Everyone that knows Mike knows that he loves to cook and EAT breakfast – he made these from scratch and they were amazing!! :)
3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
Position the rack in the center of the oven and preheat to 325 degrees F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.
I saw Giada make this on tv – and I know that I needed to make these asap! I never made a popover before, and used my regular muffin pan to make these – they were so light and heavenly, I will definitely be making these again!
Butter, for greasing the pan
2 tablespoons extra-virgin olive oil
Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
2 cloves garlic, minced
1 cup shredded smoked mozzarella (4 ounces)
4 large eggs, at room temperature
2 cups milk, at room temperature
1 1/2 cups all-purpose flour
2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
3 tablespoons chopped fresh basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Maple syrup, for drizzling
Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity
Place an oven rack in the center of the oven and preheat to 400 degrees F. place muffin pan in oven for 20 minutes until hot. Butter muffin pan.
Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
Place the popovers on a platter and drizzle with maple syrup.
I saw this on pinterest alot – and was anxious to try this new method. It was really good! Did it taste just like rice? No! But it was a great alternative, and especially with a main dish with sauce – you might not miss the rice!
1 cauliflower – pulsed in food processor
Preheat oven to 425F. Spread cauliflower rice out on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single layer thing, you just don’t want to crowd the pan or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and Enjoy!
Caprese Quinoa Bake August 19, 2014
Is there anything better than caprese salad? I don’t think so ! And in the summer, I crave it all the time. I constantly have logs of fresh mozz and tons of basil always in my fridge :) This was fantastic!
1¼ cups uncooked quinoa, rinsed and drained
2 cups petite Roma or cherry tomatoes, halved (
2 tablespoons extra virgin olive oil, divided
Fresh ground pepper
2 small shallots, minced
3 cloves garlic, minced
¼ cup packed basil leaves, thinly sliced
4 ounces fresh part-skim mozzarella cheese, grated (about 1 cup of grated cheese)
8 ounces fresh part-skim mozzarella cheese, sliced into 1/4–inch rounds
2 beefsteak tomatoes, sliced into ¼-inch rounds
¼ cup balsamic vinegar
Preparing your Caprese Quinoa Bake:
-Pre-heat your oven to 400 degrees.
-In a small pot, bring the quinoa and 1¾ cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.
-While the quinoa is cooking, place the halved tomatoes on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and fresh ground pepper.
Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the minced shallots and garlic. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.
-In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and basil.
-Add Cheese, Transfer the quinoa mixture to a large skillet and smooth the top
Make circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa.
-Cover the skillet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 20 minutes until the cheese is bubbling and lightly browned.
While your quinoa bake is in the oven, place the balsamic vinegar in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat and set aside.
-Sprinkle your quinoa bake with freshly sliced basil, drizzle with the balsamic reduction, and serve immediately.
1 pound ground lamb – i used ground beef, couldn’t find lamb!
3 ounces feta, crumbled
2 tablespoons chopped fresh mint, plus leaves for garnish
2 tablespoons grated onion
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon EVOO
8 slider buns, split and toasted
3/4 cup tzatziki
Directions1. In bowl, mix lamb, feta, chopped mint, onion, garlic, oregano, salt and pepper. Form into 8 meatballs. In medium nonstick skillet, heat EVOO over medium-high. Add meatballs; cook until browned all over, 7 to 8 minutes. Reduce heat to medium- low; cook meatballs to desired doneness, turning often, 3 to 4 minutes more for medium. Build sliders with buns, cucumber slices, meatballs, tzatziki and mint leaves.
1/2 stick butter melted
1 tbsp hot sauce – plus more for dousing
1 lb ground chicken
1/2 cup panko
1 tsp salt
1/2 tsp pepper
4 oz blue cheese – block
8 slider buns
parsley and scallions – chopped thin
In bowl combine butter and 1 tbsp hot sauce. In another bowl mix chicken, salt, pepper, egg, panko, parsley, scallions, and 1/4 cup hot sauce. Form into 8 meatballs – grill. When done brush on hotsauce and a slice of blue cheese.