Eat Together, Make Life Delicious...

Farmer's Breakfast Sausage is just one way to start the day. Eaten plain or neatly stacked in between fresh slices of bread, or on an egg croissant sandwich, or even along side scrambled eggs, it's packed full of flavor and probably what farmer's ate before heading out into the fields at 4 am. If you are preparing these specially for kids, see note below.

Because this sausage is reminiscent of a burger, this also works cooked on the grill and smothered in ketchup. If you have casings and a sausage stuffer, you could always make a proper sausage. Follow the sausage stuffer directions for best results.

Farmer's Breakfast Sausage
Makes 6 Servings

1 pound ground pork (or ground: turkey, chicken, or even a combo of your favorite ground meat, the choice is yours)
1 teaspoon salt
1 pinch freshly ground white pepper
1 teaspoon freshly chopped sage
1 teaspoon freshly chopped thyme
1 pinch freshly chopped oregano
½ tablespoon fresh garlic, minced
1 pinch fennel seeds
2 tablespoons quick oats
1 tablespoon ice water
1 tablespoon vegetable oil
Maple syrup or ketchup

In a medium-sized bowl combine the pork (or whatever meat you selected), salt, pepper, sage, thyme, oregano, garlic, fennel, oats, and ice water and mix until well combined. To form the breakfast sausages you have two options: roundish chubby sticks-as shown in the picture-or flat patties. For the roundish fat sticks, form into 2-inch long round fat sticks no thicker than ½-inch. For the flat patties, form into equal-sized flat burger patties, no thicker than ¼-inch. Cover the sausages with plastic wrap and place them in the refrigerator for 30 minutes to rest.

In a large skillet over medium heat, slick the bottom of the pan with oil. Carefully add the breakfast sausages, a few at a time and cook each side for approximately 5 minutes or until the insides are opaque. The outside should form a nice crust and be golden brown. Serve immediately with maple syrup or ketchup.


Kid Note: some kids prefer sausage without all the seasoning and if that's the case in your house, try this simplified recipe below. Also consider draping a small piece of cheddar or American cheese on top of the sausages to melt:

1 pound ground pork (or whatever meat you prefer)
1 teaspoon salt
1 tablespoon Worcestershire Sauce
2 tablespoons quick oats
1 tablespoon ice water
1 tablespoon vegetable oil
optional cheese to melt on the sausage
Maple syrup or ketchup

Labels: Breakfast, Farmer's Breakfast Sausage, sausage

Yes, you read that correctly: Peach Biscuit Soup.

It's all the rage in my house with the kids. And when I take a nibble, just to check the flavor, I have to say...it's surprisingly good. But if you are watching your weight or have promises to stay away from carbs (like I do!) the aroma is enough to satisfy!

Peach Biscuit Soup

For the Biscuits:
1¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup granulated sugar
½ cup cream cheese, chopped into ½-inch cubes
1 cup milk

For the Peach Sauce:
2 dead ripe peaches, pitted and finely chopped (skin on is fine)
1 cup apple or peach juice
¼ cup maple syrup
optional: a handful of blueberries

Heat the oven to 375 degrees with the rack placed in the center. Mix together the flour, baking powder, salt, and sugar until it is well combined. Add the cream cheese and lightly toss without overworking the flour. Add in the cream and mix until the batter comes together. Do not overwork the batter or the biscuits will become tough. With a round 3-inch cookie cutter, or a cup, cut out approximately 8 biscuits and place them on a silpat-lined sheet pan. Bake for 15 minutes, until golden.

Meanwhile prepare the peach sauce. In a small sauce pot over medium high heat combine the peaches and juice. Cook the sauce for 10 minutes while stirring occasionally. If the liquid evaporates, add in a little water. When the peaches turn soft, reduce the heat to medium low and add in the maple syrup and cook the sauce for another 3 minutes. Turn off the heat and set aside to rest.

To assemble, place a biscuit in a shallow bowl and spoon the peach sauce over it. Add in a little liquid and let the biscuit sit for a minute to absorb it. Add in a handful of the optional blueberries for garnish. Serve immediately with a spoon.

Labels: Biscuits, Breakfast, maple syrup, Peach, peach sauce

Omelets are a great way to use up leftovers or incorporate your favorite ingredients into a fast and easy meal. This recipe is simple, but anything can be included just minutes before covering the pan to melt the cheese. Just be sure whatever you add is at room temperature.

My kids sometimes like super cheesy omelets for dinner; it makes them feel adventurous in the kitchen and that rules can be whatever you want them to be. It's a fun break from the norm for everyone.


The Perfect Omelet
makes 1 servings

½ tablespoon olive oil
2 large eggs, whisked in a small metal bowl until frothy
1 teaspoon salt
1 dash freshly ground black pepper
¼ cup shredded Monterey Jack cheese
½ cup your favorite ingredient or leftovers (such as: crabmeat, chicken, fish, mushrooms, broccoli, salad left overs, casserole leftovers, carmelized onions, to name a few)

Slick a small non-stick omelet pan with the oil and place it over medium heat. When the pan is hot, pour in the eggs, swirl the pan to create an even layer of eggs, and let them cook undisturbed for about 2 minutes. Add the salt, pepper, cheese, and your favorite ingredient. Cover the pan for about 1 minute to melt the cheese. With a rubber spatula, loosen the omelet from the pan and fold in half while sliding it from the pan directly onto a warm plate. Serve immediately.

Labels: Breakfast, cheese, leftovers, Omelets

Pigs-in-a-biscuits are fluffy homemade biscuits comprised of endless layers topped with a cute little cocktail link wrapped in cheese. These heavenly biscuits can be prepped in advanced, frozen, and then cooked at the time of service. Just add another 15 minutes in the oven. For grown ups or really anyone looking for a bit more biscuit sophistication, add a handful of your favorite freshly chopped herbs and a sprinkle of shredded Parmesan cheese into the biscuit mix.

For the Biscuits:
2 cups all-purpose flour, plus extra for rolling out
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
6 ounces cold unsalted butter,
cut into 1/8-inch pieces, plus 1 tablespoon, softened
2/3 cup half-and-half, plus 1 teaspoon if the dough is too dry

For the Topping:
8 cocktail links
2 slices American cheese, cut into 2-inch squares
1 tablespoon butter, softened

Preheat the oven to 400 F.

In a medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix until well-combined. Add the butter pieces and mash with a fork until the mixture takes on a pale yellow hue. Pour in the half-and-half and mix with the fork until dough starts to form. If the dough seems too sticky, add a small amount of flour at a time until the dough is just pliable. On a floured surface, roll the dough out to about ¼-inch thick and fold it in half as many times as possible to create layers. Usually you can fold it 4 times before it becomes too difficult. Place the rolling pin on top of the folded dough and roll it out until the dough is about 2-inches thick. Using a round 2-inch cookie cutter carefully cut out 8 biscuits. While the biscuits are still in the dough, make a small incision at the top of each of the biscuit about the length of the cocktail link. Carefully stuff the cheese into the incision. Lay the cocktail link over the cheese and gently pushing both into the biscuit.

With a metal spatula, transfer the biscuits on a Silpat or parchment-lined sheet pan. If there is any dough left, make more biscuits. Once all the biscuits are on the sheet pan, bake until golden brown, about 15 minutes. Remove the biscuits from the oven, brush them lightly with the tablespoon of softened butter, and serve while still warm.

Labels: Biscuits, Breakfast, Cocktail Links, Comfort Food, pigs in a blanket