Tuesday, April 24, 2012

"Breakfast Gone Wild" Food Network-style

I love to watch a couple shows on The Food Network, but my favorite is a show called Big Daddy's House. My hubby and I saw this particular episode, "Breakfast Gone Wild" and just had to make some of the food we saw.
Unfortunately I forgot to take pictures, so I have to use the image provided on the Food Network website. I thought I would've made these again and been able to take a picture before posting this......but, nope.
When I make this again, I'll be posting pictures just for the hell of it!

~pancakes in the form of cupcakes
Picture of Bacony Breakfast Cupcake Recipe
Directions from The Food Network 
  • 6 thick-cut slices good quality bacon
  • 3 tablespoons chopped fresh chives
  • 4 cups prepared pancake batter
  • 8 ounces mascarpone
  • 1 cup confectioners' sugar
  • 2 tablespoons maple syrup
Preheat the oven to 450 degrees F. Prepare a cupcake pan with canola oil spray.
Prepare a broiler pan and place the bacon on the pan. Cook until well crisped, about 6 minutes. Remove from the oven and reserve 1 tablespoon bacon drippings.
Reduce the heat to 350 degrees F. Mix the chives into the pancake batter and pour into the cupcake tins so that they are 3/4 full. Bake for 12 minutes.
Meanwhile, in a medium bowl, add the mascarpone, confectioners' sugar, maple syrup and the reserved bacon drippings. Stir well to combine and set aside. Crumble the cooked bacon and set aside.
Remove the cupcakes from the oven and let cool on a cooling rack, about 10 minutes. Frost each cupcake with the bacon icing and sprinkle with the crumbled bacon.
****These directions and ingredients made 24 cupcakes. We didn't use any chives, only because we didn't have any at the time. We made 12 with heavy bacon crumbles and 12 with light bacon crumbles. They were all delicious! My only modification for next time would be to add some dry jello pudding powder to make it more moist. (Pancake batter is a tad more dry than cake batter.)

Picture of Sausage, Red Pepper and Feta Frittata Recipe
Directions from The Food Network 

  • 4 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1 pound hot Italian sausage, casings removed
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh oregano
  • 1 cup chopped roasted red peppers
  • 8 large eggs
  • 1/4 cup heavy whipping cream
  • 1 cup crumbled feta cheese
  • Pinch of smoked salt
  • Freshly ground black pepper

Sour Cream Sauce:
  • 1 bunch fresh chives, chopped
  • 1 lemon, zested and juiced
  • 1 cup sour cream
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
For the frittata: Preheat the oven to 325 degrees F.
In a large ovenproof saute pan over high heat, add the olive oil, onions, sausage, garlic and oregano, stirring frequently to break up the clumps. Add the roasted peppers and cook about 10 minutes.
In a large bowl, whisk together the eggs, cream, feta cheese, smoked salt and pepper. Pour the mixture into the saute pan and bake until the eggs are set and golden brown and the frittata pulls away from the sides slightly, about 35 minutes. Remove the frittata from the oven and let cool about 10 minutes.
For the sauce: In a small bowl, combine the chives, lemon zest and juice, sour cream and olive oil. Season with salt and pepper.
Cut the frittata into pieces and serve with dollop of the sour cream sauce.
 ****This was absolutely delicious. We didn't have any chives but everything still came out delicious. It was so hard not to eat all of it without sharing! This recipe made about 2 frittata pies. My hubby made this and it was finger lickin' good!
Bon appetit!!!!

1 comment:

  1. That pan-cup-cake looks interesting. Very creative! Now that frittata I will definitely try. I've never met a frittata I didn't like. lol


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