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Breakfast

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Breakfast

Mozzarella Chicken

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Mozzarella Chicken
The weeknight dinner of your dreams.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 4 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Italian seasoning
  • 3 cloves garlic, minced
  • 2 tbsp. balsamic vinegar
  • 15 oz. crushed tomatoes
  • 1 tbsp. Freshly Chopped Basil
  • pinch of crushed red pepper flakes
  • 4 slices mozzarella
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and half the Italian seasoning. Cook 8 minutes, then flip and season other side. Cook 8 minutes more. Transfer to a plate to let rest.
  2. Add garlic to skillet and cook until fragrant, 1 minute, then add balsamic vinegar to deglaze pan, scraping up brown bits with a wooden spoon. Add crushed tomatoes, basil, and crushed red pepper flakes and stir until combined and warmed through, 3 minutes.
  3. Return chicken to pan and nestle in sauce. Top each breast with 1 slice mozzarella and cover with a lid until melted.
  4. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Mozzarella Chicken

Mozzarella Chicken is basically low-carb chicken parm.Full recipe: http://dlsh.it/GTfbqWt

Posted by Delish on Thursday, March 8, 2018

Breakfast

Glazed Cinnamon Swirl Ring

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Glazed Cinnamon Swirl Ring
Glazed Cinnamon Swirl Ring
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Dough:
  • 1 cup (240ml) milk, warmed
  • ½ cup (135g) granulated sugar
  • 2 tablespoons active dry yeast (2 standard size packets)
  • ½ cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • ½ teaspoon salt
  • 4 and ½ cups (562g) all-purpose flour, plus more for dusting/rolling
  • ½ cup unsalted butter, softened
  • ½ cup dark brown sugar
  • 2 tbsp cinnamon
  • 2 cups icing sugar
  • ½ cup cream
  • 1 tsp vanilla
Instructions
  1. In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy
  2. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  3. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  4. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick
  5. Spread butter In an even layer over the dough. Mix together the cinnamon and brown sugar and spread evenly over the butter. Cut the dough into four and roll each into a tight roll pinching the edges to seal. Cut into ½” pieces and place into a greased bundt tin.
  6. Cover with cling film and let proof for 30 minutes.
  7. Bake in a 180ºC oven for 30-40 minutes until golden brown and cooked through. Let cool
  8. In a jug whisk together icing sugar, cream and vanilla until smooth. Pour over warm cake.
  9. Slice, serve and enjoy!

Watch the recipe video here:

Glazed Cinnamon Swirl Ring

Glazed Cinnamon Swirl Ring

Posted by Twisted on Wednesday, March 7, 2018

Breakfast

Chicken Fajita Pasta

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Chicken Fajita Pasta
Fajitas meet pasta in this one-skillet marriage. Creamy and packed with peppers and onions, the whole meal can be made in just 30 minutes! A tortilla chip topping adds some surprising (and welcome) crunch.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs (about 4), cut into ½-inch strips
  • 3 medium red, green or yellow bell peppers, cut into ¼-inch strips
  • 1 small yellow onion, halved and thinly sliced
  • 8 ounces penne (see Cook's Note)
  • 6 ounces cream cheese, cubed
  • 4 ounces pepper jack cheese, shredded
  • ¾ cup crushed tortilla chips
  • Pico de gallo and sour cream, for serving
Instructions
  1. Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
  2. Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
  3. Add the pasta and 2½ cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

Watch the recipe video here:

How to Make Chicken Fajita Pasta

Recipe of the Day: Chicken Fajita Pasta ??Save this recipe: http://bit.ly/2D1XuRk.

