dontgobaconmyheart_ TikTok
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Chris Collins
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dontgobaconmyheart_ is a tiktok influencers from the United Kingdom with 686152 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 469 videos, with a cumulative total of 8202381 likes, and a total of 686152 fans. In the current tiktok ranking in the United States, he/she ranks No. United Kingdom and ranks No. 830 globally.
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In the past 30 days, he/she has released for following 3 videos, 6727100 views, 418532 likes, 806 comments and 108994 shares
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His/her best and the first three best videos played 5600000, 6727100, respectively. These three videos are:Day 1 | 30 days of 30 minute dinners 😋 Welcome to my new series! I can’t wait to start sharing some easy, quick and DELICIOUS dinners you’ll make time and time again. We’re starting off strong with these heavenly skewers 🤤 Enjoy! Chris x GARLIC PARMESAN CHICKEN SKEWERS | Serves 4 INGREDIENTS ➡️CHICKEN: 640g / 1.4lb boneless skinless Chicken Thighs 1 tbsp Olive Oil 1 tsp Paprika 3/4 tsp EACH: Garlic Powder, Salt 1/2 tsp Black Pepper 1/4 tsp EACH: Onion Powder, Cayenne Pepper (reduce if you really don't like spice - it's very subtle though) ➡️BUTTER: 75g / 5 tbsp Unsalted Butter, softened 20g / 1/4 cup freshly grated Parmesan 3 cloves of Garlic, finely grated/minced 1 tbsp very finely diced Fresh Parsley 1/4 tsp EACH Salt, Black Pepper, or to taste METHOD 1️⃣Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning. Thread onto 4x 20cm/8” skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy. Place in the air fryer and cook at 200C/400F for 10 minutes. 2️⃣Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper. You want the butter to be soft enough to brush, but not completely melted. A little creamy if you will. Pop in the microwave for 5 second blasts until you reach this consistency. 3️⃣After 10 minutes, flip the skewers (I find this easiest with a pair of tongs) and brush with 1/3 of the butter. Air fry for 2 minutes and 30 seconds, then flip them and brush with another 1/3 of the butter. Air fry again for another 2 minutes and 30 seconds, or until lightly charred on the outside and piping hot right through the centre (timings may depend on size of chicken pieces - safe internal temp for chicken is 165F/74C). 4️⃣Remove the skewers and brush with the remainder of the butter. Sprinkle over more parmesan & parsley whilst they're still hot if desired. *The chicken is nearly cooked after 10 minutes and the outside is piping hot, so I just use the same brush/butter throughout. If you're at all wary just save 1/3 of the butter for the end baste and use a different brush (or clean the first one).; Day 3 | 30 days of 30 minute dinners 😋 Steak is always a great option for a quick dinner and when you add a dollop of cowboy butter, you’re in for a darn good time! Enjoy 😄 Chris x STEAK & COWBOY BUTTER | Serves 2 (butter serves 4-6) INGREDIENTS ➡️BUTTER: 8 tbsp / 120g Unsalted Butter, softened* 2 tbsp very finely diced Fresh Parsley 1 tbsp very finely diced Fresh Chives 1/2 tsp (not tbsp!) very finely diced Fresh Thyme Leaves 1 clove Garlic, finely grated/minced 2 tsp Lemon Juice 1 tsp Dijon Mustard 3/4 tsp Smoked Paprika 1/2 tsp Worcestershire Sauce 1/2 tsp Chilli Flakes, or to spice preference 1/2 tsp Salt, or to taste 1/4 tsp Black Pepper, or to taste ➡️STEAKS: 2x 220g/8oz Sirloin Steaks, at room temp** 1 tbsp Vegetable Oil Salt & Black Pepper, as needed METHOD 1️⃣Combine all of the cowboy butter ingredients in a small mixing bowl. This is great to make ahead of time so the flavours marry together.