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Breakfast

Plum-Rosemary-Crisp with Oat-Spelt Topping

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Plum-Rosemary-Crisp with Oat-Spelt Topping
Double up on the topping and save half for later. Baked on its own, it’s great with yogurt. As an alternative, try the topping with an oat-quinoa flour mixture here. This recipe is from Tandem in Portland, ME.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Filling
  • 1 tablespoon unsalted butter, melted
  • 3 pounds ripe plums, cut into wedges
  • 2 teaspoons finely chopped rosemary
  • 1 tablespoon plus ⅓ cup raw sugar or (packed) dark brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons finely grated lemon zest
  • Pinch of kosher salt
  • 3 tablespoons all-purpose flour
Topping and Assembly
  • 1 cup old-fashioned oats
  • ¾ cup spelt flour
  • ¼ cup raw sugar or (packed) dark brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cardamom
  • 6 tablespoons unsalted butter, melted, slightly cooled
Instructions
Filling
  1. Brush inside of a shallow 2-qt. baking dish with butter. Toss plums, rosemary, and 1 Tbsp. raw sugar in a large bowl. Let sit, tossing once or twice, until plums release their juices, 15–20 minutes.
  2. Add vinegar, zest, salt, and remaining ⅓ cup raw sugar to plums and toss to combine. Sprinkle flour evenly over top and toss until flour is no longer visible.
  3. Transfer filling to prepared baking dish and spread out to make an even layer; set aside.
Topping and Assembly
  1. Preheat oven to 350°. Whisk oats, spelt flour, raw sugar, salt, cinnamon, and cardamom in a medium bowl. Drizzle butter over mixture, tossing with a fork to incorporate. As soon as all the butter has been added, work with your hands until no dry spots remain and mixture holds together in clumps. Scatter over a rimmed baking sheet and let sit uncovered at room temperature until slightly dried out (this will help it crisp in the oven when baking), 10–15 minutes.
  2. Scatter topping evenly over reserved filling. Bake crisp on a foil-lined rimmed baking sheet until topping is golden and crisp and fruit juices are bubbling around the edges, 35–45 minutes. Let cool at least 15 minutes before serving.
Do Ahead:
  1. Topping can be made 2 days ahead; after drying out, cover and chill. Crisp can be baked 8 hours ahead; let cool, then tent with foil. Reheat, uncovered, in 350° oven 10–15 minutes.

Watch the recipe video here:

It isn't summer without a fruit crisp. We checked. RECIPE: http://bonap.it/kFgYIQ4

Posted by Bon Appétit Magazine on Saturday, July 6, 2019

Breakfast

Sausage Stuffed Jalapenos

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Sausage Stuffed Jalapenos
Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound ground pork sausage
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded Parmesan cheese
  • 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) bottle Ranch dressing (optional)
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
  3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Watch the recipe video here:

Sausage Stuffed Jalapenos: https://trib.al/hlBUPpW

Posted by Allrecipes on Monday, June 3, 2019

Breakfast

Coconut Bread Pudding

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Coconut Bread Pudding
The classic bread pudding is enhanced with coconut flakes and coconut milk.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons butter
  • ⅓ cup confectioners' sugar
  • 1 cup white sugar
  • 4 eggs
  • 1 egg yolk
  • 2 (14 ounce) cans coconut milk
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons coconut extract
  • 1½ cups flaked coconut, divided
  • ½ cup fresh coconut
  • 1 (1 pound) loaf French bread, cut into 1 inch cubes
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
  2. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and ½ cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
  3. Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining ½ cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Watch the recipe video here:

"WOW! The best bread pudding I have ever had!"Coconut Bread Pudding: https://trib.al/vPj1T71

