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Breakfast

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Breakfast

Marinated Skirt Steak Taquitos

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Marinated Skirt Steak Taquitos
Prepping for game day just got a bit more exciting.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 garlic cloves, minced
  • ⅓ cup soy sauce
  • ½ teaspoon cumin
  • 2 limes, juiced
  • ½ cup Dr Pepper
  • 1 pound skirt steak
  • 10 ounces cotija cheese
  • 3 avocadoes
  • 18–20 corn tortillas
  • Cooking oil (vegetable or canola)
  • Optional toppings:
  • Crema
  • Pico de gallo
  • Cilantro
  • Guacamole
  • Additional cotija cheese
Instructions
  1. 1. Combine garlic, soy sauce, cumin, lime juice, Dr Pepper, pepper, and skirt steak in a gallon-sized bag. Seal and shake to combine, let the air out of the bag, and marinate in the refrigerator for 2 hours to overnight.
  2. 2. After marinating, remove from bag, and discard excess marinade. Grill meat until cooked through.
  3. 3. Let meat rest for 10 minutes, then slice into small pieces.
  4. 4. Heat ½-inch of oil in a large skillet over medium-high heat.
  5. Wrap tortillas in a damp paper towel and microwave on a plate for 30 seconds.
  6. 6. Line up several pieces of meat, cotija, and avocado, then roll the tortilla tightly, but take care not to rip it.
  7. 7. Place seam-side-down in oil and once the bottom is golden brown, flip. Remove once both sides are crisp and golden.
  8. 8. Top with a drizzle of crema, pico de gallo, chopped cilantro, guacamole, and cotija cheese.
  9. Enjoy!

Watch the recipe video here:

Marinated Skirt Steak Taquitos

Posted by Tasty on Friday, September 22, 2017

Breakfast

3-Ingredient Breakfast Cookies

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3-Ingredient Breakfast Cookies
This is what it feels like to peak.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup oats
  • 2 bananas
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large mixing bowl, combine the oats and banana; mash banana and mix until well incorporated.
  3. Add additional ingredients, should you desire.
  4. Bake for 12 minutes.
  5. Enjoy!

Watch the recipe video here:

3-Ingredient Breakfast Cookies

These 3-ingredient breakfast cookies are going to make your mornings SO MUCH EASIER ?!FULL RECIPE: http://bzfd.it/2eZGa66

Posted by Tasty on Friday, September 15, 2017

Breakfast

Bacon Double Cheeseburger Pop-tarts

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Bacon Double Cheeseburger Pop-tarts
Bacon Double Cheeseburger Pop-tarts
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 300g beef mince
  • 1 tsp salt
  • ½ tsp pepper
  • 12 thin slices of yellow cheddar cheese
  • 6 cooked bacon rashers
  • ¼ white onion, finely chopped
  • Puff pastry
  • Sesame seeds
  • Egg wash
Instructions
  1. Pre-heat oven to 200C (400f). Split beef mince into 50g balls and flatten each into a very thin rectangle.
  2. Heat oil in a cast iron pan over medium heat. Add beef patties to hot pan and season each side with salt and pepper. Sear on both sides until brown, about 1 minute each, set aside.
  3. Roll out puff pastry and cut into large rectangles abbot 2 inches larger than the patties.
  4. Place on puff pastry sheet down, top with one beef patty followed by 2 slices of cheese, 2 slice of bacon, cheese, and another beef patty. Brush edges with egg wash. Cover with another large piece of puff pastry and press to seal edges. Cut with a pizza cutter to adjust if needed and use a fork to completely seal sides.
  5. Brush entire top with egg wash and sprinkle with sesame seeds. Bake in the oven for 15 minutes until golden brown.
  6. Serve with condiments
  7. Enjoy!

