Wednesday, May 13, 2020

Sausage Gravy Breakfast Pizza


My granddaughter sent me this recipe to make this weekend. Both my granddaughters loved it. With this crust you can substitute or add ingredients to make this breakfast pizza your own. This Sausage Gravy Breakfast Pizza reminds me of biscuits and gravy, but supreme. If you know what I mean. Serves 4-6 Total Time: 40 minutes

Ingredients: 

2 packages crescent rolls 
1 package cooked sausage crumbles 
1 envelope country gravy mix 
6 eggs 
2 tablespoons milk 
Salt and pepper, to taste 
1 tablespoon butter 
8 oz shredded cheddar cheese 
4 oz shredded pepper Jack cheese 

Directions: 

Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside. 

In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges. Yum Yum!

Tuesday, April 21, 2020

Chicken Biryani


What is the Indian Dish Biryani? A world-renowned Indian dish, biryani takes time and practice to make but is worth every bit of the effort. Long-grained rice (like basmati) flavored with exotic spices, such as saffron, is layered with lamb, chicken, fish, or vegetables, and a thick gravy. With this recipe we are going to use chicken. Serves 4-6 

Ingredients: 

Onion Raita and Chicken 
1 lemon 
1/2 teaspoon sugar 
1 1/2 cups whole-milk yogurt, divided 
3 teaspoons kosher salt, divided 
1 teaspoon fresh ground black pepper, divided
1 red onion 
1 4" piece fresh ginger, peeled, thinly sliced 
 2 garlic cloves, smashed, peeled 
 3/4 teaspoon ground cinnamon 
1/2 teaspoon ground cardamon 
1 1/2 lb. skin-on, bone-in chicken thighs (4–6 thighs) or 4 skinless boneless chicken breasts 
2 dried bay leaves 

Rice and Assembly 
3/4 cup kosher salt 
2 cups aged basmati rice (such as Daawat) 
1 red onion, thinly sliced 
3/4 cup melted ghee or neutral oil 
1/2 cup mixed coarsely chopped nuts, such as almonds, pistachios, pine nuts, and/or walnuts 
1 Tablespoon sugar 
3/4 cup mixed dried fruit, such as prunes, apricots, pineapple, and/or cranberries 

Directions: 

Onion Raita and Chicken: Finely grate 1 teaspoon lemon zest into a small bowl. Squeeze in juice from one half of the lemon. Add sugar, 1 cup yogurt, 1 teaspoon salt, and 1/4 teaspoon pepper. Finely chop one-quarter of the onion and stir into raita. Let sit at room temperature at least 1 hour or chill up to overnight. Purée ginger, garlic, cinnamon, cardamom, juice of remaining lemon half, and remaining three-quarters of onion, 1/2 cup yogurt, 2 teaspoon salt, and 3/4 teaspoon pepper in a blender until smooth. 

Transfer to a medium bowl. Using your hands, pull skin off chicken thighs and discard. (Don’t worry about any straggly bits of skin and fat; they will render out during cooking.) Transfer thighs or breasts to the bowl with ginger mixture, add bay leaves, and toss to combine. Cover with a plate and let marinate at room temperature at least 2 hours or preferably chill up to overnight. 

Rice and Assembly: Place a rack in lower third of oven; preheat to 350°. Bring salt and 3 qt. water to a rapid boil in a large pot over high heat. 

Meanwhile, place rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it. Add drained rice all at once to boiling salted water. Initially the water will stop boiling and the rice will sink to the bottom. Stir a few times with a wooden spoon to prevent sticking, then stop stirring. 

After a couple of minutes, the water will return to a simmer and a few grains will begin appearing near the surface. The rice is ready to drain when the grains have nearly doubled in size, the water returns to a boil, and most of the rice rapidly bubbles to the surface. When you bite into a grain, you want to see a hard white core; just like pasta cooked al dente, the grains should remain firm. Depending on the quality of your rice, this can take anywhere from 3–7 minutes, so begin tasting the grains early. Drain rice and rinse with water until cool. Set aside. 

