Breakfast

#FoodieExtravaganza: Croissants

~ lk529 ~ 22 Comments

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January 30th is National Croissant day and that’s what the #FoodieExtravaganza crew is celebrating today! This month’s host is Kathleen from Fearlessly Creative Mammas.

I wasn’t going to participate this month due to holiday travels but then there was a sign from the cooking gods that I was indeed intended to party with the foodie crew.

For Christmas my brother gave my husband Bobby Flay’s newest cookbook, Brunch at Bobby’s. We have already made three recipes from this book, if you love breakfast as much as we do I couldn’t recommend adding this one to your collection enough!

Last week as I was getting ready to prepare a jalapeno pesto, my husband flipped open the book to Almond Croissant French Toast. He ogled at the photos and I decided that I (well, actually, my husband ended up being the chef while I kept a hungry 2 month old content) could easily whip up that brunch on Sunday giving me plenty of time to type up this blog post and edit the photos. All I had to do was buy 4 large croissants. An errand that acted as a win-win. I took the boys out of the house and traveled to a market with a wonderful bakery 30 minutes from the house, allowing my husband some peace and quite to work on his thesis.

Funny story, too! I spent more time in the parking lot than I did inside the market. Both boys had fallen asleep on the drive and because I was trying to keep them out of the house I decided to fuel my Candy Crush addiction while I waited for Firecracker to wake up. (Treat would remain in his car seat so that wasn’t a limiting factor.) Upon returning to the car with our purchases Treat was hungry. When I need to nurse while out and about I allow Firecracker to “drive.” He just LOVES being in the front seat turning the steering wheel and pushing all of the buttons. He was climbing up into the driver’s seat as I was climbing into the back to retrieve Treat from the car seat while an older gentleman was walking by. He gave some funny looks and I got a laugh out of it. When he returned to his vehicle I was up in the passenger seat nursing Treat and Firecracker was happily standing in the driver’s seat doing his thing. The confusion on the gentleman’s face amused me greatly. (He probably thought I was another kid left in a vehicle; he probably couldn’t see the 2 month old.) He sat in his car a while on his phone and I honestly wouldn’t have been surprised if the cops arrived having received a report of unattended children in a vehicle.

This French Toast makes for a decadent brunch! One croissant and some fresh fruit is plenty to satisfy. We actually made the Almond Syrup a couple of days earlier for some pancakes and discovered that the almond extract was really strong so we omitted it* from the custard. If you want to serve your French toast with plain syrup do not omit the almond extract; I’ve declared it as “optional” in the ingredient list. Another component of this dish is using clarified butter – a task my husband ambitiously took on. It’s a step I would not skip either. I think if these croissants were fried in regular butter the butter flavor would be too strong; there’s butter in the syrup and croissants are buttery, too!

Almond Croissant French Toast

Ingredients:

  • 2 eggs
  • 2 egg yolks
  • 2 tbsp sugar
  • 1 1/4 C heavy cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract (optional* – see comment above)
  • 4 fresh large croissants
  • 1 stick butter

Steps:

  1. Make clarified butter: Over low heat, melt butter until a foam forms on the top of the butter. Remove from heat and skim off the foam – discard. Pour the butter into a dish, being sure to leave behind any butter solids -discard those, too.
  2. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
  3. In a wide bowl whisk the eggs, egg yolks, and sugar until smooth. Whisk in the cream, extracts, and a pinch of salt.
  4. Cut the croissants in half lengthwise. If it’ll fit in your skillet, leave the croissants butterflied instead of fully cut.
  5. Heat 2 tbsp clarified butter in a large skillet over medium heat. Soak one croissant in the custard from Step 3 for 10 seconds on each side. Add to the skillet and cook 1-2 minutes on each side until golden brown. Place on the prepared baking sheet and keep warm in the oven.
  6. Repeat Step 5 until all 4 croissants are cooked. Serve with Almond Butter Syrup (recipe below).

