Morning star corn dogs with maple and bacon jam
Breakfast is just one of the three top reasons people skip the gym. That's why we've focused on three delicious, and healthy, dishes.
If you're wondering whether breakfast is the most important meal of the day, I'm going to go with, "Not really. We already know that. It's lunch. It's noon. It's right before lunch. And it's not that I don't eat it at noon. I just don't make it a priority."
My dad is a doctor. He is incredibly smart, kind, well-educated and talented. He is also my greatest example of living the healthy lifestyle. And I would not be where I am today, if it weren't for his guidance. His advice: Eat breakfast.
My mom is the kind of mom that knows what I want before I do. She cooks breakfast before I get out of bed in the morning. We don't have an alarm clock, we have her. It's that simple. I have a few other tricks for achieving that level of breakfast. I'm a little more strict about the schedule when I'm at home than I am when I'm at work. For example, I never drink coffee, I only drink tea and I have a strict 9 AM – 3 PM eating window (I have a job as an on-air reporter in the afternoon. I'm usually in the air from 10 AM – 3 PM). This means my breakfast doesn't start until 10:45, if it happens at all. We're all adults here. I've had to make some concessions to my schedule. My mom is great about this. But she isn't very flexible. My dad has been pretty flexible. I don't believe my mom could cook and drink tea at the same time. But I can.
When I first had the idea to create these corn dogs, I had no idea what kind of flavors I was going to use. There's no way to put that in a bowl and scoop it into a bag and call it breakfast.
They started out as a test recipe for our breakfast sandwich with a different filling. They were so good that I started making them all the time. I added a little more protein to these ones. And I also started making them with other fillings. The bacon-wrapped one is a personal favorite. I had two versions of that: one with sausage, one with chicken. I call them the "Wicked Good Waffles" because they're better than anything I've ever had at a buffet. I also call them the corn dog of snacks. They are a fast and easy breakfast or snack that you can eat in a hurry. And, they're healthy. You have them at a buffet, and you still can eat all your pancakes. I've made them with different flavors. I try to mix it up. I don't like the same thing over and over. I like to mix it up.
SERVES 6 to 8 (MAKES 12 TO 16 CORN DOGS)
YOU WILL NEED
1½ cups corn meal
2 cups flour
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon baking soda
2 cups whole milk
1 cup canola oil
1 cup finely chopped celery
1 cup finely chopped onion
2 cups shredded sharp cheddar cheese (8 ounces)
1 pound bacon, cooked
12 hot dogs
1. In a large bowl, mix together the corn meal, flour, baking powder, salt, and baking soda.
2. In a medium bowl, whisk together the eggs and milk.
3. In a separate large bowl, combine the oil and next 3 ingredients (celery, onion, and cheese).
4. Add the wet ingredients to the dry ingredients. Mix well. The dough should be thick.
5. Divide the dough in half, and shape each piece into 2 biscuits.
6. Place the biscuits on a cookie sheet. Bake at 375°F for about 12 to 14 minutes, or until golden brown.
7. Remove from the oven, and slice the biscuits in half with a sharp knife.
8. Roll the hot dogs in the biscuits.
9. Serve with favorite condiments.
10. If you eat them with a fork, then they're called "finger dogs."
EASY POT ROAST WITH CRANBERRIES
This is an easy and tasty recipe. It can be made ahead of time and cooked for a large crowd. The slow cooker makes it perfect for feeding a big crowd.
SERVES 6 to 8 (MAKES 6 TO 8 POT ROAST SERVINGS)
1 (4- to 5-pound) beef chuck pot roast
Salt and pepper, to taste
1 tablespoon beef base
1 cup water
½ cup orange juice
1 tablespoon Worcestershire sauce
2 garlic cloves
1 (2-pound) bag fresh cranberries
2 teaspoons brown sugar
1 tablespoon cornstarch
1 to 2 tablespoons fresh thyme
1. Preheat the oven to 325°F.
2. Season the pot roast with salt and pepper.
3. Brown the roast in a large oven-proof skillet over medium-high heat.
4. Add the beef base, water, orange juice, Worcestershire sauce, and garlic to the skillet.
5. Transfer the skillet to the slow cooker. Cover the slow cooker, and cook on low for 8 to 10 hours.
6. At the end of the cooking time, remove the pot roast and cover it with foil.
7. Skim any fat off the top. Add the cranberries, brown sugar, and cornstarch.
8. Cook on high for 15 minutes, and then stir. Cover, and cook for an additional 30 minutes.
9. Sprinkle the thyme over the top of the pot roast, and serve.
Cranberries are an important ingredient in desserts, and, of course, in this recipe, they add a nice tart, flavorful note.
### Beef Pot Roast with Potatoes, Vegetables, and Carrots
Pot roast is a great cut of meat for making in the slow cooker. It holds its shape so well, and is so tender that you will need little if any sauce with it. So, instead of a rich, buttery sauce, I prefer to pair the meat with something fresh and flavorful. Carrots, potatoes, and an onion are such a great combination, that when added to a basic, slow cooker pot roast, it tastes like something special. Serves 6
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ cup (1 stick) butter, melted
1 cup red wine
1 tablespoon Worcestershire sauce
2 teaspoons beef base
2 teaspoons dried thyme
1 (2-pound) beef chuck roast, tied
4 carrots, sliced
3 Yukon gold potatoes, diced
2 cups (1 bunch) green onions
1 cup sliced mushrooms
3 tablespoons cornstarch
4 cups beef broth
1. In a small bowl, combine the basil, parsley, garlic powder, salt, pepper, and oregano.