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Breakfast

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Breakfast

Creamy Skillet Fajita Chicken

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Creamy Skillet Fajita Chicken
One pan dinners are all the rage. This creamy skillet fajita chicken skillet is delicious and the perfect pairing with rice seasoned with coriander and lime. Enjoy!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil 4 chicken breasts
  • 3 tbsp fajita seasoning, split
  • 1 onion, sliced thinly
  • 3 mixed peppers, sliced
  • 2 garlic cloves, minced
  • 1 cup passata
  • ¾ cup heavy cream
  • Salt and pepper to taste
  • ½ cup grated cheddar cheese
  • Chopped coriander
  • Rice for serving
Instructions
  1. Season chicken breast with half the fajita seasoning. Heat oil and sear chicken on both sides. Remove chicken.
  2. Add butter, onions and diced peppers and cook until just soft. Add remaining fajita spice and garlic. Add chopped tomato and cook until just simmering. Pour in cream and let thicken slightly. Add chicken back in and coat with sauce and peppers.
  3. Top with grated cheese, grill or 5 minutes.
  4. Sprinkle with chopped cilantro and serve with rice or salad
  5. Enjoy!

Watch the recipe video here:

Creamy Skillet Fajita Chicken

Creamy Skillet Fajita Chicken

Posted by Twisted on Tuesday, July 17, 2018

Breakfast

Salmon Dinner For Two

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Salmon Dinner For Two
A healthy meal for a romantic night!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Garlic Smashed Potatoes
  • 12-14 baby gold potatoes
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic
Herb Crusted Salmon
  • 2 Salmon Fillets
  • 5 cloves garlic
  • ¼ cup parsley
  • 2 tablespoons chives
  • 2 tablespoons dill
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 1 bunch asparagus
  • parmesan to taste (optional)
Chocolate Peanut Butter Skillet Brownie
  • ¾ cup brownie mix prepared
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 tablespoon water
  • ⅓ cup peanut butter
Instructions
Garlic Smashed Potatoes
  1. Boil potatoes in a medium pot for 15-20 minutes or until tender.
  2. Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
  3. Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
  4. Bake at 425˚F/220˚C for 15-20 minutes or until crispy.
  5. Garnish with thyme.
  6. Enjoy!
Herb Crusted Salmon
  1. In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
  2. Place salmon and asparagus on parchment covered oven tray.
  3. Drizzle with olive oil and garnish with salt and pepper.
  4. Spoon herb mix onto salmon fillets and coat evenly.
  5. Bake at 425˚F/220˚C for 12-14 minutes.
  6. Enjoy!
Chocolate Peanut Butter Skillet Brownie
  1. In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
  2. Transfer mix into skillet.
  3. Spoon softened peanut butter into skillet and mix in using a knife.
  4. Bake at 350˚F for 10-15 minutes or until toothpick comes out of the brownie clear.
  5. If desired, garnish with ice cream.
  6. Enjoy!

Watch the recipe video here:

Salmon Dinner For Two

Salmon dinner for two ?FULL RECIPES: http://bzfd.it/2mAyI2F

Posted by Proper Tasty on Tuesday, July 17, 2018

Breakfast

Preserved Egg Yolk

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Preserved Egg Yolk
This pasta topping is SO eggstra.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5¼ cups kosher salt
  • 3¾ cups sugar
  • 12 large egg yolks
Instructions
  1. In the bowl of a food processor, pulse salt and sugar together in several batches until all is combined. Pour half of the mixture into a 9 by 13-inch casserole dish. Create 12 indents evenly spaced in the dish for the yolks. Place yolks in the indents and cover with remaining salt and sugar mixture. Cover with plastic wrap and place in the fridge for at least 4 days.
  2. After at least 4 days, uncover the preserved yolks. Preheat the oven to 150 degrees, and brush yolks to remove the cure. Rinse the yolks in water and pat dry.
  3. Place yolks on a cooling rack on top of a baking sheet and bake for 30 to 35 minutes until the yolks are dry on the outside and tender to the touch. Yolks will keep up to a month covered in the fridge. Shave over soups, pasta or vegetables as you would hard cheeses.

