Fabulous Brunch Recipes

We are heading into brunch season, a season of gatherings and parties, weddings and graduations. A season of eating a lot of food, both good and bad!

I’ve compiled a few recipes that I think are very appropriate for a weekend brunch, in other words, very good food. Some sweet, some savory and some liquid! All absolutely fabulous brunch recipes!

 

Bacon Shrimp Avocado Dip

 

Bacon Shrimp Avocado Dip

 

 

Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites

 

Baked Cinnamon Pecan French Toast Casserole

 

 

Three Cheese Italian Style Sausage and Penne Frittata | Black Girl Chefs Whites

 

Chicken Sausage and Penne Frittata

 

 

Greens N Grits

 

Greens ‘n’ Grits

 

 

Caramelized Red Onion and Bacon Quiche

 

Caramelized Red Onion and Bacon Quiche

 

 

Chicken-Apple Sausage and Red Chard Frittata

 

Chicken-Apple Sausage and Chard Frittata

 

 

Mustard Green and Smoky Chickpea Strudel

 

Mustard Green and Smoky Chickpea Strudel

 

 

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites

 

Slow Cooker Savory Andouille French Toast

 

 

S'Mores Martini | Black Girl Chef's Whites

 

S’Mores Martini

 

 

lemony crisket-cu

 

Lemon Verbena-Limoncello Cocktail

 

 

Blue Spice Basil and Key Lime Mojito | Black Girl Chef's Whites

 

Blue Spice Basil and Key Lime Mojito

 

 

 

 

 

Greens N Grits

Greens N Grits

 

Grits.

Southerners eat them. A lot.

Some like them sweetened with sugar and drowning in butter.

Some like them with salt and pepper and drowning in butter.

Some don’t have a clue what they are.

I tend to laugh when some snobbish foodie goes on and on about how wonderful polenta is, then if they are asked about grits, all you hear is crickets. Grits and polenta are both ground corn, with a few differences. Think of them as cousins. What you can do with polenta, you can do with grits.

Polenta is often served as a base for a stew or braise. So are grits. And that is where my recipe comes in.

I am doing some recipe development work with Cut ‘N Clean Greens, and wanted to make a comforting dish. A dish that reminds me of home.

If you are looking for a great recipe for a lazy Sunday brunch, this is it.  Sauteed Chard and Tuscan Kale with Andouille Sausage on a bed of Cheese Grits.  All you need are some biscuits and a glass of champagne.

Click here for the recipe for Greens N Grits.

 

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

Slow Cooker Savory Andouille French Toast

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites
Some mornings deserve a show stopping breakfast.  Some evenings deserve a show stopping dinner. Look no further than this Slow Cooker Savory Andouille French Toast to fit the bill for both. I love having what is traditionally breakfast for dinner. There is nothing better than a stack of pancakes with maple syrup or fried eggs and bacon. This savory french toast is rich with buttery melted provolone cheese and spicy Andouille sausage, making it a good pairing with a light white wine. Once again, I am working with Johnsonville Sausage to bring you another delectable recipe using their Split Rope Sausages.
Johnsonville Andouille Split Rope Sausage
I have been a fan of Johnsonville Sausage for a long time, and they never disappoint. Their Split Rope Sausages are wonderful for a number of reasons, including:

  • Johnsonville Split Rope Sausage is packed with flavor.
  • Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.
  • Johnsonville Sausage is proudly made using only premium cuts of pork to pack in the real flavor.
  • Johnsonville’s Split Rope Sausage offers portion control packaging with two individually-sealed sausages.

I did some research on Johnsonville, and found they are not a faceless corporation, but a company whose employees are members, not worker bees. Employees who take pride in their work, ensuring the best tasting sausages are being served to the consumer. About Johnsonville Sausage, LLC – Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,400 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by the late Ralph F. and Alice Stayer, the company remains privately owned today.

In this day and age of oversized corporations treating the consumer with thinly veiled contempt, demonstrated in the inferior products shipped to grocery stores, Johnsonville Sausage stands above the crowd.

As a big fan of fast and easy, this French toast is all that and more.  Because it is done in a slow cooker, once you load it up, you can plug it in and just walk away.  But fast and easy does not mean blah. From the spiced egg custard to the buttery rolls and mildly spicy sausage, this is one fast and easy meal that is scrumptious.

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites

 

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Slow Cooker Savory Andouille French Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 package savory butter dinner rolls
  • 1 package Johnsonville Andouille Split Rope Sausage, halved lengthwise, then sliced crosswise
  • 1 red bell pepper, smal dice
  • 6 large eggs
  • 1 pint half and half
  • 1½ teaspoons fresh thyme leaves, lightly chopped
  • 1 teaspoon fresh oregano leaves, lightly chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 1 8 ounce package sliced provolone cheese
Instructions
  1. Tear the dinner rolls in half.
  2. In a large slow cooker place half of the torn rolls into the bottom.
  3. Scatter half the Johnsonville Andouille Split Rope Sausage and half the red pepper over the rolls.
  4. In a medium bowl whisk together the eggs, half and half, thyme, oregano, salt, paprika and cumin.
  5. Pour half of the egg mixture over the sausage, peppers and rolls.
  6. Arrange half of the provolone slices on top, then repeat the layering beginning with the remaining rolls.
  7. Set the slow cooker to high and cook for 2½ hours, or until the French toast is slightly puffed and the cheese is browned.
  8. Serve immediately.

