Rustic Biscuit Breakfast

This was almost too easy……Rustic Biscuit Breakfast!!!

Rustic Biscuit Breakfast

Sometimes Saturday mornings are lazy at our house. Tim works a part time job on the weekends, so we mostly laze around.

We try and decide what we will make for our next recipe. But after looking at recipes and food while enjoying a cup of coffee, we get hungry.

Rustic Biscuit Breakfast 1

I went on a scavenger hunt in the frig…….I had no intention of this being a recipe, but it turned out soooo good, we decided you needed to be able to try it too!

Everything was something I had in the pantry or frig. Some left over cooked potatoes from a very nice steak dinner we had a few days before, bacon, spinach, and eggs.

Rustic Biscuit Breakfast 5

Now, I will say that no one makes an egg sandwich like my husband……he makes the best egg sandwich ever.

I think I gave him a run for his money…….ok maybe not, but the Rustic Biscuit Breakfast was a close second.

I used canned biscuits, I flatten a few so when you put the egg on it you had a little more area. I cooked the rest normal for later.

Rustic Biscuit Breakfast 2

Since this was rustic, I fried the bacon, then used the bacon grease to fry the potatoes……no better taste. I splashed a bit of vinegar on the potatoes and set them aside.

Next, just a quick wilt of spinach with some freshly minced garlic, and another scant splash of vinegar.

Split the flatten biscuit , top with spinach and potatoes, cover with foil to keep warm while you make the eggs.

Rustic Biscuit Breakfast 8

Again bacon grease…..I know this is not exactly healthy……but it has healthy elements…….thats good right???

After cooking the eggs, remove the foil, and place the egg on top. Place the top of the biscuit on top and you have a Rustic Biscuit Breakfast.

I ate mine with a fork, but Tim, like a sandwich……either way Rustic Biscuit Breakfast is a perfect Saturday breakfast.

Rustic Biscuit Breakfast Collage

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Rustic Biscuit Breakfast

  • Author: Marty Boyd
  • Yield: 4 1x

Ingredients

Scale
  • 2 cups, cooked potatoes, cut into small cubes
  • 4 pieces bacon, chopped
  • 1 tablespoons white wine vinegar, divided
  • 2 cloves garlic, minced
  • 8 cups fresh baby spinach
  • 4 large eggs
  • 1 can Pillsbury Grands Biscuits

Instructions

  1. Open can of biscuits and with a rolling pin flatten 4 of the biscuit. Place flatten biscuits and remaining unflatten biscuit on a cookie sheet. Bake according to package directions. Remove from oven and set aside.
  2. Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp. Transfer cooked bacon to paper towels. Pour drippings into small bowl and set aside.
  3. Heat 1 tablespoon drippings in same skillet over medium-high heat. Add potatoes and sauté until browned.Transfer to large bowl; sprinkle with 1/2 tablespoon vinegar, salt and pepper.
  4. Add 1 tablespoon drippings spinach and garlic toss until wilted, about 3 minutes. Sprinkle with 1 tablespoon vinegar, salt and pepper.
  5. Split flattened biscuits with a serrated knife. Save unflatten biscuit for another use.
  6. Divide spinach between biscuits; top with potatoes dividing evenly. Cover loosely with foil to keep warm. Add remaining drippings to skillet. Fry eggs sunny side up. Place eggs on top of potatoes and sprinkle with bacon and top with biscuit top.

 

French Apple Cake

Oooolala its French Apple Cake!

French Apple Cake 1

French Apple Cake was adapted, just slightly, from one I found when I first stated using the internet for recipes. I frequented a site called www.epicurious.com  …….it was and still is one of my go to sites. Tons and tons of marvelous recipes.

Apple season is still going strong and although I am not a big fruit eater……I really do like pommes…….French for apples. My new fav is Honey Crisp…..crisp, and predominantly sweet, modern variety from the USA. It was developed by the University of Minnesota specifically for growers in cold climates, and is one of the most cold-hardy of apple varieties. Nice little apple lesson:)

French Apple Cake 2

While these are best suited for eating I though I would give them a whirl in baking…..success.

One of the things I like best about this cake is how beautiful it is when its done.But for all its beauty it can also be rustic.

It needs only a dollop of whipped cream or a scoop of ice cream and its the perfect fall dessert.

