Posts tagged dinner and a movie
This lovely breakfast is featured in our Dinner and a movie series with the classic film Breakfast at Tiffany’s: Bacon, egg and toast cups.
- 3 Tbsp unsalted butter, melted
- 8 slices whole-wheat sandwich bread
- 6 slices turkey bacon
- 6 large eggs
- Coarse salt and ground pepper
- Preheat oven to 375°F, and lightly butter 6 standard muffin cups.
- Using a 4 1/4-inch round cookie cutter, or the end of a plastic cup as a cutout, cut slices of bread into 8 rounds. Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup. Use extra bread to bridge any gaps.
- In large skillet, cook bacon over medium, until almost crisp, about 4 minutes.
- Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
- Bake until egg whites are just set, about 20 to 25 minutes. Run a small knife around cups to loosen toast. Serve immediately.
TIP: If you’re baking six egg and toast cups in a 12-muffin pan, leave space in between cups for egg overflow.
In our latest Dinner and a movie series, we featured “Breakfast at Tiffany’s.” First introduced in Truman Capote’s 1958 novella, the story captivated viewers on the big screen in 1961 and again last month when it opened on Broadway. Pair the delectable plot with classic brunch staples, such as our recipe for healthy Greek yogurt pancakes:
- 1 cup nonfat plain Greek yogurt
- 2 large egg whites
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- Mix all ingredients in a medium bowl and blend until smooth. The batter will be thick.
- Preheat a griddle or large pan to medium heat, and spray with nonstick spray. Pour batter into rounds, and cook each side until golden brown. Repeat with the remaining batter.
- Serve with fresh fruit and/or syrup.
Spend a Saturday night in with this Oscar-nominated film and feast, featured in our latest Dinner and a movie.
A truly gorgeous photo by our lead photographer, Lynn W. Conway.
We can’t get this delicious Mexican chocolate cake off our minds—or any type of chocolate for that matter. Find the recipe in the Dinner and a movie section of our holiday issue.
- 1 box devil’s food cake mix, prepared
- 3 eggs (per cake mix)
- 1 cup water (per cake mix)
- ⅓ cup oil (per cake mix)
- 2 tsp ground cinnamon
- 1/4 tsp ground red pepper
- 1 Tbsp balsamic vinegar
- ½ cup powdered sugar
- Raspberries for garnish
- Preheat oven to 350°F and coat an 8-inch cake pan with nonstick cooking spray.
- Prepare the cake mix according to the package directions.
- Stir the cinnamon, ground red pepper and balsamic vinegar into the cake batter, and then pour into the pan.
- Bake for 35-40 minutes, then let cake cool completely.
- Dust with powdered sugar and top with raspberries.
Peanut butter and jelly are two staples in every kid’s diet, so including them in our grown-up lunch box for our latest
Dinner Lunch and a movie was a must.
These mouthwatering, messy cupcakes aren’t just drizzled with grape jelly, they’re filled with it. Use a plastic cupcake holder, like the one from Crate and Barrel, to stash one safely for an anytime treat.
Find the ridiculously easy recipe for PBJ cupcakes in our latest issue.
We’re snacking on sweet potato chips and a hummus sammy for lunch this afternoon. Find these healthy recipes in the
Dinner Lunch and a movie section of our new issue.
We can’t get our minds off this grilled cheese pizza sandwich from our latest Dinner and a movie feature. Try out the easy, cheesy recipe tonight:
- 2 slices of bread
- 2 Tbsp butter
- ½ cup mozzarella cheese
- Diced grape tomatoes
- Italian seasoning
- 8-10 pepperoni slices
- Dice the grape tomatoes and mix with italian seasoning.
- Heat up a skillet over medium heat
- Dip your pizza toppings in olive oil
- Butter the outside of the bread and sprinkle with garlic salt, then layer your ingredients on the bread beginning with the cheese. Make sure to add cheese between layers.
- Put your sandwich on the skillet; let the cheese melt and brown the bread to your liking
Find more delicious recipes—including Easy Mac balls(!)—in our Anniversary issue, which went live Monday.
No cookout would be complete in this city without Chicago-style hot dogs. Boil the dogs in a pot over an open fire, or throw them on the grill for this simple favorite.
- Hot dogs
- Poppy seed buns
- Green relish
- Chopped onion
- Pickle spear
- Tomato wedges
- Sport peppers
- Celery salt
For more drool-worthy recipes and photos, read our Dinner and a movie feature from our June/July issue.