Cook Mothers Day breakfast like a boss with these delicious ideas. Thanks mom, you rock!

Cheesy-Baked-Egg-ToastCheesy baked egg toast. RECIPE

Biscuits-and-Gravy-Casserole-0350Biscuits and gravy. RECIPE

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Sunrise baked potatoes, eggs and bacon. RECIPE

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Churro french toast. RECIPE

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Bell pepper eggs in a hole. RECIPE

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Maple bacon pancake bites. RECIPE

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Stuffed french toast. RECIPE

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Bacon, spaghetti squash and parmesan fritters. RECIPE

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Epic breakfast cupcakes. RECIPE

Click here for more breakfast ideas. Happy eating. 

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Spice up your Easter table with these delicious ideas

Spice Roasted Carrots

SPICY ROASTED CARROTS side dish.  Recipe at The Cilantropist

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SPICY MAC, HAM & CHEESE. Recipe at Flamingo Toes

Grilled Jerk Shrimp and Pineapple Skewers 500w 7740

Hot and spicy jerk SHRIMP along with sweet and juicy PINEAPPLE on a stick is a fabulous combo! Recipe at Closet Cooking

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SPICY HORSERADISH MACARONI SALAD. Recipe at noblepig.com

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POMEGRANATE – JALAPENO – GLAZED HAM. Recipe at foodandwine.com

Click here for even more lip smacking Easter recipes

5 Ghost Pepper foods that appear so innocent.

The Bhut Jolokia — also known as Ghost Pepper has been around for many centuries and it is believed to have originated in Assam, India. The word Bhut, given from the Bhutias people, means “ghost” and was probably given the name because of the way the heat sneaks up on the one who eats it. It was only introduced to the western world in 2000. In that same year, a report was published stating it’s level of heat as almost double that of a Red Savina Habanero which was believed to be the world’s hottest pepper. In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records. Here are some foods for the brave… have a huge glass of milk standing by or friends to hold you up.

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 Ghost Pepper Macaroni & Cheese. It’s not for the faint of heart or those who are on the fence about spicy foods. RECIPE by searchingfordessert.com

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Make sure to wear protective kitchen gloves -– and avoid touching your face when making these cute little crackers. RECIPE by Washington Post

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 “Ghost Pepper” combined with a soothing dose of peach jelly and brown sugar creates a sassy chicken wing sauce that is hands down one of the most delicious wing recipes ever eaten! RECIPE by BlogHer.com

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Ghost Pepper Infused Gummi Bears. If you’d like an adorable little gummy treat that’ll burn your face off, Evil Hot Gummi Bears are here to help.  Found at http foodiggity.com

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Along with chili flakes, cayenne pepper and chipotle hot sauce, this Ghost Chili Dog will have you crying or laughing.. its insane! RECIPE by Kitchen Tested

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For more recipes and ideas visit GHOST PEPPER

Chinese Five-Spice Grilled Chicken

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Ingredients

  • 1/4 cup(s) dry sherry
  • 1 tablespoon(s) Asian sesame oil
  • 1 teaspoon(s) Chinese five-spice powder
  • 1/4 teaspoon(s) ground red pepper , cayenne
  • 1 (about 3 1/2 pounds) cut-up (8 pieces) chicken , skin removed from all but wings if you like
  • 1/3 cup(s) hotlicks XXX hot sauce or your favorite hot sauce
  • 1 tablespoon(s) soy sauce
  • 1 teaspoon(s) sesame seeds

Directions

  1. In large bowl, stir sherry, sesame oil, five-spice powder, and ground red pepper.
  2. Add chicken to spice mixture and toss until evenly coated. Cover bowl and let stand 15 minutes at room temperature, turning chicken occasionally.
  3. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
  4. Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning pieces over once and removing pieces to platter as they are done.
  5. In small bowl, mix your favorite hot sauce and soy sauce. Brush mixture all over chicken and return to grill. Cook 4 to 5 minutes longer or until glazed, turning once. Place chicken on same platter; sprinkle with sesame seeds.

Enjoy!

 

Original recipe by DELISH.com

Happy Fat Tuesday

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Prep Time: 20 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour 5 Minutes

Servings: 6

Ingredients:

2 tablespoons olive oil, divided

1 tablespoon Creole/Cajun seasoning

10 ounces smoked sausage, sliced into

rounds

1 pound boneless skinless chicken

breasts, cut into 1 inch pieces

½ pound of raw shrimp peeled and deveined

1 onion, diced

1 small green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 (16 ounce) can crushed Italian

tomatoes

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon hot pepper sauce (optional)

2 teaspoons Worcestershire sauce

1 1/4 cups uncooked white rice

2 1/2 cups chicken broth

Directions:

1.

Heat 1 tablespoon of olive oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Creole/Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon olive oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

2.

In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season black pepper, salt, hot pepper sauce (optional), Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

3.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 minutes.  Stir in raw shrimp and simmer for 5 more minutes, or until liquid is absorbed and shrimp turn pink.  ENJOY!

Football Buffalo Chicken Bites

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  • 3 cups shredded cooked chicken
  • 1/4 to 1/2 cup hot sauce (or more to your taste – spicier the better! Try the Hotlicks Serrano Exrtra Hot Sauce)
  • 3 1/2 oz. cream cheese, softened
  • 2 cups sharp or medium shredded cheddar cheese
  • 1 tsp onion powder
  • 1 cup all-purpose flour
  • 4 eggs, lightly beaten
  • 3 – 4 cups Corn Flakes cereal, crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and onion powder.

Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet until ready to dip.

In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.

Photo & Recipe by Pinterest (Plainchicken.com)

Buffalo Chicken Beer Cheese Dip Recipe

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Ingredients

  • 2 tbs olive oil
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 8 oz sour cream
  • 16 oz cream cheese, softened
  • 3/4 cup Parmesan
  • 3/4 cup Mozzarella, plus ½ cup mozzarella for top
  • 1/3 cup Franks Red Hot Sauce
  • 2/3 cup IPA beer
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ½ cup blue cheese crumbles

Directions

  • Preheat oven to 350
  • Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
  • In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.
  • Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
  • Bake until warm and cheese is bubbly, about 15 minutes.
  • Remove from oven, sprinkle with blue cheese and serve warm with chips.

Photo & recipe courtesy of http://bit.ly/1fu8vua