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Breakfast

First-Place Coconut Macaroons

These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband’s favorites—whenever I make them to give away, he always asks me for some, too! I especially like that this macaroon recipe makes a small enough batch for the two of us to nibble on.

Breakfast

Crispy Buffalo Chicken Wontons

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/bhKdDIn

Posted by Allrecipes on Sunday, June 2, 2019

Breakfast

Oat and Apple Pancakes with Yogurt and Honey

Oat and Apple Pancakes with Yogurt and Honey
This apple pancakes recipe features a serving of whole grains and produce that you get to pour maple syrup over. Yes please!
Author:
Cuisine: Great Britain
Recipe type: Breakfast
Ingredients
  • 1 cup whole wheat flour
  • ¾ cup old-fashioned oats
  • ¼ cup finely chopped pecans or almonds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1¾ cups buttermilk
  • 2 tablespoons pure maple syrup, plus more for serving
  • 2 tablespoons virgin coconut oil, melted, slightly cooled, plus more for skillet
  • 1 medium apple (such as Granny Smith or Pink Lady), peeled, cored, sliced crosswise ¼ inch thick
  • Plain yogurt (for serving)
Instructions
  1. Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
  2. Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about ½" apart, and cook until lightly golden, about 1 minute. Turn over and pour ⅓ cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
  3. Serve pancakes with yogurt and more maple syrup.

Watch the recipe video here:

You and these pancakes have a date this morning. (via Healthyish)GET THE RECIPE: http://bonap.it/EWbxsBD

Posted by Bon Appétit Magazine on Monday, July 8, 2019

Breakfast

Flakiest Biscuits By Angie Thomas

Flakiest Biscuits By Angie Thomas
Flakiest Biscuits By Angie Thomas
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups biscuit flour (500 g), or all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (230 g), 2 sticks, cubed, very cold
  • 1 cup buttermilk (240 mL), plus 2 tablespoons
Instructions
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, leaving large chunks.
  4. Fold in the buttermilk until a thick dough forms.
  5. Lightly flour a clean surface and dump the dough onto it. Bring the dough together until it comes together in one large piece.
  6. Roll out with a rolling pin to about 1 ½-2 inches (4-5 cm) thick. Using a biscuit cutter or small glass, cut out 2-3-inch (5-7 cm) rounds and place them on the prepared baking sheet. It’s okay if the biscuits are touching.
  7. Bake for 18-20 minutes, or until golden brown.
  8. Brush the biscuits with melted butter.
  9. Serve as desired.
  10. Enjoy!

Watch the recipe video here:

You're a few, simple steps away from the flakiest, tastiest biscuit! 🤤FULL RECIPE: https://tasty.co/recipe/flakiest-biscuits

Posted by Tasty on Thursday, April 18, 2019

Breakfast

Instant Pot Quick Salt and Pepper Polenta

Instant Pot Quick Salt and Pepper Polenta
This versatile side dish goes great with all kinds of meats and sauces.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup polenta (not quick-cooking)
  • 4 cups water, warmed
  • 1 tsp kosher salt
  • ⅛ tsp pepper
  • 3 tbsp butter, unsalted
  • 4 oz good quality pecorino cheese (or parmesan), finely grated
  • Additional grated pecorino, kosher salt and freshly ground pepper to finish
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add polenta, warmed water, salt and pepper in the Instant Pot and whisk to combine.
  3. Bring to a simmer, then whisk again.
  4. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 0 minutes.
  6. When the time is up, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
  7. Whisk the polenta until well-combined and creamy.
  8. Add butter and stir to combine. Add pecorino a little at a time, whisking until melted. Adjust seasonings as needed.
  9. Serve–a wide, shallow bowl is traditional–topped with additional pecorino, salt and a generous grind of pepper.

Watch the recipe video here:

This versatile side dish goes great with all kinds of meats and sauces.RECIPE: http://chopsecrets.com/instant-pot-quick-salt-and-pepper-polenta/

Posted by Chop Secrets on Thursday, February 28, 2019