Stuffing Baked Eggs Recipe

Leftover stuffing + runny egg + Parmesan cheese = YUUUUUM!

Stuffing Baked Eggs

The act of eating Thanksgiving leftovers can be just as enjoyable as the original meal, because tradition and sensibility no longer apply.  Turkey can be reimagined into chili, salad or tacos.  Mashed potatoes transformed into waffles, shepherd’s pie or crispy pancakes.  Cranberry sauce used as a sandwich spread, ice cream topping or cocktail mix-in.  With leftovers, creativity and ingenuity rule.

These Stuffing Baked Eggs are a simple way to take leftover stuffing to the next level.  The recipe starts with a series of bowls filled with leftover stuffing. The stuffing is cooked until golden and crispy around the edges, then whole eggs are cracked into each bowl, and sprinkled with Parmesan cheese, salt and pepper.  After a final trip to the oven, the Stuffing Baked Eggs emerge with opaque whites and wobbly yolks.  Finished with chopped, fresh parsley, the eggs lend a wonderful richness to the savory stuffing below.  So tasty and comforting!  Continue reading for the recipe.

Read More »

Bourbon Pumpkin Pie with Pecan Crumble

This is my final Thanksgiving recipe that I’ll be sharing in 2015, and let’s just say that I might have saved the best for last :)

Bourbon Pumpkin Pie with Pecan Crumble

In case you missed the other recipes, here’s a short roundup:

I’m closing out the list with this Bourbon Pumpkin Pie with Pecan Crumble.  Pumpkin pie has never quite been #1 for me.  It’s not that I don’t like pumpkin pie.  I really do.  But I always find myself wanting to cook and eat other pies first (coconut custard, pecan or crack pies for example).  This year, I decided to test and develop a pumpkin pie recipe that could really spark some excitement.  Here’s what I came up with.

The base of this recipe is my super flaky, super buttery pie crust.  I just love an all-butter pie crust, so all my pies start this way.  Rich and fragrant, the pie filling is a silky mix of pumpkin puree, eggs, heavy cream, bourbon, ginger, cinnamon, nutmeg and clove.  The bourbon adds some really nice depth of flavor that just works with the pumpkin and spices.  A final pecan crumble is sprinkled over top, then baked until golden and crunchy.  You guys.  The finished pie is SO tasty, and I am confident it can easily stand out on any Thanksgiving dessert table.  Continue reading for the recipe.

Read More »

Rye Biscuits with Gouda and Thyme [Giveaway]

Hello friends and happy Friday!!

Rye Biscuits with Gouda and Thyme

I’ve got some fun things to share with you all today, including a tasty biscuit recipe, details on a new cookbook, AND a cookbook giveaway.  Let’s dig in.

Russell van Kraayenburg of Chasing Delicious recently released a new cookbook called Making Dough: Recipes and Ratios for Perfect Pastries, and it’s suuuuper interesting.  The book features a number of dough ratios like pie dough, puff pastry and biscuit dough along with recipes that utilize each ratio.  To better understand ratios and the relationship between ingredients, Russell explains:

“Doughs comprise up to five primary ingredients: flour, fat, eggs, liquid and sugar or other sweetener. Not every dough includes all five… The relationship between the amounts of these ingredients (ratios) is what define each dough recipe and distinguish one dough from another.”

For example, if you use 8 ounces of flour, 7 ounces of fat and 2 ounces of liquid, you’ve got pie crust.  If you use 8 ounces of flour, 3 ounces of fat and 5 ounces of liquid, you’ve got biscuit dough.  Same ingredients, but different ratios!  This is just a simple explanation, so if you want to get more into it, I would recommend checking out Russell’s book.

I find the ratio cooking method interesting, because all you have to do is memorize the ratio, and then you can make 100’s of variations.  Let’s think about biscuits for a moment.  Start with 8 ounces of flour, 3 ounces of butter,  5 ounces of milk, baking powder for lift, and salt for flavor.  From there, you can let your imagination run wild.  Try adding fresh herbs like rosemary, thyme, oregano, parsley or basil.  Or cheeses like cheddar, manchego, gouda, and mozzarella.  Cooked crumbled bacon, prosciutto, ham or chicken skin would be fantastic.  Along with hard spices like caraway, fennel, or coriander.  Mix and match add-ins any way you like!  You can also play around with the flour, fat and liquid components.  The biscuits could be made partially with whole wheat or rye flour.  Use coconut oil instead of butter.  Unsweetened almond milk instead of cow’s milk.  The options are seemingly limitless.  Continue reading for my biscuit recipe plus a cookbook giveaway!

