The Chef Recipes

Showing posts with label Breakfast. Show all posts

Avocado Kimchi Grilled Cheese

Avocado Kimchi Grilled Cheese - There áre ány nutrient combinátions thát áre right á younger too fár out there, like pickles ánd youngster butter (I'm looking át you, Uncle Glen), but then there's this undreámt vegán ávocádo kimchi grilled cheeseflower sándwich! With creámy águácáte, ádhesive cheese flower, ánd spicy ánd tángy kimchi áll sándwiched between two concise slices of sugár, you reálly cán't go dámáge!

Avocado Kimchi Grilled Cheese

It's unhurt to sáy we've áll hád those life when we cán't twin ány regulár fállible content with our áppetite, so we begin on á wonderful trip mástered the tráveling of supernáturál substánce combinátions. Live dárk, thát wás exáctly how I mát. It wás frozen outside, so sáláds ánd sáint bowls were intersectánt off my tip, but á uniform sándwich just didn't pronounce sávoury. Then, my eyes drop on the Rejuvenátive Foods' Ráw Provender Kimchi jár in my fridge, ánd flourish! á másterpiece wás foáled.

Fránkly, I don't know. Except for the live division - I'd reproách it on my overweening ávocádo intáke. ávocádos go neát with meet some everything, so it wás á no bráiner to mix them with kimchi. ás for the cooked mállow concern, I righteous ácross my fingers ánd hoped for the unsurpássed, ánd boy wás I glád with the resultánt!

One of the most fráctious párts most prepárátion is messing up the mátter with á oversimplified slip. ás I old my spátulá to control on the crispiness of this sándwich, I held it up meet á immáture too screechy ánd the heálthy ártifáct flipped over fáce-down in the pán! Honoráble ás I wás wáiting to engáge in the towel, the kimchi stárted sizzling in the pán ánd it hit me - I cán reády the kimchi! So, hálf of my águácáte kimchi grilled mállow sándwich contáined broiled kimchi, time the different hálf offered án wákening grip of freshwáter

Ingredients

2 slices of breád
2 slices of your fávorite vegán cheese
½ ávocádo
¼ - ½ cup kimchi (I used Rejuvenátive Foods' Orgánic Ráw Kimchi)
1 tsp olive oil

Instructions

Láy out two breádstuff slices, plácing one portion of vegán mállow on top of ápiece percentáge of dinero, then láyering the kimchi ánd águácáte on top.
Modify 1 tsp olive oil in á pán over substánce modify, estáte your sándwich together, ánd státion it in the pán. Reády sándwich for roughly 3 minutes on ápiece cut, or until náppy ánd prosperous.
Foster enthusiástic ánd enjoy!

04 Sep, 2020 Post a Comment

Breakfast

Apple Cinnamon Baked Oatmeal Cups

These Apple Cinnamon Baked Oatmeal Cups are the right , on-go-the breakfast to enjoy any day of the week. Fresh apples, a sprinkling of cinnamon, and hearty oats make a deliciously cozy dish to enjoy throughout the season!

Now that the mornings are becoming chillier and fall is within the air, I can’t help but consider warm and comfy breakfasts.

Apple Cinnamon Baked Oatmeal Cups

These Apple Cinnamon Baked Oatmeal Cups are often made on the weekend then refrigerated throughout the week for a simple , grab-n-go breakfast. You'll also freeze an enormous batch of those to eat whenever your craving strikes. the chances are endless!

INGREDIENTS :

2 eggs
½ cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups old-fashioned oats
2 tablespoons packed light brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup milk any kind (I used 2%)
About 1¼ cups peeled and diced apples any kind, though a sweeter kind works best, such as honeycrisp (about two medium apples)

INSTRUCTIONS :

Preheat the oven to 350°F. Grease a 12-count muffin tin with non-stick cooking spray. Set aside.
In a medium bowl, combine the old-fashioned oats, brown sugar, baking powder, cinnamon, and salt. Set aside.
In a large bowl, whisk the milk, eggs, unsweetened applesauce, and vanilla extract.
Pour dry ingredients into wet ingredients and stir until thoroughly combined. Gently fold in diced apples.
Spoon mixture into each muffin tin, filling almost to the top. Bake for 30-35 minutes, or until cups are set and golden brown.
Remove from oven and let cool for 10 minutes in pan. Then remove to a wire rack and let cool completely. Serve with a drizzle of honey or maple syrup, if desired.

22 Jan, 2020 Post a Comment

Breakfast Cheese

Egg, Ham, And Cheese Breakfast Calzones

Breakfast Calzones square measure a hearty on the go breakfast complete with disorganised eggs, ham, associated dissolved cheese all close within an heat, freshly baked roll!

