A Year-Round Guide to Franklin and Nantahala

Yield: 4 to 6 servings. 2 tablespoons unsalted butter, cold 1 large sweet onion, chopped 2 cloves garlic, crushed ¼ teaspoon ground chili powder or chipotle powder Salt to taste

Rosemary and Goat Cheese Strata

Yield: 4 to 6 servings. 2 tablespoons unsalted butter, cold 1 large sweet onion, chopped 2 cloves garlic, crushed ¼ teaspoon ground chili powder or chipotle powder Salt to taste

Skillet-Fried Sausage & Hominy

Yield: 4 to 6 servings.

2 tablespoons unsalted butter, cold
1 large sweet onion, chopped
2 cloves garlic, crushed
¼ teaspoon ground chili powder or chipotle powder
Salt to taste
1 pound ground sausage, cooked and drained
1 (15½-ounce) can white hominy, drained
¼ cup whole milk
4 large eggs
2 teaspoons fresh cilantro, finely chopped
Pepper to taste
Hot sauce (optional)

In a large sauté pan, melt the butter over medium heat. Add the chopped onions, crushed garlic, chili powder, and salt. Sauté until the onions are soft, about 5 minutes.

Add the cooked sausage and hominy. Stir and cook for another 2 minutes. Stir in the milk and cook until the milk is almost absorbed by the hominy.

Whisk the eggs and add them to the sausage and hominy mixture. Stir and cook on low heat for an additional 3 to 5 minutes. Stir in the cilantro and add additional salt, pepper, and hot sauce if needed.

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This story was published on Jul 14, 2021

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.