Posted by Allrecipes on Tuesday, April 23, 2019

Breakfast

Beet Gnocchi

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Beet Gnocchi
Beet Gnocchi recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 medium beet, greens trimmed
  • 1 large russet potato
  • 1 large egg
  • ½ cup grated parmesan cheese, plus more for serving (55 g)
  • 1 teaspoon kosher salt, plus more for boiling
  • 1 ½ cups whole wheat flour, plus more for dusting (190 g)
  • ½ cup salted butter, ½ stick, divided (115 g)
  • 2 tablespoons fresh sage, chopped, divided
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Add the beet to an oven-safe dish and pour in enough water to come ¾ of the way up the beet. Cover the dish tightly with foil and set aside.
  3. Poke the potato all over with a fork and place in the center of a parchment paper-lined baking sheet.
  4. Place both the beet and potato in the oven and roast for 45 minutes, until fork tender. Remove from the oven and let cool until safe to handle.
  5. Gently rub the beet to remove the skin. (If you’d like, wear rubber gloves to protect your hands from being dyed by the beet juice.) Trim any remaining stem from the beet after peeling, then roughly chop.
  6. Transfer the beet to a food processor, along with the egg, Parmesan, and salt. Puree until completely smooth. Set aside.
  7. Peel the skin from potato and grate through the small holes of a box grater, or press through a potato ricer, if you have one.
  8. In a large bowl, combine the potato and the beet mixture. Fold gently to combine, being careful not to over mix.
  9. Add the flour, ½ cup (60 grams) at a time, and fold until the dough comes together. You may not need to use the full 2 cups.
  10. Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed that is tender but not sticky when handled. Divide into 8 portions. Roll a dough portion into a ½-inch (1 ¼ cm) thick rope. Cut the rope into 1-inch (2.5 cm) pieces. Repeat with the remaining dough.
  11. If desired, roll each piece of gnocchi over the tines of a fork to create ridges.
  12. Bring a medium pot of well-salted water to a boil over high heat.
  13. Working in batches, drop 8-10 gnocchi into the boiling water and cook until they begin to float. Once they start floating at the surface, let cook for 30 seconds more, then transfer from the water with a slotted spoon to a plate and set aside.
  14. In a medium pan, melt 2 tablespoons of butter until just beginning to bubble. Add 1 tablespoon of sage and half of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage. Repeat with the remaining butter, sage, and gnocchi.
  15. Serve immediately with Parmesan cheese for garnish.
  16. Enjoy!

Watch the recipe video here:

This red beet gnocchi is BEAUTIFUL!Recipe: https://tasty.co/recipe/beet-gnocchiGet the slotted spoon used in this…

Posted by Tasty on Wednesday, August 28, 2019

Breakfast

Chicken Parmesan Drumsticks

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Chicken Parmesan Drumsticks
Here, chicken Parmesan is transformed into a one-pan meal you can eat out of hand. The drumsticks are oven-fried, then topped with marinara sauce and mozzarella and baked until the cheese is gooey.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups seasoned Italian breadcrumbs
  • 5 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 8 chicken drumsticks (about 2 pounds), skin on, at room temperature
  • 1½ cups jarred marinara sauce, warmed, plus more for serving
  • ⅓ cup grated Parmesan (about 1 ounce)
  • 6 ounces part-skim mozzarella, thinly sliced into ⅛-inch pieces
Instructions
  1. Position an oven rack on the lowest shelf and preheat the oven to 450 degrees F. Combine the breadcrumbs, oil, ½ teaspoon salt and ¼ teaspoon pepper in a large resealable plastic bag. Put the drumsticks in a large bowl and toss to coat with 1 tablespoon water. Place the drumsticks in the bag with the breadcrumbs and shake well to coat, pressing the breadcrumbs firmly into the meat. Arrange the drumsticks in a circle on a 9-inch pie dish with the tips facing out (they may rest on the rim of the dish). Bake until the breadcrumbs are dark golden and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 30 to 35 minutes.
  2. Divide the sauce evenly over the drumsticks. Sprinkle the Parmesan over the top and lay 1 slice of mozzarella on top of each drumstick. Return the drumsticks to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve.

Watch the recipe video here:

Holy Chicken Parmesan Drumsticks! 😍Save the recipe: https://foodtv.com/30F6E2M!

Posted by Food Network on Friday, August 30, 2019

Breakfast

Spinach Pesto Pasta

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Spinach Pesto Pasta
You'll be eating pasta before you can say presto.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Pesto
  • 4 cups spinach
  • ½ cup walnuts
  • 4 garlic cloves
  • ¼ cup parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon lemon juice
  • ½ cup olive oil
  • 1 chicken breast
  • Salt, to taste
  • Pepper, to taste
  • 8 ounces spaghetti
Instructions
  1. In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
  2. In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
  3. Cook the spaghetti or your choice of pasta.
  4. Combine the chicken and sauce into spaghetti and mix until the sauce fully coats the pasta.
  5. Top it off with parmesan cheese and enjoy!

