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Breakfast

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Breakfast

Bacon Pickle Fries

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Bacon Pickle Fries
No longer do you have to choose between pickles and fries.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 pickle spears
  • 12 strips of bacon
  • ¼ c. ranch dressing
Instructions
  1. Preheat oven to 425°.
  2. Wrap each pickle spear in bacon. Place the bacon-wrapped pickles on a baking sheet, seam side-down.
  3. Bake until the bacon is cooked through and crispy, 12 to 15 minutes, turning halfway if needed.
  4. Serve warm or at room temperature with ranch, if desired.

Watch the recipe video here:

How To Make Bacon Pickle Fries

Bacon Pickle Fries are your two favorite foods in one. Full recipe: http://dlsh.it/WjeRkFn

Posted by Delish on Wednesday, January 24, 2018

Breakfast

Homemade Chocolate Croissants (Pain Au Chocolate)

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Homemade Chocolate Croissants (Pain Au Chocolate)
Homemade Chocolate Croissants (Pain Au Chocolate)
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups flour
  • ½ cup water
  • ½ cup milk
  • ¼ cup sugar
  • 2 teaspoons salt
  • 1 packet instant yeast
  • 3 tablespoons unsalted butter, softened
  • 1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices
  • 1 egg, beaten
  • 2 bars chocolate
Instructions
  1. In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  2. Once the dough starts to clump, turn it out onto a clean counter.
  3. Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  4. Cover the dough with plastic wrap and refrigerate for one hour.
  5. Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  6. Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  7. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  8. Transfer the butter layer to the refrigerator.
  9. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  10. Roll out each corner and form a 10-inch (25 cm) square.
  11. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  12. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  13. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  14. Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).
  15. Fold the top half down to the middle, and brush off any excess flour.
  16. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  17. Cover and refrigerate for one hour.
  18. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  19. After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  20. To form the croissants, cut the dough in half. Place one half in the refrigerator.
  21. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  22. With a knife, trim the edges of the dough.
  23. Cut the dough into 4 rectangles.
  24. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  25. Place the croissants on a baking sheet, seam side down.
  26. Repeat with the other half of the dough.
  27. Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  28. Place the croissants in a warm place to rise for 1-2 hours.
  29. Preheat oven to 400°F (200°C).
  30. Once the croissants have proofed, brush them with one more layer of egg wash.
  31. Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  32. Enjoy!

Watch the recipe video here:

Homemade Chocolate Croissants

Homemade chocolate croissants ?FULL RECIPE: http://bit.ly/2hxqGex

Posted by Proper Tasty on Thursday, January 25, 2018

Breakfast

Cheesy Stuffed Dough Ball Chilli Pie

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Cheesy Stuffed Dough Ball Chilli Pie
A big bowl of chili is a super comfort food for us. This chili recipe is one pot, easy and delicious. We topped it with cheese stuffed doughballs to dip right into the chili. Fill the dough balls with any cheese you like or just keep them coated in garlic butter. Either way, this is a crowd pleaser!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb beef mince
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp cumin powder
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp tomato paste
  • 1 cup beef stock
  • 1 can chopped tomatoes
  • 1 tbsp brown sugar
  • 1 can drained kidney beans
  • 500g pizza dough
  • Cubed mozzarella
  • ½ cup Garlic butter
Instructions
  1. In a large skillet heat oil over medium heat. Add onions and garlic and cook until softened and aromatic. Add beef mince breaking apart with a spoon. Cook until browned.
  2. Add all spices and tomato paste and stir to coat well. Stir in beef stock, chopped tomatoes and brown sugar. Add kidney beans and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 40 minutes until thickened.
  3. Pre-heat oven to 180ºC (350ºF).
  4. Separate dough into 45g balls. Flatten out and place one cube of mozzarella cheese inside. Bring up sides over mozzarella and pinch to seal.
  5. Arrange cheese filled dough balls over the chilli mixture. Brush generously with garlic butter. Bake in the oven for 30 minutes until buns are golden brown.
  6. Enjoy!

Watch the recipe video here:

Cheesy Dough Ball Topped Chilli

Cheese Stuffed Dough Ball Chilli Pie

Posted by Twisted on Thursday, January 25, 2018

Breakfast

Bacon Chips

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Bacon Chips
Bet you can't eat just one.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 slices bacon, cut into 1" squares
  • ¼ c. lime juice
  • 2 tbsp. sriracha
  • 1 tbsp. brown sugar
  • Ranch, for dipping
Instructions
  1. Preheat oven to 375° and line a medium cooking sheet with parchment paper. Lay bacon pieces in a single layer on the baking sheet.
  2. In a small bowl, combine Sriracha, lime juice and sugar in a bowl and whisk to combine. Brush onto bacon pieces. Place in the oven and bake until bacon is crisp, 10 to 12 minutes.
  3. Let cool slightly, then serve with ranch dressing on the side, for dipping.

