What the Forks for Dinner? - Page 121 of 202 - Recipes and ideas so you never have to ask what the forks for dinner!

This was almost too easy……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.

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.

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.

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.

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.

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:)

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.

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.

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!

White Bean Sausage Tortellini Soup

Sunday was soup day…..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!

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.

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.

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!!!!!!!!!