Homemade Bread Crumbs

Homemade Bread Crumbs

We started making our own breadcrumbs out of left over sandwich bread. However if you are a parent and make your own Uncrustable sandwiches for your little ones. simply use the crusts!
Course Condiment
Cuisine American
Servings 10

Equipment

  • 1 Food Processor
  • 1 Baking Sheet

Ingredients
  

  • 10 Ea Leftover Bread

Instructions
 

  • Preheat the Oven to 350F
  • Place bread on a cookie sheet
  • Cook for 15-20 minutes until the bread is crispy and brown
  • Place into the food processor and blend
  • Optional: Add Parsley or Garlic Powder for Flavor
  • Store in an airtight container

Video

Notes

We use leftover bread or bread crusts from copy cat "Uncrustable" sandwiches. 
All kinds wheat, white, etc...
Keyword bread, budget, family
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Candied Bacon opt

Candied Bacon (aka pig candy)

Candied Bacon

Below is a recipe that I have adapted over time and think this will give you a result your family and friends will rave about. It is the perfect combination of salty, sweet, and a little spice. You can serve this as an appetizer or as an accouterment. Picture this bacon crumbled sitting on top of a wheel of warm brie cheese. I like to make the candied bacon an option for my brunch guests on the Bloody Mary bar. It makes a great accompaniment to a Bourbon cocktail or even adds just a little extra something in a glass of apple cider. Speaking of apple cider and bourbon, I used a quarter of a slice of this candied bacon on top of my Halloween Apple Cider Bourbon Jello Shots. That sure did make the adults trick or treating happy this year.

Ingredients
  

  • 1 Pound Thick-Sliced Bacon I prefer applewood smoked
  • 1 Cup Brown Sugar
  • 2.5 Teaspoons Cayenne Pepper
  • 1 Tablespoon Course Black Pepper more for sprinkling optional
  • 1.5 Teaspoons Cinnamon
  • Parchment Paper
  • Aluminum Foil
  • Cookie Sheet
  • Cooling Rack

Instructions
 

  • Preheat the oven to 350 degrees F
  • Set the oven racks to the middle of the oven as cooking too low or too high will not yield the desired result.
  • Prepare the cookie sheet by placing the parchment in the bottom, with a small layer of aluminum foil over the parchment, then place the cooling rack directly on top of it. If you are making the full pound you will need a second pan also set up and or plan your time to make these in batches.
  • Decide if you are serving whole strips or if you are serving a half or quarter strip. (For a tall drink you will need a full strip, but for a bite as an appetizer, a full strip may be a bit much.) Cut the raw bacon to the size needed.
  • In a large bowl combine the brown sugar, cayenne pepper, cinnamon, and black pepper
  • Add a few slices at a time and coat well with the sugar mixture
  • Lay the coated slices out on the cooling rack, do not crowd them, give them room to brown and crisp up properly.
  • Place in the oven and check after 10 minutes to see if they are ready to flip, if not give them 3-5 more minutes. Remove the pan from the oven do not try to flip in the oven or you will have a mess.
  • If you see any bare spots you could carefully spoon a tiny bit of the mixture on top of the flipped bacon or you could sprinkle some of the ground black pepper for a spicier taste and a more textured effect.
  • Place them back in the oven for 15- 20 minutes more, until browned. Do not let them overcook. They will harden when cooling. Below are some pictures of the placement of my bacon on the various rack and differing amounts of time. The bottom rack burnt the sugars on the bacon at 30 minutes, however the top rack at the same time with the lower quality bacon cooked just fine. In the second test with better quality bacon, the top rack seemed slightly under cooked. That is why the middle rack is perfect.
  • Remove from the rack after 5 minutes and let cool on a plate for approximately 10 minutes before handling
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Pumpkin Biscuit Breakfast Sandwiches opt

