Mini Pizza Pancakes and BLT Breakfast Pizza

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Mini Pizza Pancakes for Brinner

Did you know that today is Backward’s Day?

To celebrate maybe you’ll talk backwards and wear your ponytail in the front…no? I didn’t really think so, but maybe you could celebrate by having everyone’s favorite backwards meal, BRINNER!

These Mini Pizza Pancakes and BLT Breakfast Pizza are perfect for throwing a Backward’s Day Brinner Bash, using convenient Bisquick mix and mashing together some breakfast and dinner flavors.

Mini Pizza Pancakes

The Mini Pizza Pancakes look just like mini pizzas but with a fluffy, tender Bisquick pancake as the base. Go crazy and top them however you want, whether it be classic pepperoni and cheese or maybe even sausage and gravy!

BLT Breakfast Pizza for Brinner

This BLT Breakfast Pizza combines salty, crisp bacon, tomatoes, an arugula pesto (for the lettuce component in our BLT), and runny eggs. It’s a delicious twist for either breakfast or brinner!

BEAUTY_#3_Bisquick_Brinner_Pizza

To get these recipes and for even more Backwards Day Brinner Bash ideas check out this post or pop on over to Bisquick to get even more breakfast for dinner ideas.

 

Disclosure, I was compensated by Bisquick for the development of these recipes. As usual, all opinions are my own. 

 

Grilled Burgers with Troublemaker Wine Sauce + Blue Cheese

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Can we talk about TV? Specifically, can we talk about how goddamn amazing it is that Kristin Wiig plays young-Lucille on Arrested Development?! I think I shouted my approval at the TV, this happens when casting is just THAT good…or, you know, when the storyline throws me into a fit of tv-rage. Happens.

I, unabashedly, love TV and I will get sucked into a series and then re-watch it for eternity (i.e Arrested Development, the Office, Buffy, etc.)… Lucille Bluth was already pretty much my favorite character, Jessica Walter is ahhhh-mazing and Kristin Wiig just completes the character, full circle. I love it!

Maybe because I secretly have a sharp-tongued Lucille Bluth deep within me and maybe because the nice people at Jarvis Communications sent me some Troublemaker wine on behalf of their client, I made a wine-sauced burger. Though Lucille would never eat anything my thumb touched and to her this is probably considered pool-food, I’m pretty sure she’d ingest any booze-laced food item over anything non-boozed.

Enter this burger. That one, way up there…it was my dinner on Monday and it was amazing. Red wine and beef are known friends, and I just love ‘em together. I reduced the wine with some beef stock, sautéed shallots, a ton of coarse black pepper and spooned it over these serious grilled burgers. Rachel, from Jarvis, kindly included a special burger blend (including short rib, holla!), even though when we spoke on the phone I was a total spaz and apparently forgot how to be a human being. Wine AND phone skills beget major points from this girl…

ANYWAY, I’m not a patty-forming pro, as evidenced, but the flavor did not suffer! The rich beef paired with the lush wine sauce was perfection with a sprinkled of blue cheese.  I’m no wine aficionado  but I do love a dry, smooth wine anytime. Troublemaker is exactly the kind of red I’d want to sip with a beefy burger — it’s rich, yet smooth, with lots of fruit, but still dry. I’m not a sweet wine drinker, but I do love there to be some fruit in there and this wine delivered. I could totally see myself bringing this as a host’s gift, and it doesn’t hurt that the label is cool too…I’m a sucker for a good wine label!

*Jarvis Communications provided me with both the wine and beef to try at my leisure. I was not compensated for this post, and as always all opinions are honest and my own. I do not promote products I have not tried and do not love. Cheers!

Grilled Burgers with Wine Sauce

This wine sauce is inspired by a pan sauce I throw together anytime we have steaks–which is, like, once a year…on our anniversary. For a pan cooked burger, use the same pan to make the sauce–aka PAN SAUCE (duh!). It will rock your world, I promise. 

Makes enough wine sauce for several burgers. Refrigerate leftovers in a lidded container for 1 week.

2 teaspoons olive oil

2 shallots, sliced

1/4 cup beef stock

1 cup dry, red wine

1 Tablespoon coarsely cracked black pepper

1/2 teaspoon dijon mustard

2 Tablespoons butter

salt to taste

1 lb. ground beef

salt + pepper

3-4 split buns (I used store-bought brioche)

lettuce, tomato, crumbled blue cheese, sliced onions, or whatever other toppings you like.

In a skillet or saucepan over medium heat, sauté the shallots in the olive oil until tender and translucent  Add the beef stock, bring to a boil, and reduce until there is just a small amount of liquid left in the pan, add the wine, and bring back to a boil. Continue to cook until reduced by half. Whisk in the black pepper and dijon, then the butter, 1 tablespoon at a time until incorporated. Season with salt to taste. Pour into a dish and set aside until ready to serve.

