Tasty Making Tekno

Chocolate Buttermilk Cake with Frosting#Double #Chocolate# Coca Cola #Cake

2020-04-14T13:52:00.001+07:00

A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple, old-fashioned dessert that never goes out of style because it's so darn good.#Double #Chocolate# Coca Cola #Cake

Chocolate Buttermilk Cake with Frosting , By Tasty Making Tekno .

4.9 ★★★★★ | A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple, old-fashioned dessert that never goes out of style because it's so darn good.

Total Time: 25 Minutes, Servings: 12 Servings

Ingredients :

CAKE
1 cup Challenge butter
1/3 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
CHOCOLATE-BUTTERMILK FROSTING
1 cup Challenge butter
1/4 cup unsweetened cocoa
1/3 cup buttermilk
1 (16-ounce) package confectioners' sugar

Instructions :

Preheat oven to 350 degrees and grease a 9X13-inch pan.
Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
Gradually add melted butter mixture, beating until mixed.
In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

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Comment 825 / Based On 825 Total User

Rated 4.9 / Based On 825 Customer Reviews

CREAMY POTATO SOUP

2020-04-03T07:43:00.001+07:00

This dreamy creamy potato soup is loaded with bacon roasted Yukon gold potatoes along with roasted garlic and dried herbs – giving you the very easiest loaded baked potato inspired dinner ever! The best part is that it’s mostly hands-off cooking time which makes it totally possible on a busy weeknight!

CREAMY POTATO SOUP , By Tasty Making Tekno .

4.9 ★★★★★ | This dreamy creamy potato soup is loaded with bacon roasted Yukon gold potatoes along with roasted garlic and dried herbs – giving you the very easiest loaded baked potato inspired dinner ever! The best part is that it’s mostly hands-off cooking time which makes it totally possible on a busy weeknight!

Total Time: 55 Minutes, Servings: 10 Servings

Ingredients :

12 oz. bacon
3 lb. Yukon gold potatoes, diced into 1” pieces
1 yellow onion, cut into 4 wedges
2 heads garlic, halved widthwise
4 tablespoons olive oil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon rubbed sage
1/2 teaspoon garlic powder
3 cups chicken broth
16 oz. half and half
1 teaspoon white balsamic vinegar
Kosher salt
fresh cracked pepper
Garnish:
sour cream
shredded cheddar cheese
crumbled bacon
fresh chopped parsley

Instructions :

Preheat oven to 425 degrees.
Place a cooling rack on a baking sheet. Place bacon on the cooling rack and bake for about 15 minutes or until crisp.
Remove cooling rack from the baking sheet and set bacon aside. Do not discard the bacon grease.
Place diced potatoes and onions on to the greasy baking sheet. Place garlic on a small piece of tin foil.
Drizzle everything with olive oil and season with oregano, thyme, sage, garlic powder, salt and pepper. Toss to coat.
Seal garlic inside by folding the tin foil into a small pouch.
Roast for about 25 minutes or until the potatoes are fork tender.
Transfer potatoes and onions to a high speed blender.
Squeeze garlic from the skins into the blender as well.
Add 3 cups of chicken broth and blend soup just until it becomes smooth and creamy – do not blend for too long!
Transfer soup to a large pot and heat over medium heat just until warmed through.
Stir in half and half and vinegar.
Season to taste with salt and pepper.
Garnish with your favorites and enjoy!

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Comment 132 / Based On 132 Total User

Rated 4.9 / Based On 132 Customer Reviews

Strawberry Crumb Bars

2020-02-14T16:16:00.001+07:00

These easy Strawberry Crumb Bars, with a buttery crust, sweet fresh strawberry filling, and crunchy butter crumb topping make wonderful dessert bars to take to a summer party, picnic, or potluck.

Strawberry Crumb Bars , By Tasty Making Tekno .

4.9 ★★★★★ | These easy Strawberry Crumb Bars, with a buttery crust, sweet fresh strawberry filling, and crunchy butter crumb topping make wonderful dessert bars to take to a summer party, picnic, or potluck.

Total Time: 60 Minutes, Servings: 9 Servings

Ingredients :

1/2 cup white sugar
1/2 teaspoon baking powder
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter)
1 egg, beaten
1 teaspoon vanilla
2 cups fresh strawberries, chopped
1/3 cup white sugar
2 teaspoons cornstarch

Instructions :

Preheat the oven to 375 degrees F.
Place parchment paper on the bottom of the 8x8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.
Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT: Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly. You can also pulse in a food processor to until you get pea sized crumbs.
In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture, and combine until you have a crumbly mixture.
Pat half of the dough evenly into the bottom of the prepared pan.
In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries.
Spoon the strawberry mixture evenly over the bottom crust.
Crumble the remaining dough over the strawberry filling layer.
Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
Cool completely before cutting into squares. I recommend refrigerating until ready to serve.

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Comment 525 / Based On 525 Total User

Rated 4.9 / Based On 525 Customer Reviews

VEGAN CAULIFLOWER FRIED RICE

2020-02-14T16:13:00.001+07:00

This easy fried rice dish makes a wonderful alternative to the classic Asian dish. Ready in just 15 minutes, this recipe is the perfect solution to busy weeknights.

