recipeincaption
@recipeincaption • 457,800 subscribers
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Steak Loaded Potato Skins🔥 For those of you asking about the app, just search “Osta” on the App Store or Google Play 🫶 Crispy, cheesy potato skins loaded with juicy steak, chipotle sour cream & fresh chives… 🤤 Inspo from the goats @chefmikekubiesa & @burnt_pellet_bbq !! For the Potatoes: -5 large russet potatoes -1/4 cup olive oil -1 tbsp salt For the Filling: -Scooped potato flesh -1/2 cup milk, warmed -1/3 cup butter, softened -1/2 cup sour cream -1 1/2 cups sharp cheddar, grated -1/4 cup fresh chives, chopped -Seasoning salt, to taste For Frying & Topping: -Neutral oil, for frying -Triple cheddar @tillamook, grated For the Steak: -Ribeye or New York strip -Salt & black pepper For the Chipotle Sour Cream (Optional): -1 cup sour cream -1–2 chipotle peppers in adobo -2 garlic cloves -1 tbsp lime juice -1/2 tsp salt -Milk, as needed Instructions: 1. Wash & dry potatoes. Rub with olive oil, season with salt & bake at 425°F (220°C) for 50–60 mins until fork-tender. Let cool slightly. 2. Meanwhile, blend all chipotle sour cream ingredients until smooth, adding a splash of milk to thin as needed. Refrigerate. 3. Halve potatoes lengthwise & scoop the flesh into a bowl, leaving about 1/4 inch around the skins. Mash with warm milk, butter, sour cream, cheddar, chives & seasoning salt to taste. 4. Heat neutral oil to 350°F (175°C). Fry the empty skins in batches for 2–3 mins until golden & crispy, then transfer to a wire rack. 5. Stuff the skins with the potato filling, top with triple cheddar & bake at 350°F (175°C) for 15 mins until bubbling & golden. 6. Season steak generously with salt & pepper, then grill or pan-sear to your desired doneness. Rest 5–10 mins, then slice against the grain into bite-sized pieces. 7. Load the skins with steak, chipotle sour cream & fresh chives. Enjoy!! #dinnerideas #cookingathometiktoktv #recipe #cooking
recipeincaption8,800,000 views • 2 months ago
Creamy Cajun Chicken Pasta 🔥 One-pot & ready in under 20 minutes… juicy cajun chicken served with the creamiest garlic parmesan sauce 🤤 If there is one piece of cookware you need in your kitchen, it’s gotta be the @Made In Cookware Saucier! I’ve been using Made In for a long time and the Saucier is my favorite piece to cook with… it can do everything your sauce pan can do, but better! If you’re looking to upgrade your cookware, I linked my favorite Made In pieces in my bio. For the Chicken: -2 large chicken breasts, flattened -Seasoning: 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp Italian seasoning, 2 tsp salt, 2 tsp black pepper, 1–2 tsp cayenne pepper (optional) -1 tbsp olive oil For the Pasta & Sauce: -8 oz (225 g) rigatoni -3 tbsp butter -1 large shallot, finely diced -6–8 garlic cloves, minced -1 cup heavy cream, room temperature -Seasoning: 1 tsp chicken bouillon powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp black pepper -3/4 cup freshly grated Parmesan (please use fresh!) -1/2 cup pasta water, as needed (aka liquid gold) Instructions: 1. Pat the chicken dry & pound to an even thickness. Coat with 1 tbsp olive oil, then season on both sides. 2. Boil the pasta in salted water until just shy of al dente. Save at least 1/2 cup pasta water before draining (‼️). Set pasta aside. 3. Heat a large pan or pot over medium heat for a few mins. Add 2 tbsp olive oil, increase to medium-high, add the chicken. Sear for 3–4 mins per side until golden, then reduce heat if needed and cook through. Set aside to rest. 4. Reduce heat to medium. In the same pan, melt the butter, scraping up all that fond. Add the shallot & cook for 5 mins, add the garlic, cook for 1 more min. 5. Reduce heat to medium-low, slowly pour in the cream. Add the seasonings & simmer for 2–3 mins. Reduce heat to low, add the parmesan & stir until smooth. 6. Add the pasta & 1/4 cup pasta water, toss over low heat for 1–2 mins until the sauce is silky. Add more pasta water as needed. Slice the chicken, add it on top, and finish with more parm and fresh parsley! #easydinner #pasta #recipe #cookingathometiktoktv
recipeincaption4,800,000 views • 2 months ago
Sheet Pan Chicken Kefta Wraps 🔥 All the flavor, none of the fuss... juicy spiced chicken, roasted garlic sauce, and a zesty salad. Inspo from the recipe king: @Zachary Neman For the Chicken Kefta: -1.5–2 lbs ground chicken (700-900 g) -2 tbsp tomato paste -8 garlic cloves, minced -2 tsp smoked paprika, 2 tsp cumin, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 2 tsp garlic powder -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional) -1 large or 2 medium yellow onions, grated + squeezed dry* -On top before baking: 4 tbsp olive oil For the Roasted Garlic: -2 garlic heads, 1 tbsp olive oil and 1 tsp salt For the Fresh Salad: -1/2 large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1/4 cup fresh parsley, chopped -1 tsp salt, 1 tsp pepper & 2 tsp sumac -Juice of 1/2 lemon Roasted Garlic Paprika Sauce: -Roasted garlic cloves, 1/4 cup mayo, 1/4 cup Greek yogurt, juice of 1/2 lemon, 1 tsp paprika + 1 tsp pepper 1. Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft. While the garlic roasts, prep the kefta. 2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth. (This prevents watery kefta.) In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky and well combined. 3. Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. 4. Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top. 5. While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl. 6. Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth. 7. On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight. For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 mins per side.
recipeincaption8,400,000 views • 1 year ago
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