Barbeque Chicken Cornbread Ebelskivers

Ever had an Ebelskiver?  They are basically a stuffed pancake ball, think of a flapjack with your favorite topping turned into a popper.  The Danish are credited for this traditional sweet breakfast treat, originally stuffing them with sweet cinnamon apples.  While the original apple flavor is hard to beat the versatility is seemingly endless. 

In honor of professional football starting this weekend (Go Steelers), I thought I would try a tailgate friendly Ebelskiver.  BBQ chicken and cornbread are two common dishes found at these football celebrations, and both would be perfect for an Ebelskiver.  

BBQ Chicken Cornbread Ebelskiver

Toss the chicken, barbeque sauce and scallions together in small mixing bowl.  Place your Ebelskiver pan on medium low heat.  When it is warm, add a tablespoon of batter into a well.   Add a tablespoon of the chicken mix into the center of the batter filled well.  Allow to cook for a few minutes and carefully rotate with 2 wood skewers.  Allow to cook another 2-3 minutes.   Repeat with remaining batter and filling.  This recipe makes about 16 Ebelskivers.

Does anyone else have to throw out the first pancake they make?  The first Ebelskiver you make, might not be the prettiest, but by the end you fill find your “juju”.    You can make the Ebelskivers the day before and reheat them in the oven the next day, great for a busy Sunday. 

These little guys can be made sweet or savory, how about chocolate peanut butter or maple walnut?  Turn them into savory with ham and gruyere or even turkey and brie.  Use pancake batter for sweet and lesson the sugar for savory. 

These are a great answer to the tired slider.  The poor slider is getting a bad rap for overuse, but we just can’t let it go-

You can buy a pan here– I recommend this one as opposed to others – the nonstick is durable and I have had a lot of luck with mine over the last 3 years-

They are simple enough to get the kiddoes involved as well.   The one thing I would warn everyone is….never put them on menu for 100’s of people.  It is just not a good scene- Ebelskiver for 800 people anyone?  Never again!!! 

Here’s to an injury free and exciting football season!  And Go Steelers!!

Clay Roasted Herb Chicken

With the Fall season fast approaching, evident in all the magazines that have apples or pumpkins on the covers, the football fever that is spreading like wild fire, and the mad race to get the first Pumpkin Latte from Starbucks- who wouldn’t be ready to break out the jeans and the indulge in the comforting fall food! 

One of my favorite dishes to cook thru these months is herb roasted chicken- I just love the way the scents fill the house.   Over the last winter holiday, I picked up a Roasting Clay Kit from William-Sonoma and decided to finally use it to kick off the first College Football Weekend with a roasted chicken.  Unfortunately- William-Sonoma no longer sells the kit, however, one of these will be a little easier and equally tasty, I am sure.  Just perhaps not as fun. 

We have a jungle of basil and rosemary growing in our back yard, which filled the bird quite well.   Add an onion, cracked black pepper, a few tablespoons of butter smeared over the chicken, a healthy dose of kosher salt and the bird is ready. 

Just wrap it with some butcher twine so it cooks evenly and you’re set.

We covered the chicken with parchment paper to protect it from the clay before we rolled the clay out.  The clay was treated like pie dough- stretching it out to cover and secure the chicken.   We clinched the edges tightly to prevent any tiny air pockets.  Now into a 425 oven for an hour and 20 minutes.

We pulled the chicken out and allowed it to rest 15 minutes before taking the mallet to it (clearly, this is the best part). 

Our clay roasted chicken came out very flavorful and tender.  The clay trapped the juices and heat into the bird, giving us the most succulent chicken I have had.  Hands down.

I quickly added a Clay Pot to my wish list, I recommend you follow suit! 

Happy Football Weekend!

