Biscuits & Sausage Gravy

Every Southern woman seems to have her own sausage gravy recipe. I started making this as a very occasional breakfast when Cancy & I were married. You see, it’s not very healthy for you… Shocking, right? But it’s very delicious and a nice lazy late morning breakfast.

Biscuits & Sausage Gravy
1 small can of buttermilk biscuits (or make your own if you are feeling like a go-getter)
1 lb spicy ground pork breakfast sausage (we use Jimmy Dean’s Hot sausage)
4 Tbps white flour
2 Cups of milk (You can use skim or whole, I can’t taste the difference in this recipe)
Pepper

Brown your sausage, breaking it down into small pieces as it cooks through. While your sausage is browning, bake your biscuits as directed on the package.

Once sausage is browned, sprinkle the flour over top. You’ll want to stir everything around for about 2 minutes to make sure the flour coats all of the sausage & any grease. This will help to “cook” the flour and get rid of a floury taste.

Once you can’t see the flour in the pan anymore, slowly stir in the milk. You’ll want high heat at first, just until it starts to boil and then drop to low. Stir this often because you don’t want any lumps. Stir in Pepper to taste.

When the biscuits are done, quarter them or just tear them up. Put them on a plate and cover in your sausage gravy.

Frito Pie

This is probably one of Cancy’s most favorite “man foods”. He says it’s just part of being from Texas. He made this for me when we were dating in Minnesota. It isn’t made very often around here, but it is a nice occasional guilty pleasure. Truly nothing good for you in here at all, but thats not the point.

Frito Pie

1 full bag of Fritos corn chips
1 medium white onion, chopped
1 jalapeno, diced
1 bag of grated sharp cheddar cheese
1 large can of Hormel Chili, no beans

Preheat oven to 350°F.

Spread 1/2 cup of Fritos in a baking dish. Spread 1/2 the chili or the Fritos. Sprinkle half the onion/jalapenos and half the cheese over the chili. Repeat for 1 more layer

Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

Strawberry Sorbet

With strawberries on sale this week & the 100 degree temps of a Texas June, this strawberry sorbet recipe form Annie’s blog was perfect. I didn’t have any kirsch on hand so I added 1 Tbsp of a white wine I had in the fridge. This was delicious on it’s own, but when topped with a little fat free whipped cream, it was even better.

Strawberry Sorbet

1 lb. fresh strawberries, rinsed and hulled

3/4 cup sugar

1 tsp. kirsch (optional)

1 tsp. freshly squeezed lemon juice

Pinch of salt

Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve.  Cover and let stand for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth.  Press the mixture through a strainer to remove the seeds if you wish.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz

Pesto Lasagna with Shrimp & Scallops

This dinner comes from Food Network’s, Ask Aida. I’ve watched her show before but never really saw something I had to make until this. The original is 9 servings, I cut the recipe in half and used an 8*8 dish. This made 4 large servings. (We had 2 friends of ours over so the recipe feeds 1 girl, and 3 hungry guys) I served this with a simple salad and everyone was full & happy. Enjoy!!

Pesto Lasagna with Shrimp & Scallops
For the pesto:
2 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
1 cup finely grated Parmigiano-Reggiano (about 2 ounces)
1/2 cup extra-virgin olive oil
1/2 cup heavy cream (ff 1/2 & 1/2)
1/4 cup toasted pine nuts
4 medium garlic cloves, peeled
1/2 tablespoon freshly squeezed lemon juice
1 teaspoons kosher salt

For the Seafood:
1/2 lb scallops & 1/2lb shrimp

For the lasagna:
1/2 pound fresh lasagna noodles, cooked and drained
1/2 cup finely grated Parmigiano-Reggiano (about 1-ounce)

For the pesto: Combine half pesto ingredients in a blender or food processor, and process until evenly combined, about 1 minute. Add remaining ingredients and process until evenly blended, about 1 more minute. Taste and adjust seasoning, as desired.

For the seafood: melt a tbsp of butter in a pan, add shrimp & scallops to hot pan and toss until done. (do not overcook)

For the lasagna: Heat oven to 375 degrees F and arrange rack in upper third.

Alternatively layer a scant 1/4 cup pesto, a handful of the cooked seafood, and 1 sheet of fresh lasagna noodles in an 8 by 8-inch baking dish, trimming noodles, as needed, to fit. Layer until you are out of the seafood mixture and to 1 layer with just pesto.

Top lasagna with cheese and bake until bubbly around edges and cheese is melted, about 20 to 25 minutes. Let sit at least 20 minutes before serving.

