Sweet Potato Hash

It's been a while since I've been able to post a nice recipe. Life has gotten busier and busier, and needless to say, the creative juices flow a little less these days. I've been getting involved with Appa's a local sushi pop up, which has taken some time. I love getting to reach the locals, and I hope that I'll be able to continue to churn out fun recipes for everyone to read!

I think summertime goes hand in hand with clean eating. A few weeks back, I whipped up this delicious breakfast for my friend Grace when she stayed the night. I had planned to make regular hash browns, but I opened the drawer and saw a sweet potato, so I gave it a shot.

This hash is sweet with a herbal kick. I love the cinnamon and curry powder matched with the rosemary. It's beautifully fragrant and complex while maintaining familiarity. The flavor is deep and complex, while tasting clean, healthy, and hearty.

Sweet Potato Hash (Serves 2)
1 Sweet Potato

1/2 Onion 

3 strips Bacon

1/8 tsp Cinnamon

1/8 tsp Curry Powder

2 small sprigs Rosemary

1/4 tsp Salt

1/4 tsp Garlic Powder 

1/8 tsp Pepper

1 tbsp Butter

1 tbsp Honey

Handful of Greens (spinach and baby kale)

2 Eggs 

1. Rinse and peel the sweet potato. Then, use a mandolin with the shredder insert to shred the sweet potato. If you don't have a mandolin, you can cut the potato into a small dice. It will take slightly longer to cook this way.
2. Peel and chop the half of the onion to a small dice
3. Heat a skillet or medium sized frying pan and add the bacon. Allow it to cook. Then, remove the bacon from the pan and chop into small pieces.
4. Without draining the pan, add the sweet potato and onion and bacon to the pan. Allow to begin heating, and sprinkle in the spices and herbs.
5. As the potato begins to soften, add the butter to prevent any sticking, followed by the honey.
6. Add the greens to the pan and toss them until they are wilted.
7. Reduce the heat to medium-low. Move the sweet potatoes to create two wells in the pan.
8. Break the eggs into the wells and cover the pan.
9. Once the egg whites have cooked while the yolk is still runny, remove the cover and take the pan off of the heat.
10. Serve immediately.

I love pouring a little hot sauce over the top of this hash and breaking the egg yolk to let it mix in. The steamed egg is soft and pillowy on the top, while the bottom of the egg gets a beautiful crisp. It's the perfect morning pick me up.

The greens add some additional nutrients. I love spinach and baby kale, and they both go excellently with the potatoes. All in all, it's not a breakfast you should make every day, but it's a great way to make your guilty pleasure hash browns a little better for you, without sacrificing flavor! 

Southern Style Sausage Gravy

I wasn't a huge fan of sausage gravy until I went to a brunch place in Atlanta called Homegrown a couple of years ago. If you're local, you should definitely head there. They have this decadent platter with a flaky biscuit, crispy fried chicken, and a generous portion of this heavenly gravy. It actually sounds like a near-disaster for me, with all those things touching (if you don't know me, I am not a fan of food touching if they're not supposed to be). But, once I tried it, I realized that you really can't have a chicken biscuit without some sausage gravy.

Now, I dont really understand how biscuits can be served alone. I can't imagine a biscuit without gravy... It may be a southern thing, but it is so delightful, and anyone who hasn't tried it is missing out. It's not the most appetizing or pretty thing, since it's gravy with sausage chunks, but it completes any brunch.

I had to make it a priority to try creating this treat! Lucky for me and you, sausage gravy is extremely easy to make at home!

Sausage Gravy (makes about 1 qt)
5 oz Ground Pork Sausage
3 tbsp Flour
1 cup Milk
2 tbsp Maple Syrup
Salt
Pepper

1. In a frying pan or cast iron skillet, brown the sausage. Cook about 90% of the way.
2. Add the flour to the sausage that has browned, and then add the milk.
3. Allow the mixture to thicken slightly. Then, add maple syrup and salt and pepper to taste.
4. Mix thoroughly and remove from the heat.
5. You can serve immediately, or store in the fridge for up to a week.

