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‘Breakfast’ Category

  1. Sweet Potato Biscuits

    January 25, 2012 by Jarrett

    Here is the recipe for the sweet potato biscuits, there is no procedure listed as they cook with the Vegetable Pot-Pie recipe.

     

    SWEET POTATO BISCUITS

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes

     

    INGREDIENTS:

    • 1 cup all-purpose flour
    • 3 teaspoons baking powder
    • 2 teaspoons white sugar
    • 1 teaspoon salt
    • 2 tablespoons shortening
    • 3/4 cup mashed sweet potatoes
    • 1/4 cup milk

     

    You may want to make a double batch as they are good by themselves.

    Category Breakfast, Recipes, Vegetable Dishes | Tags: | No Comments

  2. Sausage Balls Recipe

    January 3, 2012 by Jarrett

    It is a good thing these are fast and easy because you may have to re-load for halftime.

     

    SAUSAGE BALLS

    Serves: Makes 30 | Difficulty Level: 1 (of 5) | Prep Time: 15 Min. | Ready In: 30 Min.

     

    INGREDIENTS:

    • 1 pound ground pork sausage (I use Jimmy Deans Sage)
    • 2 cups biscuit baking mix
    • 1 pound sharp Cheddar cheese, shredded

    PROCEDURE:

    • Preheat oven to 350 degrees F
    • In a large bowl, combine sausage, biscuit baking mix and cheese.
    • Form into walnut size balls and place on baking sheets.
    • Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.

     

    I serve mine with a bottled Honey Mustard dressing or a quick mix of mayonnaise and curry powder.

    Enjoy,

    Chef Phil

    Category Appetizers & Party Food, Breakfast, Recipes | Tags: ,,, | No Comments

  3. Mini Mushroom-&-Sausage Quiches Recipe

    December 30, 2011 by Jarrett

    These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory.

     

    MINI MUSHROOM & SAUSAGE QUICHES

    Serves: Makes 12 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes

     

    INGREDIENTS:

    • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces.
    • 1 teaspoon extra-virgin olive oil
    • 8 ounces mushrooms, sliced
    • 1/4 cup sliced scallions
    • 1/4 cup shredded swiss cheese
    • 1 teaspoon freshly ground pepper
    • 5 eggs
    • 3 egg whites
    • 1 cup 1% milk

    Mini Mushroom-&-Sausage Quiches

    PROCEDURE:

    • Position rack in center of oven; preheat to 325 degrees F.
    • Coat a nonstick muffin tin generously with cooking spray
    • Heat a large nonstick skillet over medium-high heat.
    • Add sausage and cook until golden brown, 6 to 8 minutes.
    • Transfer to a bowl to cool.
    • Add oil to the pan.
    • Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage.
    • Let cool for 5 minutes.
    • Stir in scallions, cheese and pepper.
    • Whisk eggs, egg whites and milk in a medium bowl.
    • Divide the egg mixture evenly among the prepared muffin cups.
    • Sprinkle a heaping tablespoon of the sausage mixture into each cup.
    • Bake until the tops are just beginning to brown, 25 minutes.
    • Let cool on a wire rack for 5 minutes.
    • Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

    Small and satisfying, they’re a great finger food for your New Years Eve cocktail party.

    Enjoy,

    Chef Phil

    Category Breakfast, Recipes | Tags: ,, | No Comments

  4. Overnight Eggnog French Toast Crunch Recipe

    December 22, 2011 by Jarrett

    This is a nearly effortless breakfast dish, slices of French bread soak overnight in an eggnog-cranberry mixture. Just before baking, they’re sprinkled with a streusel topping, which turns into a crunchy, golden brown crust.

