Author: HasenChat TV

https://hasenchat.tv/wp-content/uploads/2022/10/Smashed-roast-potatoes.mp4

Smashed roast potatoes are a delicious and crispy alternative to traditional roasted or mashed potatoes. They have a crispy exterior and a fluffy interior, making them a perfect side dish for various meals. Here’s a simple recipe to make smashed roast potatoes:

Ingredients:

• 1.5 pounds (about 680 grams) baby or small potatoes (Yukon Gold or red potatoes work well)
• 2-3 tablespoons olive oil
• Salt and black pepper, to taste
• 2-3 cloves garlic, minced (optional)
• Fresh rosemary or thyme sprigs (optional, for added flavor)
• Grated Parmesan cheese (optional, for garnish)
• Chopped fresh parsley or chives (optional, for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven to preheat as well.
2. Prepare the Potatoes: Wash and scrub the potatoes, but leave the skins on for extra flavor and texture. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat and simmer for about 15-20 minutes or until the potatoes are fork-tender.
3. Drain and Cool: Drain the cooked potatoes in a colander and let them cool for a few minutes until they are safe to handle.
4. Smash the Potatoes: Place each potato on a clean kitchen towel or paper towel. Use the palm of your hand or a flat surface (like a spatula) to gently press down on each potato until it’s partially flattened but still holds together. Be careful not to completely mash them; you want them to remain in one piece.
5. Season the Potatoes: In a large bowl, toss the smashed potatoes with olive oil, minced garlic (if using), salt, and black pepper. You can also add fresh rosemary or thyme sprigs for added flavor.
6. Roast the Potatoes: Carefully remove the preheated baking sheet from the oven. Brush it with a bit of olive oil to prevent sticking. Place the seasoned smashed potatoes on the baking sheet in a single layer, making sure they have some space between them for crispiness. Roast in the preheated oven for about 20-25 minutes or until the potatoes are golden and crispy.
7. Serve: Once the potatoes are roasted to your liking, remove them from the oven. If desired, sprinkle them with grated Parmesan cheese and chopped fresh parsley or chives for added flavor.
8. Enjoy your crispy smashed roast potatoes as a side dish with your favorite main course!

These smashed roast potatoes are versatile and can be seasoned with various herbs and spices to suit your taste. They make a great addition to any meal, from weeknight dinners to holiday feasts.

https://hasenchat.tv/wp-content/uploads/2022/10/Slow-Cooker-Buffalo-Chicken-Lettuce-Wraps.mp4

Slow Cooker Buffalo Chicken Lettuce Wraps are a delicious and low-carb alternative to traditional buffalo chicken sandwiches or wraps. They are packed with spicy buffalo flavor and served in crisp lettuce cups. Here’s a simple recipe to make Slow Cooker Buffalo Chicken Lettuce Wraps:

Ingredients:

For the Buffalo Chicken Filling:

• 2 pounds boneless, skinless chicken breasts
• 1 cup buffalo sauce (store-bought or homemade)
• 1/2 cup chicken broth
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried dill (optional)
• Salt and black pepper, to taste

For Serving:

• Iceberg lettuce leaves (or any lettuce with large, sturdy leaves)
• Ranch or blue cheese dressing (for drizzling)
• Chopped celery and carrot sticks (optional, for added crunch)

Instructions:

1. Place Chicken in Slow Cooker: Place the boneless, skinless chicken breasts in the slow cooker.
2. Make Buffalo Sauce: In a medium saucepan over low heat, combine the buffalo sauce, chicken broth, unsalted butter, minced garlic, onion powder, dried dill (if using), salt, and black pepper. Stir until the butter is melted and the ingredients are well combined.
3. Pour Sauce Over Chicken: Pour the buffalo sauce mixture over the chicken breasts in the slow cooker.
4. Cook: Cover the slow cooker and cook on LOW for 4-5 hours or until the chicken is tender and easily shreds with a fork.
5. Shred Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the buffalo sauce mixture. Let it sit for an additional 15-30 minutes on LOW to soak up the flavors.
6. Assemble Lettuce Wraps: To serve, take a large lettuce leaf and spoon some of the buffalo chicken filling onto it. Top with chopped celery and carrot sticks for added crunch, if desired.
7. Drizzle with Dressing: Drizzle ranch or blue cheese dressing over the buffalo chicken, and if you like it extra spicy, add a little more buffalo sauce.
8. Serve: Serve your Slow Cooker Buffalo Chicken Lettuce Wraps immediately.

