Maple Blueberry Breakfast Sausage

This fruity twist on traditional breakfast sausage is a welcomed change to our typical Saturday morning breakfast. We had a similar item at a hotel brunch last year and loved them! I'm not sure what took me so long to recreate them but I finally did.

To make Maple Blueberry Breakfast Sausage, you'll need one pound of ground pork breakfast sausage. I buy it already flavored with sage - Jimmy Dean's is good, or if you're local to Richmond, check out SausageCraft. In a bowl, mix together the sausage with about 1/2 cup of roughly chopped blueberries and two tablespoons of maple syrup.

Cook over medium high heat in a skillet as you would with regular sausage. Some berries will fall out, but they'll release juices in the pan and enhance the overall flavor. Enjoy as you would regular sausage!

 

Maple Blueberry Breakfast Sausage

• 1 pound ground breakfast sausage
• ½ cup fresh blueberries, chopped
• 2 tablespoons maple syrup

1. In a bowl, combine the sausage, blueberries, and syrup. 

2. Mix well and form into patties. Cook in a frying pan over medium high heat until cooked through. Serve hot.

Sonoma Chicken Salad

Hello there! It has clearly been quite a while since I have posted anything on my little site, but I've had a lot going on. The past few months have been busy for us with new jobs, a new house, and a new baby on the way!

Needless to say, my schedule has been busy and my appetite has been off, so my posting was...non-existant. I've been eating a lot of standard, simple things (chicken, chili, pork, veggies, rice) and being in between kitchens, I didn't quite have the means to be inspired or the equipment to try anything new.

I guess that all changed the other day when the temperature finally stayed above 50 degrees for more than one minute. I found myself mashing up two of my favorite chicken salad recipes: Whole Foods with grapes and pecans and Ukrop's classic tarragon chicken salad.

I picked up about a pound of shredded, cooked chicken and mixed it together with Duke's mayonnaise, sliced celery, sliced grapes, chopped tarragon, and a little bit of mustard.



This chicken salad is fabulous on a salad, on a cracker, on a sandwich, or alone!

 

So while I will continue to have a lot going on this year, my posts are probably to be sporadic and rather inconsistent. But I still plan to pop on here when the time is right and when I have something worthwhile to share - like a chicken salad mashup, obviously.

Sonoma Chicken Salad
makes about 3-4 cups

• 1 pound boneless, skinless chicken breasts, shredded or chopped
• 1 cup Duke's mayonnaise
• 1 cup red seedless grapes, halved 
• 2 stalks celery, thinly sliced
• 2-3 tablespoons chopped tarragon leaves
• 1 tablespoon Dijon mustard
• Salt/pepper/garlic powder/onion powder to taste

1. In a bowl, combine all ingredients. Serve chilled on bread, crackers, or a salad.