Classic Sausage Gravy for Biscuits and Gravy Recipe

Classic Sausage Gravy for Biscuits and Gravy Recipe

Classic Sausage Gravy for Biscuits and Gravy Recipe

Ingredients
  • 1 pound ground sausage (I prefer to use spicy sausage, but use mild if you prefer)
  • 1/3 cup all-purpose flour
  • 1 quart (4 cups) whole milk
  • 1/2 teaspoon salt, more to taste
  • 1 1/2 teaspoons black pepper, more to taste
  • 2 tsp fresh thyme, minced (optional)
Instructions
  1. In a large pan, brown the sausage over medium-high heat until no longer pink. If there is quite a lot of fat in the pan after browning the sausage, spoon some of it off.
  2. Reduce the heat to medium-low and sprinkle the flour on top of the sausage. Stir the sausage and flour until the flour is absorbed. Cook for about 2 minutes to cook of the raw flour taste. Slowly stream in the milk while stirring constantly until all of the milk is in the pan.
  3. At this point the gravy will seem very thin. Continue cooking it, stirring frequently, until it thickens. About 8-10 minutes. Add in the salt and pepper and taste and adjust. Classic gravy is very heavy on black pepper.
  4. If using, stir in the chopped thyme right before serving.
  5. Spoon over hot biscuits!
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Irish Baked Potato Soup with Corned Beef and Crispy Leeks Recipe

Irish Baked Potato Soup with Corned Beef and Crispy Leeks Recipe

Irish Baked Potato Soup with Corned Beef and Crispy Leeks Recipe

Ingredients
  • ½ cup (1 stick) unsalted butter
  • 3 leeks, divided
  • 1 small onion, sliced
  • 4 cups peeled and diced russet potatoes (about 3 potatoes)
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • ¼ cup all purpose flour
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • Kosher salt and black pepper, to taste
  • 1 cup heavy cream
  • 8 ounces cooked corned beef, chopped
  • 6 ounces Irish cheddar cheese, shredded
  • 1 bunch chives, chopped
Instructions
  1. Melt the butter in a large pot over low heat. Chop 2 of the leeks, light green and white parts only. Rinse the leeks and then pat dry. Add the leeks and onion to the pot and cover. Cook for 20 minutes.
  2. Add the potatoes to the pot and stir to combine. Cover and cook for an additional 15 minutes.
  3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potato is very soft, about 30 minutes.
  4. As the soup cooks, prepare the crispy leeks. Preheat the oven to 425 degrees F. Cut the remaining leek into long, thin strips. Rinse the strips and then pat dry.
  5. Drizzle the leeks with up olive oil in a large bowl until covered, up to 1 tablespoon. Toss the oiled leeks with the flour, paprika, garlic power, and a generous amount of salt and pepper, until coated.
  6. Spread onto a baking sheet and bake until crisp, about 10 minutes. Let the leeks cool on the sheet.
  7. Once the potatoes are soft, use a hand blender to puree the soup mixture until thick and smooth. Return the pot to heat and mix in the heavy cream. Season with salt and pepper, to taste, and add in half of the chopped corned beef.
  8. Top with the remaining corned beef, cheddar cheese, chives, and crispy leeks, to serve.
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Cherry Tomato Hearts

Cherry Tomato Hearts

Cherry Tomato Hearts

Ingredients

  • 40 oval cherry tomatoes
  • 20 toothpicks that look like arrows

Directions:

  1. The longer your tomatoes are, the better! The variety I’m using here is called Perla.
  2. Arrange the tomatoes in pairs that roughly have the same size.
  3. Diagonally cut away about 1/4 to 1/3 of the tomato, ideally at 45 degrees.
  4. Assemble the 2 bigger parts to a heart and stick them together with a toothpick.
  5. Don’t throw away the small parts. They can later be used to garnish the cocktail sauce.
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Cream Puff Recipe

