background preloader

Picky Eatings

Facebook Twitter

Baked Blueberry Lemon French Toast. Amazingly sweet and scrumptious make-ahead french toast using a secret ingredient – sweet and fluffy Hawaiian bread! Mother’s Day is right around the corner, and for those of you in need of an easy brunch recipe that you can make the night before, well, look no further because I have the perfect make-ahead brunch item that mom is just going to love! Now what makes this dish so special? Well, it takes the classic french toast and transforms it into a completely baked version, which lets you prep everything the night before! Easy peasy, right? But the real secret to this baked french toast is the special touch of sweetness using King’s Hawaiian sweet and fluffy slider buns.Yes, we’re completely swapping out that boring old plain bread and using King’s Hawaiian instead.

I know, I’m a genius, but I can’t take the credit for inventing this one. It has the perfect amount of sweetness, and you can simply eat this right out of the baking dish. Ingredients: For the crumb topping Directions: Overnight Mexican Breakfast Casserole - i heart eating. Overnight Mexican Breakfast Casserole is a savory alternative to the traditional breakfast casserole. This easy, make ahead breakfast is packed with flavor and is sure to please! I am not big on making huge breakfasts. When I get up, I’m all about getting everyone fed quickly. Plus, I’m hungry. So, if we’re going to have something more elaborate for breakfast, it pretty much has to be made the night before – like this Overnight Mexican Breakfast Casserole. One of the reasons that I like this casserole is that it’s a nice alternative to sweet breakfast casseroles. And if you love overnight breakfast casseroles, check out some of my other overnight breakfast casseroles below!

This post may contain affiliate links. Overnight Mexican Breakfast Casserole Author: Kate at i heart eating Ingredients Instructions In a large bowl, stir together black beans, Rotel, and salt. More overnight breakfast options: Overnight Bacon Asparagus Breakfast Casserole Overnight Sticky Bun French Toast. Cheesy Chicken Enchiladas Recipe. Slow Cooker Mac 'n' Cheese Recipe. Crock-Pot Chicken Teriyaki Recipe. Living Better Together: Nail-Biter Chicken Fingers. This past Christmas we got this awesome cookbook called The Snacking Dead from my uncle. As Walking Dead fans we were super excited to try out some of these recipes! This past weekend we finally had the opportunity to do so, and needless to say, we're pretty much in love with this cookbook.

Everything looks so delicious and the parody that goes along with the recipes is quite entertaining too! I wanted to make a couple of the recipes in honor of the season finale coming up on Sunday! Who's excited about it? Where all the people are at Terminus? I'm hoping we'll get a little insight during this season's finale and I'm sure it's going to be action packed because last week's episode was a happy one. The first dish we made were these Nail-Biter Chicken Fingers, they were awesome and will probably be made weekly in our house.

These chicken fingers are breaded in honey barbecue potato chips and panko bread crumbs, pan fried and then dipped in a sriracha ketchup to finish them off. Ingredients: Spicy Sausage Pasta. My absolute favorite dinners are the easy weeknight kind. The kind that can be whipped up in thirty minutes or less from start to finish and only mess up one dish. And of course, they need to knock-my-socks-off with flavor as well!

I am so in love with this spicy, creamy, cheesy pasta for all of those reasons. It is just packed with so many incredible flavors. It’s one of our new favorites — I make it all the time because it’s so yummy and easy! This amazing little pasta dish is one of my favorite recipes from one of my favorite cookbooks, The Best Simple Recipes from America’s Test Kitchens. So let me tell you about this pasta dish. First things first — the sausage. So first, add a little olive oil to an oven-safe skillet over medium-high heat until just smoking. Add the sausage. And the onions. Here’s my little secret. Oh my gosh.

Next add the dried pasta — this is so easy! Dump in some Ro-Tel, you don’t even have to drain it first. And the chicken broth. Like this. Dig in! Spiked Thin Mint Milkshake. Cheesy Chicken & Cilantro Pesto Baked Flautas on bloglovin. Mexican Tortilla Pizza. Taco Bell is my absolute favorite fast food place in the world. Oh stop, don’t judge me for it. It's a chain I have loved since the age of 14 and the older I got my affinity towards TB only grew stronger. My most favorite items are the Bean Burrito, 7-Layer Burrito, and Mexican Pizza with Beans! Yes, I usually don't eat meat at most fast foods, it’s my thing. Since I do watch what I eat most of the time, I can't afford to eat Taco Bell as often as I'd like to, however I am capable of replicating some of their delicious dishes at home.