VEGAN CAULIFLOWER FRIED RICE , By Tasty Making Tekno .

4.9 ★★★★★ | This easy fried rice dish makes a wonderful alternative to the classic Asian dish. Ready in just 15 minutes, this recipe is the perfect solution to busy weeknights.

Total Time: 20 Minutes, Servings: 5 Servings

Ingredients :

1 tsp sesame oil
3 cloves garlic, minced
4 carrots, peeled and diced (225 g)
1/2–1 tsp red pepper flakes, to taste
1 1/2 heads of cauliflower, riced (1080 g, approx. 10 cups riced)
4 green onions, diced
1 cup frozen green peas (170 g)
1 cup frozen corn (170 g)
3 tbsp soy sauce (use gluten-free soy sauce or tamari if needed)
salt and pepper, to taste

Instructions :

Bring the sesame oil to medium-high heat in a wok or large pan.
Add the garlic and stir for a minute or two.
Add the carrots and continue cooking for 3 minutes or so until they start to soften.
Add the red pepper flakes, riced cauliflower, peas, green onion, peas, corn and soy sauce.
Cook for about 10 minutes until the cauliflower is tender, stir often.
Serve immediately.

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Comment 563 / Based On 563 Total User

Rated 4.9 / Based On 563 Customer Reviews

Avocado Salmon Rice Bowl

2020-02-14T16:10:00.001+07:00

Slightly sweet cilantro lime rice topped with juicy salmon roasted in honey, lime, cilantro glaze and fresh cilantro avocado.

Avocado Salmon Rice Bowl , By Tasty Making Tekno .

4.9 ★★★★★ | Slightly sweet cilantro lime rice topped with juicy salmon roasted in honey, lime, cilantro glaze and fresh cilantro avocado.

Total Time: 40 Minutes, Servings: 2 Servings

Ingredients :

Rice
1 cup jasmine rice
1 1/2 cups water
Salt
1/2 lime, juice only
2 Tbsp minced fresh cilantro
1 Tbsp honey
3 Tbsp chicken or vegetable stock
Salmon:
1 lb salmon fillets skin on
1 Tbsp lime juice
1 Tbsp honey
2 Tbsp minced fresh cilantro
Salt to taste
Avocado Topping:
1 ripe avocado
1 tbsp lime juice
1 tbsp minced fresh cilantro
1/4 tsp chili powder less for milder topping
Salt to taste

Instructions :

Rice:
Cook rice in salted water per package instructions. Take off heat when it's just done.
Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.
Salmon:
Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.)
Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.
Avocado:
Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

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Comment 423 / Based On 423 Total User

Rated 4.9 / Based On 423 Customer Reviews

YUM YUM SAUCE

2020-02-14T16:07:00.001+07:00

This Yum Yum Sauce is beyond delicious. Super easy to make in under 10 minutes. It is made with fresh onions and garlic – no need to use powders, which will make this best yum yum sauce simply your favorite. Even pickiest kids will adore it in no time. No one would ever guess or taste it is naturally vegan and entirely gluten free. Seriously, this condiment is so addictive.

YUM YUM SAUCE , By Tasty Making Tekno .

4.9 ★★★★★ | This Yum Yum Sauce is beyond delicious. Super easy to make in under 10 minutes. It is made with fresh onions and garlic – no need to use powders, which will make this best yum yum sauce simply your favorite. Even pickiest kids will adore it in no time. No one would ever guess or taste it is naturally vegan and entirely gluten free. Seriously, this condiment is so addictive.

Total Time: 4 Minutes, Servings: 1 Servings

Ingredients :

2 Tbs tomato paste
1 cup vegan mayo
4 cloves garlic
1/3 cup onions, diced
1 Tbs vegan butter
salt, pepper to taste
Optional:
4 tsp hot sauce
1 tsp smoked paprika
2 tsp maple syrup

Instructions :

In a casserole or sauce pan, heat vegan butter and then add onions and garlic. Fry for around 3 minutes until golden.
Now take the casserole off your stove and go to a food processor or blender. Combine vegan mayo, tomato paste, the optional add ons (maple syrup, hot sauce, and smoked paprika) and the onion and garlic mix from the casserole.
Blend all until smooth and creamy.

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Comment 423 / Based On 423 Total User

Rated 4.9 / Based On 423 Customer Reviews

BAKED PARMESAN ZUCCHINI

2020-02-14T16:04:00.001+07:00

Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!

BAKED PARMESAN ZUCCHINI , By Tasty Making Tekno .

4.9 ★★★★★ | Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!

Total Time: 30 Minutes, Servings: 4 Servings

Ingredients :

4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Instructions :

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.

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Comment 524 / Based On 524 Total User

Rated 4.9 / Based On 524 Customer Reviews

Roasted Vegetables

2020-02-14T14:25:00.001+07:00

This simple vegetable blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection. It's an excellent go-to side dish that pairs well with just about anything!

Roasted Vegetables , By Tasty Making Tekno .

4.9 ★★★★★ | This simple vegetable blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection. It's an excellent go-to side dish that pairs well with just about anything!

Total Time: 55 Minutes, Servings: 5 Servings

Ingredients :

1 1/4 lbs. baby red potatoes, halved and larger ones quartered
1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
3 Tbsp olive oil, divided
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
Salt and freshly ground black pepper
12 oz. green beans, ends trimmed, halved
1 1/2 Tbsp minced garlic (4 cloves)

Instructions :

Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.

