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Breakfast

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Breakfast

Garlic Basil Chicken with Tomato Butter Sauce

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Garlic Basil Chicken with Tomato Butter Sauce
A creamy Italian classic coming soon to a kitchen near you!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 boneless skinless chicken breasts
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 tablespoon olive oil, divided
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, grated
  • ¼ cup parsley, minced
  • ¼ cup basil, minced
  • 1 tablespoon oregano, minced
  • 1 tablespoon chili flakes
  • 1 tablespoon butter
Instructions
  1. Season both sides of the chicken breasts with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Cook chicken until cooked through and golden brown on both sides. Remove chicken from pan and set aside.
  2. In the same pan, saute garlic and shallot until soft with remaining olive oil, about 4 minutes. Add diced tomatoes, cream and Parmesan cheese. Simmer until mixture begins to thicken. Stir in herbs, chili flakes and finish with butter. Return chicken back to pan and spoon with sauce. Serve over pasta.

Watch the recipe video here:

Garlic Basil Chicken with Tomato Butter Sauce

This dish brings new, delicious meaning to the phrase "winner winner chicken dinner"Taste for Yourself: taste.md/2umnrZL

Posted by Tastemade on Wednesday, July 11, 2018

Breakfast

Creamy Parmesan Mushroom Chicken

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Creamy Parmesan Mushroom Chicken
Chicken covered in a cream mushroom and spinach sauce it perfect for dinner any night of the week. Serve it with sliced garlic bread and a salad for a compete meal!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tsp oil
  • 4 chicken breasts
  • salt to taste
  • pepper to taste
  • 2 tbsp butter
  • 2 cups chopped mushrooms
  • 2 cloves garlic minced
  • ½ cup white wine
  • 2 cups heavy cream
  • ½ tsp oregano
  • 1 cup grated parmesan
  • 2 cups chopped spinach
  • Sliced fresh mozzarella
Instructions
  1. Add oil to a non-stick pan over medium-high heat. Sear chicken breasts on both sides until golden. Remove and set aside.
  2. Add butter and mushrooms to the same pan and cook until golden and softened. Add garlic and white wine. Let reduce slightly. Pour in cream, oregano, parmesan, salt and pepper to taste and spinach. Bring to a simmer and cook for 10 minutes to thicken and cook spinach though.
  3. Add chicken back in, top with sliced mozzarella and grill for 5-8 minutes.
  4. Serve with garlic bread and salad.
  5. Enjoy!

Watch the recipe video here:

Creamy Parmesan Mushroom Chicken

Creamy Parmesan Mushroom Chicken

Posted by Twisted on Tuesday, July 10, 2018

Breakfast

Clementine Cream Puffs

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Clementine Cream Puffs
Though they may be small, these clementine cream puffs pack a big taste!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Choux dough:
  • ½ cup unsalted butter
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 cup water
  • 1½ cups flour
  • 4 eggs
Craquelin:
  • ¼ cup unsalted butter, softened
  • ⅓ cup light brown sugar
  • ½ cup all-purpose flour
  • 5 drops yellow food coloring
  • 1 drop orange food coloring
Marmalade:
  • 10 clementines, chopped
  • 1½ cups sugar
  • 2 tablespoons lemon juice
Cream filling:
  • 1½ cups heavy cream
  • 1 tablespoon clementine juice
  • Zest of 1 clementine
  • Mint, to garnish
Instructions
  1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
For the choux dough:
  1. In a medium saucepan, bring butter, sugar, salt and water to a boil. Add the flour all at once and mix until it starts to pull away from the sides of the pan. Remove from the heat and beat in eggs one at a time.
For the craquelin:
  1. In a medium bowl, mix softened butter with brown sugar until blended; add flour and lightly mix. Add food coloring and knead until combined and smooth. Roll out into a ¼-inch layer, and use a 1-inch round cookie cutter to cut into discs.
  2. Using a piping bag with a ½-inch round tip, pipe 1 inch by 1 inch portions of the choux dough onto prepared baking sheet about 2 inches apart. Top with a disc of the craquelin. Bake for 25 minutes or until puffed and golden, rotating the pan halfway through the cooking process. Remove from the oven and let cool on a rack.
For the clementine marmalade:
  1. In a medium saucepan, combine chopped clementines, sugar and lemon juice. Bring to a simmer and cook until thickened. Allow to cool.
For the cream filling:
  1. In a large mixing bowl, whip cream, clementine juice and zest until stiff peaks form.
To assemble:
  1. Slice a cream puff in half. Pipe ¼ cup of the whipped cream mixture on the bottom. Pipe a teaspoon of the marmalade in the middle of the cream and top with the other half. Garnish with mint.

