Flavour Network

Celebrating National BBQ Day the only acceptable way: piled high with BBQ chicken nachos 🤤🔥 RECIPE 4-6 servings   Ingredients:  1 1/2 cups shredded chicken breast (we used a grilled bbq chicken but you could use regular if needed!) 1/2 cup bbq sauce, plus more for garnish  12 oz tortilla chips  1 1/2 cups shredded cheddar, divided  1/4 cup corn Red onion, cilantro and ranch to garnish    Preheat oven to 350 degrees  Line baking sheet with parchment paper  Toss chicken with 1/2 cup of bbq sauce reserving the rest for later  Place tortilla chips on parchment paper. Top with 1 cup of cheese, evenly distributing amongst tortilla chips. Top with shredded bbq chicken. Layer remainder of cheese. Top with corn and bake in the oven for 10-15 minutes until the cheese is melted.   Remove and top with any extra garnishes you desire- I used cilantro, red onions, more bbq sauce and ranch!

Paying homage to the king of potatoes 🥔🪦 Catch an all new Eva Longoria: Searching for France Thursdays at 9ep on Flavour Network, or stream on @STACKTV ✨

The arm workout nobody talks about 💪 Would you try making butter from scratch? @mira__nabulsi

Because everything’s better with sprinkles 🎉🍰✨ @tessahuffbooks RECIPE Makes about 25 pops Small batch confetti cake ¾ cup vanilla frosting ½ cup mixed sprinkles, plus more for topping 1 bag candy melts Blend up the confetti cake until crumbly. Add the vanilla frosting and blend until the mixture easily sticks together. Add the sprinkles and mix to combine. Use a cookie scoop to form cake balls, about the side of a ping pong ball. Melt the candy melts according to the package directions. Dip the tip of a lollipop stick into the melted coating and stick halfway into the cake balls (optional). Dip the cake balls into the coating, swirling and lightly shaking until evenly coated. Cover with more sprinkles and place upright in a cup or jar to dry. Reheat the coating as needed and repeat with the remaining pops.

Pasta primavera season is officially here ✨🍅🌱 @gigimadanipour RECIPE Prep time: 5 mins Cook time: 15 mins Yields : 4 servings 10 ounces pasta of choice, cooked per directions and 1/4 cup pasta water reserved 1 tbsp olive oil 1/2 red onion, sliced 1/2 red pepper, sliced 1 zucchini, diagonally sliced 2 cups chopped asparagus 2 cups chopped broccoli 1 cup grape tomatoes Zest of half a lemon 1/2 tsp salt 2 tsp Italian seasoning 1 tbsp butter 2-3 cloves garlic 3/4 cup cream 1/2 cup grated parmesan, plus more for garnish Juice of 1/2 lemon Parsley for garnish Step 1: Heat oil in a large skillet. Add onions and cook 2-3 minutes. Add zucchini, red pepper, asparagus and broccoli. Cook an additional 2-3 minutes until veggies soften Add in tomatoes, Italian seasoning, zest of lemon and season with salt. Sauté an additional 2-3 minutes. Step 2: Remove veggies and set aside Step 3: Add butter into skillet over low medium heat. Toss in garlic and saute till aromatic. Add in cream and Parmesan. Let thicken slightly. Whisk in pasta water and lemon juice. Add in cooked pasta and vegetables Garnish with parsley

Don’t miss the season premiere of Great American Baking Show Sunday May 10th 9ep on Flavour Network and streaming on @STACKTV 🥧

The perfect quick and easy recipe for meal prep 👏 Ingredients: 1 can (540 ml) navy beans 1 cup of cherry tomatoes 1 shallot ½ English cucumber 1 bell pepper 2 pepperoncini 2 Tbsp sliced kalamata olives ½ cup fresh dill, chopped 1 lemon, juiced ½ extra virgin olive oil 1 clove of garlic, minced Salt, to taste Pepper, to taste Directions: 1. Drain and rinse a can of white navy beans. 2. Chop cucumbers, tomatoes, bell pepper, olives and shallot into bite-sized pieces and combine with beans. 3. For the dressing, combine the olive oil, lemon juice, minced garlic and chopped dill. 4. Mix in the dressing and taste for salt and pepper. If you can, let the salad sit overnight to marinate, but it can be enjoyed right away!

Beat the 3pm slump one cookie at a time ✨🍪 @livingkitchenco RECIPE: 1/2 cup almond flour 1 1/4 cup rolled oats 1/2 tsp baking soda 1 Tbsp flax 1/2 tsp cinnamon 1 scoop (30g) vanilla protein powder (optional) ¼ tsp salt 1 heaping Tbsp almond butter or peanut butter 3/4 cup 0% greek yogurt 3 Tbsp maple syrup 1 tsp vanilla 2 eggs 1/3 cup mini chocolate chips Bake at 350 for 14 minutes, let cool for 5 minute Makes 12 cookies

A fast gnocchi fix for any night of the week 🤤 @modestmarce RECIPE For the pesto: 1/2 cup toasted walnuts or pecans 1 lemon, juiced & zested 1 clove of garlic Salt & pepper, to taste 2 cups fresh basil leaves, lightly packed 1/3 cup extra virgin olive oil 3 tablespoons freshly grated parmesan cheese For the gnocchi: 2 medium sized russet potatoes 1 large egg, whisked 1 cup all-purpose flour, plus more for dusting Salt, to taste

Taco night just got better with Baja Fish Tacos 🐟🌮 RECIPE Time: 20 minutes prep, 20 minutes cook Yield: about 12 tacos Ingredients: Lime slaw * 1/2 head red cabbage, shredded * 1/2 cup cilantro, chopped * 1 tbsp olive oil * 1 tbsp lime juice * 1/2 tsp salt Ancho crema * 1/2 cup mayonnaise * 1/4 cup sour cream (or crema fresca) * 3–4 tbsp lime juice * 1/2 tsp ancho chili powder * 1/2 tsp garlic powder * Salt and pepper to taste Crispy fish * 1 lb cod (or other firm white fish), cut into strips * 1 1/4 cups flour, divided * 1/4 tsp baking powder * 1/2 tsp salt, divided * 1/4 tsp ancho chili powder * 1/4 tsp garlic powder * 1 cup beer or sparkling water * Oil for frying Instructions: 1. Make the slaw by combining cabbage, cilantro, olive oil, lime juice, and salt. Set aside. 2. Mix ancho crema ingredients together until smooth and refrigerate. 3. Heat oil to 350°F. 4. Season fish and dredge in flour mixture. 5. Whisk remaining flour with baking powder, spices, and beer/sparkling water to form batter. 6. Dip fish in batter, then fry until golden and crispy, about 3–4 minutes. Drain and season with salt. 7. Assemble tacos with tortillas, slaw, crispy fish, and ancho crema.

Keep your cast iron happy with these easy cleaning and care tips ✨ @gigimadanipour

Halloween Bakeshop is coming back for another batch 🚨‼️ A new season is in the works and things are about to get spooky 👻🎃