Louisiana Crab Cakes Benedict - New Orleans Cajun Style

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 OH BOY!!! Crab Cakes!

But not just any Crab Cakes... These are Cajun spiced, New Orleans style (more on that in a second), but best of all, topped with a freshly poached egg with a beautiful runny egg center and a fresh made Hollandaise Sauce!

These are officially one of my, "Died and Gone to Heaven" recipes.  Lick the plate clean and just mutter to yourself, "these are good... Really good!".

Just keep scrolling down for the easy to follow recipe...

But first...

Recently I was asked to read and review the new cookbook, Big Bad Breakfast: The Most Important Book of the Day.

 Here's the short version... I LOVED THIS BOOK!

Here's what the publicity machine for the author has to say, "From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with 75 recipes inspired by the author's popular restaurant in Oxford, Mississippi.

John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions."

The book features easily accessible recipes, easy to duplicate and easy to inspire you to greatness.  The photos are equally inspiring.  More rustic charm, photographed as you can imagine serving a plate.  there are none of the more common white plate dream images of food here.  Look for the real way the dish looks (at it's best of course), ready to be consumed.  Just about every recipe does have a matching photo.  Again, inspiring.

The book is instructive, offering simple tasks such as how to cook an egg properly.  Fried sunny side up, Fried over easy, Poached and scrambled... Omelettes, both French and American versions.  Biscuits and several gravy options.  Then the real cooking starts with variations on bread, egg dishes, casseroles and skillet meals and so much more.  There are chapters on condiments (Bourbon bacon onion Jam anyone?) and even a chapter on morning after Hair of the Dog drink recipes.

The stories he shares of his friends and time behind many a grill station in restaurants are fun to read and gives history to each dish.

In short, again... I LOVED THIS BOOK!

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  I did indeed cook the recipe as printed and it worked on every level I could ask.  Wonderful Look, appealing texture and delicious taste.  I look forward to making many more of the beautiful dishes offered!  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.



Back to the recipe... Whoop de Doo!  Wonderful flavorings mingle with a mix of textures.  Beautiful colors make this a family holiday worthy breakfast that would be a welcome tradition.

Run, don't walk to the store for the easy to find ingredients and you have a great breakfast, breakfast for dinner dish that will make you the Master of your Domain indeed!

ENJOY!

 OK... Here's what I did...

New Orleans Cajun
Crab Cakes Benedict !!!

Ingredients

• 1/4 Cup plus 3 TBS Creole Mustard or Whole Grain Dijon Mustard
• 3 TBS Diced Red Bell Peppers
• 3 TBS Diced Green Bell Peppers
• 2-1/2 TBS Heavy Cream
• 1 TBS Freshly Squeezed Lemon Juice
• 2 Egg Yolks
• 1 Shallot, Minced
• 1 tsp Diced Seeded Jalapeno
• 1 Pound lump Crab meat (Note: I used 3 Cans lump Crab meat, squeezed of liquid)
• 3/4 Cup Panko Bread Crumbs Plus More for coating
• 5 TBS Olive Oil for frying Cakes
• 1 Cup Hollandaise Sauce (Note: Recipe provided in book, BUT I used my modified Scratch Hollandaise Sauce made in a Stand Mixer recipe)
• 8 Poached Eggs
• Chopped Chives for garnish

Cooking Directions

1. Whisk together the 1/4 cup Mustard, Bell Peppers, Cream, Lemon Juice, Egg Yolks, Shallot and Jalapeno.  Fold the Crab Meat gently but thoroughly, followed by the Bread Crumbs.  Season with salt and pepper.  Cover and refrigerate for 30 minutes before forming into 8 cakes.
2. Divide into 8 portions.  Form each into a 2-1/2 inch patty, about 3/4 inches thick.  Place the bread crumbs on a plate and coat each cake with additional crumbs.
3. Warm the oil in a in a saute pan over medium high heat for 1 minute.  Place the crab cakes in the pan and cook, turning regularly until golden on both sides, about 3 minutes per side.
4. Plate, top each cake with a poached egg, and spoon on the Hollandaise sauce.  Garnish with drizzle of additional mustard (I left this step out, the Hollandaise sauce hat plenty of flavor.)  Dust lightly with Cayenne Pepper and sprinkle with Chives for Garnish
5. Serve immediately, warm, and ENJOY!

