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Eggs Beauregard

food pics 239Amy- Eggs Beauregard is an old Southern recipe that is similar to eggs Benedict. Instead of using an English muffin, Canadian ham and a Hollandaise sauce you use a biscuit, sausage patty and a cream sauce. This is the sister’s take on this old southern dish.
Eggs Beauregard
What you will need for eggs Beauregard-
½ cup celery, diced
½ small onion, diced
½ cup red or green bell pepper, diced
½ stick butter
3 tablespoons flour
1 pint half and half
Couple of dashes hot sauce
4 eggs
1 cup gruyere cheese, grated (optional)
¼ cup spring onion with tops, chopped
Cajun seasoning, to taste
Sausage patties and Hot buttered biscuits

Make it-
Go on and break out your skillet. Put your butter in and let it melt over medium heat. Next add your onion, celery and red pepper and sauté until your veggies are tender. Season your veggie with a little Cajun seasoning. Sprinkle your flour over the veggies and give it a good stir and cook, stirring constantly for about 5 minutes. Spread vegetables evenly in the skillet. Slowly add your cream while stirring. Season up this goodness with a little salt, pepper and hot sauce. Reduce your heat to simmer and cook for an additional 5 minutes. Increase your heat to medium and let sauce get hot. Put 1 cracked egg at a time in cream (couple of inches apart). Put lid on top and poach eggs in cream until they reach desired doneness. Sprinkle with cheese and spring onions. Cover and allow cheese to melt. Season eggs with the Cajun seasoning. Slice buttered biscuit, top with sausage, egg and cream sauce. Garnish with fresh parsley.

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Eggs Beauregard

food pics 239Amy- Eggs Beauregard is an old Southern recipe that is similar to eggs Benedict. Instead of using an English muffin, Canadian ham and a Hollandaise sauce you use a biscuit, sausage patty and a cream sauce. This is the sister’s take on this old southern dish.
Eggs Beauregard
What you will need for eggs Beauregard-
½ cup celery, diced
½ small onion, diced
½ cup red or green bell pepper, diced
½ stick butter
3 tablespoons flour
1 pint half and half
Couple of dashes hot sauce
4 eggs
1 cup gruyere cheese, grated (optional)
¼ cup spring onion with tops, chopped
Cajun seasoning, to taste
Sausage patties and Hot buttered biscuits

Make it-
Go on and break out your skillet. Put your butter in and let it melt over medium heat. Next add your onion, celery and red pepper and sauté until your veggies are tender. Season your veggie with a little Cajun seasoning. Sprinkle your flour over the veggies and give it a good stir and cook, stirring constantly for about 5 minutes. Spread vegetables evenly in the skillet. Slowly add your cream while stirring. Season up this goodness with a little salt, pepper and hot sauce. Reduce your heat to simmer and cook for an additional 5 minutes. Increase your heat to medium and let sauce get hot. Put 1 cracked egg at a time in cream (couple of inches apart). Put lid on top and poach eggs in cream until they reach desired doneness. Sprinkle with cheese and spring onions. Cover and allow cheese to melt. Season eggs with the Cajun seasoning. Slice buttered biscuit, top with sausage, egg and cream sauce. Garnish with fresh parsley.

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Beignets

20130210-062407.jpg

Jambalaya, crawfish pie, filet gumbo.
Cos tonight I gon’ t’ see ma cher amio.
Pick gitar, fill fruit jar, and b’ gayo.
Sunamagun, gon’ ha’ big fun on de bayo.

Don’t be afraid to get your day started with some fried dough. If you want something a little different, yummy and easy you have got all that in this recipe. Our family loves when they wake up to these and a big cup of Community Coffee.
Enjoy!

Beignets

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.

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Banana Foster Pancakes

We love Banana fosters and we love pancakes. Put those together and you have a love affair. The first time we had these our friend Griff made them for us at the beach. This was such a treat.

Ingredients:
2 cups baking mix
2 eggs
1 cup milk
2 tablespoons powdered sugar
2 teaspoons of baking powder
1 tablespoon of vanilla

Directions:
Mix all ingredients until blended. Pour about a ¼ cup onto hot greased pan. Cook until edges are golden and pancake mix is bubbling. Turn and cook until golden brown.

Banana Fosters

Ingredients:
1 stick butter
¾ cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
6 bananas cut in half lengthwise, then halved
¼ cup dark rum
Ice Cream or whipped cream (optional but reccomended)
Directions:
Combine the butter, sugar, and cinnamon in a skillet.

Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, and then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum (if using a gas stove).

When the flame goes down, lift the bananas out of the pan and place four pieces over each pancake. Generously spoon the warm sauce over the top of the pancakes and top with ice cream or whipped cream if you dare.

