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Breakfast

Chocolate-Stuffed Churro Donuts

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Chocolate-Stuffed Churro Donuts
Chocolate-Stuffed Churro Donuts
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup (56.7 g) butter, cubed
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup (236 mL) water
  • 1 cup (125 g) flour
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup (90 g) chocolate chip
  • oil, for frying
  • cinnamon sugar
SPECIAL EQUIPMENT NEEDED
  • piping bag, with a large star tip
  • nonstick baking sheet
Instructions
  1. In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
  2. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
  3. Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
  4. Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
  5. Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
  6. Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
  7. On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
  8. Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
  9. Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
  10. Heat oil in a deep pot to 350˚F (175˚C).
  11. Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
  12. Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
  13. Drain on a paper towel before rolling in cinnamon sugar.
  14. Enjoy!

Watch the recipe video here:

Do you love churros as much as we do? ?FULL RECIPE: https://tasty.co/recipe/chocolate-stuffed-churro-donuts

Posted by Tasty on Saturday, March 17, 2018

Breakfast

Chicken Parmesan Stuffed Shells

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Chicken Parmesan Stuffed Shells
Prepared chicken tenders make for a speedy Parmesan filling in these cheesy stuffed shells. Keep this trick in your recipe box the next time you want to make chicken Parmesan in a flash.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Kosher salt
  • 24 jumbo pasta shells (about 10 ounces)
  • 6 frozen chicken tenders (about 12 ounces)
  • 1 pound whole-milk ricotta
  • 1 cup grated Parmesan
  • 1½ teaspoons Italian seasoning
  • 3 cups shredded mozzarella (about 12 ounces)
  • 2½ cups marinara sauce
Instructions
  1. Position an oven rack in the center of the oven and preheat to 400 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
  3. Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
  4. Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1½ cups of the mozzarella and ½ teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip ½ inch off one corner of the bag.
  5. Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1½ tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1½ cups marinara sauce over the shells, then sprinkle with the remaining 1½ cups mozzarella.
  6. Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.

Watch the recipe video here:

How to Make Chicken Parm Stuffed Shells

Recipe of the Day: Easy Chicken Parmesan Stuffed Shells ??Save this recipe: http://bit.ly/2IgZ31t.

Posted by Food Network on Sunday, March 18, 2018

Breakfast

Crescent Breakfast Squares

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Crescent Breakfast Squares
So easy you could probably make it in your sleep.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cooking spray, for pan
  • 2 cans crescent dough
  • 3 tbsp. butter, divided
  • 12 large eggs
  • ¼ c. milk
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. finely chopped chives
  • ½ lb. deli ham
  • 12 slices cheddar
  • 1 tsp. sesame seeds
  • 1 tsp. poppy seeds
  • 1 tsp. minced onion
  • 1 tsp. dried garlic
  • Flaky sea salt
Instructions
  1. Preheat oven to 375° and grease a baking sheet with cooking spray. In a large bowl, whisk together eggs and half-and- half.
  2. In a large nonstick pan over medium heat, melt 1 tbsp. butter. When butter is foamy, reduce heat to low and add egg mixture. Cook, stirring often with a spatula, until eggs are just set. Season with salt and pepper and remove from heat.
  3. Unroll one can of crescents onto greased baking sheet and pinch seams together. Add a layer of ham then top with scrambled eggs, chives and cheese. Unroll second crescent dough and place on top of cheese. Pinch together crescent sheets to seal.
  4. Melt remaining butter in microwave. Brush melted butter on top of crescent dough then sprinkle with poppy seeds, sesame seeds, minced onion, dried garlic, and flaky sea salt.
  5. Bake until crescent dough is golden and cooked through, about 25 to 30 minutes. (If the crescent dough is browning too quickly, cover with foil.)
  6. Let cool for at least 15 minutes before slicing into squares.

Watch the recipe video here:

How To Make Crescent Breakfast Squares

Crescent Breakfast Squares are the easiest way to serve a hungry crowd.Full recipe: http://dlsh.it/WInQR7C

Posted by Delish on Friday, March 16, 2018

Breakfast

Brownie Ice Cream Sandwiches

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Brownie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 chocolate fudge brownie mix, prepared according to package
  • 1 ½ qt (1 kg) ice cream, preferred flavor
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare the brownie mix as directed for “fudgy” brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
  3. Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
  4. Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
  5. Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
  6. Repeat steps 3 and 4 so that you have 2 thin brownie layers.
  7. Bake for 14 minutes.
  8. Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
  9. NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
  10. Take the ice cream out of the freezer and give it 5-10 minutes to soften.
  11. Once soft, spread the ice cream over the top of the brownie in the baking tray.
  12. Use a spatula to even out the layer of ice cream before taking the first brownie layer from the cooling rack and placing it on top.
  13. Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
  14. Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
  15. Quickly trim away the excess ice cream.
  16. Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
  17. Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
  18. Enjoy!

