Sunday, April 27, 2014

COOKBOOK GIVEAWAY + Fried Egg Sandwich w/Bacon & Arugula



A few weeks ago, we ventured to a wonderful little place called McEnally's Mercantile in Pinson, AL.  It's a great little store, and I hate that it took me so long to discover it.  Their website describes it as:  "McEnally’s Mercantile is a family-owned general store offering hardware, home & garden items, grocery, feed & supplies for those seeking locally made products, home-grown foods and DIY home & d├ęcor items."  

When we walked through the front entrance, we were immediately greeted by the inviting smells of farm-fresh local greens being sauteed in coconut oil with bell pepper, onion, tomatoes and topped with some of the best bacon you've ever had in your life...all being prepared by a local farmer.  After seeing the rows and rows of local produce, milk, butter, freezers of local meats and several aisles of organic products, I knew I had found my new favorite little place to shop.

I filled my cart with peppery arugula, farm fresh eggs from Bartlett Farms, leafy kale, tomatoes, beef, chicken, among other delicious finds.  The next morning, I flipped through a copy of my newest cookbook from Southern Living, Comfort Food Made Easy, and came across this egg-cellent brunch idea.  It was perfect - I could utilize the arugula, onions and eggs from our shopping trip the day before.  Yes, please!

The original recipe called for pancetta, but I substituted with crispy bacon.  I also made my own hollandaise sauce following THIS RECIPE.  The final results were sublime.  Brad and I were both sad when our last bites were gone...Seriously folks, this was plate-licking good!  Buttery, toasted bread is topped with vibrant arugula that's been lightly dressed with a mixture of red onion, parsley, olive oil and lemon juice.  Next, the bacon and fried egg are added, and the entire mountain of deliciousness is finished with a drizzle of hollandaise sauce and a sprinkling of sun-dried tomatoes.  OH MY YUM!

This cookbook has quickly become one of my favorites.  Southern Living magazine has been a long-time go-to recipe source for me, and this book is a great compilation of comforting dishes.  The recipes are truly easy and the book is packed with mouth-watering photos, which is a must for me.  You can find more info about the book HERE

If you'd like a copy of this great cookbook, please enter my rafflecopter giveaway below...It's super duper easy to cast your entry!  The winner will also receive a jar of LouAna Coconut Oil.  

Good luck, friends!  :)

IMPORTANT NOTE:  If you enter by leaving a blog comment, don't forget to click the "I Commented" green tab on the rafflecopter widget below.  If you don't, it will not count your entry.
 
a Rafflecopter giveaway






Fried Egg Sandwich with Bacon & Arugula
Adapted from:  Southern Living: Comfort Food Made Easy, Oxmoor House 2014

Ingredients:
  • 4 (1/2-inch-thick) challah bread slices
  • 2 tablespoons butter, melted
  • 1 (0.9-oz.) envelope hollandaise sauce mix
  • 1/4 teaspoon lemon zest
  • 1 1/2 teaspoons fresh lemon juice, divided
  • 2 cups loosely packed arugula
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup thinly sliced red onion
  • 3 teaspoons extra virgin olive oil, divided
  • 4 large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 8 slices thick-cut bacon, cooked
  • 2 tablespoons chopped sun-dried tomatoes
Directions:
1. Preheat broiler with oven rack 5 to 6 inches from heat. Brush both sides of bread with butter; place on an aluminum foil-lined broiler pan. Broil 1 to 2 minutes on each side or until lightly toasted.
2. Prepare hollandaise sauce according to package directions; stir in zest and 1/2 tsp. lemon juice. Keep warm.

3. Toss together arugula, next 2 ingredients, 2 tsp. olive oil, and remaining 1 tsp. lemon juice.


4. Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.


5. Top bread slices with arugula mixture, bacon slices, and fried eggs. Spoon hollandaise sauce over each egg, and sprinkle with tomatoes. Serve immediately.




