Caroline Erb’s Breakfast Strata
- 6 large eggs
- 1 1/2 cups milk
- 1/2 cup half-and-half
- Pinch of ground nutmeg
- Pinch of cayenne pepper
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped dark, leafy greens such as spinach, arugula or baby kale
- 1 cup diced salty deli meat, such as Canadian bacon, ham, or cooked bacon
- 8 ounces (about 2 1/2 packed cups) leftover bread torn into 1-inch pieces, such as English muffins, bagels or sourdough bread
- 3/4 cup shredded cheese such as Gruyere, provolone or Gouda
- Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
- Next, whisk the eggs, milk, half-and-half, nutmeg, cayenne, salt and pepper together in a large bowl. Fold the greens, meat, bread and shredded cheese into the mixture. Pour into the prepared baking dish and top with more cheese.
Then, cover the pan with foil and bake for 35 minutes. Uncover the pan and bake for another 15 minutes until the strata is puffed with golden brown edges. Let cool for about 10 minutes before serving.
Brook Bridges’ Chicken Salad
- 2 10oz cans of chicken breast (drained) OR 1.5 cups of cooked, chopped chicken
- ½ cup of mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon table salt
- ½ teaspoon ground pepper
- ½ cup of halved grapes
- ½ of an apple chopped into small cubes
- Add chicken into a medium sized mixing bowl.
- Add mayonnaise, garlic, salt, and pepper.
- Gently stir ingredients together.
- Pour in grapes and apple pieces and incorporate them into the mixture.
- Put the bowl into the fridge to chill for 30 minutes and serve.
Ways to Serve
- Use as a spread for crackers served alongside sliced cheese
- Add lettuce with a tomato on top as a final garnish
Served as a sandwich in your bread of choice, typically a croissant
Makenzie Lester’s Seafood Gumbo
- ½ cup + 1 tablespoon vegetable oil
- ½ cup all purpose flour
- 4 stocks celery, chopped
- 2 medium onions, chopped
- 1 clove garlic, minced
- 1 pound fresh or frozen okra, sliced
- 4 cups chicken broth
- 4 cups water
- ¼ cup Worcestershire sauce
- 1 teaspoon Tabasco sauce
- ¼ cup ketchup
- 1 can tomatoes with green chiles
- 1 teaspoon salt
- 2 slices bacon
- 1 Bayleaf
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried red pepper flakes
- 1 ½ pound fresh or frozen cooked peeled medium shrimp, tales removed
- 3-4 cups cooked and chopped chicken
- ½ -1 pound real or imitation crab meat
- Hot cooked rice
- Combine 1/2 cup of vegetable oil and 1/2 cup of flour in a large pot and cook over medium heat for 13-15 minutes until roux is caramel to brown colored.
- Stir in celery, onions, bell peppers, and garlic.
- Reduce heat to medium low and cook for 45 minutes stirring periodically.
- In a separate skillet, sauté okra in 1 tablespoon of vegetable oil until brown.
- Add okra to the pot and stir on low heat for a couple of minutes.
- Add broth, water, Worcestershire sauce, Tabasco sauce, ketchup, tomatoes with chiles, salt, raw bacon, bay leaf, thyme, rosemary, and pepper flakes into the pot.
- Let the pot simmer for 2 and 30 minutes and stir periodically.
- Add shrimp, chicken, and crabmeat for the last 10 minutes of cooking.
- Remove bay leaf and bacon slices.
- Serve over hot rice.
Kate Downs’ Shrimp and Grits
- 2 cups reduced-sodium chicken broth
- 2 cups 2% milk
- 1/3 cup butter, cubed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup uncooked old-fashioned grits
- 1 cup shredded cheddar cheese
- 8 thick-sliced bacon strips, chopped
- 1 pound uncooked medium shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1 teaspoon Cajun or blackened seasoning
- 4 green onions, chopped
- In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink.
Serve with grits and sprinkle with onions
Breland Myers’ Coconut Cake
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 5 extra-large eggs, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons pure almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
- Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing.
- Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternate adding the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.
Cool on a baking rack (in pans) for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
Elizabeth Grinder’s Berry Cobbler
- ½ cup unsalted butter
- 1 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups of berries of choice (thawed and drained if frozen)
- Vanilla ice cream for side (optional)
- Preheat the oven to 350 degrees. Place butter in an 8x8 baking dish and place in the oven until butter is melted, but not browned- about 5 minutes.
- Meanwhile, place the sugar, flour, baking powder, and salt into a large bowl and whisk to combine. Add the buttermilk and vanilla and whisk until smooth.
- Remove pan from oven and pour melted butter into batter and stir to combine. Return the batter back into the pan and spread berries evenly across top. Return to the oven and bake until crust is golden brown: 55 - 60 minutes
- Serve 8 and add ice cream to the side!
RECIPE CREDITS: Jennifer Chandler’s The Southern Pantry Cookbook
Hudson Clift’s Chocolate Chip Cookies
- 2 ¼ cups of all purpose flour
- 1 tsp. Of baking soda
- 1 tsp. Salt
- 1 cup ( 2 sticks) of butter, softened
- ¾ cup of granulated sugar
- ¾ of cup packed brown sugar
- 1 tsp. Vanilla extract
- 2 large eggs
- 2 cups of chocolate chips
- Preheat the oven to 375 degrees F.
- In a small bowl combine flour, baking soda, and salt.
- In a large mixing bowl beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
- Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto greased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes.
- Makes 5 dozen small cookies.
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