Showing posts with label Breakfast Recipes. Show all posts
Showing posts with label Breakfast Recipes. Show all posts

STRAWBERRY BREAKFAST BITES

October 10, 2019
Breakfast bites, energy balls, supermolecule bites, blissfulness balls no matter you decision them square measure|they're} everywhere! Towever I actually have been operating very onerous at finding and making recipes for blissfulness balls with less sugar (even the edible fruit kind) however that are still eatable. 

STRAWBERRY BREAKFAST BITES

These strawberry energy balls don't seem to be too sweet, but my kiddos are jubilantly intake them. If your kiddos would like a small amount of sweetness to feature some yum issue, a bit honey or sirup ought to do the trick. 

Try adding one tablespoon as a begin, and see what your children assume. I’ve been creating them the night before (they ar quick) then serving them straight from the icebox for breakfast within the morning, it's been hot here therefore its been good.

STRAWBERRY BREAKFAST BITES

INGREDIENTS :

  • 1/2 Cup sunflower seeds
  • 1/2 Cup coconut flour
  • 1 Cup oats
  • 1 Cup frozen strawberries
  • 2 Tbsp Coconut oil
  • Desiccated coconut

INSTRUCTIONS :

  1. Watch the quick recipe video before you get started, scroll up a little to find it
  2. Check the notes at the bottom of the recipe for little bits of extra info and help
  3. Place first 4  ingredients  in a food processor with 1 TBSP of the coconut oil
  4. Whiz, whizz, whizz, it will take some time, be patient
  5. Eventually it becomes a fine paste and form a ball
  6. If the mixture looks dry add the second spoon of coconut oil. It depends a little on how much oil is released from the sunflower seeds.
  7. Use a teaspoon to scoop balls
  8. Roll the balls in desiccated coconut
  9. Refrigerate for 2 hrs or overnight

POTATO PANCAKES WITH MEAT FILLING

October 06, 2019
Potato Pancakes created with finely grated raw potatoes and onions ar such a treat. They're golden and crisp on the skin then tender they only soften in your mouth.

You can build the potato pancakes while not the meat (you’ll have double the quantity of pancakes), and that’s what I sometimes do, however adding meat can guarantee a hearty meal with macromolecule. 

POTATO PANCAKES WITH MEAT FILLING

The oldest technique for these pancakes is to use the tiniest setting on a box kitchen utensil. This is often what I value more highly to use.

Not solely is that the addition of onion within the potato pancakes delicious, however the onion helps to stay the potatoes from browning too quickly.

POTATO PANCAKES WITH MEAT FILLING

INGREDIENTS :
Potato Pancakes:

  • 1 egg
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons sour cream
  • 2 1/2 lbs Yukon Gold potatoes (about 6 large)
  • 1 small onion or half of a large onion
  • 3/4 – 1 tsp tsp salt
  • 1/8 tsp freshly ground black pepper
  • sunflower oil (for frying the pancakes)

Meat Filling:

  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 lb ground pork (or any other ground meat that you like)
  • 1 small onion (finely grated or half of a large onion)
  • 2 Tablespoons water
  • other seasonings (herbs or spices, optional)

INSTRUCTIONS :

  1. Grate the potatoes and onion on the finest holes of a box grater, or use a food processor to pulse the potatoes and onions until they are a fine consistency.
  2. Use a spoon to get rid of most of the excess liquid that will pool at the top of the pancake batter. Don't get rid of all the liquid, keeping some of it, so the potato batter isn't too dry. This will make it easier to spread out in the skillet. If there is too much liquid, the potato pancakes will sizzle and spit a lot more when fried.
  3. Add the egg, flour, sour cream, salt and ground black pepper to the bowl with the potatoes and onions, mixing to combine.
  4. Meanwhile, add the grated onion, salt, ground black pepper and water to the meat and mix together in a bowl and set aside. (I use half of a large onion in the potato pancake batter and grate the remaining half into the meat.) You can also add any of your favorite spices, herbs and seasonings to the meat for extra flavor.
  5. Heat about 1 Tablespoon of oil in a non stick skillet over medium heat. Using a large spoon, portion out four pancakes.
  6. Cook on medium high heat until golden on both sides, about 2-3 minutes per side. If you are making Potato Pancakes without the filling, you should get 20-24 pancakes out of this amount of batter.
  7. For the meat filled potato pancakes, shape 1-2 Tablespoons of meat filling into a patty and place on top of the potato pancakes. The meat patty should be thin, so that it cooks through quickly. Using damp hands helps the meat mixture not to stick to your hands too much. Spoon more potato batter over the meat, covering it completely.
  8. Cook on medium heat for 4-6 minutes per side. You will have about 12 meat filled potato pancakes.
  9. Serve with butter, sour cream or applesauce. Potato pancakes are best served fresh, not made in advance.

GARLIC BREAD GRILLED CHEESE SANDWICHES

October 01, 2019
It is therefore straightforward to form these updated grilled cheese sandwiches. Simply stir along butter, garlic powder, salt, dried parsley, and cheese cheese. Then unfold it on the bread and cook such as you would an everyday grilled cheese sandwich.