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Wednesday, April 9, 2014

#SaveTheBiscuit - Just Peachy Shortcake with Toasted Pecans & Maple Drizzle



Who's ready for some more biscuit deliciousness???  This recipe is one of my personal favorites when it comes to desserts that are perfect for the upcoming spring and summer season.  It's my take on a traditional shortcake.  Sky-high buttermilk biscuits take the place of the usual shortcake, and juicy peaches mixed with a little brown sugar make a mouth-watering filling.  Freshly whipped cream, a drizzle of maple syrup and toasted pecans take this dessert to stellar status.

Recently, I shared the news that my blog had been featured in Wiregrass Living magazine.  This recipe was one of the dishes in my feature.  It's definitely a hit around our house.   In fact, I have a confession to make - After photographing this dish, I unashamedly devoured the.whole.thing.  I mean, I couldn't let such a beautiful thing go to complete waste!?!  Shhh...Don't tell anyone.  ;)  A girl's gotta indulge every now and then.

I know that fresh peaches aren't always easy to come by this time of year, so a bag of sliced, frozen peaches would make a fine substitute if you're in a pinch.  Just defrost and proceed as written.  This entire recipe comes together quickly and the steps are super easy.

Here in the south, we southerners are serious about our homemade biscuits.  There's a debate about whether using salted butter or shortening is better when it comes to this topic.  I've always been a firm believer in butter, until very recently.  The past few times I've made biscuits, I only had shortening on-hand...no butter to be found.  I'm slowly becoming a shortening believer.  My biscuits came out mile-high and were super light and flaky. I've also perfected my kneading method and fold over the dough several times while kneading.  This helps to create beautiful layers.

This is the 3rd installment of my #savethebiscuit series, in which I've partnered with the nice folks at White Lily flour.

Bon Appetit, my friends!




"Just Peachy" Shortcake with Toasted Pecans, Buttermilk Biscuits & Maple Drizzle
Serves 5-6
Ingredients:
6 large peaches, peeled and sliced into wedges
3 Tbsp light brown sugar
1 cup chopped pecans
2 cups self-rising flour, preferably White Lily
1/4 cup cold, salted butter OR vegetable shortening, cut into cubes
3/4 cup cold buttermilk
1 1/2 cups heavy whipping cream
1 Tbsp white sugar
1/2 tsp vanilla extract
Pure maple syrup

Directions:
For the peaches:
Mix together the sliced peaches and brown sugar in a medium bowl.  Let the mixture stand for at least 1 hour, stirring occasionally.

For the pecans:
Preheat the oven to 375 degrees F.  Place the pecans on a baking sheet in a single layer and bake for 5-7 minutes, or until lightly toasted and fragrant.  Set to the side.To make the biscuits:
Increase oven temperature to 500 degrees F.  Line a baking sheet with a silicone mat or coat with no-stick cooking spray.

Pour flour into a large bowl.  Using a pastry blender, cut 1/4 cup cold butter (or shortening) into the flour until butter pieces are the size of peas.
  Slowly blend in buttermilk using a fork, just until dough begins to come together, being careful not to over-mix.

Turn dough out onto a lightly floured work surface and very gently knead the dough 2-3 times, just enough to bring it together.  Pat or roll the dough into a 1/2-inch thick disc.  Cut biscuits using a floured 3-inch biscuit cutter, being careful not to twist as you cut.  Repeat until all dough is used.


Place the biscuits on the prepared baking sheet, so that they are almost touching.
  Bake in the preheated oven for 8-10 minutes, or until golden brown.

For the whipped cream:
While the biscuits are baking, combine the heavy whipping cream, white sugar and vanilla extract in the bowl of a stand mixer.  With the whisk attachment, beat on medium speed until soft peaks form.

To assemble:
Cut each biscuit in half and place a heaping spoonful of the peaches over each biscuit bottom.  Next, add a generous dollop of the whipped cream, followed by a sprinkling of toasted pecans.  Top with the crown of each biscuit, and finish with a drizzle of  maple syrup.  Garnish with extra chopped pecans, if desired.





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