February 12, 2014

Easy Biscuits and Sausage Gravy Recipe

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Comfort food alert!

Be warned that I am about to give you one of my very favorite recipes.  Not only does this whip up quickly and easily...but it is so delicious that it will blow your socks off!

Nothing says comfort food to me more than biscuits and sausage gravy.  My Grandmother and my Mother made this dish a favorite by cooking it all through my childhood.  I can still count on an amazing breakfast of biscuits and gravy when I visit my Grandmother.

Did I mention that this is super easy to make and a favorite weeknight meal for me?  Give it a try and you'll be in sausage gravy heaven!

I think this meal requires Pillsbury Grands refrigerated biscuit dough and Jimmy Dean Sage flavored sausage.  They are basically best friends when hugged with gravy.  No need to slave over making fancy homemade biscuits..but if you do I'm sure they would be delicious, too!


Biscuits and Sausage Gravy Recipe

1 can refrigerated Pillsbury Grand Biscuits
1 Package Jimmy Dean Sage Sausage
1/2 C Flour
3 C Milk
Salt and Pepper to taste

Cook the Biscuits as directed on the package.  I usually start pre-heating the oven when I begin browning the sausage and put them in the oven when I start the gravy.  This will give you hot gravy and hot biscuits every time.

In a large skillet brown and crumble the sausage.  Once the sausage is browned add in the flour and seasoning, stirring it well and cook for a couple of minutes.  My Grandmother likes to add a little Lemon Pepper but my Mother is a purist with just Salt & Pepper.  Add the milk and stir until combined.  Bring the mixture to a boil then simmer until it reaches your desired Gravy thickness.

Split the cooked biscuits in half and top with plenty of the decadent Gravy and Enjoy!

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January 11, 2014

Two Ingredient Crockpot Beef Recipe

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When I first saw this recipe floating around online I was very skeptical.  I couldn't believe that something so simple could end up tasting good.  Two ingredients!!  No way, that can't be!

Being the daring individual that I am, I decided to give the impossible a try!  And, wouldn't you know it...this really is simple and delicious!  I am a true believer that you can make something awesome with just a crockpot and two ingredients.  I found the recipe here where they were calling it the "Best Crock Pot Recipe.. Ever."

All you need is a Roast and a bottle of sliced Peppers.  Just put the roast and the whole can of peppers including the juice in a crock pot.  Set to Low and cook for 8 hours.  Easy as pie!  I didn't even Salt & Pepper the meat, which made me nervous.  But, the peppers and their juices just made that meat turn its tasty on!  When the meat is done you can just use two forks to shred the meat.

I decided to use my meat in a sandwich.  I just got a roll, which I sliced in half and toasted with a little butter on a skillet, I then added a little mustard and mayo to one side and a Laughing Cow wedge to the other.  The Laughing Cow was so creamy and delicious on this sandwich!  Then I added plenty of meat and peppers.

Super yummy!  Did I mention that it was wicked easy, too?

2 Ingredient Crockpot Beef Recipe
Source:  Three Peas in My Little pod

Beef Roast (mine was about 3 lbs)
Bottle of Sliced Peppers

Add Beef and Peppers, along with the juice, to the slow cooker and cook on Low for 8 hours.  When done the tender meat can be shredded with two forks.

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December 3, 2013

Eggplant with Lemon Zest Ricotta Recipe

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The holidays are here!  I can't believe Thanksgiving has passed and Christmas is knocking at my door.  It snowed, a lot, today.  My older kids were so excited to put on their snow suits and play in the white fluffy stuff.  My oldest loves to build castles, forts, and other structures.  The trouble is, that she usually insists on building them in my driveway...not the most convenient spot if you ask me.

My oldest building driveway obstructions.

My middle child eating snow and playing with our snow beast.
My family doing a turkey trot Thanksgiving morning.

Now back to the subject at hand...food!  Not just food, but really super good food.  I found this tasty delight here and boy am I glad I did!  I have whipped up this dish twice and I love the flavor combo.  To try and save a few calories I decided to roast the Eggplant rather than fry it.  My kids weren't thrilled with the Eggplant skin so the second time I made the dish I cut off the skin.  Give it a try when you have an eggplant or two just hanging around.

You will need Panko Bread Crumbs, Parmesan Cheese, Lemon, Marinara, Thyme, Eggplant, Ricotta Cheese, and a Mandolin slicer.  You could probably get by without the Mandolin...but it sure makes things easy.

This recipe takes a little prep to try and extract the liquid in the Eggplant but it is so worth it!

The filling is so lemony and delightful.  I could probably just eat it with a spoon.

I used jarred Marinara but you could make your own to up the awesome.


Eggplant with lemon Zest Ricotta Recipe
Source:  Alexandra's Kitchen

1 Eggplant
Marinara Sauce
1/2 C Panko Bread Crumbs
1 C Ricotta Cheese
1 Lemon, all the Zest and 1/2 the Juice
1 tsp Thyme
Grated Parmesan Cheese
Salt & Pepper to taste

Pre-heat oven to 350 degrees.

Slice the Eggplant thinly lengthwise with a Mandolin slicer.  Sprinkle both sides with a bit of salt and let sit in a colander over a sink for about 30 minutes.  This will draw out excess moisture and help them to roast up nicely.  Use a paper towel to get off moisture and excess salt.  Place on a baking sheet and sprinkle with a little olive oil.  I used my Misto and gave them a light spraying.  Roast for about 20 minutes, or until they are tender.  Check at 15 minutes because they go from good to crispy pretty quickly.  Allow them to cool.

Pre-heat oven to 450 degrees

In a Bowl mix together the Lemon Zest, Lemon Juice, Ricotta Cheese, Panko Bread Crumbs, Thyme, and a bit of Salt & Pepper.  Lightly cover the bottom of a baking dish with Marinara Sauce.  Place a Heaping spoonful of the Ricotta mixture on one end of the Eggplant and roll it up.  Place seam side down in the baking dish.  Top with More Marinara and a good sprinkling of Parmesan Cheese.  Bake for 20-25 minutes.


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