Category Archives: What’s For Dinner

Sweet Potato Hash Skillet

Makes 4 servings

2 medium sweet potatoes

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 pound bulk pork sausage

1 cup diced yellow onion

1 cup diced green bell pepper

1 cup diced red bell pepper

1 tablespoon minced garlic

2 tablespoons brown sugar

1 teaspoon ground cumin

 

1/8 teaspoon ground red pepper

1 pound bulk pork sausage

1 cup (8 ounces) grated Sweet Water Cheddar Cheese

4 large eggs, cooked to preference

 

Preheat oven to 400°F.  Peel and dice sweet potatoes;  spread on a baking sheet and toss with 1 tablespoon olive oil.  Roast until sweet potatoes are tender and browned, stirring once, 20 to 25 minutes. Let cool.

Heat a large cast-iron skillet over medium-high heat.  Add sausage and cook until browned, stirring to crumble. Drain in a colander;  wipe skillet clean.

Return skillet to heat;  add olive oil and heat until hot but not smoking. Add onions, peppers, and garlic;  sauté until softened, 3 to 5 minutes.  Add sweet potato, brown sugar, cumin, and ground red pepper;  reduce heat to medium and sauté 3 to 5 minutes.

Stir in the sausage;  cook until hot.  Season with salt and pepper.  Spoon into small, individual cast-iron skillets;  top each with one-fourth of the cheese.  Broil until cheese melts. Keep warm.

Cook eggs according to your preference. Top each serving with cooked eggs.

 

Smoky Grits Cakes & Collards

IMG_2065 2Grits cakes are crisp-fried with smoky, creamy flavor and stone-ground texture.  Top them with fresh collards that are cooked with smoked bacon, our own sourwood honey, and apple cider vinegar.  Serve for an all-vegetable dinner, or with ham.  

Makes 4 servings

For grits:

1 1/3 cups water

1 cup half-and-half, heavy cream, or milk

1 cup OLD MILL STONE GROUND GRITS

1/2 teaspoon salt

1 cup (4 ounces) shredded smoked Gouda cheese

2 tablespoons (1/4 stick) unsalted butter

1/4 teaspoon freshly ground pepper

For collards:

2 bunches collard greens, rinsed, stems and ribs removed

1 medium onion, diced

4 slices smoked bacon, sliced crosswise

2 cloves garlic, minced

1/2 cup apple cider vinegar

1/3 cup OLD MILL SOURWOOD HONEY

1/2 teaspoon salt

Hot sauce and freshly ground pepper, to taste

  • Prepare grits: Bring water and half-and-half to a boil in a medium saucepan;  gradually whisk in grits and salt.  Cover, reduce heat to low, and cook until thick and tender, stirring occasionally, about 20 minutes.  Remove from heat and stir in cheese, butter, and pepper,
  • Line a 9-inch square baking pan with a strip of parchment paper, extending up 2 sides of pan. Pour grits into pan.  Cover and refrigerate until chilled, 2 hours or up to overnight.
  • Prepare collards:  Stack leaves and slice.  Cook onion and bacon in a large heavy saucepan over medium-high heat until mixture is browned evenly but not caramelized, 8 to 10 minutes.  Add garlic and cook until golden, 30 to 60 seconds.  Add collards;  stir and cook to slightly wilt.  Add vinegar, honey, and salt; bring to a boil, stirring to scrape up browned bits.  Reduce heat to medium and cook, uncovered, until the collards are just tender, stirring frequently. Remove from heat and season with hot sauce and additional salt, if desired. Keep warm.
  • To fry grits, heat 2 inches oil in a large, heavy skillet to 350°.   Cut grits into squares or circles with a biscuit cutter;  dust with flour, and fry until golden brown, 1 1/2 to 2 minutes on each side.
  • Arrange fried grits on servings plates;  spoon collards on top.

White Bean Chicken Chili

IMG_0246

Old Mill Chili Starter is the secret seasoning in this delicious chili.  One of the cans of beans are mashed to thicken the broth.

Makes 8 servings

2 (15 -ounce) cans white beans

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped bell peppers

3 cloves garlic, minced

1 1/2 tablespoons OLD MILL CHILI STARTER SEASONING MIX

4 cups chicken broth

Juice of 2 limes

Salt and pepper to taste

1 deli-cooked rotisserie chicken, skin and bones removed and meat chopped

1/4 cup chopped cilantro leaves

Toppings, optional:  sour cream, torn tortilla chips, lime wedges, cilantro leaves

  • Drain and rinse beans;  mash half of beans with potato masher.
  • Heat large, heavy saucepan over medium-high heat.  Add oil;  add onion, peppers, and garlic.  Cook, stirring, until the vegetables are soft.  Stir in Old Mill Chili Starter Seasoning Mix;  cook, stirring, 30 seconds.  Stir in chicken broth and lime juice;  cover and simmer 20 minutes, reducing heat as necessary.  Season with salt and pepper.
  • Stir in chicken and cilantro; simmer until heated through, about 5 minutes.  Serve in bowls with desired toppings, if desired.
feature_chili_starter_seasoning

Cornmeal Biscuits

20141001-_MG_9777

These are delicious split and filled with ham slices and Old Mill Hot & Sweet Honey Mustard for an appetizer, lunch or dinner; or try our new Old Mill Frog Jam for a breakfast treat!

2 cups OLD MILL Self-Rising Flour

1 cup OLD MILL Self-Rising White or Yellow Cornmeal

1 teaspoon sugar

1/2 stick (1/4 cup) cold, unsalted butter

1/4 cup chilled shortening

1 to 1 1/4 cups chilled buttermilk

About 2 tablespoons butter, melted (optional)

  • Preheat oven to 425°F.  Line baking sheet with parchment paper. Cut butter into 1/2-inch-thick slices and place on a piece of wax paper;  cut shortening into small pieces and add to the butter.  Place in the freezer 5 minutes.
  • Meanwhile, combine flour, cornmeal, and sugar in a large bowl. Add the butter and shortening pieces and cut into flour mixture with a pastry blender until crumbly.  Add 1 cup buttermilk, stirring just until dry ingredients are moistened.  If needed, add additional tablespoons of buttermilk to make a soft dough.
  • Turn dough out onto floured surface and pat or roll to 1-inch thick.  Fold dough over itself in 3 sections, starting with the short end, and pat or roll again to 1-inch thick.  Cut out biscuits with a 2 to 2 1/2-inch round cutter, without twisting; place, sides touching, on the lined baking sheet.
  • Bake until lightly browned, 13 to 15 minutes.  Remove from the oven;  brush with melted butter, if desired.  Makes 8 biscuits.
feature_self_rising_white_cornmeal