recipeincaption

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Chimichurri Steak Bites (The best thing from Argentina not named Messi) 🥩 For everyone asking about the app, search “Osta” on the App Store or Google Play (it’s completely free to use!!)🫶 Juicy steak bites, creamy garlic mashed potatoes, and an addictive chimichurri… 🤤 For the Chimichurri: -2 to 3 red chilis, deseeded -5 garlic cloves -1/2 cup parsley -1/2 cup cilantro (optional) -3 green onions -1 tsp dried oregano -1 tsp salt -1 tsp pepper -1 tbsp fresh lemon juice -1/4 cup red wine vinegar -1/2 cup olive oil For the Steak: -16 oz (450 g) ribeye steak (top sirloin works too) -2 tsp salt & 1 tsp pepper -3 tbsp unsalted butter -Fresh rosemary sprigs & garlic cloves (optional) For the Mashed Potatoes: -2 lbs (0.9 kg) Yukon Gold potatoes -2 garlic heads, roasted (optional) -1/4 cup butter, room temperature -1/2 cup heavy cream (or milk) -Salt & pepper to taste 1. Add all of the chimichurri ingredients to a food processor or blender, pulse until finely chopped. Cover & refrigerate. 2. If roasting garlic for mashed potatoes: preheat your oven to 400°F (205°C). Slice the tops off both garlic heads, drizzle with olive oil, season with salt, wrap in foil, & roast for 45–60 mins, or until soft. 3. Peel & quarter the potatoes, place in a large pot & cover with water by about 1 inch. Bring to a boil & cook until a fork slides through with nearly no resistance, about 15–20 mins. Drain, & let the potatoes sit in the hot pot for 1–2 mins to dry. 4. Mash using a potato ricer or masher. Heat the cream until warm (pot or microwave). Squeeze in the garlic & add butter, gradually stir/mix in the cream. Season with salt & pepper. 5. Cut steak into large bite-sized pieces, & season with salt & pepper. Heat a large skillet over high heat with a drizzle of neutral oil. Once the pan is smoking hot, add the steak (work in batches if needed). Cook until a deep crust forms, about 2–3 mins per side. Reduce heat to medium, add butter + rosemary & garlic (if using), baste for about 1 min. #recipesoftiktok #steak #easydinner

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Cinnamon Roll Bites 🤎 For ALL of you asking about the app I made, search “Osta” on the app or play store. You can save any recipe from social media and it’ll reformat it into a perfect written recipe (it’s free to use!!) 🫡 These cinnamon roll bites are the ultimate dessert made in under 20 minutes! No yeast. Thank me later. Ingredients: Cinnamon Roll Dough:
-15 tbsp (117 g) all purpose flour
-1 tbsp (8 g) cornstarch
-1 tsp baking powder
-1/2 tsp salt
-1 tbsp sugar
-1 tsp cinnamon
-1/3 cup (80 ml) whole milk
-2 tbsp melted butter
-1 tsp vanilla Cinnamon Sugar Coating:
-2 tbsp melted butter
-2 tbsp white sugar
-2 tsp cinnamon
-Pinch of salt Cinnamon Butter (Optional):
-3 tbsp butter
-3 tbsp brown sugar
-1 tsp cinnamon -3 tbsp heavy cream (optional) Vanilla Cream Cheese Glaze:
-2 oz (55 g) cream cheese, room temperature
-2 tbsp butter, room temperature
-2/3 cup powdered sugar
-1/2 tsp vanilla
-Splash of milk, as needed Instructions: 1. Preheat your oven to 375°F (190°C). 2. In a bowl, whisk together flour, cornstarch, baking powder, salt, sugar, and cinnamon. In a separate bowl, whisk the milk, melted butter, and vanilla. Pour the wet ingredients into the dry & mix until a shaggy dough forms. 3. Transfer the dough to a lightly floured surface and knead for 1-2 mins, until smooth. Trust the process. 4. Roll the dough into a log about 12 inches long (30 cm) and 3 inches wide (8 cm). Slice it in half lengthwise, then cut across 5-6 times to create bite-sized pieces. Roll each piece into a ball. 5. Toss the dough balls with the melted butter, sugar and cinnamon until evenly coated. 6. Arrange the dough balls in a greased oven-safe skillet or dish. 7. If using, microwave the butter, brown sugar, and cinnamon until melted, then stir. Pour it over the balls. Drizzle the cream over the top if using. 8. Bake for 10-12 mins, or until puffed & lightly golden. 9. While baking, beat the cream cheese, butter, powdered sugar, vanilla, & a splash of milk until smooth. 10. Let them cool for a few mins, pour over the icing and enjoy! #dessert #baking #tiktokrecipe #fyp #viral

