Sausage and Egg 'Muffins'

Recipe Courtesy of Kittencal

To save time you can make the egg mixture up the night before and refrigerate just spoon into the muffin cups and bake in the morning!

Add in some cooked finely cubed potatoes or whatever you like, these may also be baked in jumbo muffin tins for a slightly longer baking time

Servings 12

Ingredients:

1/2 pound bulk pork sausage (mild or spicy)

3 garlic cloves, minced

12 large eggs

1/2 medium onion, finely chopped (about 1/2 cup or 1 large green onion, finely chopped)

1/3 cup chopped green bell pepper

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease 12 regular-size muffin cups.

In a skillet cook the sausage meat with garlic until browned; drain fat.

In a large bowl whisk the eggs, then add in onion, bell pepper, salt and black pepper.

Stir in the cooked sausage and shredded cheese.

Spoon about 1/3 cup of the egg/sausage mixture into each greased muffin tin.

Bake for about 22-25 minutes or until just set.

Crook's Corner Shrimp and Grits

Here is another version of this Southern classic by Crook's Corner in Chapel Hill, NC. I found the recipe in a 2004 Special Edition of Southern Living. It is sooo good that I could not resist including their version of the scrumptious dish. Don't let the long list of ingredients deter you, it really goes together quickly. What a spectacular showing this would make at your next Brunch. It's fabulous for dinner also.

• 2 Cups Water
• 14 Ounces Chicken Broth *
  
• 3/4 Cup Half and Half
• 3/4 Teaspoon Salt
• 1 Cup Grits
• 3/4 Cup Cheddar Cheese, shredded
• 1/4 Cup Parmesan Cheese, grated
• 2 Tablespoons Butter
• 1/2 Teaspoon Tabasco Sauce
• 1/4 Teaspoon White Pepper
• 3 Slices Bacon
• 1 Pound Shrimp, peeled and deveined
• 1/4 Teaspoon Black Pepper
• 1/8 Teaspoon Salt
• 1/4 Cup Flour
• 1 Cup Mushrooms, sliced
• 1/2 Cup Green Onions, sliced
• 2 Cloves Garlic, minced
• 1/2 Cup Chicken Broth *
  
• 2 Tablespoons Fresh Lemon Juice
• 1/4 Teaspoon Tabasco Sauce
• Lemon Wedges

1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.
2. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
3. Sprinkle shrimp with pepper and salt; dredge in flour.
4. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
5. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.

* Commercial chicken and beef base will soon be available at FoodieAffair.com

Getcha Goin' Grits

Recipe Source: FoodTV Aaron McCargo, Jr.

Prep Time:10 min
Inactive Prep Time:hr min
Cook Time:15 min
Level: Easy
Serves:4 to 6 servings

• 1/2 cup bacon, diced
• 1/4 cup onions, diced
• Freshly ground black pepper
• 2 1/2 cups water
• 1 1/2 cups milk
• Salt
• 1 1/2 cups quick grits
• 6 ounces American cheese
• 1/4 cup scallions

In a large skillet over high heat, add bacon, onion and a pinch of pepper. Cook until bacon is crispy, about 5 minutes.

In a medium pot, add water, milk and a pinch of salt. Place lid on top and allow to come to a full boil. Add grits. Stir. When grits have almost absorbed all the water add cheese. Mix to allow cheese to melt and become creamy. Add bacon and onions and top with half of the scallions. Mix thoroughly.

Serve in a bowl and garnish with remaining scallions.

Buttermilk Biscuits

Yield: 8-10 biscuits

• 2 cups self-rising flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 butter-flavored Crisco shortening
• 1/2 cup heavy whipping cream *
  
• 2/3 cup buttermilk **
• 3 Tablespoons butter, melted
  

1. Place rack of oven slightly below center and place baking stone on it.
2. Preheat oven to 425 F for 45 minutes to ensure stone is good and hot.
3. Spray a 9" cake pan with non-stick spray.
4. In large bowl whisk together , flour, sugar, salt thoroughly.
5. Work in shortening with fingers until lump free.
6. Gently stir in heavy whipping cream.
7. Then add half of the buttermilk to flour mix folding gently. Then add remainder of buttermilk (more if necessary) until dough resembles cottage cheese. Dough should be wet and loose.
8. Using a round ice cream scoop or equivalent, scoop dough and place into prepared pan with dough balls pushed against each other. If you run out of room, make space with a spatula and get another ball in pan.
9. Place pan on stone and bake for 25 minutes or until nicely browned.
10. Invert onto one plate and back again to another plate.
11. Brush with melted butter.
12. Serve immediately with your favorite preserves.

* Substitute for heavy whipping cream: 1/3 cup milk and 1/4 cup melted butter
** Substitute for buttermilk: 1/2 cup milk and 1/2 Tablespoon lemon juice or white vinegar

Killer Blueberry Muffins

Yield: 24 regular size

1 1/2 Cups All-purpose Flour
3/4 Cup Sugar
2 Teaspoons Vanilla
1 Teaspoon Saigon Cinnamon *
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1/3 Cup Vegetable Oil
1 Large Egg
1/3 Cup Milk
1 Cup Fresh Blueberries that are frozen

TOPPING
1/4 Cup Sugar
1/4 Cup All-purpose Flour
1/8 Cup Butter, cubed
3/4 Teaspoon Saigon Cinnamon *

1. Preheat oven to 400 F.
2. Grease of line muffin pans.
3. Mix topping ingredients in small bowl with fork.
4. In larger bowl, combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
5. Place oil in a 1 cup measuring cup; add the egg and enough milk to fill the cup.
6. Mix this with flour mixture.
7. Fold in frozen blueberries.
8. Fill muffin cups right to the top, and cap with crumb topping.
9. Bake for 20-25 minutes or until done. (Time is for regular size muffins.)

*RESOURCES:
Saigon Cinnamon - FoodieAffair.com