Posts Tagged ‘meat’

Sausage & Caramelized Onion Breakfast Hash

Sausage & Caramelized Onion Breakfast Hash
Sausage & Caramelized Onion Breakfast Hash

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Taco Stuffed Portobello Mushrooms

Taco Stuffed Portobello Mushrooms
Taco Stuffed Portobello Mushrooms

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Smoked Salmon and Whitefish Salad Melts

Smoked Salmon and Whitefish Salad Melts

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Open-Faced Sausage Sliders on Rosemary Waffles

Open-Faced Sausage Sliders on Rosemary Waffles

Open-Faced Sausage Sliders on Rosemary Waffles


Recipe by: Willow Bird Baking
Yield: 4 servings

Waffles aren’t just for breakfast anymore. These meatball slider-style waffles were sophisticated and delicious, but quick and easy to prepare. Enjoy!

Ingredients:
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon red chili flakes
1 (28-ounce) can diced tomatoes (I use San Marzano)
2 heaping tablespoons julienned sundried tomatoes in oil
1 tablespoon red wine
3 basil leaves, finely chopped
1/2 teaspoon salt
2 links hot Italian sausage
4 frozen Homestyle Eggo waffles
1/2 cup butter, softened
1 tablespoon finely chopped rosemary
4-8 slices provolone cheese

Directions:
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil. Add 2 tablespoons of olive oil to a Dutch oven over medium heat. Add garlic and chili flakes and cook for around 30 seconds. Add in canned and sundried tomatoes and red wine. Raise the heat to high to bring the pot to a simmer before lowering it back to medium. Stir occasionally as it simmers for 30 minutes.

In the meantime, brown the sausage in a separate skillet over medium-high heat and then add it into the sauce. After the sauce has simmered for around 30 minutes, add in the basil and stir to combine.

Mix softened butter and rosemary in a bowl until combined. Prepare 4 waffles by smearing each with equal amounts of rosemary butter. Bake the waffles on prepared baking sheet for about 10 minutes, adding a slice of provolone to each for the last minute. Remove them from the oven and top each waffle with a heaping ladle of sausage and tomato sauce. Serve sprinkled with basil or with more provolone on top.

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Open Faced Chili Grilled Cheese with a Runny Egg (The Perfect Grilled Cheese)

The Perfect Grilled Cheese
Open Faced Chili Grilled Cheese with a Runny Egg (The Perfect Grilled Cheese)

Open Faced Chili Grilled Cheese with a Runny Egg (The Perfect Grilled Cheese)


Recipe by: Willow Bird Baking, with chili recipe adapted from Cooks’ Illustrated, as found on Brown Eyed Baker. Sandwich inspired by BS’ in the Kitchen.
Yield: 4 servings

This meal was insaaane. Turns out, the perfect grilled cheese requires the perfect homemade chili. You can use any leftover chili for this sandwich, but it’s so worth it to make the chili linked below; it’s the best I’ve ever had, hands down. It looks complicated, but it’s actually a cinch to prepare and can be made a few days ahead and refrigerated until you’re ready to assemble your sandwiches. The recipe below makes about three times the amount of chili you need, but I make the whole batch because I know I’ll want to freeze some for other uses.

Ingredients:
1 tablespoon mayonnaise
lots of butter (around 1/2 cup), softened to room temperature, plus more butter for cooking
2 slices of a sourdough bread boule (about 1 inch thick and 8 inches long)
about 3 cups homemade chili from this recipe
sharp cheddar cheese, sliced thin
2 eggs
salt and pepper
2 green onions, chopped
cilantro, chopped
optional serving suggestions: guacamole, sour cream, avocados, salsa

Directions:
Preheat broiler. Mix softened butter and mayonnaise in a small bowl and spread a good layer on both sides of each slice of bread.

Heat a heavy, oven-safe skillet over medium heat. Toast one side of the bread in the hot skillet until golden. Flip the bread and pile on the chili. Top with cheese strips and place the skillet immediately under the broiler to melt for 2-3 minutes, watching closely. Pull the skillet out of the oven when the cheese is melty and remove the sandwiches to a plate.

Melt another tablespoon of butter in the skillet over medium heat and break two eggs into it. Cook the eggs just until you can flip them, cooking them only slightly on the other side. Remove the over-easy eggs to the tops of the waiting sandwiches and top with salt, pepper, cilantro, and green onions. Serve with sour cream, guacamole, and salsa if desired.

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