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Breakfast

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Breakfast

Sausage Egg and Cheese Stuffed Biscuits

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Sausage Egg and Cheese Stuffed Biscuits
These aren't your grandma's biscuits!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, cubed
  • 1 cup shredded cheddar cheese, divided
  • 1 tablespoon chives, minced
  • ¾ cup buttermilk
  • 8 breakfast sausage patties, fully cooked
  • 6 eggs, scrambled
Instructions
  1. Preheat oven to 350 degrees
  2. In a food processor, add flour, baking powder and salt and pulse several times to combine. Add in the butter, cheddar cheese, chives and pulse several times until mixture resembles coarse crumbs.
  3. Slowly pour buttermilk into flour mixture and pulse until dough is soft a forms a dough.
  4. Turn dough out onto a lightly floured surface and knead with flour until no longer sticky. Roll dough out into a ½-inch-thick sheet and cut with a floured biscuit cutter.
  5. Gently flatten and spread 2 pieces of dough until they are about 4 inches wide. Place a large pinch of cheese, 1 sausage patty and about 2 tablespoons of scrambled eggs onto the dough. Top with another piece of dough and pinch the sides until they are sealed. Place it on a baking sheet lined with parchment paper.
  6. Repeat with the remaining ingredients to make 8 rolls.
  7. Bake for 15 to 20 minutes or until golden brown. Serve immediately or store in your refrigerator for up to a week for an easy on-the-go breakfast!

Watch the recipe video here:

Sausage Egg N' Cheese Stuffed Biscuits

These are NOT yo' grandma's biscuits.Taste for Yourself: taste.md/2JLdpL7

Posted by Tastemade on Tuesday, June 12, 2018

Breakfast

Foil Pack Chicken Nachos

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Foil Pack Chicken Nachos
On the grill, the bottom chips take on a texture similar to migas — and we're OBSESSED. We love these nachos with chicken, but you can easily swap in cooked ground beef or pulled pork.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 bag tortilla chips
  • 2 c. shredded rotisserie chicken
  • ½ c. red enchilada sauce
  • 1 (15-oz.) can chopped fire-roasted tomatoes, drained
  • 1 c. black beans, drained
  • 1½ c. shredded cheddar
  • 1½ c. shredded Monterey Jack
  • Freshly chopped cilantro, for garnish (optional)
  • Sour cream, for serving (optional)
Instructions
  1. Heat grill to medium-high. In a large bowl, toss together chicken, enchilada sauce, tomatoes, and black beans. Divide tortilla chips between four large pieces of foil, then top chips with chicken mixture. Top each with cheeses, then fold to seal into packets.
  2. Place packets on grill and cook until cheese has melted and chicken mixture is warmed through, about 15 minutes.
  3. Garnish with cilantro and dollop sour cream on top, if using.

Watch the recipe video here:

How To Make Foil Pack Chicken Nachos

You can make these Foil Pack Chicken Nachos right on the grill.Full recipe: http://dlsh.it/Ic6nC7V

Posted by Delish on Tuesday, June 12, 2018

Breakfast

Sheet Pan S’mores

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Sheet Pan S'mores
The only problem we had with s'mores is that we couldn't eat them 365 days a year. Enter: Sheet Pan S'mores. S'mores all day, erryday.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (8-oz.) can crescent dough
  • 2 tbsp. cinnamon sugar
  • 6 Hershey chocolate bars
  • 1 (10-oz.) bag large marshmallows
Instructions
  1. Preheat oven to 400°. Line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together. Fold edges of dough in to create a crust.
  2. In a small bowl, combine sugar and cinnamon. Sprinkle all over dough. Transfer baking sheet to oven and bake until crust is golden about, 10 to 15 minutes.
  3. Remove baking sheet from oven. Layer bottom with chocolate bars. Arrange marshmallows on top of chocolate. Return to oven and bake until marshmallows are golden, about 10 minutes.. Watch carefully: once they brown, they brown fast!

Watch the recipe video here:

How To Make Sheet Pan S'mores

This is the EASIEST way to make s'mores for your summer crowd.Full recipe: http://dlsh.it/bSRa2h2

Posted by Delish on Tuesday, June 12, 2018

Breakfast

Portobello Pizza

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Portobello Pizza
Veggies are just better when they're disguised as pizza.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large portobello mushrooms
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella
  • ¼ cup mini pepperoni
  • 1 tablespoon dried oregano
  • ⅛ cup fresh basil, minced
  • Chili flakes, for garnish
Instructions
  1. Preheat oven to 400 degrees.
  2. Brush bottom of mushrooms with olive oil and season with salt and pepper. Spread a spoonful of the sauce in the center of each mushroom. Sprinkle with cheese and top with pepperoni and oregano.
  3. Bake 10 to 15 minutes until cheese is golden brown.
  4. Garnish with basil and chili flakes.

