open faced waffle, sausage & egg breakfast sandwiches

*This is a sponsored-post for Eggo brand waffles.  The recipe and opinions are my own and in no way influenced by our arrangement!*

Breakfast for breakfast, breakfast for dinner, however you serve it, I will take it!  Especially if that breakfast involves a runny egg of some kind!

We all love breakfast sandwiches right?  Sausage, cheese, a fried egg, usually on a bagel, english muffin or biscuit?

Well, why not on a waffle?  Really…

Open Faced Waffle Breakfast Sandwich | Sweet Anna's

And why not skip that top layer, make the egg a perfect, golden, runny, over-easy beauty and eat this sandwich with a fork and knife?!

Maybe even with a side of bacon?

Ok, now I am just in heaven!

I had a little help on this one.  It’s a well known fact in this house that my husband rocks the breakfast foods area.  He makes the best fried eggs, bacon, omelettes, pancakes, you name it.  If it is a breakfast food, he’s the one to call in this family!

Open Faced Waffle Breakfast Sandwich | Sweet Anna's

Now that might have a little bit to do with the fact that I am so not a morning person and I can barely function until I have had my 2nd or 3rd pot, I mean cup, of course, of coffee.

So, Andrew, you can keep the title of Breakfast Pro in this house.  I’m not gonna fight you on it.  I’m just going to sit by with my coffee, sneak a few strips of bacon, and watch you in your element!

open faced waffle, sausage & egg breakfast sandwiches

Yield: 4 servings

Ingredients

  • 1 (12oz) package sausage
  • 4 large eggs
  • 4 regular Eggo waffles
  • sliced cheddar, pepperjack or other cheese

Directions

Cook the sausage in thin, waffle-sized patties, according to package directions; Set aside.

In a small, non-stick skillet, fry an egg how you'd like it, sunny side up or over easy is my favorite!

While the egg is frying, toast a waffle, well done, and place the cheese slices on it as soon as it comes out of the toaster.

Top the cheese with a sausage, and then with your fried egg when it's finished. Serve immediately!

http://sweetannas.com/2013/10/open-faced-waffle-sausage-egg-breakfast-sandwiches.html

Go check out the “Great Waffle-Off” on Eggo’s Facebook page to submit your own waffle-creations for the chance to win some fabulous prizes!

easy, homemade man chili

I kind of hate to admit this, but there are just some things that my husband does better than me in the kitchen.

And I have to say it, chili is definitely a win for him!

Maybe it’s because he has just eaten a lot more chili in his life, but I can never quite seem to keep mine from being too…  different.

I can’t leave well enough alone, and in many cases that’s ok, but for a good, classic man-chili, simple is better!

Andrew made a huge pot of this last week and we finished it off in a matter of days.

And last night, we (and by we, I mean my pregnant chili-craving self) decided he should make another big pot!

You could definitely cut this recipe in half if you don’t want a large amount, but this is a great dish to feed your freezer with for future meals… so why not get out the big pot and have another meal waiting for you?

Oh, and the spice measurements?  Totally subjective.  We like things spicy around here, so we use quite a bit.  If you’re making this for the first time, or you’re just not sure, start small and you can always add more later!

easy, homemade man chili

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 8 cups (or 4-15oz cans or 2-28oz cans) tomato sauce
  • 8 cups (or 4-15oz cans) beans (we like 2 kidney, 1 pinto and 1 black or garbanzo!)
  • 1/4 cup chili seasoning (your favorite brand, or homemade)
  • salt & pepper, to taste
  • chipotle or cayenne pepper, to taste
  • chopped fresh or canned jalapeño peppers, to taste

Directions

In a large dutch oven or stockpot, brown the beef: breaking it apart into large chunks and cooking until there is no more pink. (You don't want to break up the meat into tiny bits, thick chunks the size of your thumb or a bit larger at the smallest!) As the meat cooks and browns, season it with salt & pepper and about half of the chili seasoning blend.

Here's the trick for the onions: Add them a little bit at a time, starting with when you brown the meat, and saving a little bit for the very end, so that there are different textures of onions all throughout the chili. Some bits will be very soft and sweet and others will have a little more bite to them!

(If your meat is on the fattier side, drain off some of the excess fat before continuing.)

Once the meat is cooked through, stir in the rest of the ingredients. Bring everything to a boil and then cover and simmer on low as long as you'd like! (Chili only tastes better the longer it simmers, so this is a perfect meal to make a day or two before and reheat in the slow cooker!)

Serve hot with shredded cheese, sour cream and corn chips if you're like me... or eat it plain if you're a purist like my husband! :o)

http://sweetannas.com/2012/06/easy-homemade-man-chili.html

 

triple citrus margaritas, from scratch

Two drinks in a row?  Yep.  This is me wishful-thinking and the husband enjoying!

(30 weeks pregnant, I am obviously not drinking these days!)  :o)

For some reason Andrew got it into his head the other day that he wanted to make margaritas from scratch.  No mix, no cheating…  just real juice!

I love it when he gets in those moods and into the kitchen with me.  We have fun together (and annoy each other!) and definitely enjoy the results!!

These margaritas turned out great!  (Well, according to everyone who tried them and my own pre-tequila sips!)

