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Main dish

Omelet With Bacon, Mushrooms, and Ricotta

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Omelet With Bacon, Mushrooms, and Ricotta
Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Omelet
  • 3 slices thick-cut bacon
  • 4 ounces button mushrooms
  • Kosher salt, freshly ground pepper
  • 4 ounces fresh ricotta or cream cheese (about ½ cup)
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 6 large eggs
Salad
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon or other mustard
  • 2 heads of Boston or Bibb lettuce, leaves separated
  • Handful of chopped chives
Instructions
Omelet
  1. Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.
  2. While the bacon is cooking, finely chop the mushrooms.
  3. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.
  4. Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.
Salad and Assembly
  1. Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.
  2. Top omelet with remaining chives cut in half and serve with salad.

Watch the recipe video here:

This is what brunch dreams are made of.Recipe: http://bonap.it/DWS0Zss

Posted by Bon Appétit Magazine on Sunday, April 7, 2019

Main dish

Bacon-wrapped Jalapeño Popper Dogs

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Bacon-wrapped Jalapeño Popper Dogs
Bacon-wrapped Jalapeño Popper Dogs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup cream cheese, room temperature (115 g)
  • 1 cup shredded cheddar cheese (100 g)
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 4 large jalapeñoes
  • ¼ cup brown sugar (55 g)
  • 4 beef hot dogs
  • 8 strips bacon
  • 4 hot dog buns
Instructions
  1. Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
  2. Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
  3. Butterfly the hot dogs.
  4. Stuff them with a few spoonfuls of the filling.
  5. Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
  6. Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
  7. Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don’t have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
  8. Remove the toothpicks and serve in buns with your desired toppings.
  9. Enjoy!

Watch the recipe video here:

Spice up your day with these bacon-wrapped jalapeño popper hotdogs! ?FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-jalapeno-popper-dogs

Posted by Tasty on Monday, April 8, 2019

Dessert

Fresh Strawberry Sheet Cake

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Fresh Strawberry Sheet Cake
This simple, fresh strawberry cake is the perfect springtime dessert. Besides being wonderfully easy to slice and serve for a crowd, sheet cakes (like this pink beauty) are great for entertaining because they require no special cake frosting skills to look impressive.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups (10 oz.) unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1½ teaspoons vanilla extract
  • 3 cups (about 12¾ oz.) all-purpose flour
  • 1 (3-oz.) pkg. strawberry-flavored gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1¼ cups whole buttermilk
  • 1½ cups diced fresh strawberries, divided
  • 2 (12-oz.) containers ready-to-spread vanilla frosting (such as Betty Crocker)
  • 10 Fresh strawberries, halved
Instructions
  1. Preheat oven to 350°F. Line a half-size (18- x 13- x 1-inch) rimmed baking sheet with parchment paper; lightly grease parchment with cooking spray.
  2. Beat butter in a large bowl with an electric mixer on medium speed until creamy. With mixer running, gradually add sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well combined after each addition. Beat in lemon juice and vanilla.
  3. Stir together flour, gelatin, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk alternately to butter mixture in 5 additions, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Stir in 1 cup chopped strawberries. Spread mixture in prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes.
  4. Cool cake completely on baking sheet on a wire rack, about 1 hour. Finely chop remaining ½ cup diced strawberries and stir into vanilla frosting. Spread cooled cake with frosting. Refrigerate at least 1 hour and up to overnight. Garnish each piece with halved strawberries.

Watch the recipe video here:

This fresh, flavorful cake is perfect for #Easter—or any spring day. GET THE RECIPE: https://trib.al/cDigSEl (via Well Done)

Posted by Allrecipes on Monday, April 8, 2019

Main dish

Creamy Hummus with Cumin

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Creamy Hummus with Cumin
Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus. This recipe is from Tusk in Portland, OR.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup dried chickpeas
  • ½ teaspoon baking soda
  • 3 garlic cloves, 2 smashed, 1 finely grated
  • 1 dried red chile (such as chile de árbol)
  • 1 bay leaf
  • ⅓ cup (or more) fresh lemon juice
  • Kosher salt
  • 1 cup tahini
  • ⅓ cup olive oil
  • 1 teaspoon ground cumin
Instructions
  1. Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8–12 hours.
  2. Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
  3. Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and ½ cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.
  4. Do Ahead: Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

Watch the recipe video here:

What's your hummus swooshing strategy? RECIPE: http://bonap.it/KMuBfvx

Posted by Bon Appétit Magazine on Monday, April 8, 2019

Main dish

Instant Pot Mustard Beer Braised Beef

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Instant Pot Mustard Beer Braised Beef
A gorgeous hunk of roast beef cooked perfectly tender.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lbs well-marbled beef chuck or rump roast
  • 2 tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • ½ tsp kosher salt
  • 1 tbsp mustard powder
  • 1½ tsp tomato paste
  • 1 garlic clove, minced
  • ½ cup stout beer (like Guiness)
  • 3 sprigs fresh thyme
  • 2 tbsp whole-grain mustard
Instructions
  1. Season beef with salt and pepper.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  3. When oil gets hot, add onion, carrot and celery to the pot and saute until tender, 3-4 minutes.
  4. Add mustard powder, tomato paste and garlic and cook for 1-2 minutes more.
  5. Add stout beer and thyme to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Nestle the beef into the vegetable mixture.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 40 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and cover loosely with foil.
  11. Discard thyme sprigs. Use a fat separator or spoon to skim fat from vegetable mixture.
  12. Use an immersion blender (or regular blender) to process vegetable mixture until smooth, then stir in whole grain mustard. Adjust seasonings.
  13. Serve sliced beef roast topped with mustard sauce.