Breakfast Calzones square measure fast to throw along. I nearly always create them the night before so heat them up within the morning!

Egg, Ham, And Cheese Breakfast Calzones

Let Rhodes Rolls rise per package directions. You'll want one roll for every calzone. Rhodes Texas Rolls magnify calzones, that the children love!

Breakfast Calzones aren't barely right for busy weekdays, however they're super cute and fun for brunches, Easter, or perhaps busy weeknights!

INGREDIENTS :

12 Rhodes Dinner Rolls
1 ½ c. diced ham
1 ½ c. shredded cheddar cheese
1 egg white
12 eggs plus ingredients to scramble them
Dried parsley sea salt, parmesan cheese, sesame seeds, optional garnish

INSTRUCTIONS :

Let Rhodes Rolls rise according to package instructions.
Preheat oven to 350 degrees if you plan to bake calzones immediately.
You can either use a rolling pin or your fingers to flatten rolls into flat disks. I rolled mine out to about 5 inches in diameter.
Scramble eggs the way you like them scrambled. Spoon a little bit onto one half of each flattened roll.
Spoon diced ham over eggs.
Sprinkle cheese over ham.
Fold other half of calzone over fillings.
Using your fingers pinch the calzone closed.
Place on baking sheet either greased with nonstick spray or lined with parchment paper. Brush tops of calzones with beaten egg white. Sprinkle with parsley flakes, sea salt, parmesan cheese, or sesame seeds. You can get creative here and use whatever you like!
Bake calzones for 15 minutes.
Serve immediately. Or you can cool calzones and refrigerate or freeze for later. If serving from refrigerator or freezer I microwave them for until warmed through. Time will vary according to your microwave.
NOTE: This recipe is easy to adjust the quantity. You will need one roll for each calzone. I usually plan on one egg per calzone and adjust the amount of ham and cheese needed from there.

16 Dec, 2019 Post a Comment

Breakfast Casserole Cheese

Cheesy Overnight Hashbrown Casserole

This inferior Hashbrown Breakfast Casserole is everything you wish on Christmas morning! (Or anytime you've got guests for breakfast!)

Hashbrowns area unit baked til crisp, then screw-topped with eggs, cheese, and forest ham. It’s AN long instruction, therefore you've got longer for stockings within the morning! Build ahead breakfasts area unit forever a win at the vacations.

Cheesy Overnight Hashbrown Casserole

In less awkward news, I'm here these days to introduce you to my favorite straightforward breakfast casserole of all time.

First you bake up some buttered hashbrowns in an exceedingly dish within the kitchen appliance, till they get nice and crisp. This is often essential for achieving non-soggy potatoes. Then you layer some cheese (any kind you like) and ham on high, soak the total factor with many creamy eggs, and pop it within the oven! I really like the flavour of the baked crisp hashbrowns with the inferior eggs and preserved ham. it's seriously the most effective combo! My in-law dagger found a version of this instruction in an exceedingly cookery book years agone (before I married into the family) and we’ve had it for Christmas breakfast ever since.

INGREDIENTS :

1 package (30 oz) frozen shredded hashbrowns
1 and 1/2 cups (packed) Monterey Jack cheese, shredded
1 and 1/2 cups (packed) cheddar cheese, shredded
1 and 1/3 cups evaporated milk OR cream
1 teaspoon seasoned salt
1/2 cup (1 stick) melted butter
salt and pepper
1 and 1/2 to 2 cups black forest ham, cut into bite-size pieces
8 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard powder (optional)
1/4 teaspoon onion powder (optional)

INSTRUCTIONS :

Preheat your oven to 400 degrees F.
Spray a 9x13 inch pan with nonstick spray, or grease with butter.
Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
Remove the casserole and reduce the oven temperature to 350.
Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

OVERNIGHT INSTRUCTIONS:

Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
Cover the egg mixture and refrigerate overnight.
In the morning, preheat your oven to 350 degrees F.
Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

07 Dec, 2019 Post a Comment

Breakfast Casserole

Overnight Slow Cooker Breakfast Casserole

Set the slow cookware nightlong and awaken to the current wonderful breakfast casserole loaded with hashbrowns, cheese, sausage, and eggs. Excellent for Christmas or vacation mornings, and once hosting a giant crowd.

In this nightlong Slow cookware Breakfast Casserole, I enclosed 1/2 cup of milk, 1/2 cup, some cheese, and additional cheeses. Those cows are therefore happy with me!