Watch the recipe video here:

Portobello Mushroom Pizza

Mushrooms are just better when they're disguised as pizza.Taste for Yourself: taste.md/2jOelA5

Posted by Tastemade on Tuesday, June 12, 2018

Breakfast

Mini Pizza Burger Dough Balls

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Mini Pizza Burger Dough Balls
Mini pizza burger dough balls are your new favourite duo treat. Perfectly paired with an ice cold pint and some chips on the side!
Author:
Cuisine: Italian
Recipe type: Breakfast
Ingredients
  • 800g beef mince, 5%
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 660g pizza dough
  • ½ cup pizza sauce
  • ¾ cup grated mozzarella
  • 24 slices pepperoni
  • ½ cup garlic butte
Instructions
  1. Mix together mince, salt, pepper and oregano. Take about 2 tbsp of mix and form into a slider sized patty. Repeat with remaining meat.
  2. Heat a cast iron or a non stick pan over medium-high heat. Add oil and sear each patty on both sides for 1-2 minutes until browned. Remove and let cool.
  3. Take 50g balls of dough and flatten out. Place one patty topped with 1 tsp pizza sauce, 1 tbsp grated mozzarella and two slices of pepperoni. Top with another patty and wrap bread dough evenly to seal. Arrange each on a tray.
  4. Brush each with garlic butter and bake for 20-30minutes at 180ºC (350ºF) until golden brown. Cover with a piece of foil if browning too quickly.
  5. Let cool slightly and enjoy!

Watch the recipe video here:

Mini Pizza Burger Dough Balls

Mini Pizza Burger Dough Balls

Posted by Twisted on Wednesday, June 13, 2018

Breakfast

Wire Potato Chips

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Wire Potato Chips
Use a spiralizer to get the crispiest, crunchiest curly fries you'll ever enjoy.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 potatoes, peeled
  • Frying oil
  • 2 teaspoons powdered chicken bouillon
  • Fresh parsley
  • Parmesan cheese
  • Ketchup
Instructions
  1. Use a spiralizer to slice potatoes into thin coils.
  2. Preheat oil to 380 degrees. Fry potatoes until brown then transfer to a large bowl.
  3. Sprinkle with powdered bouillon.
  4. Add fresh parsley and Parmesan cheese. Serve with ketchup.

Watch the recipe video here:

Ultra Skinny Curly Fries

Crispy, crunchy, curly fries like no other….Taste for Yourself: taste.md/2jeQZmtWe're celebrating Tastemade Japan​, ALL WEEK LONG. #TMSpintheGlobe

Posted by Tastemade on Wednesday, June 13, 2018

Breakfast

Cheesy Chicken Fajita Dip ‘N’ Chips

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Cheesy Chicken Fajita Dip 'N' Chips
CHEESY CHICKEN FAJITA DIP 'N' CHIPS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 chicken breasts
  • 3 mixed peppers, diced
  • 1 onion, diced
  • 2 tbsp oil
  • 2 tbsp fajita seasoning
  • ½ tsp salt
  • 5 tortillas
  • 2 tbsp butter
  • 1 tsp salt
  • 400g cream cheese
  • 200g red cheddar
  • 1 tbsp cornflour
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp pickled jalapenos
Instructions
  1. Bake chicken and peppers with oil, 1 tsp salt and the seasoning for 25 minutes at 200°C/400°F.
  2. Dice the chicken and mix with the peppers into the softened cream cheese, red cheddar, cornflour, ½ salt and pepper. Top with extra cheddar and bake for 20 minutes. Sprinkle with jalapeno peppers.
  3. Enjoy!

Watch the recipe video here:

Cheesy Chicken Fajita Dip 'N' Chips

Cheesy Chicken Fajita Dip 'N' Chips

Posted by Twisted on Wednesday, June 13, 2018

Breakfast

Cheeseburger French Dip Sliders

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Cheeseburger French Dip Sliders
Made with fresh grapes, sweet white wine, and sprinkles of gold leaf, it's the perfect cake for brunchtime gatherings.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crust:
  • 2 ounces fruit granola
  • 2 tablespoons butter, melted
Cheesecake filling:
  • 1½ teaspoons gelatin
  • 1 tablespoon water
  • 3½ ounces cream cheese, room temperature
  • 2½ tablespoons granulated sugar
  • ½ cup yogurt
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
White wine jelly:
  • 1 cup white wine
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2½ teaspoons gelatin, mixed with 2 tablespoons water
  • Gold leaf
To assemble:
  • 1 bunch Muscat grapes
  • Handful of blueberries
Instructions
Prepare the crust:
  1. Use a rolling pin to grind the granola until fine. Combine it with the melted butter, and press mixture into the bottom of a round springform pan. Place in refrigerator to chill.
Prepare the filling:
  1. Sprinkle the gelatin over the water and let it soak for 5 minutes. Place in microwave for 20 seconds at 500 watts then transfer to a food processor. Add remaining cheesecake ingredients and pulse until combined. Pour mixture on top of the granola crust and place back in fridge to solidify.
Prepare the jelly topping:
  1. In a small saucepan over medium heat, add white wine and sugar. Turn heat off once mixture starts to boil, then add lemon juice, gold leaf and gelatin. Stir until gelatin melts. Cool the saucepan in ice water until the gelatin mixture thickens.
Assemble:
  1. Remove cheesecake from fridge. Line outer rim with grapes and blueberries in a wreath shape. Pour the white wine jelly over the top of the fruit.
  2. Chill in refrigerator until set.

Watch the recipe video here:

Cheeseburger French Dip Sliders

Cheeseburger French Dip Sliders

Posted by Twisted on Thursday, June 14, 2018

Breakfast

Sheet-Pan Italian Subs

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Sheet-Pan Italian Subs
Sheet-Pan Italian Subs
Author:
Cuisine: Italian
Recipe type: Breakfast
Ingredients
  • 4 tbsp. melted butter, divided
  • 2 loaves sliced bread, white or sourdough
  • 1 lb. deli-style sliced ham
  • ½ lb. salami
  • ½ lb. sliced mozzarella
  • ½ lb. sliced provolone
  • 2 c. baby spinach
  • 1 (8-oz.) jar pepperoncini, drained and sliced
Instructions
  1. Preheat oven to 400°. Brush half the butter inside a half sheet pan, then lay out bread in a single layer, overlapping slices to look like shingles. (Make sure the entire sheet pan is covered!) Press down on bread to flatten slightly.
  2. Top bread with mozzarella, then layer ham, spinach, salami, pepperoncini, and provolone on top. Shingle another layer of bread on top, then brush with remaining 2 tablespoons butter. Put a second sheet pan on top of bread and weigh it down with a heavy skillet.
  3. Transfer to oven and bake until the sandwich is pressed and starting to turn golden, about 10 minutes. Remove sheet pan and bake until top bread is golden, about 20 minutes more.
  4. Garnish with parsley and sprinkle with Parmesan. Cut into squares.

Watch the recipe video here:

How To Make Sheet-Pan Italian Subs

Sheet-Pan Italian Subs are the EASIEST way to feed a hungry crowd.Full recipe: http://dlsh.it/eNLDuag

Posted by Delish on Thursday, June 14, 2018

Breakfast

Philly Cheesesteak Triangles

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Philly Cheesesteak Triangles
Tortillas - cultural appropriation or the best thing since, well, squashed bread? This now ubiquitous staple of larders worldwide has proved its versatility time and time again, from the taco to the quesadilla. We've taken them and used them as a shell for deep fried cheesesteak goodness, crispy and hot on the outside, gooey and melty in the middle.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 tbsp vegetable oil
  • 2 steaks, frozen for around two hours, then sliced extremely thinly with a sharp knife.
  • 2 green peppers, diced
  • 1 onion, diced
  • 2 cloves garlic, diced
  • Salt
  • Pepper
  • Tortillas
  • ¼ flour
  • ¼ water
  • Mozzarella sheets, sliced into triangles
  • Groundnut oil, for frying
  • Ranch dressing
Instructions
  1. Heat the oil in a large heavy frying pan or wok until it's really hot then add the beef, stir frying quickly until cooked through. Remove and clean the pan, then add back to the heat, turning it down slightly.
  2. Add a little more oil and fry the onions and peppers together until soft. Add the garlic and cook for another minute or so before adding the steak back in, seasoning, stirring, and taking off the heat.
  3. Cut the tortillas down the middle - how many you use depends on how many you want to make; you'll probably have some mixture left which you can always freeze and use later.
  4. Using a spoon whisk together the flour and water to make a sticky paste. Paint this carefully along one half of the straight edge of each halved tortilla, place the sliced cheese in the middle, and fold over the corners to make a triangle, sticking the sides together to make a pouch.
  5. Fill this with the cheesesteak mix and brush a little more paste along the edge. Press the edges to stick together.
  6. Heat the oil to 170°C/340°F and fry in batches of three until golden brown.
  7. Serve with ranch dip.

Watch the recipe video here:

Philly Cheesesteak Triangles

Philly Cheesesteak Triangles

Posted by Twisted on Thursday, June 7, 2018