Spooky Halloween Breakfast

Spooky Halloween Breakfast

Strawberry orange smoothie in orange jack 0’lantern, spider web toast and a ghostly hard-boiled egg. Happy Halloween!

The madness of Halloween took over my house. My children struggled for weeks about which outfit to choose, but they went back to their original choice two days ago. Then the crazy size competition began. This morning I walked through the attic to find their favorite trick-or-treating bags, and then I will go to Target at the last minute to distribute candies. Cross your fingers and they still have our favorites, or think about it again, maybe they are no better.

Of course, I vowed to be better prepared every year and every holiday. Halloween dress up in September! Menu and shopping list written a few weeks before Thanksgiving! Finish Christmas shopping before December! But…not so much. Of course, there are millions of distractions; children’s sports and activities, daily work, fun trips, the Bravo channel, or just procrastination.

Ah, but the salvation of Halloween this morning! Today, my children had a terrifying Halloween breakfast before going to school… toast and cream cheese spider webs, ghostly hard-boiled eggs and strawberry orange smoothie, placed in an orange pumpkin lantern. This breakfast is child-friendly, nutritious, and a healthy start to a sugar-fueled weekend. So, although we might stuff licorice and raisins in candy bowls, and their clothing is a bit tight, after breakfast, I knew I could win at least once in Holiday Bank. Happy Halloween!

 

Instructions

Strawberry Orange Smoothie

1. Cut off the top of the oranges and cut around the inner edges of the peel. Scrape out the orange segments with a spoon (don’t worry about keeping them intact as they will be blended).

2. Place the orange segments, frozen strawberries, and yogurt in a blender and blend until smooth.

3. Carve the scooped out orange into a jack o’lantern if desired and pour the smoothie into the orange cup (you will have extra smoothie)

Ghostly Hardboiled Egg

1. Place eggs in a saucepan with enough cool water to cover.

2. Cover with lid and bring to a rolling boil, then turn off heat. Let eggs stand in water for 10 mins.

3. Remove eggs and place in an ice bath until cooled. Pat eggs dry and color a ghost face on each with the marker.

Spiderweb Toast

1. Cut bread into shapes with a spider web shaped cookie cutter (a large round cutter will work just fine) and toast them in a toaster.

2. Mix cream cheese with cream until smooth and place in a piping bag or plastic bag. You can use a small round pastry tip or just cut the end of the bag to pipe cream cheese onto the the toast in a spiderweb pattern.

Halloween

 

 

Acorn Candy Cookies
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Servings Prep Time
2 servings 5 mins
Cook Time Passive Time
10 mins 15 mins
Servings Prep Time
2 servings 5 mins
Cook Time Passive Time
10 mins 15 mins
Acorn Candy Cookies
Print Recipe
Servings Prep Time
2 servings 5 mins
Cook Time Passive Time
10 mins 15 mins
Servings Prep Time
2 servings 5 mins
Cook Time Passive Time
10 mins 15 mins
Ingredients
Strawvberry Orange Smoothie
Ghostly Hardboiled Egg
Spiderweb Toast
Servings: servings
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Grilled Chicken with Chimichurri

Grilled Chicken with Chimichurri

The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill. After the initial sear, turn the chicken often, and grill until a probe thermometer inserted in the thickest portion registers 155°F. Try serving it with Santa Maria–Style Pinquito Beans and a Mild Tomato Salsa on the side.

Ingredients

CHICKEN

8 cups water
2 (5-ounce) oranges, quartered
2 (2-ounce) lemons, quartered
2 (1/4-ounce) chiles de árbol, cracked open
1 bunch fresh flat-leaf parsley
10 thyme sprigs
8 bay leaves
4 rosemary sprigs
4 medium garlic cloves, smashed
2 tablespoons kosher salt
1 tablespoon black peppercorns
2 (4-pound) whole chickens, split, backbones and wings removed and discarded or reserved for another use

CHIMICHURRI

1 cup extra-virgin olive oil
1 bunch fresh cilantro, stems removed and discarded
1/2 bunch fresh flat-leaf parsley, stems removed and discarded
3 tablespoons minced garlic
3 tablespoons fresh lemon juice (from 2 lemons)
3 tablespoons finely chopped shallot (from 1 medium shallot)
2 1/4 teaspoons fresh oregano leaves
1 1/2 teaspoon kosher salt
1 1/2 teaspoons balsamic vinegar
1 teaspoon crushed chile de árbol or other dried red chile flakes

SPICE BLEND

5 teaspoons paprika
4 teaspoons kosher salt
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1 teaspoon chipotle chile powder

Directions

Make the chicken

Step 1
Combine 8 cups water, oranges, lemons, chiles, parsley, thyme, bay leaves, rosemary, garlic, salt, and peppercorns in a large stockpot. Bring to a boil over high. Cook, whisking occasionally, until salt dissolves and herbs are aromatic, about 2 minutes. Remove from heat; let cool completely, about 1 hour. Place chicken halves in mixture in stockpot. (Chicken should be fully submerged in liquid.) Cover and refrigerate 24 hours.

Make the chimichurri

Step 2
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the chimichurri

Step 3
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the spice blend

Step 4
Stir together all spice blend ingredients in a small bowl until combined. Set aside.

Step 5
Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with hardwood lump charcoal. When coals are hot, pour them evenly onto the 2 outer sides of grill, leaving center of grill unlit. Top each side of coals with an oak wood chunk. Adjust vents as needed to maintain an internal temperature of 300°F to 350°F. Coat top grate with oil; place on grill. (If using a gas grill, preheat to medium-low [300°F to 350°F] on outer burners, leaving middle burner[s] unlit.) Remove chicken from brine; discard brine, and pat chicken dry.

Step 6
Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

Step 7
Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.
 

Grilled Chicken with Chimichurri
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Grilled Chicken with Chimichurri
Print Recipe
Ingredients
CHICKEN
CHIMICHURRI
SPICE BLEND
Servings:
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