Rachael Ray’s Salsa Verde Burgers

As most people know, I adore Rachael Ray. Her recipes tend to be a “go-to” of mine when trying to come up meals for the week. These Salsa Verde Burgers were a great reason to grill out.

Rachael Ray’s Salsa Verde Burgers
1 avocado, halved and pitted
1/2 cup mayonnaise
1 clove garlic, finely chopped
Salt
1 pound ground turkey thigh meat
1/2 cup salsa verde
4 slices pepper Jack cheese (about 4 ounces)
4 kaiser rolls, split
1 cup fresh cilantro leaves, coarsely chopped
2 small green or red tomatoes, sliced

Scoop the avocado flesh into a small bowl. Add the mayonnaise and garlic and mash with a fork until well combined but chunky. Season with salt and set aside.
In a medium bowl, combine the ground turkey and salsa. Divide the mixture to form 4 patties.

In a large nonstick skillet over medium-high heat, cook the patties for 4 minutes on one side. Flip and top each with a slice of cheese; cover and cook for 4 minutes more.

Spread the avocado aioli on the split side of each roll bottom and cover with 1/4 cup cilantro. Top with a patty and 2 tomato slices; set the roll tops into place.

Asian Meatloaf with sweet/spicy glaze

Brianna posts some of the most delicious Asian dishes on her blog, Oishi. I saw this Asian Meatloaf and knew I had to make it. We served it with Ramen & Edamame for a very tasty, flavorful meal.

Asian Meatloaf with sweet/spicy glaze

For the Meatloaf:
2 TBS. red miso, dissolved in a little water to form a paste, divided
1/2 lb. ground pork
1/2 lb. ground beef
1/3 cup panko breadcrumbs
1 egg
4 green onions, white & green parts chopped
1/2 cup chopped shitake mushrooms
a thumbnail-sized piece of ginger, peeled and minced
2 cloves garlic, minced
2 TBS. soy sauce
1 1/2 tsp. fish sauce
1 1/2 tsp. rice vinegar
a squeeze of honey
1 1/2 tsp. mirin
1 tsp. brown sugar

For the Glaze:
1 TBS. chili paste (such as Sambal Oelek)
squeeze of honey
squeeze of hot chili sauce (such as Sriracha)
1/2 tsp. brown sugar

Preheat oven to 350 degrees. In a little bowl, combine the red miso and a little water to form a paste. Set aside.

In a large bowl, combine the ground meats, breadcrumbs, egg, green onion, mushrooms, ginger, garlic, and 1 TBS. of the miso paste. Mix with your hands until combined.

In the same little bowl as the remaining miso paste, add the soy sauce, fish sauce, rice vinegar, honey, mirin, and brown sugar. Mix well. Spoon this mixture a little at a time into the meat mixture, and use your hands to incorporate it in. Reserve about a spoonful of sauce in the bottom of the bowl to make the glaze.

Shape the meat-mixture into a loaf-shape on a greased baking sheet.

To the bowl with the reserved spoonful of sauce, add the chili paste, honey, hot chili sauce, and brown sugar. Stir to combine. Spoon on top of the meatloaf.
Bake the meatloaf for about 45 minutes or until done. If making a side of roasted asparagus, toss the asparagus on another baking sheet with a drizzle of sesame oil, a sprinkling of chili flakes, and some salt & pepper. Put in the oven for the last 10-12 minutes of baking time.

Jalapeno Chicken

I came across this recipe on Linday’s blog. Yum! I baked mine as she did and decided that this is one of the easiest, yummiest, weeknight ways to do chicken. We served this with sliced avocado’s to help cool down from the jalapeno’s heat.

Jalapeno Chicken

2 skinless, boneless chicken breast halves
Appx 5 oz Italian dressing (I used Fat Free Italian)
1 fresh jalapeno pepper, halved lengthwise and seeded (I used sliced from the jar)
Appx 3 oz cream cheese, softened (I used Fat Free)
2 slices bacon (I used bacon crumbles)
Toothpicks

Place chicken breasts in a dish with the dressing. Cover, and marinate in the refrigerator at least 2 hours.
Preheat the grill for high heat.

Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.

(If using sliced jalapenos and bacon crumbles like I did, just spread the cream cheese inside each chicken breast and add in jalapenos and bacon bits.)

Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
(I baked in the oven at 375 degrees for 20-25 minutes.)