Watch the recipe video here:

A gorgeous hunk of roast beef cooked perfectly tender.RECIPE: http://chopsecrets.com/instant-pot-mustard-beer-braised-beef/

Posted by Chop Secrets on Monday, April 8, 2019

Dessert

Kentucky Butter Cake

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Kentucky Butter Cake
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 4 eggs
  • ¾ cup white sugar
  • ⅓ cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
  4. To Make Butter Sauce: In a saucepan combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Watch the recipe video here:

Kentucky Butter Cake: https://trib.al/9cnnRTi

Posted by Allrecipes on Sunday, April 7, 2019

Main dish

Lasagna Roses

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Lasagna Roses
Lasagna Roses
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package lasagna noodle, cooked
  • olive oil
  • 1 onion, diced
  • 2 tablespoons garlic, minced
  • 1 lb ground beef (455 g)
  • 1 lb sausage (455 g)
  • 1 cup grated parmesan cheese, divided (110 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup fresh basil, chopped, divided (15 g)
  • ¼ cup fresh parsley, chopped, divided (10 g)
  • 24 oz tomato sauce, 1 jar, divided (680 g)
  • 6 oz tomato paste, 1 can (225 g)
  • 16 oz ricotta cheese (455 g)
  • 2 cups shredded mozzarella cheese, divided (200 g)
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
  3. Add the ground beef, breaking it apart with a spoon, and stir until browned.
  4. Add the sausage, breaking it apart with a spoon, and stir until browned.
  5. Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
  6. Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
  7. Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
  8. Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
  9. Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
  10. Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
  11. Place the spiral lasagna noodle in a greased muffin tin.
  12. Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
  13. Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
  14. Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
  15. Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
  16. Pour about 2 tablespoons of the sauce in between the noodle “petals”. Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
  17. Bake for about 30 minutes, until the top of the noodles are golden and crispy.
  18. Let cool for about 5 minutes before removing from muffin tin.
  19. Serve over tomato sauce.
  20. Enjoy!

Watch the recipe video here:

A beautiful new way to eat lasagna ?FULL RECIPE: https://tasty.co/recipe/lasagna-roses

Posted by Tasty on Sunday, April 7, 2019

Main dish

Breakfast Potato Volcanoes

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Breakfast Potato Volcanoes
Breakfast Potato Volcanoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 russet potatoes
  • 6 strips bacon
  • 1 cup shredded cheddar cheese (100 g)
  • 6 eggs
  • 2 tablespoons fresh chives, chopped
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. On a cutting board, peel potatoes then cut each in half widthwise.
  3. Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
  4. Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
  5. Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
  6. Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
  7. Bake for 45 minutes, or until bacon reaches desired crispiness.
  8. Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
  9. Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
  10. Sprinkle chives over the egg.
  11. Bake for 6 to 12 minutes depending on how well done you would like your eggs.
  12. Let cool before serving.
  13. Enjoy!

Watch the recipe video here:

These will keep breakfast interesting ?FULL RECIPE: https://tasty.co/recipe/breakfast-potato-volcanoes

Posted by Tasty on Monday, April 8, 2019

Dessert

Stuffed French Toast Loaf

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Stuffed French Toast Loaf
Stuffed French Toast Loaf
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CHEESECAKE FILLING
  • 8 oz cream cheese (225 g)
  • 1 egg
  • 2 tablespoons heavy cream
  • ⅓ cup sugar (175 g)
  • 1 teaspoon vanilla
FRENCH TOAST EGG MIXTURE
  • 9 brioche breads
  • 4 eggs
  • ¾ cup milk (175 mL)
  • ½ cup heavy cream (120 mL)
  • 1 tablespoon vanilla
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup sugar
CARAMELIZED TOP
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ½ lb strawberry, sliced (225 g)
  • 3 bananas, sliced
  • powdered sugar, for dusting
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
  3. For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
  4. Dip slices of brioche in egg mixture.
  5. Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
  6. Cover the slices with cheesecake filling and spread evenly.
  7. Layer another row of brioche slices and top with slices of strawberry and banana.
  8. Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
  9. Bake for 30 minutes covered, then 10 minutes uncovered.
  10. Let cool to room temperature.
  11. Invert the loaf onto a parchment paper-lined baking tray.
  12. Brush top of loaf with butter and sprinkle sugar over top.
  13. Broil on high for 5 minutes or until sugar starts to carmelize.
  14. Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
  15. Enjoy!

Watch the recipe video here:

Get your grub on with this Stuffed French Toast Loaf ?FULL RECIPE: https://tasty.co/recipe/stuffed-french-toast-loaf

Posted by Tasty on Sunday, April 7, 2019

Dessert

Layered Strawberry Cream Puff Cake (Mille-Feuille)

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Layered Strawberry Cream Puff Cake (Mille-Feuille)
Layered Strawberry Cream Puff Cake (Mille-Feuille)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 sheet puff pastry, thawed
  • 3 teaspoons sugar
CUSTARD
  • 2 egg yolks
  • ⅓ cup sugar (65 g)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup milk (240 mL)
  • 6 strawberries, sliced
Instructions
  1. In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
  2. Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
  3. Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
  4. Cover with a plastic wrap and chill at least 30 minutes.
  5. Cut the thawed puff pastry into three equal-sized rectangles.
  6. Pierce each piece of puff pastry with a fork.
  7. Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
  8. Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
  9. Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
  10. Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
  11. Place the custard in a piping bag fitting with an large round tip.
  12. Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
  13. Dust the top with powdered sugar.
  14. Enjoy!

Watch the recipe video here:

Probably the most beautiful thing you'll see all day ??FULL RECIPE: https://tasty.co/recipe/layered-strawberry-cream-puff-cake-mille-feuille

Posted by Tasty on Sunday, April 7, 2019