Breakfast

Sausage Egg and Cheese Stuffed Biscuits

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Sausage Egg and Cheese Stuffed Biscuits
These aren't your grandma's biscuits!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, cubed
  • 1 cup shredded cheddar cheese, divided
  • 1 tablespoon chives, minced
  • ¾ cup buttermilk
  • 8 breakfast sausage patties, fully cooked
  • 6 eggs, scrambled
Instructions
  1. Preheat oven to 350 degrees
  2. In a food processor, add flour, baking powder and salt and pulse several times to combine. Add in the butter, cheddar cheese, chives and pulse several times until mixture resembles coarse crumbs.
  3. Slowly pour buttermilk into flour mixture and pulse until dough is soft a forms a dough.
  4. Turn dough out onto a lightly floured surface and knead with flour until no longer sticky. Roll dough out into a ½-inch-thick sheet and cut with a floured biscuit cutter.
  5. Gently flatten and spread 2 pieces of dough until they are about 4 inches wide. Place a large pinch of cheese, 1 sausage patty and about 2 tablespoons of scrambled eggs onto the dough. Top with another piece of dough and pinch the sides until they are sealed. Place it on a baking sheet lined with parchment paper.
  6. Repeat with the remaining ingredients to make 8 rolls.
  7. Bake for 15 to 20 minutes or until golden brown. Serve immediately or store in your refrigerator for up to a week for an easy on-the-go breakfast!

Watch the recipe video here:

Sausage Egg N' Cheese Stuffed Biscuits

These are NOT yo' grandma's biscuits.Taste for Yourself: taste.md/2JLdpL7

Posted by Tastemade on Tuesday, June 12, 2018

Breakfast

Foil Pack Chicken Nachos

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Foil Pack Chicken Nachos
On the grill, the bottom chips take on a texture similar to migas — and we're OBSESSED. We love these nachos with chicken, but you can easily swap in cooked ground beef or pulled pork.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 bag tortilla chips
  • 2 c. shredded rotisserie chicken
  • ½ c. red enchilada sauce
  • 1 (15-oz.) can chopped fire-roasted tomatoes, drained
  • 1 c. black beans, drained
  • 1½ c. shredded cheddar
  • 1½ c. shredded Monterey Jack
  • Freshly chopped cilantro, for garnish (optional)
  • Sour cream, for serving (optional)
Instructions
  1. Heat grill to medium-high. In a large bowl, toss together chicken, enchilada sauce, tomatoes, and black beans. Divide tortilla chips between four large pieces of foil, then top chips with chicken mixture. Top each with cheeses, then fold to seal into packets.
  2. Place packets on grill and cook until cheese has melted and chicken mixture is warmed through, about 15 minutes.
  3. Garnish with cilantro and dollop sour cream on top, if using.

Watch the recipe video here:

How To Make Foil Pack Chicken Nachos

You can make these Foil Pack Chicken Nachos right on the grill.Full recipe: http://dlsh.it/Ic6nC7V

Posted by Delish on Tuesday, June 12, 2018

Breakfast

Sheet Pan S’mores

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Sheet Pan S'mores
The only problem we had with s'mores is that we couldn't eat them 365 days a year. Enter: Sheet Pan S'mores. S'mores all day, erryday.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (8-oz.) can crescent dough
  • 2 tbsp. cinnamon sugar
  • 6 Hershey chocolate bars
  • 1 (10-oz.) bag large marshmallows
Instructions
  1. Preheat oven to 400°. Line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together. Fold edges of dough in to create a crust.
  2. In a small bowl, combine sugar and cinnamon. Sprinkle all over dough. Transfer baking sheet to oven and bake until crust is golden about, 10 to 15 minutes.
  3. Remove baking sheet from oven. Layer bottom with chocolate bars. Arrange marshmallows on top of chocolate. Return to oven and bake until marshmallows are golden, about 10 minutes.. Watch carefully: once they brown, they brown fast!

