On Saturday, I hosted a delicious country breakfast for one of my favorite mama-friends and our families. Our sons are 1 day shy of exactly 1 year apart, and they’re both approaching birthdays very soon. The husbands were along as well to talk about world events, smoked/grilled meats, and various and sundry sporting events.
Back in June, we had brunch at their house, and I had big shoes to fill. As I was trying to decide what to make, I decided to stick with what I know – good, ole country breakfast. The deciding factor was the delicious products I received from Southern City Flavors a week or so ago. I knew these local tastes would complement my menu beautifully. Here are my notes from the night before the breakfast that served as my cooking guide (basically the entertaining recipe for 2 mamas + 2 papas + 2 toddles) – with links to the recipes I used. My friends were arriving at 8:30 so I started prepping at 8-ish.
Pre-heat oven to 475* for biscuits.
Stone Ground Grits from Southern City Flavors – cooked in chicken stock
I cooked 2 cups of washed grits with 4 cups of stock and 2 cups of water. I started the grits first since they have a 20 minute cooking time. Here’s the tutorial I used to find out the process behind “washed” grits the label mentions. (Note: I had a LOT of grits left over so half of this amount would have been plenty. But that just means I’ll be cooking up grit bowls for my breakfasts this week. They have been amazing!)
I made the grits and eggs without any seasoning because both toddles are lactose intolerant, and I like to keep things salt free for them, too. But I had a toppings bar of herbs, spices, butter, various cheeses (including shredded Colby jack and cheddar and blue cheese crumbles), and salsa. The adults trashed up our servings for sure, as you can tell by my photo above.
Biscuits – For two of us, I usually make a half batch, but since I had 4 adults this time, I made a full batch. The oven was beeping that it had reached temp just as I was about to pop these babies in the oven. It is really not hard to make fresh biscuits, and the canned kind can’t compare (#alliteration :P).
Sausage gravy – a double batch of this recipe was just right. Check out my sausage trick below –
It’s an age old problem: 1 lb of sausage is too much to use at once for a single person or small family, and it’s impossible to cut up frozen sausage. So here’s my trick for freezing sausage for use in smaller portions. I take a 1 lb package and cut it in quarters, wrap with plastic wrap, and freeze. Then, I can use as much or as little as I need. To thaw, I will either move it to the fridge ahead of time or defrost in a glass bowl in the microwave. I used 2 frozen bits (about half a pound) from the freezer for the sausage gravy.
Eggs – 10, scrambled at the last minute.
I think it’s ok to start the eggs after the guests have arrived. It only takes a couple of minutes, and they will be fresh, hot, and delicious!
Fruit – My friend brought pineapple and cantaloupe
I have several quarts of ta-may-tuh juice from my mom so we had to make up a Bloody Mary or two.
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Southern City Flavors was generous enough to send over samples of their delicious products for me to check out, and my review is 100% my own. Input Bettybecca at checkout to save 25% through 11/30/2014. Their story of cooking with family and friends really resonated with me, and I hope you will check them out today!Read More