All Tasty

All Tasty Hey guys! My name is Nicole and welcome to All Tasty! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all.

If I’m not cooking here, I’m either hiking or exploring new restaurants.

09/06/2025

A snack mix that'll have you feeling like a million bucks? Count us in 🙋‍♀️

Ingredients:
2 cups bite-size Cheddar cheese crackers (such as Cheez-Its®)
2 cups Cheddar cheese flavored snack mix (such as Chex Mix®)
2 cups cone-shaped nacho cheese flavored corn snacks (such as Bugles®)
2 cups fish-shaped Cheddar cheese crackers (such as Goldfish®)
2 cups mini saltine crackers
1 cup pretzel twists
1/2 cup freshly grated Parmesan cheese
1/3 cup olive oil
2 tablespoons crushed red pepper
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Directions:

Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).

Toss together all ingredients in a large bowl until evenly coated. Transfer to a large rimmed baking sheet, spreading into an even layer.

Bake in preheated oven until lightly toasted and cracker mixture is mostly dry, about 15 minutes, stirring once halfway through.

Serve and enjoy!

🧑‍🍳:

02/06/2025

Old school taste, new school vibe.

02/06/2025

Strawberry shortcake, but make it... donuts!

02/06/2025

Best hack of the year!

31/05/2025

Cheesy Pigs in a Blanket
Tasty mozzarella cheese is added to these pigs in a blanket. Serve with marinara sauce for dipping.

Ingredients :
• 1 box (2 sheets) frozen puff pastry, thawed
• 12 mozzarella string cheese sticks
• 6 links cooked Italian chicken sausage, halved lengthwise
• 1 large egg, beaten
• 1/2 cup marinara sauce, or as needed, for dipping

Directions :
1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Roll out pastry on a lightly floured work surface and cut into 12 rectangles that are approximately the same length as the sausage. Place a piece of sausage in the center of the dough and place a cheese stick on top of the sausage. Roll the pastry around the sausage and cheese and press to seal the edges. Repeat with remaining sausage, cheese and pastry, and place the rolls, seam side down, on the prepared baking sheet.
3. Brush egg lightly over each roll. Using a small sharp knife, cut 3 very small slits into the top of each roll.
4. Bake in the preheated oven until well puffed and golden brown, 17 to 20 minutes. Serve with marinara for dipping.

31/05/2025

These calzones are the real deal because there is no tomato sauce inside! We eat them at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone if desired.

Ingredients :
Dough:
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon olive oil
• 1 large egg, beaten
Filling:
• 1 ½ cups shredded Cheddar cheese
• ½ cup ricotta cheese
• ½ cup diced pepperoni
• ½ cup sliced fresh mushrooms
• 1 tablespoon dried basil leaves

Directions :
1. Make dough: Dissolve yeast in warm water in a mixing bowl; let sit until foamy, about 5 minutes. Add 1 tablespoon oil, sugar, and salt; mix in 1 cup flour until smooth. Gradually stir in remaining flour until dough is smooth and workable.
2. Turn dough out onto a lightly floured surface. Knead dough until it is elastic, about 5 minutes. Place 1 teaspoon olive oil in a large bowl; lay dough in the bowl and flip to coat with oil. Cover and let rise until almost doubled in size, about 40 minutes.
3. Meanwhile, make the filling: Combine Cheddar cheese, ricotta cheese, pepperoni, mushrooms, and basil leaves in a medium bowl. Mix well, cover, and refrigerate to chill.
4. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. Punch down dough; divide into 2 equal pieces. Roll each piece out on a lightly floured surface into 1/8-inch-thick circles. Fill each circle with 1/2 of the cheese and meat filling.
6. Fold dough over filling to make a semicircle. Press edges down with the tines of a fork to seal. Brush the top of each calzone with beaten egg and place on the prepared baking sheet.
7. Bake in the preheated oven until golden brown, about 30 minutes. Serve hot.

30/05/2025

Uncrustables for breakfast? We’re in 🍽️

30/05/2025

Now, THIS is a salad we can get behind! 🥓 To make it, load up your broccoli with bacon, parmesan, toasted breadcrumbs, and Caesar dressing. 🥦

Ingredients:
8 cups bite-sized fresh broccoli florets
2 tablespoons canola oil
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/2 cup canola oil
1/2 cup shaved Parmesan cheese, divided
3 hard-cooked eggs, peeled
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 garlic clove, peeled
1 teaspoon Dijon mustard
4 bacon slices, cut into 1-inch pieces
1/3 cup panko (Japanese-style breadcrumbs)

