Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth – Cookbook Review

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About the Book:

Inside Breakfast for Dinner you’ll find more than 100 classic breakfast recipes made with a twist. Enjoy hearty dishes like Bacon Fried Rice, Breakfast Ravioli, Pizza over Easy, and Cornmeal Pancakes with Beer-Braised Short Ribs, plus such sweet treats as Sunrise Margaritas and Maple Bacon Cupcakes—to name just a few. This cookbook is a breakfast lover’s dream come true.

About the Authors:

Cookbook author LINDSAY LANDIS and her husband TAYLOR HACKBARTH chronicle their culinary adventures at Love & Olive Oil. They live in Nashville, Tennessee

My Opinion:

Seriously – is there anything better than Breakfast for Dinner? I don’t think so! I told my husband when we got married that I wouldn’t be making him breakfast – it’s just too much fuss. But all that fuss for dinner is just fine by me! This cookbook is full of fun recipes that take bacon, eggs and other breakfast staples and turn them into very satisfying dinner options. I see quite a few that I want to try in the coming days, months, years and see several that will become staples in my mealtime line up.

The book goes way beyond steak and eggs too. One recipe that I can’t wait to try is Bacon Fried Rice. I make a lot of fried rice as it is a great way to use up leftover vegetables. Adding a bit of bacon CAN’T be bad! There is also an updated recipe for a Hawaiian classic the hubby and I enjoyed on our trips to the Big Island, Loco Moco. You haven’t lived until you’ve had a perfectly cooked egg, up on top of sweet rice.

There are other recipes that don’t need rice such as Maple Glazed Pork Meatballs. I adore maple syrup on my sausage and this recipe is for people like me. I think this will be the one I try next. Mmmm…

All of the recipes are written with easy to follow instructions and simple to source ingredients. I kept going back through it and finding recipes that piqued my interest. But there was one that I knew I had to try first…..

Bacon Jam.

So here you go, Bacon Jam.

You will need:

1 lb sliced bacon, cut crosswise into half inch pieces
1 large yellow onion, chopped (I ended up using shallots. Our onion crop just plain sucked)
2 garlic cloves, minced
1 cup brewed coffee
1/2 cup cider vinegar
1/2 orange juice
1/4 cup pure maple syrup
2 TBS light brown sugar, packed
1 tsp orange zest (I always zest any oranges I get and keep the zest in the freezer)
1/4 tsp ground ginger
1/8 tsp freshly ground black pepper, or to taste (I did use a touch more, about 1/2 tsp)
1/4 cup bourbon (we had whiskey and brandy so it was mix that I used)

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

Heat a large, heavy skillet over med-high heat. Cook bacon until it starts to brown – about 10 – 12 minutes.

Remove bacon with a slotted spoon to a paper lined plate to drain and remove all but 2 TBS of the bacon fat. (I will pause here to say that our butcher makes the best bacon in the world. THE.BEST. It tastes like heaven, smoky, not salty and not fatty at all. I didn’t have to drain off any fat as there was barely two tablespoons in there.)

Reduce heat to medium. Add onions and garlic to the pan. Stir often to keep garlic from burning.

Return bacon to skillet and add coffee, vinegar, orange juice, ginger and pepper. Reduce heat to low and simmer for 45 minutes.

Transfer mixture to a food processor…

…and pulse briefly until finely chopped.

Return mixture to pan and cook for another 15 minutes, stirring occasionally.

Add bourbon and simmer for 30 minutes more, 

or until jam is thick, syrupy and dark in color. If at any point the mixture starts to stick to the bottom of the pan and look more like paste than jam add water 1/4 cup at a time. (I did add 1/4 cup of water.)

Remove from heat and cool slightly.

Refrigerated in an air tight container Bacon Jam will keep for 3 – 4 weeks.

This stuff is to die for!
Sweet, bacony and DELICIOUS.

I’ll show you how I used it with a chicken dish later this week.

This cookbook is a keeper and I think anyone would love to have it in their collection.

You can preorder Breakfast for Dinner at for purchase on 2/12/13

Disclosure:  I was sent a free copy of Breakfast for Dinner for my honest review. I received no compensation for this post.

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