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Orange Poppy Seed Pancakes -- From Gate to Plate #BrunchWeek

Orange Poppy Seed Pancakes #BrunchWeek

May 5, 2016 by Lauren 6 Comments

Orange Poppy Seed Pancakes are essential at any brunch gathering!

Orange Poppy Seed Pancakes -- From Gate to Plate #BrunchWeek

Welcome to Day #5! This week marks the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. This year we have 37 bloggers from around the country showcasing their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

#BrunchWeek Logo -- DO NOT PIN

I am so thrilled to be able to participate with all these lovelies for this years annual #BrunchWeek!

Orange Poppy Seed Pancakes -- From Gate to Plate #BrunchWeek

I love pancakes. Like I could probably eat pancakes every day. Not for every meal, but as long as you switch up the flavor of the pancakes I could eat them every day…. one thing is for sure though… it doesn’t matter how many times I make them, I absolutely am horrid at flipping the dang things. I am just not a pancake expert. I think what I really need is one of those griddles instead of using a skillet and I’d get a long a whole lot better! 

Also, not only am I horrible at flipping… but how in the heck do you take pictures of pancakes?! Like I was really thinking I was improving with my food photography and then I throw pancakes in the mix?! Ugh what was I thinking?! Killed my ego 🙁 

Regardless though… these pancakes are delic! They really are a must for your brunch menu. There’s just the right about of orange flavor, using Nielsen-Massey Fine Vanillas & Flavors, Pure Orange Extract. The poppy seeds even give it a nice little texture. These use buttermilk and orange juice for the liquid as well and as long as you don’t over mix the batter… they come out super fluffy!

Orange Poppy Seed Pancakes -- From Gate to Plate #BrunchWeek

Orange Poppy Seed Pancakes
2016-05-05 21:25:48
Serves 4
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1/3 cup sugar (Dixie Crystals)
  3. 1 1/2 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 cup buttermilk
  7. 1/4 cup orange juice
  8. 1 orange, zested
  9. 3 tablespoons butter, melted
  10. 1 egg
  11. 1 1/2 teaspoon orange extract (Nielsen-Massey)
  12. 1/8 cup poppy seeds
  13. Butter
Instructions
  1. In a medium bowl, mix together all the dry ingredients.
  2. In another medium bowl, mix together the wet ingredients.
  3. Pour dry ingredients into wet ingredients and mix JUST until combined (it will be lumpy).
  4. In a skillet or on a griddle, melt a teaspoon or so of butter and laddle pancake batter into hot skillet.
  5. Cook, browning on both sides, roughly 2-3 minutes on each side.
  6. Repeat with remaining batter.
  7. Serve with warm syrup!
Notes
  1. **Yields roughly 4-6" pancakes.
From Gate to Plate http://fromgatetoplate.com/

Head on over to check out the rest of the gangs recipes for today! Let me know in the comments what recipe tops your list for today! 

BrunchWeek Beverages:

  • Breakfast Margarita by Forking Up.
  • Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

  • Apple Onion Fritters by Cindy’s Recipes and Writings.
  • Breakfast Pizza by Big Bear’s Wife.
  • Caramelized Apple & Onion Kolaches by The Spiffy Cookie.
  • Cheddar Scones by My Catholic Kitchen.
  • Cinnamon Pancetta Waffles by The Texan New Yorker.
  • Citrus Rolls by Feeding Big and More.
  • Orange Poppy Seed Pancakes by From Gate to Plate.
  • Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
  • White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

  • Cheesy Potato Hash by Gluten Free Crumbley.
  • Kale and Apple Slaw by Palatable Pastime.
  • Key Lime Parfait by The Redhead Baker.
  • Lemon Blueberry Parfait by Tara’s Multicultural Table.

BrunchWeek Egg Dishes:

  • Baked Egg Boats by Pink Cake Plate.
  • Breakfast Enchilada Bake by Making Miracles.
  • Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
  • Cheddar & Sausage Frittata by The Chef Next Door.
  • Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
  • Southern Eggs Benedict by The Barbee Housewife.
  • Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

  • Cheddar Cheese Board with Onion Jam by Love & Confections.

BrunchWeek Desserts:

  • Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
  • Apple Fritter Rings by The Healthy Fit Foodie.
  • Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
  • Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
  • Sugar Cookie Strawberry Shortcake by Jane’s Adventures in Dinner.

