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Breakfast

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Breakfast

Bunless Bacon, Egg & Cheese

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Bunless Bacon, Egg & Cheese
So good you won't miss the bread!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 eggs
  • 2 tbsp. water
  • ½ avocado, lightly mashed
  • 2 slices cooked bacon
  • ¼ c. shredded Cheddar cheese
Instructions
  1. In a medium nonstick pan, place two mason jar lids (centers removed). Spray the entire pan with cooking spray and heat over medium heat. Crack eggs into the centers of the lids and lightly whisk with a fork to break up yolk.
  2. Pour water around the lids and cover the pan. Cook, letting the eggs steam, until the whites are cooked through, about 3 minutes. Remove lid and top one eggs with cheddar. Cook until the cheese is slightly melty, about 1 minute more.
  3. Invert the egg bun without the cheese onto the plate. Top with mashed avocado and cooked bacon. Top with the cheesy egg bun, cheese side-down. Eat with fork and knife.

Watch the recipe video here:

How To Make Bunless Bacon Egg & Cheese

This Bunless Bacon, Egg & Cheese is the perfect breakfast for a low-carb diet.Full recipe: http://dlsh.it/1mCSgmo

Posted by Delish on Saturday, January 6, 2018

Breakfast

Jalapeño Popper Stuffed Zucchini

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Jalapeño Popper Stuffed Zucchini
You've never seen zucchini like this before.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 zucchini, halved crosswise
  • 6 oz. cream cheese, softened
  • 1 c. shredded mozzarella, divided
  • ½ c. shredded Cheddar
  • 4 slices bacon, cooked and crumbled, 1 tbsp reserved for topping
  • 1 jalapeno, minced
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped parsley
Instructions
  1. Preheat oven to 425°. Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make ¼” slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.
  2. Place zucchini on a parchment-lined rimmed baking sheet and bake until pliable, 10 minutes.
  3. Meanwhile, make jalapeño popper filling: in a medium bowl combine cream cheese, ½ c mozzarella, cheddar, bacon, jalapeño and garlic powder. Season with salt and pepper and stir until fully combined.
  4. Remove zucchini from oven and stuff jalapeño mixture between each slice. Top with remaining mozzarella and bacon and bake until cheese is melty, 6 to 8 minutes. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Jalapeno Popper Stuffed Zucchini

Now THIS is a low-carb idea we can get behind ??Full recipe: http://dlsh.it/pRgP7ME

Posted by Delish on Saturday, January 6, 2018

Breakfast

Mozzarella-Stuffed Chicken Parm

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Mozzarella-Stuffed Chicken Parm
The more cheese the better.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. boneless skinless chicken breasts
  • 8 oz. fresh mozzarella
  • kosher salt
  • Freshly ground black pepper
  • 1 c. flour
  • 3 Eggs, beaten
  • 1 c. panko bread crumbs
  • 1 tsp. dried oregano
  • ½ tsp. garlic powder
  • ½ c. freshly grated Parmesan, divided
  • Olive oil, for frying
  • 2 c. marinara
  • ¼ c. Thinly sliced basil
  • 2 tbsp. chopped parsley
Instructions
  1. Preheat oven to 425°. Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season outside of chicken with salt and pepper.
  2. Put the flour, eggs and panko bread crumbs into three separate shallow bowls. Into the panko bread crumbs, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt.
  3. Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Dredge chicken in bread crumbs, making sure the chicken is evenly coated.
  4. In a large skillet over medium heat, heat a thin layer of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan on top of chicken.
  5. Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley and serve warm.

Watch the recipe video here:

How To Make Mozzarella-Stuffed Chicken Parm

You need to know about STUFFED chicken parm.Full recipe: http://dlsh.it/mgDUn2j

Posted by Delish on Friday, February 16, 2018

Breakfast

Aligot

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Aligot
After hitting the slopes, there is no better way to warm up than with this rich, creamy cross between cheese fondue and mashed potatoes.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 pounds Yukon Gold potatoes, peeled and sliced into 1-inch pieces
  • 1 cup butter, cubed and chilled
  • ½ cup heavy cream, warmed
  • ½ pound Cantal cheese, grated
  • 3 cloves garlic, grated
  • 1 teaspoon salt
Instructions
  1. In a medium saucepan, place potatoes in cold, salted water. Bring to a boil and cook for approximately 15 to 20 minutes until tender. Drain water and return potatoes to pot. Press through a ricer and heat potatoes on low for 2 minutes, or until all water is drained from potatoes.
  2. Turn off heat and add butter a few cubes at a time while stirring continuously. Add heavy cream and continue to stir. Pour in Cantal a few handfuls at a time, taking care to stir quickly to melt the cheese. Once all cheese is added, serve immediately.
  3. Aligot is best served with sausage and vegetables. Aligot can be kept warm in a slow cooker or reheated on very low heat, and will keep up to 4 days refrigerated.

Watch the recipe video here:

Aligot

Excuse me, would you like some potatoes with all that cheeeeeese?Full Recipe: taste.md/2ChEiPt

Posted by Tastemade on Sunday, December 17, 2017

Breakfast

Bacon Chips

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Bacon Chips
Bet you can't eat just one.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 slices bacon, cut into 1" squares
  • ¼ c. lime juice
  • 2 tbsp. sriracha
  • 1 tbsp. brown sugar
  • Ranch, for dipping
Instructions
  1. Preheat oven to 375° and line a medium cooking sheet with parchment paper. Lay bacon pieces in a single layer on the baking sheet.
  2. In a small bowl, combine Sriracha, lime juice and sugar in a bowl and whisk to combine. Brush onto bacon pieces. Place in the oven and bake until bacon is crisp, 10 to 12 minutes.
  3. Let cool slightly, then serve with ranch dressing on the side, for dipping.

Watch the recipe video here:

How To Make Bacon Chips

Bacon Chips are the low-carb snack you've been looking for.Full recipe: http://dlsh.it/uV7ToYv

Posted by Delish on Tuesday, February 20, 2018

Breakfast

Brussels Sprouts Sliders

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Brussels Sprouts Sliders
Brussels sprouts make the CUTEST slider buns.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. butter
  • 1 onions, chopped
  • 2 cloves garlic, minced
  • ¼ c. brown sugar
  • 2 tbsp. maple syrup
  • 2 tbsp. apple cider vinegar
  • 1 tsp. chili powder
  • 20 large brussels sprouts, halved
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 6 slices thick bacon
  • 7 oz. wheel brie, cut into squares
Instructions
  1. Preheat oven to 375°. In a large skillet over medium heat, melt butter. Add onion and cook until very soft, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add brown sugar, maple syrup, apple cider vinegar, and chili powder, then season with salt and pepper. Cook until mixture has reduced and onions are jammy, about 10 minutes more. Remove from heat.
  2. On a large rimmed baking sheet, toss brussels sprouts with olive oil and season with salt and pepper. Cook until just tender, about 20 minutes. Let cool slightly.
  3. In a medium skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels, then chop into squares.
  4. To assemble slider, top the cut side of one brussels sprout half with a piece of bacon. Place a piece of brie on top then dollop a small amount of onion jam on top of brie. Place a second brussels sprout half on top, cut side-down, then secure the sandwich with a toothpick. Repeat with remaining ingredients.

Watch the recipe video here:

How To Make Brussels Sprouts Sliders

Bacon Brussels Sprouts Sliders are the low-carb snack of your dreams ???Full recipe: http://dlsh.it/KsJrcyF

Posted by Delish on Saturday, February 24, 2018

Breakfast

Mixed Berry Baklava

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Mixed Berry Baklava
This colorful, fruit-forward twist on baklava adds strawberries, raspberries and more to this honey-sweet, phyllo dough pastry.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups strawberries, cut in half
  • 1 cup blueberries
  • ¾ cup blackberries
  • ¾ cup raspberries
  • 1¾ cups sugar, divided
  • Nutmeg
  • 1 cup water
  • ½ cup honey
  • 1 cinnamon stick
  • 1 clove
  • 1 orange peel
  • 1 (10-ounce) package phyllo pastry
  • ½ cup butter, melted
  • 1 cup chopped walnuts
  • 2 tablespoons confectioners sugar
Instructions
  1. In a saucepan, add the strawberries, blueberries, blackberries, raspberries, ¾ cup sugar and nutmeg. Cook for approximately 30 minutes or until it reaches the consistency of jam. Set aside to cool.
  2. Preheat oven to 350 degrees.
  3. In a small saucepan, add remaining sugar, water, honey, cinnamon, clove and orange peel.
  4. Boil until it reaches the consistency of syrup. Set aside to cool.
  5. Brush the bottom of a baking dish with melted butter, add a layer of phyllo pastry, brush with more butter and add another layer of dough.
  6. Cover with a thin layer of red fruit jelly and chopped walnuts.
  7. Continue alternating the double layers of dough (always brushing with butter) and the layers of jelly and nuts.
  8. Finish with a layer of dough, brush with butter and make radial cuts in the shape of a star.
  9. Bake for approximately 45 minutes or until golden brown. Remove from the oven, cover with half the syrup and set aside to cool.
  10. Sprinkle with confectioners sugar and serve with more syrup.

Watch the recipe video here:

Mixed Berry Baklava

We don't always eat baklava, but when we do, we eat the whole tray.Full Recipe: bit.ly/2ByeuBP?: Tastemade Brasil

Posted by Tastemade on Saturday, February 17, 2018

Breakfast

Tuscan Butter Shrimp

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Tuscan Butter Shrimp
The insanely easy dinner that you NEED in your life.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 lb. shrimp, peeled, deveined, and tails removed
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 1½ c. halved cherry tomatoes
  • 2 c. baby spinach
  • ½ c. heavy cream
  • ¼ c. freshly grated Parmesan
  • ¼ c. basil, thinly sliced
  • Lemon wedges, for serving (optional)
Instructions
  1. In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.
  2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  3. Stir in heavy cream, parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  4. Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more herbs and squeeze lemon on top before serving.

Watch the recipe video here:

How To Make Tuscan Butter Shrimp

This creamy Tuscan Butter Shrimp could be yours in just 20 minutes. Full recipe: http://dlsh.it/3CQ2Tpo

Posted by Delish on Wednesday, March 7, 2018

Breakfast

Chicken-Peanut Stir-Fry

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Chicken-Peanut Stir-Fry
Chicken-Peanut Stir-Fry
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup basmati rice
  • 3 teaspoons soy sauce
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons packed light brown sugar
  • 2 tablespoons peanut or vegetable oil
  • 1 2-inch piece ginger, peeled and thinly sliced
  • 1 bunch scallions (whites roughly chopped, greens thinly sliced)
  • 1 jalapeno pepper (red or green), seeded and thinly sliced
  • 1 small head Napa cabbage, cored and cut into 2-inch pieces
  • ¼ cup roasted salted peanuts
Instructions
  1. Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, ⅓ cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
  2. Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
  3. Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
  4. Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g

Watch the recipe video here:

How To Make Chicken-Peanut Stir-Fry

Recipe of the Day: Chicken-Peanut Stir-FrySave this recipe: http://bit.ly/2pHsvJ6.

Posted by Food Network on Tuesday, January 2, 2018

Breakfast

Chicken Pad Thai Nachos

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Chicken Pad Thai Nachos
Nacho game has never been so strong.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp. sesame oil
  • 2 cloves garlic, minced
  • ¼ c. soy sauce
  • 3 tbsp. peanut butter
  • 2 tbsp. honey
  • 1 tbsp. sriracha
  • 1 tbsp. lime juice
  • 2 c. shredded rotisserie chicken
  • 2 c. Shredded Monterey Jack
  • 5 c. tortilla chips
  • 4 green onions, sliced
  • ¼ c. roasted peanuts, chopped
Instructions
  1. Preheat oven to 425° and line a large baking sheet with foil. In a medium to large skillet over medium heat, heat sesame oil. Add garlic and cook until fragrant, about 1 minute. Pour in soy sauce and bring to simmer, then whisk in peanut butter, honey, sriracha, and lime juice. Bring mixture to a simmer then turn off heat. Add chicken and stir until chicken is fully coated.
  2. Spread about half of chips on baking sheet then top with chicken. Sprinkle about half of cheese on top. Repeat.
  3. Bake until cheese has melted and everything is heated through, about 10 minutes.
  4. Garnish with green onions and peanuts.

Watch the recipe video here:

How To Make Chicken Pad Thai Nachos

You haven't lived until you've tried these cheesy, melty nachos.Full recipe: http://dlsh.it/TYmaqCt

Posted by Delish on Thursday, January 18, 2018