» Eggs in Avocado Slices for a Festive Holiday Breakfast digg Eggs in Avocado Slices for a Festive Breakfast to Remember Holidays are a time for indulgence. A time to relax with a leisurely breakfast shared with friends and family. So. I am on the lookout for festive breakfast foods that will be memorable and worthy of a special occasion. Eggs in Bell Pepper Rings So, I decided to try my luck using an avocado slice. It was very recently that I discovered that avocados are delicious when gently cooked. Make these part of your Christmas morning this year – or your next Saturday breakfast for friends. I saw this idea on an episode of The Next Iron Chef, where heavy hitter Geoffrey Zakarian made eggs and avocados, so I decided to try this at home. There isn’t a “recipe,” really, all you do is this: Heat a non-stick skillet to low heat. NOte: this post was just made party of a link party for California Avocados on Cookin Canuck. Then, just sit back and wait for the oohs and ahhs!
Pepperoni Pizza Puffs First Patriots game of the season was last night, and Dan was giddy with excitement. Me? Not so much. As dreamy as Tom Brady is, my favorite part of watching football is the eating. I saw this recipe for pizza puffs on FoodGawker and knew right away that I was going to have to make them. These puffs are seriously delightful, guys. Ingredients: - 3/4 cup flour - 3/4 cup milk - 1 tsp baking powder - 1 cup shredded cheese (I used Parmesan and Colby Jack) - 1 large egg - 1/2 cup green onions, chopped - 1/3 cup pepperoni, chopped/diced - Salt/pepper to taste - Italian seasoning Steps: (1) Preheat oven to 400, and grease a mini-muffin pan.> (2) In a large bowl, mix everything but the Italian seasoning.** You should get a batter that’s slightly less thick than pancake batter. (3) Scoop batter into the cups of the mini-muffin pan, about 2/3 full. For other great recipe ideas, click here.
Garlic Cheese Bread Recipe I used to love eating “cheap grocery store garlic French bread.” You know, the kind that is slathered in bright yellow margarine, overly seasoned with garlic salt, and sprinkled with dried parsley leaves?! Typically, these loaves of garlic bread are packaged in some type of foil bag and you bake it at home. All I know is this… there is a time and place for this type of bread. For me, I haven’t eaten this type of garlic bread in years. Fast forward to today. The end result is a crusty rustic bread, with flecks of minced garlic hiding in the air pockets. If you love eating bread with your meals, this would be the perfect way to dress it up and feel accomplished, even if it was terribly easy to make. Garlic Cheese Bread Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 8 Preheat oven to 400 degrees. Tagged as: Bread, cheese, garlic, Vegetarian
Eggs in a Hole + Grilled Cheese = Grilled Cheese Eggsplosion! SLIDESHOW: Eggs in a Hole + Grilled Cheese = Grilled Cheese Eggsplosion! [Photographs: Robyn Lee and J. Kenji Lopez-Alt] I wish I could say that I came up with what may well be the best breakfast sandwich concept ever on my own, but I'd be lying. Like the infamous Fatty Melt (that's a burger made with two grilled cheese sandwiches as a bun, the brainchild of our own Adam Kuban), the Grilled Cheese Eggsplosion is a hybrid sandwich, combining elements from two or more sources into a single glorious dish. Added bonus: You get to make yourself a mini grilled cheese using the circular cut-outs. If all goes well, once this sucker is fried up, the cheese should be perfectly melted, and the yolks still runny so that they gush forth as soon as you cut or bite into them. Click through the slideshow for a full step-by-step breakdown of the process »
Southern Sous Chef | Jarlsberg Grilled Cheese and Ham Sandwich 1 slice... Recipe: Green Goddess Grilled Cheese Panini How do you like that – GREEN grilled cheese for St. Patrick’s Day! I made these sandwiches in homage to the salad dressing wonder that is the Green Goddess. Bursting with bright, fresh green herbs and kicked up with the bold flavors of garlic and anchovies, Green Goddess salad dressing has been making a bit of a comeback in recent years. It was first created at the Palace Hotel in San Francisco back in the 1920′s. Now it’s once again popping up at restaurants, being bottled commercially by brands like Kraft and Annie’s Naturals as well as making the rounds of the food blogs. Yes, I said invent. The green color in Green Goddess dressing, as well as in this grilled cheese version, all comes from a profusion of fresh herbs. I chose the cheeses in this sandwich for both their flavors and melting qualities. This sandwich came out exactly as I’d hoped – bold Green Goddess flavors, creamy stretch grilled cheese and GREEN. Green Goddess Grilled Cheese Panini Yield: 4-6 panini