Directions:
1. Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C).
2. Spread out broccoli on a large rimmed baking sheet. Toss with 2 tablespoons of the canola oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper until evenly coated.
3. Roast in the preheated oven until broccoli is bright green and browned in spots, 18 to 20 minutes.
4. Meanwhile, combine 1/2 cup oil, 1/4 cup Parmesan cheese, eggs, lemon juice, Worcestershire sauce, garlic, Dijon mustard, 3/4 teaspoon black pepper, and 3/4 teaspoon salt in a blender; process until smooth, about 2 minutes. Refrigerate until ready to serve.
5. Add bacon to a large skillet over medium heat and cook, stirring occasionally, until crispy, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in skillet and do not wipe clean; discard remaining drippings.
6. Add panko and remaining 1/4 teaspoon black pepper to skillet over low heat; cook, stirring constantly, until golden brown, about 3 minutes. Remove from heat.
7. Transfer broccoli to a large serving bowl. Top with panko, bacon, and remaining 1/4 cup Parmesan. Drizzle with desired amount of Caesar dressing. Refrigerate remaining Caesar dressing for up to 4 days.

30/05/2025

That feeling when you get home and dinner’s ready 💁 >>>

This Church Roast is one of the easiest meals you’ll ever make! It can even be prepared without you needing to be in the kitchen. And if you want to take your roast to the next level, make a gravy with the drippings. 🍖

Ingredients:
1 (3 pound) beef eye of round roast
salt and pepper to taste

Directions:
Gather the ingredients. Preheat the oven to 500 degrees F (260 degrees C).
Season roast with salt and pepper.
Place in a roasting pan or baking dish. Do not cover or add water.
Place roast in the preheated oven and reduce temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time.
Remove roast from the oven and check that the internal temperature is at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

👨‍🍳: Nicole

29/05/2025

We cannot brie-lieve we didn't make this sooner! 😍
Garlic Butter Brie is something straight from our cheese dreams. Learn more ooey-gooey recipes and hacks in Nicole's NEW

📸:

29/05/2025

This Wet Wet Sauce is one of our 2024 favorites! It's so good you’ll be putting it on everything. It’s so addicting, and the most important ingredient is Korean chili flakes. 100% make it!

Ingredients :
• 1/2 bunch green onions, white parts only, thinly sliced
• 2 tablespoons minced garlic
• 1 1/2 tablespoons minced fresh ginger
• 3 tablespoons Korean chili flakes or crushed red pepper
• 1 1/2 teaspoons sesame seeds
• 1 tablespoon sesame oil
• 2/3 cup neutral vegetable oil
• 1/4 cup soy sauce
• 1 1/2 tablespoons oyster sauce
• 3 tablespoons rice vinegar

Directions :
1. Add scallions, garlic, ginger, chili flakes, sesame seeds, and sesame oil to a heat-safe bowl with plenty of room left to add more ingredients.
2. Heat neutral oil over medium-high heat in a small saucepan until hot, about 5 minutes. Pour hot oil carefully over green onion mixture. It will bubble up, so pour slowly. Once the bubbling stops, stir the mixture and allow to cool slightly.
3. Stir in soy sauce, oyster sauce and vinegar. Transfer mixture to a jar or container with a tight fitting lid and refrigerate until ready to use.

29/05/2025

These baked shotgun shells are an out of this world appetizer - pasta shells are stuffed with ground sirloin and cheese, wrapped in bacon, and baked until crispy.

All you need is :
Ingredients :
• 24 manicotti pasta shells (from 2 8-ounce packages)
• 1/2 lb. ground sirloin
• 1 lb. spicy Italian sausage
• 1/4 cup finely chopped onion
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup shredded Cheddar and Monterey Jack cheese
• 1 (8-ounce package) garlic and herb cream cheese, softened
• 24 slices bacon (not thick cut)
• 1 ½ cups BBQ sauce, plus more if desired
• 2 jalapenos, very thinly sliced (optional)

Directions :
1. Bring a large pot of water to a boil. Add pasta and cook 5 minutes. Drain and rinse with cold water. Spread shells out on a paper towel lined baking sheet and allow to drain.
2. Preheat the oven to 325 degrees F (160 degrees C).
3. Combine ground sirloin, Italian sausage, onion, salt, pepper, garlic
powder, cheese, and cream cheese in a bowl. Stir until well combined and spoon mixture into a piping bag or resealable bag and cut off one corner of the bag.
4. Fill each pasta shell evenly with the filling and wrap each filled shell with
bacon. Place shells on a lightly greased rack set inside a baking sheet and brush evenly with barbecue sauce.
5. Bake in the preheated oven for 30 minutes, flip each shell, and brush again with barbecue sauce.
6. Return to the oven and bake until deep golden brown and the bacon is slightly crispy, 25 to 30 minutes morr. Flip once more and brush with any more BBQ sauce if desired and cook 5 more minutes.
7. Remove from oven, sprinkle with jalapeno slices and let stand 10 minutes before serving.

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