Categoría: Family Recipes

Jen Johnson
Springdale

My grandmother did not write down her recipes, so this one was created off my memory of eating it as a child.
3 eggs per person (so, 2 people = 6 eggs)
sausage (can substitute for other protein)
boiled potatoes
cooking oil
onions (optional)
salt / pepper (optional)
To cook – add oil and sausage to skillet and cook. Add chopped boiled potatoes (I like using small red potatoes, sliced) and, if wanted, onions. Cook until you get a nice crisp / slightly burned edge on some sausage and potatoes. Add eggs and salt / pepper. Cook until eggs are done, scrambling contents around. Once cooked, serve.
Optional additions – onions, seasoning, cheese.

It’s hard to describe this dish as it’s not just a memory but a smell and experience. Cooking it reminds me of my grandmother, standing in her kitchen with one of my grandpa’s button up shirts on and her short pixie hair cut. It smells like something she made and it tastes like she made it and it reminds me of how much she loved cooking and how much she loved me. It’s a way that I can still be connect to my grandmother.

Josh Bradshaw
Springdale

Cut desired amount of brussel sprouts and cover in olive oil.

Add 1 clove of garlic for every 5 or 5 brussel sprouts.

Bake at 400F until brussel sprouts are soft in the middle and outer leaves are crispy.

When they come out, sprinkle goat cheese and crushed walnuts on them.

My Dad introduced me to baked brussel sprouts when I was a teenager. I’ve added the goat cheese and walnuts over the years but his ratio of garlic and brussel sprouts still stands. Not to mention, roasted garlic is good on a cracker. Makes for a good date appetizer. Garaunteed to impress and extremely simple.