Easy Biscuits and Sausage Gravy Recipe

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!

Enjoy!

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!

Two Ingredient Crockpot Beef Recipe

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.

Enjoy!

Eggplant with Lemon Zest Ricotta Recipe

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.

Enjoy!!

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

1 Eggplant
Salt
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.

Enjoy!
 

One pot Spaghetti with Tomatoes and Basil Recipe

Fall has come around in a real hurry.  Last week my kids and I were out in our short shorts enjoying water activities.  This week we have been huddled up under our coziest blankets watching the rain ruin all our summer fun.  In fact, I heard that it snowed not too far from where I live.  I love the fall...but I'm just not ready for snow yet.  Looks like we are in for a cold winter this year. 

Warm, cozy, and having a blast!

As an ode to summer ending I am going to post a fun, easy, and surprisingly yummy recipe I tried.  I came across the recipe here, but I believe it was dreamed up by Martha Stewart and all of her infinite wisdom.  This pasta recipe cooks up super quick and somehow everything all works together despite it being against all food rules.  You literally toss everything into a pot and cook away.  I ate my leftovers with a bit of bacon mixed in and boy did that pump up the yummy.

You will need Fresh Tomatoes (these beauties came fresh from my garden), Fresh Basil (I snatched it from my sister's garden..I have no shame), Onion, Garlic, Spaghetti, Olive Oil, Red Pepper Flakes, Salt & Pepper, and water.  I also snuck in a couple of dashes of Italian Seasoning for good luck.

Chop up your veggies..make sure to leave a little Basil as a garnish.

How did this get in here?  She is almost 9 months old!!!  What!?

Toss everything into the pan!  Did I mention that you don't cook the noodles on the side before this step?  Oh no, you just toss 'em in with everything else?!  What is this madness!  Cook until the noodles are tender and most of the water is gone.  It kind of turns into a sauce.

Garnish with a little Parmesan Cheese and fresh Basil.

My older kids thought I was a cooking master and gobbled it all up!

One Pot Spaghetti with Tomatoes and Basil Recipe
Source:  Apron Strings

1 package of Spaghetti (I used Whole Wheat)
A bunch of garden fresh Tomatoes or a 15 oz can of diced tomatoes
4 cloves garlic
1 Onion
1/2 tsp Pepper Flakes
Handful of fresh Basil
1 tsp Italian Seasoning
Salt & Pepper to taste
4 1/2 C Water
2 TBSP Olive Oil
Parmesan Cheese and Fresh Basil to garnish

Chop up the Tomatoes, slice the Onion and Garlic thinly.  Place everything in the pot and bring to a steady boil.  Lower the heat to medium low and simmer for approximately 10 minutes, stirring often, until most of the liquid is gone and the noodles are tender.  Top with Parmesan Cheese and fresh Basil.

Enjoy!

Mexican haystack Recipe

This summer has been so fun and busy at my house.  I must admit that I have been a very lazy cook..something about the warm weather and running around.  There has been more than one night spent enjoying take out.

I decided that I had to put a stop to my food tomfoolery and I started to cook again.  I whipped up a yummy dish that my family loved.  Mexican Haystacks!!  Similar to Hawaiian Haystacks only about a million times more delicious.  I thought the Mango would be a little odd..but it was amazing!  Just the flavor pop that this dish needed.  Give it a try!  For reals..you won't be sad..you'll be satisfied. 

You will need Ground Turkey, Onion, Bell Pepper, Taco Seasoning, Cilantro, Mango, Salsa, Rice, Avocado, and Black Beans.

Start cooking the Rice according to package instructions.  Chop up the Onion and Bell Pepper and toss them in a warm pan with just a bit of oil.  Saute until softened.

Add the Turkey to the Bell Pepper/Onion mixture, toss in a little Taco Seasoning,  and cook until the meat is no longer pink.  Pour in some Salsa and let simmer a few minutes.  This is my top secret ingredient in all Taco meat. 

Dice the Mango (check here for instructions) and chop up the Cilantro.

Mix the Cilantro into the cooked rice.  Cilantro makes most things better.

