Archive for the 'Breakfast Dishes' Category

Cheddar Cheese Biscuits with Honey-Baked Ham

Cheddar Cheese Biscuits with Honey-Baked Ham

2 cups all-purpose flour, plus extra for kneading
1 tablespoon baking powder
1 1/2 teaspoons Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch cubes
1/2 cup cold buttermilk, shaken
1 large egg
1 1/4 cups grated sharp Cheddar cheese
1 large egg, lightly beaten
1/2 pound honey-baked ham, sliced

To make the biscuits:

Preheat the oven to 425 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, and salt. With the mixer on low, add the butter and mix until coarse crumbs form, about 30 to 45 seconds.

Combine the buttermilk and egg in a small bowl and beat lightly with a fork. With the mixer on low, add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheese to the dough and mix only until roughly combined.

Transfer the dough to a lightly floured work surface. Knead gently until well combined, about 5 or 6 times. Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter, cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits.

Place biscuits on a sheet pan lined with parchment paper. Brush the tops with the beaten egg. Bake until the tops are browned and the biscuits are cooked through, about 18 to 22 minutes.

To assemble the sandwiches:

Cut the ham slices into pieces slightly larger than the biscuits. Using a sharp bread knife, split the biscuits. Fill each biscuit with 1 or 2 pieces of the ham to make a sandwich. Serve warm or at room temperature.

Makes 12 biscuits.

Cooking Tip: Don’t feel like cutting out the biscuits? No worries. This recipe also works for drop biscuits. Just scoop about 3 to 4 tablespoons of the dough, roll into a ball, lightly press to flatten, and bake as directed above.

 

 

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Spicy Bloody Marys

The trick to a good Bloody Mary is to have flavor and spice.  I love the extra flavor that Clamato juice gives and my delicious spicy kick comes from Frank’s RedHot.

Spicy Bloody Marys

1 quart Clamato®  juice or tomato juice
1/2 cup vodka
2 tablespoons Frank’sS® RedHot® Original Cayenne Pepper Sauce
2 tablespoons Worcestershire Sauce
2 tablespoons prepared horseradish
1 tablespoon freshly squeezed lemon juice
1 teaspoon celery salt
4 celery sticks, optional garnish

Mix all ingredients in large pitcher.

Chill. Serve over ice with a celery stick, if desired.

Serves 4.

 

Blood Orange Mimosas

Blood Orange Mimosas

3 cups blood orange juice
1/3 cup Grand Marnier or other orange-flavored liqueur
1 tablespoon granulated sugar
1 bottle (750-ml) Prosecco, chilled

Stir together the juice, liqueur, and sugar in a 2-quart pitcher until the sugar is dissolved. Cover and refrigerate until chilled, about 30 minutes.

To serve, pour the juice mixture into the bottom of champagne glasses and slowly top-off with the chilled Prosecco.

Serves 8.

 

Baked Cheese Grits

It’s just one of those days.  You know … one of those days when you are just craving something warm, cheesy and delicious. For a Southerner like me, nothing fits that bill like a big bowl full of Cheese Grits.

I always joke with my friends up North … “Do y’all even know what grits are?!”  (By the way, if you haven’t heard of them … it is always plural … never refer to this iconic Southern staple in the singular!) Basically, grits are made from coarsely ground corn. It’s the Southern version of Italy’s polenta.

Good old Martha White (of the flour fame) offers a very comprehensive definition on her Martha White’s Southern Cooking Glossary:

Grits are related to corn meal, since both are made from dried corn. Grits are just more coarsely ground than corn meal. White grits made from white corn are the most familiar; however, yellow grits made from yellow corn also are available. Whole ground grits are made by grinding the whole corn kernel, including the bran, germ and hard starchy endosperm. Quick and regular grits, the two most popular types, cook much more quickly. They’re made by tempering dried corn, removing the brand and germ, then grinding the hard starchy endosperm. Instant grits are cooked and dehydrated before packaging and are prepared by adding hot water.

In my baked cheese grits recipe, I use quick-cooking white grits since they give this dish a deliciously creamy texture. For a “grittier” texture, you can substitute stone-ground grits.  (Just keep in mind that stone-ground grits take much longer to cook so be sure to prepare them per the package directions before adding the cheese, butter, and eggs.)

This dish is one of those few exceptions that can be perfectly served at any meal … breakfast, lunch or dinner!

Enjoy!

Baked Cheese Grits
From Simply Suppers by Jennifer Chandler

1/4 cup (1/2 stick) unsalted butter, plus extra to grease the baking dish
4 1/2 cups water
1 1/4 cups quick-cooking grits
3 1/2 cups grated cheddar cheese, divided
Kosher salt and freshly ground black pepper
1 clove garlic, minced
3 large eggs, lightly beaten

Preheat the oven to 350 degrees.  Lightly grease a 9- x 13-inch baking dish with butter and set aside.

In a large saucepan over high heat, bring the water to a boil. Stir in the grits and reduce the heat to medium-low. Cover and simmer until thickened, about 5 minutes.  Remove the grits from the heat and stir in the butter and 3 cups of the cheese until the cheese has melted, about 1 minute. Season with salt and pepper to taste. Stir in the garlic and eggs until well combined.

Pour the grits into the prepared baking dish. Evenly sprinkle the remaining 1/2 cup of the cheese across the top. Bake, uncovered, until bubbly and lightly browned, about 30 minutes. Serve warm.

Serves 8 to 10. 

Cooking Tip: For an added kick, add chopped jalapeno peppers.

Blueberry Waffles with Blueberry Sauce

Serves 4

For the waffles:

2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
4 large eggs, separated
2 tbsp. sugar
1/2 tsp. vanilla extract
4 tbsp. unsalted butter, melted
2 cups milk
2/3 cup blueberries

For the blueberry sauce:

1 1/2 cups blueberries
3 tbsp. honey
1/2 cup orange juice
1 tbsp. cornstarch

Preheat the waffle iron.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a second bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and the eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter, being careful not over mix.  Gently fold in the blueberries. 

Cook waffles according to manufacturer’s instructions.

To prepare the sauce, in a medium saucepan over medium heat, mix the blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.

Bananas Foster Waffles

Serves 4

For the waffles:

2 medium ripe bananas, mashed
1 ½ tsp. vegetable oil
¼ cup egg whites
¾ cup milk
1 tsp. vanilla extract
1 cup flour
1 tsp. baking powder
¼ tsp. salt

For the Bananas Foster topping:

6 tbsp. unsalted butter
1 cup light brown sugar, packed
6 ripe bananas, peeled and sliced
1/2 cup dark rum

Preheat the waffle iron.

In a large bowl, combine the bananas, oil, egg whites, milk and vanilla and beat until well blended.  Add the flour, baking powder, salt and mix well.

Cook waffles according to manufacturer’s instructions.   Set cooked waffles in a warm oven while making the topping.

Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the rum. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambé. Put the pan back on the heat and shake it back and forth basting the bananas, until the flame dies out.  Spoon over the waffles and serve immediately.


Jennifer Chandler

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