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Quick and Delicious Taco Pull Apart Bread
Ever wished your nachos were a bit more substantial? Enter Taco Pull Apart Bread – a deliciously cheesy, carb-loaded delight that packs all your favorite nacho ingredients into one irresistible loaf. Perfect for game days, parties, or whenever you crave a fun and filling snack, this recipe is sure to be a hit.
Super Bowl season is here, and while I might not be the biggest football fan, I’m always excited about the snacks. There’s something uniquely satisfying about enjoying bar-style food in the comfort of your own home, especially when it’s as cozy and indulgent as this pull-apart bread.
Imagine lounging in your comfiest clothes, savoring layers of crispy bread stuffed with seasoned taco meat and gooey cheese. It’s the ultimate comfort food experience, perfect for lazy Sundays or when you want to treat yourself. Get ready to elevate your snack game with this mouthwatering creation!
Ingredients:
- 1 loaf bread of choice
- 1.5 – 2 cups cooked seasoned ground taco meat*
- 2 cups shredded cheese (I used Colby Jack)
To serve:
- 1 -2 diced tomatoes
- Sliced green onions or chives
- Sour cream
- Salsa
- Guacamole or cubed avocados
Instructions:
- Preheat the oven to 375°F. Take your loaf and slice it, making 1-inch diagonal cuts in one direction, being sure not to cut through the bottom of the loaf. Rotate and slice in the other direction.
- Stuff the cuts with taco meat and cheese, making sure to reach all the way down to the bottom of the loaf.
- Wrap the loaf up in foil and bake for 10 minutes. Unwrap and bake until all the cheese is golden, melty, and delicious, another 10 minutes or so.
Helpful Hints:
- Using sliced cheese can make stuffing the bread easier.
- A ciabatta pillow is recommended for its lower profile, making it easier to stuff.
- Ensure to stuff all the cuts well for a fully loaded pull-apart bread.
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Addictive Appetizers: Sausage Cheese Balls Recipe
These crispy on the outside, tender on the inside sausage cheese balls are absolutely addictive. Perfect for holiday party season! If you have a holiday party and I’m invited (I hope I’m invited!), I’ll be hanging out at the appetizers, just eating away, awkwardly avoiding conversation unless it’s about said appetizers. I swear I could live on appetizers (or mini food items) because I love variety. But then again, if I really like something, I can eat a lot of it and mini makes it more fun. Fun like these sausage cheese balls.
Ingredients:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups shredded cheddar (I used a mix of sharp cheddar and sharp white cheddar)
- 1.25 lb. hot Italian or breakfast sausage, casing removed
- 1/2 cup sliced green onions
- Grating of fresh nutmeg, optional
- 2 tablespoons milk
Helpful Hints:
- Make ahead: Prepare the mix, form the balls, and place them in the fridge until ready to bake.
- Use a cookie scoop for uniform balls.
- A mix of sharp cheddar and sharp white cheddar gives a great flavor.
- Fresh nutmeg adds a unique touch but is optional.
Instructions:
- Preheat the oven to 450°F. Line a large baking sheet with foil and lightly oil it.
- In a large bowl, whisk together the flour, baking powder, and salt. Stir in the cheese, then mix in the sausage, green onions, and nutmeg with your hands until it comes together like a dough.
- Add the milk, mixing until just combined and you can form balls of sausage with your hands.
- Using a cookie scoop, scoop the mixture into 1-inch balls, placing them on the prepared baking sheet.
- Bake at 450°F for 12 to 15 minutes, or until cooked through. Turn the broiler on for 1-2 minutes for extra color.
- Let rest for 5 minutes (they need to cool slightly before they will release from the foil), then enjoy hot or at room temperature!
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Breakfast Bing Bread with Bacon and Eggs
Bing bread like you’ve never seen it before: your favorite Chinese scallion pancake stuffed with bacon, served up with eggs! Bing bread is the new bao. Just take a look at the latest trends – there’s nary a bao to be found. Baos are old news, bring in the bing!
I will forever and ever love the fluffy softness of bao, but I’m never one to turn down a fluffy, crispy, bing bread. I love scallion pancakes, or cong you bing, or whatever you might call them. What’s not to love about multiple layers of crispy, flaky dough. Especially when it’s stuffed with bacon. With a random package of bacon in the fridge, bing bread seemed like the perfect idea.
This is a really easy recipe to make and if you’re thinking of having a lazy Sunday brunch, just make them the day before, freeze them (with parchment in between), then fry them up when you want to eat them. If you haven’t had Chinese bing before, they’re essentially a flaky, multilayered, laminated pancake. Just like a laminated dough, fat is put in between layers to help puff up the space between.
