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.
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!
Yep. This is a repost. How tacky….except that 1) I messed up the original recipe (and it took me almost 2 years to realize it…ha!) and 2) this recipe is badass. Enjoy!
Ross came home this weekend, which you have to understand is a rarity these days. I had him for 36 whole hours, so we kicked back, saw a movie, had dinner with a friend, and just enjoyed each other’s company. I never really imagined his civilian life would be this crazy–between the two of us we’ve been deployed five (yes, FIVE) times to either Iraq or Afghanistan, and never together. I guess that made us a little cocky when he left the service…Oh, sure, business travel is NOTHING!
Yeah, well, it’s hard. Really hard. It’s only been six months and I think we have physically lived together here in Colorado for a grand total of 10 days. I have a profound new respect for road warriors and their families…please tell me how you do it!
Anyhow, if you know me at all, you know that I made for damned sure that even if my husband was only home for a short while that we’d eat well. And eat well we did, my friends. Starting with a hearty breakfast…
When you work Saturdays, you need to make sure your morning has a little extra oomph to get you going.
These are kind of the lovechild of my favorite big-ass pancake recipe and my old favorite banana pancakes…super quick to throw together and really, really flavorful and moist. Since the main complaint following a lot of Paleo pancake recipes is the dryness, I’d say this is a huge win.
As I mentioned in my original pancake post…there’s an art to making a good pancake when you’re not using grain-based flours. Make sure to use plenty of butter or coconut oil to fry them in since sticking is the number one destroyer of a good breakfast. Also, and I cannot stress this enough…be patient! They need at least 2-3 minutes over medium heat before they’re flip-able. Wait to see bubbles, and then keep an eye out for the edges to cook a bit. But trust me when I tell you it’s worth the wait!
Yeah, I know. I’m going crazzzzy with all this chia pudding.
But seriously, what was wrong with me? This is the perfect breakfast. Just mix it all up, toss in the fridge. Boom. Nice cool breakfast option for hella hot days all nice and ready after I stumble out of bed.
So this recipe also has sort of a secret ingredient. I use it in pretty much everything. Probably the greatest grocery discovery I ever made.
Apple pie spice is sorta like pumpkin pie spice but much, much lighter. Maybe because apple pie is a much more summery dessert? I’m freaking out over Fresh Market’s blend, though…it’s got a few extra ingredients that others generally don’t, like lemon peel and fenugreek. Baller.
I have been long averse to jumping on the chia pudding bandwagon. Maybe I had a bad experience? I feel like I probably did, since I couldn’t even hear the word “chia” without thinking of gritty, gelatinous goop.
Well, you guys, when you’re moving and your AC goes out (along with power in half the building) because the ampage in your new house simply cannot handle running the washer and dryer at the same time, you start looking for breakfast options that are, you know, cold. Never mind how the heck I ended up with a baggie of chia seeds in the fridge, but there they were, and gosh darn it if this mess didn’t come out spectacularly. I even ate it out of a little mason jar, since apparently that’s what cultured grown-ups do. Does it count if it was my complementary margarita glass from Joe’s Crab Shack?
Ever mixed red and white wine together? You know, just to see what would happen? Yeah, don’t. Just know I made that sacrifice for you. Moving on.
I just finished reading The Matchmaker last week—and yes, I cried (no, BAWLED) at the end…and for about three days after. Such a good book. I even made Ross help me plan a hypothetical trip to Nantucket, which would totally not have been hypothetical if we had disposable income at the moment. *Sigh*
If nothing else, people on Nantucket seem to eat fresh made gourmet food all day long. Every day. I can’t stop thinking about Box having a breakfast of cheddar scones over coffee every morning at the waterside B&B whilst courting Danbey. I have resolved to make cheddar scones and eat them on my front porch as soon as we move into the new place. Only a few more weeks…crashing with your parents not cool. And way less cool when you’re married and are, like, 30 years old.
We spent last week in Florida, though, with my in-laws. Still crashing with parents, but when you’re in Florida it’s easier to pretend you have a Bayside vacation home. So being a *vacation*, I made pancakes all week long. Obviously. The only exception being a couple of trips to Serendipity…their French Toast and Cornmeal Pancakes are beyond words.
Ever since my mom got me a jumbo bag of Namaste Foods Perfect Flour Blend from Costco, I’ve been using that. Remember that, when cooking with gluten free flours, no two are really the same so if you’re using another brand, the measurements may differ slightly. I’ve made pancakes using other brands of GF AP flour and some with my own blends with success as well, but the important thing is to add a little at a time to make sure the consistency is good.
Clearly, Pinterest wasn’t a thing in the early 90’s, but my mom was a huge clipper of recipes from magazines, newspapers, boxes, etc. Even now, there’s still an enormous pile of clippings in the living room at their house I *love* sifting through every time I come over.
A few months back, I came across a page out of Food and Wine magazine for a marbled pound cake–this was actually one of the first things I baked all by myself and I was kind of obsessed. Cake for breakfast, people.
Clearly I needed to make this happen again. I mean, if it’s finally warm enough to have coffee on the patio in the morning, I really need something sweet to dunk.
I took a little hiatus from the Internet for the Lenten season, which is at least part of the reason my last post was forever ago…except school has me pretty much clawing at water so the break from not only social media but, well, everything online was amazing for my study habits. Suddenly I realized where all that time went when I was all like, “OMG I have no TIME to study!”
I haven’t been cooking much, either. It’s terrible. 90% of my food consumption since February has come out of a crockpot. I could make some fancy posts about it all…but it was pretty much either beef or pork. Like, whatever giant hunk of meat I saw first at the store. Tossed it right in there and pressed the go button. Boom. Week of meals right there.
BUT! I finally got around to some baking for Easter brunch. Yay, muffins! Nothing crazy, but as always, a little experimentation with some oldies turned into something glorious. I made my first batch last week and this one is definitely a winner. It’s the first time I’ve used psyllium husk in baking but it really does give a much more gluten-y texture without giving me the bubble guts like a lot of gums out there. If you don’t have it, it’s totally skip-able, but it really does add a little oomf. Feel free to add nuts or chocolate chips or whatever, too…I guess I’m just boring.
Ah, mornings. How quickly you lose your appeal once I have to start getting up for school again.
I really shouldn’t complain. My husband is up around 4:45 every morning for work since his commute is hellacious (welcome to the mid-atlantic…), and it was he who inspired me to make these little guys.
You see, my darling husband is kind of a manorexic child. And I’m kind of an overbearing, secretly 80 year old housewife. He’s one of these people who just…won’t eat if he feels like it’s easier to stay in bed an extra 5 minutes than to eat something. And it drive me bonkers…mostly because he’ll bitch for days about how tired he feels and wonder if he’s sick. No, dear, you’re just starving to death. I imagine mothers of teenagers feel the same.
If a cookie is too much work to grab first thing in the morning, then I suppose you’re beyond help…