Here is an awesome way to switch things up a bit with your holiday breakfast options. Make this for your New Year’s Morning and wow everyone! Colin made this delicious Apple Pie Pancake for Breakfast with Sausage and home-fries on the side. Yum!
Apple Pie Pancake Recipe by Colin Loftus
• 2 apples, peeled and sliced
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tsp cinnamon
• 2 eggs
• 1 cup milk
• 1 cup bread flour
• 1/4 cup butter
• 1 Tbsp Vanilla Directions
• 1 – Mix apples, sugar, brown sugar, and cinnamon in a medium bowl. Beat eggs, milk, flour, and vanilla in a separate bowl.
• 2 – Melt butter in pan and add apple/sugar mixture. Pour mixture in 9-inch round baking dish. Pour flour/egg mixture on top. Bake 20-30 minutes until brown at 425°.
The Blended Kitchen Thanksgiving Recipes Featuring Irish and Soul Food Dishes
I hope everyone has recovered from your Turkey Hangovers.
I have received several requests for recipes for a few of our dishes from yesterday so here they are:
Big M and lil m’s (Mern and Malaika) Fried Chicken Recipe
In a shallow dish or bowl combine the egg and seasoning salt and mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried) Trust me I found out the hard way with my first 3 pieces. Once chicken is doughy, test oil by dropping a piece of the “dough” into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve
4 T unsalted butter (plus more for baking dish)
3 C elbow macaroni
2 12-oz. cans evaporated milk
1/3 C skim milk
2 large eggs
½ t seasoned salt
¼ t garlic powder
1 t salt (plus more for pasta water)
½ t pepper
2 8-oz. packages sharp cheddar cheese, shredded
1 8-0z. package Monterey jack cheese, shredded
paprika, for sprinkling
Preheat oven to 375 degrees.
Generously butter a 9 x 13 glass baking dish; set aside.
Bring a large pot of water to a boil; add salt and macaroni. Cook al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic, 1t salt and ½t pepper; set aside. In another medium bowl, combine cheeses; set aside.
Place ½ of macaroni in an even layer in the bottom of the prepared baking dish; cover evenly with ½ of shredded cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika.
Bake until top layer is lightly browned, 35 – 45 minutes. Let stand 10 – 15 minutes before serving.
Tunnie’s Crazy Good Cabbage
1 head of cabbage
1 stick of butter
2 tablespoons of salt
2 tablespoons of paprika
Fresh black pepper
1½- 2 cups chicken broth (I substituted chicken broth instead of Tunnie’s turkey necks or smoked hocks) Either way is yummy!
Cut cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
Cut onion into small pieces
In a large pot, add butter, olive oil, salt, pepper,onion & cabbage.
Add in chicken broth and toss.
Bring to a boil over medium-high heat. Cover and reduce heat to medium low.