Watch the recipe video here:

Bacon Double Cheeseburger Pop-tarts

Posted by Twisted on Wednesday, September 20, 2017

Breakfast

Mini Corn Bread Chicken Bake

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Mini Corn Bread Chicken Bake
Get ready for a recipe that's easy as pie!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Filling
  • 1 tablespoon vegetable oil
  • 1 cup onion, diced
  • 1 package PERDUE© Diced Chicken
  • 2 tablespoons taco seasoning
  • 15 ounces black beans, drained and rinsed
  • 1 cup corn, canned or frozen
  • 1 cup salsa
Biscuit Topping
  • 1⅔ cup flour
  • 3 tablespoons cold unsalted butter, cut into ¼-inch pieces
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1½ teaspoons salt
  • 1 cup shredded cheddar cheese
  • 1 cup whole milk or buttermilk
Instructions
  1. 1. Preheat oven to 400℉/200ºC.
  2. 2. Heat a large pot over medium-high heat; add the oil and onion. Sauté until tender, about 2-3 minutes.
  3. 3. Add the Perdue Diced Chicken pieces and taco seasoning. Brown the meat on both sides.
  4. 4. Add black beans, corn, and salsa; stir to combine. Pour the mixture into four large ramekins (or an 8x8-inch baking dish). Set aside.
  5. 5. Add flour to a large mixing bowl. Add the cold butter. Using a fork, crumble the butter into the flour. There should be small bits of butter distributed throughout. Add baking powder, salt, garlic powder, and cheddar; stir to combine. Pour in the milk and fold just until a soft dough forms.
  6. 6. Top the ramekins with biscuit topping. Transfer to the oven. Bake 15-20 minutes, until the biscuit topping is cooked through and golden brown.
  7. 7. Serve immediately.
  8. Enjoy!

Watch the recipe video here:

Mini Corn Bread Chicken Bake

Mini Corn Bread Chicken Bake

Posted by Tasty on Tuesday, September 19, 2017

Breakfast

Cheeseburger French Toast

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Cheeseburger French Toast
Cheeseburger French Toast
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 burger patty, flattened slightly with a rolling pin so it fits a slice of bread
  • 1 tbsp oil, for frying
  • 2 slices of thick cut bread
  • 4 slices cheddar cheese
  • 4 eggs
  • ½ cup milk
  • ½ cup heavy cream
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp oil
  • 1 tbsp butter
Instructions
  1. Fry the beef patty in hot oil until both sides are brown and it’s cooked through.
  2. Lay two slices of bread on top of one slice of bread, then lay down the burger and put two more slices of cheese on top, then the final slice of bread.
  3. Whisk together eggs, milk, heavy cream, garlic powder, salt and black pepper and dip the sandwich completely in the mixture.
  4. Heat the oil and butter together then fry the sandwich gently on both sides until the cheese has melted.
  5. Serve with gherkins (if you wish), ketchup and mustard.

Watch the recipe video here:

Cheeseburger French Toast

Posted by Twisted on Wednesday, September 13, 2017

Breakfast

Hot Roast Chicken Gravy Buns

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Hot Roast Chicken Gravy Buns
Hot Roast Chicken Gravy Buns
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 small chicken
  • ½ lemon
  • ½ bulb garlic
  • 1½ tsps salt
  • 1 cup mayonnaise
  • toasted buns, to serve
  • 1 cup chicken stock
  • fries, to serve
  • 1 glass white wine
  • 1 tbsp french mustard
  • 1 hpd tsp plain flour
Instructions
  1. Bring your chicken up to room temp. Dry your chicken. Salt your chicken. Stuff with garlic and lemon. Roast at 220°C for 1 hour, turning over twice during the cook.
  2. Remove your garlic and lemon. Remove your chicken, shred and keep warm.
  3. Put your roasting tray over a medium heat. Add flour and cook out. Deglaze with wine, then add stock and mustard. Simmer for 5 minutes (or until rich and thick) then strain.
  4. Toast your bun. Mix mayonnaise with the mashed, roasted garlic and the roasted lemon.
  5. Pop a bit of the garlicky mayo on the bun. Top with roasted chicken and a few cooked fries. Put the top half of the bun on. Pour the gravy over the bun.
  6. Dig in.

