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Breakfast

CHRISTMAS TREE FAJITA TRIANGLES

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CHRISTMAS TREE FAJITA TRIANGLES
CHRISTMAS TREE FAJITA TRIANGLES
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tsp oil
  • 1 white onion finely sliced
  • 2 cups of mixed peppers finely sliced
  • 2 garlic cloves minced
  • ⅓ cup fajita spice mix
  • ½ cup passata
  • 22 6 inch tortillas
  • ¼ cup flour
  • ¼ cup water
  • vegetable oil for brushing
  • 1 cup pesto
Instructions
  1. In a large saute pan, heat oil over medium heat. Add onions, peppers, and garlic. Cook until softened. Add shredded chicken, fajita seasoning, and passata. Cook to heat through. Remove and chop into small pieces.
  2. Pre-heat oven to 180ºC (350ºF). Cut tortillas in half. In a small bowl mix together flour and water to form a paste. Spread a thin layer of paste on ⅓ of one half of tortilla. Fold over into a cone shape. Repeat with remaining tortillas.
  3. FIll each cone with fajita mix and use more of the flour paste to seal the triangle. Arrange on a lined baking sheet and brush with oil. bake for 25 minutes until just golden brown.
  4. Place two onto one skewer and brush generously with pesto.
  5. Enjoy!

Watch the recipe video here:

Fajita Stuffed Christmas Trees

Fajita Stuffed Christmas Trees

Posted by Twisted on Tuesday, December 12, 2017

Breakfast

Aligot (Cheesy Potatoes)

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Aligot (Cheesy Potatoes)
If you can't dine-in for these cheesy potatoes, keep watching and see how you can make aligot at home!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ½ lb yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
  • 2 cloves garlic, peeled
  • 5 cups cold water
  • salt, to taste
  • ½ cup butter, cubed
  • 1 cup heavy cream
  • 2 ½ cups shredded cheese, such as Swiss, Comté, Fontina or Gruyère
Instructions
  1. In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
  2. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
  3. Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
  4. Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
  5. Pour in the heavy cream and stir again until combined.
  6. Gradually add in the cheese, stirring between each addition, until completely melted.
  7. Continue stirring the potatoes until smooth, thick, and elastic.
  8. Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
  9. Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
  10. Enjoy!

Watch the recipe video here:

Restaurant Vs Homemade: Cheesy Potatoes (Aligot)

If you can't dine-in for these cheesy potatoes, keep watching and see how you can make aligot at home! ? ?FULL RECIPE: https://tasty.co/recipe/aligot-cheesy-potatoesAre you weird? Then you'll love these quirky kitchen tools: http://bzfd.it/2BKpfhV

Posted by Tasty on Wednesday, December 6, 2017

Breakfast

Southwest Stuffed Acorn Squash

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Southwest Stuffed Acorn Squash
This stuffed acorn squash is such a satisfying, hearty meal! ✨
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 acorn squashes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¾ cups vegetable stock
  • 1 cup brown rice, rinsed
  • 1 tablespoon olive oil
  • ½ red onion, diced
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried oregano
  • 15 oz black bean, 1 can, drained and rinsed
  • 11 oz corn, 1 can, drained and rinsed
  • 10 oz roasted diced tomato, 1 can
  • ½ cup shredded cheese blend
  • avocado, sliced, to serve
  • fresh cilantro, chopped, to serve
Instructions
  1. Preheat oven to 325°F (170°C).
  2. Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
  3. Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
  4. Bake for 40 minutes, or until tender.
  5. In a medium saucepan, add vegetable stock and rice.
  6. Stir and bring to boil over high heat.
  7. Cover and simmer for 45 minutes. Remove saucepan from heat.
  8. Heat olive oil in a large saucepan or skillet over medium heat.
  9. Add onions, stirring frequently until translucent.
  10. Add garlic and cook until fragrant.
  11. Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
  12. Mix in black beans, corn, tomatoes, and cooked rice.
  13. Fill squash halves with rice mixture and sprinkle with cheese.
  14. Bake for 5 minutes, or until cheese is melted.
  15. Top with avocado slices and cilantro.
  16. Enjoy!