Grilled Fruit Tailgate Sangria (aka- Steelers Sangria or Crimson Tide Sangria)

I can smell the pigskin in the air…Football season is approaching swiftly and we are ready!   Tailgate food may possibly be my favorite cuisine.   In an effort to keep it light and not ruin a week of dieting, I’ll be mixing up some light sangria.  And to keep in theme of tailgate grilling, I will throw the fruit on the hot grill too!

Tailgate Sangria

I loved grilling the fruit for sangria, it really brought out the earthy flavors of the wine and cinnamon.   The char on the fruit pushed the drink into fall with its smokiness.  It also softens the booziness of the liquor, making it very drinkable…. Beware 🙂

  • 2 Granny Smith Apples, sliced in eighths
  • 1 Navel Orange, sliced in eighths
  • 2 Limes, sliced in eighths
  • 2 bottles red wine
  • 1 cup orange juice
  • 1 cup diet cranberry juice
  • ½ cup cherry brandy
  • ½ cup orange curacao
  • ¾ cup simple syrup
  • 1 cinnamon stick
  • 36 ounces diet ginger ale, 3 cans

Over a hot grill, arrange the wedges on the racks and cook until fruit is just beginning to char, about 3-4 minutes per side. 

In a large gallon pitcher, combine the wine, juices, liquors, simple syrup and cinnamon stick.  Add the sliced fruit and chill overnight, (or at least a couple hours). 

When ready to serve, add the diet ginger ale to the sangria and pour over ice.

Makes about 1 gallon

Grilled Fruit Sangria

When I am at the grocery and see deep sales on red wine that I am unfamiliar with; I grab it up knowing that it will be perfect for sangria, if nothing else.   Some wine connoisseurs may disagree, but I see no reason to spend a lot of money on sangria. 

Red Wine is soaking up the grill flavor!

Grilled fruit would work great with white sangria as well; charred stone fruit with white wine would draw out the oak flavors of the white wine.   I am not a big chardonnay fan, so this would be a perfect answer to the bottles sitting on my shelf collecting dust. 

Any fruit will work if it is in season!

Cheers to football season, may the best teams win! Here we go Steelers and Roll Tide!

Buffalo and Blue Flat Breads- Game Day Fever!

Buffalo and Blue Flat Breads!

Sir Wes has huge affinity for wings…he loves them and would like to eat them every day if he could, especially during football season.  It’s not just NFL Days either, he is a HUGE Alabama fan too, so his appetite for wings is frequent….and it is our waistlines that pay the price.  To protect our waistlines I try to answer his thirst for wings in a healthier manner- as long as the flavors are there, he is satisfied.

Sir Wes and Sir Duke- Even Duke has Bama Fever, see his collar!

These flat breads are quick and easy, some days I make my own pizza dough, but I like the ease and low calories of “Flatouts”, most grocery’s have them close to the deli counter.  I grilled the chicken the night before while I was using the grill so it was even easier, just putting them together took me about 10 minute.  These can also be assembled at your tail gate parties and cooked on the grill, a great alternative to burgers and brats!

Mis en place, simple and easy!


  • 3- Flatouts
  • 3 tsp olive oil
  • kosher salt
  • Fresh ground black pepper
  • 2- 5oz chicken breasts, cooked and sliced
  • 1/4 cup buffalo wing sauce
  • 1 1/2 cup shredded mozzarella
  • 3 tbsp blue cheese crumbles
  • 3 tbsp sliced green onions

Flat breads are ready for the oven!

Preheat the oven to 375.  Spread a teaspoon of olive oil on each flat bread and sprinkle with kosher salt and fresh ground black pepper.  Gently spread 1/2 cup mozzarella cheese over each flat bread. In a bowl toss the slice chicken with the buffalo sauce and spread evenly over the flat breads.  Spread the blue cheese and green onions over the flat breads.  If you have a pizza stone, bake directly on them, other wise place flat breads on a cookie sheet and place in oven for about 10 minutes or until the edges are golden brown. Cut, serve and enjoy!

Buffalo and Blue Flat Breads!!

Satisfying to the wing cravings and keeping your waistline in check!