate chips . OPTIONAL TOPPINGS * cadbury mini egg, chopped * marshmallow peep, chopped * whopper robin egg, crushed * graham cracker, crushed * fine sea salt, for sprinkling . . Preparation * Line a baking sheet with parchment paper. * Place a large heatproof bowl over a medium pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Add the chopped chocolate to the bowl and stir until fully melted, about 5 minutes. * Pour the melted chocolate mixture onto the baking sheet. Use a spatula to smooth the chocolate into an even layer about ¼-inch (6 mm) thick. Sprinkle the melted chocolate with your toppings of choice. * Sprinkle with sea salt. * Freeze until firm to the touch, at least 20 minutes. * Break the bark into pieces and serve. * Enjoy!



These deviled eggs are made using a muffin tin! 😱 . . Ingredients (for 12 servings) * 12 eggs * 3 tablespoons nonfat greek yogurt * 2 tablespoons relish * 1 tablespoon mustard * 1 tablespoon hot sauce * salt, to taste * pepper, to taste * paprika, to serve * fresh parsley, chopped, to serve * nonstick vegetable oil cooking spray . SPECIAL EQUIPMENT * muffin tin * aluminum foil . . Preparation * Crack twelve eggs, and separate the yolks and egg whites into separate bowls. * Preheat oven to 300°F (150°C). * Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole. * Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don’t turn brown). * Cover the eggs and the baking dish tightly with aluminum foil. * Make sure the foil tents up so it doesn’t touch any of the eggs. * Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil. * Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked. * Remove foil and muffin tin from baking dish and let cool. * With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside. * In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined. * Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley. * Enjoy!



Have you tried these guacamole deviled eggs yet?! Game changer🍳. . . Ingredients (for 24 servings) * 12 eggs . GUACAMOLE * 2 avocados * 2 tablespoons lime juice * salt, to taste * pepper, to taste * 1 tomato, diced * ½ cup red onion, diced * 2 tablespoons fresh cilantro * 1 tablespoon garlic, minced * 1 tablespoon jalapeño, minced . GARNISH * tortilla chips * fresh cilantro . . Preparation * Place the eggs in a large pot and cover with 1 inch (2cm) of cold water. Cover with a lid. * Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes. * Remove from water and immediately place in bath of ice water for a few minutes. * Remove shells and cut the egg in half, vertically. * Remove the yolk and place in a bowl. * Set the cooked whites aside on a serving tray. * In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated. * Spoon guacamole mixture into the bowls of the cooked egg whites. * Garnish with a broken piece of a tortilla chip and cilantro. * Enjoy!


The end.