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Breakfast

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Breakfast

Giant Breakfast Sandwich

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Giant Breakfast Sandwich
The biggest BEC you ever did see.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 (11-oz.) tubes refrigerated bread dough
  • 1 tbsp. butter
  • 10 large eggs
  • ¼ c. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. finely chopped chives
  • 1 bacon, cooked
  • ½ lb. sliced cheddar cheese
  • 1 tbsp. melted butter
  • 2 tsp. poppy seeds
  • 2 tsp. sesame seeds
Instructions
  1. Preheat oven to 350°. 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. In a large nonstick skillet over medium heat, melt butter. In a large bowl, whisk together eggs and heavy cream. Pour egg mixture into the pan. Let set slightly then reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
  3. Slice baked bread in half. On a large baking sheet, place one half cut side-down and the other cut side-up. Top the cut side-up bottom half with scrambled eggs. Top with cheese and bacon. Brush the other half with melted butter and sprinkle with poppy seeds and sesame seeds. Bake until the cheese is melted, 3-5 minutes.
  4. Slice and serve warm.

Watch the recipe video here:

How To Make A Giant Breakfast Sandwich

This Giant Breakfast Sandwich is way better than buying a dozen bagels.Full recipe: http://dlsh.it/AvXZj9z

Posted by Delish on Saturday, March 10, 2018

Breakfast

Onion Soup Bread Bowls

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Onion Soup Bread Bowls
Mini bread bowls are SO CUTE.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. butter
  • 2 medium onions, thinly sliced
  • 2 sprigs thyme
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. red wine
  • ¼ c. flour
  • 2 garlic cloves, minced
  • 2 c. beef broth
  • 6 dinner rolls
  • 6 slices swiss
  • 1 c. Gruyere, shredded
  • 1 tbsp. chopped parsley
Instructions
  1. Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.
  2. Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper if desired.
  3. Meanwhile, prep the rolls: cut the top ¼ off each roll. Using a paring knife, hollow out each and lay a slice of swiss over each to cover the hole, pressing in slightly. Place rolls on prepared baking sheet and toast until cheese is melted, 6-8 minutes.
  4. When cheese is melted and soup is ready, ladle soup into each roll. Top with a handful of gruyere and place back in the oven to melt. If desired, broil.
  5. Garnish with parsley and serve.

Watch the recipe video here:

How To Make French Onion Soup Bombs

Here's how to turn French onion soup into the most adorable app.Full recipe: http://dlsh.it/sZTfYD6

Posted by Delish on Saturday, December 16, 2017

Breakfast

Cheesy Baked Asparagus

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Cheesy Baked Asparagus
No. 1 best way to eat asparagus.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb. asparagus, stalks trimmed
  • ¾ c. heavy cream
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 1 c. freshly grated Parmesan
  • 1 c. shredded mozzarella
Instructions
  1. Preheat oven to 400º. Place asparagus in a shallow baking dish.
  2. Pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan and mozzarella.
  3. Bake until cheese is golden and asparagus tender, 25 to 30 minutes. (Broil the last 2 minutes, if desired.)
  4. Serve.

Watch the recipe video here:

How To Make Cheesy Baked Asparagus

This Cheesy Baked Asparagus makes EVERYONE fight for seconds.Full recipe: http://dlsh.it/jvZwlgt

Posted by Delish on Tuesday, March 20, 2018

Breakfast

Paprika Chicken & Rice

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Paprika Chicken & Rice
Weeknight dinner all-star.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 bone in, skin on chicken thighs
  • 2 tsp. paprika, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 1 c. rice
  • 1½ c. chicken broth
  • ½ c. heavy cream
  • 2 c. baby spinach
Instructions
  1. Season chicken with salt, pepper, and 1 tsp paprika. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear chicken skin-side down until golden, about 6 to 8 minutes. Flip and cook 3 minutes more, then transfer to a plate skin-side up; set aside.
  2. Return pan to heat and heat remaining oil. Add garlic and cook until fragrant, 1 minute. Add peppers and cook until slightly tender, 4 to 6 minutes. Season with salt, pepper, and remaining paprika. Add rice, chicken broth and heavy cream and bring to a simmer. Return chicken to skillet and cover. Simmer until rice is tender and chicken is cooked through, about 20 minutes.
  3. Fold in spinach until wilted and serve.

Watch the recipe video here:

How To Make Paprika Chicken And Rice

This super creamy Paprika Chicken and Rice is a serious weeknight win.Full recipe: http://dlsh.it/AQ76No7

Posted by Delish on Monday, March 19, 2018

Breakfast

Spaghetti and Meatball Nests

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Spaghetti and Meatball Nests
Chicken cordon bleu is just better in strip form.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 chicken breast fillets
  • Salt
  • Freshly ground black pepper
  • 2 slices ham
  • 3½ ounces mozzarella cheese
  • Flour, for breading
  • 3 eggs
  • Breadcrumbs, for breading
  • Oil, for frying
Instructions
  1. Open the chicken fillets so they are very thin.
  2. Season with salt and pepper.
  3. Fill with ham and cheese and close.
  4. Coat in flour, then in egg and breadcrumbs.
  5. Fry in hot oil.

