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Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You’ll be left with a mountain of food so delicious, you’ll meal prep this super easy recipe at least once a week forever.

Paprika Chicken & Rice Bake Recipe by Tasty

chicken thighs

salt

pepper

paprika

parsley

olive oil

garlic, minced

red onion, diced

rice

chicken broth

salt,

pepper,

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In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.

On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.

Cook an additional 5-6 minutes to brown the other side and remove from the pot.

Add the garlic and onions to the pot, and cook until the onions are transparent.

Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.

Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.

Bake for 35-40 minutes, or until the rice is fully cooked.

NOTE: For a crispy skin, remove chicken thighs and broil.

https://vid.tasty.co/output/20942/mp4_640x640/1484680174

Here's what you need: eggs, cream of tartar, cream cheese

Cloud Bread Recipe by Tasty

eggs, separated

⅛ teaspoon cream of tartar

cream cheese, softened, or greek yogurt

Add the cream of tartar to the egg whites and whip into stiff peaks.

Add the cream cheese or yogurt into the yolks and mix until combined.

Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.

Line a baking sheet with parchment paper and place six dollops of the mixture on the tray.

Spread out the circles with a spatula to about ½ inch (1 cm) thick.

https://vid.tasty.co/output/30799/mp4_640x640/1493831215

Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil

Takeout-Style Veggie Egg Rolls Recipe by Tasty

3.5 oz glass noodle, 1 package

water,

cabbage

carrot

½ cup scallions, chopped

onion powder

garlic powder

black pepper

soy sauce

sesame oil

wheat egg roll wrappers

water, for sealing

vegetable oil,

Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.

In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.

Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.

Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.

Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar

Mille Crepe Cake Recipe by Tasty

butter

milk

eggs

flour

cocoa powder

sugar

whipped cream

heavy cream

oz chocolate

sugar,

Make the crepes by melting the butter and allowing it to brown slightly. Set aside.

In the same pot, warm the milk. Remove from heat.

In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.

Gradually mix in butter and warm milk. Chill.

On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.

Cool crepe. Repeat until all of the crepe batter is used.

Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.

For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.

Top with sifted powdered sugar (optional).

https://vid.tasty.co/output/16274/mp4_640x640/1480541150

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Elegant Braised Lamb Shank Dinner Recipe by Tasty

lb lamb shanks, 1 pound (455 g) each

kosher salt,

black pepper,

canola oil

carrots, minced, plus 1 pound (455 grams) oblique-cut

white onion, minced

celery,

tomato paste

red wine

chicken stock

orange, juiced

lemon, juiced

rosemary

thyme

bay leaves

lb brussels sprouts, halved

lb red pearl onion, peeled

olive oil,

white pepper,

unsalted butter,

sour cream

parsley,

lemon, zested

flaky sea salt

garlic,

fresh chives, chopped

horseradish

orange, zested

Season the lamb shanks all over with salt and pepper.

Heat the canola oil in a large Dutch oven over medium-high heat.

Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.

Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.

Add the tomato paste and cook until it browns and is aromatic, 5 minutes.

Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.

Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.

Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.

About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.

Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.

Fold in the butter, sour cream, and heavy cream until smooth and light.

Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.

To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.

https://vid.tasty.co/output/107810/landscape_480/1536085136

Here's what you need: flour, salt, butter, ice water, granny smith apple, sugar, flour, salt, cinnamon, nutmeg, lemon, egg, sugar, vanilla ice cream

Apple Pie From Scratch Recipe by Tasty

½ sticks butter, 1 1/2 sticks, cold, cubed

½ lb granny smith apple, cored, sliced, peeled

cinnamon

nutmeg

lemon

egg, beaten

vanilla ice cream

In a medium-sized bowl, add the flour and salt. Mix with fork until combined.

Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.

Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.

Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.

In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.

Mix until combined and all apples are coated. Refrigerate.

On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.

Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.

Pour in apple filling mixture and pat down.

Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.

Brush the pie with the beaten egg and sprinkle with the sugar.

Cut four slits in the top of the pie to create a vent.

Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.

https://vid.tasty.co/output/29645/mp4_640x640/1492635519

Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan

Kentucky Derby Pecan Pie Cheesecake Recipe by Tasty

graham cracker crumbs

butter, melted

oz cream cheese,

bourbon whiskey, divided

dark brown sugar

cornstarch

maple syrup, corn syrup

cream, warm to the touch

butter, cold

pecan,

In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.

Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.

In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.

Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.

Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.

While the cheesecake is cooking, prepare the stove-top pecan pie filling.

In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.

Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.

Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.

Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.

Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.

If you like, sprinkle with extra chopped pecans or garnish with whole pecans.

Let the cheesecake chill in the refrigerator until completely set.

Slice and serve cold or at room temperature.

https://vid.tasty.co/output/92411/landscape_480/1525369249

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal,  sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Hainanese Chicken Rice Recipe by Tasty

lb whole chicken, giblets removed

kosher salt, divided

scallion

gal cold water, plus more as needed

chicken fat, chopped

fresh ginger, minced

long grain rice,

chicken poaching broth

sambal

sriracha

lime juice

ginger,

garlic, finely minced

peanut oil

rice vinegar

fried garlic and ginger

oyster sauce

cucumbers, thinly sliced,

cilantro,

To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

Remove any excess fat from the chicken and set aside for later.

Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.

After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.

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