I love busy weekends–you get so much done, and there’s still a little free time to relax and watch a movie at the end of the day. As promised, here’s a picture of the nut butters that I made to say thanks to all the PTs and PTAs at my clinical:
Last week I was contacted by a media representative from Gold’n Plump (a brand of chicken now being sold in Targets on Long Island) and asked if I would like to receive some chicken and review it for the blog.
Here’s the thing, guys. Fritz and I are trying to save money to go to South Africa, and I never say no to free food anyway (okay, almost never). This is a line of “natural” chicken (you can see what that actually means on their website here), and I was more than happy to receive a bunch of free chicken to try out! And they sent a freezer full, let me tell you–two flavors of marinated chicken breast fillets, two types of ground chicken, and chicken drumsticks.
I’ve been wanting to make and freeze some chicken sausage for quick breakfasts, and for this recipe, I decided to use the 90/10 percent ground chicken made with dark meat. The juicier, the better.
Chicken Breakfast Sausage
- 1 lb ground chicken
- 1/4 t ground sage
- 1/2 t ground thyme
- 1/2 t cayenne pepper
- 1/8 t ground cloves
- 1/2 t black pepper
- 1 t salt
- 2 cloves garlic, finely minced
- 1 T maple syrup
- 1 T olive oil
This is a super easy recipe–just combine everything all together in a small bowl.
I just wanted to make one patty for a quick lunch, and freeze the rest for future easy breezy mornings. To freeze, shape into thin patties on wax paper, cover with another layer of wax paper, and pop into a freezer bag.
They’ll peel off the wax paper and you can cook them like you would any other frozen sausage–either defrost them first, or just make sure that you cook them thoroughly if you go straight from frozen.
Spray a pan lightly with canola oil (ground chicken can be dry, which is why we add the olive oil into the recipe and also oil the pan to cook), and sauté for a few minutes on each side.
You can also just crumble the sausage right into the pan for ground sausage.
Best yet, feel free to tailor the spices to your taste. I like spicy sausage, so I may go with a paprika and pepper blend for next time.
And when it comes to the Gold’n Plump chicken, I’ll be completely honest–I was surprised at how juicy it was! I’ve made this sausage before (with ground chicken breast, not dark meat) and it was much drier. I also quickly cooked up a marinated chicken breast (their herb and butter flavor) to use in a salad, and again, found it to be super tender and juicy. Much more so that the frozen chicken breasts we usually use.
And I was totally prepared to be negative, too. The big downside is that I would most likely not buy a marinated chicken–I’d prefer to flavor my own. That being said, the herb and butter flavor was good, if not a little garlicky for our taste. Here’s their other products.
More recipes with the rest of the chicken coming up later.
And to make Henry feel a little better about himself, I caught his cousin, Emerson, partaking in (most likely the only) weird cat behavior that Henry has yet to demonstrate. Snuggling with shoes. And licking the bottom of them. For an hour.
Cats. They are so strange.