Open Faced Breakfast Sandwich with Cheddar Hot Sausage Gravy

Open Faced Breakfast Sandwich with Cheddar Hot Sausage Gravy_compare

An Open Faced Breakfast Sandwich with Cheddar Hot Sausage Gravy is a meal designed for any occasion where you are looking for a satisfying meal that will leave you full until dinner. My favorite time to eat one is when adult beverages are involved. Planning on a long day of tailgating? This sandwich is perfect for a noon kickoff where you only have time for one meal, or an early morning reward for those who were there to set up the tents and claim your game day parking spot. Taking a weekend trip to the beach, mountains, or lake? This sandwich is the perfect Sunday brunch item to wipe away any hangovers before loading up the car and heading home. So if you find yourself feeling rough after a weekend of too much green beer or Midori Sangria this weekend, give the Open Faced Breakfast Sandwich with Cheddar Hot Sausage Gravy a try.

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St. Patrick’s Day Midori Sangria

Celebrating St. Patrick’s Day is all about the color green! Wearing green and drinking a green beverage are two things you have to do to celebrate. Wearing a green outfit is much easier than finding a green beverage. Many bars will dye their drafts green, but if you don’t enjoy beer or want to consume a bunch of food coloring, your options are somewhat limited. Well they are no longer limited. Let me introduce you to this St Patrick’s Day Midori Sangrira. This white wine sangria gets its beautiful green color from the Midori. When you add honeydew, kiwi, limes, green grapes, and granny smith apples, you have a drink that is perfect for any St. Patty’s Day Party.

All-Purpose Pan Rolls

When looking for a lifetime baked good partner, it is easy to overlook the humble yeast roll.  Face it, they are not exactly the pin up dolls of the food blog world. Forget embellishing them with ganache, salted caramel or edible glitter.  Pan rolls are not food porn. All-Purpose pan rolls are practical, versatile (for any meal, any time), reusable (they freeze well) and are easy to make.
Consider getting doughy and making yeast rolls for your family and friends. Your kitchen will smell fantastic!  Pan rolls are not intimidating. They support leftovers, they absorb pan juice spills and  they never fail to respond to a good buttering up!  All-Purpose rolls will, however, yield to you. With minimal effort they will become pleasing cinnamon buns, handsome pepperoni rolls and crazy good garlic knots.

Get to know pan rolls over the long haul.  I have been making All-Purpose Pan Rolls for almost 35 years of family meals and celebrations. Like a good partner, these rolls always make me (and others) smile!

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Golden Onion Soup with Jarlsberg Toasts

It has been warm enough in Charlotte to summon the daffodil bulbs out of the ground. The plants at the edge of my drive are on the cusp of showing their blooms. The sight of these golden heralds of Spring boost my mood.

As luck would have it, the forecast calls for temperatures to take a downward dip. Cold enough to warrant warm soup for supper. Golden Onion Soup is a tawny version of the classic French onion soup. Lighter in color, but not lighter in taste! Served with Jarlsberg Swiss cheese toast and garnished with chives, this soup promises that Spring is just around the corner…

Buttermilk Blue Cheese Dressing

The Quartermaster in U.S. land armies is the person/unit in charge of acquiring and distributing supplies and provisions to the troops. Parents, especially parents of perpetually hungry teenagers, are expert Quartermasters!

Occasional, as well as occupational, Quartermasters will appreciate this easy to prepare, palate pleasing Buttermilk Blue Cheese Dressing. Buttermilk Blue is the creamy, mellow cousin of some of the more assertive members of the blue cheese family. This versatile dressing is piquant yet not overwhelming. Buttermilk Blue Cheese Dressing will transform game day takeout wings and elevate weeknight burgers and salads to first string status. Take it to your next pot luck with cut vegetables. Try a dollop or three of dressing on your steak and potatoes. Buttermilk Blue Cheese Dressing is a great provision to have on hand the next time you are in charge of feeding your “troops!”

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Three Cheese Soufflés


Do you have something to celebrate? Try serving a soufflés for your special occasion. Soufflés have an almost magical quality about them. What starts as a batter in a ramekin will quickly climb and rise high above the dish. This light, fluffy, and cheesy dish will impress your guests and make a delicious entrée at any celebratory breakfast, brunch, or dinner. Once they are done, serve immediately to guests.