Pumpkin Biscuit Breakfast Sandwiches

Pumpkin Biscuit Breakfast Sandwiches

Servings 8
Calories 434 kcal

Ingredients
  

  • 2/3 Cup Pumpkin Puree
  • 2.5 Cups Flour
  • 1.5 Tsp Baking Powder
  • 1/2 Cup Unsalted Butter
  • 1/3 Cup Buttermilk
  • 1 Tbsp Maple Syrup
  • 8 Sage Leaves
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1 Tsp Kosher Salt
  • 10 Slices Ham
  • 10 Slices Swiss Cheese

Instructions
 

  • Keep the butter in the fridge until ready to use
  • Mix together flour, baking powder, cinnamon, Nutmeg, Kosher salt
  • Chop the sage leaves or if you do not have fresh sage you can use 1 teaspoon of ground sage
  • In another bowl mix together the pumpkin, buttermilk, and maple syrup
  • With a box grater, quickly grate the cold butter into the dry ingredients
  • Stir to combine the wet ingredients with the dry ingredients, do not over mix, It should be shaggy and crumbly looking
  • Turn the dough out onto a clean floured surface
  • Create the shape of a rectangle with your hands
  • Fold the dough over 2- 3 time and bringing back to the rectangle shape
  • Cut the biscuits into your desired shapes. We make square biscuits because they are easier and allows air to enter through the sides. This helps the become fluffy

Notes

After the muffins have been made all you need to do is assemble these sandwiches. This is so easy! 
reheat instructions from freezer- microwave 1 minute on 50% power then 30 seconds on high 

Nutrition

Calories: 434kcalCarbohydrates: 34gProtein: 18gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 73mgSodium: 839mgPotassium: 223mgFiber: 2gSugar: 3gVitamin A: 3725IUVitamin C: 1mgCalcium: 266mgIron: 3mg
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Fabulous Falafel OPt

Fabulous Falafel

Fabulous Falafel

Mediterranean Food is so flavorful we could eat it everyday! This falafel is light, satisfying, and yet filling. We like to eat this with a greek salad.

Ingredients
  

  • 1 can chickpeas drained/ rinsed
  • ½ Cup Quick Oats
  • ½ Cup Bread Crumbs
  • ½ Onion
  • 4 Cloves Garlic
  • 1 Cup Cilantro
  • ½ Cup Parsley
  • 1 Tsp Coriander
  • ½ Tsp Cumin
  • ½ Lemon squeezed
  • 1 Tsp Salt
  • 2 Tsp Pepper
  • 2 Cups Vegetable Oil

Instructions
 

  • In food processor pulse chickpeas 5-6 times, scrape down side & do 3-4 more times (you want to keep the coriander course texture) add to bowl.
  • In the food processor add Onion, Garlic, Cilantro & Parsley, mix until smooth & add to mixture.
  • In the food processor add Quick Oats and pulse 10 times, add to chickpea mixture
  • Add the breadcrumbs to the mixture and combine Lemon juice, Coriander, Cumin, Salt & pepper to the mixture. The filling should be light & fluffy, don't over mix.
  • In fry pan heat oil to Med/Low heat (approx 140 degrees), form mixture into a small ball and fry approx 1 ½ - 2 min. Test oil with small crumb first, it should sizzle and float that’s when you know oil is ready.
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Mint Chutney - Vegetarian Version opt

Mint Chutney – Vegetarian Version

Mint Chutney - Vegetarian Version

This classic Indian Chutney is full of fresh flavor and is sure to lift any dish you serve it with.
Prep Time 15 minutes
Total Time 15 minutes
Course Condiment
Cuisine Indian
Servings 4
Calories 16 kcal

Equipment

  • 1 Food Processor
  • 1 Cutting Board
  • 1 Chef Knife

Ingredients
  

  • 1/2 Cup Mint
  • 1/4 Cup Cilantro
  • 1 Tbsp Onion
  • 1/2 Green Chili Pepper
  • 1 Teaspoon Lemon Juice
  • 1/2 Clove Garlic
  • Pinch of Chat Masala
  • Pinch of Salt
  • 1 tsp Honey
  • 1 Tbsp Plain Yogurt