Watch the recipe video here:

How To Make Bacon Chips

Bacon Chips are the low-carb snack you've been looking for.Full recipe: http://dlsh.it/uV7ToYv

Posted by Delish on Thursday, January 25, 2018

Breakfast

Chicken Parmesan Bread Bowl

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Chicken Parmesan Bread Bowl
Chicken Parmesan Bread Bowl
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup breadcrumb
  • ½ teaspoon fresh parsley, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup flour
  • 3 eggs, beaten
  • 2 boneless, skinless chicken breasts, thinly sliced
  • oil, for frying
  • 1 bread bowl
  • 1 cup marinara sauce
  • 8 oz mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 3 tablespoons butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon parmesan cheese, grated
  • fresh basil, for serving
Instructions
  1. Preheat oven to 350°F (180˚C).
  2. In a medium bowl, combine bread crumbs, parsley garlic powder, onion powder, oregano, salt, and pepper to bread crumbs.
  3. Place flour and eggs in two other medium bowls.
  4. Roll the chicken breast in the flour, dusting off any excess. Dip the chicken into the egg, then place into the breadcrumbs, coating it completely.
  5. Heat the oil in a skillet over medium-high heat.
  6. Once the oil begins to shimmer, fry the breaded chicken strips until both sides are golden brown.
  7. Remove from heat and drain on a paper towel.
  8. Slice the cooked chicken breast into ½-inch (1 cm) thick strips.
  9. Slice the top of the bread bowl off and scoop out the insides. Save the top of the bowl.
  10. Spoon and spread some of the marinara sauce on the bottom of the bowl, then layer on mozzarella, Parmesan cheese, chicken strips, marinara, remaining mozzarella, Parmesan, chicken strips, marinara, and remaining Parmesan.
  11. Place the cap of the bread bowl on top.
  12. Wrap the bread bowl in foil, then weigh it down with a heavy object for 30 minutes.
  13. In a small bowl, mix together butter, garlic, parsley, and Parmesan cheese.
  14. Remove the foil from the bread bowl and brush the garlic butter mixture evenly over it.
  15. Bake for 30 minutes.
  16. Cool for 10 minutes and slice.
  17. Garnish with basil, if desired.
  18. Enjoy!

Watch the recipe video here:

Chicken Parmesan Bread Bowl

You need this chicken parmesan bread bowl in your life ASAP ?FULL RECIPE: https://tasty.co/recipe/chicken-parmesan-bread-bowl

Posted by Proper Tasty on Wednesday, January 24, 2018

Breakfast

Crescent-Wrapped Chicken Parmesan

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Crescent-Wrapped Chicken Parmesan
Crescent-Wrapped Chicken Parmesan
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8
  • uncooked chicken tenderloins (about 1¼ lb)
  • ¼
  • teaspoon salt
  • ¼
  • teaspoon pepper
  • 3
  • tablespoons butter
  • 2
  • oz deli mozzarella cheese
  • 1
  • can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 3
  • tablespoons grated Parmesan cheese
  • 1
  • cup marinara sauce
Instructions
  1. Heat oven to 375°F. Spray cookie sheet with cooking spray; set aside. Season chicken with salt and pepper. In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat; cook chicken in butter 8 to 10 minutes or until chicken is well browned on all sides. Remove from skillet; cool slightly.
  2. Cut mozzarella cheese into 8 pieces; cut small slits in side of each chicken tenderloin, and insert piece of mozzarella cheese. Unroll dough; separate into 8 triangles. Place piece of chicken on wide end of triangle; roll dough around chicken, and place on cookie sheet. Repeat for remaining dough and chicken.
  3. In small microwavable cup, microwave remaining 1 tablespoon butter uncovered on High 15 to 30 seconds or until melted. Brush crescents with melted butter; top each with about 1 teaspoon Parmesan cheese.
  4. Bake 14 to 18 minutes or until golden brown. In microwavable measuring cup, heat marinara sauce covered on Medium-High (70%) 1 to 2 minutes or until heated through. Serve chicken with heated marinara sauce.

Watch the recipe video here:

A game day app your crowd will go crazy over.Crescent-Wrapped Chicken Parmesan recipe: https://www.pillsbury.com/recipes/crescent-wrapped-chicken-parmesan/f31d4cff-dbf4-4f52-8b36-9ed4aa2e3c0b?utm_medium=social&utm_source=facebook&utm_campaign=01_2018_standard?mktgimp=PBRBGCRESCNT

Posted by Pillsbury on Sunday, January 21, 2018

Breakfast

Deep-Fried Mini Calzones (Panzarotti)

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Deep-Fried Mini Calzones (Panzarotti)
Deep-Fried Mini Calzones (Panzarotti)
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PIZZA DOUGH
  • 1 ⅓ cups warm water
  • 1 ½ teaspoons active dry yeast
  • 3 ½ cups flour, divided
  • ¼ cup grated parmesan cheese
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 3 tablespoons olive oil, divided
FILLING
  • 2 cups tomato sauce, divided
  • 3 cups shredded mozzarella cheese, divided
  • 1 cup fresh basil, chopped, divided
  • 1 salt, to taste
  • 1 oil, for frying
  • 2 tablespoons fresh parsley, chopped, to serve
Instructions
  1. In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
  2. In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
  3. Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
  4. Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
  5. Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
  6. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
  7. Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
  8. Begin forming the dough into a circle about ½-inch (1 ¼-cm) thick and 5 inches(12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
  9. Spoon 1 tablespoon of tomato sauce on to the center of the dough.
  10. Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
  11. Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
  12. Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
  13. Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
  14. Place a bowl filled with the rest of the tomato sauce on the plate.
  15. Sprinkle with parsley. Serve immediately.
  16. Enjoy!