Posted by Food Network on Wednesday, March 7, 2018

Breakfast

Mont Blancs

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Mont Blancs
Enjoy the recent snow-fall with these snow-capped hazelnut desserts!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the cake base:
  • 1 box vanilla cake mix
  • For the vanilla whipped cream:
  • 1½ cups heavy cream
  • 6 tablespoons powdered sugar
  • ½ vanilla bean, scraped
For the chestnut topping and garnish:
  • 15 oz chestnut puree
  • 1 cup powdered sugar
  • 2 tablespoons dark rum
  • 1 tablespoon heavy cream
  • 1 vanilla bean, scraped
  • 12 whole chestnuts, cooked
  • Powdered sugar, for garnish
Instructions
For the cake:
  1. Preheat oven to 350 degrees. Grease a 9 by 13 inch cake pan. Bake the vanilla cake following the directions on the box. Allow to cool completely, then cut out 2-inch rounds of cake and set aside.
  2. For the vanilla whipped cream and assembly: In the bowl of a stand mixer, beat the heavy cream, sugar and vanilla bean until stiff peaks form.
  3. Using a silicone mini cake pan or muffin tin lined with plastic wrap, spoon the vanilla bean whipped cream into each indentation until half full. Press a round of cake into the whipped cream, taking care not to press it all the way to the bottom of the tin. Top the cakes with more whipped cream, making sure all of the cake is covered, and level the tops of the tins. Place in the freezer to set for about 1 hour.
  4. For the chestnut topping and garnish: In a food processor, place the chestnut puree, sugar, rum, cream and vanilla bean. Pulse until completely combined and smooth.
  5. Using a large zip-top bag, fold the corner over and tape the side. Poke holes in the base of the bag to create a DIY grass tip. Fill the piping bag with chestnut topping.
  6. Remove whipped cream cakes from the freezer and unmold them. Top each cake with a chestnut. Pipe each one with a tangle of chestnut topping, top with another chestnut, then place in the freezer for another 20 minutes. Garnish with powdered sugar and serve.

Watch the recipe video here:

Mont Blancs

Enjoy the recent snow-fall with these snow-capped chestnut desserts!Full Recipe: taste.md/2oUUTnn

Posted by Tastemade on Wednesday, March 7, 2018

Breakfast

Keto Brownies

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Keto Brownies
When the chocolate craving is strong.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large eggs
  • 2 ripe avocados
  • ½ c. (1 stick) butter, melted
  • 6 tbsp. unsweetened peanut butter
  • 2 tsp. baking soda
  • ⅔ c. coconut sugar
  • ⅔ c. Unsweetened cocoa powder
  • 2 tsp. pure vanilla extract
  • 1 tsp. kosher salt
  • flaky sea salt (optional)
Instructions
  1. Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper.
  2. In a blender or food processor, combine all ingredients except flaky sea salt and blend until smooth.
  3. Empty batter into prepared baking pan and smooth top with a spatula. Top with flaky sea salt if using. Bake 20 to 25 minutes, or until brownies are soft but not at all wet to the touch. Let cool 25 to 30 minutes before slicing.

Watch the recipe video here:

How To Make Keto Avocado Brownies

These Keto Brownies have the smartest secret ingredient.Full recipe: http://dlsh.it/oaqGnda

Posted by Delish on Wednesday, March 7, 2018

Breakfast

Crab Cakes

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Crab Cakes
These thick, crab-forward crab cakes are deep-fried and served with a rich hollandaise sauce.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Hollandaise sauce:
  • 4 tablespoons mayonnaise
  • 4 egg yolks
  • ½ cup butter
  • Splash of lemon juice
  • Pinch of black pepper
Crab cakes:
  • ¾ tablespoon butter, softened
  • ⅓ onion, finely chopped
  • ⅓ celery stalk
  • 3 tablespoons fresh parsley
  • 10.5 ounces crab meat (red king crab or canned crab)
  • ½ teaspoon seasoned salt
  • 1 tablespoon flour
  • 1 egg, beaten
  • 1 cup breadcrumbs
  • 1 teaspoon white wine
  • 1 teaspoon mustard seed
  • 1 teaspoon Worcestershire sauce
To finish:
  • Wheat flour
  • 3 eggs, beaten
  • Breadcrumbs
  • Oil, for frying
  • Parsley, to garnish
Instructions
  1. In a small bowl, combine all hollandaise sauce ingredients. Set aside.
  2. Remove crab from the shell. Add to a mixing bowl along with the other crab cake ingredients. Stir to combine. Transfer mixture to a circular mold and place in refrigerator to firm up.
  3. Add flour to a shallow dish, beaten eggs to a separate dish and breadcrumbs to a third dish. Dip the crab cake into the flour, then the eggs, then the breadcrumbs.
  4. In a high-sided pot, heat oil and cook the crab cake until well browned.
  5. Serve with mashed potatoes, drizzled with the hollandaise sauce.

Watch the recipe video here:

Crab Cakes

Feeling crabby? These ultra meaty crab cakes should improve your mood in no time.Full Recipe: taste.md/2FMFkG5?: Tastemade Japan

Posted by Tastemade on Monday, March 5, 2018

Breakfast

Bacon Wrapped Stuffed Zucchini

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Bacon Wrapped Stuffed Zucchini
Creamy, salty and delicious.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 medium zucchini, halved lengthwise
  • 8 oz. cream cheese, softened
  • ½ c. finely chopped artichoke hearts
  • ½ c. frozen spinach, defrosted, drained, and chopped
  • 1 c. shredded mozzarella
  • ½ c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • ½ tsp. red pepper flakes, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 12 slices bacon
Instructions
  1. Preheat oven to 350°. Line a baking sheet with parchment paper and fit with a cooling rack. Using a spoon, remove the seedy centers of each zucchini.
  2. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine.
  3. Scoop cream cheese mixture into zucchini boats, then wrap each boat with 2 slices bacon. Place on prepared cooling rack and place in oven to bake, 35 to 40 minutes, or until zucchini is tender and bacon is crisp. Let cool slightly and serve.