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Comment 474 / Based On 474 Total User

Rated 4.9 / Based On 474 Customer Reviews

vegetarian Mushroom Stroganoff

2020-02-14T14:22:00.001+07:00

This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious. Feel free to serve over egg noodles, traditional pasta, quinoa, veggies, or whatever sounds delicious.

vegetarian Mushroom Stroganoff , By Tasty Making Tekno .

4.9 ★★★★★ | This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious. Feel free to serve over egg noodles, traditional pasta, quinoa, veggies, or whatever sounds delicious.

Total Time: 35 Minutes, Servings: 4 Servings

Ingredients :

1 pound wide egg noodles
3 tablespoons butter, divided
1 small white onion, thinly sliced
4 cloves garlic, minced
1 pound baby bella mushrooms*
1/2 cup dry white wine
1.5 cups vegetable stock
1 tablespoon Worcestershire sauce (here is a vegetarian brand)
3 1/2 tablespoons flour
3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
1/2 cup plain Greek yogurt or light sour cream
Kosher salt and freshly-cracked black pepper
optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

Instructions :

Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
Serve immediately over the egg noodles, garnished with your desired toppings.

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Comment 377 / Based On 377 Total User

Rated 4.9 / Based On 377 Customer Reviews

healthy beef and broccoli

2020-02-14T14:18:00.001+07:00

A takeout favorite gets a healthy makeover! This dish is easily paleo or gluten free, and comes together in no time! (See notes for Paleo/Whole30 tips!)

healthy beef and broccoli , By Tasty Making Tekno .

4.9 ★★★★★ | A takeout favorite gets a healthy makeover! This dish is easily paleo or gluten free, and comes together in no time! (See notes for Paleo/Whole30 tips!)

Total Time: 35 Minutes, Servings: 4 Servings

Ingredients :

3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
2 Tbsp arrowroot or cornstarch*
1lb. broccolini (or broccoli), cut into 2” sections
1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
3 cloves garlic, minced
1 1/2 tsp fresh ginger, minced
1/2 tsp black pepper, plus more to taste
1/4–1/2 cup water, as desired
olive oil or coconut oil, for cooking

Instructions :

In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
Serve warm!

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Comment 525 / Based On 525 Total User

Rated 4.9 / Based On 525 Customer Reviews

Vegan Thai Green Curry

2020-02-14T14:06:00.003+07:00

Easy Vegan Thai Green Curry gets done in 30 minutes! Packed with fresh veggies and so much flavors, it's the perfect meal to whip up on busy days. Gluten-free!

Vegan Thai Green Curry , By Tasty Making Tekno .

4.9 ★★★★★ | Easy Vegan Thai Green Curry gets done in 30 minutes! Packed with fresh veggies and so much flavors, it's the perfect meal to whip up on busy days. Gluten-free!

Total Time: 25 Minutes, Servings: 3 Servings

Ingredients :

2 tablesooons oil, divided, I used avocado oil
1 large red bell pepper, sliced
2 medium carrots, sliced
10 green beans, trimmed and cut into 1 inch pieces
1 small head broccoli, cut into florets, around 1.5 cups broccoli florets
5-6 large garlic cloves, chopped
1 inch ginger, chopped
2 tablespoons green curry paste, I prefer & recommend Maesri
1-2 thai green chilies, sliced, adjust to taste
13.5 oz can coconut milk, use full fat for creaminess, I prefer & recommend Chaokoh
2 teaspoons tamari
2 teaspoons coconut sugar
1/4 teaspoon salt, or to taste
1/4 cup thai basil leaves
2-3 kaffir lime leaves, sliced, optional

Instructions :

Heat 1 tablespoon oil in a pan on medium high heat. Once oil is hot, add all the veggies to the pan. Toss veggies for around 2 minutes on medium high heat. This step is optional and you can directly add the veggies to the curry as well. I like tossing them in little oil before adding to curry for texture.
Meanwhile heat the remaining 1 tablespoon oil in a heavy bottom pan or skillet on medium heat. Add garlic and ginger and cook for 1 minute until it starts changing color.
Add the green curry pasta and sliced thai chilies, if using. Saute the curry paste for 1 to 2 minutes, stirring often.
Then add the coconut milk. Stir continuously with a whisk until it's all combined.
Let the coconut milk cook on medium heat for 3 to 4 minutes. It will come to a light simmer and become thick and creamy.
Stir in the veggies and mix. Cook for 2 to 3 minutes until slightly softened. They are already half cooked, you want them crunchy.
Add tamari, coconut sugar and salt and mix everything together.
Add in the thai basil leaves and mix. At this point, also add the kaffir lime leaves, if using. Remove pan from heat.
Adjust the consistency of the curry at this point. You can add water to thin it out, I did not add any water.
Serve this vegan Thai Green Curry with brown rice or jasmine rice. Enjoy!

Copyright: Tasty Making Tekno

Comment 476 / Based On 476 Total User

Rated 4.9 / Based On 476 Customer Reviews

Knock You Naked Bars

2020-02-14T14:03:00.001+07:00

Delicious Caramel Cookie Bars with an amazing layer of gooey caramel stuffed in better the layers with a hint of peanut butter. These cookie bars are EPIC and you'll never make them anyway again! There's a reason they are called Knock You Naked Bars!

