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Breakfast

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Breakfast

Jointoli

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Jointoli
Puff, puff, pass this jointoli.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the joints:
  • 10 sheets filo dough, cut in half widthwise
  • ¼ cup butter, melted
For the filling:
  • 1 cup heavy cream
  • 14 grams marijuana, no stems, no stress
  • 2 cups ricotta, strained
  • 1 cup pistachios, finely ground
  • ¼ cup pistachios, roughly chopped
  • Juice of one lemon
  • ¼ cup honey
Instructions
Make the filling:
  1. In a small saucepan over medium-low heat, add cream and marijuana. Heat for up to 45 minutes to infuse the cream. Remove from heat and strain the marijuana from the cream. Set aside to cool. Add ricotta to a medium-sized bowl. Fold in pistachios, lemon juice and honey. Pour ¼ cup of cream into a large bowl, and reserve the rest for another recipe. Set mixture in the fridge while you make the joints.
Make the joints:
  1. Preheat the oven to 350 degrees.
  2. Using four ½ sheets of dough at a time, brush butter between every other layer and stack on top of each other. Roll the filo dough around cannoli tubes to mimic a marijuana cigarette. Bake for 8 to 10 minutes, just long enough to get color on the dough. Allow to cool for up to an hour.
  3. Fill the cannoli joints with the filling using a piping bag. Top with remaining pistachios and serve.

Watch the recipe video here:

Jointoli

Puff, puff, pass this jointoli.Taste for Yourself: taste.md/2K2O0tE

Posted by Tastemade on Friday, April 20, 2018

Breakfast

Cool Ranch Pickle Chips

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Cool Ranch Pickle Chips
Pickle lovers meet Cool Ranch Dorito lovers.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 c. dill pickle chips
  • 1½ c. crushed Cool Ranch Doritos
  • 2 tbsp. melted butter
  • 2 tbsp. finely chopped parsley
  • 1 tsp. cayenne pepper
  • kosher salt
  • Freshly ground black pepper
  • ½ c. all-purpose flour
  • 2 large eggs, lightly beaten
  • Ranch dressing, for serving
Instructions
  1. Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
  2. In a medium shallow bowl, mix together crushed Doritos, butter, parsley and cayenne. Season mixture with salt and pepper.
  3. Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the Dorito mixture until fully coated.
  4. Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes, flipping halfway through if needed.
  5. Serve warm with ranch dressing.

Watch the recipe video here:

How To Make Cool Ranch Pickle Chips

Cool Ranch Doritos lovers: prepare to freak out over these pickles. Full recipe: http://dlsh.it/TLLINI7

Posted by Delish on Tuesday, October 24, 2017

Breakfast

Jalapeno Popper Chicken Nachos

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Jalapeno Popper Chicken Nachos
Jalapeno Popper Chicken Nachos
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 small tortillas
  • 1½ cups heavy cream
  • 2 large chicken breasts, shredded
  • 2 jalapenos, diced
  • 2 cloves garlic, crushed
  • 8 rashers bacon, diced
  • ½ cup butter, melted
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cayenne
  • 1 tsp black pepper
Instructions
  1. Slice each of the tortillas into 6 triangles. Toss the spices in the butter then add the triangles. Coat well, then transfer to a baking sheet (or sheets). Bake at 160°C for 15 minutes. Leave to cool, then transfer half to a cast iron skillet.
  2. While they are cooling, make your chicken mix. Fry the bacon until almost crisp. Add the jalapenos and cook briefly. Add the garlic and cook until fragrant. Pour in the cream then add the chicken and salt. Bring to a simmer and stir well to combine. Set aside.
  3. Load the nachos with the chicken and ½ cup cheddar. Top with the remaining nachos, more chicken and more cheese.
  4. Bake for 10 minutes at 180°C, or until deliciously melted and nice.
  5. Enjoy!

Watch the recipe video here:

Jalapeno Popper Chicken Nachos

Jalapeno Popper Chicken Nachos

Posted by Twisted on Saturday, April 21, 2018

Breakfast

Ichigo-kun Charlotte

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Ichigo-kun Charlotte
These strawberries like to party... in your mouth.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 25 strawberries
  • White chocolate
  • Chocolate
  • Charlotte sponges:
  • 6 eggs, divided
  • ¾ cup white sugar, divided
  • 1¼ cups flour
  • Pinch of powdered sugar
  • Strawberry mousse:
  • ½ pound strawberries
  • 5 tablespoons white sugar
  • ½ tablespoon lemon juice
  • 1 cup heavy cream
  • Cream:
  • ½ cup heavy cream
  • 1 tablespoon white sugar
Instructions
  1. Cut a mouth out of each strawberry. Use melted chocolate to form eyes.
  2. Make the charlotte sponges: Preheat oven to 350 degrees.
  3. Combine egg yolks with ¼ cup white sugar. Mix until sticky. In a separate bowl, slowly add egg whites to the remaining sugar, beating vigorously until peaks form.
  4. Add the egg white mixture to the egg yolk mixture and stir to combine. Lightly mix in flour. Place mixture in a pastry bag with a ½-inch nozzle. Squeeze out two 12-by-3-inch rectangles. Also squeeze out two 8-inch squares, which will form the base and top of the charlotte. Sprinkle each with powdered sugar.
  5. Bake the pieces for 12 minutes. Allow to cool, then use pastries to line an 8-inch square baking pan, reserving one of the squares for the lid.
  6. Make the strawberry mousse: In a blender, add the strawberries, sugar and lemon juice. Blend until combined. Transfer to a mixing bowl. Whip heavy cream until soft peaks form. Whisk into strawberry mixture, then pour into baking pan. Place in refrigerator until firm.
  7. Make the cream topping: Whisk heavy cream and sugar until soft peaks form. Transfer to a pastry bag with the tip cut off. Pipe cream topping on top of the strawberry mixture, then position the strawberry faces on top. Place the lid to the charlotte on top and serve.