 Cook onion and ghee in a 4–6-qt. Dutch oven over medium-high heat, stirring constantly, until onions are golden and crisp, 8–10 minutes. The sides and bottom of pot may brown and even develop some char. Using a slotted spoon, transfer onions to a plate. Reduce heat to medium-low and toast nuts in ghee in same pot, stirring occasionally, until fragrant and darkened in color, 2–3 minutes. Using slotted spoon, transfer nuts to another plate; set aside for serving. 

Transfer half of ghee in pot to a small bowl; set aside. Increase heat to medium-high and sprinkle sugar over remaining ghee in pot. Cook, stirring frequently, until sugar forms deeply caramelized clumps, 3–5 minutes. Add chicken, scraping in marinade, and bring to a simmer. Remove from heat and arrange chicken and marinade in an even layer. Sprinkle with dried fruit and one-third of fried onions. Top with rice. Poke 5–7 holes into rice with the back of a wooden spoon until you reach the chicken. Drizzle reserved ghee over and top with another third of fried onions. Cover with a tight-fitting lid and return to medium heat. Cook until you can hear the chicken gurgling in the pot and wisps of steam just begin to escape from lid, about 5 minutes. Do not open the lid at any point! If you peek, you will risk losing too much steam, preventing the rice from properly cooking through.

Transfer pot to oven and bake, covered, 45 minutes. Let rest at least 15 minutes and up to 1 hour before uncovering. Using a large spoon or small plate, gently scoop rice off chicken and transfer to a platter. Carefully spoon chicken and any sauce over rice. Top with reserved fried nuts and remaining onions. Serve alongside onion raita while ghee is still hot and rice is steamy. Yum Yum! 

Saturday, February 29, 2020

Balsamic Oven-Baked Asparagus & Tomatoes

I love pairing this balsamic roasted asparagus with loads of recipes. This vegetarian side is versatile and can work for dinner parties, as well as family weeknight dinners. 

Some of my chicken go-to recipes to pair with this oven roasted asparagus recipe are: 

Easy Peanut-Crusted Baked Chicken: For the meat lovers! This fancy chicken dish is perfect for a date night in and pairs wonderfully with this roasted asparagus. 

Oven-Baked Sticken Chicken: This sweet chicken option with this savory side is a great combination. 

Grilled Tequila Lime Chicken: A summer grill must-have! this tasty grilled chicken a great main dish to pair with this asparagus recipe. 

Chicken Mulligatawny Soup: Gordon Ramsay favorite soup that is a lighter option to pair with this side and works for lunch or dinner. 

BBQ Chicken Salad: A hearty summer salad that goes great with a side of this healthy roasted asparagus and tomatoes. I hope you and your family love this Balsamic Oven Roasted Asparagus & Tomatoes. This dish is always a favorite side to any dinner recipe. Serves 6 Total Time: 20 minutes

Ingredients:

1 Bunch Asparagus 
1/3 Cup shredded Mozzarella Cheese or Parmesan, Grated 
1 Cup Cherry Tomatoes or 2 tomatoes, diced
 2 Tablespoons Olive Oil 
3 Tablespoons Balsamic Vinegar 
Salt and pepper, to taste 
3 Cloves Garlic, minced 
Garnish: Fresh Basil Leaves, Balsamic Glaze & Freshly Grated Parmesan Cheese (optional)

Directions:

Snap or cut the bottom 1-2 inches off each piece of asparagus. When you bend the asparagus it will snap naturally about an inch from the bottom. Next, slice the cherry tomatoes in half, or dice the tomatoes. Place the asparagus and sliced tomatoes on a large cookie sheet then top with olive oil, balsamic vinegar, salt, pepper, and minced garlic. Toss everything together and make sure the veggies are evenly coated. Finally, top the asparagus with shredded mozzarella or Parmesan cheese. Place veggies on the center rack in a 400F preheated oven for 15 minutes until the asparagus is bright green and the tomatoes are soft. Once cooked, remove the veggies from the tray with tongs and place on a serving dish and top with freshly grated Parmesan, fresh basil and balsamic glaze, if using. Yum Yum!