French Apple Cake

It’s sort of an apple upside down cake. The apples are cooked in a butter sugar glaze and placed decoratively in the bottom of a butter and sugar coated pan. I used turbinado sugar…….I like that extra crunch it adds to desserts.

A basic cake batter is poured over the top… into the oven for about 45 minutes. Let the cake cool for about 5 minutes and turn onto a cake plate. Even if the apples stick……one of mine did……you can attach it back and no one is the wiser.

French Apple Cake 4

You can make this cake ahead of time, as it is good either warm or at room temperature. French Apple Cake is small enough, so you aren’t eating it forever ……..although you may want too! But it’s enough for a nice dessert for 6-8.

So, enjoy apple season and make yourself, friends and family a French Apple Cake!

French Apple Cake Collage

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French Apple Cake 1

French Apple Cake

  • Author: Adapted from Epicurious
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: French

Ingredients

Scale
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 3/4 cups sugar
  • 1/3 cup water
  • 3/4 teaspoon ground cinnamon
  • 2 large apples (your choice), cored, and cut into eights
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 2 large eggs
  • 2 tablespoons frozen apple juice concentrate
  • 2 teaspoons vanilla
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Coat pan with turbinado sugar; tap out excess. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Stir in 3/4 cup sugar, water and cinnamon and bring to boil. Add apples and cook until apples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 5 minutes. Pour over apples.
  2. Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, apple juice concentrate and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in 1/2 cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature.

Keywords: cake, dessert, apple, bake

 

White Bean Sausage Tortellini Soup

Sunday was soup day…..White Bean Sausage Tortellini Soup!

White Bean Sausage Tortellini Soup

Tim and I are of the Mexican or Italian taste palette. This time it’s Italian……Molto bene (very good)……ok, I don’t know Italian, so I looked it up!

White Bean Sausage Tortellini Soup 3

Funny how something with simple ingredients can come together and be awesome. Precooked sausage…….Oscar Meyer has an Italian Herb flavor that I really think made this soup. Any precooked sausage or Polska Kielbasa will do.

White Bean Sausage Tortellini Soup 6

Onions are a base for almost all soups, but for this dish I added some fennel …….lesson time…….
Fennel plants have leaves that remind me of dill and you can eat the “fronds”…..thats what the dill looking part is called. Not only can you eat the leaves, but the seeds and bulbs as well.  Fennel looks kind of like a cross between an onion and the base of a bunch of celery and has a sweet anise-like flavor. But it doesn’t taste like licorice… it is a light, bright spring-like flavor.  Plus, fennel is good for you, it contains Vitamins A and C, as well as potassium and calcium.

White Bean Sausage Tortellini Soup 1

Garlic, which no respectable Italian dish is without….just saying, a pinch of red pepper, gotta have a touch of heat….some chicken stock……please use stock, you will get a much better flavor.

I added a can of white kidney beans….a.k.a. Cannellini beans and spinach for greens.

OMG….I almost forgot the tortellini……hard to make White Bean Sausage Tortellini Soup without it. Silly me….

The whole thing takes all of 30 minutes……who doesn’t have 30 minutes??????

30 minutes to an incredible, warm , hearty soup…….White Bean Sausage Tortellini Soup. Serve it with asiago or parmesan cheese and some crusty bread….delicious!!!!!!!!!

White Bean Sausage Tortellini Soup Collage

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White Bean Sausage Tortellini Soup

  • Author: Marty Boyd
  • Yield: 6 1x

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 13 ounces package Italian Herb cooked sausage, sliced thin
  • 1 onion, chopped
  • 1 cup fresh fennel bulb, chopped
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • 1 teaspoon fennel seed, crushed
  • 232 ounce cartons chicken stock
  • 4 cups baby spinach
  • 1 15-ounce can cannellini beans, rinsed, drained
  • 1 9-ounce package cheese tortellini
  • 1 cup grated Asiago cheese

Instructions

  1. Heat oil in heavy large pot over medium-high heat. Add next 7 ingredients. Sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add stock and bring to boil. Stir in spinach and beans. Reduce heat and simmer until spinach is wilted, about 4 minutes. Add tortellini to soup. Simmer until pasta is al dente, about 5-7 minutes.
  2. Ladle soup into bowls. Sprinkle with asiago cheese.

Notes

Reheats well!