Orange Poppy Seed Pancakes -- From Gate to Plate #BrunchWeek

Did you miss out on Day #1, #2, and #3?! No worries… Here’s what I posted…

Day #1: Chocolate Covered Strawberry Sweet Rolls

Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

Day #2: Fried Chicken Biscuit and Gravy Sandwich

Fried Chicken Biscuits and Gravy Sandwich -- From Gate to Plate #BrunchWeek

Day #3: Lemon Cheesecake Turnovers

Lemon Cheesecake Turnovers -- From Gate to Plate #BrunchWeek

Now are you ready for the huge #BrunchWeek giveaway?? Let me first share with you the prizes 🙂

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

 a Rafflecopter giveaway 

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

I’m so glad you’re here and I hope you keep coming back each day to check out our #BrunchWeek recipes! 🙂 

 

Logo Lauren You can stalk From Gate to Plate by following at these watering holes…

Facebook | Pinterest | Twitter | Instagram | G+

 

 

Filed Under: Breakfast, Breads & Muffins, Recipes Tagged With: #BrunchWeek, breakfast, brunch, comfort food, food, pancakes, recipes

Lemon Cheesecake Turnovers -- From Gate to Plate #BrunchWeek

Lemon Cheesecake Turnovers #BrunchWeek

May 4, 2016 by Lauren 6 Comments

These Lemon Cheesecake Turnovers are easy to make and so delicious!
 Lemon Cheesecake Turnovers -- From Gate to Plate #BrunchWeek

Welcome to Day #3! This week marks the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. This year we have 37 bloggers from around the country showcasing their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

#BrunchWeek Logo -- DO NOT PIN

I am so thrilled to be able to participate with all these lovelies for this years annual #BrunchWeek!

Lemon Cheesecake Turnovers -- From Gate to Plate #BrunchWeek

I love a good pastry. No doubt about it. What I hate is going to town and paying for an expensive pastry. No one likes to do that, right… especially if we can make them at home and they’ll taste just as good if not better! 

These Lemon Cheesecake Turnovers are super easy to make and would compliment any brunch gathering! When I say super easy, I’m talking you can have these babies done in 20 minutes… 30 minutes tops! 

The pastry itself is puff pastry and I’ve whipped up a decadent lemon cheesecake filling. The lemon isn’t too overpowering, but you definitely know it’s lemon! There’s no lemon juice in this filling. I had the help of Nielsen-Massy Fine Vanillas & Flavors… pure lemon extract and a little lemon zest to give it just the right about of lemon punch! 

PS. KitchenIQ has the most amazing zester ever! It’s called the Better Zester and it really is the best zester I’ve ever tried… and I used to love my microplane! The Better Zester has a catch on it so you can catch the zest and measure it!! 

Lemon Cheesecake Turnovers -- From Gate to Plate #BrunchWeek

Once the pastries are baked, don’t be afraid to drizzle with white chocolate or a powdered sugar glaze… AND don’t forget to sprinkle a little Dixie Crystals powdered sugar for a little extra sweetness! You won’t regret it I promise. 🙂

Lemon Cheesecake Turnovers
2016-05-03 22:21:43
Serves 8
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
10 min
Total Time
20 min
Prep Time
5 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 package (2 sheets) puff pastry, thawed
  2. 4 ounces cream cheese, softened (Cabot Cheese)
  3. 2 tablespoons Dixie Crystals sugar
  4. 2 tablespoons all-purpose flour
  5. 1 egg yolk
  6. 1 tablespoon lemon zest
  7. 1 teaspoon Nielsen-Massey Pure Lemon Extract
  8. 1/2 teaspoon Nielsen-Massey Pure Vanilla Extract
  9. 1 egg white
  10. Water
  11. Sugar (Dixie Crystals)
  12. White chocolate, melted for drizzling (optional)
  13. Powdered Sugar (Dixie Crystals)
Instructions
  1. Preheat oven to 400*F and line two baking sheets with parchment paper or silicon baking mat.
  2. Lay each puff pastry sheet flat and cut each sheet into 4 identical squares and place on the prepared baking sheets.
  3. In a mixing bowl, combine the cream cheese, sugar and flour mixing until smooth.
  4. Add the egg yolk.
  5. Next, add the zest and flavorings continuing to mix until smooth.
  6. With a smooth place roughly one-two tablespoons in the center of each square.
  7. In a small bowl combine the egg white and a water.
  8. Using your finger or a pastry brush, brush the mixture around the edges of each square.
  9. Fold squares in half and press firmly along the edges to seal.
  10. Brush tops with egg white mixture and sprinkle with sugar.
  11. Bake at 400*F for 8-10 minutes or until golden brown.
  12. Remove from oven and allow to cool 5 minutes.
  13. Drizzle with white chocolate or a powdered sugar glaze and then sprinkle with powdered sugar.
  14. Serve!
Notes
  1. *To make a powdered sugar glaze... measure out roughly 1/4 cup powdered sugar, add 1 teaspoon vanilla and add enough milk or water until you've reached desired drizzling consistency.
From Gate to Plate http://fromgatetoplate.com/

