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Breakfast

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Breakfast

Chicken Caesar Lettuce Wraps

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Chicken Caesar Lettuce Wraps
So fresh, so clean.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR CHICKEN
  • 3 boneless skinless chicken breasts
  • ½ c. Caesar dressing, plus more for garnish
  • 3 tbsp. olive oil, divided
  • Juice of 1 lemon, divided
  • Kosher salt
  • Freshly ground black pepper
FOR LETTUCE WRAPS
  • 9 leaves romaine or butterhead lettuce, for cups
  • ½ c. quartered cherry tomatoes
  • 4 strips bacon, cooked and crumbled
  • ¼ c. freshly grated Parmesan, for garnish
Instructions
  1. In a medium bowl, toss chicken with dressing, 2 tablespoons olive oil, and half of lemon juice. Season generously with salt and pepper, cover with plastic wrap, and let marinate in fridge for at least 30 minutes.
  2. In a large skillet over medium heat, heat remaining oil. Add chicken breasts to skillet and cook until golden and no longer pink, 8 minutes per side. Remove from heat, let rest 5 minutes, then cut into bite sized pieces.
  3. Assemble lettuce wraps: Fill each lettuce cup with chicken pieces, tomatoes, and bacon. Top with a squeeze of lemon, more dressing, Parmesan, and a couple extra cranks of black pepper.

Watch the recipe video here:

How To Make Chicken Caesar Lettuce Wraps

Chicken Caesar Lettuce Wraps will make you love salad again.Full recipe: http://dlsh.it/kx2d9gJ

Posted by Delish on Monday, April 16, 2018

Breakfast

The Ultimate Grilled Cheese And Tomato Soup Bowl

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The Ultimate Grilled Cheese And Tomato Soup Bowl
The Ultimate Grilled Cheese And Tomato Soup Bowl
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
TOMATO SOUP
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 14 oz (395 g) crushed tomato, 1 can
  • 2 cups (480 mL) chicken broth
  • ¼ cup (60 mL) heavy cream
  • 2 teaspoons salt
  • 1 teaspoon pepper
GRILLED CHEESE BOWL
  • 11 slices white bread
  • 2 tablespoons butter, melted, plus more for greasing bowl
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 7 slices cheddar cheese
CROUTON FRIES
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • ½ teaspoon pepper
  • 1 teaspoon salt
Instructions
  1. Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown.
  2. Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper.
  3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  4. Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender.
  5. Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl.
  6. Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2.
  7. In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread.
  8. Preheat the oven to 400°F (200°C).
  9. Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4.
  10. In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl.
  11. Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom.
  12. Using a small bowl, press down on the bread bowl to compress slightly.
  13. Bake for 15 minutes, until the bread is golden brown.
  14. Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet.
  15. Bake for 5 minutes, until the crusts are golden brown.
  16. Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup.
  17. Enjoy!

Watch the recipe video here:

The Ultimate Grilled Cheese And Tomato Soup Bowl

The ultimate comfort food: grilled cheese and tomato soup bowl ?!FULL RECIPE: https://tasty.co/recipe/the-ultimate-grilled-cheese-and-tomato-soup-bowl

Posted by Tasty on Monday, April 16, 2018

Breakfast

Giant Cheeseburger & Fries Burrito

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Giant Cheeseburger & Fries Burrito
Roll up, roll up! Literally. Combining three of life's most sinful luxuries - burgers, fries and burritos, this is unquestionably not one of your five a day. However, a life without pleasure is unquestionably a life half lived. So sit back, buy some tortillas and roll yourself into a cheesy, meaty stupor.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp vegetable oil
  • 2 large burgers
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp butter
  • 3 tbsp flour
  • 500ml milk
  • 1 pack (roughly 8 sheets) American cheese
  • 2 cups grated red cheddar
  • ¼ cup four
  • ¼ cup milk
  • 5 regular flour tortilla
  • Another packet American-style cheese
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the oil in a large sautee pan. Rip up the burgers and fry for a few minutes, turning frequently, then season.
  3. Add the butter and heat until foaming then sprinkle in the flour and rapidly stir everything together. Pour in the milk gradually, stirring all the time, to make a thick sauce, then add the two cheeses and stir together. Take off the heat and set aside.
  4. Stir together the flour and water to make a paste. Stick three tortillas together and top with another two. Slather with mild mustard and ketchup and chips, then spoon over the cheesy burger mess and carefully roll the whole thing up.
  5. Place on a lined baking tray and cover with more American cheese and, finally, sprinkle with sesame seeds.
  6. Bake for round 20 minutes until warmed through. Enjoy!

