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Breakfast

Spinach Pesto Pasta

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Spinach Pesto Pasta
You'll be eating pasta before you can say presto.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Pesto
  • 4 cups spinach
  • ½ cup walnuts
  • 4 garlic cloves
  • ¼ cup parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon lemon juice
  • ½ cup olive oil
  • 1 chicken breast
  • Salt, to taste
  • Pepper, to taste
  • 8 ounces spaghetti
Instructions
  1. In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
  2. In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
  3. Cook the spaghetti or your choice of pasta.
  4. Combine the chicken and sauce into spaghetti and mix until the sauce fully coats the pasta.
  5. Top it off with parmesan cheese and enjoy!

Watch the recipe video here:

Spinach Pesto Pasta ?FULL RECIPE: http://bzfd.it/2m9TBkQ

Posted by Proper Tasty on Tuesday, August 27, 2019

Soup

Twice Baked Cauliflower with Bacon

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Twice Baked Cauliflower with Bacon
Awesome substitute for mashed potatoes and a great way to get kids to eat their veggies!!!
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • cooking spray
  • 2 (20 ounce) bags frozen cauliflower
  • ¼ cup sour cream
  • ¼ cup plain yogurt
  • 1 tablespoon salted butter, softened
  • 1 cup shredded Cheddar cheese, divided
  • 2 tablespoons bacon bits
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon minced garlic
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.
  2. Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
  3. Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
  4. Mix blended cauliflower mixture in a bowl with ¾ cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.
  5. Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

Watch the recipe video here:

Twice Baked Cauilflower with Bacon: https://trib.al/uCX945P

Posted by Allrecipes on Tuesday, August 27, 2019

Dessert

Glazed Waffle Donuts

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Glazed Waffle Donuts
Glazed Waffle Donuts
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Waffle Donuts:
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 2 large eggs
  • 2 tablespoons granulated pure cane sugar
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons unsalted butter, melted and cooled
  • Nonstick pan spray
  • Canola oil, for frying
  • Toasted, chopped nuts, for garnishing
  • Chocolate or rainbow sprinkles, for garnishing
Cinnamon Sugar:
  • ½ cup granulated pure cane sugar
  • 1 heaping teaspoon ground cinnamon
Vanilla Glaze:
  • 2 to 4 tablespoons whole milk
  • 1 drop vanilla extract
  • 1 cup confectioners' sugar
Chocolate Ganache:
  • ½ cup heavy cream
  • 4 ounces semisweet chocolate, finely chopped
Instructions
Make the donut batter:
  1. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Whisk together the eggs and sugar in a medium bowl until the sugar is dissolved, then whisk in the sour cream, milk and vanilla until combined. Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined; the batter will be lumpy. Fold in the butter. Cover the bowl with plastic wrap and rest the batter for at least 15 minutes.
Make the cinnamon-sugar:
  1. Whisk together the sugar and cinnamon in a small bowl; set aside.
Make the vanilla glaze:
  1. Combine 2 tablespoons milk and the vanilla extract in a small bowl. Put the confectioners' sugar in a small bowl. Slowly whisk the milk mixture into the confectioners' sugar until smooth. If the mixture doesn't fall in a slow ribbon when you lift the whisk, drizzle in some of the remaining milk until it does.
Make the chocolate ganache:
  1. Put the chocolate in a heat-safe bowl. Bring the cream to a simmer. Pour the hot cream over the chocolate, shake the bowl to evenly cover the chocolate with hot cream and let the mixture sit for 1 minute before whisking until smooth. Set aside; keep warm.
Finish the waffle donuts:
  1. Heat the waffle iron according to the manufacturers' instructions. Lightly coat the waffle grid with nonstick pan spray and add ¼ cup of batter to each waffle grid. Close the iron and cook until the waffles are lightly golden-brown, about 3 to 4 minutes. Transfer the waffles to a cutting board and repeat with the remaining batter.
  2. Set a cooling rack over a rimmed baking sheet. Heat 3 inches of oil in a medium saucepan over medium-high heat until the oil reaches 350 degrees F on an instant-read thermometer. Use a 3-inch cookie cutter to stamp circles from the waffles; then use a smaller cookie cutter to stamp out a smaller circle from the center of each waffle. Add 3 or 4 waffles to the oil and fry until golden-brown and crisp, about 20 seconds on each side. Transfer the waffle donuts to the cooling rack and cool for just a few seconds before dipping both sides of each waffle donut in the cinnamon sugar. Repeat frying with the remaining waffles, dipping some of each of the following batch in the vanilla glaze and others in the chocolate ganache. Garnish the chocolate and vanilla-dipped waffle donuts with chopped nuts and/or sprinkles and serve warm.

