This is last night’s supper. I’m about a day behind, but oh well! Biscuits and gravy are usually hubby’s specialty but with him not quite 100% himself, I decided to toss them together last night.
Preheat oven to 350 degrees F (according to biscuit package)
One tube of Pillsbury Grands! Buttermilk Biscuits
One pound of Jimmy Dean Premium Pork Sausage
Flour – I don’t measure this!
Milk – I don’t measure this, either
Salt and Pepper, to taste
In a 12-inch skillet, brown the sausage over medium heat; keep breaking up the meat.
Notice that I use a potato smasher to break up the meat; my husband tried this once, and it works really great if you don’t want huge pieces of sausage.Once the sausage is completely browned, you can begin adding flour. I don’t measure and neither does Ron. Just add flour until all of the meat is covered…coated with flour.Put the biscuits in the hot oven and set the timer (13-17 minutes).Turn heat up a bit, to medium-high and keep stirring and let the flour brown. My husband tells me that when the flour and meat seem to be brown enough, they’re not quite ready, and to keep stirring and cooking for a few minutes more.
Slowly pour in milk. Again, I don’t measure the milk. I typically pour in enough to cover the sausage, and then some….see below:Now you must turn the heat up to high – and KEEP STIRRING! Milk will curdle quickly but you have to let it boil, otherwise you won’t get the thick gravy. It should take about 10 minutes to reach a nice low boil. Remember to keep stirring 🙂
By now, the biscuits are ready, so plate them. When the gravy is thick enough, pour into serving bowl and bring to the table with the biscuits.Split biscuits and pour gravy over them. I only ate one, hubby ate two and I won’t tell how many the teen boy ate…he is a growing teenager and he definitely filled up last night!The only thing missing last night – according to the teen – was orange juice. I forgot to purchase some on my race to the grocery store the other day 😦
This recipe comes from one of my newest cookbooks, Meals in Minutes: More than 150 Delicious Recipes for Busy Families. It was published in 2011 by Meredith Print Advantage and was edited by Lisa Kingsley. I purchased it at the Scholastic Book Fair that our Catholic school held a while back. It’s not for sale at the Scholastic Book site; you can, however, purchase it through Amazon from one of their sellers.
Anyway, the original recipe was called “Maple-Glazed Pork Medallions” and I didn’t have any pork tenderloin on hand, so I used pork sirloin chops. And I added one extra apple just because we like apples. If you can find a copy of the book, it’s a really nice book with some great recipes; this recipe is on page 106.
1 1/2 cups of water
3/4 cup uncooked long grain white rice (NOT quick cooking rice!)
dash of salt
1 pound (more or less) of pork sirloin chops
2 tsp. canola oil
2 large red cooking apples, cored and cut into large (1/2 inch) wedges
1/3 cup REAL maple syrup – NO imitation please!
2 tbsp. water
Slice up the pork into bite-sized pieces.Heat up your skillet and add the oil; then the chops. I used my gorgeous Lodge skillet (I love this thing!). It browned the meat so evenly and beautifully!By the time the rice is ready, the meat ought to be browned enough; remove the meat and cover it to keep it warm. Pour the rice into the serving dish.In the same skillet that you cooked the meat in, add the apple wedges, water and maple syrup. Let the apples cook for maybe 4 minutes, then add the meat.Let the flavors blend really nicely and then pour on top of the rice:Serve with veggie (the teen picked corn) and bread (I picked Italian bread).It was delish!
This lunch creation is what I fixed for myself today, from the leftover chicken soup that I made yesterday.
I think it turned out pretty good 🙂
Soup – it’s been in the fridge, so skim off any fat
5-ounce can Carnation Evaporated Milk
2 tbsp. Argo Cornstarch
Grab a heavy pot and heat the soup on medium. Take out the potato chunks and smush them up (yep, just like yesterday!) and then put them back into the soup and stir well.They helped make the soup thicker, but the cornstarch mixture is going to really make it rich and creamy.
Since I knew I’d have leftovers from lunch, I just used the container that the soup had been stored in overnight and poured the evaporated milk into it. Then, I added the cornstarch and whisked it until it was smooth.Slowly add the cornstarch mixture into the hot soup. Turn soup up to medium-high and stir constantly. It needs to get to an “almost boil” but, of course, you don’t want it to burn.Keep stirring and occasionally lift the spoon to check on the soup’s thickness.Looks like soup to me!It was so good – and there are leftovers from this – which I will eat probably tomorrow for lunch!
I wasn’t feeling good yesterday so this is what I made for myself. Daniel decided he didn’t want any. After posting this recipe, you will see what I did with the leftover chicken soup.