Bing are made with hot water dough, which helps with flakiness. It also happens to be easier to roll out because hot water doughs don’t have as much gluten– the hot water denatures the proteins so the dough making the dough less stretchy so you can roll it out thinner. Thin equals lots and lots of layers, which is a good thing.
Basically, all you really need to know about this is: bacon + crispy layers + eggs + ketchup = deliciousness. Done. Hope you guys have an awesome weekend!
Ingredients:
- 4 slices bacon, chopped
- 2 1/2 cups all-purpose flour
- 3/4 cups boiling water
- 1/4 cup cold water
- 1 1/2 teaspoons salt
- 3 tablespoons bacon fat
- Freshly ground black pepper, to taste
- Chives, if desired
- Oil for the pan
- Fried eggs, to serve
- Sour cream, to serve
- Ketchup, to serve
How to Make It:
- Fry the bacon until crispy. Remove and drain on paper towels. Save the bacon fat.
- Whisk together the flour and salt. Stir in the hot water, using a wooden spoon, and then, when the dough is cool enough to handle, add the cold water and knead until smooth. Transfer to a clean bowl, cover, and let rest for 1 hour.
- Divide the dough into 4 equal portions. Keep the other portions of dough covered while you use a rolling pin to roll out the dough, as thin as possible. Brush or use an offset spatula to spread on an even layer of bacon fat, leaving an inch border at the “top” of your piece of dough. This is to help you seal the pancake together; if you brush the fat all the way to the edges, it will be harder to seal.
- Evenly sprinkle on bacon, chives, and pepper, then roll up the dough like you would if you were making cinnamon buns, kind of like a jelly roll/tube. Then, form a coil and pinch the end so it sticks to itself and the pancake is round. Flatten the coil with the palm of your hand and proceed to use your rolling pin to roll the coil into a flat pancake. Don’t worry about any pieces of bacon that start popping out. Roll it out so the pancake is about 4-6 inches. Repeat with the remaining dough.
- To fry, heat up a bit of oil in a large frying pan over medium to medium-high heat. When hot and shimmery, swirl the oil around and then add the pancake and cook until the bottom of the pancake turns golden brown and crispy and the top starts puffing up gently. Flip and cook the other side until brown and crispy and the pancake is cooked all the way through.
- Serve with sour cream, fried eggs, and ketchup!
Helpful Hints:
- Use a non-stick pan to ensure your pancakes don’t stick.
- If you prefer a spicier kick, add a pinch of chili flakes to the bacon filling.
- Freeze any extra pancakes with parchment paper between them for easy reheating.
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Crisp and Fluffy Sourdough Focaccia
Use your sourdough starter to make yourself a small batch of perfectly fluffy and crisp sourdough focaccia. This sourdough focaccia recipe is perfect for two or just one person who loves bread. It’s crisp and fluffy, dimpled with pools of glossy olive oil, and finished with a generous sprinkle of flaky sea salt. The two-day process ensures that the focaccia develops its flavor, making it truly delicious. With high-quality olive oil and a light sprinkling of rosemary, this focaccia is bound to become a favorite.
Ingredients:
- 1 cup sourdough starter
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 tsp salt
- 2 tbsp olive oil (plus extra for drizzling)
- Flaky sea salt for finishing
- Fresh rosemary for topping (optional)
Helpful Hints:
- The two-day process is essential for developing the sourdough flavor.
- Use high-quality olive oil for the best flavor.
- Customize your focaccia with fresh herbs, olives, or tomatoes.
How to Make Small Batch Sourdough Focaccia
Step 1: Prepare the Dough
Combine the sourdough starter, flour, water, and salt in a bowl. Mix until a shaggy dough forms. Knead the dough until it becomes smooth and elastic, about 5-7 minutes. Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.Step 2: Slow Ferment in the Fridge
After the initial rise, transfer the dough to the refrigerator and let it ferment overnight. This slow ferment will develop the flavor of the sourdough.Step 3: Proof the Dough
The next day, remove the dough from the fridge and let it come to room temperature. Allow it to proof for 2-4 hours, or until it is bubbly and airy.Step 4: Prepare for Baking
Preheat your oven to 450°F (230°C). Drizzle olive oil into a 6-inch baking pan. Transfer the dough to the pan and gently stretch it to fit. Use your fingers to dimple the dough all over, then drizzle generously with more olive oil and sprinkle with flaky sea salt and rosemary if using.Step 5: Bake the Focaccia
Bake the focaccia for 20 minutes, or until it is golden brown and crisp on the edges. Remove from the oven and let it cool slightly before slicing and serving. -
Classic Ricotta Toast Recipe
Ricotta toast is here to stay. It’s creamy, full of protein, and the best base for customizing. Ricotta toast is the perfect way to start your day, as a light lunch, or snack.