I love to have this gravy with a biscuit (recipe here) and a perfect sunny side egg (recipe here). You really have to try this. The runny yolks and gravy make for the richest breakfast you can enjoy in the south!

Classic Eggs Benedict

Having brunch on a Sunday is one of my favorite activities. I love eating breakfast food- especially eggs. One of my go-to menu choices is eggs benedict. I love tangy hollandaise sauce on top of perfectly poached eggs. I see it as a perfect balance of tangy, salty, and rich.

Today, we celebrated my mom and stepdad's birthdays with our family. Her birthday is today, and my stepdad's birthday is tomorrow. We all got together to enjoy a meal, and eggs benedict on a Sunday afternoon seemed to be the perfect choice. It's not only my go-to, but also my mom's favorite breakfast item.

Eggs Benedict (Makes 4 servings)
8 Eggs
2 tbsp White Vinegar
3 Egg Yolks
1 tbsp Water
2 tbsp Lemon Juice
1 pinch Salt
2 sticks Butter 
4 English Muffins
8 slices Canadian Bacon
Paprika or Chives

1. Prepare your poaching liquid by filling a medium sized pot with water, and then adding a couple tbsp of vinegar. Bring the liquid to just under a boil, and reduce the heat to medium-low heat to maintain the temperature.
2. In a small pot, combine yolks, water, and lemon juice. Whip the yolks until they become pale and thickened.
3. Gently heat the yolk mixture while constantly whisking. Make sure that you're scraping the sides and bottom constantly to prevent curdling. Make sure your heat is low as you do this. The mixture will begin to froth and then thicken.
4. Once thickened, add the butter slowly. If the butter is softened, it will make this process easier. Reserve 1 tbsp of butter.
5. Once the sauce is made, you can add salt to taste, add additional lemon juice if needed. Set aside the sauce.
6. Crack one egg into a small ramekin. Have a slotted spoon an a paper-towel lined plate available. You want to make a thick layer of paper towels to soak up excess water.
7. Gently tip the egg into the pot of poaching liquid. Use the spoon to very slowly swirl the water. This will help maintain the shape of the egg.
8. Gently swirl the egg for about 1.5 minutes, until the white has cooked, but the yolk feels very soft. Remove the egg with the slotted spoon, and tip it onto the paper towel to soak up the excess liquid. Repeat the process for the remaining eggs.
9. Toast each half of the english muffins. Once toasted, spread the remaining butter onto each piece.
10. Quickly heat the canadian bacon on both sides, you want to lightly brown it.
11. Place a piece of canadian bacon on each piece of toasted english muffin, and then add the poached egg on top. Spoon a generous portion of hollandaise sauce on top of each egg and sprinkle with paprika to garnish.
 12. Serve immediately, and enjoy!

This recipe does take a little time and multitasking, but I assure you, it is SO delicious. The richness of the egg yolk was a perfect complement to the sourdough english muffin and salty canadian bacon. It was the perfect way to celebrate a special occasion, and I would definitely make it again. Happy birthday Umma and Appa!

Red Velvet Pancakes

When I was in college, a group of friends and I would get together to have pancakes on Sunday mornings before church. We called it pancake Sunday. It was a great time of fun, food, fellowship, and breakfast. I've been feeling nostalgic lately- missing my friends who are scattered across the country and thinking about the times we enjoyed in college. When I made these pancakes, I was definitely reminded of our memories.  

Red velvet seems to be a pretty popular flavor in the south. I actually hadn't heard of red velvet pancakes until I was working in Georgia. This is my play on red velvet pancakes- they're light, fluffy, and delicious. This simple recipe will be ready in minutes so that you can enjoy a pancake Sunday. 

