*Thick slices of lightly carmelized bacon with a splash of bourbon.*
I really don’t know how we are so close to it being 2015. Like, cannot even fathom. When I was a kid I was pretty sure the world would have ended by now. We’ve long since passed the point when we were supposed to be invaded by aliens or hit by a meteor or had a volcano erupt underneath a major urban center. At least if we took all those 90’s movies seriously. Which I don’t. Because no one liked the 90’s.
Thankfully, we’ve all survived and I’m going to talk to you about bourbon and bacon. And bourbon soaked bacon. Hangover Breakfast on a whole new level.
Now, I’m a woman of simple tastes. A nice hot plate of bacon and eggs is almost always my breakfast of choice. But it’s nice to give it a little kick in the pants every now and then. Gotta spice up that relationship before it gets too comfortable.
We’ve taken one of the homiest, all-American breakfast staples we know and thrust it out into the world. No longer wimpy and soft, it’s steely-eyed and rebellious. This is the James Bond of pork products. It simply does not care if it has to smash your face into a wall to get where it’s going.
Oh, but there’s a lighter, too. Between bites of bourbon and smokiness of bacon, there’s a hint of sweetness that shines through. Sure, it may be a little rough around the edges, but just remember that’s where the sugar has been delicately carmelized.
I know it’s not really “Fall” anymore but I’m obsessed with these cider cocktails. Bourbon, whiskey, and hard cider? Together?? Sounds like an accident waiting to happen. I’m down.
Or, you know, just take your booze at breakfast. Maybe add some sugary treats on top? It’s totally fine, I promise. Oatmeal is a health food and absorbs all the sugar. Fact.
I know eggnog is one of those love-it-or-hate-it things…but please. You must try this. ‘Nog on its own…I get it. Baked into oatmeal? Mind blown. Something about the warmth, the heartiness, the creaminess, the delicate spiciness…I’m dead.
AND. You won’t feel like you ate a brick (yet) because Califa Farms has a phenomenal almond milk ‘nog that’s egg free, dairy free, and vegan–yet somehow manages to be thick, luscious, and actually tastes good. And it’s only got 50 calories per serving…as opposed to approximately one billion in a cup of real eggnog. I don’t know what kind of voodoo magic this is, but I like it.
Eggnog Oatmeal (Dairy Free & Vegan)
2 c Califa Farms Holiday Nog
1 c oats
Dash bourbon (or dark rum)
White chocolate chips
In a small saucepan, heat the Nog over medium heat until it bubbles at the edges.
Add the oats, stirring well.
Cook for 3-5 mins or until oats are thickened to desired consistency.
Add the bourbon.
Pour into serving bowls.
Top with some white chocolate and butterscotch chips. Allow to get all lovely and melty.
I’m definitely guilty of Pinterest hoarding…ie pinning about one bajillion pictures of delicious looking stuff and yet never even clicking over to *look* at the recipe. I have a whole board dedicated to dinner ideas, another for breakfast, and basically any course or method possible and yet when I am at a loss for something to put together, I generally just Google it. Or throw everything into a pot and make soup.
But!! Every now and then I come across something so…pretty…tempting…unique…that I HAVE to make it. Like, call my husband repeatedly from work when I know he’s in class to make sure he can pick up some bananas and peanut butter on the way home. (I called about 20 minutes later to make sure he could also pick up wine…Tuesday night baking is no fun without wine.)
I was a little wary of having to mix up 3 separate bowls of batter–while trying to split 2 eggs amongst 3 bowls I honestly considered just dumping everything into one bowl and hoping for the best. But damn…it’s amazing. Perfectly flaky, moist, and sinfully decadent. The banana layer is the stuff wonderfully fragrant banana breads are made of. The peanut butter layer is reminiscent of a Reese’s Cup. And the chocolate layer is chocolate.
So, yeah. I don’t care where you are…you have time for 3 layers of heaven tonight. Vanilla-Chocolate-Strawberry has nothing on this guy.
So I’ve been semi-binge watching the latest season of Once Upon a Time on Netflix and please, someone tell me I’m not the only one rooting for Hook and Emma? I mean, Neil’s fine and everything but clearly has some major Daddy issues and, I mean, I’m never a fan of getting back with your ex after it so clearly did not work out the first time. Whatever. What do I know? Obviously nothing about finding a job, or I’d have one of those instead of marrying myself to Netflix.
OK. So these sandwiches are based on a new local favorite of mine. Pearl’s Bakery is not only the bomb-diggity when it comes to cupcakes, but they have killer breakfasts and other munchies. Most notable of late is the sweet potato pancake breakfast sandwich. Since it’s glutinous, I can only admire from afar and attempt to create my own at home.
Something about fragrant Fall spices mixed with runny egg ignites all of my senses at once…it’s kind of crazy. You can definitely add whatever you’d like–it’s killer with some soft white cheese or even a little mayo.
Bacon and Egg Sweet Potato Pancake Breakfast Sandwich
2 T coconut flour
1/4 c mashed sweet potato
1/4 t cinnamon
1/4 t nutmeg
2 T coconut milk
1 slice Canadian bacon
For the pancakes:
Whisk together the coconut flour, 2 eggs, sweet potato, coconut milk, and spices until smooth.
In a greased skillet over medium heat, make 2 pancakes from this mixture by pouring the batter and allowing it to cook about 3 minutes per side.
For the sandwiches:
Fry up your egg and bacon, then sandwich between the pancakes.
Ross’s cousin was in town this week, so naturally we went to do all the unique Charlottesville things we could think of. So, yeah, we went to Monticello. But before any proper trip to Monticello, we went to brunch at Michie Tavern and ate our weight in fried chicken. Sadly, there were no waffles, so Carol asked if I’d make some.
So I did!
Fried chicken and waffles are no stranger to this site (made them here and here), but this version is a wee bit less work since I decided not to *fry* the chicken….rather, I just used a nice breading and baked it all. Seriously, you can’t tell the difference. Using chicken at room temperature is key here, since it’ll quickly be tenderized with its own fat and leave plenty of drippings to soak your waffles.
This is my favorite basic Paleo waffle recipe as well. You can sweeten them if you want but I don’t since the coconut flour and creamy coconut milk give such a delightful texture and light sweetness that you can top with pretty much anything. I’ve topped them with everything from chocolate hazlenut spread to bacon and eggs to ham and cheese–they’re that good!
Easy Oven Fried Chicken and Waffles
4 skin-on chicken thighs
1 c tapioca starch (tapioca flour)
1 t salt
2 eggs, beaten
1/3 c coconut flour
1/3 c coconut milk (or 1/4 c almond milk)
1 t baking soda
1 T olive oil
1 T maple syrup (optional if sugar free)
Place the tapioca starch in a shallow bowl.
Place the beaten eggs in another bowl next to it.
Pat the chicken dry with paper towels.
Coat each thigh in the tapioca mixture, then dip in the beaten eggs, and then coat in tapioca mixture again. Place each thigh in a greased baking dish and sprinkle with salt.
Bake the chicken at 350 for 45-50 minutes, until nicely browned on top.
Meanwhile, make your waffles.
Beat together the coconut flour, 6 eggs, coconut milk, baking soda, salt, oil, and maple syrup. Allow the mixture to sit for a few minutes while you heat up your waffle iron.
Grease the waffle iron well, then prepare the waffles. They can be kept warm on a place covered in foil in a 200 degree toaster oven if necessary.
Serve chicken and waffles with butter and maple syrup!