Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts

Saturday, April 5, 2025

Hot Crab Strata Brunch Casserole

A breakfast or brunch strata made with sliced bread, fresh crabmeat and cheese, baked in a milk and egg custard.
A breakfast or brunch strata layered with sliced bread, fresh crabmeat and cheese, baked in a milk and egg custard.

Hot Crab Strata Brunch Casserole


I ran across this recipe in a 1977 The Southern Junior League Cookbook (#ad), which is a collection of recipes from different Junior Leagues across the south. Talk about an oldie but goodie! This recipe was submitted by the Huntsville, Alabama group and in the cookbook is called Hot Crab Sandwich.

I had never heard of anything like it before and I just so happened to have a half pound of crabmeat that I needed to use up, so thought I'd give a half recipe a try, although I did make a few changes, including to increase the egg.

Y'all. This turned out to be so absolutely delicious that I wished I would have made the full casserole! I do think while it would certainly make a great addition for any holiday breakfast or brunch, it'd be great for any other time too!

Sunday, June 25, 2023

Shortcut Louisiana-Style Savory Boudin Kolaches (Klobasneks)

A shortcut version of klobasneks, a savory Louisiana-Style kolache, stuffed with boudin, cheese and jalapenos.
A shortcut version of klobasneks, a savory Louisiana-Style kolache, stuffed with boudin, cheese and jalapenos.

Shortcut Louisiana-Style Savory Boudin Kolaches



For me, kolaches were like a best kept secret around here in South Mississippi.

In fact, while some of you grew up enjoying some version of the original sweetened Czech version, growing up, I didn't even know they existed!

I also didn't know that kolaches are actually available around here locally, until I poked around the internet recently and discovered that indeed a few bakeries and doughnut shops around the Coast actually do offer them! 

Thursday, February 25, 2021

Couche Couche - Cajun Breakfast Cereal

This Cajun Breakfast Cereal, known as Couche Couche, Cush Cush or Coush Coush, is made from a cornbread batter, poured into a hot, cast iron skillet, crusted and turned several times, then covered and steam cooked to finish and served with milk or cream.
This Cajun Breakfast Cereal, known as Couche Couche, Cush Cush or Coush Coush, is made from a cornbread batter, poured into a hot, cast iron skillet, crusted and turned several times, then covered and steam cooked to finish and served with milk or cream.

Couche Couche

Unless you live down in this part of the Deep South, you've probably never heard of this dish. Often referred to as a Cajun breakfast, cornmeal cereal, though it's enjoyed just about any time of the day. It comes under a few different names, including  Cush Cush, Couche Couche or Coush Coush, all pronounced "coosh-coosh."

Although some folks will want to compare this to a cornmeal mush, it's actually quite different.

Sunday, May 6, 2018

Roasted Corn Grits

Stone ground grits, made with whole milk or half and half, chicken broth, and roasted fresh corn, scraped from the cob.
Stone ground grits, made with whole milk or half and half, chicken broth, and roasted fresh corn, scraped from the cob.

Roasted Corn Grits


As a side dish, these roasted corn grits rock!

I patterned them after the dish of the same name at Zea Rotisserie and Grill in Metairie, Louisiana after hearing somebody, somewhere along the way talking about them recently. Oh my goodness. I thought my garlic cheese grits were good, but these? Off. The. Chain.

The roasted corn adds such incredible flavor.

Monday, November 6, 2017

Creole Calas (Rice Fritters)

A near lost south Louisiana classic, calas are a flour and yeast fritter, made with cooked rice and flavored with sugar, cinnamon and nutmeg.

Creole Calas (Rice Fritters)

I've certainly mentioned this before, but we eat a lot of rice here in the Deep South, and there's almost always some leftover. We have lots of ways to use that leftover rice (just click that link to see a few) including sweet things, like rice pudding and these sweet rice fritters, called calas.

