Biscuits and Gravy for Supper

November 21, 2013 at 8:33 am | Posted in Biscuits, Breakfast, Gravy, Main Dish, One-Dish Meal, Ron's Own Creation, Supper | 1 Comment

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.

OLYMPUS DIGITAL CAMERANotice 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.OLYMPUS DIGITAL CAMERAOnce 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.OLYMPUS DIGITAL CAMERAPut the biscuits in the hot oven and set the timer (13-17 minutes).OLYMPUS DIGITAL CAMERATurn 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:OLYMPUS DIGITAL CAMERANow 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.OLYMPUS DIGITAL CAMERASplit 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!OLYMPUS DIGITAL CAMERAThe 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 😦OLYMPUS DIGITAL CAMERA


Maple Glazed Sirloin Chops

October 26, 2013 at 5:53 pm | Posted in Main Dish, One-Dish Meal, Pork Sirloin Chops, Rice, Supper | Leave a comment

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

dash of saltOLYMPUS DIGITAL CAMERAPut the water on to boil, add the salt.  When it begins to boil, add the rice, stir well, cover and set on simmer for about 12 minutes.

Slice up the pork into bite-sized pieces.OLYMPUS DIGITAL CAMERAHeat 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!OLYMPUS DIGITAL CAMERABy 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.OLYMPUS DIGITAL CAMERAIn 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.OLYMPUS DIGITAL CAMERALet the flavors blend really nicely and then pour on top of the rice:OLYMPUS DIGITAL CAMERAServe with veggie (the teen picked corn) and bread (I picked Italian bread).OLYMPUS DIGITAL CAMERAIt was delish!OLYMPUS DIGITAL CAMERA

Creamy Chicken Soup

October 19, 2013 at 1:36 pm | Posted in Chicken, Leftovers, Lunch, Main Dish, My Own Creation, One-Dish Meal, Soups & Stews | Leave a comment

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

OLYMPUS DIGITAL CAMERAGrab 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.OLYMPUS DIGITAL CAMERAThey 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.OLYMPUS DIGITAL CAMERASlowly add the cornstarch mixture into the hot soup. OLYMPUS DIGITAL CAMERATurn 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.OLYMPUS DIGITAL CAMERAKeep stirring and occasionally lift the spoon to check on the soup’s thickness.OLYMPUS DIGITAL CAMERALooks like soup to me!OLYMPUS DIGITAL CAMERAIt was so good – and there are leftovers from this – which I will eat probably tomorrow for lunch!





Chicken Soup with Noodles

October 19, 2013 at 1:12 pm | Posted in Chicken, Chicken Noodle Soup, Crock Pot, Feeling Yucky, My Own Creation, Noodles, One-Dish Meal, Soups & Stews | Leave a comment

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

1 tbsp. McCormick Perfect Pinch Roasted Garlic & Bell Pepper Seasoning

Pinch of Salt

Pinch of PepperOLYMPUS DIGITAL CAMERAYou 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:OLYMPUS DIGITAL CAMERAI 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.OLYMPUS DIGITAL CAMERATake 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.OLYMPUS DIGITAL CAMERAReturn 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:OLYMPUS DIGITAL CAMERAPour some soup over the top of the noodles.OLYMPUS DIGITAL CAMERAStir the soup and noodles around; it took about three minutes, maybe four, for the noodles to soften enough to eat.OLYMPUS DIGITAL CAMERA

Homemade Chicken Noodle Soup w/Amish Noodles

October 9, 2013 at 12:44 pm | Posted in Chicken, Chicken Noodle Soup, My Own Creation, One-Dish Meal, Sick!, Soups & Stews | Leave a comment

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

1 tbsp. of McCormick Perfect Pinch Roasted Garlic & Bell Pepper Seasoning

Dash of salt

Dash of pepper

1/2 package of Amish Kitchens Extra Wide Egg Noodles

OLYMPUS DIGITAL CAMERAPour 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. OLYMPUS DIGITAL CAMERARemove 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.

Serve with crackers.OLYMPUS DIGITAL CAMERA

Pasta Salad with Chicken

September 9, 2013 at 7:09 pm | Posted in Chicken, Feta Cheese, Lunch, One-Dish Meal, Pasta, Salad, Supper | 3 Comments

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

2 tbsp. McCormick Perfect Pinch Original Chicken Seasoning

OLYMPUS DIGITAL CAMERANow, you could have used a rotisserie chicken from the grocery store for this part, but I decided to make it myself.

