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Breakfast

Zucchini Taco Roll-Ups

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Zucchini Taco Roll-Ups
You won't miss the shell with this ultra-satisfying zucchini taco bake.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 jalapeno, minced
  • 1 lb. ground beef
  • kosher salt
  • 2 tbsp. Taco Seasoning
  • 1½ c. grated Monterey jack, divided
  • 1½ c. grated cheddar, divided
  • ¼ c. sour cream
  • can fire-roasted crushed tomatoes
  • 4 medium zucchini, sliced ⅛” thick
  • Cilantro, chopped, for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium heat, heat olive oil. Add onion and cook until tender, 5 minutes. Add jalapeño and cook 2 minutes more. Add ground beef and cook until no longer pink, 8 minutes, then drain the fat. Season with salt, mix in the taco seasoning, and add ½ cup of both Monterey Jack and cheddar, then set aside.
  3. Spread a thin layer of crushed tomatoes into the bottom of a 9"-x-13” baking dish. On each slice of zucchini, spoon a thin layer of sour cream and crushed tomatoes. Top with a layer of beef mixture, and sprinkle with Monterey Jack and cheddar. Roll up and place seam side down in baking dish. Repeat to fill the dish. Sprinkle top with remaining cheese.
  4. Bake until zucchini is tender and cheese is melted, about 30 minutes. Garnish with cilantro.

Watch the recipe video here:

How To Make Zucchini Taco Roll-Ups

Zucchini Taco Roll-Ups will slash calories from your next Taco Tuesday.Full recipe: http://dlsh.it/BZJljfX

Posted by Delish on Thursday, January 18, 2018

Breakfast

Giant Party Sub

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Giant Party Sub
The definition of a crowd-pleaser. ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 (11-oz) tubes refrigerated bread dough
  • 3 tbsp. olive oil, divided
  • 2 tbsp. red wine vinegar, divided
  • 1 tsp. Italian seasoning, divided
  • ¼ lb. sliced provolone
  • ½ lb. salami
  • ½ lb. deli-sliced ham
  • ½ lb. pepperoni
  • 1½ c. shredded iceberg lettuce
  • 2 large beefsteak tomatoes, sliced
  • 1 tsp. Toasted sesame seeds
Instructions
  1. Preheat oven to 350 degrees F. Grease a bundt pan with cooking spray. Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, about 25-30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
  2. Place baked bread on a serving platter and slice in half. Drizzle the bottom half with about 1 tablespoon each of olive oil and red wine vinegar. Sprinkle with about ¼ teaspoon of Italian seasoning. Place provolone slices on top of bread, followed by meats, lettuce and tomatoes. Drizzle tomatoes with another tablespoon each of olive oil and vinegar and sprinkle with the remaining Italian seasoning.
  3. Place the top half of the baked bread on top. Brush with remaining olive oil and sprinkle with sesame seeds. Slice and serve.

Watch the recipe video here:

How To Make A Giant Party Sub

This Giant Party Sub = nearly 3 feet of deliciousness.Full recipe: http://dlsh.it/sNEyWC4

Posted by Delish on Thursday, January 18, 2018

Breakfast

Chicken Fajita Slab Pie

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Chicken Fajita Slab Pie
Fajitas meet pies in one of the most glorious double acts to grace the culinary stage. Glorious flaky pastry and creamy, spicy, cheesy chicken. It's the one.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil
  • 1 onion, sliced
  • 4 - 5 mixed peppers, sliced
  • 3 cloves garlic, minced
  • 4 chicken breasts, shredded
  • 1 packet fajita seasoning
  • 500ml double cream
  • 2 large sheets puff pastry
  • 4 cups grated cheddar
  • 1 egg, beaten
  • Paprika
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the oil in a large heavy bottomed saucepan and fry the onion and peppers until soft, then add the garlic and cook for a minute or so more.
  3. Add the shredded chicken and the fajita spices and stir everything together, then pour in the cream and stir everything together.
  4. Lay one of the big sheets of pastry on a lined baking tray and top it with the creamy fajita mix. Leave a little gap around the edges to stick the pastry lid on top. Scatter the cheese on top of the mix.
  5. Brush around the edge with the beaten egg and stick the lid on top, then brush the whole thing with egg and sprinkle with paprika.
  6. Bake for 40 - 50 minutes (until the pastry has turned a lovely golden colour).

