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Breakfast

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Breakfast

Giant BBQ Patty Melt Loaf

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Giant BBQ Patty Melt Loaf
Giant BBQ Patty Melt Loaf
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 white tin loaf
  • 600g 15% beef mince
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • Salt to taste
  • 2 tbsp oil
  • 4 tbsp caramelised onions
  • 4 tbsp BBQ sauce, plus a little more for serving
  • 4 tbsps butter, for frying
  • 4 slices red leicester
  • 8 slices white cheddar
Instructions
  1. Season the beef mince with the pepper and the garlic powder. Mix well then transfer to a lined board and shape into a rectangular patty the same size as your loaf. Chill for 15 minutes in the fridge.
  2. Fry your patty over high heat in the olive oil. About 1-2 minutes on each side, depending on how you like your burger done! Set aside.
  3. Cut the very top and bottom off the loaf - exposing the bread 'flesh'. Cut the loaf in half lengthwise. Scoop out half of the flesh from each loaf half (save for breadcrumbs or just nosh it).
  4. Spoon caramelised onions and bbq sauce into each crevice. Divide the red leicester and cheddar between each half. Top the bottom half with the patty, then top with the other.
  5. Melt 2 tbsp butter in a large frying pan over medium heat. Place the loaf in. Top with a piece of greaseproof paper and weigh down with something heavy. Fry for a good 5 minutes - or until the underside is a satisfying, crisp golden brown. Carefully flip the sandwich and repeat the weighing process. Cook until you see cheese arriving at the edges of the sandwich. If necessary, pop in a hot oven for 5 minutes until the inner sandwich temperature reads around 60°C (for the cheese - you have already cooked your burger!).
  6. Destroy.

Watch the recipe video here:

Giant BBQ Patty Melt Loaf

Giant BBQ Patty Melt Loaf

Posted by Twisted on Thursday, June 28, 2018

Breakfast

Turkey Taco Lettuce Wraps

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Turkey Taco Lettuce Wraps
No bread? No problem! Doubling up on romaine leaves insures a mess-free lunch, sans the carbs.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 lb. ground turkey
  • 1 tsp. kosher salt
  • 1 tbsp. tomato paste
  • 1 tbsp. chili powder
  • 1 c. low-sodium chicken broth
  • 2 heads romaine lettuce, outer leaves separated
  • Shredded Mexican cheese, for serving
FOR SERVING
  • Shredded Mexican cheese
  • Chopped tomatoes
  • Chopped red onion
  • Chopped avocado
  • Chopped cilantro
Instructions
  1. Heat oil in a large skillet over medium-high. Add onion and cook until just soft, about 5 minutes. Add turkey and season with salt. Cook, breaking up meat with the side of a spoon, until meat is cooked through, 4 minutes.
  2. Stir in tomato paste and chili powder and cook 1 minute. Add broth and simmer, stirring occasionally, until thickened, about 2 minutes more.
  3. Double up lettuce leaves. Divide meat mixture among leaves. Sprinkle with cheese, tomato, onion, avocado, and cilantro and serve.

Watch the recipe video here:

How To Make Turkey Lettuce Taco Cups

Low-Carb Turkey Lettuce Taco Cups will make you NEVER go back to tortillas.Full recipe: http://dlsh.it/lgKgO29

Posted by Delish on Thursday, June 28, 2018

Breakfast

Edible Cake Tower

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Edible Cake Tower
Turn your cake into a delicious Jenga tower or fun!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 2-inch graham cracker squares
  • ¼ cup caramel
For the Oreo brownie squares:
  • 1 cup butter, softened at room temperature
  • 1⅓ cups chopped dark chocolate
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • ½ teaspoon vanilla
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ cup ganache, melted
  • ¼ cup Oreo cookies, crushed
For the strawberry squares:
  • 6 small strawberries, halved
  • ½ cup strawberry jello mix
  • 1½ cups boiling water
  • ½ cup cold water
For the cheesecake squares:
  • 2 cups cream cheese, softened
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 2 tablespoons strawberry jam
  • ½ cup ground graham crackers
  • 3 tablespoons butter, melted
Instructions
Make the graham cracker bases:
  1. Line 4 graham crackers together to form a square. Brush the inside corners of each of the squares with caramel and press back together. Repeat this two more times to form 3 6-inch squares. These will be the bases for your cake.
Make the brownie squares:
  1. Preheat the oven to 350 degrees, and spray a 1.25-inch silicone ice cube tray with baking spray. In a large bowl over a double-boiler, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared mold. Bake for 20 to 25 minutes until set and slightly shiny. Once cooled, remove from mold and pour melted ganache over the top. Top each brownie with Oreos and set aside.
Make the strawberry squares:
  1. Place a strawberry half in each square of a 1.25-inch silicone ice cube tray. In a small bowl, mix jello concentrate with boiling water until dissolved, then add cold water. Pour into mold and place in the fridge until set, approximately 2 hours.
Make the cheesecake squares:
  1. Spray a 1.25-inch silicone ice cube tray with baking spray and set aside. In a small bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla and lemon juice and pour into each square, leaving one-fourth of the square empty. Drop ⅛ teaspoon of strawberry jam in each and swirl throughout the square. In a small bowl, combine graham crackers and butter and press into the top of each square. Set in the freezer to chill for up to 3 hours until set.
Assemble the cake:
  1. Place a graham cracker square on a cake turntable and arrange 3 of each square, brownie, cheesecake and strawberry. Top with another graham cracker square and repeat, changing the pattern of the squares, like a Rubik’s cube. Repeat for the final layer. Give the cake a spin! It will keep up to 4 days covered in the refrigerator.