Watch the recipe video here:

Giant Cheeseburger & Fries Burrito

Giant Cheeseburger & Fries Burrito

Posted by Twisted on Sunday, April 15, 2018

Breakfast

Snickerdoodle Blondies

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Snickerdoodle Blondies
These blondies are pure cinnamon-sugar bliss.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. unsalted butter, softened
  • 1 c. sugar
  • ½ c. brown sugar
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • ½ tsp. salt
  • ¾ tsp. baking powder
  • 1 tsp. cinnamon
  • cinnamon-sugar, for sprinkling
Instructions
  1. Preheat oven to 350°. Grease an 9-x-13” pan with cooking spray or butter.
  2. Beat the butter and sugars until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, combine flour, salt, cinnamon and baking powder. Add to wet ingredients and beat until just combined. Transfer batter to pan. Sprinkle top with cinnamon-sugar.
  3. Bake for 25-30 minutes. Let cool completely before slicing into squares.

Watch the recipe video here:

How To Make Snickerdoodle Blondies

These Snickerdoodle Blondies will disappear in seconds.Full recipe: http://dlsh.it/U0O1MmV

Posted by Delish on Saturday, April 14, 2018

Breakfast

Low-Carb Big Macs

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Low-Carb Big Macs
The guilt free way to enjoy your favorite hamburger.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE SAUCE
  • ½ c. mayonnaise
  • 2 tbsp. yellow mustard
  • 1 tbsp. ketchup
  • 1 tbsp. pickle relish
  • 2 tsp. apple cider vinegar
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. paprika
  • ¼ tsp. kosher salt
  • 1 lb. ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 4 slices American cheese
  • 12 butterhead lettuce leaves
  • Sliced tomato
Instructions
Make sauce:
  1. In a medium bowl, whisk together mayonnaise, yellow mustard, ketchup, pickle relish, apple cider vinegar, garlic powder, onion powder, paprika, and salt.
Make burgers:
  1. Form ground beef into 4 patties; season both sides with salt and pepper. In a large skillet over medium-high heat, melt butter. Add patties and cook until burgers are seared on the bottom, about 4 minutes. Flip burgers and cook until cooked through to your liking (about 4 minutes for medium), adding cheese during the last minute of cooking.
Assemble burgers:
  1. Place cheeseburgers on top of large lettuce leaves and drizzle with special sauce. Top with sliced tomato and another piece of lettuce.

Watch the recipe video here:

How To Make A Low-Carb Big Mac

You won't find THIS Big Mac on the McDonald's menu…Full recipe: http://dlsh.it/bhofLFq

Posted by Delish on Sunday, April 15, 2018

Breakfast

Chicken Parm Roll-Ups

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Chicken Parm Roll-Ups
Meet your new favorite way to eat chicken parm.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 c. all-purpose flour
  • 3 large eggs, divided
  • 2 c. Italian or panko breadcrumbs
  • 1 lb. boneless skinless chicken breasts, pounded thin
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 2 c. marinara sauce
  • 8 cooked lasagna noodles
  • container ricotta
  • ¾ tsp. garlic powder
  • 1 c. shredded mozzarella
  • 1 c. shredded Parmesan
  • 1 tbsp. parsley, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
  2. Bread chicken. Season both sides of chicken with salt and pepper. Put flour and breadcrumbs in two separate medium bowls. Whisk together two eggs in a third separate bowl. Working in batches, dredge chicken in the flour then dip in eggs. Toss in breadcrumbs for the final dredge.
  3. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden-brown and cooked through, about 6 minutes per side. Transfer to a cutting board and cut into small bite-size pieces, about ½” cubes.
  4. Meanwhile, make filling. Whisk together ricotta, remaining egg, garlic powder and ½ cup Parmesan. Spread ricotta mixture onto each lasagna noodle, then spoon marinara sauce over the ricotta. Top with cooked chicken and mozzarella then roll up tightly.
  5. In a large deep baking dish, spoon a layer of marinara on bottom of dish. Add the roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella and Parmesan over each roll up. Bake until bubbly and melted, about 20 minutes
  6. Let cool 10 minutes, then garnish with parsley.

Watch the recipe video here:

How To Make Chicken Parm Roll-Ups

Chicken Parm Roll-Ups are the smartest way to use lasagna noodles.Full recipe: http://dlsh.it/rawuHOT

Posted by Delish on Friday, April 13, 2018

Breakfast

Loaded Fried Mashed Potatoes

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Loaded Fried Mashed Potatoes
Step up those leftover spuds.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Vegetable oil, for frying
  • 2½ c. Mashed potatoes
  • ½ c. shredded sharp Cheddar
  • 1 tbsp. sliced chives, plus more for garnish
  • ½ tsp. Hot sauce
  • ½ tsp. kosher salt
  • 1 large egg, beaten
  • All-purpose flour (optional)
  • 1 container sour cream
Instructions
  1. In a large skillet over medium heat, add enough oil to fill the pan a third of the way up.
  2. In a large bowl, combine potatoes, cheese, chives, hot sauce, salt, and egg. Form into half-dollar-sized dough balls, and drop by the spoonful into the warmed skillet. [Note: If your mashed potatoes are a little runny, add flour one tablespoon at a time until you can form dough balls.]
  3. Fry the mashed potatoes a few at a time (without crowding the pan), cooking each side until lightly golden, 2 to 3 minutes per side.
  4. Top potatoes with sour cream and additional chives before serving.

