Tag Archives: bacon

Cornbread Stuffing Muffin Stuffing: Redundancy at its Finest!

26 Nov Go Running Mama- Cornbread Stuffing Muffin Stuffing

It’s been awhile, friends!

I’ve been on hiatus while I got Baby Bird situated in full time language immersion school, during which time every aspect of my life seemed to change… from work status, to life plans, to training intensity and goals, to the very most superficial of things…

Hair length!

Go Running Mama- Short Hair

The Hubs still has long hair, but mine is now oh so short!

I’m now slightly feeling as though it would be easier to just start a brand new blog in which I completely reintroduce myself to you as a different human than I was six months ago.  But that’s the nature of life- we are all constantly evolving.  Plus, I still love talking about the same things I did six months ago.  And the URL that best makes sense for my life- gorunningmama.com– is already taken.  By me.  So I guess I’m staying here.

I figured offering up what is indisputably my very best holiday recipe might make people forget my blog went dark for an entire summer- Cornbread Stuffing Muffin Stuffing!  Nope, that isn’t a misplaced, accidental double-up on the word “stuffing” in the title… this is a buttermilk cornbread stuffing made from homemade cornbread muffins studded with all the goodies that make stuffing greatness- bacon, apples, onions, celery, and parsley.  Not the stuffing, the muffins… the MUFFINS are packed with all that goodness!  Well… then the stuffing gets loaded with yumminess as well.  Embrace the beauty of kitchen redundancy.

You have to start this process the day before Thanksgiving at the very latest, though I like to start two or three days before to allow the muffins time to stale up just slightly (And here I am writing this the day before Thanksgiving- some help I am!) because nobody likes soggy stuffing and moist carbs create soggy stuffing.

Memorize this- it’s important: Moist Carbs = Soggy Stuffing

^Very important life equation.  Write it down.

So like I said, you start at least a day in advance with the muffins…

Go Running Mama- Cornbread Stuffing Muffins

Crumble them so that their moist interior will dry out faster (if you get a late start you can even dry the crumbles out in a warm oven to speed things up!)…

Go Running Mama- Cornbread Stuffing Muffins

And then that becomes your ticket to stuffing perfection!

Luckily, you end up with two dozen stuffing muffins and only need 18 for the stuffing.  Eat the six remaining muffins immediately.  Consider it carb loading for your local Turkey Trot.

Happy Holidays, friends!

Go Running Mama- Cornbread Stuffing Muffin Stuffing

Cornbread Stuffing Muffin Stuffing

Stuffing Muffins:

  • 8 slices of thick-cut no-nitrate-added bacon, diced (I like Cherrywood Smoked Bacon)
  • 2 ribs of celery, finely chopped
  • 1 apple, finely chopped
  • 1 medium yellow onion, diced
  • 1 cup yellow cornmeal
  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1/2 cup sugar
  • 1 tbs poultry seasoning
  • 1/4 tsp nutmeg
  • 1 1/2 cups buttermilk, room temperature
  • 1 egg, room temperature
  • 6 tbs butter, melted and cooled
  • 1 tbs parsley, chopped

Directions: In a skillet, saute the diced bacon over medium-high heat until cooked through and beginning to crisp.  Add the celery, apple, and onion and saute until soft, fragrant, and translucent.  Remove mixture to a towel lined plate to cool.

Preheat oven to 400 degrees.

Line two 12-cup muffin pans with liners.

In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, poultry seasoning, and nutmeg.  Add the butter to the dry ingredients and mix to combine.  Lightly whisk the egg into the buttermilk and add to the dry ingredients, mixing to combine.

Add the sauted ingredients and parsley to the batter and mix to combine well.

Fill each muffin tin 2/3rds full.  Bake for 16 minutes.  Cool in pan for 3 minutes before removing to a rack to cool completely.

Makes 2 dozen muffins.

Coarsely crumble at least 18 of the muffins onto a lined baking sheet to allow to dry for at least a day.  If needed you can dry out the stuffing muffins in a warm oven to quicken the process.

Stuffing:

  • 1 tbs olive oil
  • 1 medium yellow onion, finely diced
  • 2 ribs of celery, finely diced
  • 2 carrots, peeled and finely diced
  • 1 apple, finely diced (optional)
  • 1 roasted turkey legs (made the day before) skin removed, meat shredded and at room temperature
  • 2 tbs chopped fresh sage
  • crumbled stuffing muffins
  • 2-3 cups reduced sodium chicken broth, hot
  • 2+ tbs butter

Directions: Preheat oven to 350 degrees.

Heat the oil in the skillet over medium heat.  Add the onions, celery, carrots, and optional apple and saute, stirring occasionally, until onion is translucent.  Add shredded turkey meat to heat quickly, stirring frequently.