These lettuce wraps are perfect for a light and spicy meal. You can also customize them with your favorite toppings, such as diced tomatoes, sliced green onions, or shredded cheese. Enjoy your flavorful and low-carb buffalo chicken wraps!

https://hasenchat.tv/wp-content/uploads/2022/10/Slow-Cooker-Baked-Potatoes.mp4

Slow Cooker Baked Potatoes are a convenient and fuss-free way to prepare perfectly cooked potatoes with minimal effort. They make a versatile side dish that can be customized with various toppings and served with your favorite main courses. Here’s a simple recipe for making Slow Cooker Baked Potatoes:

Ingredients:

• 4 large russet potatoes, washed and scrubbed
• Olive oil (for rubbing)
• Salt (optional)
• Toppings of your choice (e.g., butter, sour cream, shredded cheese, chives, bacon bits)

Instructions:

1. Prepare the Potatoes: Begin by washing and scrubbing the russet potatoes to remove any dirt or debris. You can choose to peel them or leave the skins on, depending on your preference. Prick each potato several times with a fork to allow steam to escape during cooking.
2. Rub with Olive Oil: Rub each potato with a small amount of olive oil to help the skins become crispy during cooking. If desired, sprinkle a little salt on the potato skins for added flavor.
3. Wrap in Foil (Optional): You have the option to wrap each potato individually in aluminum foil, which can help retain moisture and cook them evenly. However, it’s not necessary, and you can cook them without foil if you prefer.
4. Arrange in Slow Cooker: Place the prepared potatoes in the slow cooker. You can stack them if necessary, but try to arrange them so they are not tightly packed.
5. Cook: Cover the slow cooker with its lid and cook the potatoes on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The cooking time may vary depending on the size and type of your slow cooker, as well as the size of the potatoes.
6. Check for Doneness: To check if the potatoes are done, insert a fork or knife into the center of a potato. It should easily slide in, indicating that the potatoes are tender and fully cooked. If needed, you can cook them for a bit longer.
7. Serve: Once the potatoes are done, carefully remove them from the slow cooker. Cut a slit in the top of each potato and fluff the insides with a fork. Add your favorite toppings, such as butter, sour cream, shredded cheese, chives, bacon bits, or any other toppings you prefer.
8. Enjoy your Slow Cooker Baked Potatoes as a side dish or a satisfying meal!

These slow cooker baked potatoes are a convenient way to enjoy perfectly cooked potatoes without heating up your oven. They make a great accompaniment to grilled or roasted meats, and you can customize them with your favorite toppings to suit your taste.

https://hasenchat.tv/wp-content/uploads/2022/10/Slow-Cooker-Adobo-Chicken-with-Bok-Choy.mp4

Slow Cooker Adobo Chicken with Bok Choy is a flavorful and easy-to-prepare dish that combines the rich flavors of Filipino adobo with the freshness of bok choy. The slow cooker makes it a convenient and hands-off recipe. Here’s how to make it:

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup vinegar (white or apple cider vinegar)
• 1/4 cup water
• 4 cloves garlic, minced
• 1 onion, sliced
• 2 bay leaves
• 1 teaspoon peppercorns (crushed black peppercorns)
• 1-2 bok choy heads, cleaned and chopped into large pieces
• Cooked white or brown rice, for serving
• Chopped green onions and sliced red chili (for garnish, optional)

Instructions:

1. Prepare the Chicken: Place the boneless, skinless chicken thighs in the slow cooker.
2. Make the Adobo Sauce: In a separate bowl, combine the soy sauce, vinegar, water, minced garlic, sliced onion, crushed peppercorns, and bay leaves to create the adobo sauce.
3. Pour Sauce Over Chicken: Pour the adobo sauce over the chicken thighs in the slow cooker.
4. Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should become tender and absorb the flavors of the sauce.
5. Add Bok Choy: About 30 minutes before the end of the cooking time, add the chopped bok choy to the slow cooker. This will allow the bok choy to wilt and absorb some of the delicious adobo flavors while retaining its freshness and crunch.
6. Check for Doneness: Make sure the chicken is fully cooked and tender. It should easily shred or fall apart with a fork when done.
7. Serve: Serve the slow cooker adobo chicken and bok choy over cooked white or brown rice. Garnish with chopped green onions and sliced red chili if you like a bit of heat.
8. Enjoy your Slow Cooker Adobo Chicken with Bok Choy!

