American

Ham Cheese Egg In The Hole Layered Bake

Author: The Chef

Cuisine: American

Recipe type: Breakfast

Ingredients

18 slices bread, white sandwich bread
3 tablespoons butter
18 slices swiss cheese
12 slices ham
4 cups spinach
6 eggs
chives, chopped, to serve

BÉCHAMEL

2 tablespoons butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
½ teaspoon pepper
1 pinch ground nutmeg
2 cups grated gruyere cheese
2 cups grated parmesan cheese

Instructions

Preheat oven broiler to high.
On a cutting board, butter all the toast and transfer to parchment paper-lined baking tray.
Using a glass, cut a center hole out of 6 slices of bread.
Broil bread for 5 minutes or until toasted.
Preheat the oven to 350˚F (180˚C).
For the Bechamel sauce, melt butter in a saucepan and add in flour, whisking until color slightly darkens.
Add in milk and simmer on low heat until reduced by half.
Remove from heat and add salt, pepper, nutmeg, gruyere, and parmesan and stir until fully incorporated.
In a 9 x 13-inch baking tray lay out 6 pieces of toast.
Top with a layer of 9 slices of cheese, then 6 slices of ham and 2 cups of spinach.
Cover spinach with another layer of toast and top with a layer of 9 slices of cheese, then 6 slices of ham and 2 cups of spinach.
Top the spinach with the 6 hollowed out bread slices.
Crack an egg into each slice and cover the top layer with bechamel, leaving only the yolks exposed.
Cover and bake for 35 minutes, or for an addition 10 minutes uncovered.
Enjoy!

Watch the recipe video here:

Egg-In-Hole Layered Breakfast Bake

The ultimate breakfast bake ?!FULL RECIPE: https://tasty.co/recipe/ham-cheese-egg-in-the-hole-layered-bake

Posted by Tasty on Wednesday, December 20, 2017

December 23, 2017December 23, 2017

Cheesy Baked Green Beans

Cheesy Baked Green Beans

A must try side dish.

Author: The Chef

Cuisine: American

Recipe type: Main dish

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

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.
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 Christmas. Full recipe: http://dlsh.it/rzC6reY

Posted by Delish on Friday, December 22, 2017

Dessert

Melting Snowman Bark

Melting Snowman Bark

Puddles of creamy white chocolate harden into delightful holiday treats without turning on the oven. Decorate them with different candies.

Author: The Chef

Cuisine: American

Recipe type: Dessert

Ingredients

1 pound white chocolate chips
½ cup chopped semisweet chocolate or semisweet chocolate chips
12 white chocolate-coated truffle balls, such as Lindt
12 black licorice gumdrop candies, for hats, or twelve 1-inch pieces rope licorice
36 colorful mini candy-coated chocolates, for buttons, plus 24 mini candy-coated chocolates, for earmuffs, optional
12 pretzel sticks or chocolate-covered pretzel sticks, broken in half
12 small orange sprinkles or other tiny orange candies, such as Tic Tacs
6 multicolored sour gummy belt candies
Confectioners' sugar, for serving, optional

Instructions

Special equipment: a piping bag with a small #2 or #3 plain tip or a resealable plastic bag
Line a baking sheet with parchment paper. Put the white chocolate in a medium microwave-safe bowl and melt in the microwave at 50 percent power for 30 second intervals, stirring after each, until it is completely smooth.
Melt the semisweet chocolate in a small bowl in the microwave at 50 percent power in 15 second intervals, stirring after each until it is completely smooth. Transfer to a piping bag with a small plain tip (#2 or #3). (Alternatively, transfer to a resealable plastic bag and snip off a corner.)
Spoon 12 ovals of white chocolate onto the parchment for the melted snowman bodies, leaving several tablespoons of white chocolate behind in the bowl. Top each oval with a truffle for a head. (If the truffle has a flatter side, attach it facing up for the hat decoration option, so the hat will adhere. If you are making the earmuff option, place the more rounded side up.)
For the hat decoration: Cut each licorice gumdrop in half crosswise. Lay the flat disc-shaped piece on a flat surface and use the heel of your hand to flatten it into a larger disc shape. Attach the other half of the licorice back onto each using the sticky sides to adhere to each other. Dip the bottom of the licorice candies in the reserved white chocolate and attach to the tops of the truffles for hats.
For the earmuff decoration: Spread white chocolate on the rope licorice and attach to the truffles for earmuff headbands. Dot white chocolate onto the mini candy-coated chocolates and attach to the sides of the truffles to make the earmuffs.
For the body and face decoration: Stick the pretzel pieces into the white chocolate for arms and arrange some of the mini candy-coated chocolates down the center for buttons. With scissors, cut the gummy belts in half lengthwise, trim the ends to make scarves and set aside.
Spread a little white chocolate on the orange candies and attach for noses, holding in place until the chocolate hardens. Pipe the semisweet chocolate on for the eyes and mouth. Refrigerate until set, about 30 minutes.
Wrap the gummy scarves around the snowmen and pinch to attach at the front. Serve immediately or keep refrigerated until ready to serve. Dust the melted snowmen with confectioners' sugar if desired.