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Street Corn Chicken Bowls: Gut Healthy Edition 🌽 @Nature Made Juicy spiced chicken, the most addictive green sauce you've ever made, and a zesty street corn salad. High protein, gut-healthy and paired with my daily Nature Made Probiotic + Prebiotic Fiber Gummies… weeknight approved 🫡 #partner For the Chicken: -1.5 lbs (680g) boneless, skinless chicken thighs -Seasoning: 1 tbsp smoked paprika, 1 tbsp chili powder, 2 tsp cumin, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp oregano, 2 tsp salt, 1 tsp pepper -3 tbsp olive oil -6 garlic cloves, minced -1 lime, juiced For the Street Corn: -30 oz (850 g) corn kernels (or 4 cobs) -⅓ cup red onion, finely diced -1 fresh jalapeno, diced (deseeded) -½ avocado, cubed -¼ cup fresh cilantro, chopped -⅓ cup cotija cheese (or feta), crumbled -Seasonings: 2 tsp chile lime, 1 tsp salt, 1 tsp pepper -¼ cup greek yogurt -¼ cup mayonnaise -½ lime, juiced For the Aji Verde: -½ cup greek yogurt -½ cup mayonnaise -1 small jalapeño, deseeded -1 1/2 cups cilantro, leaves and stems -4 to 5 garlic cloves -2 tsp black pepper -1 tsp salt -Juice of 1 lime Instructions: 1. In a bowl, combine the chicken with the spices, olive oil, garlic and lime juice. Mix well & marinate for as long as your patience can handle. 2. For even more flavor, char the corn in a hot skillet for 5–7 with a splash of neutral oil before mixing with the remaining street corn ingredients. Refrigerate. 3. To a food processor or blender, add all of the Aji Verde ingredients and blend until smooth & vibrant green. 4. I recommend making rice for the bowls! 2 cups of long grain white rice should do the trick. Once done, fluff with 2 tbsp olive oil, ¼ cup fresh cilantro and a splash of lime juice. 5. Heat a large pan over medium-high heat & add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden & cooked through. Set aside. 6. Assemble your bowls with the rice, chicken, street corn salad, a generous drizzle of aji verde, extra cotija, and fresh cilantro. Enjoy :)

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Osta will change how you cook entirely (stop ordering in so much and save that bag) #cookingathometiktoktv #recipesoftiktok #cooking

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Big Mac Smashburger Tacos, sir.

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Chili Crunch Honey Chicken Bowls 🔥 Sweet, savory, a little spicy... this one hits every note thanks to the @Momofuku new Chili Crunch sauce 🌶 The secret is Momofuku’s new Chili Crunch Sauce… their iconic Chili Crunch blended with miso & garlic into a smooth, squeezable sauce that makes the perfect marinade, dip or drizzle 🔥 Find the Chili Crunch Sauce online or at a grocery store near you. Check out the link in my bio to find a store near you! #momofukupartner For the Chicken: -1.5 lbs (680g) boneless, skinless chicken thighs, cubed -2 tsp garlic powder -2 tsp onion powder -2 tsp salt -1 tsp black pepper -1 tsp gochugaru (optional) -1/2 cup cornstarch, plus more as needed -2 tbsp avocado oil -Neutral oil, for pan-frying For the Chili Crunch Glaze: -2 tbsp soy sauce -1 tbsp rice vinegar -1 tbsp honey -2 tsp sesame oil -1–2 tbsp Momofuku’s Chili Crunch Sauce -5 garlic cloves, minced -3 tbsp butter For Serving: -Jasmine rice -Chili Crunch (Momofuku’s is the best) -Green onions, sliced -Sesame seeds Instructions: 1. Add chicken to a bowl with the seasonings, avocado oil & 1/2 cup cornstarch. Toss until evenly coated. For extra crunch, lightly toss each piece in a little additional cornstarch. 2. In a small bowl or jar, mix soy sauce, rice vinegar, honey, sesame oil, Chili Crunch Sauce & garlic until combined. 3. Heat a generous layer of neutral oil in a pan over medium-high. Once hot, add chicken in a single layer. Cook about 4 mins before flipping, then continue cooking until golden, crispy & cooked through, about 10–12 mins total. Remove chicken. 4. Reduce heat to low & let pan cool for about 2 mins. Mix glaze again, then add to pan. Cook 1 min, add butter & stir another 3–4 mins until glossy, bubbling & thickened. 5. Turn off heat, add chicken & toss. Serve over jasmine rice with Chili Crunch, green onions & sesame seeds :) #cookingathometiktoktv #recipesoftiktok #easydinner #dinnerideas