Mini Blueberry Muffins Kissed with Lemon

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Who doesn't LOVE Blueberry Muffin???

When done right, the blueberries pop open just as they are done baking releasing the sweet flavored juices into the tiny cakes creating a moist tender flavor filled bite of deliciousness!

These little gems have a couple of distinctions that set them apart...

Just a bit of sour cream adds some moisture to the muffins.  Moist, tender, never dry goodness.

The blueberries are soaked in lemon juice and sugar to add extra flavor and juiciness that are timed to release that extra flavor into the muffin at just the right time.

Add a little lemon zest for extra lemony goodness and these are just about as good as they get!

Don't you just love Blueberry Muffins?  This recipe will make 48 mini muffins.  Perfect number to give a few away, take to a group or meeting and still have one or two left to start your day!

Keep scrolling down for this easy to follow recipe...

  OK... Here's what I did...

Mini BlueBerry Muffins
Kissed by Lemon

Ingredients

• To Prepare the Blueberries
  2-3 Cups Blueberries
• Juice and Zest of 2 Lemons
• 2 TBS Sugar
• For the Muffins
  12 TBS (one and a half Sticks) Butter
• 1 Cup plus 2 TBS Sugar
• 3 Large Eggs
• 3-1/4  Cups Flour
• 6 tsp Baking Powder
• 1 tsp Salt
• 1  Cup Whole Milk
• 1/2 Cup Sour Cream
• 2 tsp Vanilla
• 2-3 Cups of the Prepared Blueberries
• For the Topping
  1/3 Cup FLour
• 3 TBS Sugar
• 3 TBS Brown Sugar
• 1/2 tsp Cinnamon
• 2 TBS Cold Buttercut into small pieces

Cooking Directions

1. For the Prepared Blueberries...
   Mix the juice and zest of the lemons, add the blueberries and stir to evenly coat each berry.  Allow to rest for 10 minutes, stirring once or twice.
2. For the Muffins..
   Pre-heat oven to 350. In the bowl of a stand mixer, cream the butter and sugar together,
3. Add the eggs one at a time and continue to mix until light and fluffy.
4. In a separate bowl, whisk together the dry ingredients, Flour, Baking Powder, Salt.
5. Back to the stand mixer, add the Milk, Sour Cream and Vanilla and cream for 1 minute. 
6. Add the wet ingredients to the dry and fold to mix.
7. Add the prepared Blueberries and stir to evenly mix.  Fold gently to mix, do not over mix, do not break the berries.
8. In a prepared mini muffin baking sheet (non-stick spray is a must, the Blueberries will caramelize and stick), Spoon the batter into the pan, filling each cup to the level of the rims.
9. Prepare the Topping...
   Mix the sugars and the cinnamon together.  Add the cut butter and rub together with your fingers until the mix becomes crumbles like the grains of sand on a beach.
10. Sprinkle a bit of the topping onto each of the muffins.
11. Bake for 20 minutes until the tops just start to crisp and the berries burst open.
12. Allow to rest for 5 minutes in the pan then transfer to a cooling rack.
13. Serve warm with a COLD Glass of milk or room temperature with a HOT cup of coffee and ENJOY!

Crab Cakes Eggs Benedict - 52 Holiday Breakfast Recipes (And a Great Lent "No Meat on Friday" Idea)

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Keep scrolling down, recipe to follow.  But first...

This is a Bobby Flay recipe.  He serves this at his Bar American Restaurant as "The Preakness Benedict" in honor of Maryland's contribution to the Triple Crown horse race.

It is also one of the recipes he published in his new, Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend taken from his TV Series of the same name.

I was recently given the chance to review the book.  What follows is a review of the recipe as well as a review of the book.  What follows is my opinion.  Honest as the day is long.

Two Words... LOVED IT!