This dish offers a wonderful blend of savory and tangy flavors from the adobo sauce, and the bok choy adds a refreshing and healthy element to the meal. It’s a comforting and satisfying dish that’s perfect for weeknight dinners or family gatherings.

https://hasenchat.tv/wp-content/uploads/2022/10/Shrimp-and-Rice-with-Olives-and-Oranges.mp4

Shrimp and rice with olives and oranges is a delightful and flavorful dish that combines the sweetness of oranges with the briny goodness of olives and the succulence of shrimp. Here’s a recipe to make this delicious dish:

Ingredients:

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1/2 cup orange juice (freshly squeezed if possible)
• Zest of 1 orange
• 1/2 cup pitted green olives, sliced
• 1/4 cup chopped fresh parsley
• 2 green onions, chopped
• Salt and black pepper to taste
• Orange slices or wedges (for garnish, optional)

Instructions:

1. Marinate the Shrimp: In a bowl, combine the peeled and deveined shrimp with minced garlic, paprika, salt, black pepper, and 1 tablespoon of olive oil. Toss to coat the shrimp evenly, cover, and let them marinate in the refrigerator for about 15-30 minutes.
2. Cook the Rice: In a medium saucepan, combine the white rice, chicken or vegetable broth, and orange juice. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
3. Prepare the Shrimp: While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set them aside.
4. Assemble the Dish: In a large mixing bowl, combine the cooked rice, orange zest, sliced green olives, chopped parsley, and chopped green onions. Toss everything together to mix well. Season with additional salt and black pepper to taste.
5. Serve: To serve, spoon the orange and olive rice mixture onto plates or a serving platter. Top with the cooked shrimp. Garnish with orange slices or wedges if desired.
6. Enjoy your Shrimp and Rice with Olives and Oranges!

This dish offers a delightful combination of citrusy and savory flavors. It’s a perfect choice for a special dinner or a refreshing meal on a warm day. You can customize it by adding other ingredients like roasted red peppers or capers for extra flavor.

https://hasenchat.tv/wp-content/uploads/2022/10/Scrambled-Tofu.mp4

Scrambled tofu is a delicious and vegan alternative to scrambled eggs. It’s a versatile dish that can be seasoned and customized to suit your taste. Here’s a basic recipe for making scrambled tofu:

Ingredients:

• 1 block (14-16 ounces) firm or extra-firm tofu
• 2 tablespoons olive oil or vegan butter
• 1/2 onion, finely chopped
• 1 bell pepper, diced (optional)
• 2 cloves garlic, minced (optional)
• 1/2 teaspoon turmeric (for color)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• Chopped fresh herbs (e.g., parsley, cilantro) for garnish (optional)
• Sliced green onions for garnish (optional)

Instructions:

1. Prepare the Tofu:

• Remove the tofu from its packaging and drain any excess liquid.
• You can either crumble the tofu by hand or use a fork to break it into small, irregular pieces, resembling the texture of scrambled eggs.

1. Sauté the Vegetables (Optional):

• Heat the olive oil or vegan butter in a large skillet over medium heat.
• Add the finely chopped onion and diced bell pepper (if using). Sauté for about 3-4 minutes until the vegetables start to soften.
• Add the minced garlic (if using) and sauté for an additional 1-2 minutes until fragrant.

1. Add the Tofu:

• Push the sautéed vegetables to one side of the skillet and add the crumbled tofu to the other side.
• Sprinkle the turmeric, ground cumin, paprika, salt, and black pepper over the tofu.

1. Scramble the Tofu:

• Using a spatula, gently stir and toss the tofu and spices to combine. Continue to cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and has absorbed the flavors.

1. Adjust Seasoning:

• Taste the scrambled tofu and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your taste.

1. Garnish and Serve:

• If desired, garnish the scrambled tofu with chopped fresh herbs (e.g., parsley or cilantro) and sliced green onions.
• Serve the scrambled tofu hot on its own or with toast, tortillas, or as a filling for breakfast burritos.