Gruyere Surchoix and Toasted Almond Grilled Cheese | grilledshane A week ago the folks and I traveled to the great city of Pittsburgh and the Strip District for a min-vacation. For the first time, I went to the Strip with grilled cheese on the mind. With many bakeries selling fresh out of the oven bread, it was a perfect place to purchase bread for a homemade grilled cheese. We stopped at Mancini’s Bread late in the day so their selection was extremely minimal but we were lucky enough to snag one loaf of cinnamon bread. That served as the inspiration for this grilled cheese… ingredients: Gruyere SurchoixToasted AlmondsMancini’s Cinnamon Bread the cheese: gruyere surchoix Once the cinnamon bread was chosen, it was time to find a matching cheese. thoughts This grilled cheese was created from many different sources in many different cities. The almonds reminded me of the hazelnuts I recently used, but I was up for trying another nut. As was the case with the hazelnuts, I toasted these in the oven at 350* for about 15 minutes. the grilled cheese:
Caprese Grilled Cheese Sandwich I certainly have been into the fresh field ripened tomatoes lately! I have been picking up at least a full basket of them every week and most weeks they have disappeared long before the end of the week. Primarily I have been enjoying them in BLT sandwiches but recently I had a new idea and that was for a caprese grilled cheese sandwich. The idea came from a caprese salad which is a nice and simple salad that consists of tomatoes, mozzarella and basil and I figured that it would make an excellent grilled cheese sandwich! For the basil component of this sandwich I decided to go with a basil pesto as I was thinking that a pesto would work better in the sandwich than straight basil leaves and the pesto would also add even more flavour. Does this grilled cheese sandwich look good? Caprese Grilled Cheese Sandwich Servings: makes 2 sandwiches Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes Printable Recipe Ingredients Directions How to Make the Perfect Grilled Cheese Sandwich
Avocado Mac and Cheese Recipe | Stovetop Mac and Cheese My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese! If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. This avocado macaroni and cheese is so easy to make. The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime. This Stovetop Avocado Mac and Cheese is all kinds of awesome! Creamy, cheesy, and easy Avocado Mac and Cheese! Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions: 1. 2. 3. 4. Note-the lime juice keeps the avocado from browning. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! If you like this Stove Top Avocado Mac and Cheese, you might also like:
Tomato Basil Pizza The other day, I was looking at the overload of tomatoes that I bought as the season was winding down as the end of summer nears. But I realized that I was being gradually shoved out of my small kitchen by them, so I oven-roasted the louts with garlic and herbs to reclaim a few precious inches back of kitchen counter space. Yet when they were finished, I looked in my refrigerator, and there wasn’t any room in there either. So I was left holding a bowl of roasted tomatoes that needed to get used up. Coincidentally, I also had a round of yeasted dough in my refrigerator from a batch of recipe testing that hadn’t found its meaning as something else yet—as experimental leftovers are want to do. So I took it out, which made room for the tomatoes – but then I realized that was defeating the purpose, so I decide to use both of them. I’ve oven-roasted plenty of tomatoes in my lifetime, especially when I need to pull and extract as much flavor as I can from less-than-exemplary specimens. Pesto