32 ounces of Swanson Vegetable Stock
Three chicken thighs
Pinch of Salt
Pinch of PepperYou can see in the picture, I had the extra wide egg noodles out. Well, I changed my mind about using them (it seemed too much like work) and I used a different type of noodle:I didn’t use the flavor packet or veggie packet, though.
Okay, here are the directions: pour the veggie broth into the crock pot and add the chicken and spices. I used my crock pot because I wasn’t feeling well and it seemed like the easier, softer way.
Let the chicken cook in the crock pot on LOW for about four hours; remove and cut into bite sized pieces.Take one potato, slice it up and add it to the crock pot. Turn the heat up to HIGH for another hour. At the end of the hour, the potato will be nice and soft. Remove the slices and smush them up. This will thicken the soup.Return the smushed potatoes to the crock pot. Now, slice up another potato and toss it into the crock pot, along with any veggies you like.
Cook on LOW for another hour or so; test the potato to make sure it’s tender but not too mushy.
Now, grab a soup bowl and the noodles; break up half of the noodles in the soup bowl:Pour some soup over the top of the noodles.Stir the soup and noodles around; it took about three minutes, maybe four, for the noodles to soften enough to eat.
Last night, Daniel wasn’t feeling well, so I fixed some homemade chicken noodle soup.
8 cups of water
4 chicken thighs
2 packets of Knorr’s Chicken stock
Dash of salt
Dash of pepper
1/2 package of Amish Kitchens Extra Wide Egg Noodles
Pour the water and Chicken stock packets into a nice, heavy pot. Bring to a boil and add the chicken and spices. Bring to a simmer and cover. Cook for about two hours. Remove chicken thighs and cut into bite-sized pieces. If you would like, this is the time to add potatoes or veggies. I added a potato and some corn.
Bring up to a boil and add noodles. The bag of noodles I purchased said to let them boil for ten minutes but last time I followed those directions, the noodles were overcooked. This time, I tested them after five minutes and they were perfect.
I’ve made this before! It was pretty good the first time, but this time we liked it better. The original recipe was in the January 2008 Family Circle magazine. I made a couple of changes from the first time.
Three chicken thighs
Preheat oven to 350 degrees F. Spray an 8×8 baking dish with canola oil and place the chicken thighs in the dish. Sprinkle with 1 tbsp. of the seasoning. Cover with foil and bake for about 15 minutes; remove from oven. Carefully remove foil and turn chicken. Sprinkle with the other 1 tbsp. seasoning.Cover with foil again and bake for another 15 minutes. Uncover and let the chicken cool for a bit. Cut chicken up into small, bite-sized pieces.
Now you need to boil 8 ounces of pasta (I used bow tie pasta) in lightly salted water; the pasta will probably need to boil for about 9 minutes, which gives you plenty of time to finish the remaining steps.
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup extra virgin olive oil
1/8 cup dill weed
1/4 of a yellow sweet pepper
1/4 of a red sweet pepper
4-ounce package of Feta cheeseIn medium sized bowl, whisk together the red wine vinegar, mayonnaise, honey, salt, pepper, olive oil and dill. Add the chicken to the dressing while the pasta finishes up.Dice up the sweet peppers; I always keep sweet peppers in the freezer. It takes just moments for them to thaw. Toss them into the bowl with the chicken and dressing. By now, the pasta ought to be al dente. Drain and rinse with COLD water. This is the only time in cooking that pasta should be rinsed and rinsed with COLD water: when making a cold salad.Once the pasta drains well, pour it into the salad bowl and gently stir all ingredients together. Cover the salad and refrigerate until supper. Before serving, stir carefully and then enjoy!I served it with hot French baguettes with real butter. And of course, iced tea.It was super-delicious!
This recipe is from AllRecipes, courtesy of The Kitchen at Johnsonville Sausage. The recipe said that it would feed four people but after preparing it, I think it meant something like four football players because the three of us had TONS left over.
1 pound Polish Kielbasa Sausage (sorry, Johnsonville people, I used Hillshire Farms Polska Kielbasa)
1 cup bread crumbs
3 3/4 cups of water
1 can (12 ounces) of evaporated milk
3 cups elbow macaroni
1 tsp. hot pepper sauce
1 tsp. cornstarch
12 ounce package of Sharp Cheddar, shredded
8 ounces Monterey Jack Cheese, shreddedSlice Polska Kielbasa into 1/4 inch coins and place into skillet; turn skillet to medium high and heat the Kielbasa for about 9-10 minutes. Remove from skillet and place in bowl (use a paper towel to drain the sausage).Put the bread crumbs into the same skillet and let them get a bit toasty – maybe about 5 minutes. Place them in separate bowl. Wipe skillet with paper towels.
Pour water, 1 1/4 cup of the evaporated milk and 1/2 tsp. of salt to a simmer in the skillet over medium-high heat. Add macaroni and cook, stirring often, for about 8-10 minutes (al dente).