I will admit that I have a bot of a man crush on Bobby.  Generally whenever he is on TV I either tape em or watch em live.  His "Throwdown with Bobby Flay" series to me is one of the best of the Food Network shows.  2 ways to cook the same dish... very inspiring.  Grilling is my first food love, the "Barbecue Addiction" series was practically a religious experience.

I watched Brunch with Bobby with the same enthusiasm.  Loved the series so it is natural to love the book.

Beautiful photos throughout - Wonderful recipes (Bobby and his assistants Stephanie Banyas and Sally Jackson) do quite a bit of testing to insure that the recipes are accessible to every cook, experienced or new want-to-be cooks.

I especially love the chapter on specialty drinks and cocktails.  While I rarely take the time to make something like these myself when serving brunch, now that I have the best written out for me, well... will be inspired now!  I would not hesitate to recommend this book to an experienced chef, novice cook, or simply someone who wants to add a little something special in the morning.

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  Love this book and highly recommend it!

Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week. InBrunch @ Bobby’s he includes 140 recipes starting with the lip-smacking cocktails, both spiked and virgin, that we have come to expect from him, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles, and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads and sandwiches; and side dishes. Pull up a seat and enjoy a Sangria Sunrise, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Sautéed Bitter Green Omelets, and Wild Mushroom-Yukon Gold Hash. This is how Bobby does brunch.

 OK Here's what I did...

Crab Cakes Eggs Benedict

Ingredients

• FOR THE CRAB CAKES - Needs 1 Hour to Overnight Rest
• 1/2 Cup Mayonaisse
• 2 TBS Dijon Mustard
• 2 TBS Prepared Horseradish
• Juice and zest of 1 medium Lemon
• 1/4 tsp Cayenne pepper
• Pinch of Salt and pepper
• 1-1/2 Pounds Lump Crab Meat, be sure to pick over to remove any shell
• 2 Green Onions, thinly sliced both white and green parts.  Plus additional for garnish
• 3 TBS Flour
• 2 Large Eggs, beaten
• 2-1/2 Cups Panko Bread Crumbs
• 1/4 Cup Canola Oil
• FOR THE JOHNNY CAKES - 1 Cup plus 2 TBS Flour 
• 1/2 Cup plus 1 TBS Corn Meal
• 2 TBS Sugar
• 1 TBS Baking Powder
• 2 tsp Sea Salt
• 3/4 Cup Whole Milk
• 2 tsp Clover Honey
• 2 Large Egg YOLKS ONLY
• 2 Large Egg WHITES ONLY
• 6 TBS Butter, Melted
• FOR THE "Old Bay" HOLLANDAISE SAUCE - 3 Large Egg YOLKS ONLY
• Juice and Zest of 1 Lemon
• 12 TBS, 1-1/2 Sticks, Mutter, melted
• 2 tsp Old Bay Brand Seasoning Mix

Cooking Directions

1. FOR THE CRAB CAKES, whisk together the Mayo, Mustard, Horseradish, Lemon juice and zest and Cayenne Pepper spice. Season with Salt and Pepper. Add the flour and Eggs... stir to mix. Cover and refrigerate for at least an hour and up to 8 hours for the spices to mix and mingle.
2. FOR THE JOHNNY CAKES - Whisk together the Flour Cornmeal, Sugar, Baking Powder and Salt. In a separate bowl, whisk together the Milk, Honey and Egg Yolks. In another separate bowl, with a clean whisk, whisk the Egg Whites until STIFF PEAKS FORM (use a stand mixer).
3. Add the Milk Mixture to the flour mixture until evenly mixed. Add the Egg Whites and gently fold until combined. Add 2 TBS of the melted butter and mix a final time.
4. Heat a large non-stick saute pan, brush the bottom with more of the melted butter. Working in batches, spoon 1/4 cup of the batter into the pan and flatten with a spatula to even out the top of each cake. Cook until light golden brown on each side about a minute and a half per side. Keep warm in an oven until ready to serve. Repeat with remaining batter and butter.
5. BACK TO THE CRAB CAKES - Remove Crab mixture from the fridge. Divide into 8 equal size portions. Spread the Panko Bread Crumbs on a plate. Coat top and bottom of the crab cakes with the crumbs and press into a flat pancake shape. Preheat the Canola Oil in a heavy bottomed frying pan over high heat until the oil begins to ripple.
6. Saute the cakes until golden brown on each side about 3 minutes per side. Transfer to a preheated warming oven until ready to serve. Repeat as needed to finish all 8 cakes.
7. FOR THE HOLLANDAISE SAUCE - Combine all of the ingredients into a small mixing blender. Whirl away for about 3 minutes until the sauce thickens.
8. AND FINALLY, POACH 8 EGGS... Work in batches in a large pot of boiling water. Add one at a time, boil for 5 minutes and immediately plunge into an ice water bath to stop the cooking process (Will get the still runny egg yolk you want for this dish.
9. NOW ASSEMBLE THE DISH... One Johnny Cake, One Crab Cake, One Poached Egg... Add a couple TBS of the Hollandaise Sauce and garnish with a sprinkle of sliced Green onions.
10. Serve WARM and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Latkes (or sometimes (wrongly spelled) Latkas) - My Holiday Tradition - 52 Breakfast Recipes

