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Jalapeño, Bacon, and Cheddar Corn Pancakes

May 9, 2014 in Food by traveleatlove | No comments

Mother’s Day is just a couple of days away, and if you are making brunch, you might want to try these corn flour pancakes, which incorporate spicy, salty, and sweet. I made these cakes for dinner one night this week with a salad, and they were a huge hit.

These pancakes are made up of chopped jalapeño, turkey bacon, roasted corn, grated Kerrygold cheddar, milk, and eggs.

chopped jalapeno

As always, I kind of eyeballed things with this recipe. I chopped two large jalapeños (which turned out to be too much, I would go with one next time) and four slices of turkey bacon and combined those items with a cup of roasted corn. I use the Trader Joe’s frozen roasted corn in lots of recipes, including chili, and it is awesome.

jalapeno, bacon, corn

I recently received an amazing gift of cheese and butter as part of the Kerrygold Blogger Network. I grated up about 1/2 cup of the Skellig Sweet Cheddar (all the while nibbling this sweet and tangy cheese while I cooked). I added the grated cheese to the jalapeño, bacon, and corn mixture and stirred thoroughly, distributing the ingredients evenly.

Kerrygold cheese

At this point, I was really kind of winging it, so I slowly mixed in the corn flour, which I received from War Eagle Mill as part of Whole Grain Sampling Day. I stirred in about two cups of the corn flour, then added three eggs, mixed again, and slowly streamed in milk until the mix was no longer dry. The pancake mix is thick and sticky; there are a lot of ingredients that make it so.

jalapeno bacon corn pancakes

I then heated up a frying pan with a little oil and made the pancakes just as I would any other pancakes, browning them lightly on each side.

jalapeno bacon corn pancakes

The final step was whipping up some Kerrygold butter with maple syrup. We topped the pancakes with the sweet butter, and dug right in.

Kerrygold butter

These pancakes are bursting with flavor and texture. The sweet maple butter really pulls it all together, cooling some of the spice, and pairing so well with the salt of the bacon.  These would make a fantastic brunch, paired with some fruit, spicy Bloody Marys, and maybe some pastries or dessert items.

Do you have any delicious brunch plans this weekend?

Tags: bacon, brunch, cooking, cornmeal, Food, Kerrygold, pancakes, recipe, spicy food

Bacon and Cheese Muffins

June 7, 2012 in Uncategorized by traveleatlove | 15 comments

What do you get when you combine bacon, caramelized onion cheddar, and almond meal (plus eggs, oil, baking powder, and milk)? The answer is incredible savory muffins just perfect for a post-workout breakfast. Or a lazy breakfast in bed. Or as the base for an egg sandwich. You really can not go wrong.

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Ever since my first almond meal cooking experiment, the almond meal pizza crust I made a few weeks ago, I have been a huge fan of almond meal, adding it to yogurt for an extra bit of protein and making cakes with it. I’ve been doing some more weights leading up to the kickoff of my NYC Marathon training, and I have definitely felt the need for protein.

I knew I wanted to bake something else with almond meal, but I didn’t want it to be sweet. A quick Google search brought me to this recipe for Almond Meal Cheese Muffins, and other than omitting the parsley, I followed it exactly.

I decided to use a cheddar with caramelized onions from Trader Joe’s as my cheese. If you see this cheese definitely pick it up. It’s delicious.

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I mixed up all of my ingredients, popped the mix into my muffin tin, and let the muffins bake for about 18 minutes. The smell of baking cheese is delicious. When I studied abroad in Ireland, my roommates and I would line baking sheets with foil, sprinkle them with shredded cheese, and make our own cheese crackers since we couldn’t find them there. The smell of these muffins kind of reminded me of that.

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When they were ready, I let them cool and then gave one a try. Light, fluffy, savory, these muffins got me thinking about other combinations and additions. These definitely won’t be sticking around for very long. . .

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Are you a sweet or savory/salty breakfast person? I personally can not eat things like donuts or Danishes for breakfast; if I do I crash big time and it’s really unpleasant. With all of the protein from the almond meal and bacon, these are just about perfect.

Tags: almond meal, bacon, breakfast, cheese, Food, muffins

Maple Bacon Potatoes Au Gratin

February 14, 2012 in recipe by traveleatlove | 11 comments

Happy Valentine’s Day! I hope you all get to celebrate love today for family, friends, significant others, and pets. And that you have some Champagne or chocolate or whatever your heart desires.

I celebrated Valentine’s Day a day early yesterday, helping out at the MSPCA Valentine’s Day sale. The sale is also on today at the MSPCA Angell Memorial Hospital in Jamaica Plain. Stop by to pick up flowers, baked goods, dog and cat toys, and other fun items, with all proceeds going to the MSPCA. I was happy to be in the mascot costume; it was a chilly day!

Happy Valentine's Day!

When I got home, I didn’t feel like eating much. I don’t know if it is tiredness from being away over the weekend, or I am coming down with something, but most foods didn’t appeal to me yesterday.

One recipe did, however. My mom gave me a cookbook she received from the Philadelphia cream cheese company, and I zeroed straight in on the Maple Bacon Potatoes Au Gratin. Somehow, though the bins of spinach and other veggies in the house did nothing for me, cheesy potatoes with sweet and salty flavors did. Sometimes you just have to eat what feels good, even if it’s not the healthiest dinner.  I think these would make a great side with any sort of chicken, steak, or pork dish.

Sadly, I deleted all of my prep photos before uploading them. Out of it.

maple bacon potatoes

These potatoes are super easy to make. I scaled it back to feed two, which ended up being a portion for about six people.

Before I got started on the ingredients, I preheated the oven to 400.

Then I used my mandolin to cut half a red onion. I added the onion to a dry frying pan and let it get a little browned and crispy, stirring frequently so it didn’t stick.

In the meantime, I cut two large Idaho potatoes into thin slices. I set those aside and got started on the au gratin sauce which consisted of chicken stock, milk, and cream cheese. I basically eyeballed the ingredients until I had a creamy sauce mixed with the onions. To that I added four slices of chopped, cooked bacon and a swirl of maple syrup.

These potatoes need to cook, covered, for a long time. Leave them in for about 40 minutes, then uncover, cook for about 10 more minutes.

What you end up with is a baking dish filled with cheesy, sweet, salty potatoes. The smoky bacon, the crispy onions, the cream cheese, oh the flavor love!

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I didn’t feel very well when I started eating, but by the time I finished my first bowl of these, I had my appetite back. I had another bowl, made a fresh carrot and apple juice, and called it a night.

I hope my energy returns!

And I hope you have a wonderful Valentine’s Day. Ever since the blogger dinner at Stone Hearth Pizza, I have been dreaming of a cozy night in with pizza and bubbly, so that’s what we are doing. I might make a special dessert if I am feeling better.

Do you have any fun plans for tonight?

Tags: bacon, potatoes, recipe

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