Mar 29, 2021 | Breakfast, Easter, Recipes
True story: We are ALL about make-ahead meals here at B+C. If you’re cooking for a crowd, they’re an easy way to keep your get-togethers fun and stress-free. Our newest favorite? Sheet pan eggs! Read on to see how to make ’em for your next brunch party or busy work week.
Ingredients:
— 12 eggs
— 1/4 cup whole milk
— salt and pepper, to taste
— 1 cup zucchini, chopped and sauteed in olive oil (we used leftovers!)
— 1 cup cherry tomatoes, sliced
— 5-6 pieces of prosciutto, crisped
— 1/3 cup kalamata olives, sliced
— 1-2 Tablespoons chopped oregano, thyme and parsley
— 1/2 cup feta cheese
— toast, for serving
Instructions:
1. Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
2. Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
3. Remove eggs from the oven and cut into squares. Serve on toast with a sprinkle of fresh herbs and sea salt. Enjoy!
Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
Pour egg mixture onto baking sheet. Top with feta cheese.
Bake for 20-25 minutes, until set.
How gorgeous is that?!
Cut your sheet pan eggs into squares. Serve on toast with a sprinkle of fresh herbs and sea salt.
The perfect make-ahead breakfast or brunch for a crowd!
You could also pack these babies up for on-the-go snacking.
Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs
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Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs
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Mar 26, 2021 | Breakfast, Easter, Recipes
A whole new way to burger.
So for all you carb avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself! These Fully Loaded Burger Bowls are burgers, filled with your favorite topping! It a whole new way to burger!
Summertime, as we all know, is burger time. There’s nothing quite like a nice, juicy burger, hot off the grill, with all your favorite fixings – bacon, cheese, and some nice fried mushrooms.
Of course, a traditional burger also comes with one other thing: the bun. And for anyone who’s trying to steer clear of carbs, that kind of ruins the whole meal.
So for all you carb-avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself!
Instead of forming the beef into patties, you shape it into a little bowl and load it up with cheese, mushrooms, and bacon. Then put those filled bowls on a baking pan and bake them under a foil tent for half an hour, so all the juices from the meat blend together with those tasty toppings. You can top these with barbecue sauce, ranch dressing, diced chives, or all three.
Here’s another plus: you don’t need to wait for nice weather so you can fire up the grill. These Fully Loaded Burger Bowls are good rain or shine!
FULLY LOADED BURGER BOWLS
Ingredients:
2 lb extra lean beef
2.5 teaspoons Lawry’s Seasoned Salt
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper, Ground
3 teaspoon Worcestershire sauce
4 TB butter
2 cups sliced mushrooms
2 cups of cheddar cheese. shredded, divided
10 slices of bacon, cooked and diced
diced chives, bacon bbq sauce, ranch for topping
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Mix together beef, seasoned salt, garlic powder, black pepper and worcestershire sauce. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
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In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
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Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
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Bake at 350 covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.
Directions:
1. Mix together beef, seasoned salt, garlic powder, black pepper and Worcestershire sauce.
2. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside
3. In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
4. Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
5. Bake at 350 degrees F covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.
Calories: 690kcal (35%)Carbohydrates: 4g (1%)Protein: 71g (142%)Fat: 49g (75%)Saturated Fat: 28g (140%)Cholesterol: 230mg (77%)Sodium: 2391mg (100%)Potassium: 1146mg (33%)Sugar: 1g (1%)Vitamin A: 940IU (19%)Vitamin C: 1.6mg (2%)Calcium: 439mg (44%)Iron: 6.5mg (36%)
Fully Loaded Burger Bowls
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Fully Loaded Burger Bowls
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Mar 18, 2021 | Breakfast, Poutlry, Recipes, Snacks
Chicken and whipped feta sandwiches are the ideal addition to any springtime picnic basket.
The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.
Active: 30 mins Total: 1 hr Yield: 4
Ingredients:
1/2 pound feta, crumbled, plus 3/4 cup of the brine
1 tablespoon Louisiana-style hot sauce, preferably Tabasco
Four 4-ounce chicken cutlets
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
Four 6-inch ciabatta rolls, split and toasted
Arugula (not baby), sliced cucumber, red onion and seeded piquillo peppers, for serving
Directions:
Step 1
In a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes.
Step 2
Meanwhile, in a food processor, pulse the feta cheese and lemon juice. Slowly blend in the 1/3 cup of oil until smooth. Season with salt and pepper.
Step 3
Preheat a grill pan. Remove the chicken from the brine and pat dry; discard the brine. Brush with oil and season with salt and pepper. Grill the cutlets over moderately high heat, turning once, until cooked through, about 5 minutes total.
Step 4
Spread the rolls with some of the feta. Top with the chicken, arugula, cucumber, onion and peppers and serve.
Feta-Brined Chicken Sandwiches
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Feta-Brined Chicken Sandwiches
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Mar 16, 2021 | Breakfast, Recipes
We’re all for a delicious food hybrid, and tater tot waffles are no exception. This version is made with prosciutto, mixed greens, and mustard, but the topping options are endless—from to .
Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots. One of her more hearty ways of serving the waffles is topped with prosciutto and mixed greens, along with a quick mix of créme fraîche and mustard.
