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Breakfast

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Breakfast

Jalapeño Popper Chicken Wings

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Jalapeño Popper Chicken Wings
These wings wanna be jalapeño your business.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 chicken wings (paddle and tip)
  • 2 tablespoons garlic powder, divided
  • 3 tablespoons soy sauce
  • 4 ounces whipped cream cheese
  • 2 ounces shredded sharp cheddar cheese
  • 3 slices bacon, fried and chopped into bits
  • ¼ cup chopped chives
  • 8 small jalapeños
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 2 large eggs
  • 1 cup unseasoned breadcrumbs
  • 1 teaspoon cayenne
For the spicy mayo:
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • 2 tablespoons Sriracha
Instructions
  1. Remove the bones from the paddle section of the wing using a paring knife. Insert your knife between the bone and the meat and work your way around until the bones are free and can be removed, leaving a cavity for stuffing.
  2. Place the cleaned wings in a medium glass bowl with 1 tablespoon of garlic powder and soy sauce. Let marinate for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. In a small bowl, mix cream cheese, cheddar cheese, chives and bacon. Wearing gloves, remove the core and stem from the jalapeños and make a slit down on side. Fill the jalapeños with the cream cheese mixture.
  5. Stuff the filled jalapeños into the wings, open side first, and seal using toothpicks. Place on a foiled baking sheet and bake for 20 minutes. Let cool.
  6. In a small bowl, combine spicy mayo ingredients. Set aside.
  7. In 3 small bowls, create your breading station. In one bowl, mix the flour with the remaining garlic powder and salt. In another, the eggs and in the last, the breadcrumbs and cayenne. Dredge the wings first in the flour, then the egg, then the breadcrumbs and place on a wire rack.
  8. Deep-fry in oil heated to 350 degrees until golden brown. Season with more salt. Serve with spicy mayo.

Watch the recipe video here:

Jalapeño Popper Chicken Wings

These wings wanna be jalapeño business.Taste for Yourself: taste.md/2s91rRK

Posted by Tastemade on Tuesday, July 3, 2018

Breakfast

Peach Cookies

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Peach Cookies
Be a peach and try these perfectly ripe cream-filled cookies made to resemble your favorite emoji.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the pastry cream:
  • 1¾ cups whole milk
  • Rind of one lemon, cut in strips
  • 4 large egg yolks
  • ¾ cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon Luxardo liqueur
For the cookies:
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 large eggs
  • ¾ cup sugar, plus more for decoration
  • 2 tablespoons peach schnapps
  • ¾ cup whole milk
  • 1 stick unsalted butter, melted
  • Food coloring, yellow and peach colored, for decoration
  • 1½ cups Luxardo liqueur, for decoration
  • Mint leaves, for decoration
Instructions
Prepare the pastry cream:
  1. In a small saucepan over low heat, add milk and lemon rind. Warm until the milk is infused with lemon flavor, then remove lemon rind.
  2. In a large bowl, whisk together the egg yolks and sugar, then whisk in the flour. Slowly incorporate the warm milk, then pour back into the saucepan and cook, stirring constantly, until mixture is bubbling and thick. Remove from heat and whisk in Luxardo. Pour into a heatproof bowl, cover the cream with a layer of plastic wrap touching the surface to keep a skin from forming, and refrigerate until chilled.
Make the cookies:
  1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
  2. In a medium bowl, sift flour and baking powder together.
  3. In a large bowl, whisk eggs and sugar together until combined, then add peach schnapps, milk and butter. Whisk until incorporated, then carefully mix in the flour and baking powder mixture. The dough will be thick; mix with a fork until the dough is smooth, then let rest for 10 minutes. Form into smooth balls about a tablespoon in size and place on the prepared baking sheet.
  4. Bake for about 15 minutes until just golden. Let cool slightly, then while still warm use a paring knife to cut a teaspoon-sized indentation into the flat side of each cookie. Set aside to cool completely.
Assemble the cookies:
  1. Sort cooled cookies into halves that match one another, then fill each side with pastry cream and sandwich the two sides together. Run a finger along the seam of the peach to seal the two cookies together. Put aside to set.
  2. Place about 1 cup of sugar in a small bowl. Fill two ramekins with ¾ cup of Luxardo each. Add yellow food coloring to one and peach food coloring to the other, then mix well. Dip one side of the filled cookie in the yellow-tinted liqueur, then dip the rest of the cookie in the peach-tinted liqueur. Roll the dipped cookie in the sugar bowl, coating all sides with sugar. Refrigerate until ready to serve. These cookies taste even better after a few hours, after the liqueur flavor infuses.