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Hot Honey Chicken Tenders 🍯🔥 For all of you asking about the app I made (it’s free!!) you can search “osta” on the App Store or Google Play 😁 A little sweet, a little spicy and majorly crispy… served with buttermilk ranch. For the Chicken: -2 lbs (0.9 kg) chicken breast, sliced into strips -2 cups buttermilk -1/3 cup pickle juice -Seasonings: 1 tsp garlic powder, 1 tsp paprika, 1 tsp cayenne pepper, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper -Neutral oil, for frying Flour Mixture: -2 cups all-purpose flour +1/2 cup cornstarch -1 tsp baking powder -Seasonings: 2 tsp garlic powder, 2 tsp paprika, 2 tsp salt, 2 tsp black pepper Hot Honey Sauce: -1/4 cup butter -2 to 3 tbsps hot sauce -1/3 cup honey For the Ranch: -1/2 cup mayonnaise + 1/2 cup sour cream -1/2 cup cold buttermilk (use less for a thicker dip) -1 teaspoon red wine vinegar  -1 teaspoon dried parsley -1 tbsp fresh dill weed (or 1 tsp dried dill) -Spices: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp fine sea salt, 1/2 tsp black pepper -1 tbsp fresh chives, optional Instructions: 1. Slice the chicken breasts into strips about 1 inch thick. Add to a mixing bowl with buttmilk, pickle juice, & chicken seasonings. Mix together. Cover & refrigerate for at least 2 hours, or overnight for extra tender chicken. 2. In a bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix. 3. Add neutral oil to a large pot until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C. Keep the oil around this temp at all times. 4. Drizzle a little buttermilk marinade into the flour mixture & stir to create flaky bits. Shake excess marinade off the chicken, coat each piece in the flour mixture. Shake off extra flour & place into the oil. 5. Don’t touch them for the first 1–2 mins. Fry for 7–8 mins, or until golden brown and cooked through. Transfer to wire rack. 6. Meanwhile, melt butter over medium-low heat. Add honey and 2–3 tbsp hot sauce and whisk until smooth. 7. Mix the ranch ingredients in a bowl. 8. Toss or brush the tenders with the hot honey sauce. Serve with buttermilk ranch & enjoy! #cookingathometiktoktv #recipe #recipesoftiktok #easydinner

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Raising Cane’s at Home 🐔🏠 For all of you asking - the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Crispy buttermilk chicken tenders, addictive Cane’s sauce and fluffy texas toast… all at home! For the Chicken: -2 lbs (0.9 kg) chicken breast, sliced into strips (or use tenderloins) -2 cups buttermilk -1/3 cup pickle juice -Seasonings: 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper -Neutral oil, for frying Flour Mixture: -2 cups all-purpose flour +1/2 cup cornstarch -1 tsp baking powder -Seasonings: 2 tsp garlic powder, 2 tsp paprika, 2 tsp salt, 2 tsp black pepper Cane’s Sauce -1/2 cup mayonnaise -1/4 cup ketchup -2 tsp Worcestershire sauce -Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp black pepper, 1 tsp seasoning salt Instructions: 1. Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized). In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken. 2. In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix. 3. Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C. Keeping the oil around this temperature ensures crispy chicken without burning the coating. 4. Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil. 5. Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust. Fry for 7–10 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain. 6. In a bowl, combine all the sauce ingredients then refrigerate. 7. Serve the chicken with a side of sauce, texas toast and fries! Enjoy :) #raisingcanes #cookingathometiktoktv #recipe #cooking #recipesoftiktok

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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

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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

