Who We Are

The past few years, the area where I live, Crawford County, Ohio, has seen a wonderful explosion of younger families who are embracing the joys and challenges of living off the land. Because of them, amazing things are happening which have been embraced by our community. Farmer’s markets have been created and on-farm stores have opened. Families dedicated to growing organic produce and naturally raised meats are meeting the public’s needs for locally raised foods. And at the heart of this movement are the women.

Ohio Country Journal is my attempt to share the essence of farm life, focusing on, but not limited to, women. My goal is to bring you into our circle of friendship by inviting you to share your stories and experiences with us. You don’t have to be a full time country woman to benefit from joining us; you just have to be you.

The full-time country women featured in Ohio Country Journal are an inspiration to anyone who dares to follow her dreams, whether it is to live in the country or to bring the country life-style to their urban neighborhoods.

Saturday, June 29, 2013

Weekend Breakfast Ideas


What happens when you go away from home for an extended period of time?


Weeds grow.
Laundry multiplies.
Container flowers droop.
Weeds grow.
Grass is out of control.

All of this to deal with when, really, all we really want to do is to rest up from our vacation :)

Because of the list above, today is a day that is getting away from me fast, so I popped over to Noel Lizotte's Apron Free Cooking website to snatch something for today's blog. As usual, Noel did not disappoint.

So, kick back and enjoy the weekend by starting off with a good breakfast.

Marcheta *lickin' her chops

Breakfast Bounty by Noel Lizotte




Chipotle Monterey Jack Cheese Sausage Quesadillas

  • 12 8-inch Mission® Super Soft Tortillas flour tortillas
  • 1 package Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, chopped
  • 1 red bell pepper, finely chopped
  • 3 green onions, chopped
  • 3 cups Colby Jack cheese, shredded
  • Salsa, optional
  1. Place three tortillas on large, greased baking sheet. Sprinkle each with sausage, red pepper, green onion and cheese. Top each with a tortilla.
  2. Place baking sheet on center oven rack. Broil for two minutes on each side or until golden brown. Cut into wedges.
  3. Repeat with remaining ingredients. Serve with salsa, if desired.
Servings 6

Slow Cooker Overnight Breakfast Casserole

  • 2 24-ounce packages Johnsonville Vermont maple or original breakfast sausage links
  • 1 cup green onions, chopped
  • 1 medium red bell pepper, chopped
  • 1 4-ounce can diced mild green chilies
  • 1/4 cup fresh cilantro, chopped
  • 1 30-ounce package frozen shredded hash browns
  • 1 1/2 cups shredded cheddar cheese
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. Cook sausage according to package directions; cut into 1/2-inch pieces and set aside.
  2. In a bowl, combine green onions, bell pepper, chilies and cilantro; set aside.
  3. Spray a 5- or 6-quart slow cooker with cooking spray. Layer a third of hash browns, sausage, green onion mixture and cheese. Repeat layers twice.
  4. In large bowl, whisk eggs, milk, salt and pepper; pour over casserole.
  5. Cover and cook on low for 7 to 8 hours or until a thermometer inserted into the center reads 160°F.
Servings 12

Amazing Muffin Cups

  • 3 cups shredded hash browns, thawed
  • 3 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 12-ounce package Johnsonville original breakfast sausage links
  • 6 eggs
  • 2 cups shredded 4-cheese Mexican blend cheese
  • 1/4 cup red bell pepper, chopped
  • Fresh chives or green onions, chopped
  1. In a bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
  2. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups.
  3. Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives or green onions. Bake for 13 to 15 minutes or until set.
Servings 12

Easy Sausage Roll-ups

  • 1 12-ounce package Johnsonville breakfast sausage links
  • 2 8-count containers refrigerated crescent rolls
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  • Warm maple syrup, honey, jam or preserves, optional
  1. Prepare sausage according to package directions. Drain and set aside.
  2. Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of dough triangle. Roll dough around sausage according to directions on dough package and place on pan with seam side down. Repeat with remaining sausage and dough. (You will have two extra rolls. Bake and enjoy with jam.)
  3. Mix cinnamon and sugar together and sprinkle evenly over roll-ups.
  4. Bake according to directions on croissant package.
  5. Serve hot. If desired, warm up maple syrup, honey, jams or preserves for dipping.
Servings 14

Breakfast Taco Bar

  • 14 6-inch Mission® Super Soft Tortillas flour tortillas
  • 2 12-ounce packages Johnsonville breakfast sausage links, cooked
  • 12 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cheddar cheese, shredded
  • 2 medium tomatoes, chopped
  • Other toppings, such as sour cream, salsa, chopped avocado
  1. Warm oven to 200°F. Prepare all condiments of your choice for the tacos: cheese, tomatoes, avocados, etc. Cover and set aside.
  2. Wrap tortillas in foil, place in oven to warm through.
  3. Cook sausage according to package directions. Transfer to baking dish, cover and keep warm in oven.
  4. In a large bowl, whisk eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet over medium heat add oil. When oil is hot add eggs and allow to cook until the bottom is just set. Pull edges to center and allow uncooked eggs to flow to bottom and continue cooking until done but still moist. Transfer eggs to a baking dish, cover and keep warm, until ready to serve.
  5. To assemble, fold warm tortilla in half and fill with a spoonful of scrambled eggs, two sausage links, top with cheddar, and toppings of your choice.
Servings 7 to 10

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