Home Breakfast (Page 40)

Breakfast

Showing 595 Result(s)
Breakfast

Avocado Bun BLT

Save Print
Avocado Bun BLT
We're ALL about those healthy fats.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 avocado, halved, pitted, and peeled
  • kosher salt
  • Freshly ground black pepper
  • 2 tsp. mayo
  • 3 pieces romaine
  • 2 slices cooked bacon
  • 2 tomato slices
  • Sesame seeds, for garnish
Instructions
  1. Season bottom avocado "bun" with salt and pepper and slather with half the mayo.
  2. Top with romaine, cooked bacon, tomato and season with more salt and pepper. Slather remaining avocado "bun" with remaining mayo and top on sandwich.
  3. Sprinkle with sesame seeds and serve.

Watch the recipe video here:

How To Make An Avocado Bun BLT

This low-carb Avocado Bun BLT is GENIUS.Full recipe: http://dlsh.it/J5r5y6u

Posted by Delish on Monday, April 2, 2018

Breakfast

Buffalo Chicken Lettuce Wraps

Save Print
Buffalo Chicken Lettuce Wraps
Spice up your life.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. unsalted butter, melted
  • ⅓ c. hot sauce (such as Frank's)
  • 1 tbsp. honey
  • 2 c. shredded chicken
  • Kosher salt
  • Freshly ground black pepper
  • 8 large butterhead lettuce leaves
  • 2 stalks celery, chopped
  • ½ c. crumbled blue cheese
  • ¼ c. ranch dressing
  • 1 tbsp. finely chopped chives
Instructions
  1. In a large skillet over medium-high heat, melt the butter. Add the hot sauce and honey and stir to combine. Add the chicken and cook stirring occasionally until warmed throughout and coated in sauce, about 2 minutes. Season with salt and pepper.
  2. Arrange the lettuce on a serving platter. Spoon the chicken mixture into the lettuce leaves and top with the celery and blue cheese. Drizzle the lettuce cups with the ranch dressing. Garnish with chives and serve.

Watch the recipe video here:

How To Make Buffalo Chicken Lettuce Wraps

Buffalo chicken lovers, here's how to get your fix with ZERO carbs.Full recipe: http://dlsh.it/CNcyDEv

Posted by Delish on Tuesday, April 3, 2018

Breakfast

Dill Pickle Bloody Mary

Save Print
Dill Pickle Bloody Mary
This bloody mary has a dilly little secret. ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cornichons (mini pickles), plus juice from jar
  • 2 c. tomato juice
  • 8 oz. vodka
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. horseradish
  • 2 tsp. hot sauce (such as Tabasco)
  • Juice of ½ a lemon, plus wedge for rimming
  • Freshly ground black pepper
  • 3 tbsp. kosher salt
  • 1 tbsp. chili powder
  • 2 celery stalks, halved, for garnish
  • 4 stalks dill, for garnish
  • 4 Lemon wedges, for garnish
Instructions
  1. Fill an ice tray with pickle juice and freeze for 6 hours, or until frozen.
  2. In a large pitcher, combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lemon juice, and pepper.
  3. On a small plate, stir together salt and chili powder.
  4. Run a lemon wedge around the rim of glasses and dip them in the salt mixture.
  5. Add pickle cubes to the glasses and fill with Bloody Mary mixture.
  6. Garnish with celery, dill, mini pickles, and a lemon wedge.

Watch the recipe video here:

How To Make Dill Pickle Bloody Marys

Pickle lovers, this is the genius hack you never knew you needed. Full recipe: http://dlsh.it/6AQ1Dwt

Posted by Delish on Friday, March 30, 2018

Breakfast

Bell Pepper Meatball Subs

Save Print
Bell Pepper Meatball Subs
Bell peppers can be so much more than just forgotten dippers.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. ground beef
  • ⅓ c. breadcrumbs
  • ¼ c. chopped parsley
  • ¼ c. grated Parmesan, plus more for garnish
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tsp. kosher salt
  • ½ tsp. red pepper flakes
  • 2 tbsp. olive oil, divided
  • 1 (15-oz) jar marinara
  • 4 bell peppers, cored and halved
Instructions
  1. Preheat oven to 350°. In a large bowl, combine beef, breadcrumbs, parsley, parmesan, egg, garlic, salt and red pepper flakes. Mix until just combined and form into 16 balls.
  2. In a skillet over medium-high heat, add 1 tablespoon oil. Add meatballs and cook, turning occasionally, until seared on all sides, about 10 minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about 10 minutes more.
  3. Place bell peppers cut side-up on a large rimmed baking sheet and drizzle with olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through.
  4. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more parmesan, if using. Place remaining bell halves on top and serve.

