Roast Beef Cheddar Muffins
Roast Beef Cheddar Muffins
Pizza dough smothered with a dijon horseradish cream, layered with slices of tender roast beef and cheddar cheese and gets baked then brushed with a garlic parsley butter to finish it off.
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Ingredients
1 13.8 oz can Pillsbury Refrigerated Pizza Crust Classic
1/2 cup mayonnaise
2 tbsp dijon mustard
2 tbsp horseradish
1 tbsp black pepper
8-10 slices roast beef thin from deli
8-10 slices cheddar cheese thin from deli
4 tbsp butter
1 tbsp garlic chopped
2 tbsp parsley chopped
Instructions
Preheat the oven to 375°F. Take the dough out of the fridge and allow can to sit at room temperature for 15 minutes.
In a small bowl whisk together the mayonnaise, mustard, horseradish and pepper.
Carefully unroll the dough on a lightly floured surface. Brush the horseradish mixture on top almost to edges. Layer the slices of roast beef on top and then cheese on top of the meat.
Roll up tightly starting from the longest side into a log. Using a sharp knife, cut the log into 8 pieces. Place the slices cut side up in the muffin pan coated with cooking spray. Bake for 15-18 minutes until the tops of the rolls just begin to brown.
As the rolls bake, mix together in a small bowl the butter, garlic and chopped parsley. Melt for 1 minute on high, covered. Brush over baked rolls and serve immediately.
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English muffin, egg, avocado, smoked applewood bourbon Gouda cheese. #asmrcooking #breakfast
Creative Cooking: egg with gouda & cheddar cheese on english muffin
The egg was fried with olive oil, which only took about 3 mins.
Then it was placed on toasted whole grain english muffin with gouda & cheddar cheese.
Cherry tomatoes were also fried briefly on the same pan.
4 Easy Breakfast Recipes to Transform Your Mornings
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00:00 - Intro
01:03 - Banana Nut Muffins
05:03 - Apple Pie Oatmeal
10:14 - Green Garlic Scramble
14:15 - Green Smoothie
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USA Bakeware Muffin Pan:
Soula Stainless Steel 2 TBSP Cookie Scoop:
Carbon Steel Skillet:
Sardel 2 QT Pot:
Vitamix Explorian Blender
Check out full banana muffin recipe in the blog post!
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Video Credits
Creator and Host - Mike G
Head Editor - Hayden Hoyle
Assistant Editor - Cooper Makohon
Creative Producer - Joshua Greenfield
Motion Graphics - Raphael Oliveira
Broccoli & Gouda Stuffed Cornbread
We could all use a little more broccoli on our plates, right? Now, the vegetable is wonderful just on its own--or wonderful with a little lemon and butter--but the more places I can sneak in broccoli, the better! This isn't the first thing I've snuck into a corn muffin. For example, it is great with an egg inside. But today is about broccoli.
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Full Recipe + Ingredients:
1 cup all-purpose flour
1 cup course ground yellow cornmeal
4 tablespoons brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
2 large eggs
1 cup shredded Gouda cheese (more for topping)
12 broccoli florets
Water for blanching the broccoli
Ice water for stopping the broccoli from cooking
Preheat the oven to 400 degrees F and bring a pot of water to boil.
In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Set aside.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Pour the liquid ingredients into the dry and combine fully. It is important to always go from wet to dry to avoid overworking your flour, and lumps. The other way can result in a rubbery dough and unless you are making chew toys, we just don't want that!
The water should be boiling now. Add the florets to it and blanch them for just a minute, until they turn bright green. Quickly strain them and transfer them to the ice bath. Once the broccoli has complete cooled, strain them and let 'em dry.
Put a heaping tablespoonful of batter in the bottom of each muffin case and give the pan a good shake to spread it evenly.
Place a single floret in each muffin case, upright and then top it with batter, dividing it evenly between the cases. Top with even more Gouda cheese.
Follow:
8. Bake for 20 minutes, or until the tops are golden and the cheese is melted and somewhat crispy. An inserted toothpick into the center of one muffin should come out clean when they are finished baking.
9. Remove the pan from the oven and let cool for 5 minutes before transferring the muffins to a cooling rack.
How amazing do these look cut open? Enjoy!
Making the McDonald's Egg McMuffin At Home | But Better
One of the most famous fast-food breakfasts in the world could be so much more... and we're going to make it just that. Homemade English muffins, perfectly cooked eggs, seared thick-cut smoked ham, cheddar, and light spicy mayo. Let's see how we do.
Recipe:
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