Watch the recipe video here:

Southwest Stuffed Acorn Squash

This stuffed acorn squash is such a satisfying, hearty meal! ✨FULL RECIPE: https://tasty.co/recipe/southwest-stuffed-acorn-squash

Posted by Tasty on Sunday, December 3, 2017

Breakfast

Spinach & Artichoke Bomb

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Spinach & Artichoke Bomb
A bomb to impress all of your friends with.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 oz. cream cheese, softened
  • ½ c. finely chopped artichoke hearts
  • ½ c. finely chopped spinach
  • 1¼ c. shredded mozzarella
  • 1 c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • ½ tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter, melted
  • 1 tsp. parsley, minced
  • ½ tsp. garlic powder
  • 1 can crescent sheet dough
Instructions
  1. Preheat oven to 350° and line a small cooking sheet with parchment paper. 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. Form into one large ball.
  2. Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
  3. Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.

Watch the recipe video here:

How To Make A Spinach And Artichoke Bomb

You haven't lived unless you've tried this Spinach & Artichoke Bomb ?Full recipe: http://dlsh.it/pPFe8wn

Posted by Delish on Sunday, December 3, 2017

Breakfast Dessert

Bailey’s Waffles

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Bailey's Waffles
Baileys waffles with whipped cream? Yes please! Time to start this holiday season off right.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Waffles
  • 2 cups flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 2 eggs
  • 2 tablespoons sugar
  • ½ vegetable oil
  • 1 cup milk
  • 1 cup Baileys Irish Cream
  • Bailey’s whipped cream
  • 1 cup whipping cream
  • ¼ cup Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • 2 tablespoon powdered sugar
Instructions
  1. 1. To make waffles, sift the dry ingredients into a large bowl and mix to combine.
  2. 2. Separate egg whites and egg yolks into two different bowls.
  3. 3. Using a hand mixer whip egg whites until stiff peaks form.
  4. 4. In the bowl with the egg yolks stir in milk, Baileys Irish Cream, oil, and vanilla.
  5. 5. Add the wet ingredients into the dry ingredients and mix well.
  6. 6. Fold in the whipped egg whites.
  7. 7. Pour 1 cup of the mix into the greased and heated waffle iron on medium-high heat for 6–8 minutes
  8. 8. To make whipped cream, beat whipping cream in a bowl until stiff peaks form. Then fold in the remaining ingredients until combined. Spoon a dollop of whipped cream onto the waffles to serve.
  9. Enjoy!

Watch the recipe video here:

Baileys Waffles

Baileys Waffles with whipped cream? Yes please! Time to start this holiday season off right.

Posted by Tasty on Friday, December 1, 2017

Breakfast

Crock-Pot Sweet Potato Casserole

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Crock-Pot Sweet Potato Casserole
Take a break and let your Crock-Pot do some work this Thanksgiving.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cooking spray, for Crock-Pot
  • 4 lb. sweet potatoes, peeled and finely diced
  • ¼ c. melted butter
  • 2 c. brown sugar
  • ¼ c. water
  • 1 tsp. cinnamon
  • ½ tsp. vanilla
  • Pinch kosher salt
  • 1½ c. mini marshmallows
  • ½ c. whole pecans
Instructions
  1. Spray Crock-Pot with cooking spray. Place sweet potatoes in slow cooker.
  2. In a medium bowl, combine butter, sugar, water, cinnamon, vanilla, and a pinch of salt. Whisk to combine. Pour over sweet potatoes and toss until they are fully coated. Cook on high for 4 hours.
  3. Remove top and top with marshmallows and pecans. Reduce heat to low and cover. When marshmallows are melted, serve.

Watch the recipe video here:

How To Make Crock-Pot Sweet Potato Casserole

This Crock-Pot Sweet Potato Casserole is one less thing to worry about this Thanksgiving. Full recipe: http://dlsh.it/EZUgAbO

Posted by Delish on Saturday, November 11, 2017

Breakfast

Cheesy Baked Green Beans

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Cheesy Baked Green Beans
A must try side dish.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb. green beans, cleaned with ends removed
  • ½ c. heavy cream
  • 2 garlic cloves, thinly sliced
  • 1 c. mozzarella
  • ⅔ c. freshly grated Parmesan, plus more for garnish
  • kosher salt
  • pinch red pepper flakes
  • 2 tsp. lemon zest
Instructions
  1. Preheat oven to 400°. Place green beans into a shallow baking dish or skillet. Pour cream over beans and scatter garlic. Season with salt and red pepper flakes.
  2. Sprinkle with mozzarella and Parmesan and bake until beans are tender and cheese is melted, 25-30 minutes. If desired, broil until cheese is browned. Garnish with more parm and serve.

Watch the recipe video here:

How To Make Cheesy Baked Green Beans

These Cheesy Baked Green Beans will steal the spotlight this Thanksgiving. Full recipe: http://dlsh.it/rzC6reY

Posted by Delish on Sunday, November 12, 2017

Breakfast

Pickle Mozzarella Sticks

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Pickle Mozzarella Sticks
Mozzarella sticks are so much better when pickles are involved
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 whole dill pickles
  • 8 sticks string cheese
  • 1 c. flour
  • 1 tsp. garlic powder
  • ½ tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • 3 eggs, lightly beaten
  • 2 c. panko breadcrumbs
  • 1 tsp. chopped dill, for garnish
  • Ranch, for dipping
Instructions
  1. Preheat oven to 400° and line a medium baking sheet with parchment paper. Cut ends off of your pickles and scoop out the centers with a small spoon. Slide string cheese into pickle. If string cheese is sticking out, trim so that it is flush with the pickle.
  2. Into a small shallow bowl, combine flour with garlic powder and paprika and season with salt and pepper.
  3. Place eggs and Panko in separate shallow bowls. Dredge pickles first in flour, then eggs, then Panko.
  4. Place onto baking sheet and bake 20 minutes, flipping halfway through. Garnish with dill and serve with ranch if desired.

Watch the recipe video here:

How To Make Pickle Mozzarella Sticks

OMG PICKLE MOZZARELLA STICKS ?Full recipe: http://dlsh.it/gRV95tk

Posted by Delish on Sunday, November 26, 2017

Breakfast

Thanksgiving Leftover “Enchiladas”

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Thanksgiving Leftover "Enchiladas"
Don't let your amazing Thanksgiving leftovers go to waste!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Turkey, shredded
  • Tortillas
  • Mashed potatoes
  • Stuffing
  • Cooked squash
  • Cooked green beans
  • Cooked corn
  • Cranberry sauce
  • 2 cups gravy
  • 2 cups shredded monterey jack
  • Parsley, chopped, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla. Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish.
  3. Once your baking dish is filled with “enchiladas” pour the gravy over the top. Sprinkle the monterey jack over the “enchiladas.” Bake for 30 minutes until golden and bubbling.
  4. Sprinkle parsley over the “enchiladas.” Serve immediately.
  5. Enjoy!

Watch the recipe video here:

Thanksgiving Leftover "Enchiladas"

Don't let your amazing Thanksgiving leftovers go to waste! Surprise the fam with these heartwarming enchiladas, and don't forget to tune in to see the Green Bay Packers and Pittsburgh Steelers duke it out on Sunday Night Football on NBC!FULL RECIPE: http://bzfd.it/2jgUGI3

Posted by Tasty on Friday, November 24, 2017

Breakfast

Chicken ‘n Waffles Casserole

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Chicken 'n Waffles Casserole
The only breakfast casserole you'll ever need.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 toaster waffles
  • 6 eggs
  • ¾ c. milk
  • ¼ c. maple syrup, plus more for drizzling
  • 2 tbsp. melted butter
  • kosher salt
  • Freshly ground black pepper
  • 2 c. chopped breaded chicken
Instructions
  1. Preheat oven to 350°. Divide waffles between two large baking sheets and bake until crispy, 7 to 10 minutes. Remove from heat and let cool slightly before cutting into big chunks.
  2. In a large bowl, whisk together eggs, milk, maple syrup, and butter. Season with salt and pepper.
  3. In a large casserole dish, combine waffles and breaded chicken, then pour the egg mixture on top. Grind pepper on top. Bake until the waffles are crispy, about 45 minutes.
  4. Serve warm with more maple syrup.

Watch the recipe video here:

How To Make Chicken & Waffles Casserole

This is the easiest way to make chicken & waffles.Full recipe: http://dlsh.it/surnn9G

Posted by Delish on Saturday, November 25, 2017