Notes: Got Leftover? To store oven roasted asparagus place cooked asparagus in a airtight container and store in the fridge for up to 3 days. Balsamic Roasted Asparagus is best right after it is cooked, but will work for meal prep. To re-warm the asparagus, place in the microwave and heat for 30 seconds or until warm. Alternatively, place in the oven and heat at 325 degrees F for 10-15 minutes until warm.

Sunday, February 16, 2020

Simple Sunday Supper - A One-Pan Pork Chop Recipe

Who doesn’t like to throw a bunch of food into a skillet and 40 minutes later it’s ready to serve? This Simple Sunday Supper is A One-Pan Pork Chop Recipe that will do just that and more cause it’s also delicious. Serves 4

Ingredients:

1 tablespoon butter 
4 pork loin chops (1/2 inch thick and 7 ounces each) 
3 medium red potatoes, cut into small wedges 
3 medium carrots, cut into 1/2-inch slices, or 2 cups fresh baby carrots 
1 medium onion, cut into wedges 
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 
1/4 cup water 
Optional: cracked black pepper and chopped fresh parsley, to garnish 

Directions:

In a large cast-iron or other heavy skillet, heat butter over medium heat. Brown pork chops on both sides; remove from pan, reserving drippings. In same pan, saute vegetables in drippings until lightly browned. Whisk together soup and water; stir into vegetables. Bring to a boil. Reduce heat; simmer, covered, just until vegetables are tender, 15-20 minutes. Add chops; cook, covered, until a thermometer inserted in pork reads 145°. Remove from heat; let stand 5 minutes. If desired, sprinkle with pepper and parsley. Yum Yum 

Note: Since your using cream of mushroom soup why not add 6oz of sliced mushrooms in with the sautéed vegetables. What would you add? 

Friday, February 7, 2020

Homemade Celery Soup

Going to Sam’s Club you always buy more than you need and this is especially with their produce. My last trip I bought a package of celery because I was going to make my Instant Pot Beef Stew. Now I have a lot of celery left. Can I freeze celery...sure, I’ll be able to use it in stews and soups, but it won’t keep its crispness once thawed. 

So, once I’m tired of salads, I’ll make this soup, then freeze the rest. I love a good celery soup, but the can variety has too much sodium that’s why this Homemade Celery Soup is so much better for you. Serves 4 Total Time 1 hour 20 minutes


Ingredients:

3-4 stalks of celery 
4 tablespoons vegetable oil 
Salt, to taste 
1 teaspoon caraway seeds 
2-4 cups vegetable stock, depends on how thick you want your soup. 
1.5 cups full fat natural yogurt, plus extra to serve 
extra-virgin olive oil, to serve 

Directions: 

 Preheat the oven to 350F. Trim and peel the celery (reserve a few leaves for garnish, if you like). Slice the sticks into 1/4” pieces and stir together with the oil and salt. Place the celery in an ovenproof dish, cover tightly with foil and bake for about an hour, or until the celery is tender. 

Meanwhile, toast the caraway seeds in a dry pan until aromatic, then grind in a pestle and mortar. When the celery is ready, whisk together the stock and yogurt and gently bring to the boil. Pour the hot liquid into a blender, add the roasted celery, plus any juices from the roasting tin, add the ground caraway and blend until extremely smooth – you may need to blend in 2 batches. Pass through a fine sieve, and if necessary reheat before serving. Garnish with extra yogurt and celery leaves, if you like, plus a drizzle of olive oil. Yum Yum! 