     

    OVERNIGHT EGGNOG FRENCH TOAST CRUNCH

    Serves: 8 | Difficulty level: 1 (of 5) | Prep Time: 45 Min. | Ready In: < 1 Hour*
    * After overnight rest

     

    INGREDIENTS:

    BREAD:

    • 1 (20×2 1/2-inch) baguette, cut diagonally into 18 to 20 slices (1 inch)
    • 4 eggs, slightly beaten
    • 1 cup purchased eggnog
    • 1/2 cup milk
    • 1/4 teaspoon ground nutmeg
    • 1 cup fresh or frozen cranberries

    TOPPING:

    • 1/4 cup butter, chilled, cut up
    • 1/3 cup packed brown sugar
    • 1/3 cup chopped pecans

     

    PROCEDURE:

    • Spray 13×9-inch glass baking dish with cooking spray.
    • Arrange bread in single layer in dish.
    • Whisk eggs, eggnog, milk and nutmeg in medium bowl; pour over bread.
    • Let stand 30 minutes.
    • Turn bread; sprinkle with cranberries.
    • Cover and refrigerate overnight.
    • Heat oven to 400°F.
    • With pastry blender or two knives, cut butter into brown sugar in medium bowl.
    • Turn bread; sprinkle with brown sugar mixture.
    • Bake 15 minutes; sprinkle with pecans.
    • Bake an additional 10 to 15 minutes or until golden brown.

     

    Pop this into the oven on Christmas morning, go open a few presents and sit down to a wonderful breakfast.

    Enjoy,

    Chef Phil

    Category Bread, Breakfast, Recipes | Tags: | No Comments

  5. Egg & Cheese ‘Souffle’ Casserole

    October 28, 2011 by Jarrett


    This cheesy, quiche-like egg casserole is the ultimate for the holiday brunch.

     

    EGG & CHEESE SOUFFLE CASSEROLE

    Serves: 8-10 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: 1 Hour*

     

    INGREDIENTS:

    • Butter, softened
    • 10 slices white bread
    • 12 ounces SHARP cheddar cheese, shredded
    • 12 ounces mozzarella cheese, shredded
    • 8 eggs, lightly beaten
    • 3-1/2 cups half & half
    • 1/4 teaspoon paprika
    • 1 teaspoon minced onion
    • 1/2 teaspoon curry powder
    • 1/8 teaspoon red pepper (ground)
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon dry mustard

    PROCEDURE:

    • Butter sides and bottom of a 13 x 9 inch baking dish or 2 (9-inch) square or round baking dishes.
    • Remove crusts from bread, butter each slice, and cut in cubes.

    • Place half of the buttered cubes in baking dish (or if using two dishes, use a 1/4 of the bread) and sprinkle with half the cheddar and mozzarella cheeses (or if using two dishes, use a 1/4 of the cheese) then add the remaining bread in another layer and top with the remaining cheeses.
    • Combine eggs, half & half, paprika, onion, curry powder, red pepper, Worcestershire and mustard.
    • Pour over bread and cheese mixture.

    Cover and refrigerate overnight.

    • Bake at 325 degrees 1 hour, or until knife inserted in center comes out clean and top is lightly browned.

    Enjoy,
    Chef Phil

      By preparing this the night before you get to have coffee with your friends or family while it cooks.


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  6. Cranberry-Apple Coffee Cake Recipe

    October 17, 2011 by Jarrett


    Time to start compiling recipes for those “holiday gatherings”.

     

    CRANBERRY-APPLE COFFEE CAKE

    Serves: 12 | Difficulty Level: 2 (of 5) | Prep Time: 45 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    For the Topping:

    • 1/2 cup packed light brown sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon ground cinnamon
    • 1 1/2 cups cranberries, fresh or frozen, thawed, chopped
    • 1 1/2 cups finely chopped peeled tart apple, such as Granny Smith (about 1 large)
    • 1/2 cup cranberry juice cocktail, orange juice or apple juice

    For the Cake:

    • 1 cup all-purpose flour
    • 1/2 cup whole-wheat flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon baking soda
    • 1/4 cup canola oil
    • 3 tablespoons butter, slightly softened
    • 3/4 teaspoon freshly grated lemon zest
    • 3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
    • 1 large egg
    • 3/4 cup milk
    • 2 teaspoons vanilla extract

    PROCEDURE:

    • Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.