Watch the recipe video here:

Peach Cookies

Can we just ap-peach-iate how adorable these cookies are? ?Taste for Yourself: taste.md/2uuez5D

Posted by Tastemade on Saturday, June 23, 2018

Breakfast

Pesto Chicken Garlic Knot Sliders

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Pesto Chicken Garlic Knot Sliders
Pesto Chicken Garlic Knot Sliders
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ½ lb (680 g) pizza dough
  • 3 cups (375 g) rotisserie chicken, shredded
  • 8 oz (230 g) pesto, 1 jar
  • 2 cups (200 g) shredded mozzarella cheese
  • 3 tablespoons salted butter
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
Instructions
  1. Cut pizza dough into eighths. (Each ball of dough should yield 8 even-sized pieces of dough, for a total of 16).
  2. Using your hands, roll each piece of dough into a thin strip about 7 inches (18cm) long. Then carefully tie them into a knot, tucking the loose ends of dough underneath.
  3. Place each tied knot on a baking sheet or casserole dish with high sides, nestling them close together in a 4x4 in (10x10-cm) grid. Once all the knots are placed in the dish, cover and let rest for 10 minutes.
  4. Preheat oven to 400˚F (200˚C).
  5. Uncover and bake for 12 minutes or until the slider buns are golden brown and no doughy grey bits remain.
  6. Once the knots are out of the oven, lower the oven temperature to 350˚F (180˚C).
  7. Allow the knots to cool, carefully remove them from the baking dish and cut the grid horizontally,creating both a top and bottom piece.
  8. NOTE: It’s helpful to hold the knots together with a towel on top while cutting them horizontally, as the motion of the knife might cause some of them to pull apart.
  9. Return the bottom half of the knot-grid to the original baking dish. Evenly layer the bread with cooked chicken, followed by the pesto and mozzarella cheese. Place the top half of the garlic knots on top.
  10. Mix together melted butter, garlic, and parsley. Brush mixture liberally over the top of the knots.
  11. Bake at 350˚F (180˚C) for an additional 10 minutes until the tops of the knots are golden brown and cheese is melted.
  12. Pull apart for individual sliders.
  13. Enjoy!

Watch the recipe video here:

Pesto Chicken Garlic Knot SlidersFULL RECIPE: http://bzfd.it/2kS8Sb8Love Tasty? Join our exclusive research panel and help us make it better! (U.S. only)Click here: https://bzfd.it/2MNGjZN

Posted by Tasty on Saturday, June 30, 2018

Breakfast

BBQ Peri Peri Chicken Loaded Fries

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BBQ Peri Peri Chicken Loaded Fries
Once a little known sauce from Mozambique and East Africa, now an internationally adored condiment made famous by everyone's favourite grilled chicken restaurant, Nandos. We've taken the Nandos concept - chicken, sauce and chips - and taken it up a few notches. Fries loaded with spicy chicken and a tangy sauce, what's not to like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the chicken marinade:
  • 4 chicken breasts
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp paprika
  • 1 tbsp oregano
  • ½ tbsp cumin
  • 1 tbsp olive oil
For the peri peri sauce:
  • 3 roasted red peppers
  • 2 red onions, roasted
  • 4 cloves of garlic, crushed
  • 2 bird's eye chillis, deseeded and chopped
  • 2 lemons, zested and juiced
  • 100ml red wine vinegar
  • 1 tsp smoked paprika
  • 1 tbsp oregano
  • 2 tsp sea salt
  • 1 tbsp soft brown sugar
  • 1 tsp black pepper
  • ½ tsp ground allspice
  • 140 ml olive oil
Instructions
  1. Mix the salt, sugar, paprika, cumin and oil together. Add the chicken breasts and make sure they are thoroughly coated.
  2. Heat your grill to the highest setting/crank your barbecue up until the coals are grey and it's letting off a fierce heat - you want to char your chicken lightly and cook it all the way through.
  3. While the chicken is grilling heat all the ingredients up in a saucepan (except olive oil) and simmer for roughly 10 minutes. Blend until smooth in a blender when cool, then slowly add the olive oil in a stream to make a smooth sauce. If it's too watery, gently reduce in a saucepan and leave to cool.
  4. Fry the chips in a large pan of oil and drain. Slice the chicken and add to the top, pouring the sauce all over.
  5. Enjoy!