A near lost classic, Calas hold a past in the city of New Orleans, though their origins date back more likely to Africa. In the French Quarter, Cala ladies would wrap fresh, piping hot Calas in towels and carry them in a covered bowl on top of their heads, hurrying to the streets to sell them, shouting "Calas, belles calas, tout chauds!"


Photo Credit: Times Picayune

Tuesday, December 31, 2013

Egg, Biscuit and Sausage Gravy Breakfast Casserole

A breakfast casserole made with eggs, biscuits and sausage gravy.
A breakfast casserole made with eggs, biscuits and sausage gravy.

Egg, Biscuit and Sausage Gravy Breakfast Casserole

This is another one of those recipes that's been making the rounds on Facebook for awhile, made with canned biscuits, a packet of sausage gravy and eggs. Nothing wrong with that!

I wanted to make it from scratch though, so I made up a quick biscuit dough and easy homemade sausage gravy instead. You may certainly exchange that out for the convenience products to save time, but do keep in mind the sodium levels on any pre-packaged product so that you don't oversalt or overseason. You'll need an 8-count can of refrigerated biscuits and a packet of sausage gravy mix that makes 2 cups (such as Pioneer brand).

Tuesday, August 20, 2013

Country Skillet Breakfast

A country skillet breakfast meal, often called Farmer's Breakfast, made with fried potatoes, onions and peppers, eggs, sausage, ham or bacon, and cheese. Makes a great breakfast burrito filling.

Country Skillet Breakfast

This is a great breakfast meal, but honestly, it's just as good for brunch, lunch or even breakfast for dinner, and makes a great filling for breakfast burritos, a popular addition to the once a month cooking forum I used to frequent back in the day.

Sunday, October 3, 2010

Crescent Apple Dumplings

Crescent rolls stuffed with apple, cinnamon sugar and chopped nuts cooked in a buttery syrup.
Crescent rolls stuffed with apple, cinnamon sugar and chopped nuts cooked in a buttery syrup.

Crescent Apple Dumplings


I call these 7-Up Apple Dumplings, but of course they can be made with any lemon-lime soda, like 7-Up, Sprite or Mountain Dew. Mountain Dew is a very popular choice, but not a beverage I ever acquired a taste for personally.

The soda forms a syrup, generally found with using sugar in regular apple dumplings, though I have been told by readers that you can also use diet sodas for these apple dumplings. I've never done that so I'm not 100% sure if the result is the same without the sugar.

Sunday, May 23, 2010

Creamy Scrambled Eggs with Garden Fresh Herbs

Scrambled eggs, cooked to a creamy perfection with butter and heavy cream and by constant and gentle stirring, tossed at the end with fresh flat leaf parsley and chives.
Scrambled eggs, cooked to a creamy perfection with butter and heavy cream and by constant and gentle stirring, tossed at the end with fresh flat leaf parsley and chives.

Creamy Scrambled Eggs with Garden Fresh Herbs


These creamy eggs were featured in the Spring menu section of the April issue of Good Housekeeping magazine, and it reminded me of how delicious eggs are with herbs, freshly clipped right out of the garden.

Thursday, April 1, 2010

Easy Cheater Cinnamon Rolls

Cinnamon rolls semi-homemade and made easy using frozen Rhodes bread dough.
Cinnamon rolls semi-homemade and made easy using frozen Rhodes bread dough.

Easy Cheater Cinnamon Rolls


I am of the opinion that it is difficult to make a bad cinnamon roll, no matter what recipe you use.

Honestly, a good cinnamon roll needs basically three things. Generous amounts of butter, plenty of cinnamon sugar and a boatload of icing. Maybe not for the faint of heart - but we don't eat them everyday now do we? The dough itself is really almost secondary to those things, so I say why not get a little help there?

Thursday, July 9, 2009

Spicy Turkey and Egg Hash

A hash of fried potatoes with chopped turkey breast, stirred with eggs.
A hash of fried potatoes with chopped turkey breast, stirred with eggs.

Spicy Turkey and Egg Hash


I so love breakfast foods. I love food and eating, but I really enjoy a good breakfast.