Watch the recipe video here:

Clementine Cream Puffs

Simply put – these cream puffs are the zest.Taste for Yourself: taste.md/2tDalrgTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Monday, July 9, 2018

Breakfast

Laminated Potato Chips

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Laminated Potato Chips
Why not have your potato chips make a statement?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 medium yellow potatoes, peeled
  • 4 tablespoons kosher salt
  • 3 cups water
  • 1 bunch Italian flat leaf parsley
  • 1 box edible flowers
  • 4 tablespoons butter, melted
Instructions
  1. Preheat oven to 300 degrees with two matching baking sheets inside.
  2. In a medium bowl, mix the water and salt. Using a mandolin on the thinnest setting, slice the potatoes, making sure to keep the slices in order. Place them in the water and salt mixture.
  3. Butter a sheet of parchment paper the same size as the baking sheets. Pat the potato slices dry and lay out on the baking sheet. Butter potatoes and place a single leaf of parsley and two flower petals on each potato. Seal with another slice of potato, and butter again. Cover with another sheet of parchment.
  4. Remove the pans from the oven and sandwich the parchment with your chips between them. Return to the oven. Bake for 25 minutes, rotating the pan halfway through. The chips should be brown, bubbly and crisp.

Watch the recipe video here:

Laminated Potato Chips

Are these not the fanciest chips you've ever seen?Taste for Yourself: taste.md/2z2BkltTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Monday, July 9, 2018

Breakfast

Monster Chilli Dog Crunchwrap

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Monster Chilli Dog Crunchwrap
Chilli dogs - for all you American food aficionados out there, this doesn't mean a capsicum covered canine. It's a chilli con carne with hot dogs. We've taken this blasphemy even further by sticking it in a crunchwrap. Sorry about it!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil
  • 1 onion, finely diced
  • 3 cloves garlic
  • 600g beef mince
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp cumin
  • 1 tbsp salt
  • 400g passata
  • 2 tbsp tomato paste
  • 200ml beef stock
  • Hot dogs
  • Grated mozzarella/cheddar
  • 16 tortilla wraps
  • 1 tin kidney beans
Instructions
  1. Fry the onion until soft and translucent, then add the garlic and fry until fragrant.
  2. Add the beef mince and stir fry until brown all over, then add the spices and salt. Stir everything together.
  3. Add the passata, tomato paste and stock and bring to a simmer. Cook gently for around 40 minutes, or until the beef is soft, then take off the heat and cool.
  4. Lay tortillas in a sheet over a baking tray. Top with cheese and spread over the beef mixture, then arrange the hot dogs on top. Cover with cheese and fold the sides over then top with two more tortillas. Add a sheet of baking paper and flatten with a baking tray.
  5. Bake for 20 minutes at 180 degrees until crispy and cooked through.