Knock You Naked Bars , By Tasty Making Tekno .

4.9 ★★★★★ | Delicious Caramel Cookie Bars with an amazing layer of gooey caramel stuffed in better the layers with a hint of peanut butter. These cookie bars are EPIC and you'll never make them anyway again! There's a reason they are called Knock You Naked Bars!

Total Time: 50 Minutes, Servings: 20 Servings

Ingredients :

Bars
2 1/4 c. all-purpose flour
1 tsp baking soda
1 tsp salt
1 c. butter softened
3/4 c. sugar
3/4 c. packed brown sugar
1 tsp vanilla extract
2 eggs
2 c. semi-sweet chocolate chips
Caramel Sauce
5 oz evaporated milk
1 bag 14 oz caramels
1/2 c. peanut butter

Instructions :

Preheat oven to 375 degrees. Grease a 9 x 13 in pan.
Combine flour, baking soda and salt in small bow. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips.
Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven.
While the cookie dough is baking melt caramels and evaporated milk in a double boiler. Add peanut butter after caramels are melted. Melt thoroughly. Spread over baked cookie dough base.
With the remaining cookie dough, drop by spoonfuls ontop of the caramel mixture.
Bake for 15-20 minutes or until light golden brown.

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Comment 523 / Based On 523 Total User

Rated 4.9 / Based On 523 Customer Reviews

Peach Cobbler

2020-02-14T13:43:00.001+07:00

This tried-and-true Peach Cobbler recipe is easier than pie! Use fresh or frozen peaches so you can enjoy peach cobbler year-round. Serve it with a scoop of ice cream for the perfect dessert.

Peach Cobbler , By Tasty Making Tekno .

4.9 ★★★★★ | This tried-and-true Peach Cobbler recipe is easier than pie! Use fresh or frozen peaches so you can enjoy peach cobbler year-round. Serve it with a scoop of ice cream for the perfect dessert.

Total Time: 50 Minutes, Servings: 6 Servings

Ingredients :

2 cups peeled peaches (if frozen, thaw and drain juice)
1/4 cup butter
1/2 cup flour
1 cup sugar (divided)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
ice cream for serving (optional)

Instructions :

Preheat oven to 350°F. While oven preheats, put the butter in a 9-inch glass dish and place in oven until melted.
Mix flour, 2/3 cup of sugar, baking powder and salt in large bowl. Add milk and egg to flour mixture and stir to combine.Pour batter over melted butter in glass dish. – DO NOT STIR
Put the peaches in a bowl, add 1/3 cup sugar along with vanilla, cinnamon and nutmeg. Stir to combine. Spoon peaches gently over batter. – DO NOT STIR
Sprinkle brown sugar over top of peaches and batter.
Bake cobbler for 40-45 mins or until batter is golden brown. Finish with a few minutes on broil to give it a little extra crispness on top (watch closely so it doesn't burn).
Serve warm with vanilla ice cream.

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Comment 447 / Based On 447 Total User

Rated 4.9 / Based On 447 Customer Reviews

Vegetarian Quesadillas

2020-02-14T13:37:00.000+07:00

These Vegetarian Quesadillas are the best quick weeknight dinner or lunch! Filled with black beans, sweet potato and avocado these are healthy and delicious!

Vegetarian Quesadillas , By Tasty Making Tekno .

4.9 ★★★★★ | These Vegetarian Quesadillas are the best quick weeknight dinner or lunch! Filled with black beans, sweet potato and avocado these are healthy and delicious!

Total Time: 25 Minutes, Servings: 4 Servings

Ingredients :

4 Medium Flour Tortillas
1 Large Sweet Potato
2 Avocados
1/2 Cup Black Beans Rinsed and Drained
1/4 Cup Corn Rinsed and Drained
1 Mini Red Pepper
1 Mini Orange Pepper
1 Tsp Jalapeno Diced-Optional
1 Tbsp Easy Homemade Taco Seasoning Or Store Bought Mix Packer
1 Cup Cheddar or Pepper Jack Cheese
1 Tbsp Butter For Pan Frying
2 Tsp Olive Oil Divided
Suggested For Serving
Fresh Cilantro
Lime Juice
Your Favorite Salsa
Sour Cream

Instructions :

Prepare Filling
Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender.
Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 minutes. Pour into a bowl and set aside.
Assemble the Quesadilla
Lightly spread butter over one side of the tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add about 1/4 cup of the veggie/bean filling over the top of the avocado. Finally sprinkle a generous amount of cheese over top.
Place the butter side of the tortilla down on the warm pan and cook over medium heat until tortilla is browned and cheese is melted. Carefully fold tortilla in half on to itself using the spatula. Repeat until all tortillas are filled and cooked. Slice and serve warm with suggested toppings and enjoy!

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Comment 413 / Based On 413 Total User

Rated 4.9 / Based On 413 Customer Reviews

Air Fryer Chicken & Broccoli

2020-02-14T13:29:00.000+07:00

The chicken and broccoli will cook down and shrink, so if it the basket feels full at first, there will be less volume after everything is cooked. Check out the step by step photos on the website recipe write up.