What is Ricotta Toast?
It’s as simple as the name: it’s ricotta on toast. I’m not too sure where it came from, it’s just about as simple as butter on toast, but so much more luxurious and better. If it’s your first time having ricotta toast, I recommend a really good slice of bread, toasted until it’s golden with a couple of deeply caramelized spots, topped off with creamy whipped ricotta, a drizzle of extra virgin olive oil, flaky sea salt, and freshly cracked pepper.
Best Bread for Ricotta Toast
I love all bread but for ricotta toast I recommend a hearty loaf like sourdough. You want something with structure and crunch. There are so many amazing sourdough bakeries out there right now and if you have the time and inclination, you can even make your own – it’s magic! Good sourdough isn’t sour, it’s perfectly balanced, complex, and the best base for topping. If you don’t have access to really good sourdough and don’t want to make your own, try whipped ricotta toast on slices of a crusty country loaf, a hearty whole wheat bread, or even bagels. Whipped ricotta also tastes amazing on pancakes or waffles.
Ingredients:
- 1 cup ricotta (full fat preferred)
- 4 slices sourdough bread
- Toppings optional as desired (see post)
What is Ricotta?
Ricotta is a cheese, originally made in Italy but now available worldwide. It’s a soft, creamy cheese with small curds that are mild and slightly sweet. It’s fluffy, fresh, and creamy. You’ll find it in tubs in the refrigerated section and it tastes amazing with pasta, as a base for dips, on pizza, and in desserts.
How to Make Whipped Ricotta
To make whipped ricotta, start with whole milk ricotta and add it to a food processor. Blend until the ricotta is creamy, fluffy, and smooth, about 1-2 minutes. You can season it with salt and pepper right away but I like to leave it plain so I have the option of using it as a base for both sweet and savory toasts. Whipped ricotta will keep in the fridge, tightly covered, for up to 3 days.
Ricotta Toast Variations
- Classic Ricotta Toast
- Spread a generous amount of whipped ricotta on toasted sourdough, then drizzle with extra virgin olive oil and balsamic (if desired) and finish with flaky sea salt and freshly cracked black pepper.
- Honey and Thyme Ricotta Toast
- Spread a generous amount of whipped ricotta on toasted sourdough, then drizzle with a generous amount of honey and finish with fresh thyme. Pro tip: a sprinkle of flaky sea salt takes this over the top!
- Avocado Ricotta Toast
- Spread a generous amount of whipped ricotta on toasted sourdough, top with slices of avocado, a drizzle of extra virgin olive oil, flaky salt, pepper, and herbs, if desired.
- Crispy Pesto Egg
- Spread a generous amount of whipped ricotta on toasted sourdough. Heat up 2 tablespoons of pesto in a nonstick pan over medium heat. Add a cracked egg to the pesto and cook the egg to your desired doneness. Scoop the fried egg and pesto over the ricotta toast.
- Tomatoes and Basil
- Spread a generous amount of whipped ricotta on toasted sourdough, then top with sliced or quartered tomatoes, basil, a drizzle of extra virgin olive oil (and balsamic if desired), flaky salt and black pepper.
- Jam and Whipped Ricotta
- Spread a generous amount of whipped ricotta on toasted sourdough, then top with your favorite jam.
- Prosciutto and Peaches
- Spread a generous amount of whipped ricotta on toasted sourdough, then arrange thin slices of prosciutto and juicy peaches on top. Finish with extra virgin olive oil and freshly cracked black pepper.
- Cacio e Pepe and Ricotta
- Spread a generous amount of whipped ricotta on toasted sourdough, then top with a generous amount of freshly grated parmesan and freshly cracked black pepper.
- Carbonara Ricotta
- Spread a generous amount of whipped ricotta on toasted sourdough, then top with crispy pancetta (or bacon), a poached egg, and a generous amount of freshly grated parmesan.
- Berries and Ricotta
- Spread a generous amount of whipped ricotta on toasted sourdough, then top with fresh berries, a drizzle of honey, and some fresh mint or thyme.
What to Serve with Ricotta Toast
- The best bacon ever, twisted bacon
- Crispy fried eggs for an extra boost of protein
- Super addictive hot Chinese chili oil
- Garlicky pan seared mushrooms
Helpful Hints:
- Use high-quality sourdough bread for the best results.
- Whip the ricotta until it’s very smooth for a luxurious texture.
- Experiment with different toppings to find your favorite combination.