Watch the recipe video here:

Spinach Pesto Pasta 🍜FULL RECIPE: http://bzfd.it/2m9TBkQ

Posted by Proper Tasty on Tuesday, August 27, 2019

Breakfast

Grilled Lemongrass Pork Bánh Mì

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Grilled Lemongrass Pork Bánh Mì
This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PICKLED VEGETABLES
  • 2 large carrots, peeled and cut into large matchsticks
  • 12 oz daikon root, peeled and cut into large matchsticks (340 g)
  • 3 tablespoons kosher salt, plus more to taste
  • 2 tablespoons sugar
  • ¼ cup distilled white vinegar (60 mL)
LEMONGRASS PORK
  • 4 stalks lemongrass
  • 1 small white onion
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • ⅓ cup sugar (50 g)
  • 1 tablespoon dry white wine
  • 1 ½ teaspoons fresh ground black pepper
  • 2 lb pork butt, trimmed of excess fat, cut into ½ in (1¼ cm) thick slices (910 g)
  • 2 tablespoons canola oil
ASSEMBLY
  • 4 large French rolls, lightly toasted
  • ½ cup mayonnaise (120 g)
  • ½ cup pâté (110 g)
  • cucumber, sliced
  • white onion, thinly sliced
  • jalapeño, sliced
  • fresh cilantro leaves, and tender stems
Instructions
  1. Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
  2. Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
  3. Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
  4. Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
  5. Finely chop the onion and add to the bowl with the lemongrass.
  6. In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
  7. Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
  8. Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
  9. Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
  10. Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
  11. To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
  12. Close the sandwiches and serve.
  13. Enjoy!

Watch the recipe video here:

This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Get the recipe: https://tasty.co/recipe/grilled-lemongrass-pork-banh-mi

Posted by Tasty on Friday, August 23, 2019

Breakfast

Crispy Buffalo Chicken Wontons

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Crispy Buffalo Chicken Wontons
An American spin on the classic Chinese wonton.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • vegetable oil for frying
  • 1 cup shredded cooked chicken
  • ¼ cup shredded Cheddar cheese
  • 2 tablespoons ranch dressing
  • 1 tablespoon butter, melted
  • 1 ½ teaspoons hot pepper sauce, or more to taste
  • 20 wonton wrappers
Instructions
  1. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
  3. Fry in preheated oil until golden brown, 2 to 3 minutes.

Watch the recipe video here:

Crispy Buffalo Chicken Wontons: https://trib.al/Qd8g9Y3

Posted by Allrecipes on Tuesday, August 20, 2019

Breakfast

Instant Pot Mini Mushroom Quiche

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Instant Pot Mini Mushroom Quiche
Delicate mushrooms are a perfect accompaniment to the bold flavor of the asiago.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 oz asiago cheese, shredded
  • 2 oz mushrooms, finely diced
  • 1 tbsp chives, snipped
  • 3 tbsp spinach leaves, cut into thin ribbons
  • 4 eggs, beaten
  • ¼ cup heavy cream (or half and half)
  • ½ tsp garlic salt
  • ½ tsp kosher salt
  • 1 cup water
  • Additional asiago cheese for garnish (optional)
Instructions
  1. Coat the inside of a silicone mold (we love these: https://amzn.to/2Q2dnyq) with nonstick spray.
  2. Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold. Top with diced mushrooms, chives, and spinach.
  3. Combine the eggs, cream, garlic salt and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than ¾ full.
  4. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the mold on to the trivet. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  7. Carefully remove the mold and turn out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with fingers to flatten the bottom of each quiche.
  8. Garnish with additional asiago cheese if desired. Serve warm.

Watch the recipe video here:

Instant Pot Mini Mushroom QuicheFULL RECIPE: http://chopsecrets.com/instant-pot-mini-mushroom-quiche/

Posted by Chop Secrets on Tuesday, August 20, 2019

Breakfast

Sausage Biscuits and Gravy

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Sausage Biscuits and Gravy
Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (19 ounce) can Southern-style flaky refrigerated biscuits (such as Pillsbury Grands®)
  • 1 (16 ounce) package maple-flavored breakfast sausage
  • 3 tablespoons all-purpose flour, or as needed
  • 1 (12 ounce) can evaporated milk
  • 1½ cups milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon butter
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange biscuits about 1½ inches apart on a baking sheet.
  3. Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
  4. While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
  5. Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
  6. Place biscuits with cut sides up on serving plates; top with sausage gravy.

Watch the recipe video here:

Sausage Biscuits and Gravy: https://trib.al/AMlWHAr

Posted by Allrecipes on Monday, August 19, 2019