Lemon Cheesecake Turnovers -- From Gate to Plate #BrunchWeek

Head on over to check out the rest of the gangs recipes for today! Let me know in the comments what recipe tops your list for today!

BrunchWeek Beverages:

  • Charred Onion Rickshaw by Culinary Adventures with Camilla.
  • Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
  • Boozy Margarita Smoothie by The Spiffy Cookie.

BrunchWeek Breads, Grains and Pastries:

  • Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
  • Baked S’Mores Doughnuts by Sarcastic Cooking.
  • Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
  • Blueberry Raisin Bread by Palatable Pastime.
  • Blueberry Swirl Bread by Big Bear’s Wife.
  • Cinnamon Bubble Roll by That Skinny Chick Can Bake.
  • Everything Bagel Bread by Love & Confections.
  • Homemade Cinnamon Swirl Bread by Family Around The Table.
  • Lemon Blueberry Shortcake by {i love} my disorganized life.
  • Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
  • Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.
  • Nori Granola by The Texan New Yorker.
  • Orange Cardamom Pancakes by Nik Snacks.

BrunchWeek Fruits, Vegetables and Sides:

  • Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
  • Asparagus Cheddar Tart by Making Miracles.
  • Blueberry Cobb Salad by The Crumby Cupcake.
  • Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
  • Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.

BrunchWeek Egg Dishes:

  • Crispy Breakfast Pitas by The Chef Next Door.
  • Panchetta and Kale Omelette by Gluten Free Crumbley.
  • Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
  • Vegetarian Quiche by Forking Up.

BrunchWeek Main Dishes:

  • BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
  • Mexican Chicken Chilaquiles by Sweet Beginnings.
  • Shrimp and Grits by The Redhead Baker.

BrunchWeek Desserts:

  • Lemon Cheesecake Turnovers by From Gate to Plate.
  • Streusel Topped Apple Gallette by Pink Cake Plate.

Lemon Cheesecake Turnovers -- From Gate to Plate #BrunchWeek

Did you miss out on Day #1 and #2?! No worries… Here’s what I posted…

Day #1: Chocolate Covered Strawberry Sweet Rolls

Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

Day #2: Fried Chicken Biscuit and Gravy Sandwich

Fried Chicken Biscuits and Gravy Sandwich -- From Gate to Plate #BrunchWeek

Now are you ready for the huge #BrunchWeek giveaway?? Let me first share with you the prizes 🙂

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

 a Rafflecopter giveaway

Lemon Cheesecake Turnovers -- From Gate to Plate #BrunchWeek

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

I’m so glad you’re here and I hope you keep coming back each day to check out our #BrunchWeek recipes! 🙂 

 

Logo Lauren You can stalk From Gate to Plate by following at these watering holes…

Facebook | Pinterest | Twitter | Instagram | G+

 

 

Filed Under: Breakfast, Breads & Muffins, Desserts, Recipes Tagged With: #BrunchWeek, brunch, comfort food, dessert, food, lemon, recipes

Fried Chicken Biscuits and Gravy Sandwich -- From Gate to Plate #BrunchWeek

Fried Chicken Biscuits and Gravy Sandwich #BrunchWeek

May 3, 2016 by Lauren 11 Comments

Fried Chicken Biscuits and Gravy Sandwich. The ultimate brunch sandwich! 

Fried Chicken Biscuits and Gravy Sandwich -- From Gate to Plate #BrunchWeek 

Welcome! This week marks the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. This year we have 37 bloggers from around the country showcasing their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

#BrunchWeek Logo -- DO NOT PIN

I am so thrilled to be able to participate with all these lovelies for this years annual #BrunchWeek!

Fried Chicken Biscuits and Gravy Sandwich -- From Gate to Plate #BrunchWeek

Today I’m combining a few of my favorites. Biscuits and gravy. Fried chicken. Sunny side up eggs. Cheese. Onions. Some might not consider this very brunch like, but ugh–I do 🙂 

You can make your own biscuits or use canned biscuits. You can fry your own chicken strips or use store bought. I’ve done it both ways. Either way, delicious. 

