mushroom breakfast bruschetta
I love mushrooms. I usually have them in an omelette if I am having them for breakfast. Here is a recipe I found that adds a little something else I can put on my breakfast table, especially when I have guest for breakfast, like when the children come home for holidays. Read the rest of this entry »
shitake mushrooms
I am a lover of the mushroom and September is National Mushroom Month. They are tasty, low in calories, and high in bulk. They are fat free, cholesterol free, and bullshit free. And yet they add so much to any dish. I particularly like to have them as part of omelets. Read the rest of this entry »
cinnamon honey butter with a warm roll
If you want to try something instead of maple syrup, if you have a sweet tooth, if you love honey, this is for you.
Great on toast, french toast, pancakes, and waffles. Use it in a variety of things you would normally use with butter … biscuits, sweet potatoes, in oatmeal … go crazy. Read the rest of this entry »
honey!
Honey for breakfast! I love it! (Actually honey anytime will do.) I like to use it to sweeten anything I would sweeten with sugar … OK maybe not my coffee, but I usually drink that black anyway. I do use it in oatmeal, on my cereal, in my tea, over my biscuits and on my waffles, french toast, and pancakes. In honor of National Honey Month let’s talk about honey, hon. Read the rest of this entry »
southern homemade buttermilk biscuits
Biscuits seem so simple. I messed up my share of flour and shortening until I got it right. Back in my day they didn’t let guys into home ec class and my mom was not a big biscuit maker so I had to learn it on my own from a cookbook. I thought, “Why not a video on how to make biscuits.” Fortunately, we have youtube! Read the rest of this entry »
biscuits for breakfast: biscuits and gravy is a popular part of the traditional southern breakfast
So far this month, I have been offering articles and recipes about Breakfast since September is National Breakfast Month. But, September is also National Biscuit Month and as we saw in yesterday’s (September 10) article biscuits are an important part of the Southern Breakfast. Biscuits and gravy, biscuits and honey, biscuits and jelly. Read the rest of this entry »
grits and sausage
I will admit here freely that I don’t like grits. I haven’t tried them in about 37 years. I spent many years stationed in the South while in the Air Force. I was born and raised north of the Potomac and grits are not a tradition here. When I was first confronted with them, they reminded me of wall paper paste and smelled pretty bad. Scrapple is a tradition in the Mid-Atlantic, but I never liked that much either until I tried it just recently. As I have aged and mellowed my tastes have changed. Perhaps I may revisit grits.
Here is a recipe for Grits and Sausage. I found it on a site dedicated to Southern cooking simply named Grits. There are dozens of recipes just for grits! This one looked interesting. Read the rest of this entry »
- A “Barbecue breakfast” can refer to any meat cooked on the grill, sauced or not sauced. The most common meaning for a “barbecue breakfast” refers to pulled pork that’s been grilled or smoked and served with BBQ sauce on top (or warmed inside the meat after it’s been pulled). This meat is then served as part of a hearty breakfast.
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southern breakfast
In the South, the breakfast that was put on the table was meant to fuel workers for the entire day. So the breakfast was filling and nutritious. Unfortunately it also featured a lot of fried foods because they were quick to make. Read the rest of this entry »
irish white pudding
White pudding is a frequent favorite addition to what is considered a “traditional” Irish breakfast. This breakfast would also include a few slices of fried blood pudding, ham or Irish bacon, eggs and fried potatoes. Such a breakfast is a frequent offering at pubs or at restaurants in Ireland and the UK.
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