Let all that you do be done in love.
1 Corinthians 16:14 ESV
12 ounce bacon, chopped
1 pound package regular breakfast sausage, chopped
2 tablespoons extra virgin olive oil
1 pound of red potatoes, diced
1 teaspoon kosher salt, to taste
½ teaspoon fresh ground black pepper, to taste
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons tomato paste
2 tablespoons fresh chopped basil
8 eggs over easy (one per person)
Italian cheese blend
Basil for garnish
1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini
Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar
SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min
1 lb sage breakfast sausage (bulk) 4 Tbsp unsalted butter
4 Tbsp all-purpose flour
3 cups milk
2 tsp fresh ground black pepper
Optional garnish: fresh parsley, chopped
Drop Biscuits
2 cups all-purpose flour
1⁄2 cup shredded Parmesan cheese 1 Tbsp baking powder
1 Tbsp granulated sugar
1⁄2 tsp kosher salt
1 cup whole milk
Preheat oven to 450°F.
8 ears corn, cleaned
1 stick (8 tablespoons) unsalted butter, room temperature
kosher salt, to taste
fresh ground black pepper, to taste
Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Place corn on baking sheet. Reserve about 1/2 of the butter. Spread remaining butter on the whole ear of corn. Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each).
Creamy Potluck Potatoes
3 pounds potatoes, peeled and cut up (about 6 cups)
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 (3 ounce) package cream cheese, softened
2 tablespoons butter, melted
3/4 cup shredded cheddar cheese