Cream Puff Recipe

Cream Puff Recipe

Ingredients
  • ½ cup of butter
  • 1 cup of water
  • ¼ tsp. fine sea salt
  • 1 cup of flour
  • 4 eggs
Instructions
  1. Pre-heat oven to 400 degrees.
  2. In a sauce pan bring butter, water and salt to a boil.
  3. Add 1 cup of flour to the boiling liquid all at once and stir until a ball forms.
  4. Take pan off heat and let mixture cool for 5 minutes.
  5. After the flour mixture has cooled for 5 minutes, start beating in the eggs, one at a time. Mixing well after each egg. Mixture should be smooth and glossy after you beat in your 4th egg.
  6. Place dough by spoonfuls on a parchment covered baking sheet and bake for 40 minutes at 400 degrees.
  7. Remove cream puffs from the oven and let cool.
  8. Cut cream puff half way through the center with a knife and pipe in your easy Bavarian cream. Sprinkle tops with powdered sugar and enjoy!
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Easy Bavarian Cream Recipe

Easy Bavarian Cream Recipe

Easy Bavarian Cream Recipe

Ingredients
  • 1 cup sugar
  • ¾ cup all purpose flour
  • ¾ tsp. fine sea salt
  • 3 cups milk
  • 3 egg yolks
  • 2 tbs butter
  • 2 tsp. vanilla
  • ½ Cup whipping cream
Instructions
  1. In a medium sauce pan, mix your sugar, flour and salt with a whisk. Gradually add the milk and mix well.
  2. In a separate bowl whisk egg yolks and add to the pan. Mix well. Bring mixture to a boil over medium high heat stirring constantly until mixture becomes thick and has the consistency of pudding.
  3. Take off heat and add butter and vanilla to the pan, stirring until well combined and butter is melted. Cool completely. I put mine in the fridge to help speed up the cooling process.
  4. You have just created a vanilla custard. This is heavenly on it’s own, but to give it a Bavarian cream texture it needs to be a little lighter in texture. We do this by taking a ½ cup of heavy whipping cream, whipping it until soft peaks form and gently folding the whipped cream into the custard mixture.
  5. Place into a piping bag to be used in the cream puffs.
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Baked Chicken Pesto Alfredo Freezer Meal Recipe

Baked Chicken Pesto Alfredo Freezer Meal

Baked Chicken Pesto Alfredo Freezer Meal Recipe

Ingredients
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 16oz penne pasta – cooked al dente and drained
  • 4 cups cooked chicken, cubed
  • 4 cups (16 ounces) shredded Italian cheese blend
  • 3 cups fresh baby spinach
  • 1 can (15 ounces) crushed tomatoes
  • 1½ cups milk
  • 3 tablespoons basil pesto
  • ¾ cup crispy bacon- finely chopped
  • ½ cup Italian seasoned bread crumbs
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon olive oil
Instructions
  1. Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
  2. Cook penne pasta according to package directions. Drain noodles and then dump them into a large mixing bowl.
  3. Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto and ½ cup of the bacon. Mix well.
  4. Pour pasta into a 9×13 baking dish.
  5. In a separate bowl mix together parmesan cheese, bread crumbs, remaining bacon and olive oil.
  6. Cover pasta with bread crumb mixture and bake at 350 degrees for 45 minutes.
  7. Freezer Meal Directions: Before baking cover with foil, label and freeze. Thaw, remove foil and bake at 350 degrees for 45 minutes.

Baked Chicken Pesto Alfredo Freezer Meal Recipe

Baked Chicken Pesto Alfredo Freezer Meal Recipe

Ingredients

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 16oz penne pasta – cooked al dente and drained
  • 4 cups cooked chicken, cubed
  • 4 cups (16 ounces) shredded Italian cheese blend
  • 3 cups fresh baby spinach
  • 1 can (15 ounces) crushed tomatoes
  • 1½ cups milk
  • 3 tablespoons basil pesto
  • ¾ cup crispy bacon- finely chopped
  • ½ cup Italian seasoned bread crumbs
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon olive oil

Instructions

  1. Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
  2. Cook penne pasta according to package directions. Drain noodles and then dump them into a large mixing bowl.
  3. Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto and ½ cup of the bacon. Mix well.
  4. Pour pasta into a 9×13 baking dish.
  5. In a separate bowl mix together parmesan cheese, bread crumbs, remaining bacon and olive oil.
  6. Cover pasta with bread crumb mixture and bake at 350 degrees for 45 minutes.
  7. Freezer Meal Directions: Before baking cover with foil, label and freeze. Thaw, remove foil and bake at 350 degrees for 45 minutes.
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Tuna Casserole Freezer Meal Recipe

