Mini Twice-Baked Potatoes

INGREDIENTS

Serves 8-10
5 pounds baby red potatoes
Olive oil
1 teaspoon salt
1 teaspoon pepper
Filling:
½ cup melted butter
1 cup sour cream
1 cup cheddar cheese, finely shredded
¾ cup bacon, diced
⅓ cup green onion, minced
1 teaspoon salt
1 teaspoon pepper
Topping:
⅓ cup cheddar cheese, divided
⅓ cup cooked bacon, divided
Garnish:
¼ cup minced chives



PREPARATION

1. Preheat oven to 425˚F/220˚C.
2. Wash potatoes thoroughly and poke holes in each potato with a fork.
3. Place potatoes in a bowl and sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
4. Place on a baking sheet covered in foil and bake for 35 minutes, or until potatoes are tender that a fork can go through the center flesh easily.
5. Let cool for 10 minutes or until potatoes can be handled comfortably.
6. Reduce oven temperature to 375˚F/190˚C.
7. Cut off tips of both ends of each potato.
8. Using a melon baller or metal teaspoon, carve out the center each potato.
9. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
10. Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
11. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
12. Using a small spoon, stuff each of the hollowed out potatoes with the filling.
13. Bake for 5-7 minutes.
14. Top each potato with cheddar cheese and bacon.
15. Return to oven and bake for 3-5 minutes or until cheese is melted.
16. Garnish with green onion.
17. Enjoy!

Cheesy Baked Hash Brown Patties

Serves: 9

INGREDIENTS

4 red potatoes
½ cup butter, melted
1 cup cheddar cheese, shredded
2 eggs, whisked
¼ cup chives, chopped
1 tablespoon garlic salt
1 teaspoon oregano
½ teaspoon pepper


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Peel and grate the potatoes.
3. Drop shredded potatoes into a large bowl of ice water to remove surface starch.
4. Strain or squeeze potato shreds and transfer to a large bowl.
5. Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
6. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
7. Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Serve warm and enjoy!

Cheesy German Bread Bowl (Flammkuchen)

INGREDIENTS

Servings: 4
1 loaf dark sourdough bread
1 ½ cups sour cream
½ red onion, diced
3 pieces bacon or pancetta, cubed
2-3 tablespoons butter
1 cup gruyère cheese, grated
Pepper to taste


PREPARATION

1. Preheat oven to 480°F/250˚C.
2. Fry the bacon and the onions in a pan.
3. Mix fried onions, bacon, and sour cream in a bowl and season with pepper.
4. Cut off the top of the bread and remove the inside with a spoon.
5. Fill the bread with the sour cream mixture and cover with gruyère cheese.
6. Spread butter on the leftover bread, cut into thick chunks, and place on a
baking tray together with the bread bowl.
7. Bake for 15 minutes or until the bread is crispy and the cheese golden brown.
8. Enjoy!

Mac ‘n’ Cheese Breadsticks

Makes 8

INGREDIENTS

1 frozen macaroni and cheese dinner
1 tube of premade pizza dough
Olive oil
Parmesan cheese
Italian seasoning


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Grease a foil-lined baking sheet with cooking spray.
3. Remove macaroni and cheese (still frozen) from the packaging. Using a sharp knife, carefully cut into 8 equal-sized sticks.
4. Unroll pizza dough. Using a pizza cutter, cut into 8 strips.
5. Working quickly, wrap each mac and cheese stick with pizza dough, making sure not to leave any parts uncovered, and place onto greased baking sheet.
6. Brush each with olive oil, sprinkle with parmesan cheese and Italian seasoning
7. Bake in preheated oven for 18-20 minutes, or until dough is cooked and golden brown.
8. Remove from oven, allow to cool slightly.
9. Enjoy!

