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Breakfast

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Breakfast

Pickle Reubens

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Pickle Reubens
Less carbs, more pickles.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 large pickles
  • ¼ c. mayonnaise
  • 1 tbsp. ketchup
  • 1 tbsp. Relish
  • 1 tsp. Worcestershire sauce
  • kosher salt
  • ¼ lb. corned beef, thinly sliced
  • 3 Slices swiss cheese
Instructions
  1. Slice pickles in half lengthwise. Using a spoon, scoop out the seeds.
  2. In a small bowl, make sauce: Whisk together mayonnaise, ketchup, relish, and Worcestershire sauce.
  3. Spread sauce on bottom “bun” of pickles. Top with corned beef and cheese. Top with top pickle “bun” and secure with toothpick if desired. Serve.

Watch the recipe video here:

How To Make Pickle Reubens

Pickle lovers, these reubens are so good you'll forget they're low-carb. Full recipe: http://dlsh.it/Y3bcJWn

Posted by Delish on Tuesday, January 2, 2018

Breakfast

Peanut Butter Snowballs

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Peanut Butter Snowballs
A snowball fight you actually want to be in.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 c. powdered sugar
  • 1⅓ c. smooth peanut butter
  • ¼ c. butter, melted
  • ⅔ c. graham crackers crumbs
  • 1 tbsp. maple syrup
  • 1 tsp. kosher salt
  • 2 c. white chocolate, melted
  • 2 tsp. coconut oil
  • Sprinkles, for garnish
Instructions
  1. In a large bowl, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt. Using a whisk or a hand mixer, mix ingredients until smooth and fully incorporated.
  2. Using a small cookie scoop, form mixture into balls and place on cooling rack fitted onto a baking sheet. In a medium bowl, combine white chocolate and coconut oil and stir until smooth. Dip peanut butter balls in white chocolate and return to cooling rack. Garnish with sprinkles and let set in the refrigerator, about 10 minutes. Serve.

Watch the recipe video here:

How To Make Peanut Butter Snowballs

How many of these Peanut Butter Snowballs are you throwing back?!Full recipe: http://dlsh.it/NfpFG5n

Posted by Delish on Sunday, December 17, 2017

Breakfast

Shrimp Stuffed Avocado

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Chicken a La Croix
Everyone's favorite can of sparkling water is the perfect instrument for this moist, fragrant roasted chicken.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (3-pound) roaster chicken
  • 3 tablespoons olive oil
  • 2 tablespoons tangerine zest
  • 1 tablespoon lemon zest
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh thyme leaves, picked, plus more for roasting
  • 1 teaspoon fresh rosemary, minced, plus more for roasting
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 3 tangerines, halved
  • 1 lemon, sliced into rounds
  • 1 head garlic, halved
  • ¼ cup white wine
  • 1 (12-ounce) can citrus seltzer like La Croix Tangerine or Grapefruit
Instructions
  1. Preheat the oven to 400 degrees and remove the second rack. Secure the lower rack at the lowest setting so the chicken will fit standing upright.
  2. Pat chicken skin dry. In a small bowl, combine olive oil, tangerine zest, lemon zest, brown sugar, thyme leaves and minced rosemary. Stir to combine and brush over entire chicken. Stuff 1 tangerine half in the top cavity of the chicken. Sprinkle entire bird with salt and pepper.
  3. In a medium roasting pan, place remaining halved tangerines, sliced lemon, halved garlic and additional sprigs of rosemary and thyme. Add white wine. Place open seltzer can in the middle of the pan.
  4. Place the chicken over the can by opening the rear cavity and sliding it over the can until only about an inch of the can is showing. Rest legs on sliced citrus to avoid burning.
  5. Roast for 15 minutes to brown skin, then reduce heat to 350 and roast for 45 minutes, or until the internal temperature is 160 and the skin is crisp and golden.
  6. Remove the pan from the oven and carefully transfer the chicken from the can to a flat surface. Let rest for 20 minutes before slicing to serve. Serve drizzled with pan juices.