1. Enjoy your vegan Scrambled Tofu!

Scrambled tofu is not only a great breakfast option but also works well as a filling for sandwiches, wraps, or as a protein-rich topping for salads. Feel free to customize it with your favorite vegetables and seasonings for added variety and flavor.

https://hasenchat.tv/wp-content/uploads/2022/10/Sausage-Flowers.mp4

https://hasenchat.tv/wp-content/uploads/2022/10/Salted-Dark-Chocolate-Hazelnut-Caramel-Truffles.mp4

Salted Dark Chocolate Hazelnut Caramel Truffles are a delightful and indulgent treat that combines the rich flavors of dark chocolate, toasted hazelnuts, and creamy caramel with a touch of salt for the perfect balance of sweet and salty. Here’s a recipe to make these decadent truffles:

Ingredients:

For the Truffle Filling:

• 8 ounces (about 1 1/2 cups) dark chocolate (70% cocoa or higher), finely chopped
• 1/2 cup heavy cream
• 1/4 cup caramel sauce (store-bought or homemade)
• 1/2 cup toasted hazelnuts, finely chopped
• 1/4 teaspoon sea salt, plus extra for garnish
• 1/2 teaspoon pure vanilla extract

For the Outer Coating:

• 8 ounces dark chocolate, finely chopped
• Crushed toasted hazelnuts (optional, for garnish)

Instructions:

1. Prepare the Truffle Filling:

• Place the finely chopped dark chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat immediately.
• Pour the hot cream over the chopped chocolate and let it sit for a minute to melt the chocolate.
• Stir the mixture gently until the chocolate is completely melted and smooth.
• Stir in the caramel sauce, finely chopped toasted hazelnuts, sea salt, and pure vanilla extract. Mix until everything is well combined.

1. Chill the Filling:

• Cover the bowl with plastic wrap, making sure the wrap touches the surface of the mixture to prevent a skin from forming.
• Refrigerate the truffle filling for at least 2 hours or until it becomes firm enough to handle.

1. Shape the Truffles:

• Once the filling is firm, use a spoon or a melon baller to scoop out small portions and shape them into truffle-sized rounds. Place the truffle rounds on a baking sheet lined with parchment paper.
• If the mixture is too sticky to handle, you can dust your hands with cocoa powder or powdered sugar.

1. Chill Again:

• Return the shaped truffles to the refrigerator and chill for an additional 30 minutes to firm them up.

1. Prepare the Outer Coating:

• Melt the remaining 8 ounces of finely chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave at 30-second intervals, stirring until smooth.

1. Coat the Truffles:

• Using a fork or dipping tool, carefully dip each truffle into the melted chocolate, allowing any excess chocolate to drip back into the bowl.
• Place the coated truffles back on the parchment-lined baking sheet.

1. Garnish:

• While the chocolate coating is still wet, sprinkle a pinch of sea salt and crushed toasted hazelnuts (if using) on top of each truffle.

1. Set and Serve:

• Allow the truffles to set at room temperature or in the refrigerator until the chocolate coating hardens.

1. Serve and Enjoy your Salted Dark Chocolate Hazelnut Caramel Truffles!

These truffles make for a luxurious and impressive dessert or gift. Store them in an airtight container in the refrigerator and bring them to room temperature before serving for the best texture and flavor.

https://hasenchat.tv/wp-content/uploads/2022/10/Salmon-Patties.mp4

Salmon patties, also known as salmon cakes or salmon croquettes, are a delicious and budget-friendly dish made from canned salmon. They are easy to prepare and can be served as a main course, sandwich filling, or appetizer. Here’s a basic recipe for making salmon patties:

Ingredients:

• 1 can (14-15 ounces) pink or red salmon, drained and flaked (remove any bones and skin)
• 1/2 cup breadcrumbs (you can use plain or seasoned breadcrumbs)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red or green bell pepper (optional)
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional)
• 1/2 teaspoon dried dill (optional)
• Salt and black pepper to taste
• 2-3 tablespoons vegetable oil (for frying)
• Lemon wedges and tartar sauce for serving (optional)

Instructions:

