Name: Ham Biscuit with Eggs and Cheese
Prep time: 10 min
Yield: 4 servings
Ingredients: 8 large eggs; 1 1/2 teaspoons salt; 2 tablespoons milk; one batch baking powder biscuit dough - prepared through step 4 and divided into 4 portions; 2 tablespoon unsalted butter, divided; 4 ounces country ham, soaked in water for at least 5 minutes and drained; 4 ounces sliced cheddar cheese (I used sandwich slices)

Ham Biscuit with Eggs and Cheese

April 18, 2016

How can you go wrong with a giant ham biscuit? Country ham, scrambled eggs, and cheddar cheese make an out of this world breakfast sandwich!

Biscuits are an institution around my house. I make them almost every Saturday…sometimes with gravy, other times with jam. If I can find an excuse to make them during the week, I make them then too. In my mind, there’s only one right answer to the question “biscuits or cornbread?” a la Cracker Barrel. Unless you’re eating beans, of course.

In some areas of the country, a typical breakfast sandwich might be served on toast, an English muffin, or even a bun. Here in the South (or at least at my house) eating a breakfast sandwich on any of those above choices is not wrong per se, but it’s something that only happens when there are no biscuits to be had. Fast food restaurants serve McMuffins and Croissan’wiches, but I always wonder how many of those get sold in comparison to breakfast sandwiches made on biscuits. My guess? Not a very high ratio.

To me, there are a few important things about a ham biscuit. (1) The ham on a ham biscuit should be country ham, as if there was any question about that. No sliced deli ham, please! (2) Cheese is a must on a country ham biscuit, preferably cheddar or American. (3) Your biscuits must be big and sturdy to stand up to the chew of country ham! I made my regular biscuit recipe, but instead of cutting the dough into twelve biscuits, I cut it into four (yes, they were huge. We couldn’t finish them. There are worse things in life than a gigantic country ham biscuit).

What’s your idea of a perfect breakfast sandwich? No matter what it is, I bet you’ll love this country ham biscuit!

Mary

Yield: 4 servings

Ham Biscuit with Eggs and Cheese

10 minPrep Time:

10 minTotal Time:

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Ingredients

8 large eggs
1 1/2 teaspoons salt
2 tablespoons milk
one batch baking powder biscuit dough - prepared through step 4 and divided into 4 portions
2 tablespoon unsalted butter, divided
4 ounces country ham, soaked in water for at least 5 minutes and drained
4 ounces sliced cheddar cheese (I used sandwich slices)

Instructions

Preheat the oven to 450 degrees.
Whisk the eggs with the salt and the milk in a large bowl. Set aside for 15 minutes.
Place the biscuits in the oven on a sheet pan and bake for 12 minutes.
While the biscuits are baking, melt one tablespoon of butter in a 10-inch skillet over medium-high heat. Cook the ham until brown on both sides.
Reduce the heat in the pan to medium-low and melt the remaining butter. Re-whisk the rested eggs and pour them into the pan. Cook, stirring constantly with a wooden spoon or a spatula, until cooked through but still a little wet. Remove from the heat.
Divide the biscuits and immediately place 1 ounce of cheese on the bottom half of each biscuit. Top with the ham. Divide the eggs among the biscuits. Top with the top half of the biscuit and serve immediately.

https://chattavore.com/ham-biscuit-eggs-cheese/

Get other great recipes on the Weekend Potluck Link-up on Served Up With Love!

BBQ Pork Chili with Leftover Pork

October 9, 2015

BBQ pork chili marries two easy game day foods (chili and barbecue, duh) into one delicious bowl. It’s a great way to use up leftover pulled pork (if there IS such a thing)!

So, apparently I am not only on a cheeseburger kick this Fall…I’m also on a chili kick. Seriously, if you look at my list of blog post ideas, there’s a section where every other idea is some sort of chili (in fact, I have another new chili recipe on my menu for this week).

Originally, the idea for this post was BBQ chicken chili. For some reason, when I think of chili I tend to forget about pork. How silly of me! Luckily, I saved myself from doing something rash. See, the way I plan my menu is to flip through my blog post ideas to see if there’s anything that sounds particularly good. I’ll pick one or two items off of that list then flip through cookbooks or Pinterest for the rest of my menu.