Tuna Casserole Freezer Meal Recipe

Tuna Casserole Freezer Meal Recipe

Ingredients
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups chicken broth
  • ¼ cup finely shredded tuna
  • 16 oz. box of elbow noodles
  • 1 batch of white sauce
  • ½ cup mayonnaise
  • 2 cups of shredded cheddar cheese
  • dash of onion salt
  • dash of celery salt
  • ¼ tsp salt
  • ¼ tsp pepper
Instructions
  1. Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Add in tuna. Set white sauce aside.
  2. Cook pasta until al dente. Drain and rinse with cold water.
  3. In a large bowl mix drained pasta, white sauce, tuna, mayonnaise, 1 cup cheese, and seasonings.
  4. Put into a 9 x 13 baking pan and add remaining 1 cup of cheese to the top. Bake for 30-45 minutes.
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Olive Garden Zuppa Toscana Recipe

Olive Garden Zuppa Toscana Recipe

Olive Garden Zuppa Toscana Recipe

Ingredients
  • 1 package sausage
  • 3-4 Red or Russet Potatoes
  • 1 garlic clove minced
  • ¼ finely diced onion or onion dry flakes
  • 3-4 tbsp bacon bits (optional)
  • 2 Cartons 32 oz chicken broth
  • 1 cup heavy cream
  • ¼ bunch of kale
Instructions
  1. Slice up your sausage.
  2. Place sausage in frying pan with a little Pam and fry till browned.
  3. Then add the chicken broth, sausage, onion, garlic, bacon bits and sliced potatoes to a crock-pot.
  4. Slow cook for 4-5 hours.
  5. Add the Kale and heavy cream for the last 30 minutes.
  6. Serve and enjoy!
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Vintage Sunshine Cake Recipe

Vintage Sunshine Cake Recipe

Vintage Sunshine Cake Recipe

Ingredients
Sunshine Cake
  • 1 cup unbeaten egg whites (about 8)
  • ¼ teaspoon salt
  • 1 teaspoon cream of tartar
  • 1½ cups granulated sugar
  • 6 egg yolks
  • Zest from ½ an orange
  • 1¼ cups cake flour
Orange Creamsicle Glaze
  • 1 cup powdered sugar, sifted
  • ⅓ cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • zest of 1 orange
Instructions
Sunshine Cake
  1. In the bowl of a stand mixer fitted with a whisk attachment, or large bowl and hand mixer, beat egg whites and salt until foamy; add cream of tartar and beat until stiff peaks form.
  2. Gently fold in the granulated sugar, then set aside.
  3. In a clean bowl, beat egg yolks until thick and lemon-colored.
  4. Gently fold ⅓ of the egg white mixture into the yolks and blend well, then add back in to the egg whites.
  5. Add orange zest and flour, and gently fold until incorporated, until there are no streaks of flour left.
  6. Bake at 325 degrees in an ungreased 9½-inche tube pan (angel food pan, bundt pan) for 40-60 minutes (depending on your oven – mine only took about 43 minutes).
Orange Creamsicle Glaze
  1. Combine all ingredients in a bowl. Whisk until incorporated, adding more cream if you want it thinner. Drizzle over cake before serving. Makes enough glaze for the whole 9½-inch cake.
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Master Chocolate Chip Cookie Recipe

Master Chocolate Chip Cookie Recipe

Master Chocolate Chip Cookie Recipe

Ingredients
  • 3 ½ cups flour
  • 1 ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • 1 ¼ cups real unsalted butter
  • 1 ¼ cups dark brown sugar
  • 1 cup plus 2 Tbsp sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 (11.5 oz.) bag of Ghiradelli milk chocolate chips, or other quality chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
  3. Using paddle attachment on mixer, cream butter and sugars together just until blended.
  4. Add eggs, one a time, mixing well after each addition.
  5. Add the vanilla.
  6. Put mixer on low speed, and add in dry ingredients.
  7. Mix until just combined. Do not overmix.
  8. Stir in chocolate chips by hand gently.
  9. It’s best to make bigger cookies for the right texture – so I would recommend using 4 Tablespoon size scoop to form your cookies.
  10. Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
  11. If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.
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