Watch the recipe video here:

Preserved Egg Yolks

When you're trying to be egg-stra…Taste for Yourself: https://taste.md/2L03jHV

Posted by Tastemade on Monday, July 16, 2018

Breakfast

BBQ Chicken Ranch Loaded Fries

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BBQ Chicken Ranch Loaded Fries
BBQ CHICKEN RANCH LOADED FRIES
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 chicken breasts
  • 1½ cups BBQ sauce
  • Cooked fries
  • 2 cups cheddar, grated
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ tsp paprika
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp salt
  • 1 cup crispy bacon pieces
  • ½ cup pickled jalapenos, diced
Instructions
  1. Pour the BBQ sauce over the chicken and bake for 1 hour at 160°C, flipping half way. Shred with two forks.
  2. Meanwhile, cook your frozen fries according to packet instructions and pop them in a large skillet or baking dish.
  3. Spoon the chicken on top of the fries and cover with the grated cheese. Chuck in the oven at 200°C for 10 minutes.
  4. Mix together the mayonnaise, sour cream, paprika, onion powder, garlic powder and salt. Transfer to a squeezey bottle.
  5. When the cheese is all melted and nice, top with ranch sauce, crispy bacon and jalapenos.
  6. Destroy!

Watch the recipe video here:

BBQ Chicken Ranch Loaded Fries

BBQ Chicken Ranch Loaded Fries

Posted by Twisted on Sunday, July 15, 2018

Breakfast

Over Stuffed Potato

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Over Stuffed Potato
Anyone can stuff a potato, but it takes real chutzpah to hide the potato in a warm blanket of parmesan and mozzarella cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 big potatoes
  • ¼ cup heavy cream
  • 7 ounces creamy Brazilian cheese
  • ½ cup Parmesan cheese, grated
  • 1 tablespoon parsley
  • Salt and pepper
  • 2¼ cups mozzarella cheese, grated, divided
Instructions
  1. Wrap the potatoes in foil and bake in an oven preheated to 350 degrees for approximately 40 minutes, or until they are soft.
  2. Remove a thin slice of potato and, with a spoon, scoop out the inside of the potato. Set aside.
  3. Mash the potatoes, add the heavy cream, cheese, Parmesan, parsley and half the mozzarella. Season with salt and pepper.
  4. Transfer mixture back into potato skin and top with remaining mozzarella.
  5. Bake at 350 degrees for 20 minutes, or until the cheese is melted.

Watch the recipe video here:

Over-Stuffed Potato

There's stuffed potatoes, then there's OVER-stuffed potatoes. Go big, or go home.Taste for Yourself: bit.ly/2FjYYcz?: Tastemade Brasil

Posted by Tastemade on Friday, July 13, 2018

Breakfast

Giant Multi-Stuffed Soft Pretzel

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Giant Multi-Stuffed Soft Pretzel
This giant multi-stuffed pretzel is full of suprises! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ cup (180 mL) warm water
  • 1 ½ teaspoons sugar
  • 1 ¼ teaspoons active dry yeast
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil, divided
  • 8 oz (225 g) cream cheese, softened
  • 2 tablespoons shredded parmesan cheese
  • ¼ cup (10 g) fresh chives, chopped
  • ¼ teaspoon freshly cracked pepper
  • 2 tablespoons pizza sauce
  • 2 sticks mozzarella cheese, halved, lengthwise
  • 2 tablespoons mini pepperoni
  • 2 strips bacon, cooked and chopped
  • 2 tablespoons shredded cheddar cheese
  • 1 egg, beaten
  • coarse salt, for sprinkling
  • 2 tablespoons unsalted butter, melted
Instructions
  1. In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
  2. Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
  3. Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
  4. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  5. Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
  6. Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
  7. Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
  8. Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
  9. Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
  10. Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
  11. Carefully form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other, and connecting the ends to the bottom of the “U” shape.
  12. Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
  13. Bake for 25-30 minutes, or until golden brown.
  14. Cool for 10 minutes, then brush with melted butter before serving.
  15. Enjoy!