Thursday, December 19, 2019

Bacon and Caramelized Onion Meatloaf

Cast-Iron American comfort food would have to include a delicious meatloaf recipe. Made with a combination of beef and pork covered in a glaze made with ketchup, brown sugar and cider vinegar. Serves 6

Ingredients:

2 yellow onions, finely chopped 
2 tablespoons olive oil 
3 tablespoons Worcestershire sauce 
1/2 cups beef or vegetable broth 
1/4 cup ketchup 
1/4 cup Dijon mustard 
3/4 cup breadcrumbs 
1 lb ground beef, 85% lean
1 lb ground pork
2 eggs, beaten
2 tablespoons salt
Freshly ground pepper 
1 lb bacon

Glaze:
1/2 cup ketchup 
2 tablespoons brown sugar
2 tablespoons cider vinegar 

Directions:

Bake the bacon: In a 375F preheated oven place the bacon stripes evenly on a baking sheet and cook until they are 1/2 done, about 5-7 minutes. Remove from oven and set aside. 

To caramelize the onions: Heat a medium cast-iron skillet with olive oil over medium heat. Add onions a cook until they are golden brown and caramelize, stirring occasionally, 5-8 minutes.  Stir in Worcestershire sauce, broth, ketchup and mustard until mixture is smooth. Take skillet off heat add in breadcrumbs, cooking thoroughly. Set aside to cool.

Prepare meatloaf: In a medium bowl add ground beef, ground pork, egg, salt and pepper then with clean hands combine the ingredients. Add in breadcrumb mixture and fold into beef mixture until combined. 

Wipe the excess far out of the skillet. Shape meat mixture into two oval loaves and add to the cast-iron skillet. 

Prepare glaze: Whisk ingredients together in a small bowl until smooth.

Brush the glaze over the top and sides of the meatloaf, drape bacon along top, bake 55-65 minutes until bacon is crisp and internal temperature reaches 155F-165F. If bacon starts to burn, tent with foil. Let rest for 20 minutes before serving. Slice and serve. 

Note: if you like more ketchup on your meatloaf add it to the top right before the bacon. 

Saturday, December 14, 2019

Moroccan-Spiced Seared Scallops with Roasted Garlic Aioli

Yum, if you want to serve something different and delicious for a holiday gathering this Moroccan-Spiced Seared Scallops with Roasted Garlic Aioli just might be what your looking for. Shown here on top of a bed of couscous and served with a side dish of Spicy Carrot Salad with Mint and Feta , I’m sure your family and guests will be asking you for the recipes. Serves 4 

Ingredients:
Roasted Garlic with Aioli:

Cloves from 1 small head of garlic 
1/4 cup + 1 tablespoon extra virgin olive oil, divided 
Sea salt, to taste 
4 large egg yolks, whisked together in a small bowl
1/4 cup fresh lemon juice 
1/4 cup vegetable oil 
Freshly ground black pepper, to taste 

Directions:

In a 12x12-inch piece of foil add your garlic cloves and drizzle on the 1 tablespoon of olive oil; add sea salt to taste. Fold up and place on a baking sheet and transfer to a 350F preheated oven for 45-50 or until golden and soft. Remove from oven, unfold and set aside to cool. 

In your food processor add the garlic, whisked egg yolks and lemon juice. Combine the remaining olive oil with the vegetable oil. While the food processor is on add in the oil very slowly to form a thick emulsion. Add in the black pepper and adjust salt and lemon juice, if needed. Refrigerate until ready to use.

Ingredients:
Moroccan-Spiced Seared Scallops:

1 teaspoon ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
Salt and pepper, to taste 
1 tablespoon olive oil 
1 1/2 lbs sea scallops, remove white mussel and pat dry
1/4 cup fresh cilantro leaves, chopped (optional) 

Directions:

In a small bowl combine the spices. Sprinkle the scallops with salt and pepper, to taste and the spice mixture, let sit 5 minutes. Add oil to a skillet and set on med/high heat. When the oil starts to simmer add the scallops to the skillet and cook until browned and opaque, about 2-3 minutes on each side. 

To serve: Transfer to a warm plate or atop some couscous with a dollop of aioli and freshly chopped cilantro, if using. Yum Yum!