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Honest and Tasty
33 followers -
HONEST and TASTY recipes. Never anything less.
HONEST and TASTY recipes. Never anything less.

33 followers
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NEW: How to Make the Best Fries Ever~Click here to subscribe!~ http://bit.ly/1Mc62Ft
Baja Fish Tacos: https://goo.gl/rhz2x0
Perfect Fudge Brownies: https://goo.gl/H9F6OG

~Honest and Tasty website~ https://goo.gl/0H52dJ

For the full recipe with all the instructions and pretty pictures, click here! http://honestandtasty.com/how-to-make-the-best-fries-ever/

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Ingredients:
3 tablespoons Mayonnaise (I use Kensington’s Organic Mayonnaise)
1 large Garlic Clove, peeled and grated
1 1/2 cups Sunflower Oil
1 1/2 cups Beef Tallow (Beef Fat)
2 Russet Potatoes, thoroughly rinsed and sliced into matchsticks
Sea Salt


Instructions:
Add mayonnaise to small bowl and mix in grated garlic. Set aside.
Add sunflower oil and beef tallow to a medium-sized pot. Oil should come up about 1 to 3 inches in the pot.
Heat pot of oil on medium heat.
Once oil bubbles when you add a fry, it’s hot enough to add fries batch by batch. Don’t overcrowd fries. If the oil starts smoking, turn heat down a bit.
Using a slotted spoon, carefully flip the fries to crisp up both sides.
Fries should take about 5 minutes to cook.
Once fries are golden brown, turn off heat and use slotted spoon to place fries onto a paper towel-lined plate.
Quickly salt fries generously.
Serve with ketchup and garlic aioli.
















Music: “Blue Skies” by Silent Partner and “Morning Stroll” by Youtube

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How to Make the Best Cheeseburger EVER ~Click here to subscribe!~ http://bit.ly/1Mc62Ft
Cinnamon Rolls: https://goo.gl/zKWa9s One-Pan Pasta: https://goo.gl/a4e7fu

~Honest and Tasty website~ https://goo.gl/0H52dJ

For the full recipe with all the instructions and pretty pictures, click here! http://honestandtasty.com/how-to-make-the-best-cheeseburger-ever

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Ingredients:

⅛ cup of Dijon Mustard (Sir Kensington’s brand is preferred because the flavor is wonderful)
¼ cup of Mayonnaise (Again, Sir Kensington’s makes the best mayo and it’s natural with ingredients that are actually good for you!)
1 ⅓ pounds of 15% fat Ground Beef (If you can, try to find grass-fed, hormone-free beef)
Salt
1 tablespoon Sunflower Oil
1 teaspoon Beef Tallow (AKA Beef Fat; I found mine at Sprouts Market; I know they have it at Whole Foods. You could also just use butter, but the flavor will be a bit lighter.)
8 slices of American Cheese
4 Brioche Hamburger Buns (I found them at Whole Foods. I know Turano brand makes them as well.)
¼ Red Onion, finely chopped
1 Dill Pickle, sliced thinly (Try to find some without added dyes—scary!)

Instructions:

Mix mustard and mayonnaise in a small bowl and set aside.
Form your beef into balls (something between a golf ball and tennis ball) and then smash them to be very thin.
Add a generous pinch of salt to each patty.
Add sunflower oil and beef tallow to a very hot skillet and carefully rotate skillet to spread the grease.
Add beef patties and make sure not to crowd them at all because you want them to cook quickly with a consistent hot temperature. Each burger will get 2 patties.
Flip the patties once they’ve formed some crust and add a slice of American cheese to each patty.
Once the patty is cooked (approximately 1 minute to 1 1/2 minutes in total, depending on your desired level of doneness), turn off the heat and remove your patties to a clean plate.
Add buns into oil for about 15 seconds to give them some flavor and toast them a bit.
Remove buns from heat and add some of that dijonnaise sauce you made, using dijon and mayo, to both sides of your buns.
Add two cheeseburger patties per bun, top with some of that chopped red onion and sliced pickle, and place the top of the bun over it. Enjoy!