Watch the recipe video here:

Chicken Fajita Slab Pie

Chicken Fajita Slab Pie

Posted by Twisted on Wednesday, April 18, 2018

Breakfast

Cheesy Bacon French Toast Triangles

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Cheesy Bacon French Toast Triangles
Savoury french toast is a thing! These french toast triangles are stuffed with cheese, bacon and got a bit of a spicy kick from jalapeños.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 slices soft white bread
  • 1 cup grated cheddar cheese
  • 8 rashers bacon, cooked crispy and chopped
  • 2 jalapenos, seeded and diced
  • 3 eggs
  • 1 cup milk
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Mix together cheese, bacon and jalapeños.
  2. Cut crusts off the slices of bread and be sure to have the bread in somewhat of a square shape.
  3. Place about 1 tbsp of the cheese mixture on one side of the bread. Fold over corner to corner and pinch edges to seal.
  4. In a separate bowl, whisk together eggs, milk, salt and pepper. Dip each triangle into the egg mixture to soak slightly.
  5. Heat some oil and butter in a pan over medium heat. Pan sear each triangle until golden brown.
  6. Enjoy!

Watch the recipe video here:

Cheesy Bacon French Toast Triangles

Cheesy Bacon French Toast Triangles

Posted by Twisted on Friday, April 20, 2018

Breakfast

Zucchini Grilled Cheese

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Zucchini Grilled Cheese
Zucchini is so the new cauliflower.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 c. grated zucchini
  • 1 large egg
  • ½ c. freshly grated Parmesan
  • 2 green onions, thinly sliced
  • ¼ c. cornstarch
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for cooking
  • 2 c. shredded Cheddar
Instructions
  1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
  2. In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about ¼ cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
  3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
  4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
  5. Repeat with remaining ingredients. Serve immediately.

Watch the recipe video here:

How To Make Zucchini Grilled Cheese

This Zucchini Grilled Cheese proves that bread is overrated.Full recipe: http://dlsh.it/tX3LruE

Posted by Delish on Friday, January 19, 2018

Breakfast

Baked Potato Souffle

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Baked Potato Souffle
Cheese, potatoes , bacon, and... more cheese? What's not to love about this souffle?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup Parmesan, finely grated
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon potato flakes, fine powder`
  • 1 cup whole milk, hot but not boiling
  • 6 egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup cheddar cheese, finely grated
  • ½ cup Gruyere cheese, finely grated
  • 2 tablespoons sour cream
  • 1 tablespoon chives, finely chopped, plus more for garnish
  • 4 egg yolks
  • Salt and pepper, to taste
  • Crispy bacon, for topping
Instructions
  1. Preheat oven to 375 degrees.
  2. Prepare the ramekins: Brush 6 souffle ramekins with softened butter, and add 2 tablespoons grated Parmesan to each. Move the souffle dishes around to allow the Parmesan to coat the ramekin completely. Pour excess into next ramekin until all are coated.
  3. Make the batter: Melt butter. Add flour and potato flakes and cook for a few minutes. Add warmed milk and cook for 3 more minutes. Place in a large bowl to cool.
  4. Using a mixer, whip egg whites and cream of tartar until they form stiff peaks.
  5. Once milk mixture has cooled, stir in cheddar cheese, Gruyere, sour cream, chives and egg yolks. Fold in egg whites one spoonful at a time.
  6. Divide mixture among the prepared ramekins. Bake on center rack for 20 to 30 minutes until puffed up and golden brown. Serve immediately with crumbled bacon, sour cream and more chives.

Watch the recipe video here:

Baked Potato Souffle

"It's so fluffy, I'm gonna die!"Taste for Yourself: taste.md/2HyglcY

Posted by Tastemade on Friday, April 20, 2018

Breakfast

Low-Carb Breakfast Wraps

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Low-Carb Breakfast Wraps
No tortillas in sight.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large eggs
  • ¼ c. milk
  • 1 tbsp. butter
  • 6 breakfast sausages, cooked according to package instructions
  • 1½ c. shredded cheddar, divided
  • 1 avocado, cut into thin slices
  • ½ c. grape tomatoes, quartered
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Chopped chives
Instructions
  1. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  2. In a medium skillet over medium heat, melt butter. Pour ⅓ of the egg mixture into the skillet, moving to create a thin layer that covers the entire pan.
  3. Cook for 2 minutes. Add ½ cup cheddar and cover for 2 minutes more, until the cheese is melty.
  4. Add sausage, avocado and tomatoes to the center of egg wrap. Using a spatula, fold both ends over filling and "glue" shut with melted cheese. Remove from pan.
  5. Garnish with chives and serve.