Watch the recipe video here:

These brownie ice cream sandwiches are everything you need right now!?FULL RECIPE: https://tasty.co/recipe/brownie-ice-cream-sandwiches

Posted by Tasty on Friday, March 16, 2018

Breakfast

Ranch Chicken & Rice

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Ranch Chicken & Rice
Ranch dressing turns up the flavor real quick.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • boneless chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 1 c. buttermilk ranch dressing
  • ¼ tsp. cayenne
  • extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 2 c. low-sodium chicken stock
  • 1 bunch kale, chopped into 1" pieces
  • 1 c. baby spinach
  • 1 c. white rice
  • ¼ c. chopped parsley
Instructions
  1. In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and cayenne pepper; marinate 5 minutes. Remove chicken from marinade and pat dry with paper towels.
  2. In a large skillet over medium-high heat add 2 tablespoons olive oil and sear chicken skin-side down until golden, about 5 minutes. Transfer to a plate skin-side up; set aside. Drain skillet, reserving 1 tablespoon fat, and discard balance. Turn heat down to medium and cook garlic and onion for 2 minutes, until beginning to soften. Stir in stock, kale (if using), rice, 1 teaspoon salt, and ½ teaspoon black pepper. Place chicken in rice mixture, skin-side up. Simmer until rice is tender, about 20 minutes.
  3. Stir in baby spinach and parsley. Serve immediately.

Watch the recipe video here:

How To Make Ranch Chicken & Rice

This Ranch Chicken & Rice is a one-pan wonder.Full recipe: http://dlsh.it/6B9e5Zf

Posted by Delish on Thursday, March 15, 2018

Breakfast

Chicken Parm Bites

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Chicken Parm Bites
Chicken Parm Bites
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb (455 g) chicken tender
  • 1 ball mozzarella cheese
  • 2 cups (100 g) panko breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon salt
  • ½ cup (65 g) flour
  • 2 eggs
  • oil, to fry
  • 1 cup (255 g) marinara sauce
Instructions
  1. Cut the chicken tenders into 1.5-inch (4-cm) pieces.
  2. Take a knife and carefully cut a hole into the chicken tenders. Make sure to not cut all the way to the other side.
  3. Stuff the holes with mozzarella cheese.
  4. Add garlic powder, dried basil, dried parsley, and salt to the panko bread crumbs.
  5. Batter the chicken in flour, egg, then panko bread crumb mixture.
  6. Add around 1-inch (2-cm) of oil to a pan and heat until around 350˚F (175˚C).
  7. Fry the chicken on both sides until fully cooked and golden brown.
  8. Serve with marinara sauce and garnish with more parmesan cheese.
  9. Enjoy!

Watch the recipe video here:

These chicken parm bites are the perfect finger food! ?FULL RECIPE: https://tasty.co/recipe/chicken-parm-bites

Posted by Tasty on Thursday, March 15, 2018

Breakfast

Caesar Brussels Sprouts

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Caesar Brussels Sprouts
Forget romaine, brussels sprouts is where it's at.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. olive oil
  • 2 lb. brussels sprouts, shaved
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. red wine vinegar
  • ½ c. creamy caesar dressing
  • ¼ c. freshly grated Parmesan, plus more for garnish
  • 1 Garlic clove, minced
  • Juice of ½ lemon
  • ½ tsp. dried oregano
  • croutons, for serving
Instructions
  1. In a large skillet over medium high heat, heat olive oil. Add brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until the the brussels sprouts are crisp tender and a vibrant green, about 5 minutes. Stir in red wine vinegar and remove from heat. Transfer to a large serving bowl.
  2. In a medium bowl, whisk together caesar dressing, Parmesan, garlic, lemon juice and oregano. Drizzle some of the dressing over brussels sprouts and toss to combine. Add more dressing if desired. Garnish with more grated Parmesan and croutons.
  3. Serve warm or at room temperature.