Watch the recipe video here:

How To Make Bacon Wrapped Stuffed Zucchini

Bacon Wrapped STUFFED Zucchini is the low-carb dinner of your dreams. Full recipe: http://dlsh.it/0z1kwrX

Posted by Delish on Tuesday, March 6, 2018

Breakfast

5-Cheese Baked Spaghetti

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5-Cheese Baked Spaghetti
With mozzarella, Camembert, Parmigiano Reggiano and more, you'll never go back to boring spaghetti again.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 100 grams spaghetti, cooked
  • 2 tablespoons olive oil
  • 1 clove garlic, sliced
  • Chili
  • 150 grams tomato sauce
  • 1 teaspoon sugar
  • Salt
  • Pepper
  • Bouillon granules
  • Mozzarella cheese
  • Camembert cheese
  • Blue cheese
  • Parmigiano reggiano
  • Shredded cheese
Instructions
  1. Heat olive oil, garlic and chili in a frying pan over low heat until fragrant. Add in tomato sauce, sugar, salt, black pepper and bouillon granules and mix well.
  2. Add in cooked spaghetti and cheese.
  3. Bake for 10 minutes at 220 degrees C.
  4. Sprinkle more black pepper on top before serving.

Watch the recipe video here:

5-Cheese Baked Spaghetti

If loving cheese is wrong, I don't want to be right.Full Recipe: taste.md/2D3lYtq?: Tastemade Japan

Posted by Tastemade on Tuesday, March 6, 2018

Breakfast

Cheese Stuffed BBQ Fried Chicken

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Cheese Stuffed BBQ Fried Chicken
CHEESE STUFFED BBQ FRIED CHICKEN
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 small chicken breasts
  • 1 hpd tbsp each of: onion powder, garlic powder, chilli flakes, salt, black pepper, paprika
  • 2 cups flour
  • 2 cups buttermilk
  • 1 tbsp salt
  • sliced cheddar
  • oil, for frying
  • buns and slaw, for serving
  • For the BBQ sauce:
  • 1 cup tomato ketchup
  • 2 tbsp butter
  • ¼ cup tomato puree
  • ¼ cup cider vinegar
  • 3 tbsp worcestershire sauce
  • ¼ cup brown sugar
  • 2 tbsp spice mix (see above)
Instructions
  1. Make a large incision in the thicker end of each chicken breast. Insert a piece of sliced cheddar. Season the buttermilk with 1 tbsp salt and dunk the stuffed chicken breasts in there. Marinade for 1+ hours.
  2. Mix together your spice mix. Add all but 2 tbsp into the flour. Drain each chicken breast of a little buttermilk and dunk into the seasoned flour. Cover both sides of the chicken. Fry in hot oil until golden and crisp and the cheese is started to melt out of the coating. If you need to continue cooking the chicken in order to reach 70°C, transfer to a very hot oven for 5-10 minutes.
  3. Make your sauce. Melt the butter in a small pan over low-medium heat. Add spices and tomato puree. Cook for 30 seconds or so, then chuck in the tomato ketchup, vinegar, worcestershire sauce and brown sugar. Heat until bubbling. Remove from the heat.
  4. Slap your BBQ sauce all over your chicken pieces, then load into grilled brioche buns with lots of creamy slaw.
  5. Destroy!
  6. Snickers Hot Chocolate

Watch the recipe video here:

Cheese Stuffed BBQ Fried Chicken

Cheese Stuffed BBQ Fried Chicken

Posted by Twisted on Monday, March 5, 2018

Breakfast

Almost-Famous Broccoli-Cheddar Soup

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Almost-Famous Broccoli-Cheddar Soup
Almost-Famous Broccoli-Cheddar Soup
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons unsalted butter
  • 1 small onion, chopped
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • 3 cups low-sodium chicken broth
  • 2 bay leaves
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 4 7 -inch sourdough bread boules (round loaves)
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot, diced
  • 2½ cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Instructions
  1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  2. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  3. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
  4. Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Watch the recipe video here:

Almost-Famous Broccoli-Cheddar Soup

Recipe of the Day: Almost-Famous Broccoli-Cheddar Soup ??Save this recipe: http://bit.ly/2oCVg6z

Posted by Food Network on Monday, March 5, 2018