Saturday, April 5, 2014

Weekend Brunch~Biscuits and Gravy

Old Farmhouse Sausage Gravy
12 oz. pork sausage
1/3 cup all purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
3 cups milk

Break up the pork sausage and 
cook over medium heat until no pink remains.

When making a roux, 
have everything measured and ready to go.
Here we are making a double batch, so I'm adding some butter.

Remove the browned sausage,
prepare the roux,
and return sausage to the pan.

Homemade Biscuits are the best.


Serve Sausage Gravy over Biscuits.
It's a perfect weekend brunch.

Sunday, March 30, 2014

Blender Orange Drinks

 Orange Drink
6 oz. frozen orange juice concentrate
1 cup water
1 cup lowfat milk
2 - 4 tbsp. sugar or honey
1 tsp. vanilla

Since frozen juice is available in 12 oz. containers,
you will need to shimmy it out onto a plate and cut in half.

Use 1% or skim milk...

Whirl in your blender until combined.

Add ice and blend until you reach the desired consistency.

Experiment with other flavors of juice,
like grape or strawberry pineapple.

google image
This is a refreshing snack 
for spring and summer.

Friday, March 21, 2014

Corned Beef Hash

Corned Beef Hash
St. Patricks Day is now behind us. 
Your supermarket is probably running a special on corned beef brisket.

Purchase a roast that is large enough to have corned beef and cabbage,
and to make corned beef hash for brunch this weekend.

2 cups corned beef, cut into strips
(be sure to cut across the grain)

Peel and dice 2 to 3 potatoes.

1 medium onion, minced

Drizzle olive oil around the pan.
Melt 2 tbsp. butter.
Cook potatoes until they start to soften and become browned.

Add onion and corned beef.

Cover and cook over medium heat.

Turn and cook until tender and golden brown.
Salt and pepper to taste.

Serve with eggs over-easy.

Saturday, March 15, 2014

Hasselback Potatoes


 
Hasselback Potatoes

Prepare as many pototoes as the family can eat, 1-2 per person.
Peel or scrub thoroughly.

Cut them in thin slices 2/3 of the way through.
Brush with olive oil and sprinkle with course salt.
Place them in the oven next to the meat loaf (or roast).

If the potatoes are not too large, 
they should be ready when the meatloaf is ready.

If you missed the recipe for Danish Meatloaf,


Tuesday, March 11, 2014

Tuesday Tip of the Day ~ Skewers

Scroll down a post (or click here) and find my recipe for 
easy and delicious Chicken Cordon Bleu.

Our team captain and blog contributer, Lucy, commented about 
my use of skewers instead of toothpicks to secure the rolled chicken breast.

This substitution should work with any recipe that 
requires rolling and securing with toothpicks.

And remember, if you are using bamboo skewers on the grill,
you will probably want to soak them first.

Saturday, March 8, 2014

Chicken Cordon Bleu

 Chicken Cordon Bleu

2 skinless, boneless Chicken Breast Halves
2 slices Provolone Cheese
2 slices Cooked Ham
1/4 cup Bread Crumbs
Salt & Pepper

Preheat oven to 350 degrees.
Spray baking dish with nonstick baking spray.
Pound chicken breasts to 1/4 inch thickness.

Sprinkle with salt and pepper.

Place one cheese slice and one ham slice on top of each breast.

Roll up and secure.

Place in baking dish and sprinke with bread crumbs.

Bake for 35 to 40 minutes or until chicken is no longer pink.

Remove skewers and serve immediately.