If breakfast is the most important meal of the day, why not enjoy it for dinner too? Instead of breaking the fast, break the rules!
Wake up your taste buds with this spicy-sweet blend of your favorite morning and night comfort foods.
Photo by Gina Moore
PANCAKES WITH SPICY CHICKEN AND SRIRACHA SYRUP
SERVES 4
1½ pounds chicken tenders (about 8)
½ cup buttermilk
1/8 teaspoon cayenne pepper
1 cup maple syrup
¼ cup Sriracha sauce (more, depending on personal preference)
2 tablespoons hot sauce
2 cups all-purpose flour
2 teaspoons sugar
2 large eggs, room temperature
2 cups buttermilk
2 tablespoons unsalted butter, melted and cooled
1 cup self-rising flour
1½ teaspoons all-purpose seasoning
Canola oil, for frying chicken and cooking pancakes
In a medium zippered plastic bag, combine chicken, buttermilk and cayenne pepper and let marinade in refrigerator overnight or at least a few hours. When ready to cook, allow to come to room temperature for at least an hour. Drain in a colander.
In a small bowl, combine syrup and Sriracha sauce and set aside. (If any syrup is left over, store in a small jar—with lid—at room temperature.)
In a large mixing bowl, combine flour and sugar. In another bowl, combine eggs, milk and butter. Pour wet ingredients into dry and mix only enough to moisten the flour—do not overmix. Set aside while you fry chicken tenders.
Place a large, deep skillet over medium-high heat and add 1–2 inches oil. Allow oil to reach 375 degrees. In a large bowl, combine self-rising flour and seasoning. Dredge drained chicken pieces in the flour mixture, shake off excess and add to the oil. Cook until golden brown on each side, 3–4 minutes per side. Remove, drain on paper towels and keep warm.
On a griddle or large skillet over medium-high heat, add a teaspoon of oil. Using a medium ladle, pour batter onto griddle, making desired-size pancakes. Work in batches of 2–3 pancakes. Cook on first side 2–3 minutes until golden brown. Flip and cook another 2–3 minutes until done. Adjust heat as necessary—first batch will take longer than subsequent batches. Hold in a 200-degree oven until all pancakes are cooked.
On individual plates, serve 2–3 pancakes topped with 2 chicken tenders and drizzled with syrup.
Steak and Mushroom Omelet
You’ll flip over this creative take on the classic combination of steak and eggs.
Photo by Karen Hermann
MAKES ONE
2 large eggs, room temperature
1 tablespoon heavy cream
Kosher salt
Fresh ground black pepper
Dash of Tabasco or hot sauce
1 teaspoon fresh-chopped herbs such as oregano, basil or thyme, divided
1 tablespoon butter
½ cup sliced mushrooms
Slices of leftover steak, from a previous meal
Grated smoked Gouda or provolone cheese, to taste
In a small bowl, whisk together eggs, cream, salt, pepper, Tabasco and ½ teaspoon herbs until combined.
In an 8-inch nonstick omelet pan over medium heat, melt butter. Saute mushrooms until most of liquid is evaporated. Add egg mixture and lower temperature to medium-low. Let eggs cook about 30 seconds until starting to set. With a heat-resistant spatula, lift sides of omelet and tilt skillet to let uncooked eggs run under the omelet—do this all the way around the omelet until it is set (no longer runny). Spread sliced steak and cheese over one half of the omelet. Using the spatula, fold the blank side of the omelet onto the cheesy-meat half. Carefully slide omelet onto a plate and serve. Garnish with remaining herbs.
Sausage Shakshuka
One pan. Four eggs. Lots of flavors. True to its name (shakshuka means “mixture”), this recipe is a cross between an omelet and Italian sausage pizza.
Photo by Iuliia Nedrygailova
SERVES 4–6
1 tablespoon olive oil
1 pound bulk Italian sausage
1 small onion, chopped
1 garlic clove, minced
4 cups marinara sauce, store-bought or homemade
Pinch, red pepper flakes
1 tablespoon chopped fresh basil
½ cup grated mozzarella
¼ cup fresh grated Parmesan cheese
4 large eggs, room temperature
Kosher salt
Fresh ground black pepper
Preheat oven to 400 F. In a cast-iron or oven-proof skillet over medium heat, heat oil. Crumble sausage in skillet and cook, stirring, until brown. Make a well in center of skillet and add onion, saute until soft. Add garlic and cook an additional minute. Stir until meat mixture and onions/garlic are well combined. Stir in sauce, pepper flakes and half of basil and bring to a simmer.
Top evenly with mozzarella and Parmesan cheeses. Make 4 dents in sauce and crack an egg in each dent, leaving space between each egg. Season eggs with salt and pepper. Transfer skillet to oven and bake 15 minutes or until eggs are desired consistency. Remove from oven and garnish with remaining basil and additional Parmesan. Serve with lots of crusty bread.
Ham Spinach Cheddar and Mushroom Strata
Dig deep into layers of flavor with this tasty casserole recipe.
Photo by Gwénaël Le Vot
SERVES 4–6
1 tablespoon butter, or cooking spray
2 cups cubed bread (leftover French, wheat, rolls, etc.)
8 ounces cooked ham, cubed
1 cup grated cheese, Gruyere or fontina
1 10-ounce package frozen spinach, thawed and drained well
1–2 cups mushrooms, chopped or sliced
4 large eggs, room temperature
1½ cups milk
Kosher salt
White pepper
¼ teaspoon nutmeg
Pinch, cayenne pepper
1 tablespoon fresh chopped thyme
Butter an 8-by-8-inch baking dish. Into bottom of dish, spread cubed bread. Layer with ham, cheese, spinach and mushrooms.
In a medium bowl, whisk together eggs, milk, salt, pepper, nutmeg, cayenne and thyme. Pour custard over bread. Wrap with plastic wrap and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
Heat oven to 350 F. Bake until cheese is melted and the custard is set in the center, about 45 minutes. Let cool slightly and serve warm.
Chef’s tips
When using frozen spinach in your recipe, first thaw and then wrap in a clean kitchen towel and wring the excess water out of the spinach. Now it is ready to use in your recipe.
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