Watch the recipe video here:

Hot Roast Chicken Gravy Buns

Posted by Twisted on Wednesday, August 23, 2017

Breakfast

4 Bread Bowl Dips

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4 Bread Bowl Dips
When you dip, I dip, we dip into 4 bread bowl dips featuring crab, brie, spinach & artichoke, and baba ganoush.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
CRAB, LEMON & DILL
  • 1 country white sourdough loaf of bread, whole
  • 4 tablespoons salted butter, melted
  • 8 ounces lump crab
  • 1 cup whipped cream cheese
  • ½ cup mayonnaise
  • 4 ounces shredded white cheddar cheese
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1 teaspoon Old Bay seasoning
  • Lemon zest and juice
  • Salt and pepper
BRIE AND APRICOT
  • 1 French country loaf of bread, whole
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 8 ounces triple cream Brie cheese, cubed
  • ⅓ cup apricot preserves
  • 1 tablespoon golden brown sugar
  • 2 teaspoons fresh thyme leaves , plus 1 to 2 sprigs for garnish
  • 1 teaspoon lemon juice
SPINACH & ARTICHOKE
  • 1 ciabatta or rosemary-olive bread loaf, whole
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 12 ounces frozen spinach, defrosted and squeezed of all liquid
  • 8 ounces canned or frozen & defrosted quartered artichokes, chopped
  • 8 ounces mascarpone cheese
  • 6 ounces smoked mozzarella, shredded
  • 8 ounces plus 1 tablespoon shredded Parmesan or Pecorino Romano cheese
BABAGANOUSH
  • 1 multigrain loaf of bread, whole
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 1 (1 pound) globe eggplant, outer skin rinsed and dried
  • 1 lemon, halved
  • 2 garlic cloves, outer peel on
  • 3 tablespoons parsley leaves
  • 1 to 2 tablespoons tahini, to taste
  • 1 teaspoon honey
  • ½ teaspoon white pepper
  • ½ teaspoon smoked paprika, plus more for garnish
  • 2 tablespoons labneh yogurt, for garnish (optional)
Instructions
CRAB, LEMON & DILL
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into cubes. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes or slices with melted butter. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  3. In a medium mixing bowl, combine the remaining ingredients. Pour the dip into the well and return to the oven to bake for 10 minutes, until the cheese is melted and bubbling. Garnish with a sprinkle of fresh dill.
  4. Serve immediately.
BRIE AND APRICOT
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into slices. Place the loaf and slices onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the slices with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the slices from the tray and set aside.
  3. In a medium mixing bowl, combine the Brie, 1 tablespoon of olive oil, apricot preserves, brown sugar, thyme and lemon juice. Stir to combine. Pour the cheese mixture into the well of the toasted bread loaf. Return to the oven and bake for 10 to 12 minutes until the cheese is fully melted and bubbling.
  4. Serve immediately with the toasts.
SPINACH & ARTICHOKE
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  3. In a medium saucepan over medium heat, drizzle olive oil into the pan. Add the garlic and cook for 1 minute until fragrant. Add the spinach, artichokes, mascarpone and mozzarella cheeses and 8 ounces of Parmesan. Stir occasionally until the cheese is melted, 10 minutes. Season to taste with salt and pepper.
  4. Pour the melted spinach-artichoke dip into the well of the toasted bread loaf. Sprinkle with the remaining tablespoon of Parmesan cheese. Return the loaf to the oven for an additional 7 to 10 minutes until bubbling.
  5. Serve immediately.
BABAGANOUSH
  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern or into slices for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  3. Using tongs, carefully place the eggplant over a gas burner on medium-high heat and lightly char the skin, rotating until all sides are evenly cooked. Place onto a quarter baking sheet, along with the garlic cloves and the lemon halves, flesh side up. Drizzle with olive oil.
  4. Roast the eggplant on the center rack for 20 minutes. Remove the lemon and garlic cloves, then turn the eggplant. Roast for another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Slice the eggplant in half and scoop the flesh into the bowl of a food processor fitted with the blade attachment. Peel the skin off the garlic and add to the bowl. Squeeze the roasted lemon juice into the bowl and add 3 tablespoons of olive oil, parsley, tahini, salt, honey, white pepper and smoked paprika. Puree until smooth. Season to taste with salt and white pepper. Allow to cool to room temperature.
  5. Pour the babaganoush into the well of the bread. Dollop the labneh yogurt into the center. Drizzle with olive oil and sprinkle with smoked paprika to garnish. Serve with the toasted cubes of bread.

