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The Ultimate Open-faced Breakfast SPAMWICH Sandwich
Breakfast

The Ultimate Open-faced Breakfast SPAMWICH Sandwich

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place pineapple slices in a non-stick skillet over low heat; sprinkle with brown sugar. Cook pineapple, shaking the pan every minute, until bottom of pineapple rings turn golden and sugar is caramelized, about 5 minutes; remove slices from pan and set aside.
  2. 2 Place SPAM with Bacon slices into the same skillet and pour 1/4 cup of reserved pineapple juice over the SPAM with Bacon; cook until juice evaporates, about 3 minutes. Flip SPAM with Bacon; pour remaining pineapple juice in and cook until evaporated, about 3 minutes more.
  3. 3 Crack eggs into a nonstick skillet over medium-low heat; cook until whites are firm and yolks are done to your liking.
  4. 4 Toast bagels; spread bagel halves with mashed avocado. Top each bagel half with tomato slices, SPAM with Bacon slices, an egg, and a pineapple slice; top with just a splash of balsamic vinegar.

By SPAMR

Blueberry Fig Jam
Breakfast American

Blueberry Fig Jam

4.8

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Mash blueberries in a small bowl with a fork; transfer to a 3 ½-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar; lightly pulse with an immersion blender until mostly smooth and some chunks remain for texture.
  2. 2 Place the pot over medium-high heat; stir continuously until comes to a boil. Reduce heat to low; cook, stirring periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny. Remove jam from the heat when jam has thickened; cool slightly, about 10 minutes.
  3. 3 Pour jam into a sterilized jar with a hermetic seal. Cool completely before refrigerating.

By The Price Family

Cilantro Lime Salad Dressing
Breakfast Mexican

Cilantro Lime Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse jalapeño, garlic, and ginger in a food processor until finely chopped. Add honey, lime juice, cilantro, vinegar, and salt. Pulse 3 to 4 times to blend.
  2. 2 Slowly pour oil into the processor with the motor running until dressing is smooth. Taste and season with salt if needed before serving.

By Lin

Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites
Breakfast American

Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites

5.0

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
  2. 2 Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
  3. 3 Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
  4. 4 Submerge mason jars into the water bath and set timer for 55 minutes.
  5. 5 Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

By France Cevallos

Hash Cake Eggs Benedict with Balsamic Glaze
Breakfast American

Hash Cake Eggs Benedict with Balsamic Glaze

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
  2. 2 Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
  3. 3 Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
  4. 4 Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
  5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  6. 6 To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

By Elizabeth

Balsamic Glaze
Pantry Italian

Balsamic Glaze

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil.
  3. 3 Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.
  4. 4 Let cool, then pour into a lidded jar. Seal and store in the refrigerator.

By Sally J

Balsamic Roasted Pork Loin
Dinner Italian

Balsamic Roasted Pork Loin

4.6

Prep
5 min
Cook
60 min
Total
195 min

Instructions

  1. 1 Combine vinegar and steak seasoning in a medium bowl; stir until seasoning is dissolved. Stir in olive oil until combined.
  2. 2 Place pork into a resealable plastic bag, then pour marinade over pork. Squeeze out air and seal the bag; marinate in the refrigerator for 2 hours to overnight.
  3. 3 When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Place pork into a glass baking dish along with marinade.
  5. 5 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into the center of the tenderloin reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.
  6. 6 Let rest for 10 minutes before slicing and serving.

By Melissa S

Strawberry and Balsamic Homemade Gelato
Dessert Italian

Strawberry and Balsamic Homemade Gelato

5.0

Prep
60 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
  2. 2 Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
  3. 3 Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
  4. 4 Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
  5. 5 Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.

By Simona

Balsamic Cream Sauce
Italian

Balsamic Cream Sauce

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

By Kevin Watral

Balsamic Ravioli
Dinner Italian

Balsamic Ravioli

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
  2. 2 Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 5 minutes. Drain.
  3. 3 Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

By vijms2

Sweet and Sour Cipollini Onions
Dinner Italian

Sweet and Sour Cipollini Onions

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
  2. 2 Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.