Almond Butter Syrup

Ingredients:

  • 1/2 stick butter
  • 1 C pure grade B maple syrup
  • 1/4 tsp almond extract
  • 1/4 C almonds, coarsely chopped

Steps:

  1. In a small saucepan over medium heat melt the butter. Add the remaining ingredients and cook until warmed through.
  2. Leftover syrup can be stored in the fridge, the butter will separate so heat again before using.

*These recipes are adapted from Brunch at Bobby’s*

Almond Croissant French Toast for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out more ways to celebrate National Croissant Day on January 30th:

Beefy Green Chile Braid by Fearlessly Creative Mammas

Pain Au Jambon by Culinary Adventures with Camilla

Pain Au Chocolat by Making Miracles

Sausage, Egg and Cheese Croissant with Maple Dijon Sauce by Tara’s Multicultural Table

Cinnamon and Apple Croissant Bread Pudding by The Freshman Cook

Chocolate Croissants by A Day in the Life on the Farm

Croque Monsieur Croissants by Caroline’s Cooking

Bacon Fig Dippers for Melty Cheese by Cooking with Carlee

Triple Meat Croissants Breakfast Casserole by Cookin’ and Craftin’

Coronation Chicken Horns by Food Lust People Love

Breakfast Croissant Ring by Our Good Life

Baked Cinnamon Raisin Croissant French Toast from From Gate to Plate

Disclaimer: This post contains affiliate links.

#MuffinMonday: Lemon Ricotta Muffins

~ lk529 ~ 15 Comments

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. And I’ve decided to join in the fun! I’ve been a part of this group for a couple of months now but today is the first day I am able to post with the gang. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

We went through a spell with Firecracker where the only thing he’d eat was a waffle. I became creative in adding some extra nutrition to the breakfast item through apples, sweet potatoes, and Greek yogurt. The waffle obsession has slowed if not died and I’m happy to report the adventurous eater is slowly reemerging. I’m looking forward to continuing to post with this group once a month as it seems muffins offer another food medium to sneak in some good nutrition.

Today’s muffins are filled with ricotta cheese and lemon. The ricotta cheese provides extra protein and calcium and yields perfectly light and fluffy muffins.

I’ve had this recipe on my radar for 11 months and finally had some leftover ricotta (from Thanksgiving) to make it! (I’ve been using my leftover ricotta for pasta instead.) Tara’s muffins are much prettier than mine because she put coarse sugar over the top.

This recipe makes 1 dozen kid-approved muffins.

Lemon Ricotta Muffins

Ingredients:

  • 1 C flour
  • 3/4 C cake flour
  • 3/4 C sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg, beaten
  • 3/4 C ricotta cheese
  • 1/2 C water
  • 1/4 C canola oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla bean paste (I used Nielsen-Massey)

Steps:

  1. Preheat oven to 375 degrees F. Line a muffin tin with liners.
  2. In a large bowl whisk together the flours, sugar, baking powder, and salt.
  3. In an other bowl fold together the egg, ricotta, water, oil, lemon juice, lemon zest, and vanilla.
  4. Mix wet ingredients into dry ingredients. DO NOT OVER MIX.
  5. Divide batter into prepared muffin tin. Bake 16 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool in the pan for 5 minutes before transferring to a cooling rack.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/lemon-ricotta-muffins/*

lemon ricotta muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Bacon Cheddar Corn Muffins from Making Miracles

Banana Cranberry Muffins from A Day in the Life on the Farm

Banana Streusel Muffins from All Roads from Lead to the Kitchen

Healthy Morning Glory Muffins from Farm Fresh Feasts

Lemon Ricotta Muffins from Sew You Think You Can Cook

Savory Corn Bread Muffins from Karen’s Kitchen Stories

Sticky Toffee Bran Muffins from Food Lust People Love

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. 

Countdown to 2016: Breakfast

~ lk529 ~ 8 Comments

countdownto2016It’s day two of the Countdown to 2016 and it’s my favorite day – breakfast!