Watch the recipe video here:

Deep-Fried Mini Calzones

These will get you in the calZONE ?!FULL RECIPE: https://tasty.co/recipe/deep-fried-mini-calzones-panzarotti

Posted by Tasty on Thursday, January 18, 2018

Breakfast

Chicken-Ramen Noodle Pot Pie

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Chicken-Ramen Noodle Pot Pie
Chicken-Ramen Noodle Pot Pie
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package ramen noodles
  • Two 8-inch pie crusts
  • 1½ cups chicken stock
  • ¾ cup sliced halved carrots
  • ¾ cup fresh or frozen English peas
  • ½ cup sliced leeks (thoroughly rinsed)
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • ½ cup milk
  • ¼ cup heavy cream
  • Kosher salt and freshly cracked pepper
  • 1½ cups ½-inch-diced cooked chicken breasts (two 8-ounce breasts)
  • 2 tablespoons sliced chives
  • 1 egg, beaten
Instructions
  1. Special equipment: four 8-ounce ramekins
  2. Cook the ramen noodles according to package directions. Drain and cut into 1- to 2-inch pieces.
  3. Roll out the pie crusts to a thickness of ¼ inch. Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around.
  4. Preheat the oven to 425 degrees F.
  5. Bring the chicken stock to a boil in a medium saucepan. Blanch the carrots, peas and leeks separately in the broth until tender and set aside. Reserve the broth.
  6. Melt the butter over a medium flame in a saucepan. Add the flour and cook until it begins to smell toasted, 1 to 2 minutes. Add the milk and cream, and whisk until incorporated and smooth. Add the reserved chicken stock and bring to a simmer; season with salt and pepper. Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives.
  7. Divide this mixture among four 8-ounce ramekins, top with the crusts, fold the borders over the sides and cut vents in the tops. Brush with the beaten egg and season with salt.
  8. Bake until the pastry is golden and bubbly, 15 to 20 minutes. Allow to cool slightly before serving.

Watch the recipe video here:

How To Make Geoffrey's Chicken-Ramen Noodle Pot Pie

Geoffrey Zakarian's Chicken Ramen Noodle Pot Pie takes comfort food to the next level ?

Posted by Food Network on Wednesday, January 17, 2018

Breakfast

Smashed Brussels Sprouts

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Smashed Brussels Sprouts
Smashed and cheesy means you can't go wrong.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb. Brussels sprouts
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. chopped thyme
  • kosher salt
  • Freshly ground black pepper
  • 1 c. shredded mozzarella
  • ¼ c. freshly grated Parmesan
  • Fresh parsley, chopped, for garnish
Instructions
  1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
  2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
  3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
  4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
  5. Garnish with parsley and serve warm.

Watch the recipe video here:

How To Make Smashed Brussels Sprouts

You need to know about Smashed Brussels Sprouts ?Full recipe: http://dlsh.it/4iW9s22

Posted by Delish on Tuesday, January 16, 2018

Breakfast

Bagel Breakfast Sliders

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Bagel Breakfast Sliders
Sliding into your morning like a champ.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cooking spray, for pan
  • 8 eggs
  • ¼ c. milk
  • 8 slices bacon
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. finely chopped chived
  • 10 mini bagels, halved
  • 4 tbsp. cream cheese, softened
  • 1½ c. shredded Cheddar cheese
  • 3 tbsp. butter, melted
  • 2 tsp. dried onion
  • 2 tsp. granulated garlic
  • 2 tsp. sesame seeds
  • 2 tsp. poppy seeds
Instructions
  1. Preheat oven to 350° and grease a large baking dish with cooking spray. In a large bowl, beat eggs and milk until light and frothy. Set aside.
  2. In a large skillet over medium heat, cook bacon until crispy. Remove slices from pan to drain on paper towels. Pour out most of bacon fat but leave about 1 tablespoon in the skillet.
  3. Pour egg mixture in skillet then immediately turn down heat to medium-low. Stir occasionally with a spatula or wooden spoon. When the eggs are nearly set, season with salt and pepper and stir in chives. Remove from heat.
  4. Spread cream cheese onto the bottom halves of the bagels then place in greased baking dish, side by side. Spread egg mixture over bagels then crumble cooked bacon on top. Sprinkle with cheddar then add the bagel tops. Brush with bagel tops with melted butter and sprinkle with dried onion, granulated garlic, sesame seeds, and poppy seeds.
  5. Bake until the bagels are toasty and the cheese has melted, about 10 minutes. Serve warm.

Watch the recipe video here:

How To Make Bagel Breakfast Sliders

Bagel Breakfast Sliders are so much better than a boring egg sandwich. Full recipe: http://dlsh.it/F9usUFu

Posted by Delish on Wednesday, January 3, 2018