Music:

“Sleepy Jake” by Silent Partner & “Morning Stroll” by Youtube

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How To... One-Pan Pasta~Click here to subscribe!~ http://bit.ly/1Mc62Ft
Kale Chip Pasta: https://goo.gl/jIwW9O
Roasted Veg & Burrata Pasta: https://goo.gl/DbFvgM

~Honest and Tasty website~ https://goo.gl/0H52dJ

For the full recipe with all the instructions and pretty pictures, click here! http://honestandtasty.com/quick-tasty-one-pan-pasta/

~Instagram: http://instagram.com/honestandtasty
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Ingredients:

3 tablespoons Extra Virgin Olive Oil
½ teaspoon Red Chili Flakes
6 Garlic Cloves, peeled and thinly sliced
16 ounces Fettuccine Pasta
2 Fresh Tomatoes, cut into big chunks
1 handful of Fresh Basil, chopped, and a tad extra to top the finished pasta
28 ounces Crushed San Marzano Tomatoes
14 ounces (a splash less than 2 cups) Water
2 teaspoons Sea Salt
2 cups of good Parmesan, grated

Instructions:

Add oil to a large pan on med-high heat that is at least 2 ½ inches deep.
Add chili flakes and garlic and sauté for about 30 seconds or until nicely fragrant.
Remove pan from heat and add pasta, fresh tomatoes, basil, crushed tomatoes, water, and sea salt.
Cook on med-high heat for about 10 minutes or until the liquid is mostly evaporated and pasta is al dente.
Serve with a good handful of parmesan and some fresh basil on top of each bowl of pasta. Enjoy! :)











Music:

“Day Dream” & “Sunday Plans” by Silent Partner

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VIDEO~ How to Cut Onions Without Crying~Click here to subscribe!~ http://bit.ly/1Mc62Ft Strawberry-Papaya Smoothie Bowl: http://bit.ly/2clBUuq
The BEST Cookies & Cream Cake: http://bit.ly/2bOThri

~Honest and Tasty website~ http://bit.ly/1PGaQoU

For the full recipe with all the instructions and pretty pictures, click here! http://honestandtasty.com/how-to-cut-onions-without-crying/

~Instagram: http://instagram.com/honestandtasty
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~Google+: https://plus.google.com/+Honestandtasty/posts













Music:
“Sophomore Makeout” by Silent Partner
“Talkies” by Huma-Huma

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NEW VIDEO! How to - The Best Cookies & Cream Cake~Click here to subscribe!~ http://bit.ly/1Mc62Ft
Chocolate Pudding Cake: http://bit.ly/2b2TOEw
Coconut Cream Cake: http://bit.ly/2cfG3lj

~Honest and Tasty website~ http://bit.ly/1PGaQoU

For the full recipe with all the instructions and pretty pictures, click here! http://bit.ly/2bW9Vmj

~Instagram: http://instagram.com/honestandtasty
~Facebook: https://www.facebook.com/honestandtasty
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~Google+: https://plus.google.com/+Honestandtasty/posts

Ingredients:

FOR THE CAKE:
1 ¾ cups all-purpose flour (I usually grab Whole Foods 365 Organic Flour because it has no additives. The only ingredients should be flour.)
1 ¾ cups white sugar
1 cup unsweetened cocoa powder
1 teaspoon sea salt
2 teaspoons baking soda
1 teaspoon baking powder (I always use aluminum-free baking powder)
½ cup sunflower oil
1 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
1 cup water

FOR THE FROSTING:
2 sticks (1 cup) Unsalted Butter, softened
2 teaspoons Pure Vanilla Extract
7 tablespoons Heavy Cream
6 cups (24 oz) Powdered Sugar
15 Chocolate Sandwich Cookies + a few extra for decorating the top of the cake (I always use Newman O’s, as they’re preservative-free and additive-free. And they taste yummy.)


Instructions:

FOR THE CAKE:
Preheat oven to 350º F (176ºC).
Thoroughly grease and lightly dust (1 tablespoon of flour mixed with 1 tablespoon of cocoa powder) two 9-inch round cake pans and tap out excess.
In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder.
In a large bowl, use an electric mixer to beat oil, buttermilk, eggs, and vanilla.
Add the dry ingredients from the medium bowl, combine and mix on low speed. Don’t overmix.
Add water and mix again to combine it all together. Don’t overmix. Don’t worry, the batter will be thin.
Pour the batter into the pans and bake for 25 minutes or just until a toothpick/fork poked into the center comes out clean.
Cool for 10 minutes before removing cakes from the pans. Run a knife along edges of cake pans to release cakes.

FOR THE FROSTING:
In a medium bowl, combine butter, vanilla extract, heavy cream, and powdered sugar. Once starting to come together, you can use an electric mixer to mix well.
Place 15 cookies into a large sealed, plastic bag. Wrap the bag in a hand towel and use a mallet to crush the cookies.
Add crushed cookies into frosting and mix in using spatula.