Watch the recipe video here:

How To Make Caesar Brussels Sprouts

Caesar Brussels Sprouts will make you love salad again. Full recipe: http://dlsh.it/mpmvGZS

Posted by Delish on Monday, March 12, 2018

Breakfast

Chicken Alfredo Mozzarella Sticks

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Chicken Alfredo Mozzarella Sticks
OMG, look at these sticks of unadulterated joy. Forget about your figure and lose yourself in their perfection - crispy exterior giving way to a soft, molten interior. Full of mozzarella, parmesan and other really nice bits these are a sure fire way to impress all of your mates. Get ready to finally experience true happiness.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups cream cheese
  • 3 shredded chicken breasts
  • 2 cups mozzarella
  • 1 cup parmesan
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic, crushed
  • 2 cups flour
  • 4 eggs, beaten with a little milk
  • 2 cups breadcrumbs seasoned with a little fine sea salt
Ranch Dressing
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 2 tbsp chopped parsley
  • 2 tbsp chopped fresh oregano
  • 1 tsp dried basil
  • 1 clove garlic, crushed
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp lemon juice
  • 1 tbsp Worcester sauce
Instructions
  1. Warm the cream cheese in the microwave to make it a little looser and easier to work with. Add the chicken, mozzarella, parmesan, garlic and seasoning and fold everything together.
  2. Line a 23cm square baking tray and spread the mixture evenly into it, then freeze until solid (roughly 3-4 hours).
  3. While the mix is freezing whisk together all the ingredients for the ranch dressing and set aside.
  4. Cut the slab of frozen chicken - cheese goodness into strips, then (working fairly quickly) dip them in the flour, egg mix, seasoned breadcrumbs and back again into the egg mix and breadcrumbs.
  5. Fry in batches in a large, stable pot of oil at around 170°C until they are crisp and brown. Serve with the ranch dressing.

Watch the recipe video here:

Chicken Alfredo Mozzarella Sticks

Chicken Alfredo Mozzarella Sticks

Posted by Twisted on Monday, March 12, 2018

Breakfast

Buffalo Chicken Crunchwrap

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Buffalo Chicken Crunchwrap
Buffalo chicken is love.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 c. Shredded chicken
  • ¼ c. hot sauce, such as Frank's
  • 2 tbsp. butter, melted
  • 1 tbsp. finely chopped chives
  • kosher salt
  • Freshly ground black pepper
  • 4 large flour tortillas
  • 1 stalk celery, chopped
  • 1 c. shredded white Cheddar
  • ½ c. Shredded romaine lettuce
  • ½ c. crumbled bue cheese
  • 1 tbsp. vegetable oil
  • Ranch dressing for dipping, optional
Instructions
  1. In a medium bowl, combine shredded chicken, hot sauce, and melted butter. Add chives and season with salt and pepper.
  2. Onto each flour tortilla, add about a quarter each of the chicken mixture, celery, cheddar, romaine and blue cheese.
  3. Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
  4. In a large skillet over medium heat, heat vegetable oil. Working one at a time, add crunchwrap, pleated side down. Cook until bottom is golden, about 3 minutes, then flip and cook on other side until golden, about 3 minutes more. Repeat with remaining crunchwraps.
  5. Cut crunchwraps in half and serve warm with ranch for dipping.

Watch the recipe video here:

https://www.facebook.com/delish/videos/101566829054524

Breakfast

Bloody Mary Bruschetta

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Bloody Mary Bruschetta
Carbs and booze.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 baguette, sliced
  • olive oil, for drizzling
  • ¼ c. vodka
  • 2 tsp. Worcestershire sauce
  • 1 tbsp. prepared horseradish
  • 2 tsp. Hot sauce
  • Juice of ½ lemon
  • 1 pt. cherry tomatoes, quartered
  • ½ c. chopped pickles
  • 2 tbsp. Chopped fresh dill
  • 3 slices bacon
  • Freshly ground black pepper
  • 1½ c. ricotta
Instructions
  1. Preheat oven to 400°. Spread baguette slices on large rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes.
  2. In a medium bowl, whisk together vodka, Worcestershire sauce, horseradish, hot sauce, and lemon juice. Add tomatoes, pickles and dill and toss to combine. Let marinate for at least 15 minutes and up to 2 hours.
  3. In a large skillet over medium heat, cook bacon until crispy. Drain on paper towels and chop into bite size pieces.
  4. Spread ricotta onto each toasted baguette slice then top with tomato mixture and bacon. Season with pepper and drizzle with more olive oil.

Watch the recipe video here:

How To Make Bloody Mary Bruschetta

Calling all Bloody Mary lovers: this bruschetta is gonna give you LIFEFull recipe: http://dlsh.it/TplRjwg

Posted by Delish on Sunday, March 11, 2018