The amount of breakfast recipes had to have doubled over this past year. I know our consumption of waffles and pancakes had a serious spike in stats! My Firecracker went through a picky eating phase where he’d only eat breakfast foods, and I’m not talking eggs and sausage. I found ways to up the nutritional value of those much loved waffles and pancakes to make myself feel better about it. He’s clearly my son because I could eat waffles for every meal of the day (and I’m not ashamed to admit it’s definitely been done.) I’ll be expanding the breakfast repertoire next year though with #MuffinMonday!

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes. Scoot on over to her page to see more round-up recipes.

Apple Pie Waffles

Blueberry Cherry Coffee Cake with Walnut Streusel

Buttermilk Whole Wheat Waffles

Cherry Coffee Cake

Maple Blueberry Pancakes

Oatmeal Pancakes

Poppy Seed Muffins with Dried Cherries

Strawberries and Cream Muffins

Vanilla Orange Scones

2015 Breakfast Round-Up

CIC: Cocoa & Cranberries plus #SundaySupper: Last Minute Holiday Recipes

~ lk529 ~ 20 Comments

CIC-header

This month the 20th falls on a Sunday. I had already planned on participating in this month’s Crazy Ingredient Challenge and today’s Sunday Supper theme. I was simply going to post twice today, but then I realized that my Crazy Ingredient Recipe was quick, easy, and festive! Tada! One recipe, two events. (Let me tell you, this exhausted Mama will accept a “short cut” wherever she can.)

This month’s Crazy Ingredient Challenge is the festive pairing of cocoa and cranberries. I couldn’t be more thrilled! I love cranberries and have been enjoying them so much this season that my husband said he is “cranberried out!” I don’t know how that could ever be a thing. And it can’t be because that sure didn’t stop him from eating his fair share of these mini muffins!

These mini muffins are the perfect grab-and-go breakfast to get you through a busy Christmas morning. Tart cranberries and sweet white chocolate are a perfect marriage when encased by a light and fluffy chocolate muffin that’s not too sweet. Be sure to scroll past my recipe for more last minute holiday recipe ideas! Thank you to Wendy Hammond of Wholistic Woman and T.R. Crumbley of Gluten Free Crumbley for hosting the Sunday Supper event.

This recipe makes just over 4 dozen mini muffins.

Chocolate Cranberry Mini Muffins

Ingredients:

  • 1 3/4 C flour
  • 3/4 C sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 C sour cream
  • 1/4 C vegetable oil
  • 1/4 C milk
  • 1/4 C cocoa powder
  • 1 1/2 tsp vanilla extract
  • 3/4 C cranberries, chopped
  • 1/4 C white chocolate chips

Steps:

  1. Preheat oven to 375 degrees F. Line mini muffin tins with liners.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl whisk together the egg, sour cream, vegetable oil, milk, cocoa powder, and vanilla.
  4. Pour wet ingredients into the dry ingredients until fully incorporated. Fold in the cranberries and chocolate chips.
  5. Bake 10 – 12 minutes. Allow muffins to cool in the pan for two minutes before removing to a cooling rack.

*This recipe is adapted from Kelley at http://www.mountainmamacooks.com/2015/04/chocolate-blueberry-muffins/*

Chocolate Cranberry Mini Muffins for Crazy Ingredient Challenge and #SundaySupper from Sew You Think You Can Cook

Beverages

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8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And to see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Cinnamon Roll Pancakes

~ lk529 ~ 3 Comments

If a Sunday morning rolls around and I don’t have a roll of cinnamon rolls in the fridge I end up scrounging around the kitchen to find another way to get that fix. I’ve created cinnamon rolls from crescent rolls before, and that’s always a good solution, but I don’t buy crescent dough very often anymore. I’ve done cinnamon roll oatmeal which was fantastic; I should probably do it again and photograph it to generate a blog post.

I’ve seen these cinnamon roll pancakes floating around Pinterest and never thought I’d have the time to whip them up on a Sunday morning before church. Surprisingly, I was wrong! These are actually quite quick to make and so worth it. I did opt out of the cream cheese glaze because I didn’t have cream cheese (shocking!). The photos of these pancakes are pretty sad, so I will absolutely need a re-do.