Air Fryer Chicken & Broccoli , By Tasty Making Tekno .

4.9 ★★★★★ | The chicken and broccoli will cook down and shrink, so if it the basket feels full at first, there will be less volume after everything is cooked. Check out the step by step photos on the website recipe write up.

Total Time: 30 Minutes, Servings: 4 Servings

Ingredients :

1 pound boneless skinless chicken breast , cut into bite sized pieces
1/4-1/2 pound broccoli , cut into small florets (1-2 cups)
1/2 medium onion , sliced
1 Tablespoon olive oil or grape seed oil
1/2 teaspoon garlic powder
1 Tablespoon fresh minced ginger
1 Tablespoon low sodium soy sauce , or to taste (use Tamari for Gluten Free)
1 teaspoon sesame seed oil
2 teaspoons rice vinegar (use distilled white vinegar for Gluten Free)
2 teaspoons hot sauce (optional)
additional salt , to taste
additional black pepper , to taste
serve with lemon wedges

Instructions :

In a large bowl, combine chicken breast, broccoli and onion. Toss ingredients together.
Make the Marinade: In a bowl, combine oil, garlic powder, ginger, soy sauce, sesame oil, rice vinegar and hot sauce. Pour marinade evenly over chicken/broccoli/onion in the bowl. Stir thoroughly to combine marinade over chicken, broccoli and onions.
Air Fry: Add ingredients to air fry basket. Air fry 380°F for 16-20 minutes, shaking and gently tossing halfway through cooking. Make sure to toss so that everything cooks evenly.
Check chicken to make sure it’s cooked through. If not, cook for additional 3-5 minutes.
Add additional salt and pepper, to taste. Squeeze fresh lemon juice on top and serve warm.

Copyright: Tasty Making Tekno

Comment 357 / Based On 357 Total User

Rated 4.9 / Based On 357 Customer Reviews

VEGAN CREAMY SPICY SUN DRIED TOMATO PASTA

2020-02-14T13:24:00.000+07:00

A creamy spicy sun dried tomato sauce that’s simple and quick to make. Uses simple ingredients which makes it perfect for a weeknight dinner. Vegan and gluten free when using your favourite gluten free pasta.

VEGAN CREAMY SPICY SUN DRIED TOMATO PASTA , By Tasty Making Tekno .

4.9 ★★★★★ | A creamy spicy sun dried tomato sauce that’s simple and quick to make. Uses simple ingredients which makes it perfect for a weeknight dinner. Vegan and gluten free when using your favourite gluten free pasta.

Total Time: 40 Minutes, Servings: 3 Servings

Ingredients :

250g uncooked penne pasta
1 tbsp + 1/2 tsp extra virgin olive oil
4 to 5 garlic cloves, minced (2 tbsp)
1 1/2 tbsp cornflour*
2 cups unsweetened almond milk
1/2 tsp salt + pepper to taste
1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
1 tbsp nutritional yeast
1 onion, diced
1 tsp chilli flakes, or to taste
1/2 tsp dried oregano
2 to 3 big handfuls of rocket or baby spinach

Instructions :

Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
Rinse out the frying pan and heat up 1/2 tsp of oil. Cut the remaining sun dried tomatoes to be roughly 2cm pieces. Add this along with the onion to the pan and sauté for 3 minutes. Add chilli flakes and dried oregano and cook for a further minute. If it sticks to the frying pan, add a splash of water.
Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and any extra salt or a splash of water if needed. When the pasta is heated through, serve this on top of the greens.

Copyright: Tasty Making Tekno

Comment 514 / Based On 514 Total User

Rated 4.9 / Based On 514 Customer Reviews

Parmesan Roasted Carrot Fries

2020-02-14T13:19:00.001+07:00

Easter is coming up and that has got me thinking about carrots and these parmesan roasted carrot fries are a great way to enjoy carrots! Potato ‘french’ fries are a staple pretty much everywhere, and with good reason, with that crispy outside and silky smooth inside, they are simply irresistible! Sweet potato fries are becoming more popular these days and carrot fries are just as good!

Parmesan Roasted Carrot Fries , By Tasty Making Tekno .

4.9 ★★★★★ | Easter is coming up and that has got me thinking about carrots and these parmesan roasted carrot fries are a great way to enjoy carrots! Potato ‘french’ fries are a staple pretty much everywhere, and with good reason, with that crispy outside and silky smooth inside, they are simply irresistible! Sweet potato fries are becoming more popular these days and carrot fries are just as good!

Total Time: 30 Minutes, Servings: 6 Servings

Ingredients :

2 pounds carrots, peeled and sliced into 1/4 in thick ‘fries’
1 tablespoon oil
salt and pepper to taste
1/2 cup parmigiano reggiano (parmesan cheese), grated

Instructions :

Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper lined baking sheet.
Roast in a a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing half way through

Copyright: Tasty Making Tekno

Comment 480 / Based On 480 Total User

Rated 4.9 / Based On 480 Customer Reviews

Chocolate Chip Peanut Butter Pie

2020-02-14T12:38:00.001+07:00

Our Chocolate Chip Peanut Butter Pie has a rich and creamy peanut butter filling with mini chocolate chips throughout. So good!