Red Velvet Pancakes (Makes 6 small pancakes)

1 Egg
3/4 cup Buttermilk
1 cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 tbsp Cocoa Powder

5 tbsp Sugar
2 tsp Red Food Coloring

1 cup Heavy Cream

3 tbsp Sugar

1/2 tsp Vanilla Extract

1. Place the egg into a medium sized mixing bowl and beat slightly with a whisk. 

2. Add the remaining ingredients and mix until completely incorporated. 

3. Allow the mix to stand for at least 5 minutes. 

4. In the meantime, get a nonstick frying pan warm on medium-low heat. 

5. Add a little bit of oil into the pan to prevent the batter from sticking. 

6. Use a ladle to pour mix into the pan. You do not want the mix to fill the entire pan. Use the bottom of the ladle to spread the mix slightly and make the pancake round. 

7. When bubbles form and pop on the surface of the pancake, use a spatula to gently flip it. 

8. Allow the other side to cook through, and place onto a plate to cool. 

9. Repeat with the remainder of the batter. 

10. In a separate bowl, whip cream with sugar and vanilla to medium peaks. 

11. Once the pancakes are no longer hot, you can add the whipped cream. If you desire to add the cream while it's hot, be sure to serve immediately, as the cream will melt. 

12. You can garnish with chocolate shavings, or any other topping. 

This is a simple pancake recipe that will be sure to impress! It can be used for breakfast or dessert. It would be delicious as a dessert with some vanilla bean ice cream and chocolate sauce (yum!!). Next time you have a brunch gathering, try this recipe out! 

Classic Banana Bread

To celebrate my birthday last weekend, I had some friends over to play games and relax. We played fun minute-to-win it style games (basically absurd and unusual games with household objects). Unfortunately, I don't have any pictures from the party... For one of the games, we hung bananas from our waist and pelvic-thrusted oranges onto paper plates using the banana. It was as strange as it sounds... The bananas weren't really great for peeling and eating, since they got bruised along the way. Luckily, the peels didn't break, so they were perfect for smashing up into banana bread! 

My mom always used to make banana bread for my school teachers around the end of the school year when I was growing up. Thanks to the party, I had some bananas lying around, so what better use than banana bread!

Classic Banana Bread (makes 2 large loaves)
2 sticks Butter
1.5 cup Brown Sugar, packed
.5 cup Sugar
8 Eggs
1 tbsp Baking Soda
1.5 Baking Powder
1 tsp Salt
2.5 cup Flour
8 Bananas

3 tbsp Butter
1/2 cup Sugar
1 cup Flour

1. Preheat oven to 325 degrees F. Prepare 2 large loaf pans by spraying them well with baking spray.
2. In a large bowl, cream butter and sugar together until smooth and creamy.
3. Once aerated, add eggs gradually and mix until smooth.
4. Add dry ingredients, and then mix very slowly until incorporated.
5. Peel bananas, and smash with your hands into the mix.
6. After the bananas are dispersed throughout the batter, pour the mix into the prepared loaf pans.
7. In a bowl, place sugar and flour together.
8. Cut butter into small pieces, and use your hands to make a crumble.
9. Once the mixture becomes sandy, sprinkle a generous layer over each of the loaves.
10. Place the loaf pans onto a baking sheet to catch any drips.
11. Bake for about 1.5 hours, until the centers are fully baked. Test this using a toothpick or knife and poking a hole into the bread. It should come out clean.
12. Allow the bread to cool completely before removing from the pan. 

This is a simple, delicious recipe. It's not too sweet, and the crumble adds a nice texture. You can also add nuts, chocolate chips, or whatever else you desire to the batter for even more variety. I like to keep my banana bread classic, with a scoop of vanilla ice cream and a drizzle of honey on a hot day!

Eggnog French Toast

Holiday season calls for festive flavors with lots of winter spices. One of the first winter drinks that comes to mind for me is eggnog! Yes, it's a great drink to enjoy during winter, but it is also a great way to make a sauce! This french toast is a filling, delicious winter breakfast that is simple and quick!