Arrange the Meat, Rice, and toppings nicely so folks can put what they want on their Haystack.  See how tasty mine is!  Wowzers!  Enjoy!

Mexican Haystacks Recipe
Source:  Whole & Free

2 C Uncooked Brown Rice
1 Bunch Cilantro
1 tsp Olive Oil
1 Lb Ground Turkey
1 Onion, Diced
1 Bell Pepper, Diced
2-4 TBSP Taco Seasoning
1 C Salsa

Toppings:
1 Mango, Diced
1 Avocado, Diced
Black Beans

Cook the Brown Rice according to package instructions.

Meanwhile add the Onion and Bell Pepper to a pan with a drizzle of Olive Oil.  Cook for a few minutes until they begin to soften.  Add in the Ground Turkey and Taco Seasoning.  Cook until no longer pink.  Add in the Salsa and simmer about 20 minutes.

Chop up the Cilantro, Mango, and Avocado.  When the rice is done mix in a handful of the Cilantro.

Arrange all of the toppings so everyone can garnish as they please.  Start with rice on the bottom followed by the meat.  From there the possibilities are endless!

Enjoy!

Roasted Veggies Pasta Recipe

This past weekend my daughter and I did the "Color Me Rad 5K" and had lots of fun!  My oldest is 5 and really wanted to do the race with me.  During the race they douse you in color, either colored cornstarch or dyed water.  You start out clean and end up crazy dirty.  I had colored powder everywhere!

This was the first time my daughter had done a 5K with me and she was really excited.  I must say she did awesome.  She only complained a little about being tired but she walked the whole thing and didn't have to take a break.  We were almost the last ones to finish..but in the end it was all pretty RAD!

After a race like that a yummy dinner is necessary!  I was watching my favorite TV cooking show, "Ten Dollar Dinners" and Melissa whipped up this awesome looking dish.  I had to give it a try!

You will need Grape Tomatoes, Keilbasa, Zucchini, Mushrooms, Sweet Onion, Bell Pepper, Pasta, and Chicken Broth.

Chop your veggies into big chunks, I didn't even chop up the Mushrooms..just roasted those babies whole.  Place everything but the Tomatoes on a baking sheet.  Add a bit of Olive Oil, Salt, and Pepper to the veggies and toss well.  Roast for about 15 minutes.

Give the veggies a good stir then add Olive Oil, Salt, and Pepper to the Tomatoes and add them the baking sheet.  Roast another 15 minutes until everything is tender and lovely.

Meanwhile cook the Keilbasa in a pan until it is nice and browned.  The browned bits give this some crazy good flavor.  When the Veggies are cool enough give them a rough chop.  Add the Veggies and Chicken Broth in with the Keilbasa and let it cook together for about ten minutes.

Cook some noodles to al dente, top with the sauce, add a bit of Parmesan Cheese to the top and Enjoy!

Roasted Veggies Pasta Recipe
Source:  Melissa d'Arabian

1 Sweet Onion, Chopped into wedges
2 Zucchini, cut into Quarters
1 Bell Pepper cut into slices
1/2 Lb Button Mushrooms
1/2 Pint Grape Tomatoes
1 keilbasa
1/2 Can Chicken Broth
Pasta cooked 
Olive Oil
Salt & Pepper
Parmesan Cheese 

Heat oven to 400 Degrees.

Place all the veggies except the tomatoes in a dish and toss with Olive Oil, Salt, and Pepper.  Roast in a baking sheet for about 15 minutes.  Remove baking sheet from the oven and stir well.  Prepare the Tomatoes with Olive Oil, Salt, and Pepper and add to the pan.  Roast another 15 minutes.  When the veggies are cool enough to touch give them a rough chop.

Meanwhile, in a large pan cook the Keilbasa over medium heat until nice and browned.  Add the chopped veggies and Chicken Broth and stir together well.  Let cook about ten minutes.  Top the pasta with the sauce and add a bit of Parmesan Cheese to finish it off.

Enjoy!