Hot Dog Cups

INGREDIENTS

Servings: 8
8 hot dogs
⅓ cup ketchup
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
8 refrigerated biscuits
1 cup shredded cheddar cheese



PREPARATION

1. Preheat oven to 350°F/180°C.
2. Cut hot dogs lengthwise and chop into small pieces. Mix with ketchup, mustard, and Worcestershire sauce.
3. Press each biscuit into the cups of a greased muffin tin. Fill with hot dog mixture.
4. Bake for 10 minutes. Remove from oven and top with shredded cheddar cheese.
5. Bake for an additional 5 minutes.
6. Enjoy!

Creamy Chipotle Chicken Lettuce Cups (Under 300 Calories)

INGREDIENTS

Serves 3
12 ounces shredded chicken breast
1 tablespoon coconut oil
1 cup whole milk
1 medium onion, diced
3 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 canned chipotle pepper, minced
½ teaspoon salt
6 butter lettuce leaves
Pico de gallo salsa



PREPARATION

1. Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
2. Sprinkle in the ground cumin and dried oregano.
3. Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
4. Pour in the milk and stir the mixture to combine.
5. Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
6. Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo salsa and serve.
7. Enjoy!
*Note: You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk! (The lower the fat content, the less stable the milk - therefore, it will curdle much quicker.)

Deep-Fried Blooming Onion

INGREDIENTS

1 large sweet onion
1½ cups milk
2 eggs
1½ cups flour
1½ Tbsp. garlic powder
1 Tbsp. paprika
2 Tsp. pepper
1 Tbsp. salt
3-4 cups canola oil
Dipping Sauce:
2 Tbsp. sour cream
2 Tbsp. mayonnaise
1½ Tbsp. ketchup
1½ Worcestershire sauce
1½ tsp. salt
1 tsp pepper
1 tbsp. paprika


PREPARATION

Cut the top of an onion and place it cut-side down.
Using a sharp knife make 4 ½-inch cuts then go back and make 3 cuts in between each quarter.
Flip the onion over and coax apart its layers or “petals”. In a medium bowl, combine the eggs and the milk.
Place the onion in it, coating every petal with egg wash.
In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
Place the onion in the dry mixture coating every petal.
Coat the onion in the egg wash and dry mixture one more time.
Heat canola oil to 375ºF/190ºC in a deep-fryer or dutch oven.
Place onion in the freezer for 10 minutes.
With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
Move onion to plate covered in paper towels and allow to drain for 5 minutes.
Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
Enjoy!

French Toast Four Ways

Servings: 2-3 for each recipe (8-12 altogether)
First things first, you’ll want to make an egg wash for all the toasts

INGREDIENTS

4 eggs
1 cup milk
1 tbsp. Vanilla
1 tbsp. Cinnamon

PREPARATION

1. Wisk all ingredients together in medium-large bowl to create egg wash





INGREDIENTS

4 slices sandwich bread
2 cups blueberries, raspberries, and blackberries
2 tbsp. lemon juice
⅓ cup granulated sugar
Confectioners sugar (for garnish)

PREPARATION

1. Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring 2. berries until they form a thick sauce
3. Dunk bread in egg wash,
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes
5. Lay out slices and spread compote in between each slice then on top
6. Garnish with confectioners sugar



INGREDIENTS

4 slices bread
3/4 cup half-and-half
4 graham crackers, crushed
1 tbsp. butter
2 tbsp. melted Chocolate, or chocolate-hazelnut spread ;)
2 tbsp. marshmallow fluff
Mini marshmallows, for garnish
Mini chocolate chips, for garnish
Chocolate syrup, for garnish

PREPARATION

1. Crush graham crackers into crumbs
2. Dunk bread in egg wash,
3. Cover in crumbs until covered
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Once you flip them over once spread fluff on one slice and melted chocolate on the other
6. Press slices together and stack
7. Garnish with mini marshmallows and chocolate syrup



INGREDIENTS

4 oz cream cheese, warmed up for spreading
2 tsp. vanilla extract
2 tbsp. lemon juice
1 ½ cups diced strawberries, divided
3/4 cup heavy cream (optional)
1 tbsp. cinnamon
1 tbsp. granulated sugar
Maple syrup, for serving