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Chocolate Fondue


Have you ever wondered, “What doesn’t taste good covered in chocolate?” If you are a chocolate lover, the answer is EVERYTHING tastes better coated in chocolate! Thinking is one thing, but the only way to know for sure is to experiment. If you are looking for a fun and interactive dessert for your next dinner party, try this chocolate fondue. You and your guests will have a blast figuring out what the perfect pair to chocolate is!

The fondue takes only a few minutes to make and is a great ending to any meal. Serve with an assortment of cakes, cookies, fruits, or anything else that you would like to try covered in delicious chocolate!

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Blackberry Blueberry Muffins with Blood Orange Icing



Happy Valentine’s Day! Earlier in the week, Sally shared with you a recipe that is great for a Valentine who prefers the savory to the sweet. Today, we have a recipe that will appeal to any taste buds. Why not extend your Valentine’s Day into the weekend? These Blackberry Blueberry muffins are the perfect item for a weekend Valentine’s Day breakfast or brunch. You can make them for your loved one, or have the whole family join in! Kids will enjoy decorating with the Blood Orange Icing in a design of their choosing. Have a great Valentine’s Day weekend!

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Bacon Bourbon Polenta Hearts

Bacon Bourbon Polenta Hearts
Valentine’s Day is only a few days away. Have you decided what to do for your Valentine? My valentine is a big fan of chocolate, especially when peanut butter is involved, so I know exactly what to do. In this sugar filled holiday, what do you do if your valentine lacks a sweet tooth and prefers more of the bacon and bourbon flavors?
Well Sally has a solution for you. Why not make them Bacon Bourbon Polenta Hearts? You can make the polenta on February 13th and let it cool overnight. At any point on the 14th, you can cut out the heart shapes, cook them for a few minutes on each side and serve up a hot meal for your bacon and bourbon loving Valentine! Serve them with eggs for a “hearty” Valentine’s Day breakfast in bed. If you are celebrating in the evening, heart shaped polenta is the perfect side to a tender steak.

Grilled Tangelo Teriyaki Pork Tenderloin

Grilled Tangelo Teriyaki  Pork Tenderloin
Another storm (PAX) is coming to the sunny South  and people are flocking to the grocers for bread and milk.  I joined the flock. Forget the bread and milk. I  made a bee line for the meat department. Pork Shoulder, Pork Tenderloin and Chickens for the fryer. I needed  the brightness of Tangelos to perk up my pork tenderloin. Tangelos are the result of  the intentional (late 1800′s in the US or 3,500 years ago in Asia) and/ or unintentional (thank the birds and the bees, literally) crossing of a Tangerine and a Grapefruit or Pummelo. Tangelos are tasty.  They smell divine. Like tangerines! Their juice is sweet and tart, like a pink Christmas grapefruit with sugar on top.

Tangelo juice makes an already tasty Teriyakii marinade zippy. This pork is excellent warm, with a citrus scallion rice, (page 126 of The Southern Tailgating Cookbook). If the power fails, I will eat the leftovers in a salad with canned Mandarin  oranges, almonds, arugula and a Dijon vinaigrette. Bring it on Pax, this pork dish has my back!

Creamy Almond Cheesecake with Amaretto Caramel Sauce

Back in the dark ages, before instagram and the internet, there were cheesecakes. Darn good ones…Sweet and savory. Baked and unbaked.  New York style and Philly style cheesecakes. My internal Pinterest board (my memory) carries an image of a particular pumpkin cheesecake from a palm-sized, 1974, photo book called “15 Cheesecakes.”  That cake was a stunner and started my continuing love of and fascination with all things cheesecake.

I am sharing with you one of my favorite cheesecake recipes. This Creamy Almond Cheesecake isn’t difficult to make. Follow the instructions and you will be gifted with a velvety, no crack, beauty of a cake. The almond flavor is rich, yet subtle. The graham cracker crust is nutty, sweet, and salty. Serve the cheesecake naked with coffee. Laden it with all manner of fruity toppings, or drape with chocolate sauce, or serve it with Amaretto Caramel Sauce. Yum. It is so good!

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Caramel Sauce


Yes, you can buy your caramel sauce at the store, but why deny yourself the magical experience of transforming white granulated sugar into a beautiful rich brown caramel. This recipe uses the dry caramelization method, which involves heating granulated sugar until it melts and then caramelizes. To make the sauce, use a large, light colored, heavy-bottomed skillet or saucepan. If this is your first time making caramelized sugar, low and slow is the way to go. Remember that if you do not have immediate success, all you are out is a little bit of sugar. Try again, the results are worth it.

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