In a large bowl, combine onion mixture, stuffing muffins and sage.

Pour broth over mixture and stir until just combined- more broth will create a moister, more custard-like stuffing while less broth will create a crumblier, better defined stuffing.  Season with salt and pepper and transfer to a buttered 1 1/2 quart baking dish.

Dot top with butter.  Bake until golden brown on top and crisp around the edges, 30 to 45 minutes depending upon liquid content.

Breakfast on the Run: Baked Egg Cups To Go

15 Jan

The The Hub’s new Team Rogue schedule is a bit of a game changer in our household (not just because they’ve lead him to finally accepting that he has insanely loud feet).  He’s now out the door for the day pre-workout instead of our old routine in which he ran the neighborhood/area, came home to eat breakfast and get ready for work, and then left for the day.  Because it was routine, I found this slightly easier in my mind because the dirty laundry made it in the bathroom immediately and I could worry with his morning nutrition on the spot.  In reality, I’m realizing that it made me less strategic- and also meant The Hubs often made his own eggs while balancing a business call if and when I managed a morning run for myself.  We’re multi-taskers ’round here, y’all!

I’m realizing that pre-prepped breakfast to go is a thing of beauty.  It forces me to be strategic and also means I don’t feel like a lazy bum on the mornings that I sleep in a bit later than I meant… because I was up later than intended… because I took extra time to stop and smell the roses with the little one during the day… (You see the cycle right?)

Last week I created Mango Recovery Muffins for The Hubs to tote along for breakfast and this week I’ve added baked egg cups into the mix.  They are easy enough that you could bake them the morning of if you prefer, but I’m streamlining our morning shenanigans (read as: I’m not waking up at 4:15 am for someone’s track practice until it’s because I have to get up to drive Baby Bird to the track) so I’m baking them the night before and packaging them up neatly for the next morning.

Breakfast on the Run: Bake Egg Cups, fruit skewers, Mango Macadamia Recovery Muffins, and Raspberry Refrigerator Jam from Go Running, Mama!

As you can see- via the beauty that is my late night Instagram snapshot- The Hubs left this morning with two baked egg cups, fruit skewers, a Mango Macadamia Recovery Muffin, and a generous scoop of raspberry chia refrigerator jam.  The kiwi blueberry skewers made it easy for him to eat his fruit quickly without having to use utensils or picking up each piece with his fingers.  A little box of balanced, satisfying, premade nutrition designed for him to consume quickly in the transition from workout to work.

Now that is a productive start to the day!

Baked Egg Cups To Go

Ingredients

  • 2-4 jumbo eggs
  • i slice of thick cut bacon; cooked, fattiest part removed, and diced
  • truffle salt
  • butcher’s cut pepper
  • olive oil

Directions: Preheat the oven to 350 degrees F.

“Grease” silicone muffin cups with olive oil.  Place muffin cups on a baking pan or sheet.

Crack an egg into each muffin cup.  Sprinkle each egg with diced bacon, truffle salt, and pepper.

Place baking sheet and muffin cups in oven and bake for 16-19 minutes, rotating pan each 6 minutes.  Remove when eggs are white and yolks still have a slight wobble.

Healthy Orzo Pasta with Broccoli Pesto

6 Jan Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

It’s a new year and, as I focus on finalizing my goals for 2014 by adding quantifiable terms, I’m also focused on creating meals that are quick, cost-effective, and- most importantly- nutrient dense as The Hubs kicks it into gear for his racing streak.  This orzo dish is super simple and packs a serious nutrient punch from broccoli, cauliflower, avocado, kefir, and pine nuts.

There is the issue of the bacon.  It certainly doesn’t get the “healthy” label and totally isn’t necessary to the integrity of the completed dish.  But I add it.  Because The Hubs specifically asks for it.  And because bacon.

Whether you enjoy it sans-bacon or fully loaded, I’m sure you will enjoy it on a busy night where you are still crazing nutrient rich, homemade fare.  And you’ll continue to enjoy it the next day because it makes a stellar leftovers lunch as well.

Enjoy!

Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

Orzo Pasta with Broccoli Pesto

Ingredients:

  • 6 slices of bacon cut into 1 inch pieces
  • 1 1/2 cups orzo pasta
  • 4 cups raw broccoli cut into small florets and stems
  • 1 cup cauliflower cut into small florets and stems
  • 2 cloves of garlic
  • 2/3 cups pine nuts
  • 1/3 cup grated parmesan cheese
  • 2 limes
  • 1/3 cup olive oil + more for pasta water
  • 1/4 cup plain kefir
  • 1 avocado, peeled, pitted, and cubed
  • sea salt

Directions: Spread bacon in a single layer in a large skillet and cook over medium heat until browned, stirring frequently, about 20 minutes.  Transfer to paper towels to drain.