*** 2️⃣Pat the steaks dry then generously season both sides with salt and pepper. Add a large cast-iron or heavy-based pan over high heat. Once the pan is very hot, add the oil and leave for 5-10 seconds. For medium-rare, add the steaks and leave undisturbed for 2 minutes. Flip them over and fry for 2 minutes, then remove and rest them to one side for 5 minutes. 3️⃣Serve the steak with your desired amount of butter and enjoy! *I like the butter to be soft enough to spoon over the steak, but not quite fully melted where the ingredients separate. A little creamy if you will. Just pop the butter in the microwave for 5 second blasts until you reach this consistency (careful - it'll melt quickly!). **You can use any steaks you like and cook to your preference, here I've just used what I normally go for. It's really difficult to offer exact timings, but I find an 8oz/220g steak typically takes roughly 2 minutes on each side in a piping hot pan to offer a medium-rare finish with a nice crust. ***The butter will definitely serve more than two steaks, so just tightly cover the rest in the fridge for 4-5 days (can also freeze long-term).; Day 2 | 30 days of 30 minute dinners 😋 I don’t know about you, but I’m sensing the first proper ‘whiff’ of Spring/Summer here in Edinburgh today so I couldn’t resist sharing this beauty of a dinner! So simple, really quick and only requires a handful of ingredients. Hope you love it 😄 Chris x TOMATO PRAWN PASTA | Serves 2 INGREDIENTS 200g / 7oz dry Tagliatelle, or other long-cut pasta 1 tbsp Olive Oil 150-200g / 5-7oz raw peeled King Prawns/Shrimp* 3 tbsp / 45g Butter 3 cloves of Garlic, finely diced 1/4 tsp Chilli Flakes, or to spice preference (start if with less if at all wary) 80ml / 1/3 cup Rosé Wine 250g / 9oz Baby Plum Tomatoes, halved 1/2 small bunch of Fresh Basil, roughly diced Salt & Pepper, as needed Parmesan, to serve (optional but recommended) METHOD 1️⃣Add the pasta to salted boiling water and cook until al dente. Don't drain. 2️⃣Pat the prawns dry then season them all over with a good pinch of salt and pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat. Once hot, spread out the prawns and leave for 1 minute. Flip them over and fry for a further minute until golden on the other side and just about cooked through. Remove them from the pan. 3️⃣Lower the heat slightly, melt in the butter then add the garlic and chilli flakes. Fry for 10-30 seconds (careful the garlic doesn't burn). Pour in the wine and simmer to reduce for 2 minutes (important to burn off alcohol). Use your wooden spoon to deglaze the pan as needed. 4️⃣Add in the tomatoes, season with a generous pinch of salt and pepper, then fry 2 minutes until they start to soften and leak out their juices. Use your tongs to transfer the cooked pasta straight from the pot into the pan. 5️⃣Toss to coat in the sauce, then toss in the basil and prawns (alongside any resting juices). Continue tossing until you create a glossy sauce that's no longer watery (thin out with a splash of pasta water if you need to). Check for seasoning/spice and adjust if needed. Serve with a few pinches of basil and some parmesan if desired. *Most pre-packed prawns will come ready to cook (deveined etc). You can use frozen, just make sure you thaw them first. They won't take long to cook, so a short high-heat fry will do the trick. Try to avoid them curling up into an 'O' shape as this typically means they're overcooked. A tight(ish) 'C' shape with some colour on each side is what you're aiming for.