Watch the recipe video here:

Strawberry Party Tart

These strawberries like to party….in your mouth.Taste for Yourself: taste.md/2JbcJLr?: Tastemade Japan

Posted by Tastemade on Saturday, April 21, 2018

Breakfast

Pizza Crisps

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Pizza Crisps
Get your pizza quick.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 c. shredded Parmesan
  • ¾ c. shredded low-moisture mozzarella
  • ½ c. mini pepperoni
  • ½ tsp. Italian seasoning
  • Warm marinara sauce, for dipping
Instructions
  1. Preheat oven to 375º. Line two large baking sheets with parchment paper. Spoon about a tablespoon of Parmesan into a small mound on baking sheet. Top with about half tablespoon mozzarella. Carefully pat down on cheese to flatten, then place a few pepperoni slices on top. Sprinkle with Italian seasoning.
  2. Bake until crispy and golden, about 12 minutes. Let cool slightly before transferring to serving dish.
  3. Serve at room temperature with marinara sauce for dipping.

Watch the recipe video here:

How To Make Pizza Crisps

These Pizza Crisps could send potato chips to their grave. Full recipe: http://dlsh.it/KUblrLN

Posted by Delish on Saturday, January 6, 2018

Breakfast

Antipasto Squares

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Antipasto Squares
It just doesn't get better than this.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cooking spray, for baking sheet
  • 2 cans crescent dough
  • ½ lb. deli ham
  • ¼ lb. pepperoni
  • ¼ lb. sliced provolone
  • ¼ lb. sliced mozzarella
  • 1 c. sliced pepperoncini
  • 2 tbsp. olive oil
  • ¼ c. grated Parmesan
  • 1 tsp. dried oregano
Instructions
  1. Preheat oven to 350° and grease a baking sheet with cooking spray. Unroll one can of crescents onto greased baking sheet and pinch seems together. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini.
  2. Unroll second crescent dough and place on top of pepperoncini. Pinch together crescent sheets to seal.
  3. Brush olive oil all over top of crescent dough then sprinkle Parmesan and oregano on top.
  4. Bake until crescent dough is golden and cooked through, about 30 minutes. (If the crescent dough is browning too quickly, cover with foil.)
  5. Let cool for at least 15 minutes before slicing into squares.

Watch the recipe video here:

How To Make Antipasto Squares

You won't be able to eat just one of these Antipasto Squares.Full recipe: http://dlsh.it/9ajZDKQ

Posted by Delish on Sunday, January 14, 2018

Breakfast

Thai Chicken Lettuce Cups

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Thai Chicken Lettuce Cups
Eating healthy isn't so bad!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 chicken breasts
  • ½ c. sweet chili sauce
  • ⅓ c. soy sauce
  • Juice of 1 lime
  • 3 tbsp. olive oil
  • 1 tbsp. sriracha
  • 2 tsp. freshly grated ginger
  • 2 cloves garlic, minced
  • 12 leaves romaine or butterhead lettuce, for cups
  • ½ red onion, thinly sliced
  • 1 carrot, shredded
  • 1 tbsp. Chopped cilantro
Instructions
  1. In a large bowl, combine chili sauce, soy sauce, lime juice, oil, sriracha, ginger and garlic. Whisk to combine. Add chicken breasts to bowl and toss with marinade.
  2. Heat a large grill pan over medium heat. Add chicken breast and cook until golden with grill marks and no pink remaining, 8 to 10 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. Build your lettuce cups: fill lettuce cups with chicken and garnish with onions, carrots, and cilantro. Serve.