Prepare the orzo according to directions, adding a glug of olive oil to the water to help keep pasta from sticking together.  Drain, rinse with cold water, and drain well once more, removing to a separate bowl.

Add 3/4 cup water to the pot and bring to a boil.  Add a large pinch of salt to the water and stir in the broccoli and cauliflower.  Cover and cook for 1 minute to soften ever so slightly.  Quickly drain the veggies in a strainer and run under cold water to stop them from cooking.  Drain well.

Grate the zest of one lime and set aside.

Combine two cups of the cooked broccoli (avoid the cauliflower florets for texture reasons), the garlic, 1/3 cup of the pine nuts, the parm, 1/4 tsp sea salt, and 2 generous tbs of lime juice in the food processor.  Add the olive oil and kefir and pulse until smooth.

Toss the orzo, bacon, and remaining veggies.  Add the pesto and lime zest and toss to coat.  Fold in the avocado gently before serving.

Makes 6-8 adult dinner portions.

Gifts in Jars: Bacon Beer Jam and Spicy Gingerbread Syrup

28 Dec Bacon Beer Jam- Go Running, Mama!

Let me just lead off with this- I know this doesn’t help anyone with their holiday gift giving since Christmas is now over.  Sorry about that!  In the few days leading up to the Christmas, I was far too busy finishing off gifts for friends and family to type anything up- I just figured I’d blog our food gift recipes from this holiday season sometime in January and queue them up to post next winter when I had time to take a few proper pictures and people had homemade gifts on the brain once again.  (I can’t even begin to imagine how awesome it might feel to be 10 months ahead!)

Flatteringly enough though, I’ve gotten quite a few requests from friends wanting the recipes for the gifts I made this year and it’s far easier to share them here than via email so I I’ve decided to neglect my dreams of preplanned posts in the spirit of kitchen collegiality.

This year I made a bacon beer jam adapted from a Martha Stewart recipe.  Her’s uses bourbon, but I modified it for our our kitchen using bourbon barrel aged beer (specifically Rahr & Sons Bourbon Barrel Aged Winter Warmer from Fort Worth, Texas y’all!) with spectacularly amazing results.

Bacon Beer Jam- Go Running, Mama!

Because who doesn’t love great bacon and amazing beer?  That you can spread on a warm biscuit.

Bacon Beer Jam- Go Running, Mama!

Shockingly, some people don’t love bacon and beer… even when spread on a warm biscuit.

And some of them are really great people with whom I am dear friends… which meant I had to have another homemade gift option this year.  Since the arrival of the Nespresso machine my amazing husband gifted me during my bout with mono, I’ve become a bit of a latte devotee so I decided to also make homemade Spicy Gingerbread Syrup- thin for my fellow latte drinkers and thicker for my non-coffee friends to use on desserts or pancakes.  The best part is that it is super easy and uses ingredients you already have in your pantry!

Bacon Beer Jam- Go Running, Mama!

Bacon and Bourbon Barrel Aged Beer Jam

Ingredients:

  • 2 lbs sliced bacon, cut into 1-inch pieces
  • 3 cups shallots, chopped
  • 6 cloves of garlic, chopped
  • 1 1/2 tsp chili powder
  • 1 tsp ground mustard
  • 3/4 tsp ground ginger
  • 3/4 cup bourbon barrel aged beer (room temperature, poured carefully to avoid foaming)
  • 1/2 cup grade B maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1/2 cup brown sugar, packed

Directions: Working in three additions, spread bacon in a single layer in a large skillet and cook over medium heat until browned, stirring frequently, about 20 minutes.  Transfer to paper towels to drain.  Remove the fat and clean the pan between each addition of bacon.  After the last addition, reserve browned bits and 1 tbs fat in the pan (slightly less if your bacon had a considerably high fat content).

Add shallots and garlic to the pan and cook over medium heat until translucent, about five minutes.  Add spices and cook one minute, stirring constantly.  Increase the heat to high and add the beer and maple syrup.  Bring to a boil, scraping the bottom of the pan frequently to incorporate browned bits from bottom of the pan. Add vinegar and brown sugar and return to a boil.  Reduce heat to low and add the bacon back to the pan.  Simmer, stirring occasionally, until the liquid reduces to a thick glaze.

Transfer mixture to a food processor and pulse until it reaches your desired consistency.  Transfer to glass jars and refrigerate at least one hour before using.  Jam will keep up to four weeks in a refrigerated, tightly sealed glass jar.

Makes about five half pint jars.

Spicy Gingerbread Syrup- Go Running, Mama!