PREPARATION

1. In medium bowl mix cream cheese, vanilla, lemon juice and heavy cream (optional)
2. Take 2 slices of bread and spread mixture on both
3. Press sliced strawberries on both slices & press together
2. Dunk in egg wash
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Stack and garnish with strawberries and confectioners sugar
6. Add maple syrup to preference



INGREDIENTS

4 oz cream cheese, softened
2 tsp. vanilla extract
1 tsp. nutmeg
1 tbsp. butter
¼ cup heavy cream
3 tbsp. Cinnamon
2 tbsp. Brown sugar
1 tbsp. granulated sugar (for garnish)

PREPARATION

1. In medium bowl mix cream cheese, vanilla, cinnamon, nutmeg, and heavy cream
2. Dunk 2 slices of bread in egg wash
3. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid

Grab And Go Breakfast Muffins

INGREDIENTS

Servings 6 large muffins
3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
7 eggs
1 ¼ cup buttermilk
3 tablespoons butter, melted
1 cup sour cream
1 cup bacon, cooked and chopped
1 cup green onion, chopped
1 ½ cup cheddar cheese, shredded, divided

Other equipment needed:
6 cup large muffin tin


PREPARATION

1. Preheat oven to 350˚F (175˚C). Grease a 6 cup large muffin tin.
2. In a large mixing bowl whisk together flour, sugar, baking powder and salt. Set aside.
3. In a medium mixing bowl whisk together 1 egg, buttermilk, melted butter, and sour cream.
4. To the dry ingredients, fold in the wet ingredients, cooked bacon, green onion and 1 ¼ cup of the cheddar cheese until just incorporated.
5. Using an ice cream scoop, fill each cup of a prepared large muffin tin with one large scoop.
6. Using a spoon, create a well in each of the scoops, pressing the batter up against the side of the pan, making sure it is deep enough to hold an egg.
7. Crack an egg into each of the wells of batter.
8. Using two spoons, drop small scoops of batter, first around the outside of the egg, building up the outer edge of the muffin and sealing in the egg whites and yolk, and finally over the top to cover the yolk. Be careful not to apply too much pressure while dropping above the yolk or it may break.
9. Top each muffin with remaining ¼ cup of cheddar cheese.
10. Bake in preheated oven for 25-30 minutes
11. Remove from oven and allow to set 5 minutes before removing from pan.
12. Best served warm. Store leftovers in the refrigerator. Enjoy!

Crunchy Taco Cups

INGREDIENTS

Servings: 12 taco cups
1 pound lean ground beef
1 envelope (3 tablespoons) taco seasoning
6 ounces diced tomatoes
1 (4 ounce) can diced green chiles
1 1/2 cups shredded sharp cheddar cheese
6 large flour tortillas


PREPARATION

1. Preheat oven to 375º F.
2. In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
3. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
5. Generously coat a standard size muffin tin with nonstick cooking spray.
6. Line each cup of prepared muffin tin with a tortilla sheet.
7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
8. Lightly brush the top edges of the tortilla with cooking oil.
9. Bake 18-20 minutes until cups are heated through and edges are golden brown.
10. Enjoy!

Breakfast Enchiladas

INGREDIENTS

Servings: 4-5
Cheese sauce:
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt
Enchiladas:
1 lb. package hot ground pork sausage
2 tablespoons butter or margarine
2 onions, diced
Green pepper, diced
2 tbsp. chopped fresh cilantro
7 large eggs, beaten
Salt
Pepper
5 8-inch flour tortillas
1 jalapeño, diced
Cherry tomatoes, halved



PREPARATION

1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
2. Whisking constantly, add milk stir until thickened
3. Add shredded cheddar and shredded jalepeño
4. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
5. Drain well, pressing between paper towels.
6. Melt butter in a large nonstick skillet over medium heat, add green onions and cilantro. Sauté 1 minute.

