Fancy Feta Sausage, Veggies, and Eggs Breakfast!

Want to impress your guests with a fancy fake out breakfast? This is the one and it's super easy!

Ingredients:

• 1 Spinach and Feta Sausage (I got mine from Sprouts and got Chicken)-made into 4-5 patties
• Tuscan cheddar cheese, 4-5 thin slices for on top of patties (or your favorite cheese)
• 1/2 red and yellow bell pepper chopped
• 1/2 onion chopped
• EVOO
• 1/2 tsp garlic salt
• 1/2 tsp cracked black pepper
• 1 small eggplant, chopped into bite size pieces
• 1 yellow squash, chopped 
• 4 eggs

What to do:

1. Cook your sausage patties until done, then top with cheese slices until melted. Set aside on a paper towel and top with foil.
2. Saute your veggies in EVOO, top with garlic salt and black pepper. Cook for about 15 minutes. Set aside and top with foil.
3. Finally, cook your eggs over easy (or however your prefer them)...top with black pepper. 
4. On a plate, put a layer of the sauted veggies, then top with two sausage patties, finally top it with 1-2 eggs. 

Enjoy!

Blueberry Scones w/Orange Glaze!

Ingredients:

• 2 cups flour, plus more for rolling blueberries in
• 1 tbsp baking powder
• 1 tsp salt
• 1/3 cup sugar
• 1/4 cup unsalted butter, chilled and cut into chunks
• 3/4 cup buttermilk or cream
• 1 egg
• 1 pint fresh blueberries

Orange Glaze-

• 2 oranges, zest and juice
• 2 tbsp unsalted butter
• 2 cups powdered sugar

What to do:

1. Preheat oven to 400 degrees. 
2. In a large bowl, mix together flour, baking powder, salt, and sugar. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
3. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. mix just to incorporate, do not overwork the dough.
4. Roll the blueberries in flour to coat (so they don't sink to bottom). Fold the blueberries into batter (be careful not to bruise). Drop large tablespoons of batter on an un-greased cookie sheet.
5. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.
6. To prepare the orange glaze, combine butter, sugar, orange zest, and juice, over a double broiler. 
7. Cook until butter and sugar are melted and heat and beat until smooth and slightly cool. 
8. Drizzle or brush on top of scones and let glaze harden.

Enjoy!

24 Karrot Gold Cupcake Recipe!

Ingredients:

• 4 cups flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 2 tsp salt
• 1 tsp ground nutmeg
• 4 large eggs
• 2 cups sugar
• 1 cup packed brown sugar
• 2 cups canola oil
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts

Frosting Ingredients:

• 1/2 stick unsalted butter
• 8 ounces cream cheese
• 3 1/2 cups powdered sugar
• 3/4 tsp vanilla extract
• 1/2 tsp cinnamon 

What to do:

1. Preheat oven to 350 degrees.
2. Whisk together flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl.
3. In another medium bowl, with an electric mix on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. 
4. Stir in vanilla, carrots, and walnuts until well blended.
5. Line 24 cupcake or muffin pan 2/3 full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 26-30 minutes. Cool the cupcakes completely.
6. For the frosting, beat butter and cream cheese at medium speed until creamy (2-3 minutes). 
7. Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping sides). 
8. Add cinnamon and fold by hand into frosting. 
9. NOTE: Serve within 24 hours. 
10. Frost cupcakes and decorate with golden edible topping. 

Orange Demi-Glaze Brined Chicken Breasts w/Sicilian Glaze and Puttanesca-Style Pananella!

Ingredients:

Glaze:

• EVOO
• 4 garlic cloves, chopped
• 2-3 sprigs rosemary, chopped
• 1 italian cherry chile pepper
• 1/2 cup Marsala wine
• 1 blood orange 
• 1/2 cup chicken stock
• 1/3 cup honey

Puttanesca-Style Panzanella:

• 3-4 tomatoes, chopped
• 1 cup fresh flat-leaf parsley leaves
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1/3 cup EVOO
• 2 tbsp red wine vinegar
• 2 garlic cloves, chopped
• 1 italian red cherry chile or jalapeno, chopped and seeded
• 1 lemon, juiced
• 1/2 loaf sourdough bread, cut into small squares
• 3/4 cup black olives, pitted and chopped

Brine:

• 3-4 tbsp grated red onion
• 2 tbsp kosher seas salt
• 4 garlic cloves, chopped
• A few sprigs fresh rosemary
• 1 lemon, sliced
• 4 pieces skinless, boneless chicken breasts (about 2 pounds)
• Puttanesca-Style Panzanella (see recipe below)

What to do:

1. 2 days in advance mix together your brine: put the onion, salt, garlic, rosemary, lemons, and 4 cups water in a large resealable bag or large bowl. Add the chicken and refrigerate for up to 2 days.
2. When ready, for the glaze: heat the EVOO in a small pot over medium to medium high heat. Add the garlic, rosemary, and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3-4 tbsp, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool and set aside.
3. Heat a grill pan, griddle, or cast iron skillet over medium high heat. Remove chicken from brine, pat dry, and brush with EVOO, then cook, turning occasionally, until the chicken is cooked through. Meanwhile, gently warm the glaze. Bast the chicken with the glaze during the last 4 minutes of cooking.
4. Meanwhile, for the Panzanella: combine the tomatoes, parsley, onions, and bell peppers in a large bowl. Whisk together EVOO, vinegar, garlic, chile pepper, and lemon juice in a small bowl. Cut the bread, toss the bread, vegetable mixture and olives with the dressing from the small bowl. Mix and serve with the chicken.

Enjoy!