Frost the first cake layer with approximately half of the frosting. Add the top cake layer and finish frosting the cake all over. Top with some more crumbled cookies in whatever shape or non-shape you like, serve, and enjoy! :)






Music:

“Sophomore Makeout” and “Sunday Plans” by Silent Partner

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NEW VIDEO: How to Make: Persian Cantaloupe Slush~Click here to subscribe!~ http://bit.ly/1Mc62Ft
Roasted Apricot Fool: http://bit.ly/2aZgZBa
Lemonade Slushy: http://bit.ly/2aOS0fS

~Honest and Tasty website~ http://bit.ly/1PGaQoU

For the full recipe with all the instructions and pretty pictures, click here! http://bit.ly/2bjsKAj

~Instagram: http://instagram.com/honestandtasty
~Facebook: https://www.facebook.com/honestandtasty
~Twitter: https://twitter.com/HonestandTasty
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~Google+: https://plus.google.com/+Honestandtasty/posts

Ingredients:
1/2 of a cantaloupe (or honeydew)
2 tablespoons (or to taste) of sugar (If using honeydew, you might not even need the extra sweetness.)
14 ice cubes (or 1 ice cube tray)

Instructions:
Remove seeds from cantaloupe.
slice cantaloupe into sections and cut out the cantaloupe from the rind.
Cut peeled cantaloupe into large chunks and throw into blender.
Add sugar and ice to blender.
Blend until fully combined.
Serve and enjoy!







Music:
“Beach Front Property” by YouTube & “You’re No Help” by Silent Partner

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NEW RECIPE VIDEO~Click here to subscribe!~ http://bit.ly/1Mc62Ft
Addicting Kale Pasta: http://bit.ly/1nupUMK
Ultimate Chocolate Pudding Cake: http://bit.ly/2b2TOEw

~Honest and Tasty website~ http://bit.ly/1PGaQoU

For the full recipe with all the instructions and pretty pictures, click here! http://bit.ly/2aTDi9z

~Instagram: http://instagram.com/honestandtasty
~Facebook: https://www.facebook.com/honestandtasty
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Ingredients:
2 Red Onions
6-8 tablespoons Olive Oil
2 Large Heirloom Tomatoes
2 large handfuls Cherry Tomatoes
14 ounces of Dried Pasta
1 Ripe Avocado
1 ball of Burrata
Sea Salt
Black Pepper

Instructions:
Preheat oven to 425 F.
Slice onions and heirloom tomatoes into thick rings.
Add the onions to a large cookie sheet and add enough olive oil to coat top and bottom of onions.
Add a nice pinch of salt and roast for 30 min.
After 20-30 min (or until onions are completely softened), add a little olive oil to the sheet and add all the tomatoes.
Top tomatoes with more olive oil.
Add a good pinch of salt, making sure every piece gets a little bit.
Place back in oven to roast for about 45 min - 1hr or until tomatoes and onions start to char and are caramelized, flipping halfway.
When the onions and tomatoes are almost done, add pasta to a large pot of boiling, salted water. Cook until al dente (about 7 min). Drain pasta and add about 3-4 tablespoons of olive oil. Adjust salt if needed.
Cut avocado in half lengthwise and slice.
Take a large serving bowl and add pasta to it. Cut burrata in half in a small bowl. Arrange the roasted vegetables, sliced avocado, and use a large spoon to add the burrata to the bowl as well. Add a pinch of salt to the avocado and enjoy!










Music:
“Spring in My Step” by Silent Partner
“Sophomore Makeout” by Silent Partner

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~Click here to subscribe!~ http://bit.ly/1Mc62Ft
Frozen Lemonade: http://bit.ly/2aOS0fS
Frozen Chocolate Bananas: http://bit.ly/29sgFpw
~Honest and Tasty website~ http://bit.ly/1PGaQoU

For the full recipe with all the instructions and pretty pictures, click here! http://bit.ly/2b1D5DC

~Instagram: http://instagram.com/honestandtasty
~Facebook: https://www.facebook.com/honestandtasty
~Twitter: https://twitter.com/HonestandTasty
~Pinterest: http://www.pinterest.com/honestandtasty/
~Google+: https://plus.google.com/+Honestandtasty/posts

Ingredients:
1 cup Heavy Cream
¼ cup White Sugar
5 Apricots, sliced
2 tablespoons Unsalted Butter, cut up into small pieces
¼ cup Brown Sugar + a pinch for topping each apricot fool


Instructions:
Place apricots in a greased, foil-lined baking dish that is at least 1 ½ inches deep.
Sprinkle apricots with bits of butter and brown sugar.
Broil apricots in oven on highest oven rack for approximately 20 minutes or until soft and starting to char on some edges.
Remove from oven and allow to cool. Place apricots in a plate to cool in fridge to speed up cooling process.
Whip cream with white sugar until soft peaks form.
Spoon a layer of cooled apricots into a serving dish/glass/jar and layer with whipped cream. Once done layering, add a pinch of brown sugar to the top. Serve and enjoy!













Music:
Sophomore Makeout by Silent Partner, Payday by Youtube Audio Library
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