So this particular week, I happened to have two bags of shredded pork shoulder in the freezer, left over from a slow cooker meal I’d made. When we eat barbecue, it’s usually pork shoulder (aka Boston butt). It dawned on me…if I usually eat pork barbecue, why on earth would I make my BBQ chili with chicken?

So here you go. BBQ pork chili. It’s about as simple as it gets. Shredded pork, homemade barbecue sauce (I won’t be mad if you use bottled, but this is so easy…I just simmered it while I cooked the onions for the chili in the other pot), tomatoes, and beans. That’s it! Top it however you want, or don’t top it at all. Either way, it’s got chili flavor and barbecue flavor…how could you possibly go wrong with the BBQ pork chili?

Yield: 4-6 servings

BBQ Pork Chili

5 minPrep Time:

25 minCook Time:

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Ingredients

For the barbecue sauce

2 8-ounce cans tomato sauce
1/3 cup maple syrup
1/3 cup brown sugar (you can use all brown sugar or all maple syrup if you prefer)
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon onion powder
1 teaspoon chili powder
3-4 cloves garlic, minced

For the chili

1 tablespoon canola or vegetable oil
1 medium onion, diced
1 14.5 ounce can diced tomatoes
2 cups shredded pork shoulder
1 14.5 ounce can black beans, drained and rinsed
1 14.5 ounce can cannelini beans, drained and rinsed
1 14.5 ounce can kidney beans, drained and rinsed
BBQ sauce - recipe above
cheese, sour cream, cilantro, chopped green onions & corn chips - for serving (optional)

Instructions

In a medium saucepan, stir together the BBQ sauce ingredients. Bring to a simmer over medium heat. Reduce heat to low and cook, stirring frequently, for 10 minutes.
While the sauce is simmering, heat the oil over medium heat in a 4-6 quart pot. Add the onions and cook until they begin to turn translucent, 4-6 minutes.
Add the tomatoes, pork shoulder, beans, and BBQ sauce to the pot. Bring to a simmer. Cook the chili over medium-low heat for 15 minutes to meld the flavors. Serve immediately with cheese, sour cream, chopped cilantro, chopped green onions, and/or corn chips if desired.

https://chattavore.com/bbq-pork-chili/

Click here to print the recipe for BBQ pork chili!

With the flavors of BBQ and chili in one bowl, this BBQ pork chili is a great game-day meal or a quick weeknight meal! | chattavore.com

Southern Poutine with Sausage Gravy

May 8, 2015

Southern poutine. With the best kind of gravy on earth, sausage gravy of course. On top of baked fries. And with cheddar cheese.

What is Southern poutine, you ask? Or perhaps you are just asking, “What is poutine?” Until a few years ago, I would have asked that same question. Then we got the Cooking Channel and they cleared that up for me, because it seemed that every other show made mention of the Canadian dish comprised of French fries topped with brown gravy and cheese curds. You guys, I’d never even seen cheese curds in my life, let alone heard of something called poutine.

Come to think of it, I still haven’t seen cheese curds, never in my life to this day. They just aren’t sold around these parts. Sweetwater Valley Farm, an hour or so away from me, sells cheese curds, but the one time we went there they were out. And when you are dying to try out a dish but you can’t find the ingredients you need, you have to get creative.

Poutine has a cousin from right here in the States known as disco fries. Disco fries are fries covered in chicken gravy and, instead of cheese curds, melted cheese. That made me start thinking…since I can’t make poutine with cheese curds, maybe I could make something “poutine-ish” with regular old cheese. Then it struck me….Southern poutine. With the best kind of gravy on earth, sausage gravy of course. On top of baked fries…you know, to offset the sausage gravy. It totally negates the calories. Totally. And cheddar cheese.

This was a decision that I did not regret. It was fantastically delicious. You guys, I am going to start a food truck and I’m going to cover everything with gravy. I’m going to call it the Gravy Truck. Or just Gravy. And I’m going to serve Southern Poutine. And maybe regular poutine. And disco fries.

It’s far from traditional, but Southern poutine is certainly tasty!