Watch the recipe video here:

Chilli Dog Crunchwrap

Monster Chilli Dog Crunchwrap

Posted by Twisted on Monday, July 9, 2018

Breakfast

Butter Chicken Slab Pie

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Butter Chicken Slab Pie
You may know it as chicken tikka masala, murgh makhani or butter chicken. Vaguely related to a dairy heavy Punjabi dish, these incarnations have morphed into the bizarre Anglo-Indian darling of your local Indian restaurant, the undisputed queen of British colonial mash ups. It's always creamy, containing luminous chunks of charred chicken, as ubiquitous in curry houses now as bizarre mood lighting and dodgy fish tanks. Allegedly the 'original' version, born in 1950s Glasgow, contained tinned tomato soup. Whatever its murky yet spicy origins it's an undisputed classic, and works extremely nicely in a slab pie, scattered with nigella seeds for a bit of naan nostalgia.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Chicken marinade:
  • 3 large chicken breasts, diced into 2cm chunks
  • 1 tbsp maldon salt
  • 300g yoghurt
  • 1 tbsp vegetable/groundnut oil
  • 2 tbsp tikka spice
  • The curry:
  • 3 tbsp vegetable/groundnut oil
  • 2 tbsp salted butter
  • 1 onion, finely chopped
  • 4 tbsp garlic ginger paste
  • 300ml tomato passata
  • 3 tbsp tomato puree
  • 300ml double cream
  • 1 tbsp sugar
  • juice ½ lemon
  • 3 tbsp tikka spice
  • 50g salted butter
  • 1 tsp maldon salt
  • The pie
  • 2 large sheets puff pastry
  • 1 egg, beaten
  • Handful nigella seeds
Instructions
  1. Mix the chopped chicken, yoghurt, salt, oil and the tikka spice. Cover and leave to marinate for at least 3 hours, preferably overnight.
  2. Place on a grill tray over a baking tray and grill on the highest possible heat for around 10 minutes, turning halfway through, until cooked through and nicely charred. If you have one and you're in the mood then grill over direct heat on a charcoal grill - the results will be infinitely more delicious.
  3. Preheat the oven to 200°C/400°F.
  4. Heat the oil and butter and gently fry the onion until soft, then fry the garlic and chilli paste for a further minute. Pour in the passata and double cream and stir everything together. Add the tikka spices, sugar, butter and lemon and stir again, then add the chicken chunks and turn off the heat.
  5. Spoon the curry over one of the sheets of puff pastry (do it in a large baking tray to make your life easier), making sure the chicken is evenly distributed. Brush around the edge with egg wash and lay the other sheet of pastry on top. Brush with egg wash and sprinkle with nigella seeds and bake for around half an hour until the pastry has puffed up nicely.

Watch the recipe video here:

Butter Chicken Slab Pie

Butter Chicken Slab Pie

Posted by Twisted on Monday, June 4, 2018

Breakfast

Ham And Cheese Mash Squares

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Ham And Cheese Mash Squares
A perfect treat for lunch or dinner served with bechamel for that croque monsieur touch!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 slices cheddar cheese
  • Sliced ham
  • 3 cups mashed potato
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg, whisked
  • 1 cup seasoned flour
  • 2 cups seasoned breadcrumbs
  • 4 eggs, whisked
  • Oil for frying
  • Bechamel Sauce
Instructions
  1. Cut 2x2 squares of cheese and ham the same size. Layer 8 pieces of cheese and 7 pieces of ham.
  2. Mix together mashed potato, salt, pepper and 1 egg until combined.
  3. Wrap mash around each tower of ham and cheese and form a square. Freeze for 2 hours to set.
  4. Coat in flour, then egg then into breadcrumbs.
  5. Heat about ½-inch of oil on medium-high heat.
  6. Fry each side of the mashed ball until golden brown on each side. Bake for 10 minutes at 160ºC (325ºF) to heat through
  7. Serve with béchamel sauce, enjoy!