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.  OLYMPUS DIGITAL CAMERACover with foil and bake for about 15 minutes; remove from oven.  Carefully remove foil and turn chicken.  Sprinkle with the other 1 tbsp. seasoning.OLYMPUS DIGITAL CAMERACover 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.


3 tbsp. red wine vinegar (the original recipe called for white vinegar; I thought that red wine vinegar would give it a unique taste and it was incredible!)OLYMPUS DIGITAL CAMERA2 tbsp. mayonnaise

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 cheeseOLYMPUS DIGITAL CAMERAIn medium sized bowl, whisk together the red wine vinegar, mayonnaise, honey, salt, pepper, olive oil and dill.  OLYMPUS DIGITAL CAMERAAdd the chicken to the dressing while the pasta finishes up.OLYMPUS DIGITAL CAMERADice 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.OLYMPUS DIGITAL CAMERAOnce 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!OLYMPUS DIGITAL CAMERAI served it with hot French baguettes with real butter.  And of course, iced tea.OLYMPUS DIGITAL CAMERAIt was super-delicious!

Skillet Mac & Cheese with Kielbasa

August 27, 2013 at 7:53 pm | Posted in Cheese, Main Dish, One-Dish Meal, Pasta, Polska Kielbasa, Supper | 2 Comments

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, shreddedOLYMPUS DIGITAL CAMERASlice 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).OLYMPUS DIGITAL CAMERAPut the bread crumbs into the same skillet and let them get a bit toasty – maybe about 5 minutes. OLYMPUS DIGITAL CAMERAPlace 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.OLYMPUS DIGITAL CAMERAStir 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!OLYMPUS DIGITAL CAMERAAdd sausage to the skillet and when ready to serve, pour into serving bowl and top with toasty bread crumbs.OLYMPUS DIGITAL CAMERAServe!  We had lettuce wedges with blue cheese dressing and blue cheese crumbles and bacon bits, along with a French baguette.OLYMPUS DIGITAL CAMERAYum!

Sausage & Rice Skillet

August 4, 2013 at 7:35 pm | Posted in Main Dish, One-Dish Meal, Rice, Smoked Sausage, Supper, Veggies | Leave a comment

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

1 can of Campbell’s Cream of Golden Mushroom Soup

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.OLYMPUS DIGITAL CAMERAAdd green beans; cover and simmer for about 20 minutes, until rice is tender.OLYMPUS DIGITAL CAMERAServe 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.



Linguine with Garlicky Breadcrumbs

June 24, 2013 at 6:07 pm | Posted in Garlic, Italian, Main Dish, Meatless Monday, One-Dish Meal, Pasta, Supper, Uncategorized | Leave a comment

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

OLYMPUS DIGITAL CAMERAI 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!

OLYMPUS DIGITAL CAMERADon’t go any further until your water boils and you get your pasta cooking – NO salt is necessary because you’re going to add seasonings to the finished product.

OLYMPUS DIGITAL CAMERANow, 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.”

OLYMPUS DIGITAL CAMERAOkay, 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.

OLYMPUS DIGITAL CAMERALooks like a lot, but trust me, it’s not.

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.

OLYMPUS DIGITAL CAMERADrain pasta and add to bowl; gently fold breadcrumb mixture into linguine.  Stir gently.  My son took this picture for me:

OLYMPUS DIGITAL CAMERAAh, now it’s ready for serving!

OLYMPUS DIGITAL CAMERAI 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.

OLYMPUS DIGITAL CAMERAWhen I asked the guys what they thought, they agreed that the garlic wasn’t overwhelming.  In fact, the teen said, “It could use more.”


Herbes de Provence Chicken and Potatoes

June 7, 2013 at 7:22 pm | Posted in Chicken, Crock Pot, French Cuisine, Herbes de Provence, Main Dish, One-Dish Meal, Potatoes, Uncategorized | Leave a comment

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

OLYMPUS DIGITAL CAMERAPut 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

OLYMPUS DIGITAL CAMERASet temperature setting on crock pot to HIGH for about 30 minutes.  Remove the chicken to a safe platter for carving.  I used my cookie sheet and then transferred the chicken to a platter for serving.

OLYMPUS DIGITAL CAMERAKeep the potatoes cooking.  By the time you’ve finished carving up the chicken, the potatoes and carrots ought to be ready to eat.

OLYMPUS DIGITAL CAMERAServe everything hot!  I made biscuits to go along with our supper tonight.  Thank you, Pillsbury!

OLYMPUS DIGITAL CAMERAHubby made lemonade – thank you, Crystal Light!


Next Page »

Create a free website or blog at
Entries and comments feeds.

%d bloggers like this: