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Breakfast

Chicken Fajita cannelloni

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Chicken Fajita cannelloni
We absolutely love pasta and chicken fajitas, so we decided to combine the two! Chicken Fajita Cannelloni will be a hit at the dinner table!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp oil
  • 2 white onions, diced
  • 1 red and green pepper diced
  • 2 tbsp Fajita seasoning
  • 2 cloves garlic, minced
  • 2 cups canned chopped tomatoes
  • 3 chicken breasts, cooked and shredded
  • 1 cup cream cheese
  • 2 cups mixed cheddar, split
  • 1 tbsp fajita seasoning
  • Salt and pepper to taste
  • Dry Cannelloni noodles
  • Chopped parsley
Instructions
  1. Heat oil in a pan over medium heat. Fry onions and peppers until softened. Add garlic and fajita seasoning.
  2. Pour in tomatoes and stir to coat well. Bring to a simmer, cover and cook for 20 minutes on medium-low.
  3. Remove from heat.
  4. In bow mix together chicken, cream cheese, 1 cup cheddar, 1 tbsp fajita seasoning and and pepper to taste. Pipe into cannelloni noodles until filled.
  5. Place half of sauce on the bottom of a baking dish. Arrange cannelloni noodles on top. Top with remaining sauce and remaining cheese.
  6. Cover and bake for about 40 minutes at 180ºC.
  7. Remove cover and grill for 5 minutes.
  8. Sprinkle with parsley, enjoy!

Watch the recipe video here:

Fajita cannelloni

Chicken Fajita cannelloni

Posted by Twisted on Thursday, August 9, 2018

Breakfast

Parmesan French Toast with Pancetta and Eggs

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Parmesan French Toast with Pancetta and Eggs
Parmesan French Toast with Pancetta and Eggs
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 large eggs
  • ¾ cup milk
  • 1¼ cups grated parmesan cheese (about 4 ounces)
  • ¼ cup chopped fresh parsley
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces thinly sliced pancetta (8 to 12 slices)
  • 8¾-inch-thick slices country white bread
  • 6 cups baby arugula
  • 1 to 2 tablespoons aged balsamic vinegar or balsamic glaze
Instructions
  1. Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, ¼ cup cheese, the parsley, ½ teaspoon salt and a few grinds of pepper in a baking dish; set aside.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
  3. Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
  4. Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.

Watch the recipe video here:

How to Make Parmesan French Toast with Pancetta and Eggs

Recipe of the Day: Parmesan French Toast with Pancetta + Eggs ??Save this recipe: http://bit.ly/2KLotWq.

Posted by Food Network on Tuesday, May 29, 2018

Breakfast

Fried Green Tomatoes

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Fried Green Tomatoes
Fried Green Tomatoes
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Fried Green Tomatoes:
  • 2 quarts vegetable oil, for frying
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt, plus more for sprinkling
  • ½ teaspoon freshly cracked black pepper
  • ½ cup buttermilk
  • 4 large eggs
  • 2 cups yellow cornmeal
  • 1 cup panko breadcrumbs
  • 4 green tomatoes (about 1 pound), sliced ¼ inch thick
Dipping Sauce:
  • 1 cup mayonnaise
  • ¼ cup hot vinegar peppers, drained and finely chopped, plus 2 tablespoons hot vinegar pepper juice
  • 2 teaspoons sweet paprika
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
Instructions
Special equipment:
  1. a deep-frying thermometer
For the fried green tomatoes:
  1. Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
Set up 3 low-sided dishes to make a breading station:
  1. To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
  2. Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
  3. Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
For the dipping sauce:
  1. Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.

Watch the recipe video here:

How to Make Trisha's Fried Green Tomatoes

Recipe of the Day: Trisha Yearwood's Fried Green Tomatoes ?Save this recipe: http://bit.ly/2JinG1g.

Posted by Food Network on Sunday, June 3, 2018

Breakfast

Cheesesteak Chimichangas

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Cheesesteak Chimichangas
Cheesesteak Chimichangas
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 400g minced beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 cup mushrooms
  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • ½ tsp cayenne
  • 2 tbsp ketchup
  • 2 tbsp worcestershire sauce
  • salt and pepper
  • 250ml beef stock
  • 8 flour tortillas
  • 1 cup cheddar, grated
  • 1 cup mozzarella, grated
Instructions
  1. Heat the 2 tbsp olive oil over medium heat and add the onion, pepper and garlic. Season with ½ tsp salt. Fry, stirring frequently, for 10 minutes or so. Turn the heat up high and add the beef. Fry, breaking up with a spoon as you go. When all browned, add the ketchup, worcestershire sauce, pepper, cayenne and beef stock. Cover and cook for 30 minutes over low heat. Set aside to cool slightly.
  2. Lay your tortillas on a board. In the centre, place 2 tbsp grated mozzarella. Spoon on 3 tbsps of the beef mix, then top with 2 tbsp cheddar.
  3. Brush the top of the tortilla with flour paste. Roll up the tortilla, tucking in the sides as you go. Set aside until you've used all of your mix.
  4. Shallow fry until nicely browned all over and hot through.
  5. Serve.