Published videos
Day 3 | 30 days of 30 minute dinners 😋 Steak is always a great option for a quick dinner and when you add a dollop of cowboy butter, you’re in for a darn good time! Enjoy 😄 Chris x STEAK & COWBOY BUTTER | Serves 2 (butter serves 4-6) INGREDIENTS ➡️BUTTER: 8 tbsp / 120g Unsalted Butter, softened* 2 tbsp very finely diced Fresh Parsley 1 tbsp very finely diced Fresh Chives 1/2 tsp (not tbsp!) very finely diced Fresh Thyme Leaves 1 clove Garlic, finely grated/minced 2 tsp Lemon Juice 1 tsp Dijon Mustard 3/4 tsp Smoked Paprika 1/2 tsp Worcestershire Sauce 1/2 tsp Chilli Flakes, or to spice preference 1/2 tsp Salt, or to taste 1/4 tsp Black Pepper, or to taste ➡️STEAKS: 2x 220g/8oz Sirloin Steaks, at room temp** 1 tbsp Vegetable Oil Salt & Black Pepper, as needed METHOD 1️⃣Combine all of the cowboy butter ingredients in a small mixing bowl. This is great to make ahead of time so the flavours marry together.*** 2️⃣Pat the steaks dry then generously season both sides with salt and pepper. Add a large cast-iron or heavy-based pan over high heat. Once the pan is very hot, add the oil and leave for 5-10 seconds. For medium-rare, add the steaks and leave undisturbed for 2 minutes. Flip them over and fry for 2 minutes, then remove and rest them to one side for 5 minutes. 3️⃣Serve the steak with your desired amount of butter and enjoy! *I like the butter to be soft enough to spoon over the steak, but not quite fully melted where the ingredients separate. A little creamy if you will. Just pop the butter in the microwave for 5 second blasts until you reach this consistency (careful - it'll melt quickly!). **You can use any steaks you like and cook to your preference, here I've just used what I normally go for. It's really difficult to offer exact timings, but I find an 8oz/220g steak typically takes roughly 2 minutes on each side in a piping hot pan to offer a medium-rare finish with a nice crust. ***The butter will definitely serve more than two steaks, so just tightly cover the rest in the fridge for 4-5 days (can also freeze long-term).
00:29Day 2 | 30 days of 30 minute dinners 😋 I don’t know about you, but I’m sensing the first proper ‘whiff’ of Spring/Summer here in Edinburgh today so I couldn’t resist sharing this beauty of a dinner! So simple, really quick and only requires a handful of ingredients. Hope you love it 😄 Chris x TOMATO PRAWN PASTA | Serves 2 INGREDIENTS 200g / 7oz dry Tagliatelle, or other long-cut pasta 1 tbsp Olive Oil 150-200g / 5-7oz raw peeled King Prawns/Shrimp* 3 tbsp / 45g Butter 3 cloves of Garlic, finely diced 1/4 tsp Chilli Flakes, or to spice preference (start if with less if at all wary) 80ml / 1/3 cup Rosé Wine 250g / 9oz Baby Plum Tomatoes, halved 1/2 small bunch of Fresh Basil, roughly diced Salt & Pepper, as needed Parmesan, to serve (optional but recommended) METHOD 1️⃣Add the pasta to salted boiling water and cook until al dente. Don't drain. 2️⃣Pat the prawns dry then season them all over with a good pinch of salt and pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat. Once hot, spread out the prawns and leave for 1 minute. Flip them over and fry for a further minute until golden on the other side and just about cooked through. Remove them from the pan. 3️⃣Lower the heat slightly, melt in the butter then add the garlic and chilli flakes. Fry for 10-30 seconds (careful the garlic doesn't burn). Pour in the wine and simmer to reduce for 2 minutes (important to burn off alcohol). Use your wooden spoon to deglaze the pan as needed. 4️⃣Add in the tomatoes, season with a generous pinch of salt and pepper, then fry 2 minutes until they start to soften and leak out their juices. Use your tongs to transfer the cooked pasta straight from the pot into the pan. 5️⃣Toss to coat in the sauce, then toss in the basil and prawns (alongside any resting juices). Continue tossing until you create a glossy sauce that's no longer watery (thin out with a splash of pasta water if you need to). Check for seasoning/spice and adjust if needed. Serve with a few pinches of basil and some parmesan if desired. *Most pre-packed prawns will come ready to cook (deveined etc). You can use frozen, just make sure you thaw them first. They won't take long to cook, so a short high-heat fry will do the trick. Try to avoid them curling up into an 'O' shape as this typically means they're overcooked. A tight(ish) 'C' shape with some colour on each side is what you're aiming for.