Eggnog French Toast (Makes 2 Servings)
Eggnog Anglaise
4 Yolks
1/2 cup Milk
4 tbsp Sugar
1 tsp Corn Starch
1 tbsp Whiskey

1. Heat milk with half of the sugar to a boil.
2. Mix yolks, corn starch and remaining sugar together until completely incorporated.
3. When milk is boiling, slowly add to the eggs, whisking constantly.
4. Pour the mixture back into the pot and mix until it thickens.
5. Pour into a clean bowl through a fine sieve to ensure that curdled pieces do not get through.
6. Add whiskey and mix. If you would like a stronger whiskey flavor, add more.
7. Cool the anglaise over a ice bath by placing the bowl into a bigger bowl filled with ice and a little cold water. 

Winter Spice French Toast
6 Hawaiian Rolls
1 Egg
1/4 cup Milk
Pinch Nutmeg
Pinch Cinnamon
1/4 tsp Salt
1 tbsp Sugar
Fresh Berries
Whipped Cream

1. Slice the crust off of the rolls, then slice the rolls in half to make them thinner.
2. Whisk remaining ingredients together until completely incorporated.
3. Heat a frying pan and add oil or butter to prevent the bread from sticking.
4. Dip the bread on each side in the egg mixture, then place onto the frying pan.
5. Flip when golden.
6. Remove from heat when both sides are golden brown. Then, arrange the pieces of toast onto a plate.
7. Top with fresh berries, whipped cream, and eggnog anglaise.

I took the remaining eggnog anglaise and made some ice cream. If you make a bigger batch of anglaise, just spin it in an ice cream machine, according to the manufacturer's directions. Allow the ice cream to harden in the freezer for at least 3 hours after churning. This creates a smoother, fuller texture.

I think brunch is such a wonderful time. There's something special about making brunch for your friends and enjoying the late breakfast/early lunch. The french toast is an inexpensive, delicious, and simple brunch that boasts elegance, flavor, and class. Make some for your friends and family this holiday season!

Blueberry Picking

It's blueberry season! There are several farms in Georgia that allow you to go to the fields and pick your own blueberries! Although it takes some work to find the freshest, plumpest blueberries, the hard work yields amazing results. Not only are the blueberries cheap ($1.99/lb), but you can sample along the way! It's a great experience and tons of fun. They are cheap, delicious, and they are organically grown!

There are tons of things you can do with blueberries! Eat them fresh, use them in a smoothie, decorate cakes/tarts, make blueberry muffins, make some pancakes... There are so many options! I used the blueberries to make blueberry muffins. Use this recipe to make brunch for the family or have a breakfast on the go. It's easy, quick, and you don't need a mixer!

Blueberry Muffins (makes 18 muffins)
1 Stick Softened Butter
1.5 cups Flour
1 cup Sugar

1 tsp Salt
1.5 tsp Baking Powder
3 Eggs
1/2 cup Milk
1.5 cups Blueberries

1. Preheat oven to 350 degrees F.
2. Use your hand to mix butter, flour, sugar, salt, and baking powder together. Do this by squeezing/rubbing the mixture between your fingers repeatedly.
3. Stop mixing just before it becomes a dough. It will have a crumbly texture.
4. Whisk together milk and eggs.
5. Add liquid slowly to the dry as you mix with your hand to incorporate.
6. Fold in about 1 cup of blueberries.
7. Scoop about 3/4 of the way up in muffin tins lined with paper muffin cups.
8. Put a small handful of blueberries on top of each muffin.

Oat Topping
1 cups Oats
1/4 cup Brown Sugar 
1 tbsp Butter

1. Melt butter.
2. Use your hands to mix brown sugar and oats with the melted butter until completely incorporated.
3. Top each muffin with a small handful of topping.
4. Bake for 25 minutes, until the center springs back when pressed and the color is golden.


Unfortunately, blueberry season's almost over. So make your way to a local blueberry patch and get them before they're gone!