Total: 40 mins Yield: Four 8-inch waffles
Ingredients:
Nonstick cooking spray
8 cups frozen Tater Tots (32 ounces thawed)
Flaky sea salt
¼ cup crème fraîche
2 tablespoons whole-grain mustard
2 cups baby arugula
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
12 slices prosciutto
Thinly sliced cornichons (for serving)
Directions:
Step 1
Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
Step 2
Meanwhile, in a bowl, mix the crème fraîche and mustard. In another bowl, toss the arugula with the lemon juice and olive oil. Top each warm waffle with 1 1/2 tablespoons of the mustard crème fraîche, 3 slices of prosciutto and 1/2 cup of the dressed arugula. Garnish with cornichons and serve.
Tater Tot Waffles with Prosciutto and Mustard
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Tater Tot Waffles with Prosciutto and Mustard
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Feb 16, 2021 | Breakfast, Main Course, Recipes, Valentine's Day, Vegetarian
This tasty veggie lasagna will fill you right up.
Your search for an easy vegetarian lasagna stops right here! This particular recipe, which features spinach lasagna with a healthy dose of broccoli, three cheeses, basil, and your favorite red sauce (store-bought or homemade marinara sauce work perfectly!) will make you forget all about meat. We opted for frozen veggies because they are already cooked, but you can load this lasagna with other vegetables, too. Sauté peppers and mushrooms, and then stir into your tomato sauce for an extra boost of nutrients. We also picked Pecorino Romano instead of your classic Parmesan for a sharper flavor (no bland vegetarian recipes, thank you very much!). P.S. If you’re looking for the best meat lasagna, try our favorite lasagna with meat sauce.
YIELDS: 4 TOTAL TIME: 0 hours 50 mins
Ingredients:
1 10-oz package frozen leaf spinach, thawed
1 10-oz package frozen broccoli florets, thawed
1 16-oz container part-skim ricotta
2 cloves garlic, pressed
1/2 c. fresh basil, chopped
6 oz. part-skim mozzarella, grated (about 1 1/2 cups), divided
1/4 c. plus 2 Tbsp grated Pecorino Romano cheese, divided
1 1/2 c. marinara sauce
6 no-boil lasagna noodles
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Directions:
Heat oven to 425°F. Squeeze spinach of excess moisture and pat broccoli as dry as possible. Chop both and place in large bowl. Add ricotta, garlic, basil, 1 cup mozzarella, and ¼ cup pecorino and mix to combine.
Spread ½ cup marinara on bottom of 8-inch square baking dish. Top with 2 noodles. Spread one-third (about ⅓ cup) of remaining sauce over top. Dollop with one-third (about 1 cup) of ricotta mixture. Repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture.
Sprinkle with remaining ½ cup mozzarella and 2 Tbsp pecorino, cover tightly with an oiled piece of foil (to prevent sticking) and bake 15 minutes. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 minutes.
Vegetarian Lasagna With Spinach and Broccoli
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Vegetarian Lasagna With Spinach and Broccoli
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Feb 11, 2021 | Breakfast, Recipes
We all know breakfast is the most important meal of the day, but finding something the whole family can agree on? That’s another story. However, once you know how to make french toast, even your pickiest eaters will become fanatics. Our classic and fluffy french toast recipe is simple enough to serve on a weekday but can be gussied up to add to your brunch menu.
Our super easy (we promise!) recipe for making French toast from scratch takes just minutes, and it means you can get a decadent and sweet breakfast on the table even on the busiest of days (though it’s certainly not a healthy breakfast — but you already knew that). Our dish starts with milk, eggs, cinnamon, and vanilla, which get whisked together. We use challah, a sweet and eggy loaf, as the base for our classic french toast recipe, but you can use any bread you have on hand. The best french toast recipe relies on thick slices of bread that can soak up all of the spiced custard for the ultimate fluffy breakfast treat.
Once the slices are pan-fried to the perfect golden brown, you can top this easy and impressive breakfast with anything you like We love a dollop of Greek yogurt, a sprinkle of fresh berries, and a drizzle of maple syrup which makes a breakfast perfect for weekdays and special occasions alike. Or drizzle on warmed Nutella, pile on the sliced bananas, and add a scoop of the best ice cream, and this easy french toast recipe becomes dessert. Pass the fork!
YIELDS: 4 servings TOTAL TIME: 0 hours 25 mins
Ingredients:
6 large eggs
1 1/2 c. whole milk
1 1/2 tsp. ground cinnamon
1 1/2 tsp. pure vanilla extract
8 1-inch-thick slices challah bread
4 tbsp. unsalted butter
Yogurt, berries, and pure maple syrup or honey, for serving
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- In large, shallow bowl, whisk together eggs, milk, cinnamon, and vanilla.
- Working in batches, place 2 bread slices in egg mixture and let soak 2 minutes. Flip and soak 1 minute more (both sides of bread should be totally coated in mixture).
- Meanwhile, heat 1 tablespoon butter in large nonstick skillet on medium-low. Once melted, add soaked bread and cook until golden brown, 1 to 3 minutes per side; transfer to wire rack. While toast is cooking, soak next batch of challah slices.
- Repeat with remaining butter and bread. Serve topped with yogurt, berries, and syrup or honey if desired.
Best Homemade French Toast Ever
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Best Homemade French Toast Ever
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