Watch the recipe video here:

Cheesesteak Chimichangas

Cheesesteak Chimichangas

Posted by Twisted on Monday, August 6, 2018

Breakfast

Pizza Rolls

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Pizza Rolls
These bite-size pizza rolls are like your favorite freezer aisle after-school snack but even better (yeah, we said it). We stuffed ours with crumbled Italian sausage, pepperoni, pizza sauce and, of course, plenty of cheese, then fried them so their wonton skin wrappers get super crisp. We dare you to compare.
Author:
Cuisine: Italian
Recipe type: Breakfast
Ingredients
  • 2 tablespoons olive oil
  • ½ medium yellow onion, finely chopped (about 1 cup)
  • Kosher salt
  • 12 ounces bulk sweet Italian sausage
  • One 2-ounce piece pepperoni, cut into ¼-inch dice
  • 1 cup pizza sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon granulated garlic
  • ¼ teaspoon crushed red pepper flakes
  • 6 ounces shredded mozzarella (about 1½ cups)
  • 36 wonton wrappers
  • 1 large egg, beaten
  • Canola oil, for frying
Instructions
  1. Special equipment: a deep-frying thermometer
  2. Heat the olive oil in a large nonstick saute pan over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the sausage and cook, using the back of a wooden spoon to crumble into fine pieces, until lightly browned and cooked through, about 5 minutes. Stir in the pepperoni, pizza sauce, oregano, granulated garlic and pepper flakes. Remove to a large bowl and allow to cool slightly. Fold in the mozzarella and season to taste with additional salt if needed.
  3. Put 1 wonton wrapper down on a flat work surface. Put a slightly heaping teaspoon of filling in the middle of the upper half of the wrapper, then put a slightly heaping teaspoon of filling in the middle of the bottom half, making sure that the fillings are evenly spaced apart. Brush egg wash all around the fillings and on the edges of the wrapper. Fold both sides of the wrapper over the fillings letter-fold style, overlapping them and being careful not to press down on the fillings. Turn the wrapper over so that the seal is on the bottom, then use your fingers to gently press down in between the fillings and around the edges. Use a sharp knife to cut the wrapper in half between the fillings. Use your fingers to tightly seal both ends of the pizza rolls. Put the filled pizza rolls on a large baking sheet. Repeat this process with the remaining wrappers and filling.
  4. Fill a Dutch oven halfway with canola oil and heat to 350 degrees F. Set a cooling rack over a baking sheet. Fry the pizza rolls in batches until golden brown and crispy, about 4 minutes. Transfer to the cooling rack. Once all the pizza rolls are fried, move them to a large serving platter and serve immediately.

Watch the recipe video here:

How to Make Copycat Pizza Rolls

Recipe of the Day: Pizza Rolls ??Save this recipe: http://bit.ly/2slhJqF.

Posted by Food Network on Friday, June 15, 2018

Breakfast

Bacon Wrapped Jalapeno Popper Chicken Roll-ups

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Bacon Wrapped Jalapeno Popper Chicken Roll-ups
Spirals occur naturally throughout the universe, from the ammonite to the fern, the whirlpool to the cyclone. Something in them draws us in, much like you are drawn in to this video of a chicken breast spiralled full of cheese wrapped in bacon and lovingly grilled over a charcoal BBQ.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 chicken breasts
  • 300g cream cheese
  • 100g mozzarella, finely grated
  • 100g cheddar, finely grated
  • 3 tbsp pickled jalapenos, finely chopped
  • 1 tsp salt
  • 1 tsp grated black pepper
  • 18 slices streaky bacon
Instructions
  1. Mix together the cream cheese, mozzarella, cheddar, pickled jalapenos, salt and pepper.
  2. Take the chicken breasts and lay each one on a large sheet of clingfilm. Cover with more clingfilm and bash, firmly but authoritatively, with a rolling pin to flatten them evenly to about 1.5 cm thickness.
  3. Spread the mixture onto each chicken breast and roll them up lengthways. Wrap them in bacon thoroughly to make sure the filling doesn't drip out too much.
  4. Bake or grill for roughly 15 - 20 minutes (or until cooked through). Don't worry if a little cheese mixture escapes.
  5. Serve with chips.