Watch the recipe video here:

BBQ Peri Peri Chicken Loaded Fries

BBQ Peri Peri Chicken Loaded Fries

Posted by Twisted on Tuesday, July 3, 2018

Breakfast

Jalapeno Popper Burger Dogs

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Jalapeno Popper Burger Dogs
Burger dogs explain themselves really. A combination of the two best things to have between a dutty bun, they are either really great or an example of the degenerate wests slow descent into post modern, post ironic cultural cannibalisation. We are camped firmly with the previous camp. Let your hair down and tuck into a Jalapeno Popper Stuffed Burger Dog!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Jalapeno Popper Filling
  • 300g cream cheese
  • 100g grated cheddar
  • 100g grated mozzarella
  • 3 fresh jalapenos, diced
  • 5 rashers bacon, chopped thin and fried until crisp
  • 1 tsp salt
  • 1 tsp pepper
Burger Mix
  • 600g beef mince
  • 1 tbsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • BBQ sauce
Instructions
  1. Mix together the cream cheese, mozzarella, cheddar, jalapenos, salt and pepper.
  2. Lay down some clingfilm and roll around 3 tsp of the mix. Use the clingfilm to roll it up into a sausage, spinning it holding the edges to tighten it up.
  3. Lay the sausages (you should have about 5) on a small tray and leave in the freezer to set for about 2 - 3 hours.
  4. Mix together the beef, salt, garlic powder and pepper. Fashion into large patties, place a frozen sausage in the middle and roll up. Press tightly to seal.
  5. Set your BBQ to medium grill, with white coals covered in ash but a good heat coming off.
  6. Grill the burger dogs on all sides until the meat is done, then brush BBQ sauce for the final 30 secs.
  7. Layer up buns with mayonnaise and jalapenos.

Watch the recipe video here:

Jalapeno Popper Burger Dogs

Jalapeno Popper Burger Dogs

Posted by Twisted on Monday, July 2, 2018

Breakfast

Chicken Sticks

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Chicken Sticks
Chicken sticks > chicken fingers. Yeah, we said it.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 bag tortilla chips
  • 1 boneless, skinless chicken breast
  • Wheat flour
  • Beaten egg
  • Oil, for frying
  • Seasoned salt
  • Cheese sauce
Instructions
  1. Break the chips into small pieces. Slice the chicken breast into thin strips.
  2. Dip the chicken strips in flour, beaten egg, and tortilla crumbs.
  3. Fry the chicken strips in oil heated to 350 degrees, turning to cook both sides.
  4. Sprinkle with seasoned salt and serve with cheese sauce.

Watch the recipe video here:

Chicken Sticks

Chicken sticks > chicken fingers. Yeah, we said it.Taste for Yourself: taste.md/2tL7uvF?: Tastemade Japan

Posted by Tastemade on Monday, July 2, 2018

Breakfast

Campfire Sauce

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Campfire Sauce
Confession: It's been a long time since we've been to Red Robin, but we'll always remember their campfire sauce. A mixture of mayo and barbecue sauce, it tastes good on literally everything. Burgers, fries, onion rings, tater tots, shrimp ... the possibilities are endless.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. mayonnaise
  • ½ c. barbeque sauce
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • Dash of hot sauce (optional)
Instructions
  1. In a small serving bowl, whisk together mayonnaise, barbecue sauce, chili powder, garlic powder, and hot sauce, if using.
  2. Serve with anything and everything.

Watch the recipe video here:

How To Make Campfire Sauce

You'll want to put Campfire Sauce on EVERYTHING this summer.Full recipe: http://dlsh.it/XRRkb1K

Posted by Delish on Saturday, June 9, 2018

Breakfast

Low-Carb Cauliflower “Potato” Salad

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Low-Carb Cauliflower "Potato" Salad
You won't believe it's not potato salad.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large head cauliflower, cut into small bite-sized pieces
  • 3 hard-boiled eggs, chopped
  • ⅓ c. mayonnaise
  • ⅓ c. Greek yogurt
  • ¼ c. dill pickles, finely chopped
  • ½ red onion, finely chopped
  • 1 tbsp. red wine vinegar
  • juice of half lemon
  • 1 tbsp. Dijon mustard
  • 1 tsp. salt
  • ¼ tsp. Freshly ground black pepper
  • ¼ c. plus 2 tbs. thinly sliced scallions
  • ¼ c. plus 2 tbs. chopped dill
  • 1 tsp. paprika
  • 4 Romaine lettuce leaves
Instructions
  1. Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.
  2. Add mayonnaise, yogurt, pickles, onion, vinegar, lemon juice, mustard, salt and pepper. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in ⅓ c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.
  3. When ready to serve, sprinkle paprika and remaining herbs over the salad. Lay lettuce leaves on a platter and scoop salad on top.