Overnight Slow Cooker Breakfast Casserole

And what extremely makes it all close is topping it off with a generous sprinkle of additional cheese, inexperienced onions, and tomatoes.

The simplicity of golf shot this along can most likely cause you to wish to run to your slow cookware at this terribly moment and find it going. All you have got to try to to is layer hashbrowns on all-time low of your slow cookware, sprinkle some sundried tomatoes over them, and follow up with diced up sausage links or brown up some beef, if you wish the additional work.

INGREDIENTS :

2 to 3 russet potatoes, peeled and shredded (you can also use a 20-ounce bag of refrigerated/frozen hash browns - you do not need to thaw them out)
8 ounces shredded part-skim mozzarella cheese, divided
10 fully cooked mild breakfast links turkey sausage (such as Johnsonville), sliced into coins
1 cup sun-dried tomatoes in oil, chopped
10 large eggs
4 ounces shredded parmigiano reggiano
1 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup half & half
1/2 cup 2% milk
1 tablespoon dried basil
chopped green onions, for garnish (optional)
halved cherry tomatoes, for garnish (optional)

INSTRUCTIONS :

Spray slow cooker with a nonstick cooking spray.
Layer shredded potatoes or hash browns on the bottom of the slow cooker.
Sprinkle top of potatoes with half of shredded mozzarella cheese, parmigiano reggiano cheese, sausage links, and chopped sun-dried tomatoes. Set aside.
In a mixing bowl combine eggs, half & half, and milk; whisk until well combined.
Whisk in dried basil, garlic powder, chili powder, salt and black pepper; whisk until completely combined.
Pour egg mixture over prepared hash browns and smooth out the top.
Sprinkle the rest of the mozzarella cheese over the top.
Cover slow cooker and cook on LOW for 6 to 8 hours, OR on HIGH for 3 to 4 hours.
Garnish with green onions and tomatoes; Serve.

23 Nov, 2019 Post a Comment

Breakfast

Best Healthy Banana Bread

The best healthy quick bread instruction I’ve ever created, and probably the foremost delicious thanks to dissipate your ripe bananas. Vegan, gluten-free, oil free and sugar free. Excellent for a sweet breakfast or a day snack with tea.

There square measure some recipes that simply ne'er get recent, like quick bread. It’s most likely my favorite thanks to use ripe bananas once I’m not phase change them for smoothies. I really create quick bread usually, however haven't thought to share a instruction.

Best Healthy Banana Bread

It’s moist, undoubtedly downlike, explosive with banana flavour, and pretty straightforward. The toughest half is expecting it to bake within the kitchen appliance as a result of it smells divine whereas it’s baking.

Banana bread itself is pretty straightforward to form, with the flavour primarily provided by the banana and cinnamon, however you’re perpetually welcome to urge fancy and add further ingredients. You'll be able to play with things like cut haywire, chocolate chips, edible fruit, cacao tree powder, or spread, simply to call a couple of.

INGREDIENTS :

1/3 cup non-dairy milk + 1 tbsp apple cider vinegar
2 tablespoons ground flax seeds
1/2 cup pure maple syrup
2 tsp ground cinnamon
1 tsp baking soda
1 cup mashed ripe bananas (roughly 3-4 bananas)
2 heaping tablespoons creamy roasted almond butter (or other nut/seed butter)
1 tsp pure vanilla extract
1 cup quinoa flour or sub fava/garbanzo flour
1/2 cup oat flour
or use all oat
1/2 tsp sea salt
1/2 tsp baking powder

Toppings:

caramelized banana (banana baked with coconut sugar)
creamy almond butter
more banana, sliced
whatever your heart desires

INSTRUCTIONS :

Preheat your oven to 350F and prepare your baking pan by lining with parchment paper. The pan I used measures 8.5 x 4.4 inches. Use butterfly clips to hold parchment paper in place if desired.
In a small bowl, combine your non-dairy milk and ACV and allow to sit for about 2 minutes or until thickened.
In a large bowl, whisk together wet ingredients (maple syrup, mashed banana, nut butter, vanilla) along with your ground flax.
Sift in your remaining ingredients and mix until combined.
Transfer mixture into lined baking pan and pop into the oven for about 35-45 minutes (you may need to bake for additional 5-10 minutes if mixture looks undercooked). I recommend starting with 30 minutes, checking by poking a toothpick into the center, and baking longer as needed. This time will vary based on the size/shape of the pan you’re using.
Once completely cooked, and lightly golden brown on top allow the loaf to cool for 30 minutes before enjoying or slicing.
You can store in an airtight container, or freeze slices to toast and eat later.