Watch the recipe video here:

Edible Cake Tower

After you finish these sweet bites – eat the tray.Taste for Yourself: taste.md/2Mmm2tp

Posted by Tastemade on Friday, June 29, 2018

Breakfast

Ultimate Grilled Cheesy Garlic Bread

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Ultimate Grilled Cheesy Garlic Bread
ULTIMATE GRILLED CHEESY GARLIC BREAD
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large bread loaf
  • 1½ cups parmesan
  • 1½ cups cheddar
  • 1 cup mozzarella, diced
  • 2 tbsp lemon juice
  • 1 tbsp chilli flakes
  • 1 tsp salt
  • 250g softened butter
  • 1 cup mayonnaise
  • 2 tbsps honey
  • ½ cup parsley, finely chopped
  • ¼ cup chives, finely chopped
Instructions
  1. Mix all of the ingredients in a large bowl (apart from the bread!)
  2. Slice your bread loaf on an angle, almost down to the base but not quite.
  3. Using a fork, stuff the mix in each of the gaps as best you can, pushing it down as far as you can.
  4. Wrap the whole loaf in tin foil, creating a large, sealed boat.
  5. Preheat the BBQ to 180°C, then pop on the bread and close the lid. After 5 minutes, open up the foil package to expose the top of the bread. Cook for a further 10 minutes - It's nice to get a little char on the bottom of the bread - so don't worry!
  6. Get stuck in!!!

Watch the recipe video here:

Ultimate Grilled Cheesy Garlic Bread

Ultimate Grilled Cheesy Garlic Bread

Posted by Twisted on Friday, June 29, 2018

Breakfast

Breaded Onion Petals

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Breaded Onion Petals
Flowers aren't the only thing blooming this season... Who knew onions could be so beautiful?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large onions
  • 1 egg, beaten
  • ½ cup milk
  • 1 cup flour
  • 1½ teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1½ teaspoons oregano
  • ½ teaspoon cumin
  • Oil, for frying
  • 2 tablespoons ketchup
  • ⅔ cup mayonnaise
  • 1 tablespoon sweet paprika
  • 2 tablespoons heavy cream
  • ¼ lime, juiced
Instructions
  1. In a mixing bowl, whisk the egg and milk. Set aside.
  2. In a separate bowl, mix the flour, paprika, salt, black pepper, garlic powder, oregano and cumin. Set aside.
  3. Cut the onion into petals and dip each petal into the milk mixture and the dry mixture twice.
  4. Fry in hot oil.
  5. Combine the ketchup with the mayonnaise, sweet paprika and heavy cream.
  6. Add the lime juice and mix again.
  7. Serve the breaded onion petals with the sauce.

Watch the recipe video here:

Breaded Onion Petals

Feel the love when picking these petals… the crispy, delicious love.Taste for Yourself: taste.md/2tvhQAG?: @Tastemade Brasil

Posted by Tastemade on Friday, June 29, 2018

Breakfast

Bacon-Wrapped Grilled Corn

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Bacon-Wrapped Grilled Corn
Wrap each ear in two to three strips, then grill until charred. (If you're worried about a grease fire from the fatty bacon, you can wrap in foil first.)
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 ears corn, husks removed
  • ¼ c. ranch dressing
  • 16 strips bacon
Instructions
  1. Heat grill to medium. Brush corn with Ranch dressing. Wrap each ear of corn in four slices of bacon.
  2. Grill corn, turning occasionally, until charred and tender, 10 minutes.

Watch the recipe video here:

How To Make Bacon Wrapped Corn

Bacon Wrapped Corn is a serious grilling game-changer.Full recipe: http://dlsh.it/WxnCGUa

Posted by Delish on Friday, June 29, 2018

Breakfast

Pickle Sub

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Pickle Sub
This has all your favorite sub flavors, minus the bread.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 large pickles
  • Mustard, if desired
  • Mayonnaise, if desired
  • 6 slices ham
  • 3 slices provolone
  • 1 tomato, sliced
Instructions
  1. Slice pickles in half lengthwise. Using a spoon, scoop out the seeds.
  2. Spread mustard and mayo on the bottom “bun” of the pickles. Top with ham, cheese, and tomatoes. Top with the other pickle “bun” and serve.

