Homemade Pork Breakfast Patties

Homemade Pork Breakfast Patties
Print Recipe
    Servings Prep Time
    12-13 patties 30 minutes
    Cook Time
    8-10 minutes
    Servings Prep Time
    12-13 patties 30 minutes
    Cook Time
    8-10 minutes
    Homemade Pork Breakfast Patties
    Print Recipe
      Servings Prep Time
      12-13 patties 30 minutes
      Cook Time
      8-10 minutes
      Servings Prep Time
      12-13 patties 30 minutes
      Cook Time
      8-10 minutes
      Ingredients
      Servings: patties
      Instructions
      1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
      2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
      3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
      4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
      5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
      Recipe Notes

      -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

      -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

      -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

       

      Mushroom Gruyere Tart

      A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
      Mushroom Gruyere Tart
      Print Recipe
        Servings Prep Time
        8 appetizer wedges 40 minutes
        Cook Time Passive Time
        25 minutes 2-3 minutes
        Servings Prep Time
        8 appetizer wedges 40 minutes
        Cook Time Passive Time
        25 minutes 2-3 minutes
        A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
        Mushroom Gruyere Tart
        Print Recipe
          Servings Prep Time
          8 appetizer wedges 40 minutes
          Cook Time Passive Time
          25 minutes 2-3 minutes
          Servings Prep Time
          8 appetizer wedges 40 minutes
          Cook Time Passive Time
          25 minutes 2-3 minutes
          Ingredients
          Servings: appetizer wedges
          Instructions
          1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
          2. If not using bacon, heat olive oil in a large skillet over medium heat.
          3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
          4. Add wine, thyme, salt and pepper and cook until wine has cooked out about 3 minutes.
          5. Stir in cream cheese, 1/2 cup of gruyere and bacon (if using).
          6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
          7. Spread filling evenly into pastry shell and sprinkle with remaining 1/2 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
          8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
          Recipe Notes

          The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

          Meaty Baked Pasta

          Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
          Meaty Baked Pasta
          Print Recipe
            Servings Prep Time
            8-10 people 40 minutes
            Cook Time Passive Time
            40 minutes 5 minutes
            Servings Prep Time
            8-10 people 40 minutes
            Cook Time Passive Time
            40 minutes 5 minutes
            Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
            Meaty Baked Pasta
            Print Recipe
              Servings Prep Time
              8-10 people 40 minutes
              Cook Time Passive Time
              40 minutes 5 minutes
              Servings Prep Time
              8-10 people 40 minutes
              Cook Time Passive Time
              40 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
              2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
              3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
              4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
              5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
              6. Preheat oven to 350℉.
              7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
              8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
              9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
              10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

              Roasted Gremolata Cauliflower

              Roasted Gremolata Cauliflower
              Print Recipe
                Servings Prep Time
                5-6 people 20 minutes
                Cook Time
                30 minutes
                Servings Prep Time
                5-6 people 20 minutes
                Cook Time
                30 minutes
                Roasted Gremolata Cauliflower
                Print Recipe
                  Servings Prep Time
                  5-6 people 20 minutes
                  Cook Time
                  30 minutes
                  Servings Prep Time
                  5-6 people 20 minutes
                  Cook Time
                  30 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 400℉
                  2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
                  3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
                  4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
                  5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
                  6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
                  Recipe Notes

                  -make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

                  Chili Tortilla Roll Ups

                  Chili Tortilla Roll Ups
                  Print Recipe
                    Servings
                    20 rolls
                    Servings
                    20 rolls
                    Chili Tortilla Roll Ups
                    Print Recipe
                      Servings
                      20 rolls
                      Servings
                      20 rolls
                      Ingredients
                      Servings: rolls
                      Instructions
                      1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
                      2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
                      3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
                      4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
                      5. Continue with remaining shells, chili and cheese until all have been rolled.
                      6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.