You can use your favorite pancake recipe or a store bought mix. The magic is in the swirl. If desired, serve with a cream cheese glaze (4 tbsp butter, 2 oz cream cheese, 1 1/4 C powdered sugar, 1 tsp vanilla extract). I didn’t even use syrup.

Cinnamon Roll Pancakes

Ingredients:

  • 1/2 C butter, melted
  • 3/4 C brown sugar
  • 1 tbsp cinnamon
  • 1 C flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 C milk
  • 1 tbsp canola oil

Steps:

  1. In a small bowl, whisk together the melted butter, brown sugar, and cinnamon. When slightly cool transfer to a piping bag (or resealable bag) and let rest until thickened.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the egg with the milk and canola oil. Add the wet ingredients to the dry ingredients and mix until combined.
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Pipe the cinnamon filling in a swirl (or any shape you want!). Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
  5. If desired, serve with a cream cheese glaze (4 tbsp butter, 2 oz cream cheese, 1 1/4 C powdered sugar, 1 tsp vanilla extract).

*This recipe is adapted from Holly at http://life-in-the-lofthouse.com/cinnamon-roll-pancakes/*

cinnamon roll pancakes - sew you think you can cook

#FoodieExtravaganza: Fruit Cake

~ lk529 ~ 8 Comments

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It’s the first Wednesday of the month (the last month of the year! YIKES.) and that means it’s time to celebrate some foodie fun! Specifically Fruit Cake. This month’s event is hosted by Laura of Baking in Pyjamas.

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board.

I’ve never had fruit cake so I decided to do a little research and find a way to manipulate the controversial dessert into a format that would be most welcome in my house – as breakfast!

I took some of the traditional flavors of fruit cake (minus the booze) and created an original recipe Fruit (Pan)cake! I opted for dried fruits instead of candied, in my case cherries and golden raisins. Because a little one would be eating these pancakes I decided to pulse the walnuts so as to not be a choking hazard, doing so created a great texture to the pancakes and provided heartiness. I used traditional spices to amp up the batter too – cinnamon, allspice, and nutmeg – and instead of white sugar I used brown sugar for some extra warmth. If you want some of that boozy flavor try adding some rum extract or making a rum syrup!

An Original Recipe

Fruit (Pan)cakes

Ingredients:

  • 1 1/4 C flour
  • 1/2 C ground walnuts
  • 3 1/2 tsp baking powder
  • 1 tbsp brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg
  • 1 1/4 C milk
  • 3 tbsp melted butter
  • 1/2 C golden raisins
  • 1/2 C dried cherries

Steps:

  1. In a large bowl, whisk together the flour, walnuts, baking powder, brown sugar, and spices.
  2. In another bowl, whisk together the egg, milk, and melted butter. Stir the wet ingredients into the dry and fold in the fruit.
  3. On a hot buttered griddle drop 1/3 C of batter into pancakes. Cook until golden on both sides. Flip pancakes when batter starts to set and bubbles form in the center of the pancake.

Fruit (Pan)cakes for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other fruit cakes:

Aussie Boiled Fruitcake by Food Lust People Love

Brandied Apricot-Ginger Fruitcake by Cherishing a Sweet Life

Chocolate Fruit Cake by Baking in Pyjamas

Cinnamon Apple Cake by Fearlessly Creative Mammas

Dried Plum Stollen by Caroline’s Cooking

Festive Kid Friendly Fruitcake Muffins by A Day in the Life on a Farm

Irish Spiced Fruitcake by Making Miracles

Lemon Berries Bundt Cake by Cookin and Craftin

Applesauce Waffles

~ lk529 ~ 2 Comments

Another waffle recipe? Yep! Can you believe how many batter recipes there are that get poured into that wonderful checkered iron!? While I’d be content eating regular waffles every week there’s something intriguing about trying something new. Thank you Pinterest for opening my eyes to the wonder that is waffle creativity.

Today’s waffles are made with whole wheat and applesauce, but they still have a lot of butter to make them that much better! And a decent amount of delicious cinnamon.