Watch the recipe video here:

Melting Snowman Bark

"I'm melting!!!"Get the recipe for Melting Snowman Bark before it's too late: http://www.foodtv.com/5ayta.

Posted by Food Network on Wednesday, December 20, 2017

Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

Who else is craving tacos? ??

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

Grilled Poblanos:

3 large poblanos
Canola oil
Salt and freshly ground black pepper

BBQ Onions:

2 sweet onions, skin-on, and cut into ¼-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)

Coleslaw:

¾ cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
½ small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal

Chicken:

2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw
Guacamole, recipe follows
Fire Roasted Green Chile Guacamole:
2 ripe Hass avocados, peeled, pitted and diced
1 poblano chile, roasted, seeded, peeled, and diced
¼ cup finely diced red onion
2 scallions, finely chopped
2 fresh limes
½ cup chopped fresh cilantro leaves
2 tablespoons canola oil
Salt and pepper

Instructions

For the poblanos:

Heat the grill to high.
Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.

For the onions:

Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;

For the coleslaw:

Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.

For the chicken:

Heat the grill to high.
Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

Fire Roasted Green Chile Guacamole:

Combine all ingredients in a medium bowl and season with salt and pepper.

Watch the recipe video here:

How To Make Bobby's Sweet and Spicy Chicken Tacos

Who else is craving tacos? ??Bobby Flay is set for another #BeatBobbyFlay battle, tonight @ 10|9c!

Posted by Food Network on Wednesday, December 20, 2017

Dessert

Christmas Cake Cookies

Christmas Cake Cookies

Tag someone you love to bake cookies with! ?❤️

Author: The Chef

Cuisine: American

Recipe type: Dessert

Ingredients

Cookie:

3 cups all-purpose flour, plus more for flouring
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup granulated sugar
4 tablespoons (1/2 stick) salted butter, softened
¼ cup shortening, softened
2 large eggs
1 teaspoon vanilla extract
Seeds from ½ vanilla bean
¾ cup sour cream

Frosting:

8 tablespoons (1 stick) salted butter, softened
1 teaspoon vanilla
2 cups powdered sugar
Pinch of kosher salt
2 to 4 tablespoons heavy cream
18 drops green gel paste
72 cinnamon imperials, for topping

Instructions

Special equipment: a 2½-inch round cutter
For the cookie: Whisk together the flour, baking powder, baking soda and salt in a bowl.
In the bowl of a stand mixer with the paddle attachment, cream together the granulated sugar, butter and shortening. Add the eggs 1 at a time, mixing well between additions. Add the vanilla extract and vanilla seeds and mix well. Add the sour cream and mix until just combined. Add the dry ingredients to the wet ingredients and beat on low until just mixed through; the dough will be sticky. Shape into a rectangle and wrap in plastic wrap. Refrigerate for a couple of hours or overnight.
When ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
Roll out the dough on a floured surface about ¼ inch thick and cut into 2½-inch rounds. Place the rounds on the prepared baking sheets. Bake until the cookies are puffed and cooked through but have not taken on any color, 13 to 15 minutes. Remove the cookies to a wire rack to cool.
For the frosting: When ready to decorate, make the frosting. In the bowl of a stand mixer with the paddle attachment, cream the butter and vanilla until smooth. Slowly add the powdered sugar and salt and beat on medium until smooth and fluffy. Add the heavy cream 1 tablespoon at a time until the frosting is fairly thick. Add the gel paste and stir to evenly combine.
Use a butter knife to spread the frosting on the cookies, then decorate with 3 cinnamon imperials in the center of each cookie. Leave overnight to set.

Watch the recipe video here:

How To Make Ree's Christmas Cake Cookies

Christmas Cake Cookies, via The Pioneer Woman – Ree DrummondTag someone you love to bake cookies with! ?❤️

Posted by Food Network on Wednesday, December 20, 2017

Dessert

Cookies & Cream Puppy Chow

Cookies & Cream Puppy Chow

Author: The Chef

Cuisine: American

Recipe type: Dessert

Ingredients

16 chocolate sandwich cookies, seperated
12 oz white chocolate
8 cups rice cereal, divided
¾ cup powdered sugar, divided
12 oz semi sweet chocolate
1 tablespoon coconut oil
¼ cup cocoa powder

Instructions

Separate oreos with a butter knife and place cookies in one bowl, and cream filling in another larger bowl. Crush cookies and set aside.
Pour white chocolate chips into the bowl with the cream filling and melt in the microwave 20 seconds at a time, stirring each 20 seconds until melted.
Pour 4 cups of cereal into a container that has a lid. Pour white chocolate mixture into the container and cover with the lid. Shake until well coated.
Pour ½ cup powdered sugar into the container and shake again until well coated. Set aside.
Melt chocolate chips and coconut oil in the microwave in 20 second increments. Stirring each 20 seconds until melted.
Pour 4 more cups of cereal into another container that has a lid. Pour melted chocolate mixture over the cereal and cover with the lid. Shake until well coated in chocolate.
Pour cocoa powder and the remailing ¼ cup of powdered sugar over chocolate coated cereal. Cover and shake again until well coated.
Combine the chocolate-coated cereal, white chocolate-coated cereal, and crushed cookies in a bowl.
Enjoy right away, or wrap in cellophane or other decorative bag for gifts!

