Spicy Breakfast Sausage

870

This morning I wanted something unique for breakfast and I wanted it to use things I already had on hand.   So I foraged my freezer and pantry and found half a pound of ground pork, some rye flour and some eggs. So with some simple seasoning I turned the ground pork into a spicy sausage patty, the rye flour into biscuits and fried the eggs.  It was a totally satisfying breakfast.  If you wanted you could just fry the sausage in a pan and turn it into sausage gravy if you wanted to.

Spicy Breakfast Sausage

Ingredients

8 oz ground pork

1/2 tsp salt

1/2 thyme

1/2 tsp Italian Seasoning

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes

1/8 tsp fennel seeds, optional

1/8 tsp paprika

1/8 tsp cayenne pepper

1/8 tsp cinnamon

Combine all ingredients. Mix well.  Form into 3 equal size patties.  Place patties in a pan heated over medium high heat.  Cook about 3-4 minutes per side, or until no longer  pink inside.

Advertisements

Italian Seasoning

159

Did you know that spice manufacturers can use fillers like wheat in their spice blends and not list it on their ingredient lists?  Ever since I found that out, I make my own spice blends.  I am not paying 4 dollars or more for a jar of fillers.  I want my spice blends to be spices and nothing else.  Call me picky.   Here is my recipe for Italian Seasoning Blend cause we are going to need it for my next post.

Italian Seasoning Blend

Ingredients

1 1/2 tsp oregano

1 tsp basil

1 tsp rosemary

1 tsp sage

1 tsp thyme

1/2 tsp marjoram

Combine all ingredients.  Store in an airtight container.

Writing Prompt #6

To be honest with you, I don’t have the words to make you feel better, but I do have the arms to give you a hug, ears to listen to whatever you want to talk about and I have a heart; a heart that is aching to see you smile again. — Pinterest

My last writing prompt was how do you cheer people up?  Describe a time when you did so. Here is my response.
One of the hardest things I have had to learn as a friend, is sometimes I can’t make you feel better. I don’t have a solution to every problem. Sometimes what you are going through is beyond my level of comprehension because I have never gone through it my self. There are times when, no matter how much I want to, I just can’t make it better for you.

So instead of giving you empty words, I have learned to sit quietly and listen, making no judgments. I have learned when to push you to talk about it and when to let you go with a hug and “I am here if you want to talk about it.” I have learned I can say I love you but I just can’t do this today and it is okay. It doesn’t make me selfish. It makes me human.

I will always be there  for you in what ever way you need me to be.  I just won’t always be able to cheer you up and make you feel better.

Writing Prompt #7 Have you ever had the rotten experience of putting a pet to sleep?

 

Wacky Cake, 3 Ways

IMG_20160320_144442[1]Friday morning my computer decided to die on me. After much swearing, a few tears and a lot more swearing, I decided I’ll probably be okay. After all, for the first 18 years of my life computers weren’t exactly common and I survived just fine without Facebook, Pintrest, Instagram and Netflix. Yes, I am old enough to remember life before the Internet took over.

My plan is to write all my posts the old fashioned way, with pen and paper, and then get to the library on my day off, type, proof and schedule my posts for the week. I know myself well enough to know that that isn’t always going to happen. So if I seem to fall off the face of the internet for awhile you know why.  Now, let’s get to today’s recipe.

On Thursday, I promised all the corned beef haters out there if they stuck with me through my corned beef obsession I would have a recipe for them on Sunday.  Okay, it isn’t Sunday and one recipe isn’t an obsession.  Remember, my computer crashed and I had to leave my pile of corned beef posts in my cache for next year instead of posting them all in a row and I couldn’t get to the library until today.  But I promised, so here is my recipe for Wacky Cake, along with two variations.

The chocolate version of this cake was the one my Mom always made the kids in our family for any special occasion.  I always thought it was called Wacky Cake because Mom made it for her wacky family.   But the wackiness of this cake comes from the fact it has no eggs or dairy in it not from the fact my family is a little crazy. This makes it perfect for vegans and people with dairy and egg allergies.  Although  I have never personally tried it, I am told that the standard gluten free baking mix can be used with these recipes too.