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Cajun Eggs

Get your day started with this over the top dish. This is an absolute must for breakfast or brunch. You just can’t go wrong with the Holy Trinity of goodness packed in these delightful eggs. We guarantee this will be a sho nuff crowd pleaser… You can bank on it!

Cajun Eggs

Ingredients:

6 tablespoons butter, divided
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
1 clove garlic, minced
4 tablespoons flour
1 cup milk
2 dashes hot sauce
Cajun Seasoning, to taste
10 boiled eggs
Bread crumbs and butter

Directions:
In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper, onion and garlic until the vegetables are soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning amd hot sauce. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato and cream mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!

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Vegetable Quiche

This vegetable Quiche is out of this world. It is fluffy,cheesy and oh so yummy. It is very easy and and I had everything I needed in the fridge. You can use all different kinds and combinations of vegetables. I had mushrooms, asparagus, spinach and onions in my fridge but you could use artichokes, tomatoes, peppers, zucchini, etc. I hope you will enjoy it as much as we did. We served buttered toast and mayhaw jelly with ours and it was mmmmmm mmmmm good!

Vegetable Quiche

1 frozen pie shell, deep dish
1 ½ cup sliced fresh mushrooms
¾ cup chopped asparagus
2 tablespoon butter
1 cup fresh baby spinach
3 garlic cloves, minced
3 green onions, chopped
1 cup shredded Swiss cheese
4 eggs, lightly beaten
1 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Let pie crust stand at room temperature for 10 minutes. Line pie crust with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
In a large skillet, sauté mushrooms and asparagus in butter until tender. Add spinach, garlic and spring onion; cook 1 minute longer. Spoon into crust; top with cheese. In a large bowl, whisk the eggs, cream, salt and pepper until blended; pour over cheese. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let cool for 10 minutes before cutting.

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Caramel Apple Muffins

This recipe is just in time for fall y’all! I would have to say that fall is one of our favorite times of the year. Fall marks the transition from summer to winter. We say goodbye to swimsuits (thank GOD) and hello to layers, which we love!

It is something about the cool breeze that starts to flow in, leaves changing their colors, the falling of leaves, fall festivals, pumpkins, college football, apple cider and of course caramel apples that make you feel all cozy inside.  

This is a pleasant treat to make to stimulate your taste buds! With each bite you will find a delicious surprise of baked apples and cinnamon. Get in my belly GOOD!

Ingredients

Cinnamon topping

1 cup heavy whipping cream (plus 3 tablespoons for caramel topping)

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

2 cups peeled and diced Granny Smith apples

1 14 ounce package caramels

1 cup chopped walnuts

Wax paper

Craft sticks

Cinnamon Topping

Stir together 1/3-cup firmly packed light brown sugar, 1½ tablespoon all purpose flour, and ¼ teaspoon ground cinnamon in a small bowl. Cut in 1½ tablespoons butter with a pastry blender or fork until mixture resembles course meal.

Directions

Preheat oven to 375 degrees. Prepare cinnamon topping as directed. Beat whipping cream and next three ingredients at low speed with an electric mixture 30 seconds or until blended. In a separate bowl stir together flour and next three ingredients. Add to whipping cream mixture, beating at low speed just until blended. (Do not over mix.) Stir in diced apples. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with cinnamon topping. Bake at 375 degrees for 18 to 20 minutes or until golden brown. Immediately remove from pans to wire racks; cool completely. (About 30 minutes).

Microwave caramels and cream in a microwave safe bowl at high 1 to 2 minutes or until smooth, stirring at 30-second intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins.

Quickly dip bottom three-fourths of muffin into caramel mixture; roll bottom half of caramel coated portion of muffin in chopped walnuts and place muffins caramel side up on lightly greased wax paper. (If caramel starts to harden you may microwave for a few seconds to soften). Insert craft stick into caramel covered portions of muffins. Enjoy!!!

1

Beignet

Jambalaya, crawfish pie, filet gumbo.
Cos tonight I gon’ t’ see ma cher amio.
Pick gitar, fill fruit jar, and b’ gayo.
Sunamagun, gon’ ha’ big fun on de bayo.

Don’t be afraid to get your day started with some fried dough. If you want something a little different, yummy and easy you have got all that in this recipe. Our family loves when they wake up to these and a big cup of Community Coffee.
Enjoy!
Beignets

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.

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Cajun Eggs

Cajun Eggs
Ingredients:
10 boiled eggs
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
2 dashes of Louisiana Hot Sauce
6 tablespoons butter
4 tablespoons flour
1 cup milk
Slap ya Mama (Cajun Seasoning) to taste
Bread crumbs and butter

Directions:
In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper and onion in until soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!

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