Yield: 4 servings

Southern Poutine

10 minPrep Time:

35 minCook Time:

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Ingredients

4 large potatoes
2 teaspoons salt
olive oil spray or 1 tablespoon olive oil
1 pound breakfast sausage
6 tablespoons flour
2 cups milk
salt and pepper to taste
4 ounces cheddar cheese, grated

Instructions

Preheat oven to 450 degrees. Preheat 2 large baking stones or baking sheets in the oven. Bring a large pot of water to boil. Add 1 1/2 teaspoons salt. Cut potatoes into thin strips.
Add the potato strips to the water. Boil for 3 minutes. Drain in a large colander and allow to sit for 5 minutes, shaking the colander occasionally.
Divide the potatoes between the two preheated baking sheets. Spray with olive oil spray and sprinkle with salt. If you do not have an olive oil sprayer, toss the fries in a large bowl with the tablespoon of olive oil and the remaining salt then divide between the preheated baking sheets. Bake for 25-30 minutes, turning every five minutes until browned.
While the fries are cooking, brown the sausage in a large skillet. Sprinkle with the flour. Stir in the flour and allow to cook for 1-2 minutes. Pour in the milk gradually, stirring until completely combined. Allow to cook until thickened. Season with salt and pepper to taste.
Divide the fries among 4 plates. Top with the gravy then the cheese. Serve immediately.

Notes

This recipe is easily halved!

https://chattavore.com/southern-poutine/

Click here to print the recipe for Southern Poutine!

Southern poutine: Fries, sausage gravy, and cheddar cheese. Amen and amen. | chattavore.com

Pulled Pork Potato Casserole

April 22, 2015

With tender shredded pork, potatoes, bbq sauce, sour cream, and cheese, this pulled pork potato casserole has everything you love about a BBQ pork potato!

Pulled smoked pork speaks to me on a level that’s really difficult to explain. Like fried chicken, a smoked pork butt beckons to the good Southern girl in me….it’s just a classic, iconic Southern dish. The perfect amount of smoke means that sauce isn’t really even needed, but if you want some sauce, you just need the slightest drizzle to accentuate the deep smoke flavor of the meat. Philip and I like to stand over the freshly smoked hunk of pork resting on the cutting board on our counter, gingerly pulling shreds of meat from the still smoldering shoulder and popping them in our mouths, all the while extolling the virtues of glorious smoked pork. By the way, we behave the same way with the pork when it’s cold from the fridge as we attempt to tear away shreds to make something with the leftovers.

Honestly, there isn’t much that you can do to make smoked pork better, so the only thing you can do is serve it with really great sides or on some really great bread…or a baked potato. If you’ve read any of my BBQ restaurant blog posts, you know that I am a fan of barbecue potatoes (usually called a “killer potato” around here) and that’s my usual order when I go to a barbecue restaurant. I have mentioned here a time or two that a baked potato is one of my perfect, go-to foods, and baked potatoes go well with just about anything. But something as awe-inspiring as smoked pork…well, that’s just over the top.

And if a pulled pork baked potato is good, a pulled pork potato casserole is even better. I drizzled the boiled Russet potatoes (you could bake them, of course, but it’s quicker to boil and I was in a hurry!) with melted butter then tossed them in a simple sour cream and buttermilk sauce that I whipped up. Of course, I stirred in a generous amount of shredded pork and a few sliced green onions. Baked up with a thick layer of shredded cheddar on top, this casserole was basically perfect without sauce, but a light drizzle of some smoked Porter barbecue sauce that I made completed this casserole perfectly.

This pulled pork potato casserole was everything I love from a barbecue restaurant baked up in one pan!

Yield: 4-8 servings

Pulled Pork Potato Casserole

15 minPrep Time:

40 minCook Time:

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Ingredients

2 1/2 pounds Russet potatoes, scrubbed and cut into 1-inch chunks
2 tablespoons unsalted butter, melted
2-3 green onions, thinly sliced
2 cups pulled pork
2 strips bacon, cooked and chopped
1/4 cup mayonnaise
1/4 cup sour cream
salt and pepper to taste
4 ounces cheddar cheese, grated
barbecue sauce, for serving

Instructions

Preheat the oven to 350 degrees. Place the potatoes in a large saucepan and cover with water. Bring the water to a boil and sprinkle the water liberally with salt. Cook until the potatoes are tender. Drain and place in a large bowl.
Combine all ingredients except the cheese and the barbecue sauce in the bowl with the potatoes. Spread into an 8 or 9-inch baking dish and sprinkle the top with cheese.
Bake the casserole for 25 minutes. Turn the oven to broil and broil until the cheese has browned. Serve with barbecue sauce.

https://chattavore.com/pulled-pork-potato-casserole/

Click here to print the recipe for pulled pork potato casserole!