Wacky Cake

½ cup plus 2 tablespoons all purpose flour
2 ½ TBS cocoa
½ cup sugar
¼ tsp salt
½ tsp baking soda
½ cup water
2 ½ TBS canola oil
½ tsp vanilla
½ tsp vinegar
In a 4×4 inch baking dish, combine the flour, cocoa, sugar, salt and baking soda. Mix it until it is well combined. Make four wells, two large and two small. In the large wells, pour the water and oil. In the small wells, pour the vanilla and vinegar. Stir until well moistened. When the batter is well mixed smooth it out and spread it into place with a spatula. Bake at 325 degrees for 30 minutes. Let it cool 30 minutes before slicing.

Vanilla Wacky Cake


1/2 cup flour plus 2 TBS all purpose flour
½ cup sugar
½ tsp baking powder
¼ tsp salt
½ tsp vinegar
¾ tsp vanilla
2 ½ TBS oil
½ cup water
In a 4×4 inch baking dish, combine the flour, sugar, salt and baking soda. Mix it until it is well combined. Make four wells, two large and two small. In the large wells, pour the water and oil. In the small wells, pour the vanilla and vinegar. Stir until well moistened. When the batter is well mixed smooth it out and spread it into place with a spatula. Bake at 325 degrees for 30 minutes. Let it cool 30 minutes before slicing.

Spiced Wacky Cake


¾ cup plus 2 TBS all purpose flour
1 ½ tsp pumpkin pie spice
½ cup sugar
½ tsp baking soda
¼ tsp salt
½ tsp vinegar
½ tsp vanilla
2 ½ TBS vegetable oil
½ cup water
In a 4×4 inch baking dish, combine the flour, sugar, salt, pumpkin pie spice and baking soda. Mix it until it is well combined. Make four wells, two large and two small. In the large wells, pour the water and oil. In the small wells, pour the vanilla and vinegar. Stir until well moistened. When the batter is well mixed smooth it out and spread it into place with a spatula. Bake at 325 degrees for 30 minutes. Let it cool 30 minutes before slicing.

Baked Corned Beef

If you don’t like corned beef, please move on. This post is not for you. Come to think of it tomorrows post isn’t for you either. Come back Sunday. I will definitely have a recipe for all the corned beef haters out there on Sunday.

Now all of you still with me must be corned beef lovers right? I have a recipe that is going to rock your corned beef loving world! We are going to make a spice rub, rub our brisket, then put it in the oven and bake it. That is right, bake, not boil it! Don’t get me wrong, I love boiled corned beef. Until this year it was the only way I had ever had corned beef. But this recipe blows boiled corned beef out of the water, pun intended.

This is the most time intensive recipe I have on my blog but it is not labor intensive. The total recipe took a little over 8 hours because I soaked the brisket for two hours before I baked it to reduce the salt content. The only other change I made was not to use the tin foil. This may have accounted for the longer cooking time.

The actual labor part of the recipe is about 10 minutes, if you are slow. The labor and patience required for this recipe is totally worth it. It makes the best corned beef I have ever eaten.

Baked Corned Beef


Ingredients
2-4 lb corned beef brisket
Spice packet, included with your brisket
1 1/2 tsp onion powder
1 tsp dried thyme leaves
1 tsp paprika
1 tsp garlic powder

About two hours before you want to start cooking, place the brisket in a large bowl and cover with water. Every 30 minutes or so change the water, for two hours. Remove the brisket from the water and pat dry. Don’t trim the fat cap. Pat the brisket dry. Rub the spices over both sides of the brisket and place on a rimmed baking sheet. Bake at 275 degrees for 4 hours or until the meat is fall apart tender. The time it takes the brisket to get to fork tender may vary due to variations in individual ovens. Be patient. It is totally worth it.