Chocolate Chip Peanut Butter Pie , By Tasty Making Tekno .

4.9 ★★★★★ | Our Chocolate Chip Peanut Butter Pie has a rich and creamy peanut butter filling with mini chocolate chips throughout. So good!

Total Time: 271 Minutes, Servings: 10 Servings

Ingredients :

Crust
3/4 cup graham cracker crumbs
1/4 cup granulated sugar
2 tablespoons brown sugar
4 tablespoons melted butter
Filling
1 1/2 cups heavy cream
8 ounces cream cheese softened
3/4 cup granulated sugar
1 cup creamy peanut butter
1 tablespoon vanilla
1 cup mini chocolate chips

Instructions :

To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.
Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
Fold whipped cream into the peanut butter mixture, blending well.
Fold in mini chocolate chips, blending until mini chocolate chips are evenly disbursed throughout the filling.
Pour chocolate chip peanut butter filling into the prepared pie crust. Place filled pie into the freezer until firm.
If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.

Copyright: Tasty Making Tekno

Comment 512 / Based On 512 Total User

Rated 4.9 / Based On 512 Customer Reviews

Sticky Lemon Cauliflower

2020-02-14T12:32:00.001+07:00

Sweet, sticky, savory, and seductively crispy lemon cauliflower.

Sticky Lemon Cauliflower , By Tasty Making Tekno .

4.9 ★★★★★ | Sweet, sticky, savory, and seductively crispy lemon cauliflower.

Total Time: 40 Minutes, Servings: 4 Servings

Ingredients :

1/2 large head cauliflower
1/4 cup milk of choice
1/4 cup fine cornmeal or flour
1-2 tsp oil
1/2 cup panko breadcrumbs, regular or gf
1/4 cup vegetable broth
1 1/2 tbsp lemon juice
2 1/2 tbsp pure maple syrup, honey, or agave
1 tbsp rice vinegar or apple cider vinegar
1 tsp minced garlic
1/8 tsp salt
1/8 tsp powdered ginger
2 tsp cornstarch or arrowroot
lemon zest, optional for garnish

Instructions :

Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. Preheat oven to 425 F. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)

Copyright: Tasty Making Tekno

Comment 532 / Based On 532 Total User

Rated 4.9 / Based On 532 Customer Reviews

CHICKEN AND BROCCOLI PASTA

2020-02-14T12:27:00.001+07:00

This chicken and broccoli pasta is something you will want to add to the menu! Chicken broccoli pasta gets kicked up a notch with a simple, yet flavorful, butter sauce. Made with just a few simple ingredients.

CHICKEN AND BROCCOLI PASTA , By Tasty Making Tekno .

4.9 ★★★★★ | This chicken and broccoli pasta is something you will want to add to the menu! Chicken broccoli pasta gets kicked up a notch with a simple, yet flavorful, butter sauce. Made with just a few simple ingredients.

Total Time: 35 Minutes, Servings: 4 Servings

Ingredients :

2 Chicken Breasts
1/2 cup All Purpose Flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1 TBSP Olive Oil
4 Cups Broccoli Florets, steamed
1 lb Orrecheitte Pasta or Rotini Pasta
For Sauce:
3/4 cup butter, salted
2 Garlic Cloves, Minced
4 TBSP flour
2 cups Heavy Cream
3 cup freshly grated Parmesan cheese
1/2 tsp pepper
1/8 tsp salt

Instructions :

Cook pasta according to directions on package. Drain and set aside.
For Chicken:
In a large pan, heat olive oil over medium high heat.
On a large plate mix together flour, salt, garlic powder and pepper. Dredge chicken breasts in flour mixture and shake off excess.
Place in hot oil and cook for 3-4 minutes on each side or until chicken is cooked through.
Remove from pan and place on a clean plate to rest.
For Sauce:
In a medium sauce pan, heat butter over medium high heat.
Add in garlic and saute for 30 seconds.
Stir in flour and cook for 1 minute, stirring constantly.
Pour in heavy cream, Parmesan cheese, salt and pepper. Turn heat down to low and stir until cheese is melted and everything is heated through. Taste for seasoning.

Copyright: Tasty Making Tekno

Comment 475 / Based On 475 Total User

Rated 4.9 / Based On 475 Customer Reviews

VEGAN CHICK-FIL-A DELUXE SANDWICHES

2020-02-14T12:21:00.001+07:00

In my thirty years on this planet, I can say I’ve never had the well-known and widely popular Chicken Sandwich, or anything on their menu for that matter. Personally, I never understood the hype.

VEGAN CHICK-FIL-A DELUXE SANDWICH , By Tasty Making Tekno .

