Today is Friday which means tomorrow is brunchday…I mean Saturday. If you are anything like me, this is the absolute highlight of your weekend – well other than heading to the pool (hehe). For all of my local Atlanta readers, I have a treat for you! Food Should Taste Good partnered up with Chris Watkins and Sarah-Ann Saffer of eat, drink, repeat to create the perfect brunch guide for the city. So, go ahead and just start making your reservations because you NEED those chicken & waffles.
And for all of my folks that aren’t local, don’t worry! We have pulled together a to of yummy brunch recipes you can try out this weekend with your favorite Food Should Taste Good chips. Not gonna lie – I could probably eat an entire bag of the lime tortilla chips in one setting. Cheers!
Cinnamon Almond Butter Swirl Dip
8 ounces cream cheese (regular or light)
2 1/2 tablespoons milk
1 1/4 teaspoons cinnamon
1 1/2 tablespoons powdered sugar
1/3 cup almond butter (or any other nut butter)
Sweet Potato Food Should Taste Good Chips
Sliced apples and bananas
In a food processor combine cream cheese, milk, cinnamon and powdered sugar. Add to a bowl, then add almond butter. Fold almond butter in with a spatula so that a swirl is created. Spoon into a clean entertaining bowl and serve with chips & fruit. Can make one day in advance, stores well in refrigerator for 3 days after serving.
Breakfast “Bagel” Salad with The Works Croutons
4 cups mixed salad greens
4 slices cooked bacon, crumble 2 slices and keep 2 whole
1/2 cup chopped cherry tomatoes
3 tablespoons chopped kalamata olives
salt & pepper
1/4 cup of your favorite salad dressing, a herb vinaigrette is a great match
Handful of The Works Food Should Taste Good Chips, lightly crushed
Equally divide salad greens, bacon (1 slice crumbled and 1 slice whole per plate) tomatoes, and olives between two plates.
Fill a medium saucepan 2 inches deep with water. Set over medium-high heat. When the water boils, turn heat down so that water is just simmering. Crack one egg into a small dish and slide it into the water. Quickly do the same with the second egg. Set the timer for 3 1/2 minutes. Make sure the water stays at a simmer.
When the timer goes off (if you like a firmer yolk cook for 4 1/2 minutes), use a slotted spoon to scoop one egg out of the water. Tilt the spoon so the liquid drains completely off, then place the egg on top of one of the salads. Repeat with second egg. Top eggs with a sprinkle of salt and a few grinds of black pepper each, then drizzle each salad with dressing.
Rosemary & Cheddar Breakfast Sausage Dip
8 ounces breakfast sausage
1/4 cup minced onion
1 1/2 cups milk
1 tablespoon maple syrup
3 cups grated cheddar cheese (9 ounces)
2 1/2 tablespoons corn starch
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon garlic powder
Food Should Taste Good Multigrain Chips for serving
Cook sausage in medium skillet over medium-high heat, stirring frequently and breaking it up into crumbles. When sausage has just a little pink remaining, add onion and continue cooking, until meat is no longer pink and onions are translucent. Using a colander, drain meat and set aside.
Pour milk and maple syrup into a medium sized saucepan and turn heat to medium. Let it warm until steaming, but not boiling. In a bowl, toss together cheese, cornstarch and rosemary. Add this to warm milk and turn heat up slightly, constantly stirring to melt cheese evenly. Cook for about 5 minutes, until cheese is melted and smooth. Stir in salt and garlic powder, then add sausage. Mix well and serve immediately.
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