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!
Ingredients:
-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
Directions:
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!
Ingredients:
-4 salmon filets
-cooking spray
-1 tsp salt
-1 tsp pepper
-2 Tbs fresh dill, finely chopped
-1 lemon, cut into wedges
Directions:
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!
Ingredients:
-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
Directions:
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!
Ingredients:
-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
Directions:
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!
Ingredients:
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
Directions:
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

Wednesday, June 15, 2016

One Pan Roasted Chicken and Veggies

This is such a nice, easy meal.  It's also hearty and packed with tons of flavor.  I served ours with some mashed potatoes and it was the perfect fit.  Enjoy!
Ingredients:
For veggies:
-1 lb asparagus, trimmed and broken into 1 inch pieces
-1 lb butternut squash, peeled and cut into bite-size pieces
-1 onion, halved and sliced
-2 small yellow squash, sliced
-3 garlic cloves, minced
-2 Tbs extra virgin olive oil
-2 Tbs balsamic vinegar
-1 tsp salt
-1 tsp pepper
-1/4 tsp ground nutmeg
For chicken:
-4 chicken thighs, skin-on bone in
-5 chicken drumsticks
-2 Tbs extra virgin olive oil
-1 Tbs apple cider vinegar
-1 tsp crushed red pepper flakes
-1 tsp smoked paprika
-1/2 tsp salt
-1/2 tsp pepper
Directions:
Preheat oven to 450 F.
Combine all the veggies onto a large baking sheet. Add remaining ingredients for veggies.  Toss really well to combine.  Spread evenly on the baking sheet.
In a large ziplok bag, mix all the spices, including oil and vinegar for the chicken.  Mix well.  Add the chicken pieces and move around until all of them are coated well with the mixture.  Place seasoned chicken on top of the veggies.
Roast in preheated oven for 30-40 minutes or until chicken is cooked through.  Enjoy!

Monday, June 13, 2016

Horseradish Coleslaw

This is such a nice side dish or accompaniment for a burger, sandwich, hot dogs, etc.  It is spicy and creamy and very tasty.  We really like the nice change and kick.  Enjoy!
Ingredients:
For horseradish sauce:
-1 cup mayonnaise
-1 1/2 Tbs ketchup
-3 Tbs horseradish mustard
-1/2 Tbs dried parsley leaves
-1/2 Tbs lemon juice
-1/2 tsp garlic powder
-1/2 tsp celery salt
-1/2 tsp smoked paprika
-1/2 tsp cayenne pepper
-1/2 tsp Worcestershire sauce
For slaw:
-2 tsp sugar
-16 oz tricolor coleslaw blend
Directions:
In a large bowl, combine all of the sauce ingredients.  Mix well, cover and refrigerate over night or for at least 8 hours, allowing the flavors to blend.
When ready to enjoy the slaw, mix the sugar with the sauce.  In a large salad bowl, pour the coleslaw mix.  Pour the sauce all over and mix very well.  Refrigerate until ready to serve.  Enjoy!

Friday, June 10, 2016

Dark Chocolate Peanut Butter Brownies

If you want a truly decadent brownie, look no further because this is it! Dark chocolate brownies, mixed with extra crunchy peanut butter, covered in a thick layer of dark chocolate ganache. YUM!  Enjoy!
Ingredients:
-1 (19.5 oz) box dark chocolate brownie mix
-1 cup extra crunchy peanut butter
-1 stick (8 oz) unsalted butter, melted
-2 large eggs
-2 cups dark chocolate chips
-1 (14 oz) can sweetened condensed milk
-1 Tbs vanilla extract
Directions:
Preheat oven to 350 F.
In your mixing bowl, mix together the brownie mix, peanut butter, melted butter, and eggs. Beat on medium speed for 1 minute.
Place half of the mixture in an ungreased 9x13 pan (glass works best).  Spread it evenly on the bottom.
In a large sauce pan, mix the milk and chocolate chips.  Stir until melted and smooth.  Add the vanilla extract and mix well.  Pour this ganache in the pan over the brownie mixture, spreading it evenly with a spatula.
Crumble remaining brownie mixture on top of ganache.
Bake in preheated oven for 30-35 minutes or until toothpick comes out clean.  Cool in the pan, then cut into squares and enjoy!

Wednesday, June 8, 2016

Slow Cooker Pork in Honey-Pomegranate Sauce

Easy and delicious, this is the perfect dish for a busy night.  Enjoy!
Ingredients:
For rub:
-2 Tbs extra virgin olive oil
-1 tsp salt
-1/2 tsp pepper
-1 tsp ground coriander
-1 tsp chili powder
-1 tsp cayenne pepper
-2 tsp dried oregano leaves
-2.5 lbs pork roast, boneless, trimmed of fat
For sauce:
-1 Tbs Dijon mustard
-2 Tbs honey
-1 tsp garlic powder
-1 1/2 cups pomegranate juice
-1 Tbs balsamic vinegar

-burger deli rolls
Directions:
In a bowl, mix all rub ingredients together.  Pat dry the pork roast, then rub with the spice  mixture on all sides.  Place on bottom of slow cooker.
In another bowl, mix the sauce ingredients.  Pour over rubbed pork.
Cover and cook on low for 6-7 hours.  Using two forks, shred the pork, then scoop some on the burger rolls. Enjoy!

Monday, June 6, 2016

Pan Seared Chicken on a bed of Creamy Red Onion and Spinach

This is such a delightful meal!  The flavors are absolutely amazing, being seasoned to perfection.  This is a must try dish!  It's one of our family's favorites. I served ours with a side of garlic butter baguette. Delicious!  Enjoy!
Ingredients:
-2 Tbs extra virgin olive oil
-4 chicken thighs, skin-on, bone-in
-2 tsp seasoned salt
-2 tsp pepper, divided
-1 red onion, halved and sliced
-1/3 cup white cooking wine
-12 oz fresh baby spinach
-1/2 tsp salt
-1/4 cup sour cream
Directions:
Heat oil in large skillet over low-medium heat.  Score thighs and season on both sides with the seasoned salt and 1 tsp of the pepper.  Add to the pan and sear until cooked through and beautifully browned.  Remove chicken onto a plate and cover to keep warm.
Return pan to the stove and add the red onion.  Cook for about 5 minutes, until nice and tender.  Add the cooking wine and bring to a boil.  Cook until wine is reduced by half.  Add the spinach, salt, and remaining 1 tsp pepper.  Mix well and cook until spinach is wilted.  Stir in the sour cream.
To serve, spoon some of the spinach mixture onto plates, then top with a piece of chicken.  YUM!  Enjoy!

Friday, June 3, 2016

Easy Watermelon Pie

This is such a nice, cool treat on a hot late spring/summer day.  It's super easy to put together and very tasty!  Enjoy!
Ingredients:
-1/4 cup water
-1 (3 oz) package watermelon gelatin
-12 oz frozen whipped topping, thawed
-2 cup cubed seeded watermelon
-1 (9 inch) graham cracker pie crust
Directions:
Bring the water to a boil.  Add the gelatin and stir until dissolved.  Set aside for a few minutes until cooled to room temperature.
Once cooled, stir in the thawed whipped topping.  Fold in the watermelon cubes.  Pour mixture into pie crust.  Cover and refrigerate for at least 2 hours.  Slice and enjoy!

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