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 As I am typing this, we are watching "Love, Actually", the Hugh Grant sort of Christmas movie.  One of the songs featured is the classic (redone for Christmas by the drunk old rocker), Love is All Around Me.

Well, Latkes are all Europe (and Kansas).  Often by a different name, from Ireland to Russia... Sweden all the way south to Africa, all claim this dish as their own.

Me, I discovered them in a New York Deli back in the 80's and have loved them ever since... So simple and nostalgic for me.

Our holiday tradition (Thanksgiving and Christmas) starts with these gems.  For well over two decades, I am usually up before the crowds (or just my wife).  I start in on these and before I know it, the kitchen is filled.  Some days I need to bang the pots a little loud but pretty soon the allure of the holidays (or maybe just my cooking) rouses whomever happens to be in the house.  We sit down and calm down before the rush of the day starts.  Focus, centered, Zen and just catch our breath.

The pancakes are simple enough to make (just potatoes, flour and egg or two and seasonings.  The sides can be almost any sauce.  Traditionally Apple Sauce and Sour Cream.  This year I had made a Cranberry Chutney the night before and added a couple spoons full of that.  A little parsley for color and my holiday has officially begun.

I really should make these more often.  They make a great breakfast but also a terrific side dish.

But for me... These are Christmas and Thanksgiving morning!

Enjoy and Happy Holiday season!

 OK... Here's what I did...

Latkes (or sometimes (wrongly spelled)  Latkas)

Ingredients

5 medium Potatoes, grated
1 medium Red Onion, grated
4 large Eggs
2 rounded TBS Flour
1 big Pinch Salt
several turns of a pepper grinder
4 TBS Olive Oil
Sour Cream, Apple Sauce or even Cranberry Chutney (Sauce works too) to garnish (optional)

Instructions

1. VERY IMPORTANT...
   squeeze as much liquid as possible out of the potatoes and onions after they are grated and before you mix with the other ingredients.  
2. Preheat the oil in a heavy bottomed skillet over medium heat
3. Mix everything else together, form into pancakes
4. Fry until golden brown and delicious
5. Garnish with Sour Cream, Apple Sauce, Cranberry Sauce or what have you...
6. Serve HOT and enjoy

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sausage - Milk Gravy and Parmesan Biscuits - One Skillet Meal - 52 Breakfast Recipes

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This is one of my very favorite meals.  And this is also just about as easy to make as it gets.  Total time to make this recipe is only about 30 minutes, measuring cup to table.

One note, the recipe I am showing is the one I use a lot.  I generally decide to make this on the spur of the moment so I don't have any buttermilk handy for the biscuits.  SO I use a little cheat, combine milk and vinegar, stir, let sit for about 5 minutes and you have a pretty close substitution.  Adds a little extra zing to the biscuits over plain milk.