Biscuits and Andouille Sausage Gravy

Biscuits with Andouille Sausage Gravy | Black Girl Chef's Whites

Everyone has their own version of kryptonite. Superman had the original kryptonite, a radioactive element from his home planet of Krypton, that made him weak.  My kryptonite is Biscuits and Gravy. It is so bad I do not allow myself to eat biscuits and gravy anymore. Well, occasionally I make an exception,  but very rarely.

Why, you ask?  Many years ago, back in the last century in fact, I worked at the Disney Studios. The commissary on the studio lot made very good breakfasts, so many mornings I would eat there. Everyday, they had biscuits and sausage gravy on the menu, and practically everyday I ate biscuits and gravy. After awhile, I noticed that my clothes were not fitting well anymore. I assumed I shrunk them in the dryer and kept on eating those formidable yet delicious biscuits and gravy. Finally, it dawned on me that my hearty, delectable and addictive breakfasts might be adding  more than a few pounds to my girlish figure!

I swore off the evil biscuits and gravy forever.  I knew how weak I became whenever I was in their presence, how quickly I would take a bite of that savory goodness. How quickly the entire plate of biscuits and gravy would disappear. Kryptonite.

Biscuits with Andouille Sausage Gravy | Black Girl Chef's Whites

I decided to face my fear when asked to develop a recipe for Mardi Gras using Johnsonville Split Rope Sausage.  Having Louisiana roots, this would be a piece of cake. . . or sausage as the case may be.  Should it be Gumbo, Jambalaya or Red Beans and Rice?  No, it would be another Southern classic that kept popping into my brain, like a recipe ear worm.  It must be Biscuits and Sausage Gravy.  Andouille sausage gravy.

Johnsonville Andouille Sausage Still Life | Black Girl Chef's Whites

Johnsonville Andouille Sausage is made with only choice cuts of pork and absolutely no fillers.  That means it is made the way sausage is supposed to be made. Cajun spices round out this sausage and give it a little kick.  Johnsonville Andouille Sausage is packed with flavor!

I have never been to New Orleans for Mardi Gras, but it is on my bucket list.  But you don’t have to be in New Orleans to celebrate Mardi Gras. You can easily have a Mardi Gras party wherever you live, and this dish is great for a crowd.  Put out a platter of fresh biscuits, a big pot of  Andouille sausage gravy, fresh fruit, cut up vegetables and maybe a nice selection of cheeses.  BAM! You have a Mardi Gras buffet! Just don’t forget the strings of colorful beads and a King Cake.

If you do not have a tried and true biscuit recipe, don’t worry! There is no shame is peeling off that blue label and pressing on the seam with a spoon! Have a favorite baking mix you like?  Use it. You can even buy them pre-made. Just make sure they are fresh.

Be sure to visit and Like Johnsonville’s Facebook page

Do you tweet? Follow Johnsonville on Twitter

To find even more delicious recipes using Johnsonville Sausages click here

Biscuits with Andouille Sausage Gravy | Black Girl Chef's Whites

Recipe: Biscuits and Andouille Sausage Gravy

Ingredients

2 tablespoons olive oil, divided

1 package (13.5 oz) Johnsonville Andouille Split Rope Sausage, diced

1/2 medium onion, diced

1/2 red bell pepper, diced

1 1/2 teaspoons Cajun seasoning

1 teaspoon salt

2 tablespoons all purpose flour

2 cups low sodium chicken broth

8 biscuits

Instructions

In a large skillet over a medium high flame, heat 1 tablespoon of olive oil.

Add the sausage to the skillet, stirring occasionally, cook the sausage for 4-5 minutes, until browned.

Remove the sausage from the skillet and reserve.

Add the onion, red pepper, Cajun seasoning and salt to the skillet.

Stirring frequently, cook the vegetables and spices 3-4 minutes, until softened.

Add the remaining tablespoon of olive oil to the skillet.

Sprinkle the flour over the vegetables and stir well to distribute.

Lower the heat to medium, stirring frequently, cook the roux about 5 minutes.

Add the chicken broth, bring to a simmer, let cook 5-6 minutes until thickened. stirring occasionally.

Add the reserved sausage back to the skillet, stirring well to combine.

To serve, split a biscuit open and place onto a serving plate.

Spoon the Andouille sausage gravy over the biscuit.

Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Copyright © Cheryl D Lee.

 

 

Johnsonville Split Rope Sausage is packed with flavor to make your dinners easier and more delicious. Get ready for Mardi Gras with Johnsonville! Visit Johnsonville.com for great recipes!
This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.