Watch the recipe video here:

4 Rip N' Dip Bread Bowl

Rip, dip, repeat.Save this recipe: https://taste.md/2wnrLY6More recipes on our app ? http://taste.md/2wkue93

Posted by Tastemade on Thursday, August 24, 2017

Breakfast

Creamy Chicken Cordon Bleu

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Creamy Chicken Cordon Bleu
OMG this chicken cordon bleu is crispy, creamy, and basically straight from your dreams!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 boneless, skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices Swiss cheese
  • ½ pound sliced ham
  • 1 cup flour
  • 4 eggs
  • 2 cups panko bread crumbs
  • Creamy Dijon Sauce
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups milk
  • ¼ cup Dijon mustard
  • 1 cup shredded Parmesan cheese
Instructions
  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  4. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  6. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs.
  7. Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached.
  8. In a small pot on medium heat, melt the butter and cook the garlic until soft.
  9. Add in flour, and whisk for 1 minute.
  10. Add in the milk, and whisk until fully combined with the roux. Continue whisking until the mixture comes to a simmer and has thickened.
  11. Add in the Dijon mustard, salt, pepper, and Parmesan cheese. Whisk to combine. Set aside.
  12. Slice chicken and drizzle with Dijon sauce. Enjoy!

Watch the recipe video here:

Crispy, Creamy Chicken Cordon Bleu

OMG this chicken cordon bleu is crispy, creamy, and basically straight from your dreams ?!FULL RECIPE: http://bzfd.it/2vNg4hjFIND IT IN THE APP: http://tstyapp.com/m/cm3FoVTucG

Posted by Tasty on Thursday, September 7, 2017

Breakfast

Charcoal Waffle Ice Cream Sandwiches

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Charcoal Waffle Ice Cream Sandwiches
Charcoal infused waffles? With black ice cream? And yet, somehow they look sexy and you want them now.
Author:
Cuisine: American
Recipe type: Waffle
Ingredients
  • 2 ½ cups all-purpose flour, sifted
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 egg whites
  • 3 egg yolks
  • ½ cup melted butter
  • 2 cups milk
  • ¼ cup activated charcoal powder
  • 1 ½ cups thickened/whipping cream
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • Sprinkles of your choice
Instructions
  1. Ice Cream
  2. Add cream, condensed milk, cocoa power and activated charcoal into a large mixing bowl and whip to stiff peaks using a hand mixer.
  3. Transfer cream mixture to a deep baking dish. Freeze for at least 2-3 hrs.
  4. Waffles
  5. Preheat waffle iron
  6. Sift together the flour, sugar, baking powder and salt, then lightly add charcoal powder using a whisk.
  7. In a bowl, beat the egg yolks, and add the milk, buttermilk and the melted butter. Add the sifted dry ingredients.
  8. In a small bowl, beat the egg whites to a thick foam and add them gently to the preparation until just combined.
  9. Pour ¼ cup batter mix onto your iron; cook until done through. Should take about 5 minutes
  10. Use a round cookie cutter to cut out waffle cookies
  11. Scoop ice cream on one cookie and sandwich with another cookie. Roll ice cream around in sprinkles.

Watch the recipe video here:

Charcoal Waffle Ice Cream Sandwiches

Why eat black ice cream that tastes like chocolate? Because it's mental AF.Save this recipe: https://taste.md/2wyDd7eMore recipes on our app ? http://taste.md/2wkue93

Posted by Sweeten on Thursday, August 24, 2017

Breakfast

Avocado Ranch

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Avocado Ranch
Avocado makes this super creamy with less guilt.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ⅓ c. sour cream
  • ¼ c. buttermilk
  • ½ avocado, diced
  • 1 tsp. garlic clove, chopped
  • Juice of 1 lime
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. In a food processor, combine sour cream, buttermilk, avocado, garlic, and lime juice.
  2. Season with salt and pepper and pulse until smooth.
  3. Use it in your quesadillas and burritos, or serve it as a dip!

Watch the recipe video here:

How To Make Avocado Ranch

PSA: You can make Taco Bell's avocado ranch at home. Full recipe: http://dlsh.it/IlcYboP

Posted by Delish on Thursday, August 24, 2017