Watch the recipe video here:

How To Make Sheet Pan S'mores

This is the EASIEST way to make s'mores for your summer crowd.Full recipe: http://dlsh.it/bSRa2h2

Posted by Delish on Tuesday, June 12, 2018

Breakfast

Portobello Pizza

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Portobello Pizza
Veggies are just better when they're disguised as pizza.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large portobello mushrooms
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella
  • ¼ cup mini pepperoni
  • 1 tablespoon dried oregano
  • ⅛ cup fresh basil, minced
  • Chili flakes, for garnish
Instructions
  1. Preheat oven to 400 degrees.
  2. Brush bottom of mushrooms with olive oil and season with salt and pepper. Spread a spoonful of the sauce in the center of each mushroom. Sprinkle with cheese and top with pepperoni and oregano.
  3. Bake 10 to 15 minutes until cheese is golden brown.
  4. Garnish with basil and chili flakes.

Watch the recipe video here:

Portobello Mushroom Pizza

Mushrooms are just better when they're disguised as pizza.Taste for Yourself: taste.md/2jOelA5

Posted by Tastemade on Tuesday, June 12, 2018

Breakfast

Mini Pizza Burger Dough Balls

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Mini Pizza Burger Dough Balls
Mini pizza burger dough balls are your new favourite duo treat. Perfectly paired with an ice cold pint and some chips on the side!
Author:
Cuisine: Italian
Recipe type: Breakfast
Ingredients
  • 800g beef mince, 5%
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 660g pizza dough
  • ½ cup pizza sauce
  • ¾ cup grated mozzarella
  • 24 slices pepperoni
  • ½ cup garlic butte
Instructions
  1. Mix together mince, salt, pepper and oregano. Take about 2 tbsp of mix and form into a slider sized patty. Repeat with remaining meat.
  2. Heat a cast iron or a non stick pan over medium-high heat. Add oil and sear each patty on both sides for 1-2 minutes until browned. Remove and let cool.
  3. Take 50g balls of dough and flatten out. Place one patty topped with 1 tsp pizza sauce, 1 tbsp grated mozzarella and two slices of pepperoni. Top with another patty and wrap bread dough evenly to seal. Arrange each on a tray.
  4. Brush each with garlic butter and bake for 20-30minutes at 180ºC (350ºF) until golden brown. Cover with a piece of foil if browning too quickly.
  5. Let cool slightly and enjoy!

Watch the recipe video here:

Mini Pizza Burger Dough Balls

Mini Pizza Burger Dough Balls

Posted by Twisted on Wednesday, June 13, 2018

Breakfast

Wire Potato Chips

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Wire Potato Chips
Use a spiralizer to get the crispiest, crunchiest curly fries you'll ever enjoy.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 potatoes, peeled
  • Frying oil
  • 2 teaspoons powdered chicken bouillon
  • Fresh parsley
  • Parmesan cheese
  • Ketchup
Instructions
  1. Use a spiralizer to slice potatoes into thin coils.
  2. Preheat oil to 380 degrees. Fry potatoes until brown then transfer to a large bowl.
  3. Sprinkle with powdered bouillon.
  4. Add fresh parsley and Parmesan cheese. Serve with ketchup.

Watch the recipe video here:

Ultra Skinny Curly Fries

Crispy, crunchy, curly fries like no other….Taste for Yourself: taste.md/2jeQZmtWe're celebrating Tastemade Japan​, ALL WEEK LONG. #TMSpintheGlobe

Posted by Tastemade on Wednesday, June 13, 2018

Breakfast

Cheesy Chicken Fajita Dip ‘N’ Chips

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Cheesy Chicken Fajita Dip 'N' Chips
CHEESY CHICKEN FAJITA DIP 'N' CHIPS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 chicken breasts
  • 3 mixed peppers, diced
  • 1 onion, diced
  • 2 tbsp oil
  • 2 tbsp fajita seasoning
  • ½ tsp salt
  • 5 tortillas
  • 2 tbsp butter
  • 1 tsp salt
  • 400g cream cheese
  • 200g red cheddar
  • 1 tbsp cornflour
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp pickled jalapenos
Instructions
  1. Bake chicken and peppers with oil, 1 tsp salt and the seasoning for 25 minutes at 200°C/400°F.
  2. Dice the chicken and mix with the peppers into the softened cream cheese, red cheddar, cornflour, ½ salt and pepper. Top with extra cheddar and bake for 20 minutes. Sprinkle with jalapeno peppers.
  3. Enjoy!