By TerryWilson

Fig and Ricotta Crostini
Appetizer Italian

Fig and Ricotta Crostini

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place the baguette slices on an ungreased, foil-lined baking sheet.
  3. 3 Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
  4. 4 Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

By Rachel Wolkofsky Pollack

Spicy Creamy Tomato Sauce
Italian

Spicy Creamy Tomato Sauce

4.5

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.

By ANGIBEAN

Strawberry Goat Cheese Bruschetta
Appetizer Italian

Strawberry Goat Cheese Bruschetta

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
  2. 2 Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
  3. 3 Combine strawberries and thyme in a small bowl and set aside.
  4. 4 Grill bread on the preheated grill until browned, about 3 minutes per side.
  5. 5 Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

By John Mitzewich

Peach and Tomato Caprese Salad
Lunch Italian

Peach and Tomato Caprese Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
  2. 2 Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

By Julie Hubert

Fresh Strawberry Granita
Dessert Italian

Fresh Strawberry Granita

4.8

Prep
20 min
Cook
Total
245 min

Instructions

  1. 1 Rinse strawberries with cold water, then drain.
  2. 2 Place berries into a blender with water, sugar, lemon juice, balsamic vinegar, and salt. Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish; the mixture should only be about 3/8 inch deep in the dish.
  3. 3 Place the uncovered dish into the freezer until the mixture barely begins to freeze around the edges, about 45 minutes, it will still be slushy in the center.
  4. 4 Keeping the mixture in the freezer, use a fork to lightly stir the frozen crystals from the edges in towards the center; mix thoroughly. Close the freezer and continue to chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly again with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork three to four more times until the crystals are separate and the granita looks dry and fluffy.
  5. 5 Portion granita into small serving bowls to serve.

By John Mitzewich

Balsamic Chicken
Dinner Italian

Balsamic Chicken

4.5

Prep
5 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk chicken broth, balsamic vinegar, sugar, Italian seasoning, and garlic together in a bowl. Place chicken breasts in marinade; let marinate for 10 minutes on each side.
  3. 3 Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade; reserve marinade. Place chicken in the hot skillet and cook until browned and no longer pink inside, about 7 minutes per side.
  4. 4 Pour marinade into the skillet. Cook until sauce thickens slightly, turning chicken breasts over once or twice, about 5 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

By SHERRYLYNN2

Roasted Broccoli with Garlic and Balsamic Vinegar
Dinner Italian

Roasted Broccoli with Garlic and Balsamic Vinegar

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 475 degrees F (245 degrees C).
  2. 2 Combine olive oil and garlic in a small bowl.
  3. 3 Cut broccoli into florets, leaving 2 to 3 inches of stem; spread on a rimmed baking sheet. Drizzle garlic oil over broccoli; toss to coat. Season with salt and black pepper.
  4. 4 Roast in the preheated oven until broccoli is tender and charred at edges, 7 to 9 minutes, flipping once. Transfer to a serving dish; drizzle with vinegar.

By Alyssa Long

Open-Face Mozzarella Sandwich
Lunch Italian

Open-Face Mozzarella Sandwich

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
  2. 2 Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.

By Julia Monroe

Cucumber Caprese Salad
Dinner Italian

Cucumber Caprese Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from the heat and allow to cool to room temperature.
  2. 2 While the balsamic vinegar is cooling, arrange tomatoes, cucumber, mozzarella slices, and basil leaves in a layered pattern on a small serving platter until the platter is covered. Drizzle with olive oil and season with salt and pepper.
  3. 3 Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar over the salad. Serve immediately.

By Kim

Caprese Salad with Balsamic Reduction
Lunch Italian

Caprese Salad with Balsamic Reduction

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Stir balsamic vinegar and honey together in a small saucepan and place over high heat.
  2. 2 Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.
  3. 3 Arrange alternating slices of tomato and mozzarella decoratively on a serving platter.
  4. 4 Sprinkle with salt and black pepper, tuck basil leaves around slices, and drizzle with olive oil and the balsamic reduction.

By stefychefy