1/2 cup all-purpose flour
1/2 cup whole wheat flour (preferable King Arthur brand which is more finely ground)
1 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. ginger
1 large egg
1/3 cup oil (preferably olive and canola blend)
1 tsp. vanilla extract
1 ripe pear, peeled, cored, and finely diced (about 1 cup)
1 cup oats (original, not quick cooking)
Sift flours, sugar, baking soda, salt, and spices. Set aside.In a medium bowl, beat egg, then beat in oil and vanilla. Stir in diced pear. Pour in oats and dry ingredients. Stir just until no dry patches remain.
Gently press into an 8×8-inch baking pan that has been lightly sprayed with cooking oil on sides and bottom.
Bake at 350°F for about 35 minutes or until the center springs back when lightly pressed. Cool slightly before serving. Makes 8 yummy servings.
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins
Everything about this spicy guacamole brunch sandwich is good! It has a crisp toasted bun, juicy sausage covered in melty cheese, fluffy eggs and guacamole!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $6-$8
Serving: 2 breakfast sandwiches
Breakfast Sandwich Ingredients (for 2 sandwiches):
2 Brioche Buns
4 large eggs
4 Slices Colby Jack Cheese
Spicy Guacamole Ingredients:
1 medium ripe avocado, peeled and seeded
3 Tbsp diced red onion
1 Tbsp mayo
½ tsp TABASCO® Sauce
¼ tsp salt, or to taste
Breakfast Sausage Ingredients:
½ lb ground pork
1 garlic clove, pressed
½ tsp TABASCO® Sauce
½ tsp salt
⅛ tsp black pepper
How to Make Spicy Guacamole (make first and refrigerate):
In a medium bowl, add avocado and coarsely mash with a fork. Stir in 3 Tbsp finely diced onion.
In a small bowl, stir together 1 Tbsp mayo and ½ tsp TABASCO® Sauce and add to guacamole. Season with ¼ tsp of salt or to taste. Cover and refrigerate until ready to use.
How To Make Breakfast Sausage Patties:
In a medium bowl, combine ½ lb ground pork,1 pressed garlic clove, ½ tsp TABASCO® Sauce, and ½ tsp salt. Mix with your hands just until well blended.
Divide into 2 patties, flattening them into ¼” thick patties (don’t make them any thicker since they shrink and plump up).
To Cook and Assemble Sandwiches:
Heat a non-stick surface like cast iron over medium-high heat. Lightly butter the cut-side of buns and toast buttered side only in pan until golden brown then remove to 2 serving plates.
In the same skillet add sausage patties. Cook undisturbed 2 minutes then flip, top each with 2 slices of cheese and cook additional 2 minutes. Remove pan from heat and cover with lid to keep patties warm and cheese melty.
While the sausages cook, place a medium non-stick pan over medium heat and add a dab of butter. Add 2 beaten eggs and push eggs around with your spatula at first then let cook undisturbed until nearly set. Fold the egg in half and in half again then remove from heat.
Transfer your first cheesy sausage over the bottom bun and top with your folded egg. Spread with a generous amount of guacamole and cover with top toasted bun. Repeat steps 3 and 4 with remaining 2 scrambled eggs to finish the second sandwich. Serve warm with more TABASCO® Sauce as desired.
Copyright © 2015 Natasha’s Kitchen
3-4 cups chicken broth
3 large potatoes, quartered
3 carrots, sliced
2 stalks celery. sliced
3 cups cooked chicken (1 3-4 lb. whole chicken), cubed
1 sweet onion, chopped
1 tablespoon olive oil
3/4 stick sweet unsalted butter
1/3 cup flour
1/4 teaspoon thyme
1/4 teaspoon sage or bell seasoning
1/8 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
5 cloves fresh garlic, chopped
BISCUIT DOUGH FOR THE CRUST:
1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon salt
5 tablespoon butter, sliced thin
1/3 cup sharp cheddar, grated
In saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes then remove from heat. Stir in flour and blend with fork. Return to heat and slowly add broth, mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender but not mushy.
For the crust, stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing.
It’s important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter.
Put cooled chicken mixture in deep dish casserole. Place rounds of biscuit dough until chicken mixture is covered. Brush top with milk or cream.
Bake at 425°F for approximately 20-25 minutes or until golden brown.
Optional: Use Pillsbury flaky biscuits (from a tube) as a substitute when in a hurry.
According to our egghead pals over at Wikipedia, the onion has a long and glorious past. For instance, get this:
•Ancient Egyptians used to worship onions. That’s right — they believed their spherical shape and concentric rings symbolized eternal life. They also used to bury their dead with onions, figuring that the strong smell would eventually bring them back to life.
• In Ancient Greece, the athletes used to munch on onions because they thought it would lighten the weight of their blood. Remember: this was before Atkins.
• Roman gladiators were rubbed down with onions to firm up their muscles. Probably also helped them slip out of tough bear hugs and sleeper-holds, too.
• Okay, last one: in the Middle Ages, onions were more valuable than a new jousting sword or a decent moat subcontractor. People paid rent with them and gave them as presents. Doctors even prescribed them to move bowels, stifle coughs, lift erections, and kill headaches. Seriously, imagine a big bag of onions wedged between the eye drops and skin cream at the drug store. That’s what it was like back then.
Anyway, given that illustrious past of the almighty onion, I sort of feel like they don’t get enough credit these days. We don’t worship them like we used to, but maybe we should. After all, they’re still cheap, healthy, and easy to store. And they really do have a lot of healthy properties. Plus, and here’s the best part, they smell delicious when they’re frying in a sizzling glob of butter.
Yes, when you walk into a house and smell those onions frying, it’s a beautiful moment. Partly because they smell delicious, partly because it means someone’s cooking dinner, and partly because now you have to solve the mystery of what’s cooking. It could be anything, really: perogies, sausages, curry, maybe a stir fry? The point is that the house smells great and you can’t help but start salivating.
So next time you’re frying up a pan full of onions and sniffing up that delicious aroma, just remember to stop for a second and think about its proud and noble heritage. Because they’ve come a long way to be part of your dinner tonight. And they’re happy to be here.
18. Little Caesars: 2016 U.S. sales: $3.5 billion
17. Arby’s: 2016 U.S. sales: $3.6 billion
16. Dairy Queen: 2016 U.S. sales: $3.6 billion
15. Carl’s Jr./Hardee’s: 2016 U.S. sales: $3.8 billion
14. Chipotle: 2016 U.S. sales: $3.9 billion
12. Sonic: 2016 U.S. sales: $4.5 billion
3. Subway: 2016 U.S. sales: $11.3 billion
1. McDonald’s: 2016 U.S. sales: $36.4 billion