Pulled pork potato casserole is like a pulled pork baked potato in a pan! | @chattavore

Pulled Pork Egg Rolls (Made from Leftovers)

April 20, 2015

What better way to use up your leftover BBQ pork and coleslaw than to roll them in an egg roll wrapper and turn them into BBQ pulled pork egg rolls?

Pulled pork egg rolls originated from a Chinese food kick that I have been in lately. For the past month or two I have been all about General Tso’s chicken (try that recipe-it’s fantastic), egg rolls, fried rice (and no, I’m not pregnant). Enough to eat at a Chinese restaurant that I tried years ago and didn’t like. Attempt #2 yielded similar results. The chicken and rice were edible but the egg roll, not so much. I scraped out the filling and ate the wrapper.

It was sad, too, y’all, because I love a good egg roll. The thing about egg rolls is that you can put anything in an egg roll and it’s gonna be good. Case in point, these Reuben egg rolls that I made for our Saturday night snack supper this past weekend…they pretty much ruled. But I’m getting off-topic here. The thing is, I used to think that egg rolls required some sort of special skills, till we ate dinner at some friends’ house and they made homemade vegetarian egg rolls. Whoa. Egg roll wrappers, slaw mix, and some soy sauce and other stuff. It was eye-opening. When I made them at home, I realized that it wasn’t all fun and games, though…rolling an egg roll can be a little tricky, but don’t worry. I’ll show you how.

I had been wanting to make some smoked pork for a casserole idea I’d had (coming Wednesday!) and as I was trying to think of what else I could do with the pulled pork I remembered the egg roll wrappers I had in the fridge from where I made the aforementioned General Tso’s chicken and forgot that I’d planned to make egg rolls too. I was making coleslaw to go with the pulled pork, and suddenly it dawned on me: pulled pork egg rolls. Pulled pork, barbecue sauce, and a little bit of slaw. YAAAASSSSS. The best part? Well, never mind, I already mentioned pulled pork. But another plus? They’re baked, not fried. If you all haven’t noticed, I love oven-frying…it’s my favorite.

Anyway, smoke a pork shoulder or throw one in your Crock-Pot or pick some pulled pork up from your favorite barbecue joint and make these pulled pork egg rolls! You won’t regret it, I promise.

Yield: 16 egg rolls

Pulled Pork Eggrolls

15 minPrep Time:

12 minCook Time:

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Ingredients

4 cups pulled pork
1/2 cup barbecue sauce of your choice
16 egg roll wrappers
1 cup coleslaw, drained if there is a lot of liquid in it
1/4 cup canola or vegetable oil
additional barbecue sauce

Instructions

Preheat the oven to 450 degrees.
Place the pork in a bowl and combine with the barbecue sauce.
To fill the egg roll wrappers: Lay the wrapper on a counter or cutting board with one of the points pointing toward you. Place 1/4 cup of the pork and 1 tablespoon of coleslaw in the center of the wrapper.

Pull the point that is facing you up and over the fillings. Wrap it tightly-but not too tightly-around the filling, placing the point under the filling.

Pull the points on the sides in tightly toward the center.

Use your finger to brush water all over the edges of the remaining exposed point.

Roll the egg roll toward the point, wrapping it up tightly. I find it's easier to do it this way than to pull the remaining point back over the top of the egg roll. Line up the rolled egg rolls until you are finished and ready to bake them.

Pour 2 tablespoons of the oil onto a baking sheet, using a brush to spread the oil to the edges. Place in the oven until smoking, 6-8 minutes. Remove from the oven and place the egg rolls on the baking sheet. Brush the tops with the remaining oil.
Bake the egg rolls for 6 minutes then carefully flip with tongs. Bake for another 6 minutes. Remove to a plate lined with paper towels to drain. Serve with additional barbecue sauce for dipping.

https://chattavore.com/pulled-pork-egg-rolls/

Click here to print the recipe for pulled pork egg rolls!

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