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Rise and Dine!
Easy Ways to Wake Up the Holiday

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Old Fashion Buttermilk Biscuits With Sausage and Black Pepper Gravy
Baked Spiral Ham and Vegetable Frittata

(Family Features) - During the hustle and bustle of the holidays, there's nothing quite like being able to slow down for a while and enjoy a meal with loved ones. Beginning the day with a warm and satisfying breakfast or brunch gets everyone off to a great start.

Quick Tips

  • Keep it simple. Make a few dishes ahead of time that can be cooked or reheated while you're getting other things ready. Choose easy and familiar dishes you know everyone will enjoy.

  • Fill 'em up. Go beyond muffins or bagels and serve up some delicious protein to satisfy your hungry guests. "My new Smithfield Breakfast Sausage - mild or hot - is fresh and delicious and one of my favorites to serve to my friends and family," said restaurateur, cookbook author and Food Network celebrity cook, Paula Deen. "They always enjoy the comfort that comes with homemade meals, especially those that include flavorful and filling pork sausage."

  • Use leftovers. Toss cooked veggies and shredded cheese into an omelet; dollop sliced fruit from yesterday's lunch on top of waffles; or use Paula's recipe to make a tasty sandwich out of last night's ham dinner.

For more delicious rise and dine recipes from Paula, visit smithfield.com.

Old Fashion Buttermilk Biscuits With Sausage and Black Pepper Gravy

Ingredients
Biscuits
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 1/2 cup vegetable shortening
  • 1 1/4 cups buttermilk
  • 1/4 cup butter, melted and divided
Sausage Gravy
  • 1 pound Paula Deen Breakfast Sausage by Smithfield (either hot or mild)
  • 3/4 cup flour
  • 4 1/2 cups milk
  • 1 tablespoon Louisiana style hot sauce
  • 1/2 tablespoon freshly cracked black pepper
  • Salt to taste
  • 2 tablespoons butter

Preparation
    1. Preheat oven to 450°F. In large bowl mixing bowl, combine flour, sugar, baking powder, baking soda, salt and cayenne pepper. Cut in shortening with a pastry blender or two forks until crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened. Dough should be sticky. Do not overwork dough.
    2. On a lightly floured surface, roll dough to 1/2-inch thickness with floured rolling pin. Cut 12 biscuits with a 2 1/2-inch round biscuit cutter. Place biscuits in cast iron skillet or hoecake pan that has been sprayed with non-stick spray, and brush tops with half of melted butter. Bake for 12 to 14 minutes, or until lightly browned. Brush with remaining melted butter before serving.
    3. While biscuits are baking, start gravy. In large saute pan or cast iron skillet, cook sausage over medium-high heat until browned and crumbly. Reduce heat to medium and add flour to sausage; mix thoroughly. Cook until flour browns, about 4 minutes stirring constantly.
    4. Add milk slowly and increase heat to medium-high. Continue to stir. Add hot sauce, pepper and salt. As the gravy comes to a boil, it will thicken. If too thick, add additional milk. After boiling, reduce heat to a simmer and add butter.
    5. To serve, place two of the buttermilk biscuits on each plate and top with sausage gravy and garnish with freshly cracked pepper.

Cook Time
14 minutes

Baked Spiral Ham and Vegetable Frittata

Ingredients
  • 4 to 6 slices Smithfield Ham, cut into bite size pieces
  • 8 ounces mushrooms, sliced
  • 1 zucchini, thinly sliced into rounds
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 3 green onions, thinly sliced
  • 2 tablespoons butter
  • 6 eggs
  • 1 cup half and half
  • 3/4 cup milk
  • 1 tablespoon chopped fresh rosemary and/or fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces cheddar cheese, grated
  • 12 ounces Swiss cheese, grated

Preparation
    1. Preheat the oven to 375°F.
    2. In a medium sized bowl toss together the first six ingredients. Melt 2 tablespoons butter over medium-low heat in a 10 to 12-inch flame proof skillet allowing the butter to coat the bottom and sides.
    3. Place the ham and vegetables in the skillet; simmer on low heat for 5 to 7 minutes. Using the same bowl, beat the eggs together with half and half and milk, season with herbs, salt and pepper. Pour egg mixture over vegetables; add grated cheeses to the vegetables in the skillet, stir gently just to mix.
    4. Over medium heat, allow frittata to set in skillet for 5 to 7 minutes then transfer to middle rack in the oven and finish baking 20 to 25 minutes. The frittata is ready when the center is set (not liquidy) and the appearance is golden. Cut into wedges and serve warm or at room temperature.

Cook Time
40 Minutes

Serves
6

SOURCE: Smithfield



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