4.9 ★★★★★ | In my thirty years on this planet, I can say I’ve never had the well-known and widely popular Chicken Sandwich, or anything on their menu for that matter. Personally, I never understood the hype

Total Time: 210 Minutes, Servings: 6 Servings

Ingredients :

Chicken Seitan
1 cup + 1 TBS vital wheat gluten, divided
½ tsp sea salt
2 TBS nutritional yeast
1 tsp onion powder
½ tsp poultry seasoning
4 cups + ¾ cup vegetable broth, divided
¼ cup tahini
Chick-Fil-A Deluxe
2-3/4 cups dill pickle juice, divided
1 TBS + ½ tso cayenne pepper, divided
6 chicken seitan patties, recipe above
¾ cup unsweetened almond milk
2 cups unbleached all purpose flour
⅓ cup organic confectioners sugar (powdered sugar)
1 TBS + ½ tsp paprika, divided
2 tsp cracked black peppercorns
1 tsp chili powder
1 tsp sea salt
1 tsp baking powder
1 tsp garlic powder
Peanut oil for frying
6 white burger buns
6 slices vegan cheese (we used Follow Your Heart provolone)
Dill pickle medallions
Hot sauce

Instructions :

Preheat oven to 350 Degrees Fahrenheit
Chicken Seitan
In a large bowl, combine 1 cup wheat gluten, sea salt, nutritional yeast, onion powder and poultry seasoning; whisk to combine.
In another large bowl, combine ¾ cup vegetable broth and tahini; whisk until smooth. Using a spatula, carefully fold wheat gluten mixture into vegetable broth mixture until combined. (You might need to use your hands for this.)
Sprinkle work surface with 1 TBS vital wheat gluten. Knead the dough until it's elastic but not dry. Add additional wheat gluten if dough feels too sticky and knead some more.
Divide dough into 6 small burgers. (Keep in mind they will grow to be about twice their size, so make smaller than you would normally.)
Place burgers in a dutch oven and cover completely with remaining 4 cups vegetable broth. Cover and cook in preheated oven for 1 hour, flipping seitan after 45 minutes.
Remove burgers from broth and let cool for about 45 minutes on a wire rack.
Chick-Fil-A Deluxe
In a shallow bowl, combine 2½ cups pickle juice and ½ tsp cayenne pepper. Add burgers, making sure they are submerged in the marinade, and marinate for 1 hour.
In a deep fryer or heavy-bottomed saucepan, heat peanut oil to 325 degrees fahrenheit. If you are frying on the stove, you will need about 4-6 inches of oil.
In a small bowl, whisk together remaining ¼ cup pickle juice and almond milk. Set aside.
In a medium bowl, whisk together flour, powdered sugar, remaining 1 TBS cayenne, paprika, peppercorns, chili powder, sea salt, baking powder and garlic powder. Set aside.
Coat each burger in the flour mixture, then toss it into the milk mixture, Coating evenly on all sides. Coat generously in flour mixture again.
In batches, place burgers in hot oil. Fry for about 5-8 minutes, flipping occasionally, or until the outside is crisp and golden brown. Using tongs, remove burgers from oil and place on a plate lined with paper towel.
Heat a large, dry skillet over low heat. Toast buns, cut side down, for about 1-2 minutes.
Remove buns from the pan. Place vegan cheese on bottom half of each bun and top with fried chicken and 4 pickle slices. Serve immediately with your favorite hot sauce, if desired.

Copyright: Tasty Making Tekno

Comment 413 / Based On 413 Total User

Rated 4.9 / Based On 413 Customer Reviews

CREAMY CHICKEN PASTA WITH BACON

2020-02-14T12:14:00.001+07:00

The DELICIOUS creamy sauce permeates every single bite of this dish!

CREAMY CHICKEN PASTA WITH BACON , By Tasty Making Tekno .

4.9 ★★★★★ | The DELICIOUS creamy sauce permeates every single bite of this dish!

Total Time: 40 Minutes, Servings: 4 Servings

Ingredients :

Main Ingredients:
6 bacon strips
2 tablespoons olive oil
1 pound boneless and skinless chicken (thick in size, such as chicken breasts)
salt and pepper
1 teaspoon garlic powder
1 tablespoon butter
3 garlic cloves (minced)
4 small tomatoes (diced)
2 cups spinach
1 1/2 teaspoon paprika
1 teaspoon Italian seasoning (more, if desired)
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1.5 cup heavy cream
1 cup Parmesan cheese shredded (more for garnish)
Pasta:
10 oz. penne pasta
2 tablespoons Parsley (chopped)

Instructions :

BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.
Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
Add tomatoes and cook for 3 minutes on high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
Season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
Next add heavy cream and bring the mixture to boil. Reduce to simmer and slowly add Parmesan cheese - until the cheese melts and makes the sauce creamy.
PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

Copyright: Tasty Making Tekno

Comment 432 / Based On 432 Total User

Rated 4.9 / Based On 432 Customer Reviews

Sticky Sesame Cauliflower

2020-02-14T11:52:00.001+07:00

Skip the takeout and make a lighter version at home. This Sticky Sesame Cauliflower is battered and baked to perfection, then smothered in a spicy, sticky-sweet sauce. It's heavenly!

Sticky Sesame Cauliflower , By Tasty Making Tekno .

4.9 ★★★★★ | Skip the takeout and make a lighter version at home. This Sticky Sesame Cauliflower is battered and baked to perfection, then smothered in a spicy, sticky-sweet sauce. It's heavenly!