Watch the recipe video here:

Waffles, meet doughnuts. Doughnuts, meet waffles. ??Save Bobby Flay's recipe: https://foodtv.com/2RR4ycf!

Posted by Food Network on Monday, August 26, 2019

Dessert

Clone of a Cinnabon

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Clone of a Cinnabon
You have got to try these. The first time I made them, I thought of how much money I could save by making my own!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • ⅓ cup margarine, melted
  • 4½ cups bread flour
  • 1 teaspoon salt
  • ½ cup white sugar
  • 2½ teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2½ tablespoons ground cinnamon
  • ⅓ cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
Instructions
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21-inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Watch the recipe video here:

Clone of a Cinnabon: https://trib.al/TGLewcr

Posted by Allrecipes on Monday, August 26, 2019

Main dish

Cheddar-Crusted & Bacon Broccoli Quiche

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Cheddar-Crusted & Bacon Broccoli Quiche
Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ cups shredded cheddar cheese, divided (250 g)
  • 1 cup unsalted butter, 2 sticks, room temperature (230 g)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 ½ teaspoons salt, divided
  • 5 tablespoons ice water
  • 4 strips bacon
  • 2 cups small broccoli floret (300 g)
  • 6 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon pepper
SPECIAL EQUIPMENT
  • pie weights, coffee beans, or dried beans
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
  3. Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
  4. Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  5. Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
  6. Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
  7. Bake for 30 minutes, until the edges are crisp.
  8. While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
  9. Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
  10. Chop the bacon.
  11. Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
  12. In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
  13. Pour the egg mixture over the fillings in the crust.
  14. Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
  15. Let the quiche cool for 15 minutes before slicing and serving.
  16. Enjoy!

Watch the recipe video here:

Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?Get The Recipe: https://tasty.co/recipe/cheddar-crusted-bacon-broccoli-quiche

Posted by BuzzFeed Food on Sunday, August 25, 2019

Main dish

Bacon, Egg, and Cheese Breakfast Bombs

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Bacon, Egg, and Cheese Breakfast Bombs
Cinnamon roll dough is stuffed with crispy bacon, scrambled eggs, and Cheddar cheese to make these family-friendly breakfast bombs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 slices bacon, cut into ½-inch pieces
  • 2 tablespoons butter, divided
  • 4 eggs, whiskedsalt and ground black pepper to taste
  • 1 (17.5 ounce) can refrigerated cinnamon roll dough with icing (such as Pillsbury® Grands!®)
  • 1¼ cups shredded Cheddar cheese
  • 5 tablespoons cream cheese, softened
Instructions
  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
  3. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
  4. Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
  5. Spread 1 tablespoon cream cheese over each circle of dough. Layer ¼ cup scrambled egg, ¼ cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
  6. Place rolls seam-side down in the prepared pie plate.
  7. Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
  8. Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.

Watch the recipe video here:

Bacon, Egg, and Cheese Breakfast Bombs: https://trib.al/AG1iTBl

Posted by Allrecipes on Sunday, August 25, 2019

Dessert

Fresh Peach Cake

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Fresh Peach Cake
Fresh Peach Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ pound (1 stick) unsalted butter, at room temperature
  • 1½ cups sugar, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large, ripe peaches, peeled, pitted, and sliced
  • ½ cup chopped pecans
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
  3. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  4. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Fresh Peach Cake ?Save the recipe: https://foodtv.com/2ZdT4a7!