Watch the recipe video here:

Giant Multi-Stuffed Soft Pretzel

This giant multi-stuffed pretzel is full of suprises! ?FULL RECIPE: https://tasty.co/recipe/giant-multi-stuffed-soft-pretzel

Posted by Tasty on Saturday, July 14, 2018

Breakfast

Khachapuri

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Khachapuri
You'll want to dive face-first into this swimming pool made of bread and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup milk
  • 2 packets yeast
  • ½ teaspoon plus 1 tablespoon sugar
  • 3 cups all-purpose flour, plus ¼ cup for dusting and rolling
  • 1 teaspoon salt
  • ¼ pound butter, room temperature, cut into 8 pieces
  • Olive oil
  • 2 tablespoons flour
  • 2 tablespoons butter
  • ¾ cup cold milk
  • ¾ pound feta
  • 1¼ pounds shredded mozzarella
  • 2 egg yolks
  • 2 tablespoons melted butter
  • 1 tablespoon chili flakes
Instructions
  1. Preheat oven to 450 degrees. Heat milk to 110 degrees.
  2. In a small bowl, add ½ cup milk, and sprinkle yeast and ½ teaspoon sugar over milk. Stir to dissolve. Allow to sit for 10 minutes, then stir in remaining milk.
  3. In a large bowl, add flour and make a well in the center. Add yeast sponge and the remaining sugar and butter. Stir until a ball is formed.
  4. Turn ball onto a floured surface, and knead for 10 minutes. Place in an oiled bowl and cover with plastic wrap. Let it sit for 1 to 1½ hours until it doubles in size.
  5. Punch dough with fist and allow to rise again for 40 minutes.
  6. While dough is rising, make the cheese filling. In a sauce pot over medium heat, add butter and flour. Stir for 1 minute. Add the milk, and whisk continuously until it starts to simmer and thicken. Stir in feta. Season with salt and pepper and allow to cool. Once cool, stir in shredded mozzarella. Set aside.
  7. On a lightly floured surface, divide the dough in half. Roll each half into a large football-shaped oval, then transfer to a sheet tray lined with parchment paper.
  8. Pile half the cheese mixture across the middle of one of the dough pieces. Fold the dough over to partially cover the cheese, creating a one-inch border. Bring the 2 ends together and tuck the tips under, then pinch at the bottom so it sticks. Repeat with the second dough football. Brush the bread with olive oil before putting it into the oven.
  9. Bake for 10 to 20 minutes until golden. Remove from oven and place a tablespoon of unsalted butter and an egg yolk in the center of each bread. Place back in the oven for one minute to set yolk. To serve, top with chili flakes, break yolk and stir into cheese.

Watch the recipe video here:

Ultra Cheesy Khachapuri

Ultra Cheesy KhachapuriYou'll want to dive face-first into this swimming pool made of bread & cheese.Save this recipe: https://taste.md/2vncJFcMore recipes on our app ? https://taste.md/2sltyPt

Posted by Tastemade on Saturday, July 14, 2018

Breakfast

Puff Pastry Breakfast Cups

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Puff Pastry Breakfast Cups
These puff pastry breakfast cups are a perfect way to start your day ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 sheets puff pastry
  • ¼ cup (60 mL) water
  • 6 eggs
  • egg wash
  • 1 tablespoon olive oil
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper, divided
  • 8 strips bacon, cooked and finely diced
  • 1 cup (100 g) shredded cheddar cheese
  • ¼ cup (10 g) fresh chives, finely chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
  3. Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
  4. Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
  5. Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
  6. In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
  7. Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
  8. Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
  9. Serve with pepper and chives.
  10. Enjoy!

Watch the recipe video here:

Puff Pastry Breakfast Cup

These puff pastry breakfast cups are a perfect way to start your day ?!FULL RECIPE: https://tasty.co/recipe/puff-pastry-breakfast-cupsShop our essential products (incl. mason jars) here: http://bit.ly/2GyB5Nz – We may make some $$ if you buy!