Total Time: 40 Minutes, Servings: 4 Servings

Ingredients :

Cauliflower
1 large head cauliflower , cut into bite-sized florets (about 1.5 lbs)
1 cup all-purpose flour
2 tablespoons cornstarch
1/4-1/2 teaspoon salt
1/2 cup non-dairy milk , unsweetened
1/2 cup water , more if needed
Sauce
1/4 cup tamari , low sodium (sub soy sauce)
1/4 cup agave nectar (sub maple syrup or light brown sugar)
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sriracha
1 tablespoon fresh ginger , peeled and grated (sub frozen or paste)
3 cloves garlic , minced or crushed
1/2 cup vegetable broth , low sodium
2 tablespoons corn starch
For Serving (Optional)
3 green onions , sliced
2-3 teaspoons toasted sesame seeds
3 cups cooked rice

Instructions :

Cauliflower
Preheat over to 425° F (220° C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, and salt. Now pour in the milk and water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few tablespoons of water.
Place a handful of cauliflower in the bowl and toss to coat well. Lightly shake off excess batter and place on baking sheet, leaving room in between each piece. (to make it faster, I put a bunch of battered cauliflower on a cooling rack to drain with parchment paper underneath) Place in the oven for 20 minutes to lightly crisp. Flip over pieces at the halfway mark.
Sauce
To a large pan over medium heat, add the tamari, agave, vinegar, sesame oil, sriracha, ginger, and garlic. Whisk to combine well and bring to a slight simmer.
In a small bowl, whisk together the cornstarch and vegetable broth and pour it into the pan. Let it simmer until it thickens up and becomes sticky. About 5 minutes. Stir often to prevent burning and turn down the heat if needed.
Add the baked cauliflower and toss to coat well. Remove from heat and top with green onions and sesame seeds if preferred. Top on rice and serve!

Copyright: Tasty Making Tekno

Comment 412 / Based On 412 Total User

Rated 4.9 / Based On 412 Customer Reviews

Lemon Garlic Butter Shrimp with Asparagus

2020-02-14T11:49:00.001+07:00

Lemon Garlic Butter Shrimp with Asparagus - this is an easy, light and healthy dinner option that is cooked in one pan and can be on your table in 15 minutes. Buttery shrimp and asparagus flavored with lemon juice and garlic. Only 309 calories per serving!

Lemon Garlic Butter Shrimp with Asparagus , By Tasty Making Tekno .

4.9 ★★★★★ | Lemon Garlic Butter Shrimp with Asparagus - this is an easy, light and healthy dinner option that is cooked in one pan and can be on your table in 15 minutes. Buttery shrimp and asparagus flavored with lemon juice and garlic. Only 309 calories per serving!

Total Time: 15 Minutes, Servings: 4 Servings

Ingredients :

Shrimp:
1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
2 tbsp butter
1 tbsp minced garlic
1 tsp italian seasoning
1/4 tsp onion powder
salt and pepper (to taste)
1/4 tsp smoked paprika (or regular)
Asparagus:
1 tbsp butter
1 tbsp olive oil
1 lb asparagus
salt (to taste)
Garnishment:
2 tbsp parsley
1/2 lemon (juiced)

Instructions :

Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
Remove from heat, garnish with parsley and serve immediately

Copyright: Tasty Making Tekno

Comment 423 / Based On 423 Total User

Rated 4.9 / Based On 423 Customer Reviews

WILD RICE WITH (BLACK)GARBANZO BEANS

2020-02-14T11:45:00.004+07:00

Here is some healthy, hearty, nutritious and elegant Wild Rice with (Black) Garbanzo Beans. This is such an easy and versatile dish. Meatless Mondays just got tastier.

WILD RICE WITH (BLACK)GARBANZO BEANS , By Tasty Making Tekno .

4.9 ★★★★★ | Here is some healthy, hearty, nutritious and elegant Wild Rice with (Black) Garbanzo Beans. This is such an easy and versatile dish. Meatless Mondays just got tastier.

Total Time: 20 Minutes, Servings: 4 Servings

Ingredients :

1 packet Uncle Ben's Microwavable long grain and wild rice (substitutions in Recipe Notes)
1/2 cup Black Garbanzo beans (Kala Chana); soaked overnight and pressure cooked. Reserve the water.
2 cups chopped spinach
2-3 garlic cloves, finely chopped
1 tablespoon oil
1 teaspoon red chilli flakes; adjust to taste
1 teaspoon cumin seeds (jeera)
1 small zucchini; quartered
1 bell pepper (capsicum) cut into 1/2 inch square pieces
Salt to taste
Garnish
Cilantro
Sunflower seeds
Lemon wedges

Instructions :

Cook the rice according to package directions.
Heat oil in a large skillet over medium heat. Add cumin seeds, once they splutter, lower the heat. Add red chilli flakes and garlic and fry for a few seconds.
Add cooked garbanzo beans and salt. Stir.
Add chopped spinach and let it wilt.
Add the cooked rice to the garbanzo beans-spinach mix and stir to combine. (if you find it too dry, add a tablespoon of the reserve garbanzo beans water). Adjust the seasoning. Remove from heat and transfer to a bowl.
To the same skillet, add a little more oil and zucchini, bell pepper and salt and saute till the vegetables are cooked to your preference. Toss the rice mixture back into the skillet and stir well to combine.
Serve warm, garnished with sunflower seeds, lemon wedges and cilantro.

Copyright: Tasty Making Tekno

Comment 455 / Based On 455 Total User

Rated 4.9 / Based On 455 Customer Reviews