Watch the recipe video here:

How To Make Caprese Stuffed Avocados

Caprese Stuffed Avocados = a type of healthy we can get down with. Full recipe: http://dlsh.it/ANOeIRd

Posted by Delish on Monday, January 1, 2018

Breakfast

Lemon Meringue Bombs

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Lemon Meringue Bombs
Light, pillowy meringue shells are filled with a lemon custard for a citrusy treat that's both stunning and sweet.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Lemon Meringue Bombs
  • Meringue shells
  • Lemon curd
Lemon Curd
  • 4 medium eggs
  • Scant 1¼ cups sugar
  • Zest of 3 lemons
  • Scant 1 cup lemon juice
  • 2⅔ sticks butter, at room temperature
Meringue Shells
  • 3.2 ounces egg whites (from about 3 medium eggs)
  • ½ cup granulated sugar
  • ¾ cup plus 1 tablespoon powdered sugar
  • Yellow gel food coloring
Instructions
Lemon Meringue Bombs
  1. Match the shells into pairs, and square off the bottom side of the bottom half of each pair with a paring knife, taking care not to puncture the meringue. Fill the insides of the shells with lemon cream, place a raspberry in each center and sprinkle in about 2 teaspoons of gingersnap cookies per meringue.
  2. Place the bottom halves on a serving plate and top with the meringue pair. Spread the bottom backside of a mint leaf with lemon cream and attach to the top of the lemon meringues. Serve immediately.
Lemon Curd
  1. In a medium-sized saucepan, whisk together eggs and sugar, then stir in lemon juice and zest. Place saucepan over a low flame, and constantly stir mixture until it thickens and coats the back of a spoon. Remove from heat and let mixture cool to just warm, then strain through a mesh sieve into a medium bowl. Gradually add in the butter one piece at a time, whisking until thoroughly combined. Store covered in the refrigerator at least 2 hours.
Meringue Shells
  1. Preheat oven to 180 degrees, and place 2 6-cavity silicone dome molds on a baking tray bottom side up. Lightly spray domes with nonstick spray.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to soft peaks on medium speed, then slowly add in granulated sugar. Turn speed to high, and beat whites until stiff and glossy. Whisk in food coloring to reach a lemon yellow shade. Sift in the powdered sugar and fold to fully incorporate. Working in batches, transfer mixture to a pastry bag fitted with a 5 to 9 mm tip.
  3. Starting at the bottom of the domes, pipe meringue in a consecutive spiral from the bottom to the top of the domes, taking care to have no holes in the shape. Make a peak at the top of the dome for the ends of the lemons. Place in the bottom rack of the oven to bake for 45 minutes. The meringue should not change color, but should be crispy on the outside and still slightly marshmallow-like on the inside. Let meringue cool 10 minutes in the oven, then remove and gently remove from mold.

Watch the recipe video here:

Lemon Meringue Bombs

This dessert is the [lemon] ? .comFull Recipe: taste.md/2CiL09q

Posted by Tastemade on Sunday, December 31, 2017

Breakfast

Cheesesteak Empanadas

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Cheesesteak Empanadas
These flaky empanadas are filled with all the fixin's of Philly's famous cheesesteaks. A spicy cheese sauce for dipping on the side is the winning touch -- or you can skip it depending on which whiz camp you're in.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons vegetable oil
  • 8 ounces sirloin steak, sliced into very thin strips about 1 inch long
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ small yellow onion, thinly sliced
  • ½ small green bell pepper, thinly sliced
  • 4 ounces provolone, cut into small cubes
  • 1 large egg
  • One 17.3-ounce package frozen puff pastry, thawed (2 sheets)
  • All-purpose flour, for dusting
  • 1 cup prepared jarred cheese sauce, such as Cheez Whiz
  • 2 tablespoons sliced pepperoncini, diced with juice
Instructions
  1. Special equipment: a 4-inch round cookie cutter
  2. Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
  3. Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
  4. Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
  5. Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
  6. Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
  7. Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
  8. Serve the empanadas with the cheese sauce for dipping.

Watch the recipe video here:

How to Make Cheesesteak Empanadas

Philly Cheesesteak Empanadas are filled with melty provolone and dipped in whiz, so you get the best of both worlds! Which cheese camp are you in? (Follow Hearty for more like this!)

Posted by Food Network on Saturday, December 30, 2017

Breakfast

Breakfast Sausage Casserole

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Breakfast Sausage Casserole
Breakfast Sausage Casserole
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Butter, for greasing
  • ½ loaf of sliced white loaf bread
  • 1 pound fresh bulk pork sausage with sage
  • 10 ounces sharp Cheddar, grated
  • 2 cups half-and-half
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 5 large eggs, lightly beaten
Instructions
  1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  2. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  3. The next day, preheat the oven to 350 degrees F.
  4. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Watch the recipe video here:

How To Make Trisha's Breakfast Sausage Casserole

Recipe of the Day: Trisha Yearwood's Breakfast Sausage CasseroleSave this recipe: http://bit.ly/2BngPR5.