Heat your grill–I have a gas grill, but you could use charcoal or a grill pan indoors. Whatever works! I like to grill burgers on a screaming hot grill for maximum crusty-bits. While your grill heats, divide the beef into 3-4 equal parts, form into patties without compacting them too much, sprinkle liberally on each side with salt and pepper, and grill, flipping only once, for desired doneness. I am a fan of a medium-rare to medium burger — but do what you like/want/desire. Top the hot burgers with blue cheese and tent with foil while you toast the buns on the grill (be sure to watch them, as they will turn into charcoal in seconds). Assemble burgers however you like, topping with a generous spoonful of the wine sauce.

 

Cilantro-Chicken Meatball Soup

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Albondigas!

That’s what I think/say when I make anything with meatballs. It’s just a reflex and since it means “meatballs” in spanish, it works. Don’t test me on my knowledge of foreign languages, though…okay? Cause, I will surely fail. Food SO is much easier to understand.

Anyway, this soup begins with searing little, spoonable chicken meatballs flavored with lots of fresh cilantro, some sauteed onion and garlic, and a bit of minced jalapeno for heat and excitement. Once the meatballs are brown and crispy-golden we sauté some more onion and garlic, another jalapeno, plus some carrots. There’s some corn (frozen is totally acceptable) and zucchini in there for health and science. Dried New Mexico chiles ground into a powder and cumin flavor and color the broth. More cilantro is added to brighten the party and bring the soup together. This soup is hearty, but not heavy. The clear broth is light but packed with subtly spiced chile flavor and the meatballs are tender and so flavorful with the cilantro and aromatics. This soup is so warming and with a super cheesy quesadilla on the side, it’s perfection on a cold day.

Cilantro-Chicken Meatball Soup

I find whole, dried New Mexico chiles in the international aisle of my regular supermarket. They are always affordable and pack a lot of flavor. The chiles vary in spiciness, but aren’t ever really super-hot-blow-your-top way. The spice is mild to medium, but you could certainly sub in your favorite chile powder. 

Meatballs:

1-2 teaspoons olive oil

1/2 cup minced onion

2 cloves garlic, minced

1 jalapeno (seeds and ribs removed if desired), minced

1 lb. ground chicken

1 egg, lightly beaten

1 cup panko breadcrumbs

1/2 cup cilantro leaves, chopped

salt/pepper

In a sauté pan heat olive oil and sauté onions, garlic, and jalapeno. Sprinkle lightly with salt and cook over medium until onions are tender and translucent  Scrape into a bowl and set aside to cool.

In a mixing bowl mix together the cooled onion/jalapeno mixture with the ground chicken, cilantro, egg, and breadcrumbs. Add salt (I used about 3/4 teaspoon) and pepper. Mix gently to combine well. Refrigerate the mixture until ready to shape and sear meatballs.

Soup:

meatballs

2 Tablespoons oil (I used grape seed, light olive or vegetable oil work too)

1/2 large onion, diced fine

3 cloves garlic, minced

1 jalapeno (seeds and ribs removed if desired), sliced

4 dried New Mexico chiles

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 carrot, sliced

1 zucchini, sliced

1 cup frozen corn kernels

6 cups low-sodium chicken stock

cilantro to garnish

salt and pepper to taste

Shape meatballs, I shoot for something that fits nicely in the spoon and can be eaten in one bite–think larger than a marble, but smaller than a cherry tomato. Heat 2 Tablespoons oil over medium high heat in the bottom of a dutch oven or soup pot. Sear the meatballs in batches until deep golden brown all around. Place seared meatballs in a dish and set aside.

Over a gas burner (you could also do this in a hot oven, it may take a few more minutes), lightly char the chiles–the idea is to make them extra dry for easier grinding and to add a touch of smokey flavor. Cool chiles and grind in a spice grinder to a medium-coarse powder. Mix chile powder with cumin and oregano in a small bowl. Set aside.

Add the onion to the remaining oil and whatever brown bits are left in the pan. Sprinkle lightly with salt and sauté, being sure to scrape up any bits from the bottom of the pan, add the carrots. Cook until onions are just translucent and carrots begin to soften, add the garlic and jalapeno, cook an additional minute. Stir in the ground chile and other spices. Add the corn, zucchini, meatballs, and chicken stock. Bring the soup to a boil, taste for salt and season as needed. Reduce the soup to a simmer and cook an additional 15 minutes, until the zucchini is tender and meatballs are heated through. Serve hot with additional cilantro for garnish.