Watch the recipe video here:

How To Make Cauliflower Potato Salad

Cauliflower Potato Salad is the low-carb way to eat your favorite summer side. Full recipe: http://dlsh.it/P4ju605

Posted by Delish on Friday, June 22, 2018

Breakfast

Watermelon Bread

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Watermelon Bread
Don't worry, this adorable watermelon bread doesn't have seeds!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the bread starter:
  • 2 tablespoons plus 2 teaspoons bread flour
  • ¼ cup whole milk
  • ¼ cup water
For the bread dough:
  • 2½ cups bread flour
  • ¼ cup sugar
  • 1 packet active dry yeast
  • 1 teaspoon salt
  • 1 egg
  • ½ cup warm whole milk
  • 4 tablespoons unsalted butter, at room temperature
  • Red food coloring
  • 2 tablespoons fresh watermelon juice
  • Light green food coloring
  • Dark green food coloring
  • Black food coloring
  • 1½ cups dark chocolate chips
Instructions
Make the starter:
  1. In a small saucepan, whisk together flour, milk and water. Bring to a simmer, whisking continuously, until mixture has thickened, about 6 to 8 minutes. Pour into a small heatproof bowl, cover with plastic wrap and set aside to cool slightly.
Make the bread dough:
  1. In a large bowl, add flour, sugar, yeast and salt and mix well. Add egg, milk and cooled starter mix. Knead the mixture until it comes together, and continue for another few minutes. Add butter and knead for another 10 to 15 minutes until the dough becomes uniformly smooth and springy.
  2. Divide the dough into four parts, one slightly larger than the other three. Tint the larger portion watermelon red, incorporate the watermelon juice and chocolate chips, roll it into a smooth ball and place it in a buttered bowl. Cover with plastic wrap.
  3. Form one of the remaining three doughs into a smooth ball, and place into a buttered bowl then cover with plastic wrap. Tint another one of the remaining dough balls light green. Form the dough into a smooth ball, and place into a buttered bowl then cover with plastic wrap. Tint the last piece of dough greenish black. Form the dough into a smooth ball, and place into a buttered bowl then cover with plastic wrap.
  4. Allow all four doughs to rise, covered, until they have doubled in size, about 50 minutes to 1 hour.
  5. Butter a 9 by 5-inch pullman loaf pan.
  6. Once doubled, remove each dough ball from its bowl one at a time and punch it down. Portion each ball of dough into seven equal parts, forming the parts into smooth balls and then covering all of the dough with plastic wrap to keep it moist.
  7. Form the red dough into a log almost the length of the loaf pan. Roll out the untinted dough and wrap it around the red dough. Set aside covered in plastic wrap. Roll out the dark green dough and cut it into zigzag strips. Roll out the light green dough and place the strips on top of the light green dough. Roll them out slightly to incorporate the two. Wrap the dough around the watermelon center log with the stripes going in the same direction as the length of the loaf pan.
  8. Place the dough into the greased loaf pan and close the top. Set aside to rise for another 40 to 50 minutes. Halfway through the proof, preheat oven to 350 degrees.
  9. When dough has risen again, place in the oven and bake for 35 to 40 minutes. When loaf is done, remove from the oven and allow to cool in the pan for about 10 minutes, then turn out loaf and finish the cooling process on a wire rack for at least one hour before slicing and serving.

Watch the recipe video here:

Watermelon Bread

We're mixing up some magic & give you: watermelon bread.Taste for Yourself: taste.md/2ttDIfE

Posted by Tastemade on Saturday, June 30, 2018

Breakfast

Grilled Chicken Quesadillas

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Grilled Chicken Quesadillas
Grilling ALL the ingredients makes for a much more flavorful quesadilla. Try it, and you won't want to make them any other way!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Vegetable oil, for brushing
  • 1 small white onion, sliced into rounds
  • 2 medium red bell peppers, sliced into rounds
  • Kosher salt
  • Freshly ground pepper
  • 2 (8-oz.) chicken breasts
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. dried oregano
  • 8 medium flour tortillas
  • 3 c. shredded Monterey Jack
  • 3 c. shredded cheddar
  • 2 green onions, thinly sliced
  • Guacamole, for serving
  • Sour cream, for serving
Instructions
  1. Preheat a grill pan over medium heat and oil the grates. Season chicken breast with chili powder, cumin, oregano, ½ teaspoon salt and pepper, and grill, turning occasionally, until browned and cooked through, 5 minutes per side. Remove chicken to a cutting board and let cool until vegetables are cooked.
  2. Meanwhile, in a medium bowl, toss the onion and bell pepper with 1 teaspoon oil and season with salt and pepper. Grill the vegetables, turning occasionally, until lightly charred in places and just tender, about 8 to 10 minutes total. Remove vegetables from grill to a cutting board.
  3. Slice the chicken into thin strips and roughly chop the peppers and onion.
  4. Oil the grill grates and add a flour tortilla to the grill. Carefully, top the tortilla with ¼ each of the Monterey Jack, cheddar, cooked onion and bell pepper, cooked chicken, and green onions. Place another tortilla on top and cook, carefully flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients.
  5. Slice into wedges and serve warm with sour cream and guacamole. Sprinkle with more green onions.

Watch the recipe video here:

How To Make Grilled Chicken Quesadillas

These are the hottest Grilled Chicken Quesadillas we've ever seen.Full recipe: http://dlsh.it/VasCvB8

Posted by Delish on Saturday, June 30, 2018