Instructions
 

  • Wash the mint and cilantro very well (the cilantro can be very sandy)
  • Lay them out on a clean dish towel and pat every now and then with a papers towel
  • Squeeze a teaspoon of lemon from a fresh lemon and set aside
  • Remove the skin from the fresh garlic cloves set aside
  • Pull the leaves from the mint and discard the stems
  • Chop the tops from the cilantro and discard all the lower stems
  • Peel and quarter a medium onion
  • In your food processor or blender place one quarter of the onion, the clove of garlic, the mint leaves , the chili pepper, and the cilantro and blend adding the lemon juice and a bit of water as you go. You can add additional water after it is blended, do not over blend as you will bruise the mint and it will become bitter.
  • Add a pinch of salt
  • Add a pinch of Chat Masala and stir with a spoon.
  • Stir in the yogurt
  • Stir in the honey
  • Give your chutney a taste and adjust the amount of salt and Chat Masala that you like.

Notes

This is the Vegan version of out chutney, if you are looking for a simple vegetarian option refer the the recipe Mint Chutney - Vegetarian
Nutritional information calculated with date syrup, changing the sweetener may effect the values. 
 

Nutrition

Calories: 16kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 23mgPotassium: 52mgFiber: 1gSugar: 2gVitamin A: 312IUVitamin C: 4mgCalcium: 22mgIron: 1mg
Keyword budget, Condiment, easy, Healthy, Low Calorie
Tried this recipe?Let us know how it was!
Mint Chutney Vegan Opt

Mint Chutney – Vegan Version

Mint Chutney - Vegan Version

This classic Indian Chutney is full of fresh flavor and is sure to lift any dish you serve it with.
Prep Time 15 minutes
Total Time 15 minutes
Course Condiment
Cuisine Indian
Servings 4
Calories 15 kcal

Equipment

  • 1 Food Processor
  • 1 Chef's Knife
  • 1 Cutting Board

Ingredients
  

  • 1/2 Cup Mint
  • 1/4 Cup Cilantro
  • 1 Tbsp Onion
  • 1 Teaspoon Lemon Juice
  • 1/2 Clove Garlic
  • 1/2 Green Chili Pepper
  • Water
  • Pinch of Chat Masala
  • Pinch of Salt
  • 1 Tsp Date Syrup

Instructions
 

  • Wash the mint and cilantro very well (the cilantro can be very sandy)
  • Lay them out on a clean dish towel and pat every now and then with a papers towel
  • Squeeze a teaspoon of lemon from a fresh lemon and set aside
  • Remove the skin from the fresh garlic cloves set aside
  • Pull the leaves from the mint and discard the stems
  • Chop the tops from the cilantro and discard all the lower stems
  • Peel and quarter a medium onion
  • In your food processor or blender place one quarter of the onion, the clove of garlic, the mint leaves, green chili pepper, and the cilantro and blend adding the lemon juice and a bit of water as you go. You can add additional water after it is blended, do not over blend as you will bruise the mint and it will become bitter.
  • Add a pinch of salt
  • Add a pinch of Chat Masala and stir with a spoon.
  • Stir in the date syrup
  • Give your chutney a taste and adjust the amount of water, lemon juice ,salt and Chat Masala that you like.

Notes

This is the Vegan version of out chutney, if you are looking for a simple vegetarian option refer the the recipe Mint Chutney - Vegetarian
Nutritional information calculated with date syrup, changing the sweetener may effect the values. 
 

Nutrition

Calories: 15kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 21mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 307IUVitamin C: 4mgCalcium: 16mgIron: 1mg
Keyword Condiment, Sauce, Vegan
Tried this recipe?Let us know how it was!