00:26Day 1 | 30 days of 30 minute dinners 😋 Welcome to my new series! I can’t wait to start sharing some easy, quick and DELICIOUS dinners you’ll make time and time again. We’re starting off strong with these heavenly skewers 🤤 Enjoy! Chris x GARLIC PARMESAN CHICKEN SKEWERS | Serves 4 INGREDIENTS ➡️CHICKEN: 640g / 1.4lb boneless skinless Chicken Thighs 1 tbsp Olive Oil 1 tsp Paprika 3/4 tsp EACH: Garlic Powder, Salt 1/2 tsp Black Pepper 1/4 tsp EACH: Onion Powder, Cayenne Pepper (reduce if you really don't like spice - it's very subtle though) ➡️BUTTER: 75g / 5 tbsp Unsalted Butter, softened 20g / 1/4 cup freshly grated Parmesan 3 cloves of Garlic, finely grated/minced 1 tbsp very finely diced Fresh Parsley 1/4 tsp EACH Salt, Black Pepper, or to taste METHOD 1️⃣Slice the chicken thighs into bite-sized pieces then combine in a bowl with the oil and seasoning. Thread onto 4x 20cm/8” skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy. Place in the air fryer and cook at 200C/400F for 10 minutes. 2️⃣Meanwhile, combine the butter with parmesan, garlic, parsley, salt and pepper. You want the butter to be soft enough to brush, but not completely melted. A little creamy if you will. Pop in the microwave for 5 second blasts until you reach this consistency. 3️⃣After 10 minutes, flip the skewers (I find this easiest with a pair of tongs) and brush with 1/3 of the butter. Air fry for 2 minutes and 30 seconds, then flip them and brush with another 1/3 of the butter. Air fry again for another 2 minutes and 30 seconds, or until lightly charred on the outside and piping hot right through the centre (timings may depend on size of chicken pieces - safe internal temp for chicken is 165F/74C). 4️⃣Remove the skewers and brush with the remainder of the butter. Sprinkle over more parmesan & parsley whilst they're still hot if desired. *The chicken is nearly cooked after 10 minutes and the outside is piping hot, so I just use the same brush/butter throughout. If you're at all wary just save 1/3 of the butter for the end baste and use a different brush (or clean the first one).
00:33This is one of those dinners that you can always rely on for a simple no fuss dinner. It uses a simple selection of ingredients but it’s truly delicious! Enjoy 😋 Chris x ONE POT CREAMY BEEF PASTA | Serves 4 INGREDIENTS ➡️SEASONING: 1 tsp Salt 3/4 tsp Smoked Paprika 1/2 tsp Dried Oregano 1/2 tsp Black Pepper 1/4 - 1/2 tsp Chilli Flakes 1/4 tsp Dried Thyme ➡️PASTA: 1 medium White Onion, finely diced 3 cloves of Garlic, finely diced 500g / 1lb Minced/Ground Beef (12% works great) 2 tbsp Tomato Puree (Tomato Paste in US) 600ml / 2 1/2 cups Beef Stock, warm but not boiling hot 500g / 2 cups Tomato Passata 180ml / 3/4 cup Double/Heavy Cream, at room temp 1 tsp Worcestershire Sauce 300g / 10.5oz uncooked Conchiglie Pasta finely diced Fresh Parsley, to serve (optional) Olive Oil, as needed METHOD 1️⃣Add a drizzle of oil to a large pot over medium heat and fry the onion until it begins to soften and turn golden. Add the garlic and fry for a minute longer, then add in the beef. Break it up with your wooden spoon until browned. 2️⃣Stir in the seasoning mix, then stir in the tomato puree and fry for a minute or so. Stir in the stock, passata (swill out with a splash of water), cream and Worcestershire sauce, then stir in the uncooked pasta. 3️⃣Bring to a boil and cook until the sauce has thickened and the pasta is al dente, stirring fairly frequently. If the sauce reduces and thickens up before the pasta is cooked through, just add in a splash of hot water as needed to cook the pasta through. 4️⃣Check for seasoning and adjust with salt, pepper and chilli flakes, then serve up with fresh parsley and enjoy! *The amount of liquid should leave you with perfectly al dente pasta and a thick, but still oozy sauce. Depending on how thick the pasta is, it might need a little more liquid to cook it through. In which case you can add in more stock or water as needed to cook it through. It's better to have not quite enough than too much because you can easily add more in.