Posted by Tasty on Wednesday, February 21, 2018

Breakfast

Kalua Buried Pork Shoulder

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Kalua Buried Pork Shoulder
With this genius grill hack, you can serve tender, juicy Hawaiian-style pork for a crowd, minus the hassle of digging a hole in your backyard as traditional recipes demand.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • One 10-pound bone-in pork shoulder
  • Kosher salt and freshly ground black pepper
  • One 16-ounce package frozen banana leaves, thawed
  • Coleslaw:
  • 16 ounces shredded coleslaw mix
  • ¼ cup rice vinegar
  • 2 Fresno chiles, seeded and sliced
  • 2 medium mangos, finely diced (about 1 cup)
  • 2 medium bunches scallions, white and light green parts chopped
  • 1 pineapple, finely diced (about 2 cups)
  • Kosher salt
  • Two 12-count packages Hawaiian sweet rolls or potato dinner rolls, split
Instructions
  1. For the pork: Season the pork shoulder generously with salt and pepper. Lay the pork in the middle of a banana leaf and wrap the leaf around it. Rotate the pork a quarter turn and wrap with another leaf. Repeat with the remaining leaves. Wrap with heavy-duty foil twice to make sure it is completely encased. Line the bottom of an 8- to 10-quart cast-iron Dutch oven with a cast-iron lid with a damp paper towel. Put the pork on the paper towel and cover with the lid. Set aside.
  2. Fill a charcoal chimney completely full with charcoal and light it. Once it is lit and starting to ash over, carefully move the chimney to a heatproof surface. Remove the top grilling rack of a kettle-style charcoal grill (you will not need it for grilling). Put the Dutch oven in the middle of the bottom grate of the grill. Put unlit charcoal pieces all around the Dutch oven and then empty the chimney on top of it. Using metal tongs, spread out the hot coals so they are on top of the Dutch oven as well as all around the sides (depending on the size of your grill you may need to add another chimney full of charcoal). Keep the grill uncovered and fully vented for 10 to 15 minutes to get the unlit coals started. Then put the lid on and close the bottom and top vents about 90% of the way. Cook the pork, checking every so often to make sure the grill is still hot and the temperature is hovering around 250 degrees F (add more lit charcoal as needed to maintain temperature), until completely tender, about 10 hours.
  3. For the coleslaw: Meanwhile, combine the coleslaw mix with the rice vinegar, chiles, mango, scallions, pineapple and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. You can also prepare the slaw the day before.
  4. Carefully remove the Dutch oven from the ashes. Remove the lid and use scissors to cut an X through the top of the foil and banana leaves, all the way to the meat. Shred the meat with 2 forks, season with salt and pepper and toss to combine the meat with the juices.
  5. Sandwich some pork and coleslaw between the split rolls and secure with luau-inspired toothpicks.

Watch the recipe video here:

How to Win Summer: Kalua Buried Pork Shoulder

Recipe of the Day: Kalua Buried Pork Shoulder ? Save this recipe: http://bit.ly/2Kvhwfw.

Posted by Food Network on Friday, July 13, 2018

Breakfast

Bacon Cheddar Jalapeño-Stuffed Hush Puppies

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Bacon Cheddar Jalapeño-Stuffed Hush Puppies
You've never had hush puppies quite like this! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 oz (225 g) cream cheese, room temperature
  • 1 cup (100 g) shredded cheddar cheese
  • 2 jalapeñoes, seeded, minced
  • 1 pack bacon, cooked, crumbled
  • 1 ½ cups (210 g) yellow cornmeal
  • ½ cup (60 g) all purpose flour
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • ½ teaspoon cayenne pepper
  • 1 cup (240 mL) buttermilk
  • 1 egg, beaten
  • 1 yellow onion, grated
  • oil, to fry
Instructions
  1. In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
  2. Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
  3. In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
  4. In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
  5. Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
  6. Preheat a pot of oil to 350˚F (180˚C).
  7. Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
  8. Add the hush puppies to the oil and fry until golden brown on all sides.
  9. Transfer to a wire rack or paper towel lined-plate to drain.
  10. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Bacon Cheddar Jalapeño-Stuffed Hush Puppies

You've never had hush puppies quite like this! ?FULL RECIPE: https://tasty.co/recipe/bacon-cheddar-jalapeno-stuffed-hush-puppies

Posted by Tasty on Tuesday, July 10, 2018