Salami And Cream Cheese Roll-Up

Servings: 10-12 slices

INGREDIENTS
180g cream cheese
180g salami, very thinly sliced
2 spring onions, chopped
Crackers to serve



PREPARATION
1. Place a sheet of cling film down on a clean work surface, approximately 50cm/20 inches long.
2. Lay the cream cheese in the centre and lay another sheet of cling film over the top. (Note: Pieces will separate easier later if the top sheet is a bit longer than the bottom sheet)
3. Carefully roll out the cream cheese to form a large thin square, leaving a bit of a gap on all sides.
4. Peel off the top layer of cling film and completely cover the cream cheese layer with a layer of salami.
5. Lightly place the cling film back on and flip the whole thing over so to reveal the cream cheese again.
6. Peel off the top layer of cling film and sprinkle spring onions over the cream cheese.
7. Roll the salami as tightly as possible into a nice long log, peeling off the bottom layer of cling film as you go.

Coconut Prawns With Orange Chilli Dip

Servings: 3-4

4 tablespoons marmalade
6 tablespoons sweet chilli sauce
Salt
Pepper
1 pack prawns
100g plain flour
100g desiccated coconut
100g panko breadcrumbs
2 eggs, beaten
Coconut oil



Instructions:
1. Combine the marmalade, sweet chili sauce, salt and pepper in a small bowl and mix to make the dip.
2. Roll prawns in flour, then beaten egg, then a mix of desiccated coconut and panko breadcrumbs. Make sure prawns are fully coated.
3. Fry prawns in hot coconut oil for 2 minutes until golden brown, then place on a kitchen towel to remove excess oil.
4. ENJOY!

Pizza Grilled Cheese

2 tablespoons butter, soft
2 slices white sandwich bread
¼ cup marinara
4 slices low-moisture mozzarella cheese
2 ounces sliced pepperoni (6 thin slices)



Melt the butter in a medium nonstick skillet over medium heat. Put the bread in the pan, then top with the marinara, spreading to coat the slices. Top each slice the cheese and pepperoni, dividing evenly. Cook until the cheese starts to melt and the bread is golden, about 2 minutes, then close the sandwich and cook until the cheese is completely melted, about 3 minutes more. Enjoy!

Pizza Grilled Cheese
Pizza Grilled Cheese Full Recipe: http://tastyfood2015.blogspot.am/2016/03/pizza-grilled-cheese.html
Опубликовано Tasty Food 20 марта 2016 г.

Potatoes And Coddled Egg Mason Jar Breakfast

RECIPE
Servings: 5

Ingredients:
- 3 cups of chicken stock
- 3 large russet potatoes, peeled and cubed
- 4 oz of salted butter
- 1/2 cup of heavy cream
- 1/2 cup of shredded parmesan cheese
- 1/2 cup of reserved chicken stock from cooking potatoes
- Eggs
- Bacon
- Chives



Boil mashed potatoes in chicken stock until potatoes are tender. Remove potatoes and place in a large bowl. (Make sure to reserve the chicken stock in case the potatoes are too dry.) Add butter and heavy cream to the potatoes and start mashing. While still warm, add the shredded parmesan cheese and continue mashing. If it’s too dry, add the reserved chicken stock.

Spoon the mashed potatoes into your half pint mason jar about half way. Crack an egg on top and close the jar.

In a large enough pot to hold all of your jar, bring water to a boil. You want enough water so that when you place the jar, the water comes up to just under the lid. When the water is boiling, carefully put in your closed jars. Cover with a lid, and let it simmer for 12 - 15 minutes, longer if you prefer your eggs to be less runny.

Remove jars, open, sprinkle a few bacon pieces and chives. Enjoy!

