This next week we have family coming for an extended visit. We’ll be out sight seeing yet still working. Make ahead breakfasts will get us all off to a good start. The good news is that the restrictions are easy for me as a trained cook. Flavor is something I’m not missing out on.
One of the thing I love is quiche, However I’m not allowed gluten or really any grains. Then I thought about frittatas and thought hmm I’m lazier than that. How about a simple breakfast bake.
Sausage & Eggs are both in the NCF store & are the main ingredients to the dish. Then I added a few extra boosts, a teaspoon of Boar & Castle Sauce adds depth. The Cheese well because I love a cheesy eggs, luckily we now carry Ashe Co Cheese Mountain Marble. Chopped Red Onions, Red Bell Pepper, & Spinach add texture as well as a kick of flavor.
We carry several types of sausage well suited for this dish depending on the flavor you like. The Mild or Hot Bulk Sausage is $7.50 lb, Chorizo is $10lb or, Ground Pork for $6.50lb. Eggs are sold for $4.25 dozen. Mountain Marble run $6.95lb and Board & Castle Sauce is $3.99. The Boar & Castle Sauce is worth the small investment I add it to everything. In all the cost of this dish will run $10-$20 depending on how big of a crowd you are feeding. The measurements I’m giving you should have 8 servings for about $16.50. You’ll have plenty of cheese and sauce left over for other meals.
Beef & Broccoli a Chinese restaurant favorite for take out. Now it is time for you to have this wonderful meal at home.
A few years ago my brother was home from college and he requested that I make Beef & Broccoli for dinner. I went to Pinterest to search as Asian food is not my strong point. There I found this recipe by Rainy Day Gal (Jenny Miller). Despite its 1 hour marinade time this dish is quick. It is great for a night in which you have a a few minutes to get something together before running out for a practice then coming back and having it ready in 10 minutes. For those nights I have frozen brown rice stock piled in my freezer. While I prefer everything fresh and homemade it isn’t always possible on a working parents time frame.
Ruth Reichl is one of my cooking icons. When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make a dish. I went walking through our little market at NCF and came up with dinner.
London Broil is Flank Steak’s big brother. Have a large crowd to please? Get a London Broil. Tonight’s dinner is an indulgence, the London Broil is $10 lb and then the grits have Skyr Tykke $5 (goat sour cream) & Garbo goat cheese $5. Our goat cheese products come from Celebrity Goat Dairy. With the veggies and stone grits this meal runs around $45. This was our big family dinner of the week. This meal can be broken up or served with other items. The grits are a heavenly meal all on their own. Luckily we have lots of grits left over and I’m eyeing them for breakfast. There are 3 separate recipes in this one blog post. Please be patient with me.