Watch the recipe video here:

Spaghetti and Meatball Nests

My head says gym, but my heart says pasta. Taste for Yourself: bit.ly/2FrZ55P

Posted by Tastemade on Tuesday, March 20, 2018

Breakfast

Croque Monsieur Mash Balls

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Croque Monsieur Mash Balls
Following in the wake of the internet's indisputable hunger for all things mash come these deep fried delicacies. Oozing with the flavours of France's greatest sarnie, the croque monsieur, these are a great party snack. Crispy yet soft and rich with a tang of mustard these are easily adaptable (everything is good with mash, am I right?). Get creative!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 cups cold leftover mash
  • 4 slices ham, chopped into small cubes
  • 3 cups grated emmental
  • 2 tbsp dijon mustard
  • ¼ cup finely chopped parsley
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 cup flour
  • 4 eggs, beaten with a little milk
  • 2 cups panko breadcrumbs
  • Enough groundnut oil to deep fry
Instructions
  1. In a large bowl mix up the mash, ham, cheese, mustard, parsley and seasonings.
  2. Take a walnut sized chunk of the mash and roll it into a ball shape. Chill them for a little bit while you heat up the oil to 170°C/340°F.
  3. Take each ball and roll it in the flour, then egg mix, then breadcrumbs, shaking off excess each time.
  4. Fry them in batches of ⅚ until they are golden and crisp - not too long or the cheese will start oozing out.
  5. Serve with a lemony herb mayo dip.

Watch the recipe video here:

Croque Monsieur Mash Balls

Croque Monsieur Mash Balls

Posted by Twisted on Thursday, March 15, 2018

Breakfast

Loaded Hasselback Potatoes & Dip

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Loaded Hasselback Potatoes & Dip
Loaded Hasselback Potatoes & Dip
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
HASSELBACK POTATOES
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 2 wooden skewers
BACON CHEDDAR DIP
  • 16 oz (455 g) cream cheese, room temperature
  • 2 ½ cups (250 g) shredded cheddar cheese
  • 1 cup (230 g) sour cream
  • 1 cup (100 g) green onion
  • 4 slices bacon, cooked and chopped
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
  3. Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.
  4. In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
  5. Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
  6. Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
  7. Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
  8. Once finished, fill the middle of the skillet with the bacon cheddar dip.
  9. Top with the remaining cheddar cheese.
  10. Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
  11. Enjoy!

Watch the recipe video here:

What could be better than hasselback potatoes + cheesy dip in one skillet ??FULL RECIPE: https://tasty.co/recipe/loaded-hasselback-potatoes-dip

Posted by Tasty on Saturday, March 17, 2018

Breakfast

Chicken Satay Skewers

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Chicken Satay Skewers
Chicken Satay Skewers
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
MARINADE
  • 150 g (⅔ cup) peanut butter
  • 150 mL (⅔ cup) coconut milk
  • 4 spring onions, roughly chopped
  • 10 cloves garlic, peeled
  • 10 g ginger, peeled
  • 2 fresh red chillis, roughly chopped
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 lime, juiced
  • 8 skinless chicken thighs, diced
SAUCE
  • 50 g (⅓ cup) peanut, crushed
  • 100 mL (½ cup) coconut milk
Instructions
  1. In a food processor, blend all marinade ingredients into a smooth paste.
  2. Reserve half of the marinade.
  3. Combine the other half with the chicken thigh meat, cover and chill for 2 hours or overnight.
  4. Preheat the oven to 220˚C (425˚F).
  5. Skewer the marinated chicken onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  6. Bake the chicken skewers for about 15-20 minutes, until slightly dark brown on the edges and cooked throughout.
  7. With no oil in the pan, toast the crushed peanuts on low to medium heat, until the peanuts turn golden brown.
  8. Add in the reserved marinade and coconut milk. Stir and cook until simmering.
  9. Serve.
  10. Enjoy!

Watch the recipe video here:

Chicken Satay Skewers 沙爹雞串

Chicken satay skewers for your next get together ??FULL RECIPE: http://bit.ly/2fEUVz3

Posted by Proper Tasty on Tuesday, March 20, 2018

Breakfast

Stuffed Fried Chicken Parmesan

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Stuffed Fried Chicken Parmesan
Fried chicken and chicken parm - shining paragons of poultry cookery, undisputed titans of the chicken world. In this Twisted re-imagining we smash both of these together to create a thing of godlike, otherwordly magnificence.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 chicken breasts
  • Salt
  • Pepper
  • 2 cups mozzarella
  • 1 cup buttermilk
  • 1½ cups flour
  • ¾ cup grated parmesan
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp garlic powder
  • 1 litre groundnut oil
Instructions
  1. Neatly butterfly each chicken breast and season on both sides.
  2. Place some of the grated mozzarella in the middle of the butterflied breast and fold over, pressing together around the edges.
  3. Whisk together the flour, parmesan, salt, pepper, and garlic powder. Dip the whole breast in the buttermilk then press into the flour mix. Press the coating to the chicken.
  4. Shallow fry, turning over every now and then, for around 10 minutes, until the chicken has developed a lovely crisp skin.
  5. Serve with marinara sauce and bread.

Watch the recipe video here:

Stuffed Fried Chicken Parmesan

Stuffed Fried Chicken Parmesan

Posted by Twisted on Friday, March 16, 2018

Breakfast

Cauliflower Nachos

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Cauliflower Nachos
We gave these "nachos" a traditional Mexican spice, but feel free to eliminate or even up the amounts to your heart's desire.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 small heads (or 1 large head) cauliflower, chopped
  • 3 tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt
  • ½ tsp. cumin
  • ½ tsp. paprika
  • ¼ tsp. chili powder
  • ¼ tsp. garlic powder
  • 1 c. Colby-Jack, shredded
  • Salsa, for serving
  • Guacamole, for serving
  • Pickled Jalapeños, for serving
Instructions
  1. Preheat oven to 425º.
  2. To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast until tender and golden, 20 to 25 minutes.
  3. Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.
  4. Garnish with your favorite salsa, guacamole, and pickled jalapeños.

Watch the recipe video here:

How To Make Cauliflower Nachos

Cauliflower Nachos taste like regular nachos, just without the guilt.Full recipe: http://dlsh.it/cRX0dJc

Posted by Delish on Sunday, March 18, 2018