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"BITE INTO BLISS"
About Us
TASTY TALES IS ONE OF THE INTERESTED FOOD BLOGS ON INTERNET. IT WAS STARTED AS A CASCUALLY BUT NOW IS FULL TYIME BUSINESS THAT CONNECT MILLIONS OF PEOPLE.
FROM THE TASTY TALES FOOD BLOGS HOMEPAGES , YOU CAN QUICKLY FIND AMAZING AND HONEST RECIPES BY CLICKING ON CATEGORIES LIKE:- HEALTHY,
COMFORT FOOD , INSTANT POT AND MANY MORE.
Healthy recipes
CUCUMBER PASTA RECIPES:-8 oz (about 225g) pasta of your choice (penne or bowtie work well) 2 cucumbers, thinly sliced 1/2 red onion, thinly sliced 1/2 cup cherry tomatoes, halved 1/4 cup black olives, sliced (optional) 1/4 cup feta cheese, crumbled (optional) 1/4 cup olive oil 2 tablespoons white wine vinegar or lemon juice 1 clove garlic, minced 1 teaspoon Dijon mustard 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) Salt and pepper to taste Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.Prepare the Dressing: In a small bowl, whisk together olive oil, white wine vinegar or lemon juice, minced garlic, Dijon mustard, chopped dill, salt, and pepper. Adjust seasoning to taste. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, sliced cucumbers, red onion, cherry tomatoes, and black olives (if using).Add the Dressing: Pour the dressing over the salad ingredients. Toss gently to combine, ensuring everything is evenly coated with the dressing.Add Optional Ingredients: If desired, sprinkle crumbled feta cheese over the salad and gently toss again.Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Comfort foods
ONE-PAN LEMONGARLIC BUTTER CHICKEN:-4 boneless, skinless chicken breasts Salt and pepper, to taste 2 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon Italian seasoning (or dried herbs of your choice) 1/2 cup chicken broth Juice of 1 lemon Zest of 1 lemon 2 tablespoons butter Fresh parsley, chopped (for garnish) Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove chicken from skillet and set aside.In the same skillet, add minced garlic and Italian seasoning. Cook for 1 minute until fragrant.Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.Stir in butter until melted and sauce is slightly thickened.Return chicken breasts to the skillet, spooning sauce over them. Simmer for another 2-3 minutes to heat through.Garnish with chopped fresh parsley before serving.Optional: Serve the lemon garlic butter chicken with steamed vegetables or over pasta or rice for a complete meal.
Baking and desserts
CLASSIC VANILLA CUPCAKES :- 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2 cup milk.Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.In a medium bowl, whisk together the flour, baking powder, and salt.In a large bowl, beat together the butter and sugar until light and fluffy.Beat in the eggs one at a time, then stir in the vanilla extract.Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture, mixing just until incorporated.Divide the batter evenly among the muffin cups, filling each about 2/3 full.Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting
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