This dish is really quite simple and is sure to please your guests. I sautéed Vidalia Onions and shredded Cabot Chipotle Cheddar Cheese to add to the top as well. I liked adding a little spice to the dish, but if you don’t like heat.. just shred plain cheddar!

Fried Chicken Biscuits and Gravy Sandwich -- From Gate to Plate #BrunchWeek

Fried Chicken Biscuits and Gravy Sandwich
2016-05-02 20:52:31
Serves 4
Write a review
Save Recipe
Print
Total Time
30 min
Total Time
30 min
Ingredients
  1. 4 fried chicken strips, cooked
  2. 4 biscuits, cooked
  3. 4 eggs
  4. 2 tablespoons bacon grease (OR butter
  5. 4 thin slices Vidalia Onion
  6. 1/2 cup butter
  7. 1/2 cup flour
  8. 2+ cups milk
  9. To Taste salt
  10. To Taste pepper
  11. 1/2 cup shredded Cabot Cheese
Instructions
  1. In a saucepan, melt the butter. Add the flour, stirring about 2 minutes.
  2. Slowly add just enough milk to dissolve the roux mixture, stirring until it thickens a boils.
  3. Add more milk, continuing to thicken until you've reached your desired gravy thickness. Season with salt and pepper.
  4. In a small saute pan, melt the bacon grease or butter. Saute the onions until tender.
  5. Remove onions and add your eggs, cooking to your desire.
  6. To assemble, cut each biscuit in half, add a chicken strip, egg, gravy, onion and top with a little cheese.
  7. Serve!
From Gate to Plate http://fromgatetoplate.com/

Check out the remaining #BrunchWeek recipes for Day #2 below!!

BrunchWeek Beverages:

  • Bluberry Mint Julep by The Suburban Soapbox

BrunchWeek Breads, Grains and Pastries:

  • Lemon-Glazed Banana and Candied Ginger Scones by The Texan New Yorker
  • Apple Cinnamon Muffins by Feeding Big and more
  • Baked Apple Cinnamon Doughnuts by The Chef Next Door
  • Braided Pepperoni Pizza Bread by Hezzi-D’s Books and Cooks
  • French Toast with Apple Compote and Caramel Syrup by The Redhead Baker
  • Lemon Sticky Buns by The Barbee Housewife
  • Same Day Mock Liege Waffles by A Kitchen Hoor’s Adventures

BrunchWeek Fruits, Vegetables and Sides:

  • Apple and Caramelized Onion Tart by Tara’s Multicultural Table
  • Tropical Smoothie by Gluten Free Crumbley

BrunchWeek Egg Dishes:

  • Breakfast Burger by Cooking In Stilettos
  • Fiddlehead, Sun-Dried Tomato and Basil Quiche by Palatable Pastime
  • Poached Eggs on Asparagus Bundled with Prosciutto on Cheesy Polenta by Culinary Adventures with Camilla

BrunchWeek Main Dishes:

  • Baked Seafood Stuffed Avocados by Rants From My Crazy Kitchen
  • Fried Chicken Biscuits and Gravy Sandwich by From Gate to Plate
  • Kielbasa Welsh Rarebit by A Day in the Life on the Farm
  • Pulled Pork Pancakes by Brunch-n-Bites
  • Sausage and Fried Apples by Making Miracles

BrunchWeek Desserts:

  • Brie and Raspberry Tarts by Jane’s Adventures in Dinner
  • Lemon Meringue Angel Food Cake by Love & Confections
  • Lemon Zucchini Bread by Sweet Beginnings
  • Orange Cheesecake With Caramel Rum Sauce by Wholistic Woman

Now if you’d like to enter up in the giveaway please see my post from Day #1. 🙂 

Be sure to check out all my recipes for this week!!

Day #1: Chocolate Covered Strawberry Sweet Rolls

Chocolate Covered Strawberry Sweet Rolls -- From Gate to Plate #BrunchWeek

Day #2: Fried Chicken Biscuits and Gravy Sandwich

Fried Chicken Biscuits and Gravy Sandwich -- From Gate to Plate #BrunchWeek

Thanks for stopping by! Don’t forget to go enter the giveaway listed on Day #1!!

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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Filed Under: Breakfast, Breads & Muffins, Chicken, Recipes, Soups, Salads & Sandwiches Tagged With: #BrunchWeek, breakfast, brunch, comfort food, food, Giveaway, recipes

Individual Ham and Asparagus Strata -- From Gate to Plate #MothersDay #Brunch

Individual Ham and Asparagus Strata

April 28, 2014 by Lauren 1 Comment

Individual Ham and Asparagus Strata! A perfect individual brunch item for the lucky ladies in your life on Mother’s Day!

Individual Ham & Asparagus Strata -- From Gate to Plate #MothersDay #Brunch

Mother’s Day is fast approaching and around my mothers’ house… it’s just another day. Granted she loves the phone calls and visits from her kids, but usually we just do what she wants to do. Not going to lie, usually it’s working around the farm. There’s no days off when you live on this farm (or really any farm when you’re raising livestock). I at least try to fix her a nice meal on Mother’s Day and this year I am going to pull out this lovely Ham and Asparagus Strata served in individual ramekins. This dish is prepared with everything fresh and produced on our farm. Except for the pork; we bought a hog off of a neighbor and then had it processed

This dish is quick and easy. Doesn’t take much time to throw together which gives you more time with mama! The fresh ingredients really makes this dish stand out. Who doesn’t love fresh veggies? 

Garden Fresh Asparagus -- From Gate to Plate

Garden season is here and you better get that garden ready so you can harvest some fresh produce as well! We’re getting hit with some bad storms here right now… lots of rain, hail, and damaging winds. I decided not to plant any of my tomatoes because I didn’t want them getting hurt, so they’re going to have to wait to go in. What’s your favorite thing to grow in your garden?? 

Anyways… lets get to the yummy goodness of this Ham and Asparagus Strata that your mother is sure to love. 

Individual Ham & Asparagus Strata -- From Gate to Plate #MothersDay #Brunch

 ENJOY!! 

Individual Ham and Asparagus Strata
2014-04-27 18:01:22
Serves 2
A quick, easy and delicious brunch item made with fresh asparagus that is sure to show your mother love!
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 1 cup asparagus, trimmed, cut into 1" pieces
  2. 2 slices bread, 1/2" cubes
  3. 4 eggs
  4. 2/3 cup milk
  5. 1/4 teaspoon salt
  6. 1/8 teaspoon pepper
  7. 1/2 cup shredded cheddar cheese
  8. 1/4 teaspoon garlic powder
  9. 2 green onions, thinly sliced
  10. 3/4 cup ham, cubed or sliced thin (see notes)
Instructions
  1. Preheat the oven to 325*F and grease two 6 ounce ramekins (can use larger ones as well).
  2. In a small bowl, beat the eggs, salt and pepper.
  3. Layer half of the bread crumbs in the bottom of both dishes followed by the cheese, garlic powder, onion, half of the ham and asparagus.
  4. Continue layering with the remaining bread, add the milk and egg mixture, pressing the bread into the egg if sticking out, and top with the remaining ham and asapargus.
  5. Bake at 325* for 35 minutes or until eggs are no longer runny.
  6. Remove from oven and serve.
Notes
  1. **Ham--you may used left over ham from say Easter or you may even used sliced or shaved ham.**
  2. **This recipe will easily double or triple**
From Gate to Plate http://fromgatetoplate.com/

 Individual Ham and Asparagus Strata -- From Gate to Plate #MothersDay #Brunch

I’ve teamed up with some of the Bloggerettes who are also sharing some lovely brunch ideas because well we’re just cool like that 🙂 Go check the ladies out!! 

Mother's Day Brunch | #bloggerettes

Individual Ham and Asparagus Strata by From Gate To Plate | Coffee Cake by We Like To Learn As We Go | Cherry Mom-osas by Keep It Simple, Sweetie

I hope everyone has a fantastic Mother’s Day this year and don’t forget… your mother shouldn’t just feel the love on this one day, but every day!  

You may also enjoy…

Strawberry Lemon Bundt Cake

Strawberry Lemon Bundt Cake -- From Gate to Plate #BundtBakers

Sour Cream Banana Bread

Sour Cream Banana Bread -- From Gate to Plate

 Thanks for stopping by!!!

Signature -- From Gate to Plate

Filed Under: Breakfast, Breads & Muffins, Recipes Tagged With: aspargus, breakfast, brunch, eggs, ham, recipes, seasonal, vegetables

I am a country girl, a trained chef, a hunter, an extreme animal lover, a wanna-be photographer, a sports fanatic and much more!
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