Brunch

Venison Breakfast Sausage

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Hunting is a huge part of our lives here in the ginger home. Not only did I grow up in a hunting family, but Chuck did as well, and because of this venison makes up a large part of our diet, over the years we have developed a large number of recipes this is one of my favorites.

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Banana Blueberry Oat Muffins

By Jessica

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In an attempt to start the year off right I am trying to get my self to eat breakfast regularly. If you have been around here for a while your probably getting sick of hearing this. I can never seem to keep myself on track with breakfast, it’s just not my thing, but I keep trying.

This time I made some awesome muffins to help out. They go great with my morning tea so I have been able to keep myself motivated with these little babies, plus they are super healthy, and pretty easy to make. Once they are gone though I will have to think of something else (I am taking suggestions).

These are also man approved. Chuck stole a bunch for a trip to hunting camp back in December, and they were well received.

Blueberry Banana Oat Muffins

3 over ripe bananas

1 cup oats, pulsed in a food processor to create a textured flour

6 tbsp whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

1/2 cup half & half

1 cup Greek Yogurt

2 eggs

2 tbsp real maple syrup

1 tsp vanilla extract

1 cup fresh blueberries

Preheat the oven to 400 degrees. Combine the oats, flour, baking powder, and spices in a large mixing bowl. In a separate bowl mash the bananas with a fork, then stir in the half and half, yogurt eggs, maple syrup, and vanilla extract. Add the liquid to the dry ingredients until smooth (you may want to use an electric mixer). With a spoon carefully blend in the blueberries. Pour the mixture into a lightly greased muffin tin until the batter nearly reaches the top of the cup. Place in the oven for 15-20 minutes. The muffins should begin to brown and be firm to the touch. Remove from the oven and allow to cook for 5-10 minutes before removing them from the pan.

Camping & Craziness

By Jessica

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Today I’m taking part in a link up that Chrystina is running on her blog today. The basic idea is to share the best and worst part of your week this week. Then link up to see what is going on in everyone else’s week.

One Up

Last weekend we got in some camping, with friends before it
gets super cold. We went to this same spot last year, except this year we were
able to get a spot right on the lake. The boy’s did a lot of fishing while I cuddled
up for some good reading in front of the fire, one of my absolute favorite
things to do ever. It did rain on us, but we made it work, and my plan to make
Maple Chipotle Pulled Pork & Beans was a perfect choice to warm us up. I’ll be
posting an over the fire version of this recipe soon enough.

In the mean time, let’s talk about Pat’s Red Neck Hollandaise Sauce. I mean that kind of decadence while camping is unheard of for us, but it was so good, it may have to be repeated. It’s good to have friends with a similar interest in food.

Pat’s Red Neck Hollandaise Sauce (serves
4-6)

½ cup sour cream

½ cup mayonnaise

1 tsp lemon juice (more if necessary)

½ tsp plain mustard

½ tsp fresh chopped rosemary

Combine all ingredients in a pan and heat over hot coals
until the mixture becomes smooth and creamy. Serve Warm.

One Down

This week was/is a little hectic just like the last few
months have been. I can feel my energy waning, I desperately need to find time
to heal, and detox a bit. I know that Chuck is feeling the same, we have just a
few more weeks of craziness ahead and then hopefully we can dial it back again
and recoup.

Even though my schedule has been a bit of a whirl wind my
mind has been exploding with new ideas and project and I can hardly contain
myself. This busy schedule means I haven’t had a chance to work on anything and
I can feel it starting to tear me at the seams. I cannot wait to have a moment
to flush out some of these ideas.

PS: Check out my interview over on If Found, Make Today.

Chuck’s Blueberry Buttermilk Pancakes

By Jessica

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It’s blueberry season in the northeast. Chuck and I try to
make time to go blueberry picking every year, but unfortunately this year has
gotten away from us. We can’t seem to make time for anything with all the
events we have to go to. I’m not loving it but I guess that’s part of being an
adult these days. I’ll be a bit relieved when this season passes for us.

Luckily a couple of friends came to visit us last weekend
and brought us a bit of the bounty from their berry picking excursions. I
couldn’t have been more thrilled that they offered to share with us! Most of
the berries were eaten just on their own, but I managed to get Chuck (the
breakfast chef of our house) to make me some blueberry pancakes.

I’m not usually a huge fan of pancakes, but these ones I just
love. They were exactly what I needed after a hectic couple days at work.
Coming back from vacation will cause some chaos let me tell you.

Chuck’s Blueberry Buttermilk Pancakes

2 cups all-purpose flour

¼ cup sugar

2 ¼ tsp baking powder

½ tsp baking soda

½ tsp salt

2 eggs

2 cups buttermilk

½ tsp vanilla extract

¼ cup unsalted butter, plus some

1 cup blueberries

In a large bowl mix together flour, sugar, baking powder,
baking soda, and salt. Blend in butter, eggs, buttermilk and vanilla until it
forms a lumpy batter. Heat a small dab of butter in a skillet over medium heat
and ladle (about ¼- 1/3 cup) some of the batter into the skillet. Add a few of
the blueberries to the top of the pancake. When small bubbles begin to form in
the batter (about 2-3 minutes) flip the pancake and cook for another 2-3
minutes or until they it begins to brown. Serve warm with maple syrup. (Serves
4-6)

PS: Don’t Forget to enter the giveaway!!

Chuck’s Waffles & Strawberry Sauce

By Jessica

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Thank the heavens I made it through the week! The first full
work week back after a nice long break. It was pretty horrible. I mean just
switching my schedule to get up at 5 am instead of go to bed then was rough, and
then I got sacked with a killer cold. Luckily the construction season is slow
right now so it’s not terrible that I’m a hot mess right now, next week will be
better right?

On the last glorious day of our little stay-cation Chuck did
the unthinkable and cooked for me, all day! Ok so we woke up late and binged on
popcorn at the movies for dinner, so it was only really two meals, but still that’s
huge for a guy with kitchen-phobia. Lunch was some leftovers and this SimpleParmesan Pasta recipe that I taught him way back when he was living on his
own. Breakfast on the other hand was one for the ages.

You see that? Am I a lucky girl or what?

Chuck’s Waffles with Strawberry Sauce

Waffle Mix
1 pint strawberries (fresh, stems removed or frozen)
1/3 cup sugar
1 teaspoon vanilla

Prepare the waffles according to package instructions. Combine strawberries, sugar, and vanilla in a saucepan over medium high heat, stirring often for about 15 minutes. Remove from heat and puree about 1/2 to 1/3 of the mixture in a blender before serving.

I think I might be turning him. I mean he was always one to
appreciate good food, but to cook it? I must be rubbing off on him. I’m not
complaining, he can go ahead and keep on experimenting, I’ll keep testing it
for him.

How did your first full week back go?

Brunch

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