Watch the recipe video here:

Bacon Wrapped Jalapeno Popper Chicken Roll-ups

Bacon Wrapped Jalapeno Popper Chicken Roll-ups

Posted by Twisted on Wednesday, August 1, 2018

Breakfast

Ham And Cheese Lattice Quiche

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Ham And Cheese Lattice Quiche
Wake up and get some ham and cheese lattice quiche in your life ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 premade pie crusts
  • 2 tablespoons flour
  • 2 cups (340 g) dried bean
  • 8 eggs
  • ¼ cup (35 g) zucchini, sliced
  • 1 cup (200 g) tomato, chopped
  • ¼ cup (25 g) shredded mozzarella cheese
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 cup (240 mL) heavy cream
  • 10 slices ham slice, ½ inch (2 cm) piece
  • 15 slices cheese slice, ½ inch (2 cm) piece
Instructions
  1. Preheat oven to 350°F (177°C).
  2. On a floured surface, trim the pie crusts to fit a 9x9-inch (23x23-cm) square pan.
  3. Overlap the pie crusts slightly and use a rolling pin to roll out until smooth.
  4. Place the large pie crust onto the parchment paper-lined square pan, so that the edges hang over the sides of the pan
  5. Line the asparagus stalks along the edge of the pan.
  6. Cover the asparagus border with pie the crust, trimming any excess.
  7. Place a parchment paper square at the base of the pie crust and add dried beans.
  8. Bake the pie crust for 40 minutes.
  9. In a bowl, whisk the eggs.
  10. Add in the asparagus, zucchini, tomatoes, mozzarella, pepper, salt, and heavy cream, whisking to combine.
  11. Pour the mixture into the baked pie crust and bake for another 40 minutes.
  12. On a sheet of parchment paper, assemble the ham and cheese lattice.
  13. Lay the lattice on top of the quiche.
  14. Bake for another 20 minutes.
  15. Remove the parchment paper and cut the quiche into 9 servings.
  16. Enjoy!

Watch the recipe video here:

Ham And Cheese Lattice Quiche

Wake up and get some ham and cheese lattice quiche in your life ?FULL RECIPE: https://tasty.co/recipe/quiche-with-ham-and-cheese-lattice

Posted by Proper Tasty on Sunday, June 24, 2018

Breakfast

Grilled Cheese Tacos

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Grilled Cheese Tacos
GRILLED CHEESE TACOS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 slices white bread
  • 12 pieces cheddar cheese
  • Softened butter
  • 2 tsp oil
  • 500g beef mince
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • ½ cup passata
  • 2 tbsp taco seasoning
  • Shredded lettuce
  • Diced tomatoes
  • Sour cream
Instructions
  1. Heat oil over medium heat in pan. Add beef mince and cook until browned. Add taco seasoning, garlic, salt and pepper and cook until aromatic. Add passata to cook until reduced. Keep warm.
  2. Place one round of cheese between two pieces of white bread. Cut our a 5” circle where the cheese is. Remove crusts and save for breadcrumbs.
  3. Roll flat with a rolling pin. Spread butter on both sides. Form into a taco shape and place into an upside down muffin tin. Bake at 180ºC for about 10 minutes until golden brown.
  4. Fill each taco with taco mix and top with desired toppings
  5. Enjoy!

Watch the recipe video here:

Grilled Cheese Tacos

Grilled Cheese Tacos

Posted by Twisted on Tuesday, July 31, 2018

Breakfast

Cheesy Pull-Apart Bread With Tomato Soup Fondue

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Cheesy Pull-Apart Bread With Tomato Soup Fondue
This pull-apart bread and tomato soup fondue made with melted Cooper Cheese is what pure bliss tastes like!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Cheesy Pull-Apart Bread
  • 24 ounces pizza dough
  • 9 slices Cooper Sharp White American Cheese, stacked and cut into 1-inch cubes
  • ½ cup butter
  • 2 cloves garlic, crushed
  • ½ cup grated parmesan
  • Salt
Tomato Soup Fondue
  • Olive oil
  • 1 clove garlic, crushed
  • 1 pint cherry tomatoes, finely chopped
  • ½ teaspoon red wine vinegar
  • ½ cup chicken broth
  • 1 ½ teaspoons cornstarch
  • 1 ½ teaspoons water
  • 1 cup cubed Cooper Sharp White American Cheese
  • Salt
  • Pepper
  • Garnish
  • Chopped parsley
Instructions
  1. Preheat oven to 375℉.
  2. Cut the dough into 1–2 ounce pieces. Flatten one dough ball in the palm of your hand.
  3. Place a cube of cheese in the center and fold the edges over to cover it, pinching to seal
  4. it closed. Repeat with the rest of the dough.
  5. Place a ramekin in the middle of a parchment-covered baking sheet. Place the dough
  6. balls ½ inch apart and make two rings around the ramekin to form a wreath.
  7. In a bowl, melt the butter and add the crushed garlic, then brush the garlic butter mixture
  8. over the top. Sprinkle with parmesan cheese.
  9. Bake for 20–30 minutes until the dough is golden brown.
  10. To prepare the tomato soup fondue, add a drizzle of olive oil and the crushed garlic to a
  11. saucepan. Sauté gently for 1 minute until fragrant.
  12. Add chopped tomatoes and sauté for 6–8 minutes until soft.
  13. Add red wine vinegar and broth. Simmer a few minutes longer until slightly reduced.
  14. In a small bowl, mix cornstarch and water to make a slurry, then add to the tomatoes and
  15. simmer for another minute until thickened.
  16. Turn the heat to low and add cubed Cooper Sharp White cheese. Season with salt and
  17. pepper. Stir until melted.
  18. Once the wreath is out of the oven, spoon the tomato soup fondue into the ramekin and
  19. brush the bread with another layer of the garlic butter mixture.
  20. Finish with a sprinkle of chopped parsley.
  21. Enjoy!

Watch the recipe video here:

Cheesy Pull-Apart Bread With Tomato Soup Fondue

Cheesy Pull-Apart Bread With Tomato Soup FondueThis pull-apart bread and tomato soup fondue made with melted Cooper Cheese is what pure bliss tastes like!

Posted by Tasty on Friday, April 20, 2018

Breakfast

Ice Cream ‘Box’ Cake Pops

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Ice Cream 'Box' Cake Pops
Make the most of that ice cube tray with these delicious ice cream cake pops! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 15 oz (450 g) yellow cake mix, 1 box, prepared according to package instructions, cooled
  • ½ cup (50 g) vanilla frosting
  • 1 cup (145 g) vanilla ice cream, softened
  • 1 cup (100 g) chocolate cookie, crushed
  • 1 cup (145 g) chocolate ice cream, softened
  • 2 cups (340 g) white chocolate, melted, plus 2 tablespoons, divided
  • whipped cream, for decorating, optional
  • sprinkles, for decorating, optional
SPECIAL EQUIPMENT
  • 24 ice pop sticks
  • foam board, optional
Instructions
  1. In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
  2. Press 1 tablespoon of the cake mixture into each of the divots of an ice cube tray.
  3. Spread 1 tablespoon of vanilla ice cream over the cake. Sprinkle with 1 teaspoon of crushed cookies.
  4. Spread 1 tablespoon of chocolate ice cream on top (the ice cream might melt and mix slightly).
  5. Freeze for 30 minutes.
  6. Dip the ice pop sticks into 2 tablespoons of melted white chocolate and press them into the centers of the ice cream cake pops. Freeze for at least 8 hours, until solid.
  7. To make the cake pop holder, cut 3 2-foot by 5-inch (½ meter by 13 cm) strips of foam board. Place tape in between each layer, one on top of the other, so you have 3 layers of foam board. Carefully create 24 ½-inch (1 cm) slits 2 inches (2 cm) apart with a precision knife. Cut deep enough so you puncture the second layer of foam board. Each cake pop should easily push into the board and stand upright.
  8. Use a butter knife or offset spatula to loosen the ice cream cake pops from the ice cube tray.
  9. Add the remaining melted white chocolate to a tall drinking glass. Working 1 at a time, pull each cake pop from the ice cube mold and dip into the melted white chocolate. Place the cake pops in the cake pop holder or on a plate and keep in the freezer until ready to serve.
  10. Decorate the cake pops with whipped cream and sprinkles, if desired.
  11. Serve immediately.
  12. Enjoy!

Watch the recipe video here:

Ice Cream Cake Pops

Make the most of that ice cube tray with these delicious ice cream cake pops! ?Get the ice cube tray needed to make this recipe right HERE: https://bzfd.it/2LqGn4U – We may make some $$ if you buy!FULL RECIPE: https://tasty.co/recipe/ice-cream-box-cake-pops

Posted by Tasty on Friday, July 27, 2018