Pull-Apart Cheesy Garlic Bread

Here's what you need: 
- 1 loaf of fresh bakery bread, we used sourdough, but you can use whatever you have/like
- 200g Red Leicester cheese
- 30g butter
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- Salt
- Pepper
- 2 crushed garlic cloves

Directions:
Cut the bread into 1 cm slices about 90% of the way down being careful not to cut all the way through - if you do cut all the way, don’t worry - just squish it back together! Turn the bread 90° and cut it down 90% again, creating little sticks of bread that are all held together by the crust at the bottom. Slice the cheese into small sticks and stuff them in between the bread sticks wherever you can.

Melt the butter and mix in the garlic and herbs. Apply liberally to the bread. season with salt and pepper.

Bake in the centre of an oven at 200°C/400°F for 15-20 minutes or until the cheese has gone all gooey.

Cheesy Hash Brown Quiche

RECIPE:
3 c frozen hash browns, thawed
3 Tbsp. butter, melted
1/2 tsp salt
1/4 cup onion
1/2 lb seasoned sausage of your choice (we used Italian chicken)
4 eggs, beaten
1 cup shredded cheddar cheese
1/2 cup milk
salt and pepper to taste



Mix hash browns with butter and salt, and press into a 9-inch pie plate. Bake at 450°F/ for 20 minutes until golden brown. Mаeanwhile, cook sausage and onions in a skillet until onions are clear and sausage is cooked and crumbled. Transfer to a bowl, cool, and add the eggs, cheese, milk, salt, and pepper. Mix, and pour into the hash brown crust. Bake at 350°F/ for an additional 30 minutes, until a knife inserted in the center comes out clean.

Easy Cheese & Baked Bean Toastie

Here's what you will need:
2 slices of bread
Baked Beans
Red Leicester/Cheddar cheese

Method:
1) Place two triangular slices of red leicester or cheddar cheese on a slice of bread
2) Place a couple of teaspoons of baked beans on top of the cheese
3) Close the sandwich and place in the toastie machine
4) Cook for 3-5 minutes
5) Cut in half and enjoy!

Thanksgiving Leftovers: Mashed Potato Bread

RECIPE: 
(Makes one loaf)
1 cup mashed potatoes
1 cup milk (or substitute almond/soy/ or rice milk)
3 Tbsp. butter (or non-dairy spread)
1 Tbsp. sugar
1 Tbsp. yeast
1 tsp salt
4 cups flour
1/2 cup water

Any mashed potato recipe will work for this bread. In a large mixing bowl, combine all ingredients except the flour and water. Mix well. Slowly add in the flour and water until the dough begins to lump in a ball in the bowl.

On a floured surface, knead the dough for about 5 minutes, This is to activating the yeast, so try to move every part of the dough as you knead.

Let the dough rise in a covered bowl for 30 minutes, or until it doubles in size.

Gently punch the air from the risen dough, and form into a rectangle. Grease a 9x5 pan lightly, and fold the dough over at the sides until it fits into the pan. Bake at 350˚F / 177˚C
for about 45 minutes.

Let the bread cool for 20 minutes before slicing. Enjoy!

Baked Beetroot Burger

Here’s What You’ll Need:

For the burgers:
200g Beetroot
100g Red Onion
100g Chickpeas
30g Oats
10g Coriander
Salt
Pepper
1 clove garlic, minced (optional)


Suggested Toppings:
4 Wholewheat Buns
1 Avocado
4 tbsp hummus

Method:
1.) Roughly chop the beetroot, red onion and coriander and blend them, along with all the other ‘burger’ ingredients in a food processor until well combined
2.) Form the mixture into 4 even sized burgers and chill for 30 minutes in the fridge
3.) Bake your burgers in the centre of a pre-heated oven for 20-25 minutes 180°C/ 350°F/ Gas Mark 4. Turning once or twice.
4.) Serve on a toasted wholewheat bun, with 1/4 of an avocado and a big dollop of hummus
5.) Tuck in!

(Alternatively, for a slightly sweeter, softer burger you can shallow fry these in vegetable or coconut oil for 4-5 minutes on each side. If they need to crisp up a bit, you could throw them under the grill for a few minutes afterwards, turning occasionally.)