But seriously, since I have the time in the mornings I love making a hearty breakfast occasionally - especially oatmeal when the weather is cool - but eggs of any kind, any time. Okay. Sometimes muffins or some kind of sweet bread. But most often, eggs. They are a super food for sure, loaded with nutrition.

I really enjoy this hash because it's very satisfying and filling and super delicious and I almost always have all the ingredients on hand. I really love the spice of the Cajun fried turkey, but I've used regular deli turkey, and ham also works really well here. You can also switch up the cheese to your favorite of course.

Monday, February 2, 2009

Pan Fried Banana Fritters

Banana Fritters - Bananas dipped in a cinnamon batter, skillet fried in butter, then rolled in a mixture of brown sugar and toasted coconut.

Pan Fried Banana Fritters

This works best with the fresher and more firm bananas just from the store, rather than the riper ones that have been on the counter for a few days. They are awesome served alongside a scoop of vanilla ice cream, alone with just a simple drizzle of cream, couple sprinkles of pecan or walnut, or even as a side to some hot pancakes or waffles, and with an extra drizzle of cane syrup or honey. Just delicious!

Tuesday, January 1, 2008

Breakfast and Brunch Recipes

A collection of breakfast and brunch recipes from Deep South Dish.


Breakfast and Brunch Recipes

Beverage

A classic Bloody Mary made with V-8 vegetable juice, citrus vodka, fresh lime, Worcestershire and hot sauce.

Party Punch
New Orleans Style Cafe au Lait
Hot Cocoa
Hot Cider
Hot Buttered Rum
Bellini
Mimosa
Classic Bloody Mary

A classic southern side, slices of apples are fried in a mixture of bacon fat or butter and brown sugar then tossed in a dusting of traditional apple pie spices.

Starters

Yogurt Parfait
Skillet Fried Apples
Skillet Peaches

Thick slices of leftover bread, soaked in an egg, milk, sugar, salt and vanilla mixture and dusted with cinnamon sugar, pan fried for a crispy outer coating.

Sweet

Overnight Baked French Toast Casserole
Old-Fashioned Coffeecake
Sour Cream Coffee Cake (like Sock it to Me Cake)
Butterscotch Pull Apart Bread
Cheater Cinnamon Rolls
Pain Perdu Custardy French Toast
Banana Fritters
Pralines and Cream Oatmeal
Double Blueberry Muffins
Homemade Buttermilk Pancakes
Healthy (and Delicious!) Whole Wheat Waffles
Apple and Spice Oatmeal Muffins
High Fiber Pancakes
Crescent Danish


Eggs are dropped into a bed of fiery tomato sauce, made from fresh tomatoes paired with chunky Rotel and enhanced with bacon, onion and sweet bell peppers, and then passed in the oven to set, topped with cheese and served over cheese grits.

Savory

Country Skillet Breakfast
Egg Biscuit and Sausage Gravy Casserole
Hashbrown Quiche with Andouille Sausage
Crabmeat Quiche
Garlic Cheese Grits
Baked Sausage and Cheese Grits
Eggs in Purgatory
Creamy Scrambled Eggs with Garden Fresh Herbs
Croque Madame or Monsieur
Dirty Fried Eggs
Turkey and Egg Hash
Healthier Huevos Rancheros

Red skin potatoes are fried up in a cast iron skillet with sweet Vidalia onion and bell pepper and nicely seasoned for a take on Potatoes O'Brien. Great for any meal - add bacon, ham, sausage, fresh herbs and mushrooms if you like!

Skillet Fried Potatotes
Speedy Breakfast Casserole
Crescent Roll Breakfast Casseroles
Garlic Cheese Biscuits
Fried Egg BLT Sandwich
Tex-Mex Migas
Breakfast Quesadilla
Birds in a Nest
Seafood Omelet with Shrimp and Crab
Denver Po'Boy
Perfect Homemade Southern Buttermilk Biscuits
Southern Sausage Gravy
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Posted by on January 1, 2008
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