Watch the recipe video here:

How To Make Bell Pepper Meatball Subs

Bell Pepper Meatball Subs are the low-carb dinner of your dreams. Full recipe: http://dlsh.it/ClMi0WS

Posted by Delish on Friday, March 30, 2018

Breakfast

Cannoli Stuffed French Toast

Save Print
Cannoli Stuffed French Toast
Holy cannoli.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR CANNOLI FILLING
  • 1 c. heavy cream
  • ¼ c. powdered sugar, plus more for garnish
  • ½ tsp. ground cinnamon
  • Pinch nutmeg
  • Pinch kosher salt
  • ½ c. ricotta cheese
  • ⅔ c. mini chocolate chips
FOR FRENCH TOAST
  • 4 thick slices brioche
  • 1 c. milk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tbsp. butter
Instructions
  1. Make Cannoli Filling: In a large bowl using a handheld mixer, beat together heavy cream, powdered sugar, cinnamon, nutmeg, and salt until stiff peaks form. Fold in ricotta and mini chocolate chips. Transfer to piping bag.
  2. Cut a 2” wide slit into the bottom of each slice to create a deep pocket. Fill each pocket with cannoli mixture.
  3. In a shallow dish, whisk together eggs, milk, and vanilla until combined. Working one slice at a time, dip bread until fully soaked, 45 seconds.
  4. In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.
  5. Top with powdered sugar and serve.

Watch the recipe video here:

How To Make Cannoli Stuffed French Toast

This French toast is STUFFED with cannoli ?Full recipe: http://dlsh.it/qpLbi2A

Posted by Delish on Saturday, March 31, 2018

Breakfast

Piggy Steamed Buns with Char Siu Pork

Save Print
Piggy Steamed Buns with Char Siu Pork
We are obsessed with how cute and delicious these piggy steamed buns are. Oink, oink!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Char siu pork:
  • ½ tablespoon sugar
  • 1½ tablespoons honey
  • 1½ tablespoons hoisin sauce
  • 1 teaspoon oyster sauce
  • 1½ tablespoons soy sauce
  • ½ teaspoon five-spice powder
  • 1 teaspoon sesame oil
  • 1½ tablespoons oil
  • 1 pound pork shoulder
  • Buns:
  • 2½ cups plus 2 tablespoons flour
  • ¾ teaspoon instant yeast
  • ¾ teaspoon baking powder
  • 3 tablespoons caster sugar
  • ⅔ cup water
  • 1 tablespoon canola oil
  • Black sesame seeds
Instructions
For the char siu pork:
  1. In a medium bowl, whisk marinade ingredients until well combined. Add the pork shoulder, and toss to make sure the pork is evenly coated. Cover, refrigerate and let marinate for at least 3 hours.
Preheat oven to 350 degrees.
  1. Line a baking tray with parchment paper and place a wire rack on top.
  2. Remove pork from marinade; reserve the marinade for basting. Place pork on wire rack, and pour water into the baking tray. Roast for 25 minutes, flip halfway through and baste with remaining marinade. The pork is done when the internal temperature is at least 145 degrees.
  3. Remove pork from oven, and let rest for 10 minutes before dicing into small pieces. Set aside until ready to use.
For the steamed buns:
  1. In a large mixing bowl, whisk together flour, yeast, baking powder and sugar. Stir in water and oil until most of the dough comes together. Turn out on a floured surface and knead for 10 minutes. Place in an oiled bowl, cover and let it proof for 1 hour or until double in size.
  2. After the first proofing, divide the dough into 12 pieces. Form into a ball, flatten the outer perimeter and add a hefty spoonful of the char siu pork into the center. Pull the edges up over the meat and reform dough into a tight ball. Pinch off some of the remaining dough for the ears, nose and tail and stick to the formed bun with a dab of water. Use black sesame seeds for the eyes and for the nose; use a toothpick to form the shape. Place each bun onto a square of parchment paper and let it proof for 15 minutes before steaming.
  3. While the buns proof for the final time, heat up water in your steamer. Make sure the water is boiling before adding the buns. Steam for 12 minutes. Turn off the heat and let the buns rest in the steamer for 2 minutes before serving.

Watch the recipe video here:

Piggy Steamed Buns

CONTAIN YOURSELF! These piggy steam buns will kill you with cuteness.Taste for Yourself: taste.md/2pU9GyZ

Posted by Tastemade on Saturday, March 31, 2018

Breakfast

Quesarito

Save Print
Quesarito
Burrito inception. ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE BEEF
  • 1 lb. ground beef
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. smoked paprika
  • kosher salt
  • Freshly ground black pepper
FOR THE CILANTRO-LIME RICE
  • 2 c. cooked white rice
  • 1 tbsp. lime juice
  • 2 tbsp. finely chopped cilantro
FOR QUESARITO ASSEMBLY
  • 8 large flour tortillas
  • 1½ c. shredded Cheddar
  • 1 c. Nacho Cheese Sauce
  • ½ c. sour cream
Instructions
Cook beef:
  1. Heat a medium skillet over medium-high heat then add beef, chili powder, cumin and paprika. Season with salt and pepper and cook until beef is no longer pink, about 6 minutes. Drain fat.
  2. Make cilantro-lime rice: In a medium bowl, toss together white rice, lime juice and cilantro using a fork. Set aside.
Make quesadillas:
  1. Heat a large nonstick pan over medium-high heat. When the pan is hot, add a tortilla and sprinkle cheddar cheese all over. Top with a second flour tortilla and cook until the cheese has melted, about 2 minutes per side. Repeat with remaining tortillas and cheddar to make 4 quesadillas.
Build quesaritos:
  1. Working on a cutting board or plate, top the center of one quesadilla with some rice, meat, nacho cheese sauce and sour cream. Roll up into a burrito. Repeat with remaining ingredients.
  2. Reheat the nonstick pan over medium-high heat. When the pan is hot, add two quesaritos and cook until the outside quesadilla is golden and slightly crispy, 3 to 5 minutes per side. Serve immediately.