Read More »

Pork and Hominy Stew Recipe

You guys are in for a treat today!

Pork and Hominy Stew with Jorge

Red Pozole is one of my favorite Mexican soups. It’s rich, it’s spicy, it’s hearty, and it’s exactly what I want to eat as soon as the weather cools down. The only problem with Red Pozole, is that it requires many big pots to cook all of the various elements, and it can take an entire afternoon to prepare! I don’t mind the traditional preparation from time-to-time, but if I get a pozole craving on a hurried weeknight, I need a faster solution. This Pork and Hominy Stew fits the bill.

The ingredient list here is simple: pork shoulder, chicken stock, dried chiles, onion, garlic and canned hominy. Most items might already be sitting in your pantry! The preparation is also simple, and you can multitask while various things steep and sizzle (game plan below). Bold in color and flavor, this Pork and Hominy Stew tastes similar to Red Pozole, but requires just a fraction of the effort to prepare. Continue reading for the recipe.

Read More »

Falafel-Spiced Deviled Eggs Recipe

Thanksgiving is just three weeks away.  Now would be a good time to start thinking about menu options.

Falafel Spiced Deviled Eggs

Like these Falafel-Spiced Deviled Eggs!  Traditionally a Middle Eastern food, falafel is a deep-fried ball made of ground chickpeas and flavorings like onion, garlic, herbs and spices.  They’re crunchy on the outside and tender on the inside.  Here, I’ve taken some of these elements and applied them to one of my favorite appetizers, deviled eggs.  The yolk mixture is prepared simply with hummus and fresh lemon juice.  The eggs are then topped with golden bread crumbs, aromatic falafel spice, and a scattering of torn mint and parsley.  Each deviled egg is just bursting with falafel flavor, and the crunch of the breadcrumbs resembles the crisp, outer shell of a deep-fried falafel.  This appetizer is truly a fun and tasty experience.

Each year, I like to serve an unexpected appetizer along with more traditional offerings.  Last year it was my Miso Deviled Eggs, and this year, I’ll be serving these Falafel-Spiced Deviled Eggs.  It’s the risky menu item that gets people excited and talking.  It’s also the thing they usually remember the most once Thanksgiving is over.  Continue reading for the recipe.

Read More »

Mushroom and Goat Cheese Pizza Recipe + #DaVinciStoryteller Experience

Two words: Pizza. Party.

Mushroom and Goat Cheese Pizza

Today, I’m throwing a Pizza Party along with my fellow DaVinci Storytellers: Alana, Molly and Rebecca. A few weeks ago, I was describing the pizza-making competition that went down while in Vinci, Italy. In the spirit of that competition, we’ve all come together again to share a series of pizza recipes, utilizing the skills we learned while in Tuscany.

The pie that I’m bringing to the table is this Mushroom and Goat Cheese Pizza. Throughout our week in Italy, we had so many wonderful porcini mushroom dishes, and various types of goat cheese were also a staple item on the Tuscan table. With that inspiration in mind, I topped this pizza with wild mushrooms sautéed with garlic, mozzarella cheese, goat cheese, fresh rosemary, and a dusting of grated Parmesan. Finished with just the slightest drizzle of truffle oil that I purchased in San Miniato, the pizza is rich and earthy with a wonderful tang from the goat cheese. The aroma of white truffle escapes from the oil as it hits the bubbling hot cheese. Truly mouthwatering.

Below you’ll find the recipe for my Mushroom and Goat Cheese pizza along with links from the other Storytellers. I am also sharing a series of photos from my first few days in Vinci, Italy!

Read More »

Brown Butter Banana Bread Recipe with Vanilla Butter [Giveaway]

I’m not sure why I’ve waited so long to post a banana bread recipe on Kitchen Konfidence. Jorge and I love banana bread and we make it aaaaallllll the time.

Brown Butter Banana Bread with Vanilla Butter

I recently discovered a new banana bread recipe in Bobby Flay’s latest cookbook, Brunch @ Bobby’s, and it’s outstanding.  Crackly on the outside and moist on the inside, this brown-butter spiked bread is flavored with ripe bananas, honey, cinnamon and chopped smokey pecans.  The ingredient list and preparation are so simple, but the finished bread is wonderfully complex and flavorful.  It’s impossible to eat just one slice.