- Toast the bread until golden with some caramelized spots for extra flavor.
- Store any leftover whipped ricotta in the fridge for up to 3 days.
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Festive Cranberry and Brie Grilled Cheese
This cranberry and brie sandwich is melty sweet and savory perfection. Rolling in with a quickie: a triple decker cranberry and brie grilled cheese. I love cranberries and brie together. There’s something ultra festive about cranberries and brie together. I think it might be because the very first time I ever had brie was at a Christmas party.
Ingredients:
- 1 tablespoon room temperature butter
- 3 slices bread of choice (I used sourdough)
- 6 slices brie cheese
- 2 tablespoons cranberry sauce
Festive Cranberry and Brie Grilled Cheese:
- Melt a bit of the butter (not all of it) in a non-stick frying pan over medium heat.
- Add one slice of bread and top with half the brie. Dot it with cranberry sauce and then put another slice of bread on top.
- When the bottom is golden brown, flip, add a bit more butter to the pan. On top of the toasted side, add the remaining brie and cranberry sauce, topping with the third slice of bread.
- When the bottom is golden, add the last bit of butter to the pan, flip and cook until golden and melted. Enjoy!
Helpful Hints:
- This recipe works as a regular grilled cheese too if you don’t want to triple decker it.
- Adjust the amount of cranberry sauce and brie to your taste.
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Quick and Crunchy Air Fried Brussels Sprouts
Make crispy air fryer Brussels sprouts in just minutes. If you love deep fried Brussels sprouts, you’re going to love air fryer Brussels sprouts!
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: minced garlic, shallots, or onions for added flavor
How to Make Crispy Air Fryer Roasted Brussels Sprouts:
- Preheat the air fryer to 375°F.
- Trim and halve the Brussels sprouts for quicker cooking and more surface area to crisp.
- Toss the Brussels sprouts with olive oil, salt, and pepper.
- Place the Brussels sprouts in the air fryer basket in a single layer.
- Air fry for 15-20 minutes, shaking the basket every 5 minutes for even cooking.
- While the Brussels sprouts are cooking, prepare your desired dressing or sauce (see suggestions below).
- Once the Brussels sprouts are crispy and golden, remove from the air fryer and toss with the dressing or sauce.
- Serve immediately and enjoy!
Dressing and Sauce Suggestions:
- Garlic Butter: Mince 2 cloves of garlic and heat with 1-2 tbsp butter over low heat.
- Creamy Dijon: Whisk together 1 tbsp olive oil with 1-2 tsp dijon mustard and 1-2 tsp apple cider vinegar.
- Lemon Dill Butter: Melt 1-2 tbsp butter over low heat and mix in 1 clove minced garlic with 1 tbsp freshly chopped dill and the zest of 1 lemon.
- Balsamic Butter: Melt 1-2 tbsp butter and whisk with 1-2 teaspoons balsamic vinegar.
- Honey Mustard: Whisk together 1 clove minced garlic with 1 tbsp honey and 1/2 tbsp whole grain mustard and olive oil.
- Honey Garlic: Heat up 1-2 tbsp honey with 2 tsp soy sauce and 1 clove garlic.
- Vietnamese Fish Sauce: Whisk together 1 tbsp neutral oil with 1 tsp fish sauce, 1 clove garlic, 1 tsp sugar, and a pinch of pepper flakes.
- Spicy Chili Oil: Mix together 1 tbsp soy sauce with 1/2 tbsp Chinese chili oil and 1/2 tbsp rice vinegar.
- Miso: Whisk together 1 tbsp neutral oil with 1-2 tsp miso, 1 tsp rice vinegar, pinch of sugar.
Helpful Hints:
- To get extra crispy Brussels sprouts, add aromatics like garlic or shallots while air frying.
- Shake the air fryer basket frequently to ensure even cooking.
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Easy Baked Buffalo Tofu
Buffalo tofu bites are here for all of your snacking needs: spicy, savory, and crisp on the outside and creamy on the inside. Crispy Oven Baked Buffalo Tofu Bites are perfect for any occasion!
Ingredients:
- 1 package pressed or firm tofu*
- 1 tablespoon cornstarch
- 1/4 cup sriracha
- 2 tablespoons butter
- 2 tablespoons honey
How to Make It:
- Preheat the oven to 400°F.
- Dry off your tofu with a paper towel and cut into 1/2 inch cubes.
- Toss the tofu cubes with the cornstarch and arrange them on a parchment paper-lined baking sheet.
- Bake for 30-45 minutes, flipping the tofu cubes midway through.
- When you have 5 minutes left on the baking time (the tofu should be a light golden brown), start the sauce. In a frying pan, heat up the sriracha, butter, and honey over medium heat until combined and bubbly.
- Remove the tofu from the oven and toss in the sauce. Enjoy hot!
Helpful Hints:
- Pre-make the batter. It can hang out in the fridge, covered, and the flour can really get hydrated, making the batter smooth. It’ll help the crispiness of the outsides.
- Use a lot of oil. Oil is what is going to make the outsides crispy and easy to flip.
- Use a generous amount of batter. Professional takoyaki vendors almost always overfill the rounds of their grills and stuff the excess inside the ball so that each ball is perfectly round. Top up the batter if needed.
- Move the balls around. After the balls are lightly grilled and hold their shape, move them around the pan. Lots of home takoyaki pans have uneven heat so moving them around with help with browning.
- I buy pressed tofu at the store, but I know some places don’t sell it. You can substitute regular medium or firm tofu, just cut it and place it on clean paper towels to drain, flipping every so often until it removes most of the excess moisture.
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Easy California Roll Avocado Toast
If you’re an avocado toast lover, this California Roll Avocado Toast Recipe is for you. Combining the creamy goodness of avocado with the fresh flavors of a California roll, this toast is a must-try.
Ingredients:
- 1 slice of good quality sourdough bread
- Kewpie mayo
- 1/2 avocado, sliced
- 1/4 cup fresh crab
- Cucumber slices
- Seaweed strips
- Toasted sesame seeds
- Salt and freshly ground pepper
- Salmon roe or tobiko (optional)
How to Make It:
- Toast your bread according to your preference.
- Smooth on a generous amount of kewpie mayo.
- Top with sliced avocado, crab, cucumber, seaweed, sesame seeds, salt, and freshly ground pepper.
- Add optional fish eggs if using.
- Enjoy your gourmet avocado toast!
Additional Tips:
- Choosing the Bread: For the best avocado toast, choose a high-quality sourdough or a whole grain bread. The crunch and flavor of the bread will complement the toppings perfectly.
- Avocado Ripeness: Make sure your avocado is perfectly ripe. It should give slightly when you press it but not feel mushy.
- Kewpie Mayo: This Japanese mayonnaise adds a unique umami flavor that regular mayo doesn’t. It’s sweeter and more savory, making it a perfect addition to this dish.
- Seaweed and Sesame Seeds: These add a touch of umami and crunch, elevating your avocado toast to a whole new level.
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Authentic Takoyaki Recipe
The ultimate Japanese street snack, now in your own home. Have a takoyaki party this weekend! Takoyaki literally translates to “octopus fried,” but they aren’t just fried octopus – they’re tiny, piping hot balls of batter filled with green onions, ginger, crispy tempura bits, and octopus. It’s crisp, it’s gooey, it’s delicious. The best Japanese street food!
Takoyaki – The Ultimate Japanese Street Snack
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups dashi stock
- 1 tsp soy sauce
- 1/2 cup cooked octopus, diced
- 1/4 cup green onions, chopped
- 1/4 cup tempura bits (tenkasu)
- Pickled ginger, chopped
- Takoyaki sauce
- Kewpie mayo
- Bonito flakes
- Aonori (seaweed powder)
Step-by-Step Instructions for Takoyaki:
- Prepare the Batter:
- In a large bowl, whisk together the flour, eggs, dashi stock, and soy sauce until smooth.
- Heat the Takoyaki Pan:
- Preheat the takoyaki pan over medium heat and brush each cavity with oil.
- Cook the Takoyaki:
- Pour the batter into each cavity of the takoyaki pan, filling it to the top.
- Add a piece of octopus, some green onions, tempura bits, and a bit of pickled ginger to each cavity.
- When the edges start to cook, use skewers to turn each takoyaki 90 degrees. Add more batter if needed to form a round ball.
- Continue turning the takoyaki until they are golden brown and crispy on all sides.
- Serve:
- Remove the takoyaki from the pan and place them on a plate.
- Drizzle with takoyaki sauce and Kewpie mayo.
- Sprinkle with bonito flakes and aonori.
- Serve immediately while hot.
Helpful Hint:
- To ensure your takoyaki are perfectly round, overfill the pan cavities slightly and use the excess batter to shape the balls as they cook.
Alternative Ingredients:
- Swap octopus with shrimp, chicken, or tofu for different variations.
![A slice of California roll avocado toast with avocado, crab, cucumber, seaweed, and sesame seeds on a [blue/orange/green/yellow/red] plate on a dark, black wooden texture surface.](https://www.greenangrycake.com/wp-content/uploads/2024/07/Cooking-Terms-Made-Simple-59.jpg)