Watch the recipe video here:

https://www.facebook.com/delish/videos/101566a55011232437/

Breakfast

Garlic And Herb Leg Of Lamb With Potatoes

Save Print
Garlic And Herb Leg Of Lamb With Potatoes
Garlic And Herb Leg Of Lamb With Potatoes
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 lb (3.6 kg) bone-in lamb roast with fat cap
  • 12 cloves garlic, divided
  • ½ cup (120 g) olive oil
  • ⅓ cup (80 g) whole grain mustard, plus more for serving
  • 1 lemon, juiced
  • 10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
  • 10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
  • 1 ½ tablespoons sea salt
  • 1 tablespoon freshly ground black pepper
  • ¾ cup (180 mL) dry white wine
  • 2 ½ lb (1.1 kg) yukon gold potato, halved
  • flaky sea salt, for sprinkling
Instructions
  1. -3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
  2. In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
  3. Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
  4. Preheat the oven to 425°F (220°C).
  5. Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
  6. Remove the pan from the oven and reduce the heat to 325°F (160°C).
  7. Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
  8. Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
  9. Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
  10. Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
  11. Enjoy!

Watch the recipe video here:

Garlic and Herb Leg of Lamb

Get fancy and make this garlic & herb leg of lamb ?! FULL RECIPE: https://tasty.co/recipe/garlic-and-herb-leg-of-lamb-with-roasted-potatoes

Posted by Tasty on Friday, March 30, 2018

Breakfast

BBQ Chicken Nacho Poppers

Save Print
BBQ Chicken Nacho Poppers
BBQ Chicken Nacho Poppers
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
NACHO FILLING
  • 8 oz (225 g) whipped cream cheese
  • 3 cups (300 g) shredded cheese blend
  • 2 cups (250 g) shredded chicken, cooked
  • ½ cup (50 g) red pepper, diced
  • ½ cup (50 g) green pepper, diced
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup (145 g) BBQ sauce
BREADING
  • 3 cups (375 g) all-purpose flour
  • 6 eggs, beaten
  • 30 oz (850 g) nacho cheese chip, finely crushed
  • 5 qt (4 L) vegetable oil, for frying
FOR SERVING
  • 1 tablespoon fresh parsley, finely chopped, for garnish
  • 1 ½ cups (335 g) guacamole
  • 1 ½ cups (335 g) salsa
  • 1 ½ cups (345 g) sour cream
Instructions
  1. In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
  2. Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
  3. Cut the block into 32 triangle poppers.
  4. Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
  5. Heat the oil in a large pot to 375°F (190°C).
  6. Fry the poppers, four at a time, for 40 seconds, or until golden brown.
  7. Sprinkle parsley on top of the poppers.
  8. Serve with guacamole, salsa, and sour cream.
  9. Enjoy!

Watch the recipe video here:

BBQ Chicken Nacho Poppers

BBQ chicken nachos in a no-mess triangle shape ?!FULL RECIPE: https://tasty.co/recipe/bbq-chicken-nacho-poppersShop our essential kitchen products here: https://bzfd.it/2GjfAon – We may make some $$ if you buy!

Posted by Tasty on Monday, March 26, 2018

Breakfast

Cheesy Hunters Chicken Nachos

Save Print
Cheesy Hunters Chicken Nachos
BBQ chicken nacho’s are such a winning combination. The tang and slight kick from BBQ sauce pairs so well. Make your own flavoured tortilla chips for extra flavour and kick!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp bbq seasoning
  • ½ cup melted butter
  • 1 pack tortillas
  • 2 cups shredded cooked chicken
  • ¼ cup cooked crispy bacon bits
  • 1 cup bbq sauce
  • ⅓ cup chopped spring onions
  • 2 cups mixed grated cheese
  • Chopped spring onions
  • Chopped tomatoes
Instructions
  1. Pre-heat oven to 180ºC. Line a large sheet tray with parchment paper.
  2. Cut tortillas into 8ths.
  3. Add bbq seasoning to melted butter and whisk to incorporate. Toss tortilla triangles in seasoning and arrange on lined tray in an even layer. Bake for 8 minutes until golden brown and crispy. Then arrange half on a sheet tray.
  4. Meanwhile, mix together chicken, bacon, bbq sauce and spring onions. Divide on top of the tortillas, sprinkle with half of the cheese mix. Top with remaining tortillas and repeat with chicken mix and cheese.
  5. Bake for 6-8 minutes until cheese is melted through.
  6. Top with chopped tomatoes and spring onions.
  7. Enjoy!

Watch the recipe video here:

Cheesy Hunters Chicken Nachos

Cheesy Hunters Chicken Nachos

Posted by Twisted on Wednesday, March 28, 2018