Tag Archive : Breakfast

Let’s just cut to the chase here. If you’ve ever tried to blindly create anything with coconut flour, it’s highly likely you ended up angry, frustrated, confused, and most definitely hungry. (more…)

Verify Road Trip’s Breakfast Capital of Texas show was back on the air this week, and we’ve started up the conversation again. So, here’s a repost of the original Breakfast Taco Battle post right before the original air date – with an edit to remove the original air date from September 2016. Catch my submission video and behind the scenes info, too! Most importantly, pick up a breakfast taco this morning. You need one. I’m frying up some bacon right now. (more…)

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It’s getting close to Turkey Day, and that means we have some important planning to do.

We have to plan the seating arrangements to ensure all relatives leave unscathed from the annual table conversation (this year should be super fun), and let’s not forget the critical decision regarding which pair of stretchy pants will be worn after the main meal. However, the most important decision you’ll have to make this Thanksgiving is what in the world to do with your leftover stuffing!?!

Have no fear. I’ve got the hookup thanks to my pals over at Empire Baking Company in Dallas, Texas.omgs-dfw-food-omg-baking-at-empire

Saturday I had the pleasure of hanging out to do a sponsored demo all day at Empire, and I created a recipe specifically for them, featuring some of the ingredients sold at their location. Every Friday from now until Thanksgiving, Tamie, Empire’s manager, is creating different dressings using Empire’s amazing bread and products. This past Friday, Tamie put together her grandmother’s famous traditional Texas dressing to sample (it’s sooooooooo goooood), and just like the day after Thanksgiving, we had some dressing left over on Saturday.

So, our focus was all about creating an easy recipe that utilized the leftover stuffing! And, the coolest part is that this recipe works with any dressing recipe – yours included. (Don’t know if you noticed my alternating “dressing” and “stuffing” – for our purposes, they mean the same thing.)

Let’s get started!

Day After Thanksgiving Breakfast Muffins
Yields approximately 8 dozen mini muffins or 2 dozen regular muffins

Base:
16 oz Sage or Spicy Breakfast Sausage (sub 12 oz Applewood Smoked Bacon, diced)
½ Onion, diced
2 TBS Butter
8 Cups Your Refrigerated Thanksgiving Dressing/Stuffing, crumbled
1 Cup Shredded Cheddar Cheese
3 TBS Valentina Picante Salsa (sub your favorite hot sauce)

Custard:
2 Whole Eggs
4 Egg Yolks
1 Pint Heavy Whipping Cream
2 tsp Chef Milton Atlantic Sea Salt with Rosemary (Found at Empire Baking Company)

Optional Glaze:
Luscombe Farm Jalapeño Pepper Jelly (Found at Empire Baking Company)

Preheat oven to 375°. Butter muffin tins or use a non-stick baking spray to coat the tins.

In a skillet, sauté breakfast sausage until cooked through and set aside to cool. If subbing bacon, cook until bacon is crisp, drain completely, then set aside to cool. In the same skillet, add butter and onion. Sauté until onions are tender and the fond (brown/caramelized goodies stuck to the bottom of the pan) releases from the pan.

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Once the onions are tender, remove from pan and set aside with sausage or bacon to cool.

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In a medium bowl, whisk together eggs, yolks, cream, and Chef Milton Atlantic Sea Salt with Rosemary. Set aside.

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In a large bowl, add crumbled dressing, shredded cheddar cheese, and cooled sausage or bacon and onions.

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Combine thoroughly.

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Pour the custard mixture over the dressing mixture and fold until well incorporated. The mixture will be moist.

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Add in the Valentina Salsa Picante or your favorite hot sauce to add another layer of flavor and mix thoroughly.

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Using a 1-inch cookie scoop, scoop the mixture into greased mini muffin tins.

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Bake at 375° for 17-20 minutes or until crispy on top and golden brown.

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For some added sweet heat, add a small dollop of Luscombe Farm Jalapeño Pepper Jelly to the top of each muffin right before the last five minutes of baking is up, and place back into the oven to create that amazing caramelized glaze.