Watch the recipe video here:

Cheesy Chicken Fajita Dip 'N' Chips

Cheesy Chicken Fajita Dip 'N' Chips

Posted by Twisted on Wednesday, June 13, 2018

Dessert

Mango Lime Chili Pops

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Mango Lime Chili Pops
Mango sweetness with a fiery chili edge - these pops are pure summery goodness through and through.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the topping:
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne
  • ½ teaspoon kosher salt
For the popsicles:
  • 5 very ripe mangoes
  • 2 cups plain yogurt
  • 1 lime, juiced
  • ¼ to ½ cup agave syrup
Instructions
  1. In a small bowl, mix the chili powder, cayenne and salt together. Set aside.
  2. Cut one of the mangoes into small cubes. In a small bowl, mix the mango cubes with half of the chili mixture. Set aside.
  3. In a blender or food processor, combine the yogurt, remaining mangoes, lime juice and agave syrup. Blend until well combined with a smoothie consistency. Taste and add additional agave if needed.
  4. In a popsicle mold or cup, add a spoonful of the diced mango with chili. Spoon the mango yogurt smoothie over the chili mango mixture. Insert sticks right away if you have a mold, or insert a popsicle stick in the center after freezing pops for one hour so the stick will stay centered. Freeze for 4 hours or overnight. When ready to serve, run the popsicle mold under warm water for about 15 seconds before pulling out.

Watch the recipe video here:

Mango Lime Chili Pops

It takes 2 to mango – who would you share these with?Taste for Yourself: taste.md/2MjLMY6

Posted by Tastemade on Thursday, June 14, 2018

Lasagna

Layered Rainbow Lasagna Braid

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Layered Rainbow Lasagna Braid
Finally a lasagna as pretty on the outside as it's delicious on the inside!
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
For the meat marinara:
  • ½ pound ground beef
  • Salt and pepper
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 can tomato sauce
  • 1 tablespoon tomato paste
For the beet puree:
  • 2 beets, skinned and roughly diced
  • ¼ yellow onion, roughly diced
  • 1 clove garlic, peeled
For the carrot puree:
  • 2 large carrots, roughly diced
  • ¼ yellow onion, roughly diced
  • 1 clove garlic, peeled
For the sauteed spinach:
  • 1 tablespoon olive oil
  • 3 cups fresh baby spinach
  • Salt and pepper
  • Pinch of red pepper flakes
  • 1 clove garlic, minced
For the ricotta filling:
  • 8 ounces fresh whole milk ricotta
  • ¼ cup Parmesan
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon kosher salt
  • Freshly ground pepper
For assembly:
  • 7 lasagna sheets, uncooked
  • 1 tablespoon olive oil
  • 1 puff pastry sheet
  • 4 slices provolone cheese
  • 1 egg, beaten
For the garlic Parmesan butter:
  • 3 tablespoons butter, melted
  • 1 tablespoon parsley
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. On a large baking dish lined with parchment, place the carrots and ¼ cup diced onions on one side, and the beets and ¼ cup diced onions on the other side, keeping vegetable separated. Roast for 40 to 45 minutes until the vegetables are pierced easily when inserted with a knife.
  3. Make the meat marinara: Heat a large frying pan over medium-high heat. Brown the ground beef and season with salt and pepper. Add the onions and saute for 10 minutes until onions are soft. Add minced garlic and saute for 1 minute. Add tomato sauce and paste and simmer for 20 minutes. Season to taste. Set aside and let cool to room temperature.
  4. Make the sauteed spinach: Heat a large saucepan on medium-low and add a tablespoon of olive oil. Add the spinach, salt and pepper, and saute until spinach is wilted. Add red pepper flakes and minced garlic. Cook for 1 minute more, then set aside and cool completely.
  5. Make the ricotta filling: In a large bowl, mix ricotta, Parmesan, egg, parsley, salt and pepper until well blended. Reserve half, then split the other half into 2 small individual servings.
  6. Make the carrot layer: In a food processor, pulse roasted carrots, onions and garlic until finely ground. Add a reserved quarter of the ricotta mixture and pulse until well blended. Set aside.
  7. Make the beet layer: In a food processor, pulse roasted beets, onions and garlic until finely ground. Add a reserved quarter of the ricotta mixture and pulse until well blended. Set aside.
  8. Assemble: Boil the lasagna noodles until partially cooked, about 4 minutes. Drain and place in a bowl of cool water. Roll out puff pastry on a parchment-lined baking sheet. Cut off top corners of puff pastry and remove. Cut 1-inch diagonal lines down the sides of the puff pastry, going about one-fourth of the way in. Cut a triangle wedge out of the bottom of the puff pastry and discard.
  9. Pat 3 noodles dry with a paper towel and overlap widthwise onto the puff pastry with about 1 inch of puff pastry on each side.
  10. Spoon the beet ricotta mixture lengthwise over the noodles. Top with a patted dry lasagna noodle. Top lasagna noodle with ⅓ cup ricotta mixture. Spoon sauteed spinach mixture over ricotta layer. Add 2 slices provolone. Top with another lasagna noodle lengthwise. Repeat once. Spoon the carrot ricotta mixture lengthwise over the noodles. Top with a patted dry lasagna noodle. Spoon the remaining ricotta mixture onto the lasagna noodle. Add meat marinara on top. Add 2 additional slices of provolone. Top with the final layer of lasagna noodle.
  11. Braid the puff pastry: Fold over the sides of the lasagna noodles from the base layer until the lasagna is covered, using a little ricotta as glue if needed. Starting from the top, fold down the flap, then alternate right and left until you reach the last two. Fold up the bottom flap and finish alternating the last strips to seal. Brush puff pastry with beaten egg. Transfer to the oven and bake for 25 minutes rotating once.
  12. Make the garlic butter: Melt the butter. Stir in parsley and minced garlic. After the lasagna braid has baked for 25 minutes, remove from oven and brush with the garlic butter mixture. Sprinkle with Parmesan cheese. Bake for 5 to 10 minutes more and remove. Allow to cool before serving.