Watch the recipe video here:

How To Make Loaded Fried Mashed Potatoes

Fried Mashed Potatoes are the ULTIMATE game-changer.Full recipe: http://dlsh.it/2oi5YgM

Posted by Delish on Friday, April 13, 2018

Breakfast

Fajita Shrimp Pasta

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Fajita Shrimp Pasta
Creamy pasta, sweet prawns - such things as dreams are made of. Throw in a few fajita spices and you've got a luxurious midweek pasta to serve your happy family, friends or co works.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp butter
  • 1 kg raw king prawns
  • 1 tbsp oil
  • 1 tbsp butter
  • 2 green peppers, thinly sliced
  • 1 onion, sliced
  • 3 cloves garlic, finely diced
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp oregano
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 3 cups double cream
  • 2 cups parmesan
  • 4 servings worth linguine, cooked to packet instruction
Instructions
  1. In a heavy bottomed, deep sided frying pan heat the butter until foaming and sautee the prawns, turning frequently, until pink. Remove from the heat and wipe the pan.
  2. Add the oil and butter and fry the peppers and onions until soft, then add the garlic and cook for a further minute.
  3. Add the spices and stir thoroughly before pouring over the cream. Give everything another stir and allow the cream to reduce for around 30 minutes, stirring occasionally - make sure the cream doesn't boil.
  4. Stir in the parmesan and add the prawns back in, then stir in the pasta and stir.

Watch the recipe video here:

Fajita Shrimp Pasta

Fajita Shrimp Pasta

Posted by Twisted on Saturday, April 14, 2018

Breakfast

Timpano

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Timpano
If life is what you make it, we're gunna make this.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups 00 flour
  • 2 whole eggs plus 6 egg yolks, beaten
  • ¼ cup extra-virgin olive oil, divided
  • Kosher salt, to taste
  • 1 pound rigatoni pasta, cooked al dente
  • 2 cups marinara sauce
  • 12 hard-boiled eggs, sliced in half
  • 12 meatballs, fully cooked
  • 1 pound low moisture mozzarella, cut into ½-inch circles
  • ½ pound grated aged provolone
  • 1 pound Genoa salami, sliced into rounds
Instructions
  1. Preheat oven to 375 degrees.
  2. In the bowl of a stand mixer fitted with a dough hook, add the flour, eggs, 2 tablespoons olive oil and kosher salt to taste. Mix on low speed until a dough begins to form. Increase speed to medium-high and knead for 5 minutes or until smooth. Wrap in plastic wrap and leave out to rest for 30 minutes.
  3. Coat the interior of a Dutch oven with the remaining 2 tablespoons olive oil. Unwrap dough and dust with flour. On a well-floured work surface, roll out dough into one large disc, about ⅛ inch thick. Roll dough around the rolling pin, and unroll into the Dutch oven, carefully pressing down to the bottom, making sure there is still about 6 inches or more hanging outside the vessel.
  4. Start filling your Timpano with a layer of cooked pasta tossed in a small amount of sauce. Begin forming layers using half of each of the fillings: eggs, then meatballs, cheeses, and salami. Repeat, starting with the pasta every time, until the Timpano is filled to the brim. Finish with a final layer of aged provolone. Carefully fold the excess dough up from the sides and press down on the top to seal shut.
  5. Cover the Dutch oven and bake for 1½ hours. For a crispier crust, bake uncovered.
  6. Let the Timpano rest in the pan for one hour, then place a large cutting board over top of the Dutch oven and invert. Cut into slices, like you would a cake. Serve with a spoonful of marinara sauce.

Watch the recipe video here:

Timpano

If life is what you make it, we're gunna make this.Taste for Yourself: taste.md/2IPoAOT

Posted by Tastemade on Saturday, April 14, 2018

Breakfast

Cheesesteak-Stuffed Peppers

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Cheesesteak-Stuffed Peppers
Cheesesteak-Stuffed Peppers
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb (455 g) flank steak
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon pepper, divided
  • 2 teaspoons salt, divided
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons unsalted butter
  • 3 large white onions, sliced
  • 3 green bell peppers, sliced
  • 6 red bell peppers
  • 15 slices provolone cheese
  • 2 tablespoons fresh parsley, chopped, for garnish
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.
  3. In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
  4. Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
  5. Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
  6. Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
  7. Cut 9 of the provolone slices in half.
  8. Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
  9. Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
  10. Top with parsley.
  11. Enjoy!

Watch the recipe video here:

Cheesesteak-Stuffed Peppers

These cheesesteak-stuffed peppers are an easy low-carb dinner! ?FULL RECIPE: https://tasty.co/recipe/cheesesteak-stuffed-peppers

Posted by Tasty on Sunday, April 1, 2018