I am also in love with the cost.  If you watch for sales, about every couple of months you can usually find a "tube" of bulk sausage for sale for only 1 dollar a pound.  When that happens, stock up and freeze em.  I buy 20 at a time and usually run out before the next sale starts.  Shopping wisely, this entire meal comes in a t about $2 - $3 TOTAL, 50 Cents a serving!

FAST - EASY - CHEAP - ONLY USES PANTRY INGREDIENTS YOU ALREADY HAVE
And DELICIOUS!

Enjoy

 OK... Here's what I did...

Sausage - Milk
Gravy and Biscuits
One Skillet Meal

Ingredients

• 1 "Tube" Bulk Sausage
• 4 TBS Butter
• 4 TBS Flour
• 4 Cups Milk
• 2 heaping tsp Black pepper
• 1 tsp Sage
• FOR THE BISCUITS - 3 Cups Flour
• 1/2 Cup Grated Parmesan Cheese
• 1 TBS Baking Powder
• 1 TBS Sugar
• Pinch of Salt
• 1 Cup Plus separate 2 TBS whole Milk
• 2 TBS Plus separate 1 tsp White Vinegar
• Plenty of Black Pepper for Garnish

Cooking Directions

1. Preheat oven to 425 degrees.
2. In a 10 inch cast iron skillet over medium high heat, cook the sausage until lightly browned. Remove sausage and drain on a paper towel. Discard the
3. Meanwhile, prepare the biscuit dough - Add the vinegar to the whole milk, stir to mix and allow to sit for a couple of minutes while you prepare the dry ingredients.
4. Add Flour, Cheese, Baking Powder, Sugar and Salt and whisk to combine. Add 1 Cup (reserving a couple TBS worth of) the vinegar milk (similar to buttermilk) and mix with a fork until just combined. DO NOT OVER MIX.. Set aside while you finish the gravy.
5. BACK TO THE GRAVY - in the skillet, over medium heat, melt butter. While whisking, sprinkle the flour into the butter and continue to whisk until combined. Continue to whisk until a smooth slightly thick gravy begins to form ... about 2 minutes.
6. Add milk and again whisk to combine. Increase heat until mixture begins to bubble. Continue to whisk for about 3 minutes until the gravy starts to thicken. Add the sausage back to the skillet along with the Pepper and Sage.
7. Add the biscuits to the top of the gravy, 8-10 heaping TBS of batter at a time.
8. Brush the tops of the biscuits with the reserve vinegar milk, pepper heavily.
9. Bake uncovered for 12 minutes until the biscuits get a crunchy on the top with a Golden Brown and Delicious look. The gravy will be bubbly around the edges.
10. Remove from oven right to the table (HOT... use protection so you do not scorch your table).
11. Serve HOT and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Ham and Cheese Roll-Ups - 52 Appetizers and Holiday Leftovers Ideas

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WOW oh WOW do I love these little gems.

It is basically a Ham and Cheese sandwich, but the secret is a Worcestershire Mustard sauce that gets baked into the mix, making these loaded with flavor!

Think Cinnamon Rolls but with a savory Meat and cheese spin.  And like cinnamon rolls, the real treat is the sauce.

You can easily make this with lunch meat.  I always take a look at the deli counter to see what's on sale.  $2 worth of Honey Ham or a Cajun spiced thin sliced turkey and this works.

Over Christmas and Thanksgiving this year I made a Pistachio Mustard crusted Ham (with just enough Bourbon to strike a blow for Liberty).. .

With just a couple of slices left, I thin Julian style sliced them up to make this.  Stretched those last couple of slices into something memorable.

Like I said, I do so Love these!

Enjoy!

 OK... Here's what I did...