Watch the recipe video here:

Layered Rainbow Lasagna Braid

Forget Skittles, we always knew the rainbow tasted like lasagna.Taste for Yourself: taste.md/2IBaunV

Posted by Tastemade on Thursday, June 14, 2018

Breakfast

Cheeseburger French Dip Sliders

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Cheeseburger French Dip Sliders
Made with fresh grapes, sweet white wine, and sprinkles of gold leaf, it's the perfect cake for brunchtime gatherings.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crust:
  • 2 ounces fruit granola
  • 2 tablespoons butter, melted
Cheesecake filling:
  • 1½ teaspoons gelatin
  • 1 tablespoon water
  • 3½ ounces cream cheese, room temperature
  • 2½ tablespoons granulated sugar
  • ½ cup yogurt
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
White wine jelly:
  • 1 cup white wine
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2½ teaspoons gelatin, mixed with 2 tablespoons water
  • Gold leaf
To assemble:
  • 1 bunch Muscat grapes
  • Handful of blueberries
Instructions
Prepare the crust:
  1. Use a rolling pin to grind the granola until fine. Combine it with the melted butter, and press mixture into the bottom of a round springform pan. Place in refrigerator to chill.
Prepare the filling:
  1. Sprinkle the gelatin over the water and let it soak for 5 minutes. Place in microwave for 20 seconds at 500 watts then transfer to a food processor. Add remaining cheesecake ingredients and pulse until combined. Pour mixture on top of the granola crust and place back in fridge to solidify.
Prepare the jelly topping:
  1. In a small saucepan over medium heat, add white wine and sugar. Turn heat off once mixture starts to boil, then add lemon juice, gold leaf and gelatin. Stir until gelatin melts. Cool the saucepan in ice water until the gelatin mixture thickens.
Assemble:
  1. Remove cheesecake from fridge. Line outer rim with grapes and blueberries in a wreath shape. Pour the white wine jelly over the top of the fruit.
  2. Chill in refrigerator until set.

Watch the recipe video here:

Cheeseburger French Dip Sliders

Cheeseburger French Dip Sliders

Posted by Twisted on Thursday, June 14, 2018