Wednesday, June 29, 2016

The Best Sausage Gravy

Yes, this is the best sausage gravy!  Using the sage pork sausage is a must, because it is packed with delicious spices, making it the best for this gravy.  For the biscuits, you can use homemade or refrigerated store bought.  Enjoy!
-1 lb pork sage sausage
-1/2 cup flour
-1/2 tsp dried basil leaves
-1 (12 oz can) evaporated milk
-2 cups water
-salt and pepper, to taste
Cook sausage in large skillet, breaking up the clumps as it cooks.  Do NOT drain.  Add the flour and basil.  Give it a good stir and cook for 3 minutes, stirring constantly.
Add the milk and water.  Mix well and bring to a boil.  Lower the heat and cook, stirring occasionally, for 3-5 minutes.  Season with salt and pepper and remove from stove.
Pour over freshly baked biscuits and enjoy!

Monday, June 27, 2016

Quick and Easy Broiled Salmon with Fresh Dill

I just love easy meals like this!  The salmon is absolutely amazing being paired with the fresh dill and broiled to perfection. I served ours with some mashed potatoes and veggies and it was a fantastic meal.  Enjoy!
-4 salmon filets
-cooking spray
-1 tsp salt
-1 tsp pepper
-2 Tbs fresh dill, finely chopped
-1 lemon, cut into wedges
Preheat broiler on high.
Coat a baking sheet with some cooking spray.  Place the fish on the sheet, skin side down.  Coat each filet with some cooking spray, then sprinkle with salt, pepper and the fresh dill. 
Broil in preheated oven for about 10 minutes or until salmon is cooked through.
Serve with the lemon wedges.  Enjoy!

Friday, June 24, 2016

Virgin Bananas Foster Milkshakes

What a great, delicious way to enjoy those overripe bananas!  You'll love this for sure.  It' such an awesome combination of bananas, caramel, ice cream and a hint of rum essence.  YUM! Enjoy!
-4 overripe bananas, peeled
-1 (12.25 oz) jar good caramel sauce
-1 tsp cinnamon
-1 Tbs rum essence
-1 1/3 cups milk (at least 2%)
-4 cups vanilla bean ice cream
Place everything in your blender and process until desired thickness.  Pour into glasses and enjoy!

Monday, June 20, 2016

Easy Quiche with Sausage and Tomatoes

This is easy to put together and super delicious!  Enjoy!
-1/2 lb sage pork sausage
-5 large eggs
-1/2 tsp baking powder
-10 grape tomatoes, cut in half
-1 cup Cheddar cheese, grated
-1 tsp salt
-1/2 tsp pepper
-1 (9 inch) deep dish unbaked frozen pie shell
Preheat oven to 350 F.
Line a baking sheet with foil.  Place the unbaked pie shell on top and set aside.
Cook the sausage until nice and golden brown.  Drain the fat and set aside.
In a large bowl, whisk the eggs very well.  Add the baking powder and halved tomatoes.  Give it a good stir.  Add the sausage, cheese, salt and pepper.  Mix well.  Pour mixture into pie shell.
Bake in preheated oven for 30 minutes or until toothpick comes out clean.   Remove from oven and let it sit for 5 minutes.
Slice and enjoy!

Friday, June 17, 2016

Fresh Cherry Cobbler

Oh, I love cherry season, especially when we get to pick our own cherries, from our own tree! What a treat!  Our little cherry tree produced a ton this year and we quickly picked them up before the birds got to them.  I also wanted to make something special out of them and I made this yummy, beautiful, delicious cobbler.  Of course, it goes perfect with some vanilla ice cream.  YUM!  Enjoy!
For filling:
-6 cups tart cherries, pitted and halved
-1 cup sugar
-1/4 cup water
-4 tsp cornstarch
For batter:
-1 cup flour
-1/4 cup sugar
-2 Tbs brown sugar
-1 tsp baking powder
-1/2 tsp cinnamon
-3 Tbs unsalted butter, at room temperature
-1 egg
-3 Tbs milk
Preheat oven to 400 F.
In a saucepan, combine all filling ingredients.  Cook, stirring occasionally, until bubbling and thickened.  Pour mixture into 8x8 square baking dish.
Meanwhile, place all batter ingredients in food processor.  Process until mixture becomes a thick batter (you might have to use a spoon to scoop ingredients off the sides, in the process).
Pour batter on top of cherry mixture.  Bake in preheated oven for about 25 minutes or until golden brown on top and filling is bubbly.
Let it sit for about 10 minutes.  Serve with vanilla ice cream on top.  Enjoy!
Slightly adjusted from a recipe courtesy of Emeril Lagasse


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