Posted by Food Network on Sunday, August 25, 2019

Dessert

Homemade Vanilla Ice Cream

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Homemade Vanilla Ice Cream
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

Watch the recipe video here:

Earn bragging rights when you make this! Get the recipe for Homemade Vanilla Ice Cream here–> https://trib.al/1cFSX8Y

Posted by Taste of Home on Sunday, August 25, 2019

Breakfast

Grilled Lemongrass Pork Bánh Mì

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Grilled Lemongrass Pork Bánh Mì
This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PICKLED VEGETABLES
  • 2 large carrots, peeled and cut into large matchsticks
  • 12 oz daikon root, peeled and cut into large matchsticks (340 g)
  • 3 tablespoons kosher salt, plus more to taste
  • 2 tablespoons sugar
  • ¼ cup distilled white vinegar (60 mL)
LEMONGRASS PORK
  • 4 stalks lemongrass
  • 1 small white onion
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • ⅓ cup sugar (50 g)
  • 1 tablespoon dry white wine
  • 1 ½ teaspoons fresh ground black pepper
  • 2 lb pork butt, trimmed of excess fat, cut into ½ in (1¼ cm) thick slices (910 g)
  • 2 tablespoons canola oil
ASSEMBLY
  • 4 large French rolls, lightly toasted
  • ½ cup mayonnaise (120 g)
  • ½ cup pâté (110 g)
  • cucumber, sliced
  • white onion, thinly sliced
  • jalapeño, sliced
  • fresh cilantro leaves, and tender stems
Instructions
  1. Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
  2. Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
  3. Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
  4. Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
  5. Finely chop the onion and add to the bowl with the lemongrass.
  6. In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
  7. Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
  8. Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
  9. Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
  10. Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
  11. To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
  12. Close the sandwiches and serve.
  13. Enjoy!

Watch the recipe video here:

This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Get the recipe: https://tasty.co/recipe/grilled-lemongrass-pork-banh-mi

Posted by Tasty on Friday, August 23, 2019

Main dish

Pizza Ree-A

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Pizza Ree-A
Pizza Ree-A. Lol, get it? Like pizzeria. ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup small yellow and red cherry tomatoes, halved
  • 1 tablespoon olive oil, plus additional for brushing
  • ½ teaspoon kosher salt
  • Pinch freshly ground black pepper
  • ½ recipe Foolproof Pizza Dough, recipe follows
  • 3 tablespoons basil pesto
  • 2 ounces goat cheese
  • 1 ounce fresh mozzarella, torn
  • 3 ounces shredded mozzarella
  • 1 ounce shredded provolone
  • 1 teaspoon Garlic Butter, recipe follows
  • 8 basil leaves, chiffonade
  • Drizzle balsamic glaze
Foolproof Pizza Dough:
  • 1 teaspoon instant or active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ⅓ cup olive oil, plus additional for drizzling
Garlic Butter:
  • 3½ sticks salted butter
  • 16 cloves garlic, finely pressed
  • Coarse sea salt
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the halved cherry tomatoes on a sheet pan, drizzle over the olive oil, sprinkle over the salt and pepper and toss. Roast about 15 minutes.
  3. Meanwhile, brush a sheet pan with olive oil. Roll out the pizza ball and put it on the oiled sheet pan.
  4. Spoon on the pesto and spread out. Crumble over half of the goat cheese and scatter the fresh mozzarella.
  5. Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.
  6. Bake until cooked through, 11 to 12 minutes.
  7. Remove the pizza and brush the crust with garlic butter.
  8. Pile the roasted tomatoes on the pizza.
  9. Crumble over the remaining goat cheese, sprinkle over the basil and drizzle over the balsamic glaze.
Foolproof Pizza Dough:
  1. Sprinkle the yeast over 1½ cups of warm (not lukewarm) water. Let stand for a few minutes.
  2. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
  3. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
Garlic Butter:
  1. Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

Watch the recipe video here:

Pizza Ree-A. Lol, get it? Like pizzeria. ?Watch new episodes of The Pioneer Woman – Ree Drummond, every Saturday @ 10a|9c!Save the recipe: https://foodtv.com/2MAys4T!

Posted by Food Network on Saturday, August 24, 2019