00:20This tastes luxuriously delicious and is simple enough for a weeknight dinner! Enjoy 😋 Chris x CREAMY MUSTARD CHICKEN | Serves 4 INGREDIENTS 4x Chicken Legs, brought close to room temp (approx 250-300g/9-10.5oz each) 1 tsp Salt, plus more as needed 1/2 tsp Black Pepper, plus more as needed 1 Echalion Shallot, finely diced (sub 2 normal small shallots) 2 cloves of Garlic, finely diced 60ml / 1/4 cup Dry White Wine 120ml / 1/2 cup Chicken Stock 3/4 cup / 180ml Double/Heavy Cream, at room temp 1 tbsp finely diced Fresh Tarragon 1 1/2 tbsp Dijon Mustard METHOD 1️⃣Preheat the oven to 200C/400F. Pat the chicken legs dry with kitchen roll then season all over with 1 tsp salt and 1/2 tsp pepper. Place them skin-side-down in a large cast-iron or heavy-based oven-proof pan with the heat OFF. 2️⃣Turn the heat to medium-high and cook the chicken for 10 minutes. The skin should be golden and relatively crisp at this point, with a fair amount of fat rendered out. If they look like they're charring, just turn the heat down slightly. Also give them a wiggle towards the start to check they're not sticking. Flip the chicken then place the pan in the oven for 20-25 minutes, or until the chicken is crisp on top and cooked right through the centre (the thickest part of the leg should read minimum 74C/165F with the juices running clear). 3️⃣Remove the pan and place it back on the stove (remember the handle will be hot!). Remove the chicken and place to one side, then turn the heat to medium. Add the shallot to the leftover chicken fat and fry until it starts turning soft & golden, then add the garlic and fry for another 30 seconds or so. Pour in the wine, increase the heat slightly and simmer until it almost completely evaporates, scraping any flavour from the pan as needed. 4️⃣Pour in the stock and cream, then stir in the mustard and tarragon. Keep on a fairly rapid simmer until the sauce begins to thicken, stirring fairly frequently. Stir in any resting juices from the chicken then check for seasoning and adjust if needed. Add the chicken back to the pan and spoon over the sauce. Enjoy!
00:34You know I love myself a smashed potato so I couldn't resist giving them a Greek twist! Enjoy 😛 Chris x GREEK SMASHED POTATOES | Serves 4 INGREDIENTS ➡️POTATOES: 20 Baby Potatoes (approx 700g/1.5lb) 2 tsp + 1/4-1/2 tsp Salt 2 tbsp Olive Oil 1 1/2 tsp Dried Oregano 1/4 tsp Black Pepper ➡️TOPPINGS: Tzatziki (homemade recipe on the blog) Feta, finely crumbled Red Onion, very finely diced Fresh Dill, pluck a few tiny bits per potato Olives, thinly sliced Lemon, juice only Black Pepper (optional) METHOD 1️⃣Add the potatoes to a large pot of cold water and stir in 2 tsp salt. Bring to a boil and cook until the potatoes are fork tender right through (approx 25 minutes, although it's completely dependent on the size of the spuds). Drain the potatoes in a colander and leave for 5 minutes to steam. Preheat the oven to 200C/400F. 2️⃣Tip the potatoes into a large mixing bowl and toss with 2 tbsp olive oil, 1 1/2 tsp oregano, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Spread the potatoes out on 1-2 large greaseproof baking trays (use baking paper if you need to), then use a large mug or flat measuring cup to smash each potato. The thinner you smash them, the crispier they'll be. Just be careful they don't break apart. They need to stay intact. Leave to sit for another 5 minutes to allow some more steam to escape. 3️⃣Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes (add a drizzle more oil to the bowl if there's not much left). Place the potatoes in the oven until deep golden, visibly crispy and just starting to char around the edges (approx 30-35 minutes). 4️⃣Remove and cool for a few minutes (they crisp up slightly more as they cool). Top them with a tsp of tzatziki, then add a sprinkle of feta, a sprinkle of onion, a couple of olive slices, a few pinches of dill, then finish with a gentle squeeze of lemon juice and a pinch of black pepper. Enjoy!