Whisk remaining 1/4 cup evaporated milk with hot sauce and cornstarch.Stir into pasta. Bring to a simmer and cook until slightly thickened (maybe 1 or 2 minutes). Turn off stove, stir in cheeses. Look at all that cheese!Add sausage to the skillet and when ready to serve, pour into serving bowl and top with toasty bread crumbs.Serve! We had lettuce wedges with blue cheese dressing and blue cheese crumbles and bacon bits, along with a French baguette.Yum!
I made this a while back in May. Tonight I was planning on making Sausage with Potatoes but hubby asked for Sausage with Rice. Since he’s just now starting to eat regularly, I want to do anything and everything to make his tummy happy, so I found the rice and recipe. I changed it up a bit, just for kicks.
1 pound package of Eckrich Smoked Sausage
3/4 cup of white rice
3/4 cup of water
5 ounce can of evaporated milk – to make it extra creamy
1 tbsp. butter
1/4 tsp. salt
1/2 cup frozen green beans
Combine sausage, soup, rice, water, evaporated milk, buttr and salt in large skillet over medium-high heat until it begins to boil.Add green beans; cover and simmer for about 20 minutes, until rice is tender.Serve with bread; hubby purchased a loaf of interesting bread the other night: it was like a loaf of French, but it was topped with all kinds of yummy stuff like garlic and seeds and spices.
I have to admit that the reason I jumped all over this recipe had to do with the title more than anything else. I am a garlic fiend. Ask my husband. There are evenings he walks into the kitchen with a gas mask on because I’ve minced more garlic than you can shake a stick at LOL
Well, this recipe calls for SIX minced cloves, so I knew I’d love it and I knew he’d react. So, here goes nothing!
The recipe is courtesy of My Recipes and had been in the August 2003 edition of Cooking Light. I might have messed up the “light” part by adding more olive oil, though. Oh, well.
2/3 cup plain breadcrumbs – make your own, per the recipe instructions or do like me and cheat
4 tbsp. olive oil, divided
6 garlic cloves
8 ounces uncooked linguine
1/4 cup fresh parsley – or 1/8 cup dried, which is what I used
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
I measured out 2/3 cup of plain bread crumbs. The original recipe says that you should toast your bread in the oven after making it into breadcrumbs with your food processor. You know what? That sounds like a LOT of work for 2/3 cup of breadcrumbs! So I cheated and poured out 2/3 cup of plain old bread crumbs. Ta-da!
Now, warm about 2 tbsp. olive oil in a skillet and then add the garlic. Let them blend for about 30 seconds or so, stirring and stirring so that the garlic doesn’t burn. Oooh, look at all of that lovely garlic! Hubby came into the kitchen and said, “Wow, I smell garlic!” and then peeked into the skillet and asked me, “What are you making?” so I told him. He said, “Hmm, sounds good.”
Okay, back to the recipe: remove the skillet and let the oil and garlic flavors meld for about 5 minutes. Your pasta should be near to getting finished to al dente. Now, you can return the skillet to the burner and turn back on medium and let it get warmed up again so that you can add the breadcrumbs. Mix up gently.
My linguine wasn’t quite ready, so I mixed up the parsley, fresh lemon juice, salt and pepper in the serving bowl; then I added the bread crumbs and mixed everything up together. And now, this is when I added the extra 2 tbsp. of olive oil.
I bought a head of lettuce at the grocery store and served that alongside the linguine. No fancy salad today, just lettuce and tomato. Hmm, should have thrown in some bacon bits…could have had BLT salads. Oh, well, maybe next time.
Oh, wow! Supper tonight was super! I was perusing the spice aisle the other day and discovered that McCormick’s makes a spice for Herbes de Provence Roasted Chicken and Potatoes.
Did you know that herbes de Provence contains rosemary, chervil, marjoram, thyme, savory and lavender? Very cool. We ate fancy French food tonight and it was delish. I made a couple of changes to the recipe, the main one being that I cooked it in the crock pot
One roasting chicken – a Smart Chicken!
One packet of McCormick’s Gourmet Herbes de Provence Roasted Chicken & Potato Recipe and Seasoning Mix
drizzle of extra virgin olive oil
1/2 cup white wine
1/2 cup water
Put the chicken into your crock pot; drizzle with olive oil and then pour the white wine over the top, then pour the water into the crock pot. Sprinkle with 3/4 of the packet of herbs. Set crock pot on LOW for at least 6 hours. At the end of the cooking period, add the following:
1 pound red potatoes, cut into 1″ pieces
4 large carrots, peeled and cut into bite sized pieces
sprinkle with the remaining 1/4 packet of herbes
Serve everything hot! I made biscuits to go along with our supper tonight. Thank you, Pillsbury!
Hubby made lemonade – thank you, Crystal Light!