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For regular sized muffins, bake for 30-35 minutes or until crispy on top and golden brown. Let cool for 7 minutes to allow the muffins to set before removing from muffin tins.

Saturday’s adventure, recipe ingredients, and post featuring specific products were sponsored by Empire Baking Company.   

My head’s about to explode.

Four days ago, I was scrolling down Facebook and noticed a video in my feed with the title, “Are you a foodie?”

Naturally, I hit pause on the cat video and clicked on the foodie link. It was ABC affiliate WFAA’s David Schechter and a producer, Alex Krueger, asking for one foodie viewer to join them on a road trip to help determine the true breakfast taco capital of Texas.

If ever there were a task I was thoroughly qualified to exceed at, this was it.

To be chosen, you had to fill out a three-question survey and submit a video talking about why you should be the one taking up that last seat in the mini-van.

Here’s how it went down…

YOU HAVE ONLY ONE HOUR TO SAVE THE WORLD FROM A ZOMBIE ATTACK, WHAT DO YOU DO?
I would fry bacon, eat the bacon, and use the hot, rendered fat as a weapon against the zombies, in the hopes that I wouldn’t run into any vegan zombies where pork fat as a weapon would clearly be futile. I would leverage social media and the news outlets to spread the word and help others defend the world using the same method. This way, no matter what happened, people would either die happy or at least not waste pork fat before dying.

WHAT WAS YOUR MOST MEMORABLE MEAL? 
In Madrid, Spain, we were fortunate enough to eat at the oldest restaurant in the world, Restaurante Botín. It opened its doors in 1725, and there’s a reason it’s still open and even made its way into Hemingway’s novels. The crisp skin of the roasted suckling pig (cochinillo asado), the fascinating subtleties of the blood sausage (morcilla), the deeply rich and creamy chicken/ham croquettes (croquetas), and the noble cured ham (jamón ibérico) were like food of the gods. Sitting in those tiny chairs, pressed up next to our neighboring tables, listening to Madrileños whip their way through conversations, purposely closing my eyes with every succulent bite, imagining that very room where thousands of patrons had enjoyed a very similar experience… it was something I will never forget.

WHO IS YOUR ROLE MODEL AND WHY?
Wow. Where do I start? So many colorful spices have been simmering a long time in the magical sauce that’s my life! Caroline McNinch, my smoking, 400 pound, denture-wearing, narcoleptic babysitter, introduced me to the poetry of James Whitcomb Riley when I was just four years old and spent hours teaching me the magic of spoken poetry, all while making the most amazing potato bread that she would promptly toast with a pat of butter straight from the oven. Once seated at the red, retro four-top in the middle of her tiny kitchen, we would swap turns coating the still-warm pillowy delight with sweet, homemade blackberry jam. She taught me how to enjoy life and find joy and humor in all things. My Grandma Ollie still inspires me today at age 97. She’s a pistol and loves to party. Frying bacon in a cast iron skillet on a brisk and fog-laden early morning at the ranch, my Grandma would have five-year old me watch from a stool as she prepared my Grandpa’s breakfast. She taught me love comes in many forms and can be leveraged as a seasoning. And, quickly after breakfast was done, she and my Grandpa would head out to work the ranch, teaching me hard-work and discipline combined with laughter, song, and love. My Grandpa was a World War II veteran and instilled a respect for our country and a passion for education in each of us. He introduced me to PBS, long before cable came to our town, and there I met Julia, Jacques, Rick, Paul, Lidia, Jeff, Martin, Ming, Charlie, Joanne, Sarah, Daisy, and many, many more amazing chefs, all focused on teaching me magnificent skills! I was hooked.

I was incredibly fortunate to have such powerful role models lay the groundwork for me at such an early age. While I could say I’ve been inspired by many a talented and remarkable chef, leader, and mentor, by far, the most inspirational were the ones who nurtured the sparks they could see when creativity met food met love met me.

VIDEO SUBMISSION:

And, guess what???Taco RD Trip OMGSDFWFOOD

We’re going on a road trip, baby!

Don’t worry – I won’t embarrass the family… or maybe I will… nowadays that makes for good television.