00:26Off the back of my last post I thought I’d how you my favourite way to devour some chicken tenders! Enjoy 😄 Chris x CHICKEN TENDERS SANDWICH | Serves 1 INGREDIENTS 60g / 2oz freshly grated Cheddar Cheese 1x 7" soft white Sub Roll 2-3 Chicken Tenders, cooked as necessary* Iceberg Lettuce, very thinly sliced Cucumber, very thinly sliced Spring Onion, very thinly sliced Gherkin/Pickle, very thinly sliced Tomato, sliced & patted dry to remove moisture (3 slices per sandwich) Ranch, to preference (homemade recipe on the blog/in my book) Hot Sauce, to preference (I like Cholula) Salt & Pepper, as needed METHOD 1️⃣Toss your preferred amount of lettuce, cucumber, spring onion and pickle in a medium-sized bowl then place to one side. Slice the chicken tenders into small pieces and place to one side (you can keep them whole if they fit neatly inside the roll). 2️⃣Slice the roll through the centre, making sure it still stays attached. 3️⃣Sprinkle the Cheddar in a large non-stick pan roughly in the shape of the open roll. Place the roll on top cut-side-down and turn the heat to medium. The cheese will begin to melt and leak out oil. As it begins to turn golden and stop bubbling, it'll crisp up, release from the pan and attach to the bread. This usually takes around 6-7 minutes. You can check by gently twisting the bread to see if it has attached. Have faith - the cheese will attach as it crisps! 4️⃣Add the salad to one side of the roll. Top with tomatoes alongside a pinch of salt and pepper, followed by the tenders and your preferred amount of ranch and hot sauce. Enjoy! *You can use store-bought tenders or make your own. Here’s a list of tenders recipes I’ve got on the blog: - Dorito Chicken Tenders (previous post) - Crispy Baked Chicken Tenders - Cornflake Chicken Tenders - Spicy Fried Chicken Tenders - Nashville Chicken Tenders
00:26There truly is nothing a bag of Chilli Heatwave Doritos can’t do 😛 Enjoy!! Chris x DORITO CHICKEN TENDERS | Serves 4 INGREDIENTS 600g / 1.3lb Chicken Tenders OR Chicken Breast, breast sliced into strips 200g / 7oz Chilli Heatwave Doritos* 1 1/2 tsp Smoked Paprika 1 tsp + 1/4 tsp Salt (1/4 tsp is to season the chicken directly) 1 tsp Cayenne Pepper 1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper 50g / 1/3 cup Plain Flour 2 Eggs, beaten Oil Spray, as needed METHOD (If using the oven preheat it to 200C/400F) 1️⃣Place the Doritos in a large zip-lock bag and crush them with a rolling pin until they resemble large Panko breadcrumbs. Keep a bit of that flaky texture (see video for guidance). Season the chicken with 1/4 tsp salt. 2️⃣Line up 3 large shallow dishes: 1st with the flour + seasoning, 2nd with the beaten eggs and 3rd with the crushed Doritos. One by one, coat a chicken tender in the flour then the egg and finish in the Doritos. Thoroughly coat the tender at each stage, namely the Doritos. Place on a wire rack above a tray (if baking) or straight in the air fryer (if air frying). Handle them gently so the Doritos don't fall off. Repeat with the remaining tenders. 3️⃣AIR FRYER: Space out the tenders, spray them with oil then cook for 10-12 minutes at 200C/400F. Flip and spray them halfway. Work in two batches if you need to. or BAKE: Spray the tenders with oil then bake for 15-18 minutes. 4️⃣Timings may differ for both depending on the size of the tenders. They should be golden and crisp on the outside and white/piping hot right through the centre. Some tiny specs of char will likely form, but if they look like they're burning just reduce the heat slightly. *I find a 180g/6.3oz bag JUST about coats 12 fairly large tenders, so I typically grab another small bag too just in case. The Doritos lose flavour as they cook, so the seasoning mix is essential to bring the tenders to life. I like to season the chicken directly with a bit of salt too, just for extra security so you don't end up with bland tenders! You can also serve with a pinch more if you think they need it.
