It feels like summer here today so it felt appropriate to share the most summer-worthy recipe of this year’s Lenten series!
When most people think of grilling, they think meat – steaks, burgers, etc. – but fruit and veggies are also also fabulous grilled.
This beautiful grilled skewers are simple, packed with flavor – and plant based. Chunks of eggplant and pineapple and grilled and glazed with a quick homemade teriyaki sauce. This is the perfect vegan option for your next cookout!
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
I’ve already chronicled (complained about?) how crazy our summer was so I’m not going to rehash it again, but suffice it to say we’ve really been enjoying our un-busy fall weekends so far. It’s been a lot of family time and catching up on non-urgent things we enjoy.
It also means we’ve had time for some leisurely breakfasts – a real novelty.
The additional of apple and maple syrup make this sausage perfect for your fall breakfast table. Yes, it’s a bit of effort to make it yourself, but I promise it’s so worth it. This is hands-down the best breakfast sausage I’ve ever had.
You can enter to win a prize pack from Spice House, as well as goodies from other #appleweek sponsors, here: a Rafflecopter giveaway
Apple Maple Breakfast Sausage (a Kate’s Recipe Box original) Makes about 18 sausages
3/4 lb. ground beef
3/4 lb. ground pork
1/3 cup finely diced onion
1/3 cup shredded apple
2 Tbsp. maple syrup
1 1/2 Tbsp. Spice House Breakfast Sausage Seasoning
In a large bowl, mix everything together.
Spread out the mixture to 1/2″ thickness and cut into patties using biscuit cutter. Or, divide the mixture into golf ball-sized portions and shape them into patties.
Cook in a skillet over medium-high until cooked through, flipping over halfway.
Serve immediately, or refrigerate or freeze. These can be reheated on the stovetop or in the microwave.
More apple delights this way! Here are Wednesday’s Recipes:
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
Today we’re celebrating Valentine’s Day a little early with some #FoodBloggerLove and I’m so thrilled to introduce you guys to Nicole from For the Love of Food.
I was so excited to get to know her blog over the last few weeks – she and I are super similar! She also has two little ones that help her out in the kitchen, family meals are her bread and butter, and she’s crazy for anything chocolate peanut butter.
Yeah, I know – it was like looking in a mirror!
I knew I wanted to make a treat Nicole would love – and I also wanted it to be something her girls could help with. These Crispy Chocolate Peanut Butter Bars are the perfect fit!
My little helpers helped with the measuring and stirring. These treats are no bake, but they do need a few minutes on the stove top to melt the ingredients together so I handled that. They only take about five minutes to prep – perfect for a toddler attention span! – and they’re so, so good. If a peanut butter cup and a crunch bar had a baby, this would be the result.
Nicole, I know you’ll love these! I hope you and your girls get a chance to make them soon! Happy #FoodBloggerLove!
If you’re looking for some more blogger love, check out the #FoodBloggerLove linkup here:
Crispy Chocolate Peanut Butter Bars (slightly adapted from The Big Man’s World) Makes 20 Bars
3 cups crisped rice cereal
1 1/2 cups milk chocolate chips
3/4 cup creamy peanut butter
1/4 cup coconut oil
1/2 cup maple syrup
Line an 8×8 baking pan with parchment and set aside.
Add cereal to a large mixing bowl, set aside.
Add the chocolate chips, peanut butter, coconut oil, and maple syrup to a small saucepan and heat over medium-low heat, stirring continuously, until all melted together and well combined.
Pour the chocolate mixture over the cereal and stir until combined. Pour the mixture into the prepared pan, smooth out, and refrigerate for several hours.
Once cooled and solid, use the paper to lift out of the pan and cut into squares. Store in an airtight container in a fridge.