    To prepare topping:

    • Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan until combined.
    • Stir in cranberries, apple and juice.
    • Bring the mixture to a boil over medium-high heat, stirring
    • Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.

    To prepare cake:

    • Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.
    • Beat oil, butter and lemon zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium-high, until well combined, about 11/2 minutes.
    • Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended
    • Add egg and beat until the batter is smooth, about 1 minute longer.
    • With the mixer on low speed, beat in half the flour mixture until just incorporated.
    • Gradually beat in milk and vanilla until just incorporated.
    • Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed.
    • Scrape the batter into the prepared pan, spreading to the edges.
    • Spread the topping in an even layer over the batter; do not stir.
    • Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes.
    • Sprinkle the remaining 1 tablespoon sugar over the top.
    • Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes. To serve, run a knife along the edge of the pan, remove the pan sides and cut the cake into wedges.

    Enjoy,
    Chef Phil

      Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert.


    Category Breakfast, Desserts, Recipes, Sweets -N- Treats | Tags: ,,,,, | No Comments

  7. Stuffed Pecan Pie French Toast Recipe

    August 16, 2011 by Jarrett


    I think the recipe name says it all…

     

    STUFFED PECAN-PIE FRENCH TOAST

     

    INGREDIENTS:

    Pecan Mixture:

    • 1/2 cup unsalted butter
    • 1/2 cup packed brown sugar
    • 1/2 cup chopped pecans

    Toast:

    • 1 loaf Pepperidge farm cinnamon-swirl bread

    Batter:

    • 1 cup milk
    • 2 eggs
    • 1 cup granulated sugar
    • 2 teaspoons vanilla extract
    • confectioners’ sugar

    PROCEDURE:

    • Preheat oven to 350°F.

    • Heat butter and brown sugar to a boil in small saucepan over medium heat.
    • Remove from heat and stir in pecans. Set aside.
    • Grease a baking sheet with butter.
    • Place the bread slices on the baking sheet. Bake for 5 minute Or until lightly toasted.
    • Remove from sheet and set aside.
    • Beat milk, eggs, granulated sugar and vanilla in medium bowl.
    • Dip 8 slices toast into the batter and place on baking sheet.
    • Spread a heaping tablespoons of the pecan mixture onto each.
    • Dip remaining slices toast into batter and place over nut filling to form a sandwich.
    • Bake for 20 minute Or until hot.
    • Sift confectioners’ sugar over toast.
    • Serve immediately.

    Enjoy,
    Chef Phil

      I serve this for Sunday brunch throughout the holidays. Have also used left over cheese danish in place of the cinnamon bread.


    Category Breakfast, Recipes | Tags: ,,, | No Comments

  8. ASPARAGUS & CHICKEN CREPES RECIPE

    July 20, 2011 by Daniel


    With a saucy ham and asparagus filling, these savory crepes make a lovely dinner.

     

    ASPARAGUS & CHICKEN CREPES RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 40 Minutes Ready In: 1 Hour 10 Minutes

     

    INGREDIENTS:

    •2 eggs
    •3/4 cup milk
    •1/2 cup all-purpose flour
    •3/4 teaspoon sugar
    •1/2 cup condensed cream of chicken soup, undiluted
    •1 teaspoon Worcestershire sauce
    •1 dash ground nutmeg
    •1 cup chopped cooked chicken
    •1 cup cut fresh or frozen asparagus, thawed
    •1/3 cup chopped fully cooked ham
    •1/2 cup grated Parmesan cheese, divided
    •1/2 cup heavy whipping cream, whipped
    •1/3 cup mayonnaise

    PROCEDURE:

    •For crepe batter, beat eggs and milk in a small mixing bowl.
    •Combine flour and sugar; add to egg mixture and mix well.
    •Cover and refrigerate for 1 hour.
    •Heat a lightly greased 8-in. nonstick skillet.
    •Pour 3 tablespoons batter into the center of skillet.
    •Lift and tilt pan to evenly coat bottom.
    •Cook until top appears dry; turn and cook 15-20 seconds longer.
    •Remove to a wire rack.
    •Repeat with remaining batter, greasing skillet as needed.
    •When cool, stack crepes with waxed paper between.
    •In a small bowl, combine the soup, Worcestershire sauce and nutmeg (Set aside 1/4 cup)
    •Add the chicken, asparagus and ham to remaining soup mixture.
    •Spoon 2 tablespoonfuls over each crepe; roll up tightly.
    •Place seam side down in a greased 9-in. square baking pan.
    •Spoon reserved soup mixture over crepes.
    •Sprinkle with 1/4 cup Parmesan cheese.
    •Cover and bake at 375 degrees F for 20-25 minutes.
    •Gradually fold cream into mayonnaise.
    •Spread over crepes.
    •Sprinkle with remaining Parmesan.
    •Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

    Enjoy
    Chef Phil

     I think this will make a lovely presentation for a special evening meal.


    Category Breakfast, Chicken, Recipes | Tags: ,,,,,,,,,,,,,,,, | No Comments

  9. EXTREME CREPE RECIPE

    July 20, 2011 by Daniel


    Why settle for second best? You can enjoy the ultimate in breakfast elegance … crepes! Serve with whipped cream and your favorite fruit, jelly or syrup !

     

    EXTREME CREPES RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: Less than 30 Minutes

     

    INGREDIENTS:

    •2 cups milk
    •3/4 cup white sugar
    •2 cups all-purpose flour
    •2 eggs
    •1 tablespoon baking powder
    •1 teaspoon vanilla extract
    •1 teaspoon vegetable oil

    PROCEDURE:

    •Place milk, sugar, flour, eggs, baking powder, vanilla and oil in a blender; puree until smooth.
    •Lightly butter 6 inch skillet; heat over medium heat.
    •For each crepe, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom.
    •Cook until light brown.
    •Run spatula around edge to loosen; turn and cook other side until light brown.
    •Stack crepes, placing waxed paper between each; keep covered until ready to serve.

    Enjoy
    Chef Phil

     I will leave the fillings up to you as you know what your family’s favorites are.


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  10. GARLIC AND CHEDDAR CHEESE GRITS RECIPE

    July 18, 2011 by Daniel


    Grits are an everyday food here in the South, I came up with this easy recipe one day when I ran out of potatoes.

     

    GARLIC and CHEDDAR CHEESE GRITS RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 40 Minutes Ready In: Less than 3 ½ Hours * Includes resting time

     

    INGREDIENTS:

    •4 cups water
    •1 cup uncooked old-fashioned grits
    •1 teaspoon salt
    •1 cup shredded reduced-fat Cheddar cheese
    •1 clove garlic, minced
    •1 tablespoon olive oil

    PROCEDURE:

    •In a saucepan, bring water to a boil.
    •Slowly add grits and salt, stirring constantly.
    •Reduce heat; simmer, uncovered, for 40-45 minutes or until thickened, stirring occasionally.
    •Add cheese and garlic; stir until cheese is melted.
    •Pour into a 9-in. square baking dish coated with nonstick cooking spray.
    •Cover and refrigerate for 2 to 2-1/2 hours or until firm.
    •Before starting the grill, coat grill rack with nonstick cooking spray.
    •Cut grits into 3-in. squares; brush both sides with oil.
    •Grill, covered, over medium heat for 4-6 minutes on each side or until lightly browned.

    Enjoy
    Chef Phil

     If you make too many grits for your shrimp & grits this is a tasty way to use them up for breakfast.


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