Watch the recipe video here:

How To Make Low-Carb Breakfast Wraps

These Low-Carb Breakfast Wraps are so much healthier than a burrito.Full recipe: http://dlsh.it/RNdRMUZ

Posted by Delish on Saturday, January 27, 2018

Breakfast

Jalapeño Popper Egg Rolls

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Jalapeño Popper Egg Rolls
A jalapeño popper like you've never seen before.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 oz. cream cheese, softened
  • ½ c. shredded mozzarella
  • ½ c. shredded Cheddar
  • 4 slices bacon, cooked and crumbled
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 12 jalapeños, ends and seeds removed
  • 12 egg roll wrappers
  • Vegetable oil, for frying
  • Ranch dressing, for serving
Instructions
  1. In a medium bowl combine cream cheese, mozzarella, cheddar, bacon and garlic powder. Season with salt and pepper and stir until fully combined.
  2. Using a butter knife or small spoon, stuff jalapeños with cheese mixture. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining peppers.
  3. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
  4. Serve with ranch dressing on the side, for dipping.

Watch the recipe video here:

How To Make Jalapeño Popper Egg Rolls

We just made Jalapeño Poppers on CRACK. Full recipe: http://dlsh.it/ylK5Lho

Posted by Delish on Wednesday, January 17, 2018

Breakfast

Traveling Noodles

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Traveling Noodles
This lunch in a jar will make your coworkers seriously jealous.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package instant ramen, flavor pack discarded
  • 1 vegetable bouillon cube, quartered
  • 1 tbsp. soy sauce
  • 1 tsp. Hot sauce
  • 1 tsp. freshly grated ginger
  • 1 c. Shredded chicken
  • ½ carrot, thinly sliced into matchsticks
  • 1 c. baby spinach
  • 2 tbsp. scallions
Instructions
  1. Boil ramen noodles until al dente, just about 2 minutes. Drain immediately and run cold water over the noodles to stop the cooking.
  2. Place bouillon cube quarters in the bottom of each mason jar. Divide soy sauce, hot sauce and fresh ginger between the jars. Top with shredded chicken, then pack the noodles down over the chicken. Layer the baby spinach, carrots and scallions on top. Seal and refrigerate the jars until ready to eat.
  3. Pour boiling water over the top of the noodles. Screw back on the lid and let steep for 2 to 3 minutes.
  4. Stir thoroughly and eat right away!

Watch the recipe video here:

How To Make Traveling Noodles

These Traveling Noodles are the most genius thing to do with ramen.Full recipe: http://dlsh.it/b6utr5J

Posted by Delish on Wednesday, January 17, 2018

Breakfast

Crab Cake Poppers

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Crab Cake Poppers
Mini crab cakes that you won't be able to stop eating.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • FOR THE POPPERS
  • 2 oz. cream cheese, softened
  • 2 tbsp. mayonnaise
  • 1 Egg, lightly beaten
  • 1 tsp. lemon juice
  • 1 tsp. Old Bay seasoning
  • Dash Worcestershire sauce
  • 1 lb. lump crab meat
  • ⅓ c. shredded mozzarella
  • 2 tbsp. finely chopped chives, divided
  • 1 clove garlic, minced
  • 1½ c. panko bread crumbs, divided
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • FOR THE AIOLI
  • ½ c. mayonnaise
  • 1 tbsp. lemon juice
  • 1 tsp. Old Bay seasoning
Instructions
  1. In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, chives, garlic and ¾ cup bread crumbs. Season with salt and pepper.
  2. Roll mixture into small balls (about 1”) then coat in remaining panko. Freeze until firm, about 30 minutes.
  3. In a large, high-sided skillet over medium heat, heat about ½” vegetable oil. Working in batches, add crab cake poppers. Fry until all sides are golden, using tongs to gently turn balls, about 3 minutes per side. Drain on a paper towel-lined plate.
  4. Make aioli: In a small bowl, whisk together mayonnaise, lemon juice and Old Bay until smooth. Serve poppers warm with aioli.

Watch the recipe video here:

How To Make Crab Cake Poppers

You need to know about Crab Cake Poppers ?Full recipe: http://dlsh.it/UA4p9gF

Posted by Delish on Saturday, January 20, 2018