Easy Crock Pot Beef Stew Recipe

When I was pregnant with my second child I watched a show where a chef was making Beef Stew.  At that moment the only thing in the world I wanted to eat was Beef Stew!  I didn't want to eat beef stew though because I was watching my blood sugars and couldn't eat potatoes.  That craving lasted for weeks.  I'm pretty sure I talked about how much I wanted Beef Stew every time I talked to my sister.  Fast forward to the end of the pregnancy and the craving had come and gone so I never ended up making it. 

Fast forward again to my third pregnancy and again I am watching my blood sugars and get a crazy bad craving for Beef Stew again!  So this time I decided I had dog on better eat some Beef Stew!  This recipe makes a very hearty and delicious stew with awesome and tender Beef.  Give it a try on a cool day...or when your pregnancy cravings are driving you nuts.

To start things off you will need a Crock Pot, Canola Oil, Red Potatoes, Onions, Celery, Carrots, Italian Seasoning, Beef cut into 1 inch chunks, Chopped Tomatoes, Salt & Pepper,  Bay Leaves, and Beef Broth.  Shortly before everything is done you will need Chicken Broth, Frozen Peas, and Flour.

Cut your veggies into bite sized chops.  No need to be fussy about the chops..this adds a bit of rustic to the stew toss in your Crock Pot.  Brown your beef with a little Canola Oil and add that to your Crock Pot.  Then toss in the canned Tomatoes, Beef Broth, Bay Leaves, Italian Seasoning, and Salt & Pepper.  Mix everything together well.  Put the lid on the pot and cook for 1 1/2 hours on High and then for another 7 1/2 hours on Low.

About 20 minutes before serving place the Flour and Chicken Broth in a bowl and whisk together well.  Add that and the frozen Peas (no need to thaw) to the Crock Pot and stir well.  Put the lid back on and continue cooking on Low.

Enjoy! 

Easy Crock Pot Beef Stew Recipe

2 Lbs Beef stew meat, cut into 1 inch chunks and trimmed of fat
1 TBSP Canola Oil
2 Medium Onions, chopped into large bits
2 Celery, roughly chopped
4 Carrots, roughly chopped
10 Red Potatoes cut into Fourths
1 28 oz can Chopped Tomatoes
2 tsp Italian Seasoning
2 14.5 oz Cans Beef Broth
2 Bay Leaves
Salt & Pepper to taste
1/2 C Whole Wheat Flour
1/2 C Chicken Broth

Warm a large skillet over medium heat and add in the Canola Oil.  Going in batches, season the Beef with a little Salt & Pepper, and  brown the Beef on all sides.  Place the Beef on a plate as you go.

Add the Chopped Veggies into the Crock Pot along with the Beef Broth, canned Tomatoes, Italian Seasoning, Salt & Pepper, Bay Leaves, and the Browned Beef along with any juices on the plate.  Stir everything together really well.  Set the Crock Pot to High, cover with the lid and cook for 1 1/2 hours.

Then set the Crock Pot to Low and cook another 7 1/2 Hours.

When there is about 20 minutes of cooking time left, Grab the Flour and Chicken Broth and whisk them together well.  Add to the Crock Pot along with the frozen Peas and stir it up.  Place the lid back on and finish the cooking.

Remove the Bay Leaves and Enjoy!

Pumpkin, Black Bean, and Chicken Enchiladas Recipe

I love cooking with Pumpkin puree.  I've even contemplated making my own and freezing it.  I haven't fully felt up to that challenge yet, but maybe one day.  Luckily for me the canned stuff is awful tasty and adds just a little something yummy to a recipe.  Just before I went to the hospital to have my new baby (who will be 7 weeks old tomorrow) I saw this tasty looking delight and knew I had to give it a try.  It was a little spicy..or a lot spicy if you are a 2 year old.  Perhaps this helped to push me into labor.  Then again...I made this two days before I delivered...and I was induced so it really didn't help at all.  But i really recommend this little beauty..and the leftovers freeze well and cook up awful fast when you have a fussy newborn.

You will need Tomato Sauce, Jalapeno, Chili Powder, Cumin, Garlic, Pumpkin Puree, Sour Cream, Tortillas, Pepper Flakes, Onion, Black Beans, and Cheese.