GARLIC BREAD GRILLED CHEESE SANDWICHES

Grilled cheese sandwiches area unit continuously successful, however these breadstuff grilled cheese sandwiches area unit completely epic! My female offspring precious them most that she requested them for lunch 2 days in an exceedingly row. They're seriously delicious.

The extra pop of flavor you get by victimization breadstuff makes these sandwiches completely delicious. Once attempting breadstuff grilled cheese, I don’t recognize if I will ever build regular grilled cheese once more. I hope you’ll offer them a try!

GARLIC BREAD GRILLED CHEESE SANDWICHES

INGREDIENTS :

  • 16-18 slices of French bread
  • 1/2 cup soft butter
  • 1 tsp garlic powder
  • 1/4 cup grated parmesan cheese
  • a generous pinch of salt
  • 1 tsp dried parsley flakes
  • Cheddar cheese, sliced (or your favorite cheese)

INSTRUCTIONS :

  1. Stir together butter, garlic powder, parsley flakes, Parmesan cheese, and salt in a small bowl.
  2. Spread the garlic butter mixture on one side of each slice of bread.
  3. Heat a nonstick skillet over medium heat and place half the bread, buttered side down, into the skillet. Top with cheese and remaining slices of bread. Cook, flipping halfway through, until bread is golden brown, parmesan cheese is crispy, and inside cheese is melted.

BACON, EGG, & CHEESE BREAKFAST BOMBS

September 26, 2019
Bacon, Egg, & Cheese Breakfast Bombs area unit everything you didn’t grasp you required for breakfast or brunch. Every flaky roll bomb is filled with delicious bacon, cheese, and disorganised eggs. Baked during a quick bread tin, these area unit arduous to resist!

I’m thus excited to share these deliciously tasty Bacon, Egg, & Cheese Breakfast Bombs which will be whipped up in no time.

BACON, EGG, & CHEESE BREAKFAST BOMBS

These breakfast bombs area unit best eaten up heat and area unit created further tasty with Organic Bacon, Cage-Free Eggland’s Best Eggs, contemporary cheese, and a few crescent dough. 

These bacon, egg and cheese breakfast bombs area unit a unchanged instruction which will satisfy foodies everywhere.

BACON, EGG, & CHEESE BREAKFAST BOMBS

INGREDIENTS :

  • 1 package crescent dough
  • 3 eggs large
  • 8 slices bacon cooked until crisp
  • Non-stick spray
  • 8 small chunks your choice of cheese we used Swiss Chunk Cheese
  • Salt & Pepper for Eggs to taste

INSTRUCTIONS :

  1. Cook bacon until perfectly crisp.
  2. Preheat oven to 375 f.
  3. In a small skillet scramble your eggs- add spice to taste.
  4. Spray a non-stick muffin tin.
  5. Unfold your crescent dough into the tins- I spread mine out since I was not using all 12 of the spots.
  6. Fill each crescent space with about a tablespoon of eggs, add one folded slice of bacon, and on chunk of cheese.
  7. Wrap dough into a ball. It is ok if it does not cover the filling.
  8. Bake for 10-12 mins at 375 f.
  9. Serve warm- Enjoy!

SALTED CARAMEL APPLE SCONES

September 23, 2019
Bakery-Style salt-cured candy apple Scones ar the right Fall breakfast! Thus sensible with a cup of low.

SALTED CARAMEL APPLE SCONES

This direction may be a Fall staple in our house. I mean, is there something a lot of hospitable than a heat batch of apple scones, scented with cinnamon, and drizzled with salt-cured caramel sauce?

Grab some Fall apples and switch them into salt-cured candy apple Scones! I like pairing them with a cup of tea (and a decent book), however they’re equally pretty with low or milk.

SALTED CARAMEL APPLE SCONES

INGREDIENTS :

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup light brown sugar, packed
  • 1/4 teaspoon ground nutmeg
  • 2 and 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (full-fat) sour cream
  • 2 tablespoons whole milk
  • 2 tablespoons apple cider
  • 2 medium apples, peeled, cored, and cut into bite-sized chunks (about 1 and 1/2 cups)
  • 1 cup salted caramel sauce
  • Flaky sea salt, for sprinkling, optional

INSTRUCTIONS :

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl combine 2 and 1/2 cups of the flour, salt, baking powder, baking soda, brown sugar, cinnamon, ginger, and nutmeg; mix well, making sure no large clumps of brown sugar remain.
  2. Cut the butter into small cubes then quickly work it into the mixture (using a pastry cutter or two forks) until it resembles a coarse meal; set aside.
  3. In a small bowl, whisk together the egg, sour cream, and milk, then add to flour and butter mixture. In a small bowl combine apple cider and apple chunks, then add in the remaining tablespoon of flour and toss to coat. Gently fold the apple chunks, and any remaining flour, into dough with a spatula until just combined.
  4. Pour the shaggy mixture out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Bake for 22-24 minutes, or until cooked through and the tops are golden brown. Drizzle with salted caramel sauce, sprinkle with sea salt (if using), and serve at once!

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