Ham and Cheese Roll-Ups

Ingredients

• 1 Tube Crescent Roll Sheets
• 1/2 Pound Ham, thinly sliced (Lunch meat slices work fine)
• 1/4 pound Swiss Cheese, grated
• 1/2 Cup Butter, melted
• FOR THE SAUCE - 2 TBS Course grain Country style Mustard (with the visible seeds)
• 1 TBS Dried Minced Onion
• 1 tsp Worcestershire Sauce
• 1 tsp Poppy Seeds

Cooking Directions

1. Preheat oven to 350ºF and prepare  a square 9X9 inch baking dish with cooking spray.
2. Roll out your crescent dough and and press into an approximately 12x18 inch rectangle. Top with ham and cheese.
3. Starting on the wide side, roll the dough up loosely (the dough will expand as it cooks. Place with the seam facing down. Cut into 12 pieces.
4. Arrange your roll-ups in your baking dish, evenly spaced.
5. Meanwhile, in a small bowl, combine the butter, poppy seeds, mustard, onion, and Worcestershire sauce.  Drizzle the sauce over the roll-ups.
6. Bake, uncovered, for 25 minutes until lightly browned.
7. Serve Warm and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

BLT Scones Bacon - Basil - Sun Dried Tomatoes - 52 Church PotLuck Breakfast Ideas Catering Recipes

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Whoa... These are just as FANTASTIC as they sound.

Savory Basil (the lettuce), Flavor rich Sun Dried Tomatoes (packed in Oil) and of course BACON BACON BACON! all wrapped around a savory moist scone batter (think biscuit but BETTER!)

The inspiration for this recipe came from one of my favorite bloggers, Penny from the Lake Lure Cottage Kitchen Blog.  Follow the blue letter link to see her version of this recipe.

I made a few changes from her version.

First and not the least, EXTRA stuff... I fried up a whole package of bacon, may as well use it.  So instead of her 1/2 cup I used the whole pound.  Everything's better with bacon, so everything's better with more bacon.

I used my scone recipe that includes baking powder and soda for a bit more fluff, A bit of Almond Meal for a bit more flavor and Cheese on top for a bit more savory zing.

And these do zing, a real hit for a breakfast served to my visiting Sister-in-Law.  Next time I may need to double the recipe, 12 scones, 5 people and no leftovers for me!  These would indeed stand out at any Church Social (Breakfast or Lunch), as well as an excellent Catering Idea (I always want something special that stands out as a memorable option - and these are MEMORABLE)!

Such a hit and as I said, just as FANTASTIC as they sound!

OK... Here's what I did...

BLT Scones

Bacon - Basil - 

Sun Dried Tomatoes

Ingredients

• 1 Pound Bacon, Thick Cut, sliced into 1/4 inch pieces, Fried and grease drained
• 1 Cup Basil, cut into ribbons, Chiffonade style
• 1 Cup Sun Dried Tomatoes Packed in Oil, drained and squeezed
• 1/4 Cup Sugar
• 2 Cups Flour
• 1/4 Cup Almond Meal
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 8 TBS (1 stick) COLD Butter, cut into 8 pieces
• 3/4 Cup Sour Cream
• 1 Large Egg
• 1 tsp Vanilla
• Finely shredded White Cheddar Cheese

Cooking Directions

1. Preheat oven to 400 degrees.
2. Prepare the BLT Portions, Cut and cook the bacon (Drain and squeeze out as much of the fat as possible); Cut the ribbons of Basil and drain and also squeeze out the oil.
3. Now, make the Scone Batter... In the bowl of a food processor, add the Sugar, Flour, Almond Meal, Salt, Baking Powder and Soda.
4. Cut in the butter, meaning add the COLD butter one TBS at a time while the blades of the processor are whirring. Continue to process until the flour mix becomes crumbly.
5. Transfer these crumbles to a large mixing bowl. Add the Egg, Vanilla and Sour Cream and mix until everything is combined. Should be the consistency of sticky dough. Now, mix in the B (Bacon), L (Basil) and T (Sun-Dried Tomatoes packed in Oil).
6. Divide in half, place each half on a lightly floured work surface and pat into a circle about the size of a 45 record. Cut into 6 pie slice shaped pieces and transfer to a parchment lines cookie sheet. Leave a bit of space between each piece. Repeat with second half of the dough.  Top each with a sprinkle of cheese
7. Bake for 17 minutes until the scones are golden brown and of course ... DELICIOUS!
8. Cool for about 5 minutes, serve Hot or at room temperature and ENJOY!

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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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