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Crispy Chicken Caesar Wraps 🥬🐔 Golden crispy chicken, homemade Caesar, fresh romaine and lots of parmesan all wrapped up into one perfect bundle ☺️ The secret to that golden crust & bold flavor? Crush up @Simple Mills Almond Flour Crackers as the breading for the chicken! The Parmesan Garlic is my go-to. You can find the new Parmesan Garlic crackers at Whole Foods! #SimpleMillsPartner For the Chicken:
 -3 chicken breasts, sliced horizontally into 6 cutlets
 -Seasoning: 1 tbsp paprika, 1 tbsp garlic powder, 2 tsp seasoning salt, 2 tsp onion powder, 1 tsp pepper
 -2 large eggs, beaten
 -Flour Mixture: 3/4 cup all-purpose flour, 1 tsp each garlic powder, paprika, salt, pepper
 -1/2 box (2 oz) Simple Mills Parmesan Garlic Almond Flour Crackers, finely crushed
 -Neutral oil, for frying For the Caesar Salad:
 -2 heads romaine lettuce, chopped
 -4 garlic cloves, minced
 -1 tbsp anchovy paste (optional)
 -3/4 cup mayonnaise
 -1/2 lemon, juiced
 -1 1/2 tsp Worcestershire
 -1/2 tsp Dijon mustard
 -2 tsp black pepper + 1 tsp salt
 -1 tsp Tabasco or other hot sauce
 -1 tbsp red wine vinegar
 -1/2 cup fresh parmesan, grated
 -1/4 cup parm, for finishing For Assembly:
 -Large tortillas + Extra parm Instructions: 1. Make the Caesar: Mash garlic, anchovy paste (if using) & black pepper into a rough paste. Mix in the mayonnaise, lemon juice, Worcestershire, Dijon, salt, hot sauce, red wine vinegar & 1/2 cup parm. Refrigerate & don’t dress the lettuce yet. 2. Slice each chicken breast horizontally into 2 thin cutlets (6 total). Season both sides along with neutral oil. 3. Set up 3 bowls: seasoned flour, eggs & crushed crackers. Coat each cutlet flour → egg → cracker crumbs, pressing the crumbs on to help them stick. 4. Add neutral oil to generously coat the bottom of a large skillet & heat over medium-high to 350°F (175°C). In batches, fry for 3–4 mins per side until golden & cooked through. Remove, let rest & slice. 5. Add the chopped romaine to a bowl, toss with enough dressing to coat (may not need all of it). Top with more parm. 6. Lightly pan-fry tortillas with butter then assemble :) #dinnerideas #recipesoftiktok #chicken #cookingathometiktoktv

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Viral Dumpling Lasagna 🥟🔥 For ALL of you asking about the app I made, just search “Osta” on the app or play store. It is free & makes cooking social media recipes way easier 🙏 Homemade dumplings meet homemade lasagna 🤝… dare I say easier, quicker, and better than both? 👀 Ingredients:
-1 lb (450 g) ground chicken or pork
-1/2 cup green onions, chopped
-6 garlic cloves, minced
-3 tbsp soy sauce
-1 tbsp rice vinegar
-1 tbsp toasted sesame oil
-2 tbsp chili crunch
-1 tbsp fresh ginger, grated
-1 tbsp oyster sauce
-18 to 24 wonton or dumpling wrappers
-2 tbsp chicken stock (or water) For Garnish:
-Soy sauce
-Chili crunch
-Green onions, sliced
-Sesame seeds Instructions: 1. In a bowl, combine the ground chicken or pork with the green onions, garlic, soy sauce, rice vinegar, sesame oil, Chili Crunch, ginger, and oyster sauce. Mix with your hands until just combined. 2. Set up a steamer over a pot of gently boiling water. If you don’t have a steamer, simply place a heat-safe rack or trivet inside a large pot instead. Make sure your baking dish fits comfortably inside & the lid can fully close (I used an 8×8-inch dish). Keep the water level below the baking dish. 3. Briefly dip each wrapper in water for just 1–2 secs, then arrange a layer across the bottom of your dish. I used 6 wrappers per layer. Overlap them as needed to completely cover the bottom… the overlap actually helps everything hold together. 4. Spread a thin layer of the meat mixture over the wrappers. Repeat with wrappers and meat until everything is used. I made 4 layers, but work with whatever fits your dish. Finish with a final layer of wrappers, then pour the chicken stock evenly over top. 5. Carefully place the dish into your steamer, cover, & steam for 20–22 mins, keeping the water at a gentle boil. Remove once the meat is cooked through & the top is glossy. 6. Finish with a drizzle of soy sauce, plenty of chili crunch, sliced green onions, and sesame seeds. Slice it up like lasagna and enjoy this new family favorite! #dinner #recipe #tiktokrecipe #dinnerideas