Watch the recipe video here:

How To Make Thai Chicken Lettuce Cups

This is the only healthy dinner recipe you need from now on. Full recipe: http://dlsh.it/r2RxWfC

Posted by Delish on Sunday, January 14, 2018

Breakfast

Omelette in a Bag

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Omelette in a Bag
Make an easy, perfect omelet by poaching all of your ingredients — eggs, mushrooms, ham, veggies — in a plastic pouch.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 eggs
  • 4 cherry tomatoes
  • ⅛ cabbage, thinly sliced
  • 2 slices ham
  • 6 basil leaves
  • 30 grams shredded cheese
  • 2 mushrooms
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise
  • ½ teaspoon salt
  • Pepper
  • Tomato sauce
Instructions
  1. Cut cherry tomatoes and ham into 1 centimeter cubes. Tear basil leaves into small pieces by hand. Slice mushrooms thinly.
  2. Place cabbage and salt into a plastic bag and massage to soften the cabbage.
  3. Dump the rest of the ingredients into the bag and mix well with your hands.
  4. Making sure to get rid of the air inside, close the bag tightly.
  5. Boil some water in a saucepan.
  6. Place the bag inside and boil for 6 minutes. Turn over and continue boiling to make sure the egg has thoroughly cooked.
  7. Open the bag and slice the omelette onto a plate. Serve with tomato sauce if desired.

Watch the recipe video here:

Japanese Omelette in a Bag

Japanese Omelette "in a Bag" (via Tastemade Japan) Taste for Yourself: taste.md/2pO0PRj

Posted by Tastemade on Friday, April 20, 2018

Breakfast

Salted Caramel Brownie Trifle

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Salted Caramel Brownie Trifle
Does this chocolate caramel trifle with whipped cream need to be shared?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Brownies:
  • 12 tablespoons unsalted butter
  • 1 ½ cups sugar
  • ⅔ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup flour
Salted Caramel Mousse:
  • 1 cup sugar
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • 2 teaspoons Maldon sea salt flakes
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 5 cups whipped cream
  • Garnish
  • 1 bar bittersweet chocolate, broken into pieces
  • Salted caramel sauce
  • Whipped cream
Instructions
To make the brownies:
  1. Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
  2. In a medium saucepan over medium, melt the butter. Add in the sugar and vanilla and whisk. Add in the cocoa powder, whisk and remove from heat.
  3. Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well until the flour is fully incorporated.
  4. Pour batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Allow to cool completely, crumble into large chunks and set aside.
To make the mousse:
  1. in a medium heavy-bottomed saucepan, add 1 cup sugar. Cook over medium-high heat and stir until the sugar melts. Once the sugar has melted, stop whisking and Insert a candy thermometer into the pan and continue to cook the sugar until it turns amber in color and registers at 250 degrees, stirring often to prevent it from burning. Immediately add butter to the pan and remove it from the heat, whisking it to combine.
  2. Add ½ cup heavy cream to the pan and whisk until combined. Set aside to cool and add sea salt flakes to taste.
  3. In a large saucepan, whisk together the egg yolks, sugar and vanilla extract until creamy; set aside. In a small saucepan, warm the milk. Begin adding the hot milk mixture into the egg yolks, adding a little at a time and whisking vigorously after each addition. Once the everything is combined, cook over medium heat until the custard thickens and holds its shape well. Into the hot custard, add the salted caramel. Whisk until smooth and uniform. Cover the custard with plastic wrap and place into the refrigerator to cool completely.
  4. Once custard has cooled completely, gently fold in 5 cups of whipped cream.
  5. To assemble: drizzle the bottom of your trifle dish with caramel sauce then start with a layer of crumbled brownie, top with a layer of salted caramel mousse and repeat until you reach the top of your Trifle dish. Garnish with whipped cream, crumbled chocolate and salted caramel.

Watch the recipe video here:

Salted Caramel Brownie Trifle

Friday is our second favorite F word. Our first is food.Taste for Yourself: taste.md/2Jb3kmK

Posted by Tastemade on Friday, April 20, 2018

Breakfast

Cinnamon Roll Cheesecake Bars

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Cinnamon Roll Cheesecake Bars
You don't need a cream cheese glaze on top with this cheesecake-y filling. But then again, if you're already making these bars, you might as well go all out.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tubes pre-made cinnamon roll dough
  • 2 packages cream cheese
  • 1 large egg
  • ½ c. sugar
  • 1 tsp. cinnamon
Instructions
  1. Preheat oven to 350°.
  2. Unroll a tube of cinnamon roll dough and use a rolling pin to flatten it out to to roughly the size of a 9"-x-9" baking dish. Place a sheet of parchment paper on the bottom of the baking dish, then place the flattened dough on top. You may need to use your fingers to spread it out further.
  3. Combine cream cheese, egg, sugar, and cinnamon in a mixing bowl, whipping until light and fluffy, then spread mixture on top of cinnamon roll dough.
  4. Open the second tube of cinnamon roll dough. Cut each cinnamon roll in half width-wise, creating shorter, squatter rolls. Place on top of the cheesecake spread, so rolls are touching one another. Bake for 25 to 27 minutes, or until rolls are lightly golden.
  5. Drizzle with frosting from cinnamon roll packages, if desired. Let rest 10 to 15 minutes before cutting into bars.

Watch the recipe video here:

How To Make Cheesecake Stuffed Cinnabuns

Cheesecake Stuffed Cinnabuns are a gift from the brunch gods.Full recipe: http://dlsh.it/5LMUeTC

Posted by Delish on Tuesday, April 17, 2018