Watch the recipe video here:

How To Make A Pickle Sub Sandwich

Pickle lovers: JUST when you think you've seen it all…Full recipe: http://dlsh.it/Jr1Vdta

Posted by Delish on Tuesday, June 26, 2018

Breakfast

Caesar Angel Hair

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Caesar Angel Hair
We used a whole bottle of Caesar dressing in this sauce and have no regrets. With bacon, lemon juice, Parmesan, and LOTS of black pepper, it's ridiculously good.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 oz. angel hair
  • 1 lb. boneless skinless chicken breasts
  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 6 slices bacon, chopped
  • 2 garlic cloves, minced
  • ½ c. chicken stock
  • 1 pint creamy Caesar dressing
  • ½ c. finely grated Parmesan, plus more for serving
  • 2 tbsp. lemon juice
  • ¼ c. finely chopped flat leaf parsley
Instructions
  1. In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and reserve 1 cup pasta water.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season both sides of chicken with salt and pepper then add to pan. Cook about 5-6 minutes per side, until the chicken is cooked through. Transfer to a cutting board and let rest for 10 minutes, then slice into strips. Wipe skillet clean.
  3. Return skillet to burner over medium heat. Add bacon and fry until crispy. Drain bacon pieces on a paper towel-lined plate. Reserve about two tablespoons of bacon fat in skillet.
  4. Add garlic and sauté until fragrant, about 1 minutes. Pour in chicken stock to deglaze pan and reduce down slightly. Stir in Caesar dressing and bring mixture to a slight simmer. If the sauce is too thick, gradually add pasta water, about ¼ cup at a time until you reach your desired consistency. Add Parmesan, lemon juice and parsley. Check for seasonings and add salt and pepper as needed.

Watch the recipe video here:

How To Make Chicken Caesar Angel Hair

Chicken Caesar Angel Hair will make you want to put caesar dressing on everything.Full recipe: http://dlsh.it/10CkrkH

Posted by Delish on Tuesday, June 26, 2018

Breakfast

Rainbow Chard Rolls

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Rainbow Chard Rolls
Colorful rainbow chard is stuffed with chicken, peanuts and green onions, mixed with a tangy peanut butter sauce.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 bunches rainbow chard, tough ends cut off and discarded
  • ¼ cup rice wine vinegar
  • ¼ cup toasted sesame oil
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon honey
  • 3 cups cooked chicken, shredded
  • ¼ cup dry roasted salted peanuts
  • 2 tablespoons cilantro, finely chopped
  • 2 green onions, sliced
  • Pinch of kosher salt
  • 1 avocado, sliced
  • Cilantro and mint leaves, for garnish
  • Sesame seeds, for garnish
Quick pickled carrots:
  • 1 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 medium carrots, peeled and cut into long matchsticks
Instructions
  1. Prepare carrots. Add vinegar, sugar and salt to a medium saucepan and bring to a simmer. Stir until sugar dissolves. Add carrots to a heat-proof bowl, and pour vinegar mixture over top. Allow to cool to room temperature.
  2. Bring a large pot of salted water to a boil.
  3. Remove large thick stalks at end of chard leaves. Blanch chard leaves in batches in boiling water for 10-15 seconds until just pliable. Remove from water and cool to room temperature. Pat dry with paper towels. Set aside.
  4. Whisk together the vinegar, sesame oil, peanut butter, ginger, soy sauce and honey in a medium bowl. Season with a pinch of salt. Fold in shredded chicken, peanuts, green onions and cilantro, and mix until combined.
To assemble:
  1. Lay out a chard leaf on a clean work surface. Layer a second leaf to cover any holes. Add chicken mixture, quick pickled carrots, then avocado and herbs. Sprinkle with sesame seeds. Roll up like a burrito. Slice in half on the bias to serve.

Watch the recipe video here:

Rainbow Chard Rolls

Eating healthy never tasted so good.Taste for Yourself: taste.md/2qILLSk

Posted by Tastemade on Wednesday, June 27, 2018

Breakfast

Meatball Zucchini Boats

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Meatball Zucchini Boats
Want to go even MORE low-cal? Try these with ground turkey or chicken instead!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 -4 medium zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • ½ tsp. Italian seasoning
  • ½ tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. ground beef
  • ¼ c. freshly chopped parsley, plus more for garnish
  • 1 large egg
  • 2 garlic cloves, minced
  • ½ tsp. crushed red pepper flakes
  • 1 tbsp. vegetable oil
  • 2 c. marinara sauce (use sugar-free if you're keto!)
  • 1 c. shredded mozzarella
  • ½ c. freshly grated Parmesan
Instructions
  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high.
  2. Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.
  3. In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
  4. Pour marinara around the meatballs and stir until the meatballs are fully sauced. Simmer for 10 more minutes. Remove from heat.
  5. Fill zucchini boats with meatballs and top with mozzarella. Broil until cheese is melty, 3 to 5 minutes. Garnish with Parmesan and parsley and serve hot.

Watch the recipe video here:

How To Make Meatball Zucchini Boats

Meatball Zucchini Boats are the low-carb, high-protein way to eat a meatball sub.Full recipe: http://dlsh.it/uQjsUnQ

Posted by Delish on Wednesday, June 27, 2018