This banana bread is perfectly fine as is, but I decided to take it over-the-top with a rich, homemade Vanilla Butter (recipe also from the book).  This slightly-sweet spread is made with soft butter, vanilla seeds, salt and sugar.  Perfect for breakfast, brunch or dessert!  Continue reading for the recipes plus a cookbook/gift card giveaway AND a valuable tip to ripen bananas quickly.

Read More »

Yeasted Pumpkin Waffles with Candied Ginger

Get excited. There’s a #VirutalPumpkinParty going on today (with 70+ bloggers!), and I’m bringing these Yeasted Pumpkin Waffles with Candied Ginger to the table.

Yeasted Pumpkin Waffles

First, let’s talk yeasted waffles, also known as raised or overnight waffles. I’m obsessed. A yeasted waffle is leavened with yeast instead of baking powder/soda, buttermilk or whipped egg whites.  Prepared the night before, the batter bubbles and rises as the yeast consumes sugar.  The finished waffles have a crisp, airy texture with a pleasant, somewhat sour yeast flavor.  Aside from the flavor, what I love most about yeasted waffles is the advanced preparation.  You can do all the heavy lifting the night before, and then crank out a A+ breakfast the next day with minimal effort.

Now, let’s talk about these yeasted waffles.  Flavored with pumpkin puree, brown sugar, cinnamon, nutmeg, clove and ginger, my Yeasted Pumpkin Waffles with Candied Ginger are pure autumn.  I’ve thrown candied ginger into the mix to amp up the ginger flavor in my pumpkin spice blend.  Its mellow burn also adds some intrigue with each bite.  The waffles are finished with maple syrup and toasted walnuts for crunch.  Oh, and the AROMA!!!  You guys, the smells that waft from the iron as the waffles cook are HEAVEN.  Continue reading for the recipe plus all the other #VirtualPumpkinParty goodies.

Read More »

Italian Kale and Sausage Stuffing Recipe

Where all my stuffing lovers at??

Kale and Sausage Stuffing

I’ve been making a version of this Italian Kale and Sausage Stuffing recipe each Thanksgiving for the past five years.  It’s a staple.  Everyone loves it.  Stuffing is actually my favorite Thanksgiving side dish.  I mean what’s there not to love about a savory bread casserole studded with vegetables?  Crispy on top and tender below.  It’s heaven!

Over the years, I’ve tried many other stuffing recipes, and all were good, but somehow, I always come back to this one.  It’s just so darn good.  Milk-soaked pieces of airy ciabatta are tossed with a savory mixture of cooked Italian sausage, onion, celery, garlic, parsley and Tuscan kale.  Parmesan cheese, basil, sage and rosemary are folded into the mixture, and then the entire casserole is baked until gloriously golden brown.  With each bite, you’ll get hits of rich sausage, bitter kale, fresh herbs and salty Parmesan.  For Thanksgiving this year, you must make this stuffing.  Continue reading for the recipe

Read More »

Honey Sriracha Chicken Bowls

Today, I’m celebrating the release of Whip It Up!, a new cookbook by Billy of Wit & Vinegar.

Honey Sriracha Chicken Bowl

This book is a beauty.  Billy’s blogging style is colorful, approachable and entertaining, and Whip It Up! happily follows suit.  You’ll find entire sections on morning buns, tacos, cocktails, popsicles and ice cream (with toppings!), plus over 75 other fast, fun recipes.  Whip It Up! offers a variety of flavor profiles, including Mexican, Asian, Italian and American along with plenty of pop culture references and LOL moments sprinkled throughout.  I’ve got several recipes bookmarked already.  Particularly: Eggs in Srirachatory, Brownie Granola, Buffalo Panzanella, Garlic Musubi Fried Rice, The Whole Enchilada, Brown Butter Walnut Blondies and Bourbon Gingersnap Ice Cream.  And like all the tacos.

These Honey Sriracha Chicken Skewers also caught my eye, because of their simple ingredient list and preparation.  Made with just 6 ingredients (chicken, honey, rice wine vinegar, Sriracha, salt and pepper), this grilled chicken is so darn tasty.  The easy honey-Sriracha sauce flavors the chicken in two ways: before cooking as a marinade and during cooking as a glaze.  As the skewers sit above a hot flame, the honey in the sauce blackens, providing crunchy hits of sweet char.  Soooooo good!  Continue reading for the recipe, plus a fun way to Switch It Up!

Read More »