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Taste Buds, Улица Ракетная, Kyiv (2026)

25/03/2023

Air Fryer Chimichanga
Ingredients
1 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
3/4 c. salsa
4 c. shredded cooked chicken
Kosher salt
Freshly ground black pepper
1 (15-oz.) can refried beans
8 large flour tortillas
1 c. shredded cheddar
1 c. shredded pepper jack
1/2 c. sour cream, plus more for serving
Olive oil cooking spray
Hot sauce and guacamole, for serving
Directions
SAVE TO MY RECIPES
Step 1
In a medium skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook, stirring, until fragrant, about 1 minute. Add salsa and bring to a simmer, then add chicken and toss to coat; season with salt and black pepper. Remove from heat.
Step 2
Spread about 1/4 cup beans in center of tortillas, then sprinkle with both cheeses. Top with about 1⁄2 c. chicken mixture and sour cream. Roll into a burrito by folding top and bottom of tortilla into center, then fold right side over filling, tucking and tightly rolling to seal. Transfer to a plate seam side down.
Step 3
Working in batches, in an air-fryer basket, arrange burritos seam side down; spray with cooking spray. Cook at 400° for 5 minutes, then turn, spray with more cooking spray, and cook 5 minutes more.
Step 4
Divide chimichangas among plates. Drizzle with hot sauce and sour cream. Serve with guacamole alongside.

25/03/2023

One-Pan Creamy Chicken & Gnocchi
Ingredients
1 1/2 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 small shallot, diced
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tsp. dried oregano
1 c. low-sodium chicken broth
1 1/4 c. half and half
Pinch crushed red pepper flakes
1 (17-oz.) package gnocchi
3/4 c. shredded mozzarella
1/2 c. freshly grated Parmesan
3 c. packed baby spinach
See All Nutritional Information
Directions
SAVE TO MY RECIPES
Step 1
Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet.
Step 2
Reduce heat to medium and add remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and scrape up any brown bits on bottom of pan, then slowly add in half and half. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in gnocchi and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet.
Step 3
Add cheeses and stir until melted, then add spinach and stir until wilted.
Step 4
Slice chicken and return to skillet. Season with more salt and pepper to taste.

23/03/2023

BBQ Chicken Twice-Baked Potatoes
Ingredients
4 medium sweet potatoes
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 c. shredded rotisserie chicken
1/2 c. barbecue sauce, plus more for serving
2 cloves garlic, minced
1/2 small red onion, thinly sliced into quarter moons
1 small jalapeño, thinly sliced
1 c. shredded smoked Gouda
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 375°. Place sweet potatoes on a large baking sheet. Toss with oil and season with salt and pepper.
Step 2
Bake until tender, about 1 hour, depending on size. Let cool slightly, then, using a paring knife, slice along top of each sweet potato and push in both ends to create a well.
Step 3
In a medium bowl, toss chicken with barbecue sauce and garlic. Stuff into sweet potatoes, then top with red onion, jalapeño, and Gouda. Return to oven and bake until cheese is melty and chicken is warmed through, about 15 minutes more.
Step 4
Drizzle with barbecue sauce before serving.

21/03/2023

Spicy Chicken Taquitos
Ingredients
FOR TAQUITOS
Cooking spray
3 c. shredded cooked chicken
1 (8-oz.) block cream cheese, softened
1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce
1 tsp. cumin
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
12 small corn tortillas
1 1/2 c. shredded cheddar
1 1/2 c. shredded Pepper Jack
Pico de Gallo, for serving
Crumbled queso fresco, for serving
FOR AVOCADO CREAM SAUCE
1 large avocado, pitted
1/2 c. sour cream
1/4 c. packed cilantro leaves
1 clove garlic
Juice of lime
Kosher salt
Freshly ground black pepper
Directions
SAVE TO MY RECIPES
FOR OVEN:
Step 1
Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
Step 2
Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
Step 3
Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.
Step 4
Bake until crispy and golden, 15 to 20 minutes.
Step 5
Serve with avocado cream sauce, Pico de Gallo, and queso fresco
FOR AIR FRYER:
Step 1
In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
Step 2
Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
Step 3
Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.
Step 4
Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
Step 5
Serve with avocado cream sauce, pico de gallo, and queso fresco.
FOR AVOCADO CREAM SAUCE:
Step 1
In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.

19/03/2023

RECIPES
Low-Calorie Chicago Hot Dog Recipe

Chicagoans take hot dogs pretty seriously. So seriously, in fact, that the actual order in which you apply the ingredients is of paramount importance (at least as they tell it). We'll cut them some slack because, after all, they make the best dogs in the country (sorry, New York, you've got the best bagels though!), and the fact that they come so loaded with produce ("run through the garden," as they say) means that what could be a snack for some quickly turns into a surprisingly reasonable meal.

NUTRITION: 250 calories, 9 g fat (3.5 g saturated), 1,020 mg sodium

SERVES 4
YOU'LL NEED
4 reduced-fat all-beef dogs (we like anything from Applegate Farms)
4 poppy seed hot dog buns
Yellow mustard relish
1 small yellow onion, minced
1 large beefsteak tomato, cut into wedges
4 pickle spears
8 sport peppers (These little light green chiles have an awesome spicy pop but are tough to come by. Pepperoncini, if need be, can fill in.)
Celery salt
HOW TO MAKE IT
Bring a medium pot of water to boil.
Turn the heat to low, add the hot dogs, and cook for 5 minutes, until heated all the way through.
Alternatively, you can grill the dogs until lightly charred all over (which, while untraditional, is probably more delicious).
Dump out all but a few inches of the water and place a steamer basket in the pot. Steam the buns until warm and very soft.
Place a dog in each bun, then arrange the toppings in the following order: mustard, relish, onion, a few tomato wedges, pickle spear, two sport peppers, and a pinch of celery salt.
Eat This Tip
Chicagoans are particular about their ingredients: The buns must be poppy seed, the relish must be neon green (often called piccalilli), and the peppers must be sport peppers. Finding all of that in your local market is next to impossible. If you want a 100 percent authentic Chicago dog, you can pick up all the authentic fixings at Vienna Beef, or you can do what we do and wing it. (Just don't tell the Chicagoans.)

Taste Buds

25/03/2023

25/03/2023

23/03/2023

21/03/2023

19/03/2023

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