1. Prepare the Salmon: Open the can of salmon, drain it, and remove any skin and bones. Flake the salmon into small pieces using a fork.
2. Mix the Ingredients: In a large mixing bowl, combine the flaked salmon, breadcrumbs, finely chopped onion, and bell pepper (if using).
3. Make the Binding Mixture: In a separate bowl, whisk together the mayonnaise, egg, lemon juice, Dijon mustard (if using), dried dill (if using), salt, and black pepper.
4. Combine Everything: Pour the mayonnaise mixture over the salmon mixture in the large bowl. Gently fold and mix everything together until well combined. The mixture should hold together when pressed.
5. Form Patties: Divide the salmon mixture into equal portions and shape them into patties, about 1/2 to 3/4 inch thick. You can make them any size you prefer, but smaller patties are easier to handle.
6. Heat Oil: Heat the vegetable oil in a skillet or frying pan over medium heat.
7. Fry the Salmon Patties: Carefully place the salmon patties in the hot oil and cook for about 3-4 minutes on each side or until they are golden brown and cooked through. Use a spatula to flip them gently.
8. Drain and Serve: Once cooked, transfer the salmon patties to a plate lined with paper towels to drain any excess oil.
9. Serve: Serve the salmon patties hot with lemon wedges and tartar sauce if desired. They are also great in sandwiches or as a main course alongside a salad or vegetables.
10. Enjoy your homemade Salmon Patties!

These salmon patties are a delicious way to enjoy the flavors of salmon, and they’re perfect for a quick and satisfying meal. You can customize them by adding herbs, spices, or other ingredients of your choice to suit your taste.

https://hasenchat.tv/wp-content/uploads/2022/10/Royal-Icing.mp4

Royal icing is a versatile and classic icing used in cake decorating and cookie decorating. It dries to a hard, smooth finish and is often used for intricate designs and decorations on cakes, cookies, and gingerbread houses. Royal icing is made from just a few simple ingredients: egg whites or meringue powder, powdered sugar, and water. Here’s a basic recipe for making royal icing:

Ingredients:

• 2 large egg whites (or 2 tablespoons of meringue powder)
• 4 cups powdered sugar (confectioner’s sugar)
• 2-3 tablespoons warm water
• 1/2 teaspoon vanilla extract (optional, for flavor)

Instructions:

1. Prepare the Mixing Bowl and Utensils:

• Make sure your mixing bowl and utensils are clean and free from any grease or oil, as even a small amount of grease can affect the consistency of royal icing.

1. Combine Ingredients:

• In a large mixing bowl, combine the egg whites (or meringue powder) and about half of the powdered sugar. Begin mixing at low speed to avoid creating a dusty mess.
• Gradually add the warm water and vanilla extract (if using) while continuing to mix.
• Slowly add the remaining powdered sugar and mix until the icing becomes thick and smooth. If the icing is too thick, you can add a little more water, a teaspoon at a time, until you reach your desired consistency.

1. Mix to the Right Consistency:

• Royal icing can be adjusted to different consistencies depending on your needs:
  • Flood Consistency: To create a smooth, flowing icing for filling in larger areas, add more water until the icing falls off the spoon in a steady stream and disappears into the rest of the icing within 10 seconds.
  • Piping Consistency: For detailed decorations and outlines, you’ll want a thicker consistency. Add more powdered sugar to achieve this. The icing should hold its shape when piped but not be too stiff.

1. Color the Icing (Optional):

• If you want to color the icing, add gel food coloring a little at a time until you reach the desired color. Gel food coloring works well because it won’t dilute the icing.

1. Cover to Prevent Drying:

• Royal icing dries quickly when exposed to air, so keep it covered with a damp cloth or plastic wrap while you’re not using it to prevent it from drying out.

1. Decorate:

• Use the royal icing to decorate your cakes, cookies, or gingerbread houses. You can pipe it onto cookies to create intricate designs, use it for writing, or flood the surface of cookies to create a smooth and glossy finish.

1. Allow to Dry:

• Royal icing will take some time to dry and harden. Depending on the humidity and thickness of the icing, it can take several hours to overnight to fully set.

1. Enjoy your beautifully decorated treats!

Royal icing is an excellent choice for creating elegant and detailed decorations. You can use it to make flowers, lace, borders, and other intricate designs on cakes and cookies. It’s also commonly used in the construction of gingerbread houses.