They are just as good with just lemon & lime juice if you don’t have or want orange juice, but we loved the combo of all three!

If you’ve never made simple syrup before, it’s an incredibly easy thing to make and great to keep on hand in your fridge.  Perfect for sweetening iced tea, iced coffee, fresh squeezed lemonade and more.

Give these a try next time you are craving a great margarita and just don’t feel like driving to the nearest mexican restaurant!  (Where I’m betting you won’t get anything close to this good!)

Thanks for joining me in the kitchen, honey!

triple citrus margaritas, from scratch

Yield: 4-6 servings

Ingredients

  • 1 cup fresh squeezed lemon juice
  • 1 cup fresh squeezed lime juice
  • 1 cup fresh squeezed orange juice
  • 1 cup simple syrup*
  • Triple Sec
  • Tequila

Directions

*Make the simple syrup (recipe below) and let it cool.

In a pitcher, mix together the lemon, lime and orange juices with the simple syrup (you can start with 1/2 cup and add more to taste if you're not sure how sweet you'd like things!).

For each margarita, fill a large glass with ice. Pour in a good splash of Triple Sec, a shot or two of tequila and then fill with the margarita mix!

(You can also just mix up one big pitcher, to taste, and serve from there. Whatever you'd like!)

http://sweetannas.com/2012/06/triple-citrus-margaritas-from-scratch.html

Simple Syrup Recipe

Ingredients:
1 cup sugar
1 cup water

Directions:
Place the sugar and water in a small saucepan.  Heat over medium heat, stirring occasionally, until the sugar is melted and the syrup is clear.

Remove from the heat and let cool.  Store in a jar the fridge for up to several weeks!

 

spiced apple pancakes [New Favorites challenge, week 5]

Does anyone else have a new-found aversion to the Joy of Cooking books because of Julie & Julia?

Or is it just me??

I guess I should do some research on the truth of that matter, but it really bugged me when Irma Rombauer’s character in the movie said that she didn’t test all of her recipes.

ARGH!  Recipes must be tested!  How can someone just make something up out of thin air and not try it to see if it works before sharing it with the world?!

Well, I have some of these Joy of Cooking books (from the “All About…” series) and after ignoring them and glaring at them on the bookshelf for months now, I decided to give one of them a try.

That’s the real point of this challenge, isn’t it?  To take myself out of my comfort zone and try things I normally wouldn’t?

Ok then.  Our weekend-mornings chef (a.k.a. the husband) decided he wanted to make some spiced apple pancakes for breakfast.  So, I went to my bookshelf and grabbed this book:

I found the pancakes section and we decided to use the Blueberry Buttermilk Pancakes recipe as our starting point.  Lots of changes made, but it was a good starting point and I might even use this cookbook again!

Spiced Apple Pancakes Recipe
adapted from All About Breakfast & Brunch

Ingredients:
2 tablespoons butter
1 large apple (or 2 mediums ones!), finely chopped

2 tablespoons brown sugar
2 teaspoons cinnamon, divided (1 teaspoon + 1 teaspoon)

1 1/2 cups flour
1/4 cup sugar
1 1/4 teaspoon baking powder
1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
4 tablespoons butter, melted
2 large eggs, separated (2 yolks + 2 whites)
caramel sauce

Directions:
Heat 2 tablespoons of the butter over medium heat in a skillet.  Dump in the apples, brown sugar & 1 teaspoon of the cinnamon, and sauté until soft.  Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, remaining 1 teaspoon cinnamon, nutmeg, baking soda & salt.

In a small bowl, whisk together the buttermilk, 4 tablespoons melted butter & the egg yolks.

Dump the wet ingredients into the dry ingredients and whisk them gently together until just combined (lumps are ok!).

In a separate mixing bowl, beat the egg whites on medium speed until stiff, but not dry.  Gently fold the egg whites (in 2 batches) into the batter.

With a slotted spoon, scoop the sauteed apples out of their sauce and gently fold them into the batter.  Reserve the sauce for drizzling!

Cook the pancakes as you normally would.  Serve with the leftover apple caramel sauce, more caramel sauce if desired, maple syrup, cinnamon & sugar or whipped cream!

a salmon cook-off…

This week we were gifted with a huge beautiful fresh-out-of-the-river-just-hours-before wild salmon from one of the kids on my husband’s soccer team!

(One of the many reasons I love living in the Pacific Northwest…)

Seriously though…  seafood doesn’t get much better than this!

Of course, we couldn’t completely agree on how we wanted to prep the salmon for grilling, so we decided to have a little cook-off!

We took two big filets and we each prepped one.  They both were cooked on the grill on a cedar plank for the same amount of time…

Andrew’s was topped with seasoning salt, lots of fresh-cracked black pepper, thinly sliced onions, and lemon slices (and a drizzle of olive oil).

Mine was spread with a layer of mayo (yep!), seasoning salt, garlic pepper, and also had lemon slices!

They were both amazing!

My mayo version (a recipe I learned from some friends…  a Norwegian fishing family!) was a bit more moist, but they were both so full of flavor…  and I loved the onions on Andrew’s version!  And actually a bit more olive oil on Andrew’s version would have balanced out the moistness of both.

Bottom line…  It really doesn’t matter much what you put on a salmon, if it is as fresh as this one was!

YUMMM!!!