Watch the recipe video here:

Ham And Cheese Mash Squares

Ham And Cheese Mash Squares

Posted by Twisted on Friday, June 15, 2018

Breakfast

Fully Loaded Breakfast Crepe

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Fully Loaded Breakfast Crepe
All your breakfast faves, hugged tightly in a pocket perfect for dipping.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the pancake:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 1½ cups all-purpose flour
  • ½ tablespoon sugar
  • ½ teaspoon butter
For the filling:
  • 3 cups scrambled eggs
  • ½ cup shredded cheddar
  • 2 tablespoons chopped chives
  • 4 strips bacon, baked and chopped
  • 2 hash browns, baked and chopped into small pieces
  • Salt for seasoning
  • ½ cup maple syrup, for dipping
Instructions
Make the pancakes:
  1. In a medium bowl, whisk eggs until lightly beaten. Add vanilla, salt and half of the milk. Stir until combined. Add flour and sugar and whisk until smooth. Add remaining milk and whisk until batter is thick and smooth. Heat a 10-inch nonstick pan on medium-high heat. Drop butter in and allow to melt. Pour ½ cup of batter into pan and cook until golden. Bubbles will form across the top of the pancake when it is time to flip. Cook the other side until golden and set aside. Repeat until all batter is used, and keep warm while the filling is made.
Assemble the pancake pockets:
  1. Place two tablespoons of scrambled eggs with cheese in the center of the pancake. Season with salt, and top with chives. Add two tablespoons of chopped bacon and hash brown pieces and fold the pancake into a triangle. Keep pockets warm as you assemble the remaining ingredients. Serve warm with maple syrup.

Watch the recipe video here:

Fully Loaded Breakfast Crepe

All your breakfast faves, hugged tightly in a pocket perfect for dipping.Taste for Yourself: taste.md/2tNUbdPTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Mini Funnel Cake Hack

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Mini Funnel Cake Hack
Ever wonder what fun tastes like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Funnel cake:
  • Vegetable oil
  • 1½ cups flour
  • ¼ cup powdered sugar
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1⅓ cups milk
  • 1 egg, beaten
Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
To serve:
  • Whipped cream
  • Powdered sugar
Instructions
Funnel cakes:
  1. In a heavy-bottomed pot over medium heat, add about ½ inch of vegetable oil.
  2. In a large bowl, add flour, powdered sugar, salt, baking powder, milk and egg. Mix to combine, and transfer to a large squirt bottle.
  3. Place a ring mold into the oil. Squirt batter into the ring mold, moving from side to side and in spiral motions. Cook until set, about 1 minute. Remove mold and flip. Cook until light golden brown. Remove to a wire rack.
Strawberry sauce:
  1. In a large bowl, add strawberries and sugar. Cover and let sit for 20 to 30 minutes until strawberries are juicy.
  2. Top funnel cakes with strawberry sauce, whipped cream and powdered sugar.

Watch the recipe video here:

Mini Funnel Cake Sandwiches

Ever wonder what fun tastes like?Taste for Yourself: taste.md/2N3fyAVTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Stuffed Zucchinis

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Stuffed Zucchinis
This is exactly how you're going to feel after you eat this delicious meal. No regrets, though.
Author:
Cuisine: Americana
Recipe type: Breakfast
Ingredients
  • 3 zucchinis
  • Olive oil
  • 1 clove garlic, minced
  • 1 onion, diced
  • 1 red pepper, diced
  • ½ pound ground beef
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 carrot, grated
  • 1 cup tomato puree
  • Salt and pepper
  • 1 cup shredded mozzarella
Instructions
  1. Slice zucchinis in half and hollow them out. Dice the zucchini flesh into small pieces. Place hollowed out zucchini on a baking sheet.
  2. In a skillet, add olive oil, garlic, onion, red pepper and diced zucchini. Stir and cook until slightly softened, then add the ground beef, paprika and oregano. Stir to combine. Add the carrot and tomato sauce and cook for 5 minutes.
  3. Sprinkle hollowed out zucchini with salt and pepper. Fill with meat sauce and top with shredded cheese. Bake at 350 degrees for 30 minutes.

Watch the recipe video here:

Stuffed Zucchinis

These summer squash have got the stuff.Taste for Yourself: taste.md/2tOLG2f?: Tastemade BrasilTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018