Breakfast

Homemade Goetta

I had never heard of the word “goetta” until I moved to SE Indiana.  People were surprised when they asked me if I’d had it and I said no, that in fact, I had no clue what it even was.  Their explanation of what it is didn’t spur my curiosity enough to try it, as most people just said it was like breakfast sausage but it has oats in it.  I figured there was no reason to change from the breakfast sausage I already liked in order to try something new that people couldn’t describe the taste of very well.

I finally gave in and tried goetta ~2 years ago after running a 5K that was part of the Bockfest in Cincinnati.  My husband and I got a goetta dog, and I’m not sure if it was just the hunger after doing a run or if it was just that good, but I was hooked.  I always put ketchup on any kind of grilled “dog,” but I remember eating this one plain and being perfectly ok with it.  After that, we ended up buying a tube of the actual breakfast goetta and making it at home.  We try to make goetta more of an occasional indulgence versus a regular item on the breakfast menu.  The problem is, I cannot regularly find a brand locally that doesn’t contain nitrates and/or preservatives, which we are trying our best to avoid.

Earlier this month my husband and I were talking about how goetta sounded good, and he began researching how hard it is to make your own.  It is time-consuming, but we got multiple freezer bags out of 1 batch, enough for plenty of future breakfasts.

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Apple Pie Bars

I was trying to keep the grocery list a little shorter this week, so I went looking for  breakfast/snack/dessert bar recipes that contain few ingredients, and ones that I already have in the kitchen.  I also wanted something fruity versus chocolatey.  These bars looked perfect, as they only contain 5 ingredients.  The recipe only makes a small batch, but you could easily double it if looking to take it to a gathering (or to freeze for later).

I couldn’t resist sticking my finger in the bowl for a sample of the “batter” after the bars were in the oven and before I washed the bowl.  I was immediately glad that I had put the pan in the oven, because I probably would’ve just taken a spoon to the bowl and just started eating the batter raw.  The next time I make these I might just spread the batter in the pan, put it in the freezer to solidify, and cut it and eat it as a no-bake bar.  The apple flavor is much stronger when it is not baked.  The bars are still good baked, I just always like to experiment a bit after making something for the first time.  You could always make a batch each way and see which is your favorite.

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Cranberry Apple Cobbler

We have really been enjoying fresh cranberries around here since Thanksgiving time.  I learned my lesson last year that after Christmas they become hard to find in the store and disappear quickly, only to return to the shelves the next year around the end of October/early November.  So, this year I bought some extra bags and put them in the freezer so we could enjoy them for a little while longer :).

I wanted to find something new to make other than cranberry sauce and cranberry bars (both of which are very tasty, just didn’t want to get burnt out on them!), so when I found this recipe I bookmarked it pretty quickly to try for the next week after my grocery run.  It is a nice combination of sweet and tart, and I bet it would be a good “comfort food” for the cold winter days that will soon come!

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Avocado Egg Salad

I was looking for something to have for lunch on a weekend, a day when there was no leftovers to heat up.  There were 1-2 boiled eggs left in the fridge from that week, so I went looking for something to make with these.  I remember thinking when I was younger that egg salad wasn’t all that good, but mostly because I don’t really like mayonnaise.  I found several recipes mentioning avocado egg salad, so I figured, as I usually do with something new, “Why not try it?”

Some of the recipes called for mayonnaise, so if you like it you can certainly add it in.  The one I went the most off of also called for some crumbled bacon on top, and while I can’t argue that this would be good, I either didn’t have any or didn’t feel like frying any.  This was a great filler for lunch, but could also be good for a quick breakfast or even a light dinner.  I spread mine over a toasted piece of pumpernickel bread (with a little melted butter).  Eat it straight from the mixing bowl with a fork or use your favorite bread/cracker, etc.  It’s pretty simple to make this your own.

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Sausage stuffed pancake muffins

Breakfast is my favorite meal of the day, so a new breakfast recipe makes for an exciting morning for me.  How can you go wrong mixing pork sausage and pancake mix into a muffin with a little maple syrup drizzled on top?  Add a few chocolate chips or any other favorite toppings to add some additional flavor as well.  This made a large batch, and I was able to freeze a couple of bags of them.  I took them out of the freezer and put them in the microwave to re-heat.  It didn’t take much time at all, so no more excuses for not having time to eat  breakfast!  😉

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Pumpkin Bread

How is Thanksgiving next week already?  It just doesn’t seem right.  But, I enjoy the time that you can get fresh cranberries at the grocery store, eat your fill of everything cranberry, and have an excuse to make more pumpkin baked goods.  I will be making this bread to take to our Thanksgiving gathering.  It is also good any time of year as part of breakfast, a snack, or dessert.

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Grainless “Cornbread”

I got this recipe from a former co-worker, and I had actually forgotten about it until this past weekend when making “Thanksgiving dinner” for my parents, who were leaving for Florida for the winter the next morning.  My husband and I had it once in the past and liked it, but we didn’t eat it fast enough (or store it in the fridge), and that was a mistake.  After a few days it had developed a “stringy” sort of texture and just didn’t taste right.  So, this time around when making it I made sure that there would be more people to eat it, and I stored the leftovers in the fridge (it was great the next day warmed up with butter on it for breakfast).

This cornbread has a moist, cake-like texture with a hint of sweetness to it.  We ate all but 2 pieces of it that night at dinner, which must mean that it’s pretty good ;).

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