Watch the recipe video here:

Cookies & Cream Puppy Chow As Made By Aubrey Anderson-Emmons

This cookies & cream "puppy chow" made by the adorable Aubrey Anderson-Emmons is the sweetest treat ?!FULL RECIPE: https://tasty.co/recipe/cookies-cream-puppy-chow

Posted by Tasty on Thursday, December 21, 2017

Wedge Salad On A Stick

Wedge Salad On A Stick

Everything tastes better on a stick.

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

5 slices bacon, cooked and chopped into quarters
½ head iceberg lettuce, chopped into 10 bite-size chunks
½ red onion, roughly chopped
1 ripe avocado, diced
10 cherry tomatoes
Blue cheese dressing, for drizzling
Freshly ground black pepper

Instructions

Onto a small skewer, add 1 chunk of lettuce, 2 quarters of bacon, a few slices of onion, a piece of avocado, and a tomato. Repeat to fill 9 more skewers.
Drizzle with blue cheese dressing and season with black pepper.

Watch the recipe video here:

How To Make Wedge Salad On A Stick

You'll never call lettuce boring again after trying this Wedge Salad On A Stick.Full recipe: http://dlsh.it/HB9ElMs

Posted by Delish on Thursday, December 21, 2017

Mini Beef Wellington

Mini Beef Wellington

For a right-sized beef wellington, try these quarter pound tenderloins wrapped with prosciutto and mushroom duxelles in a perfectly puffed pastry.

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

Beef:

1 pound beef tenderloin (filet mignon)
Salt and freshly ground pepper
1 tablespoon olive oil

Mushrooms:

1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, finely minced
2 sprigs fresh thyme
Salt and freshly ground pepper, to taste
2 tablespoons dry sherry

To assemble:

2 sheets puff pastry, thawed and cut into 7-inch squares
4 slices prosciutto
2 tablespoons Dijon mustard, or to taste
1 egg, beaten
Coarse salt

Instructions

For the beef: Season the beef with oil, salt and pepper. Heat oil in a cast-iron pan over high heat. Sear all sides of the beef. Remove from pan.
For the mushrooms: In the same pan, melt the butter over medium-low heat. Add the chopped shallot and minced garlic cloves; cook until fragrant. Add mushrooms, fresh thyme, salt and pepper; cook until all the moisture has evaporated. Add the dry sherry and continue to cook until the sherry has evaporated. Remove from heat and set aside to cool to room temperature.
To assemble: Preheat the oven to 425 degrees.
Lay out a puff pastry square. Center a piece of prosciutto on the puff pastry, and top with a thin layer of the mushrooms. Place a seared cube of beef in the center and dollop with some mustard. Wrap the prosciutto around the beef.
Cut off excess puff pastry. Fold one edge of the pastry up and over the beef, press down, brush with egg wash, then fold the next side up and over. Repeat until all the sides are pressed together like a package. Repeat with the remaining pieces of beef.
Place the Wellingtons seam side down on a parchment-lined baking sheet. Brush with egg wash. Using the back of a knife, score a pattern onto the puff pastry, and sprinkle with some coarse salt.
Bake the Wellingtons for 20 minutes or until golden and puffy.
Let rest for 5 minutes. Serve with your favorite roasted vegetables. Enjoy!

Watch the recipe video here:

Mini Beef Wellington

We're about to get personal… with these mini beef wellingtons.Full Recipe: taste.md/2BSBtbh

Posted by Tastemade on Friday, December 22, 2017

Cake Dessert

Chocolate Raspberry Bundt Cake

December 21, 2017December 21, 2017

Chocolate Raspberry Bundt Cake

Author: The Chef

Cuisine: American

Recipe type: Cake

Ingredients

Cake:

Nonstick cooking spray, for the pan
¾ cup milk
⅓ cup seedless raspberry jam
4 tablespoons (1/2 stick) unsalted butter, melted
¼ cup raspberry liqueur, such as Chambord
3 large eggs
One 15.25-ounce box devil's food cake mix
½ cup fresh raspberries, for decorating
1 bunch fresh mint, for decorating

Ganache:

½ cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon seedless raspberry jam
1 tablespoon raspberry liqueur, such as Chambord
½ cup heavy cream

Instructions

For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

Watch the recipe video here:

How To Make Katie's Chocolate Raspberry Bundt Cake

'Tis the season to indulge in Chocolate Raspberry Bundt Cake ?

Posted by Food Network on Thursday, December 21, 2017

Breakfast

Salami Chips