Spicy Gingerbread Syrup

Ingredients:

  • 1 1/2 cups water
  • 1 1/4 cups organic granulated sugar
  • 1 1/2 tbs ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • generous 1/4 tsp sea salt
  • 2 tsp pure vanilla extract

Directions: Combine all ingredients except the vanilla extract in a saucepan and bring to a boil over medium heat.  Turn down heat to a simmer and allow to thicken while simmering- 10 to 15 minutes- until it is the consistency of maple syrup. Refrain from stirring.

Once it reaches the correct consistency, turn off the heat and stir in the vanilla.  Allow to cool before pouring into a lidded jar.

Syrup will keep a few weeks in the fridge.

Makes about four half pints.

Maple Bacon Biscuits

12 Sep Go Running, Mama!: Maple Bacon Biscuits

Hi, my name is Jenn and I’m about to make your weekend breakfast awesome. Legitimately awesome. Objectively awesome.

Maybe not healthy… but awesome.

Around here, weekends are about the long run. Which also means Sundays are about the equally important “post long run breakfast.” Usually that means pancakes, but that is a serious undertaking in our household because I strongly believe the only classic pancakes worth making are those with stiffly beaten egg whites incorporated throughout which means that they are only good straight off the skillet- no pre-making, early prepping, or-gasp- freezing excess for the next weekend allowed… because that would make pancakes with beaten egg whites just terrible. Flat, mealy, gritty….Ick! And this makes me sad because pre-making, early prepping, and freezing leftovers for easy breakfasts later in the week are basically the first three bullet points on my Mommy Kitchen Creed.

Last weekend I had biscuits on the brain after receiving a heavy dose of undeserved praise the previous night for the ultra easy cheddar biscuits I toted to accompany minestrone soup at our best-running-family-freinds’ house along with some thick cut apple cinnamon smoked bacon that was a prime candidate for post long run breakfast. Bacon biscuits and scrambled eggs seemed like an obvious conclusion to reach. It took about thiry seconds to find a recipe on Joy the Baker for Brown Sugar Bacon Biscuits that was an ideal jumping off point. And Joy was onto something that makes me really happy- the combo of baconiness and sweetness.

Yep, I’m one of those cliche individuals who loves the idea of bacon and sweets… as an occasional treat, of course I love the Vogues Bacon Chocolate bar. At the donut shop, I opt for a maple bacon donut. One of my running teams has a “bacon challenge” during marathons (Endurance Sports Connection/Run Disney so I can Eat Disney shout-out!). I own both smoked bacon sugar and maple salt. Because those things make sense together. They are good- cliches, trends, and faux hipness aside.

Sweet/salty combinations are undeniably amazing. The king and queen of this regal pairing? Bacon and maple syrup.

Okay, so bacon and maple syrup it is.

I played around with the inspiration recipe just a bit in order to form my own perfect marriage of maple and bacon in biscuit. And, as I said before, it’s awesome.

Please run before you eat these- because chances are you aren’t stopping with just one!

Go Running, Mama!: Maple Bacon Biscuits

Maple Bacon Biscuits

  • 6 slices of bacon
  • 3 c all-purpose flour
  • 2.5 tbs brown sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • butcher’s cut pepper (very coarsely ground)
  • 3/4 c cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/4 c + 1/2 c grade B maple syrup
  • 3/4 c buttermilk

Directions: Preheat oven to 370 degrees F.

Line baking sheet with foil and spread slices of bacon into a single layer. Sprinkle with pepper and bake until crisp, 15-17 minutes.

Increase oven temperature to 425 degrees F.

Remove to layered paper towels to cool and drain. When cool to the touch, chop into medium chunks and set aside.

Add flour, sugar, salt, baking powder, baking soda, and a generous 1/2 tsp butcher’s cut pepper to the bowl on a food processor and pulse to combine. Add the cold butter and pulse until flour mixture resembles a very coarse meal and butter has broken into pea-sized chunks. Transfer to a mixing bowl.

In a small bowl, whisk together buttermilk, maple syrup, and egg. Add to four mixture and stir to incorporate, adding bacon immediately after buttermilk mixture.

Turn onto lightly floured surface and knead several times just to incorporate, being careful not to overwork dough.

Roll or at dough into 1.5 inch thickness and cut into circles using a biscuit cutter. Reshape dough to make additional biscuits with scraps, being careful not to manipulate dough to the point that the butter begins to melt (shape biscuits away from the oven!).

Place on parchment lined baking sheet and bake for 12-15 minutes.

Remove biscuits from baking sheet to a cooling rack placed over parchment and drizzle each with 1/2 tsp grade B maple syrup before serving.

Makes about two dozen biscuits.