You will also need some shredded Chicken.  You can cook it up or use a bit of left over Chicken for this.

Chop up the Onion, Garlic, and Jalapeno.  I discarded half of the Jalapeno seeds and it still had quite a bit of kick.

Add the Olive oil to a pan and one it's warm add in the chopped veggies.  Cook until they are softened, about 5 minutes.

Meanwhile, in a large bowl combine the Sour Cream, a bit of the Tomato Sauce, Pumpkin Puree, Chili Powder, Garlic, Salt, and Pepper and mix together really well.

Rinse your Black Beans to get the weird goop off of them.

Add the Beans to the Onion mixture and stir together well.  Add in the Cumin, Pepper Flakes, and Chili Powder.  Also season with a bit of Salt & Pepper.

Add the rest of the Tomato Sauce and incorporate everything.  Let it boil for about 5 minutes to let the flavors meld as the Tomato Sauce reduces a little.

Add about 1/3 of the Pumpkin sauce to the bottom of a large baking dish and spread it out evenly.

Take another 1/3 of the Pumpkin sauce and add it to your Chicken.

Grab a Tortilla and place about 1/4 cup of the Chicken mixture and then about 1/4 cup of the Beans mixture right in the middle.

Top with a sprinkling of shredded Cheese.

Roll the tortilla up, making sure to tuck the ends in as you roll.  Place seam side down in the baking dish right on top of the Pumpkin sauce.

Once you have rolled all of the Enchiladas up top with the remaining 1/3 of Pumpkin Sauce. 

Sprinkle a generous amount of shredded Cheese all over these babies.

Bake at 375 degrees for 20-30 minutes, until the cheese is melted and bubbly and everything is warmed through.

My former baby newly made middle child enjoying the feast.

My oldest really dug in.

Top with Sour Cream, Avocado, and Cilantro.  Enjoy!

Pumpkin, Black Bean, & Chicken Enchiladas Recipe
Source:  Tasty Kitchen

Sour Cream Sauce:
1 15 oz can Pumpkin Puree
1 C Tomato Sauce
1 C Sour Cream
2 TBSP Chili Powder
2 Cloves Garlic,
Salt & Pepper to taste

Filling:
3 C Shredded Chicken
1 tsp Olive Oil
1 Onion Chopped
2 Cloves Garlic, Minced
2 15oz cans Black Beans, drained
1 Jalapeno, finely minced and you can remove the seeds and ribs to lessen the heat a bit
2 C Tomato Sauce
2 TBSP Chili Powder
2 tsp Cumin
1 tsp Red Pepper Flakes
Salt & Pepper to taste
Tortillas
3 C shredded Cheese

Toppings:
Diced Avocado
Sour Cream
Cilantro

Preheat oven to 375 Degrees.

Warm a pan over medium heat and add in the Olive Oil.  Add the Onion, Jalapeno, and one clove of  Garlic to the pan.  Stir together and cook for about 5 minutes until they begin to soften.  Add in the Black Beans, Tomato Sauce, Chili Powder, Cumin, Red Pepper Flakes, and Salt & Pepper to taste.  Stir together and bring to a boil, then lower the heat a bit and simmer, stirring often, about 5 minutes.  Remove from the heat.

Meanwhile, In a bowl combine the Sour Cream, Pumpkin puree, Garlic, Tomato Sauce, and Chili Powder.  Season with a bit of Salt & Pepper.  Mix about 1/3 of the Pumpkin Sauce into the Shredded Chicken.  Also spread another 1/3 of the sauce on the bottom of a large baking dish.

Grab a Tortilla and top with about 1/4 C of the Chicken mixture and 1/4 C of the Bean mixture.  Sprinkle  1-2 TBSP shredded Cheese on top.  Roll up the Tortilla, making sure to tuck in the ends.  Place in the Baking dish seam side down.  Pour the remaining Pumpkin sauce over the top of the Enchilada's and sprinkle with the rest of the Cheese.  Bake 20-30 minutes until bubbly and warm through.

Enjoy!