Sweet Sausage and Apple Hash

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook to brown, then crumble. Add the apples, potato, anaheim pepper, and onion, season with salt and pepper and the thyme. Cook stirring frequently for 20 minutes. Deglaze the pan with the juice and stir to evaporate.
Cook the eggs any style. Place 2 on each portion of hash. Serve with toast slathered with the honey butter mixture. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Belgian Waffles

These were the best Belgian waffles I have found a recipe for. Original recipe on Something Swanky.

Belgian Waffles

Delicious, I used my Mickey Mouse waffle maker.

Course

breakfast

Prep Time

5 minutes

Servings

waffles

Ingredients

1 3/4 c flour
1/4 c corn starch
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
pinch nutmeg
1/2 tsp cinnamon
2 eggs
1 3/4 c milk
1/2 c cooking oil
1 1/2 tsp vanilla
cooking spray for waffle maker

Course

breakfast

Prep Time

5 minutes

Servings

waffles

Ingredients

1 3/4 c flour
1/4 c corn starch
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
pinch nutmeg
1/2 tsp cinnamon
2 eggs
1 3/4 c milk
1/2 c cooking oil
1 1/2 tsp vanilla
cooking spray for waffle maker

Instructions

Mix all dry ingredients together. Add eggs, milk, oil, vanilla and mix well until batter is formed. Pour 1/2c batter into hot waffle maker. Cook until golden brown. I topped mine with fresh berries and whipped cream.

Huevos Rancheros

Servings

Ingredients

1 Tbsp olive oil
1/2 cup onion chopped
3 garlic cloves chopped
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1 15 oz can black beans drained and rinsed
1/2 cup chicken broth or water
8 small 6 in. corn tortillas
2 Tbsp butter
8 eggs
1/2 cup monterey jack cheese shredded
sliced avocado, salsa, and cilantro optional

Servings

Ingredients

1 Tbsp olive oil
1/2 cup onion chopped
3 garlic cloves chopped
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1 15 oz can black beans drained and rinsed
1/2 cup chicken broth or water
8 small 6 in. corn tortillas
2 Tbsp butter
8 eggs
1/2 cup monterey jack cheese shredded
sliced avocado, salsa, and cilantro optional

Instructions

Heat oven to 200F. In a a skillet heat oil over medium heat. Stir in onion, cook 3 minutes. Add garlic, chili powder, cumin, and 1/4 tsp. of the salt, cook another 2 minutes. Stir in beans and broth, bring to a simmer and cook 3 minutes. Smash half the beans with the back of a fork and stir. Place tortillas on a baking sheet and spread 2 Tbsp. of the beans on each tortilla. Place in the oven.
Wipe out skillet, then add 1 Tbsp of the butter. Fry 4 of the eggs 2 minutes, until cooked. Transfer to tortillas in oven. Add remaining 1 Tbsp butter and repeat with remaining 4 eggs.
Remove tortillas from oven, season with remaining 1/4 tsp salt and top each with 1 Tbsp Monterey Jack. Garnish with avocado, salsa, and cilantro, if using. Enjoy!

Recipe Notes

Recipe adapted from Family Circle

Grilled Chicken with Cobb Salad

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Instructions

Pound the chicken between two sheets of plastic wrap with a mallet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, garlic, 1/2 tsp salt and pepper. Refrigerate for at least 30 minutes and up to 4 hours.
Meanwhile cook the bacon in a medium skillet over medium heat, turning, until crisp about 8 minutes. Remove to a paper towel lined plate to drain. Reserve the drippings for the dressing. Chop the bacon.
Fill a small with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water, continue cooking the remaining eggs for an additional 6 minutes, then drain and cool.
Make the dressing. Remove the 4 minute egg from the ice water and carefully peel and transfer to a blender. Add the oil, bacon drippings, 1/4 cup buttermilk, vinegar, mustard, 1/4 tsp salt and pepper. Blend until smooth and slightly thick. Refrigerate at least 15 minutes.
Preheat the grill to medium-high. Lightly brush the grill with oil. Drain the chicken, and onion, discard the garlic. Pat the chicken dry, lightly season with salt and pepper. Grill the chicken turning once until cooked through, about 8 minutes. Grill the onion turning occasionally until lightly charred about 10 minutes. Roughly chop.
Peel and chop the eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese, and 1/4 cup of the dressing in a large bowl. Divide the chicken among plated and top with the salad, bacon, and eggs. Drizzle with the remaining dressing. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Skillet Cornbread Pie

One pan dish that combines chili and cornbread, yumm!

Servings

Ingredients

1 1/2 lbs ground beef
2 8 oz cans tomato sauce
1 10 oz can diced tomatoes with green chilies
1 14 oz can pinto beans
1 14 oz can black beans
1 med onion finely chopped
4 cloves garlic minced
2 Tbsp chili powder
2 tsp cumin
1 tsp oregano
2 Tbsp olive oil
salt and pepper
1 8 oz packages cornbread mix
2 eggs
2/3 cup milk
1 8oz can creamed corn
1 cup cheddar cheese grated

Servings

Ingredients

1 1/2 lbs ground beef
2 8 oz cans tomato sauce
1 10 oz can diced tomatoes with green chilies
1 14 oz can pinto beans
1 14 oz can black beans
1 med onion finely chopped
4 cloves garlic minced
2 Tbsp chili powder
2 tsp cumin
1 tsp oregano
2 Tbsp olive oil
salt and pepper
1 8 oz packages cornbread mix
2 eggs
2/3 cup milk
1 8oz can creamed corn
1 cup cheddar cheese grated

Instructions

Preheat oven to 400F.
Heat olive oil in a large ovenproof skillet over medium-high and saute onion until softened and translucent, about 5 minutes. Stir in garlic and cook until fragrant about 1 minute. Add beef and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, stir to combine. Add tomato sauce, diced tomatoes, and all beans, stir until mixed.
Reduce heat to medium-low and let simmer 15-20 minutes, stirring occasionally.
While chili simmers, in a bowl whisk together cornbread mix, eggs, and milk. Once combined fold in corn and cheese. Pour cornbread mix on top of chili, spread into an even layer.
Place skillet in oven and bake until cornbread is cooked through and chili mixture is bubbling, about 20-25 minutes. Serve hot. Enjoy!

Recipe Notes

Recipe adapted from 12 Tomatoes