Hoisin Pork Roast

I found this recipe on Katie’s Kitchen. We had everything on hand and a day off from anything today so I figured I would give it a shot. We served this with Jasmine Rice and an Asian Vegetable blend. We were stuffed & had a bunch leftover. This is a great way to cook pork loin and has a great flavor to it. Enjoy!!

Hoisin Pork Roast
cooking spray
1 boneless pork loin (3 lbs.), tied
1   10oz. jar of hoisin or duck sauce
3 cloves garlic, smashed and peeled
2 T. fresh grated ginger
1 T. chili paste
1 T. rice wine or rice wine vinegar
1 T. soy sauce
2 tsp. dark sesame oil
4 tsp. cornstarch
2 scallions, thinly sliced
1/3 cup chopped cilantro

Spray the slow cooker with cooking spray and add pork roast.  In a small bowl combine hoisin, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil.  Whisk in corn starch.  Pour sauce over the pork.

Cover the slow cooker and the roast until fork tender or 160 degrees.  Which is about 3 1/2 hours on high heat and 8 hours on low.  Transfer the pork to a platter, cover with foil, and let stand for 10 minutes.  Pour the cooking liquid in a bowl and let stand for 10 minutes, then skim any fat from surface. ** I cooked mine for 6 hours on low and it was perfect.

Slice the pork and arrange on a platter.  Sprinkle the scallions and cilantro on top.  Serve the Asian sauce on the side.

Chili-Lime Steak Salad

I was in the mood for taco salad and ended up coming across this recipe. I’m so glad I did too. It looks like a lot of steps but really, it comes together super easy. Make your dressing at least an hour before you start the rest of it. Take care of the steak and while the steak is grilling & resting, prep the rest of your veggies. In this link, you’ll find the main recipe with links to the dressing and steak rub.

Cancy & I both really liked this. It’s definitely going to be put on the menu again soon.

Chili-Lime Steak Salad

1 1/2 lb flank steak, cooked with lime-chile rub and sliced into 1/4″ slices
1 recipe Creamy Lime-Cilantro Dressing
1 large head romaine lettuce
1 pint cherry or grape tomatoes, sliced in half
1 red onion, sliced thin
1 can black beans, drained and rinsed in cold water
1-2 avocados, sliced
cilantro for garnish

Start with a nice bed of cold, crunchy lettuce, top with steak, tomatoes, onion, black beans, and avocado.  Top with cilantro and fried tortilla strips if desired.  Serve with lime-cilantro dressing

Creamy Lime-Cilantro Dressing

1 packet Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce

Place milk, mayo, and ranch mix in a blender.   Juice the lime in there too, you should get about 2T juice.  Toss in the garlic, cilantro and green salsa.  Blend ‘er up.  Sample it and add hot sauce to taste.  Make it several hours ahead of time to allow it to thicken.

Lime-Chili Steak Rub

1 t chili powder
1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper*
3/4 t salt
1/4 t black pepper
*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition
1 lime (about 2 T lime juice)
1-2 lbs flank steak, or other good grilling cut

Juice the lime into a small bowl. Add spices and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty. If you find you’re a little short on lime juice, just add a teaspoon or two of extra virgin olive oil to stretch it out.

Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there.

Let it sit for 15 minutes. During that time preheat your grill.

Place meat on hot grill. If you’re using flank steak it should take about 5-7 minutes on each side.

When steak is finished, remove from grill and let sit for 5 minutes before cutting into it.  Slice in strips against the grain.

Italian Chicken & Marinara

This something I’ve been making for awhile. It’s super easy for those nights when you don’t feel like spending forever in the kitchen. If you can find the fat free croutons, it’s also a fairly healthy italian dish. I hope you like it.

Italian Chicken & Marinara

Chicken
2 Chicken Breasts
1 egg, whisked
1 pkg of croutons, I used fat free seasoned croutons, crushed

Marinara
1 16oz can of tomato sauce
1 Tbsp butter
1 Tbsp minced garlic
1/2 tsp salt
2 tsp each basil & oregeno
4 Tbsp of fat free 1/2 & 1/2

Prepare chicken breasts by dipping in whisked egg, then dredging in crushed croutons.
heat abut 2 Tbsp of olive oil in a medium pan and use this to pan fry breaded chicken.

Saute garlic in the butter until the edges of the garlic begin to brown. Add tomato sauce, salt & herbs. Simmer until ready to serve. Add the 1/2 & 1/2 and heat through just before serving.

Boil 2 servings of pasta until al dente

Lay pasta on plate, set chicken breast on top and pour marinara over top.