Recently I whipped up their Mexican Pizza with Beans which resulted in a crispy outer shell by baking the tortilla. This makes a great dish to celebrate Cinco De Mayo! NUTRITION: Whole Wheat Tortillas are a great source of Protein and Fiber. INGREDIENTS (makes 4 pizzas): 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. My cousin, Ajay, has yelled at me many times for this – WHATEVA! Pinterest. Easy enchiladas & margaritas. It's been the perfect lazy weekend. No work. No travel. No stress. Yesterday I wanted comfort food--Mexican comfort food. A quick convo with my sister yielded the perfect answer: Black Bean Spinach Enchiladas. It was like she crawled into my head and pinpointed my exact craving. Before sharing the enchiladas recipe, first things first: Margaritas (who cooks without a cocktail/glass of something in hand?). Back to the enchiladas. Ingredients 10-12 small flour or corn tortillas (I used corn) 10 oz. package chopped spinach, thawed (you can use your microwave) 15 oz. can black beans, drained and rinsed 14.5 oz. can diced tomatoes with green chiles and spices, drained 3/4 cup scallions, chopped 19 oz. can green chile enchilada sauce 8oz. sour cream 3 cups shredded pepper jack cheese (I couldn't find shredded pepper jack, so I used jalapeno jack instead.

Garlic powder and onion powder (I left out the onion powder. Salt and pepper Directions 1. 2. 3. 4. 5. Peanut Butter Oatmeal White Chocolate Cookies. Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies It’s no secret that I love peanut butter and in baking there’s something magical about adding peanut butter to recipes. It just makes things better. It makes baked goods moist, rich, and decadent in a going-to-stuff-my-face kind of way. For the peanut butter allergy folks, you could most definitely use sunflower seed, almond, or cashew butter in these cookies. I also adore oatmeal cookies. Did you see my last cookie creation? When they are done right, I think that oatmeal-based cookies trump most other cookies. Today’s cookies have oatmeal in them even though they don’t have much of an “oatmeal cookie taste”.

The peanut butter flavor is more dominant than oatmeal flavor. When it comes down to it, though, I’ve really never met a cookie I didn’t like. Except dry cookies. I’ve also been eyeing the Cooks Illustrated Perfect Chocolate Chip Cookie recipe that I’ve read rave reviews about. At least not in my book. I loved these cookies Print. Buttermilk Blueberry Breakfast Cake.

I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup.

Instructions Preheat the oven to 350ºF. Copyright alexandra\'s kitchen. Baked Creamy Chicken Taquitos. Make them with some sides for a fun dinner or for appetizers or snacks at a party. Whatever you make them for, this is totally “fun food”! And if you’re viewing this in a feed reader, come on over and check out our Daily Bite section that’s full of links to more fun food! Baked Creamy Chicken Taquitos 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!) 1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well) kosher salt cooking sprayHeat oven to 425.

Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Then roll it up as tight as you can. Chicken Gyros. Juicy, tender, marinated chicken piled high on a warm pita and topped with red onions, tomatoes, feta cheese, and homemade tzatziki sauce.

This recipe is an easy and delicious way to recreate your favorite Greek chicken gyros at home. I love Greek food, it ranks right up there as my favorite ethic food. One of my favorite restaurants in Indianapolis is Santorini Greek Kitchen. It is incredible! Chicken Gyros Printer Friendly Version Ingredients: 1 1/4 pounds boneless, skinless chicken breast4 cloves garlic, smashedJuice of 1 lemon2 teaspoons red wine vinegar2 tablespoons extra virgin olive oil2 heaping tablespoons plain yogurt1 tablespoons dried oreganosalt and pepper to taste1/2 recipe of tzatziki1 large tomato, chopped1 red onion, sliced thin1/2 cup crumbled feta cheese4 pitas Directions: In a medium bowl, whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano.

Source: adapted from Beantown Baker, originally from Elly Says Opa Leave a Comment. Spinach and Artichoke Baked Pasta. If you like this recipe then PIN IT on Pinterest Everyday at 1 pm PST/ 4 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Recipes HERE Find more Recipes HERE This dish is perfect for families. You can even cut up some cooked chicken breast and add it to the pasta before you bake it.

Just think of this recipe as “comfort in a dish”. What You Need 14 oz of Orecchiette Pasta ( or short pasta) 1 Tbsp Olive Oil 1 Cup of Chopped Onion 3 Cloves of Garlic ( Minced) 1 Cup of Sour Cream 4 oz of Cream Cheese ( Room Temperature) 3/4 Cup of Parmesan Cheese 1 teaspoon Lemon Juice + Zest 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course) 13.5 Can of Artichoke Hearts rinsed and chopped 1 Cup of Mozzarella 1/2 Teaspoon of Salt 1 Teaspoon of Pepper What To Do Preheat Oven To 425 Cook pasta according to the box. Heat oil in pan and cook onions for 8 – 10 minutes. Enjoy! Spinach and Artichoke Baked Pasta : Entree.