Posted in breakfast, Brunch, Dinner, Food, Grilling, Main Dish, Skillet Meal

Homemade Savory Breakfast Sausage

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There is a small neighborhood grocery store not far from my home. It carries an assortment of staple groceries for local families needing a few things, without having to travel into town for a big shopping haul. After a late Friday work meeting, I stopped in to buy some milk and eggs for the weekend.
As I headed to the back of the store, I was lured in by the selection of fresh cut meat the butcher had displayed in the meat case. For a small market, this grocer always carries a wide variety of cuts that are quite reasonably priced. I purchased some chicken breasts, ground beef, and a few pounds of freshly ground pork.
This butcher incorporates just the right blend of pork cuts to make the perfect homemade sausage recipe. I knead lots of ingredients into a big bowl of ground pork and shape the mass into several round patties very similar to the familiar pre-packaged, national brand, sausage patties found in the refrigerator case in a typical grocery store. These homemade patties far exceed the flavor and tenderness of store bought sausage. Add your own ingredients to suit your family’s taste…

Homemade Savory breakfast Sausage Patties

2 pounds ground pork
2 teaspoons dried sage
2 teaspoons salt
1 1/2 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves

In a large bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves with ground pork. Mix well with your hands and form into patties, if desired. Sauté the patties in a large skillet over medium high heat for 5-7 minutes per side, or until internal temperature reaches 160 degrees and meat is no longer pink.
Note: You can use the bulk sausage to make this delicious Savory Sausage Crescent Braid recipe too!

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Posted in Chicken, Food, Main Dish

BBQ Honey Teriyaki Chicken

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Recently, we had an open house graduation party for my oldest daughter. We were expecting 75-100 people and had made arrangements with a Chicago pizzeria to come to our home with a pizza oven to cook made-to-order pizza upon request. We have had this particular pizzeria here several times over the years because everyone raves about the flavor of their pizza and I love that most of the work is done for me when preparing for a party. I usually make a few salads and desserts while the pizza is taken care of by our pizza guy.
Well, this year things didn’t go so smoothly. We had told the pizzeria that the party was set to begin at 1:00pm and that we would set up an area with tables for pizza preparation and serving. Well, about one hour before the party, I sensed that something was wrong when no one was here to start the oven and prep for the party. I called the restaurant and got no answer. I called a friend of the owner next, looking for a cell number to talk directly to the owner. After a confusing conversation, we realized that the pizzeria had booked us for the wrong date! I was panicked trying to think about how I would manage serving all of our guests with just the salads and desserts I had prepared. Here it was 25 minutes before the party was to begin and we were without our unique main dish. Well, I spent no time worrying and put myself in damage control mode. I opened my huge freezer and found 6 – 3 lb. bags of frozen chicken breasts. I ripped open the bags and threw the chicken in as many roasting pans as I could find. I instructed my oldest son to turn on the outdoor gas grill at the highest heat possible. I have 3 indoor ovens so I turned them all on and popped the pans of chicken in. While my son grilled the first batch of frozen chicken, I tried to thaw the remaining chicken in the oven. I sent my daughter on a hunt to find any kind of bottled marinade available in the pantry. She found Sweet Baby Ray’s Teriyaki Marinade Sauce. I poured it into a bowl and gave my son a brush to slather it on the barbecued breasts. As he pulled the finished breasts off of the grill. I pulled another batch out of the oven and threw them on the grill to finish cooking. We made a fabulous team and within 25 minutes we had made quite a few breasts that were ready for initial serving. I sliced each of the breasts in bite sized pieces to fit on bakery rolls that we had purchased to go with the salads. All the while, my husband was manning the beverage area, greeting guests and refilling drinks. My sister jumped in the car with her husband heading to the local grocery store to fill the shopping cart with an assortment of foods suitable for the buffet. You can ‘t imagine how quickly we worked together. And oh how surprised and delighted we were when our guests praised our efforts and raved about the great tasting flavor of the chicken. After all of the guests said their good-byes and I had a chance to catch my breath, I was thankful for the help of family and friends, good company, and relieved that it was all over. Things have a way of working out. When the going gets tough…family and friends pull together and help each other out. …Can’t wait till next year as we will do it all over again when our twins graduate!

Marinated Teriyaki Chicken

1 3 lb. bag frozen chicken breasts
Sweet Baby Ray’s Honey Teriyaki Marinade

Preheat barbecue on high heat and carefully oil barbecue rack. Lower the temperature to a medium- low setting and place thawed chicken breasts on the grill. Continue to grill flipping breasts to cook evenly. When meat has reached desired internal temperature, remove from grill and slather with marinade to coat completely.