00:27Here’s a really simple and delicious dinner idea! Let me know if you give it a go 😄 Chris x CREAM CHEESE CHICKEN | Serves 4 INGREDIENTS ➡️CHICKEN: 2x 250g/9oz Chicken Breasts, brought close to room temp 1/2 tsp EACH: Smoked Paprika, Salt 1/4 tsp EACH: Garlic Powder, Onion Powder, Dried Oregano, Black Pepper, plus more to serve 1/8 tsp Dried Thyme 1 tbsp EACH: Unsalted Butter, Olive Oil ➡️SAUCE: 2 Shallots, very finely diced 180ml / 3/4 cup Chicken Stock (use low-salt if sensitive to salt) 1x 165g/5.8oz tub of full-fat Cream Cheese, brought close to room temp (I use Philadelphia) 1 tsp Dijon Mustard finely diced Fresh Chives, to serve METHOD 1️⃣Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Combine the seasoning mix in a small pot or bowl, then evenly sprinkle over both sides of each breast. 2️⃣Place a large pan over medium-high heat and stir in the butter and oil. Add the chicken and fry for a few minutes on each side, or until lightly charred on the outside and piping hot/white through the centre. Remove and place on a plate to one side then lower the heat to medium. 3️⃣Add the shallots and fry in the leftover fat until soft and golden. Pour in the stock, then stir in the cream cheese until it blends into a sauce. You'll need to give it a good whisk to smooth out all the small lumps. Stir in the dijon, then stir in the resting juices from the chicken. 4️⃣The sauce should be relatively thick already, but if it's not just gently simmer for a couple of minutes. If you over thicken it just stir in a splash more stock or water to thin it out. 5️⃣Add the chicken back in and baste in the sauce, then sprinkle with chives and a pinch of black pepper. Serve up and enjoy!
00:35Bacon + Courgette + Boursin = one heck of a delicious time. Hope you love this one 😄 Chris x CREAMY COURGETTE & BACON PASTA | Serves 4 INGREDIENTS 175g / 6oz Streaky Bacon, diced 350g / 12oz Bucatini (or other long-cut pasta) 750g / 1.6lb Courgettes/Zucchinis, grated on a box grater 2 tbsp Butter 1/2 tsp EACH: Salt, Black Pepper (plus more as needed) 1 Lemon (1/2 tsp zest + 2 tsp juice) 120ml / 1/2 cup Double/Heavy Cream 120ml / 1/2 cup Chicken Stock 1x 150g/5.3oz block of Boursin Garlic & Herbs Cheese 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired METHOD 1️⃣Add the bacon to a large deep pan over medium heat and gently fry until crisp with the fat rendered down. 2️⃣As the bacon begins to finish, add the pasta to salted boiling water and cook for a couple of minutes less than you usually would. It's essential the pasta is fairly al dente as it will continue cooking in the sauce. Drain the pasta, saving around a cup of the leftover pasta water. 3️⃣Once the bacon is crisp, remove it and place to one side, leaving the excess fat behind. Melt the butter then add the grated courgette. Increase the heat slightly to medium-high then stir to coat the courgette in the butter/bacon fat. Add 1/2 tsp salt, pepper and lemon zest and fry for a few minutes until it wilts and begins leaking out water (should reduce by around half). 4️⃣Stir in the stock, cream, Boursin, parmesan and 2 tsp lemon juice and bring to a simmer. Reduce the heat slightly and simmer until the liquid begins to thicken (3-5 mins). 5️⃣Add the drained pasta and toss to coat in the sauce. It'll likely still be pretty watery at this point, but the sauce will gradually begin to reduce and thicken. Just continue gently simmering and tossing until the sauce turns into a creamy, glossy consistency and the pasta finishes cooking through. It will thicken so have faith! If you over thicken or need more liquid to finish cooking the pasta through just toss in a splash more pasta water as needed. 6️⃣Stir through the bacon then check for seasoning and adjust if needed with salt and pepper. You can also add in more lemon juice if you feel it needs it. Serve with extra parmesan if desired then tuck in and enjoy!
00:30TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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