when it comes to the bacon vs sausage debate, most of my life i have been strongly on team bacon. my love for bacon runs real deep. but in the last few years i have grown a real appreciation for the breakfast sausage in all it’s glorious forms. and one of my favorites is a boldly seasoned, sweet and savory sausage that makes the perfect compliment to a good fried egg.

apple + sage breakfast sausage

serves: 12 small sausage patties

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

ingredients: 1 lb ground pork. 2 tbs grated apple (something sweet and crisp like honeycrisp, pink lady or gala). 2 tbs grated yellow onion. 1 garlic clove, minced. 1 tsp finely chopped fresh sage. .25 cup maple syrup. .5 tsp dried fennel seed. 1 tsp kosher salt. .5 tsp freshly ground pepper. 1 tbs vegetable oil. parchment paper.

start by combining the salt, pepper and fennel seed. smash them up using whatever you have on hand to do the job (spice grinder, mortar & pestle, mallet). in a medium bowl, combine the pork, fennel mix, sage, garlic, apple and onion together. drizzle with the maple syrup and stir or mix with your hands till everything is evenly combine. try not to over compress or pack the mixture.

using soup spoon or ice cream scoop, portion out 12 sausages and roll them into patties. lay them out on the parchment paper. pop them in the fridge for a few minutes to harden while you heat your oil over a medium high heat till it is nice and hot.

cook the patties (careful not to over crowed the pan) for 4-5 minutes a side. until nicely browned.

remove from the pan to a paper towel or drying rack and allow any excess oil to drain off.

serve and enjoy.

xo, a

apple + sage breakfast sausage

serves: 12 small sausage patties

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

ingredients: 1 lb ground pork. 2 tbs grated apple (something sweet and crisp like honeycrisp, pink lady or gala). 2 tbs grated yellow onion. 1 garlic clove, minced. 1 tsp finely chopped fresh sage. .25 cup maple syrup. .5 tsp dried fennel seed. 1 tsp kosher salt. .5 tsp freshly ground pepper. 1 tbs vegetable oil. parchment paper.

start by combining the salt, pepper and fennel seed. smash them up using whatever you have on hand to do the job (spice grinder, mortar & pestle, mallet). in a medium bowl, combine the pork, fennel mix, sage, garlic, apple and onion together. drizzle with the maple syrup and stir or mix with your hands till everything is evenly combine. try not to over compress or pack the mixture. using soup spoon or ice cream scoop, portion out 12 sausages and roll them into patties. lay them out on the parchment paper. pop them in the fridge for a few minutes to harden while you heat your oil over a medium high heat till it is nice and hot. cook the patties (careful not to over crowed the pan) for 4-5 minutes a side. until nicely browned. remove from the pan to a paper towel or drying rack and allow any excess oil to drain off. serve and enjoy.

valentine’s day is upon us and the day is going to be pretty low key over here at la casita costa mesa.

wes has to work that night (restaurant life) so we will be celebrating with our traditional lobster tails & my caesar salad another night. we have even toyed with the idea of venturing out to celebrate twice and try a new restaurant that has been on our list. restaurant tbd of course because the list is long and we haven’t picked a winner yet.

but my love of valentine’s day is strong and so you know i will be celebrating with a special treat.

i’ve been dreaming of these blood orange and lavender muffins for a while now. the lavender in my garden is starting to grow strong again and the blood oranges are gorgeous right now so i lucked out and they came together right at my favorite time of year.

now, while the final shot looks great, what you don’t see is that i made these once and burnt them to smithereens because i was doing too many things at once. just keeping it real. keeping it realer, i still ate three of the burnt ones because the inside was still soft and insanely delicious.

blood orange + lavender muffins

serves: 12 muffins

prep time: 10 minutes

active time: 10 minutes

bake time: 30 minutes

total time: 50 minutes

ingredients: 2 cups flour. 2 tsp baking powder. 1 tsp kosher salt. .5 cup (1 stick) butter. 1 cup sugar. 2 eggs. .5 cup milk. 1 tsp vanilla extract. 2 blood oranges, zested and peel removed (one orange you will segment and chop and one you will juice half the orange and slice the other half thin for the muffin tops). 1 tsp fresh lavender leaves or 1 tsp finely chopped dried lavender flowers. muffin tin and muffin liners. stand mixer or hand blender.

start by preheating your oven to 375 degrees f. in the bowl of a stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, butter, lavender and blood orange zest. cream together the butter and the sugar.

add in the eggs one at a time followed by the vanilla extract.

pour in half the flour mixture, followed by the milk and blood orange juice and then the remaining flour mixture.

finally, add in the blood orange segments and stir till just combined.

fill each muffin tin two thirds of the way to the top.

top each with a blood orange wedge.

bake for 25-30 minutes until lightly golden on top and a toothpick comes out clean.

serve warm or at room temperature.

xo, a

blood orange + lavender muffins

serves: 12 muffins

prep time: 10 minutes

active time: 10 minutes

bake time: 30 minutes

total time: 50 minutes

ingredients: 2 cups flour. 2 tsp baking powder. 1 tsp kosher salt. .5 cup (1 stick) butter. 1 cup sugar. 2 eggs. .5 cup milk. 1 tsp vanilla extract. 2 blood oranges, zested and peel removed (one orange you will segment and chop and one you will juice half the orange and slice the other half thin for the muffin tops). 1 tsp fresh lavender leaves or 1 tsp finely chopped dried lavender flowers. muffin tin and muffin liners. stand mixer or hand blender.

start by preheating your oven to 375 degrees f. in the bowl of a stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, butter, lavender and blood orange zest. cream together the butter and the sugar. add in the eggs one at a time followed by the vanilla extract. pour in half the flour mixture, followed by the milk and blood orange juice and then the remaining flour mixture. finally, add in the blood orange segments and stir till just combined. fill each muffin tin two thirds of the way to the top. top each with a blood orange wedge. bake for 25-30 minutes until lightly golden on top and a toothpick comes out clean. serve warm or at room temperature.