Posted by Food Network on Saturday, December 30, 2017

Breakfast

Jalapeño Cheese Crisps

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Jalapeño Cheese Crisps
Our three favorite flavors: spicy, cheesy, and... bacon-y.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 c. finely shredded Parmesan
  • ½ c. shredded cheddar (preferably aged)
  • 1 jalapeño, sliced thinly
  • 4 slices bacon, cooked and crumbled
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 375º. Line a large baking sheet with parchment paper.
  2. Spoon about a tablespoon of Parmesan into a small mound on the parchment paper. Top with about half tablespoon of cheddar. Carefully pat cheese down flat then place a jalapeño slice on top. Sprinkle with bacon and crack a generous amount of pepper over each mound. Bake until crispy and golden, about 12 minutes.
  3. Let cool slightly before transferring to serving dish. Serve at room temperature.

Watch the recipe video here:

How To Make Jalapeño Popper Crisps

These low-carb Jalapeño Popper Crisps could send potato chips to their grave.Full recipe: http://dlsh.it/dYaVBV5

Posted by Delish on Saturday, December 30, 2017

Breakfast

Chicken Tamale Pie

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Chicken Tamale Pie
Chicken Tamale Pie
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 cups diced cooked chicken (about 12 ounces)
  • 1½ cups prepared salsa
  • One 15-ounce can black beans, drained and rinsed
  • 1½ cups chicken broth
  • 1 tablespoon chili powder
  • 2 scallions (white and green parts), sliced
  • ¾ cup cornmeal
  • 1 cup shredded sharp Cheddar cheese
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • Sour cream, for serving
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Heat the chicken, salsa, beans, ½ cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
  3. Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
  4. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.

Watch the recipe video here:

How to Make Chicken Tamale Pie

Recipe of the Day: Chicken Tamale PieSave this recipe: http://bit.ly/2BRz4gK.

Posted by Food Network on Wednesday, December 27, 2017

Breakfast

Crescent Breakfast Tart

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Crescent Breakfast Tart
As pretty as it is delicious!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 can crescent dough
  • 6 eggs
  • ⅔ c. Monterey Jack
  • 4 slices cooked bacon
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Chopped chives, for garnish
Instructions
  1. Preheat oven to 400°. Line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together.
  2. Fold edges of dough in to create a crust. Crack eggs onto crescent dough and sprinkle with cheese. Place bacon on top and season all over with salt and pepper.
  3. Carefully transfer baking sheet to oven and bake until crust is golden and egg whites are set, 10 to 15 minutes.
  4. Garnish with chives. Slice into squares and serve warm.

Watch the recipe video here:

How To Make A Crescent Breakfast Tart

Making breakfast for a crowd just got SO much faster thanks to this ?Full recipe: http://dlsh.it/oPf23ia

Posted by Delish on Wednesday, December 27, 2017

Breakfast

Apple Pie Star

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Apple Pie Star
Apple Pie Star
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 apples, peeled and diced small
  • 1 tbsp butter
  • ½ cup light brown sugar
  • ½ tsp cinnamon powder
  • Pinch of salt
  • Juice of two lemons
  • ¼ cup water
  • 2 sheets ready rolled puff pastry
  • Egg wash
  • Demerera sugar
  • Caramel Sauce
Instructions
  1. In a saute pan over medium heat, melt butter. Add apples and toss to coat. Stir in brown sugar, salt, cinnamon, lemon juice, and water. Cook until reduced and apples have softened. Set aside to cool completely.
  2. Pre-heat oven to 180ºC (350ºF).
  3. Roll out puff pastry. Spread apple mix in a circle around the center of the puff pastry leaving a 4” empty circle. Top with the second piece of puff pastry. And press to adhere. Place a bowl I the middle of the pastry where there is no apple mixture. Cut slits around the bowl 4 quadrants and 4 slices in each. Twist two slices into each other and pinch to seal at the end. Continue with remaining to create a star shape.
  4. Remove the bowl and cut our center. Brush evenly with egg wash and sprinkle with demerera sugar.
  5. Bake for 30 minutes until golden brown. Serve with caramel sauce.
  6. Enjoy!

Watch the recipe video here:

Apple Pie Star

Apple Pie Star

Posted by Twisted on Wednesday, December 20, 2017