Autumn Apple Harvest

For over two weeks I have been slicing and peeling apples by the dozens thanks to some very generous colleagues with a bounty to share. I’ve already made 5 pies, 3 dozen apple cinnamon muffins, apple cake, apple onion & yellow squash gratin, AND two dozen caramel apple cinnamon rolls. What’s next on the menu?

You’ll be the first to know when I finally decide… and hopefully I’ll get them finished before the pears and plums show up.

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A Skillet Breakfast

A trip to the grocery store is definitely in order, but it is time for Sunday morning breakfast and I feel inspired to be a bit more creative today. I could have settled for some quick eggs and called it good, but I do have some additional ingredients that can be put to use, so I decide on something a bit more stylish.

First of all, I dig out a skillet. I chose one of my newer cast iron skillets thinking that for what I have in mind, it is skillet worthy. I’m going to make a potato bottom egg frittata, or something like that, packed with proteins, a bit of carbs, and some extra flavors to make it pop.

 

Hash Brown & Egg Skillet Breakfast
serves 4

olive oil, EVOO or your favorite infused blend
1/4 onion, diced
1/3 package of bulk sausage, browned and drained
1/3 package of frozen, diced hash browns
4 eggs, whisked with 1/8 cup of milk
salt & pepper to taste
1/2 cup shredded cheddar cheese
sprinkles of fresh herbs (choose from thyme, rosemary, basil, and/or parsley)

Heat the skillet over medium heat with a a tablespoon or two of olive oil.  (I used caramelized garlic olive oil)  Saute the onion in the oil until tender and slightly browned, while in a separate skillet, browning the sausage. Drain the sausage on a paper towel until ready for use. Read More