Applesauce Waffles

Ingredients:

  • 3 1/2 C whole wheat flour
  • 2 tbsp baking powder
  • 1 tbsp cinnamon
  • 3 1/2 C milk
  • 1 stick butter
  • 1/2 C unsweetened applesauce
  • 4 eggs
  • 2 tbsp maple syrup
  • 1 tsp vanilla

Steps:

  1. In a large bowl whisk together flour, baking powder, and cinnamon.
  2. In large microwave safe measuring cup microwave the milk and butter until the butter is melted, about 2-3 minutes.
  3. In another bowl beat the applesauce, eggs, syrup and vanilla. Stir in the warm milk.
  4. Combine wet ingredients into dry.
  5. Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.

*This recipe is adapted from Jennifer at http://www.mykitchenaddiction.com/2012/10/cinnamon-scented-whole-wheat-waffles/*

applesauce waffles | sew you think you can cook

#handcraftededibles: Delicious Jams & Jellies

~ lk529 ~ 8 Comments

#handcraftedediblesIn an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of twelve weeks, we’ll be sharing recipes for all your homemade holiday gifts. Hope you’ll follow along for inspiration. You can find out more information, including the schedule here.

Today’s theme is jams and jellies. Homemade jam or jelly makes for a great gift that lasts the whole year – except odds are it won’t.

I am re-sharing the recipe for Concord Grape Jelly that my mom and I made last year. This jelly was the best jelly I’ve ever had! It definitely didn’t last a year – it only last a couple of months. And this year there weren’t grapes to be plucked from the vine. Are grapes an every-other-year type of crop?

I promise you, if you give someone a jar of homemade jelly they’ll say a big “thank you” every morning.

This recipe made 12 4oz Jars and 4 8oz jars.

Grape Jelly

Ingredients:

  • 5 lb concord grapes
  • 7 C sugar, divided use
  • 1 pkt pectin(or 8 tbsp)

Equipment:

  • blender or juicer
  • cheesecloth
  • jelly jars with lids and rings
  • jar funnel
  • jar grabber
  • magnetic lid grabber
  • large stock pot(s)

Steps:

  1. Sanitize your jelly jars. I did this by running my dishwasher on a very hot cycle. Keep jars warm until ready to fill to prevent the glass cracking. If you do this in a dishwasher, simply don’t open the door until you’re ready to fill the jars. If you sanitize jars by washing with soapy water and boiling in water for 10 minutes,keep the jars in warm water until you’re ready to fill them.
  2. Place jar lids in a shallow skillet over low heat (do not boil) to get the seal gummy, remove lids from water.
  3. Place grapes in a blender (this will need to be done in batches) and pulse until juiced. Pour and press the juice through a cheesecloth lined strainer and strain into a large measuring cup. Squeeze cheesecloth to extract all the juice. Do this until you have 5 C of juice. (Any extra juice is a delicious tart treat for you to enjoy!)
  4. In a small bowl, combine the pectin with 1/4 C of the sugar.
  5. Warm the juice, but do not boil (yet). Stir in the pectin. Bring to a full boil.
  6. Add the rest of the sugar and return to a boil. Boil for 1 minute.
  7. Fill jars with jelly, cover with lids and rings. Seal by placing the filled jars in a boiling water bath for 5 minutes. Remove and allow to cool in a dry place over night. (I did this in my oven.)

*This recipe is adapted from http://www.pickyourown.org/grapejelly.htm#.VELDzfl4ofg*

Homemade Grape Jelly

To give homemade jelly as a gift, place it in a nice basket with a loaf of fresh bread.

Here are some other jam and jelly treats:

Next week, check back for our recipes for pickles. Or check out our #handcraftededibles pinterest board.

Disclaimer: This post contains affiliate links.

Apple Pie Waffles

~ lk529 ~ 2 Comments

It seems there’s been an influx of apple recipes on the blog lately. But what can I say, that happens when you go apple picking! Do you know how many apples fit in a half bushel!? (And I only kept half of them!)

On the first day of Fall my mom and I took the little man to a local orchard to do some apple picking. We picked some Fuji, Winesap, and Johnathan apples and had a great time doing so. My little guy who only likes apple in sauce form even took some bites of a freshly plucked apple. I guess it’s true what they say, “Allowing kids to be involved in the food encourages them to eat it.” (The same rang true for raspberries we picked at the end of summer.)

Two of those apples, 1 Winesap and 1 Fuji, were shredded and added to waffle batter for some Apple Pie Waffles. With my son being in an “I only eat bread” phase, waffles have become a great way to sneak in some extra nutrition. (Half of a baked sweet potato that he wouldn’t even touch was turned into sweet potato waffles.) These apple pie waffles are packed with apple and Greek yogurt for that extra bit of protein and dairy.

Apple Pie Waffles (1) for #MadewithChobani from Sew You Think You Can Cook

There’s a good chance this is my new favorite waffle recipe! It probably doesn’t hurt that I ate them with vanilla ice cream… only the two I photographed, I promise. Actually, the rest of them were enjoyed solo – no butter, no syrup needed. I tried a little bit with honey and cinnamon sugar and that was quite delightful, but not necessary. My husband still ate them with maple syrup.

Apple Pie Waffles (3) for #MadewithChobani from Sew You Think You Can Cook

Apple Pie Waffles

Ingredients:

  • 2 C flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 3/4 tsp cinnamon
  • 1 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 3/4 tsp salt
  • 2 eggs
  • 1 1/4 C milk
  • 1/4 C vegetable oil
  • 1/2 C vanilla Greek yogurt (I used Chobani)
  • 1 C shredded peeled apple (1 large or 2 small)

Steps:

  1. In a large bowl whisk together flour, sugar, baking powder, baking soda, spices, and salt.
  2. In another bowl beat eggs with milk, oil, and yogurt.
  3. Combine wet ingredients into dry ingredients. Fold in the shredded apple.
  4. Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.

*This recipe is adapted from David at http://spicedblog.com/apple-pie-waffles.html*

Apple Pie Waffles (2) for #MadewithChobani from Sew You Think You Can Cook

Disclaimer: I was reached out to by Chobani to create a post for their #MadewithChobani series. Check out Chobani’s recipe page and search the hashtag (#MadewithChobani) on social media for other great fall recipes made healthier with Greek yogurt. 

Apple Chicken Chorizo Meatloaf

~ lk529 ~ 2 Comments

Confused?

Don’t worry, we are too.

This meatloaf started out with all intentions of being hamburgers. The original recipe called for ground pork, but my grocery store didn’t have any so I went with chicken instead. And then I messed with the ratios because I didn’t need 2 lb + worth of burger meat. The result? A mixture so sticky that there was no way it’d become burgers. So, we threw in some bread crumbs. And then I decided to just stick it in a loaf pan and hope for the best because even still, there was no way this meat mixture would survive a grilling.

While I was trying to imagine what this would taste like, I couldn’t get breakfast off my mind – probably because of the apple. If the burgers had worked out I wanted to figure out some sort of maple-mustard or maple-mayo concoction. Now that it’s a meatloaf I could’ve tried some sort of maple-barbecue-ketchup mixture to put over top but I simply didn’t have the energy to try making something up.

We ended up eating this meatloaf with syrup instead of kethcup. Quite tasty! The meatloaf reminded me of a gourmet sausage from a fancy butcher or deli. This meatloaf is one that could actually work as a breakfast option, just add a fried egg!

Apple Chicken Chorizo Meatloaf

Ingredients:

  • 1 lb ground chicken
  • 1 link Mexican chorizo, casing removed
  • 1 Fuji apple, shredded
  • 1/4 tsp minced garlic
  • 1/4 tsp grated fresh ginger
  • 1/2 tsp dried thyme
  • 1/2 C panko bread crumbs

Steps:

  1. Preheat oven to 375 degrees F. Lightly spray a loaf pan with non-stick cooking spray.
  2. In a large bowl combine all ingredients with your hands until incorporated. Place in prepared loaf pan.
  3. Bake 35-40 minutes, or an internal temperature of 165 degrees F is reached.

Apple Chicken Chorizo Meatloaf | Sew You Think You Can Cook