Buttermilk Biscuits & Sausage Gravy

I’m not a huge fan of biscuits & gravy.  I’ve tried the dish on several menus and never been all that impressed.  I must have a lil’ bit of Southern in me somewhere, though because every once in a great while I get a strange hankering for some biscuits & gravy!  This happened to me the other night when I was in a hurry to put dinner on the table and I needed to use up some buttermilk I had in the fridge.  Well, the biscuits & gravy I threw together were the best I’ve ever made or had, so I thought I’d put the recipes on here for reference during my next rare biscuits-&-gravy craving. 

Who knew from-scratch biscuits were so EASY to make?!?  I couldn’t believe how quickly these came together!  And let me tell you, they are so much better than those nasty tube biscuits in the refrigerator section!  Plus, making them from scratch saves you the terror of having to pop open that pressurized bomb/tube (YIKES!  That scares the daylights out of me!  Every. Single. Time.  I HATE opening those things!)recipe adapted from Today’s My Best Creative Day; image from The Prairie Homestead

 

I adapted a sausage gravy recipe I found here.  All I had on hand was maple-flavored sausage, and I actually really liked the sweetness it infused into the gravy, so I contributed a little touch more in the way of some really fancy maple syrup I recently splurged on at my favorite local gourmet kitchen supply store.  This allowed me to keep the seasonings to a minimum, adding just a little bit of thyme and sage.  Next time, I’d really like to try making it with fresh herbs.
recipe adapted from Taste and Tell; image from Chef In Training

Smothered Bean and Rice Burritos

 

I REALLY like this dish!

Do you have a favorite salsa? Do you think using different bands change the over all flavor?

hum…….

My new favorite is the Great Value picante sauce (mild) from Wal-mart. I love the flavor and think it goes really well with this meal. 

If you have leftover refried beans or rice this is a great recipe to use them up. 

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adapted from amysfinerthings.com

Baked Beans

I was hosting a few guests, including my Mother In Law, recently for a birthday party.  Because cooking for her makes me nervous, and because I was short on time, I decided to keep it simple and I made (ahead!) my ham & swiss sliders and these baked beans.  Both were a smashing success, so I thought I would share the recipe here.  It’s a recipe I’ve been making for probably 15 years, and I don’t even remember where it came from, but even my bean-hating kids love these beans! 
image courtesy:  Cook Like A Champion

Ham & Swiss Sliders (aka “Funeral Sandwiches”)

I ignored this recipe entirely the first several times I saw it on Pinterest, because I thought the whole idea of “marinating” a sandwiches was a recipe for soggy grossness.  But I just kept seeing people pinning them, so I decided to try them, and my entire family absolutely loves these little sandwiches.  They are even good leftover, so I usually make a double batch. 

image courtesy:  Lilikoi Joy  recipe courtesy:  Cooking With The Preacher’s Wife

I like to add poppyseeds and dried minced onion to the marinade.  They add extra texture.

Pizza- Deep Dish & Quick and Easy Gluten Free

 

We like to do pizza and movie night every Friday night!

I think homemade pizza is better then anything else. (Although I would never turn down the other stuff.)  About 5 years ago I found Crystal at everydayfoodstorage.net  Her 30 minute homemade pizza dough recipe has been our favorite ever since the first time I made it.

We MISS Crystals recipe and have struggled to find a good substitute.  About a month ago we found one! I think it will be our new GF favorite! Premium gold makes a good  ‘Gluten Free Flax & Ancient Grains All-purpose Flour’ you can buy it off their website or at Costco. I’m excited to try more of their recipes!

 

What do you like to top your pizza with?

Fresh Peach Dessert

I’m wrapping up what will probably be my final box of peaches for the season.  This latest box was the best yet.  These peaches are enormous!  They look almost more like mini pumpkins than peaches!  We’ve already had this fresh peach dessert a couple times this year, but the kids wanted to have it just one last time before the peaches were all gone. 

recipe adapted* from and image courtesy My Favorite Things To Eat

*I reduced the sugar in the crust portion of the original recipe.  I thought it was too sweet, and I prefer for the natural sweetness of the peaches to shine through. 

Peach Pie

This pie.  So delicious.  It is one of my favorite recipes to make during that late summer into early fall produce extravaganza.  

image courtesy Two Peas And Their Pod

I used to always use the Marie Callendar’s deep dish frozen pie crust to make this pie.  It is excellent this way.  Now that I’ve mastered the homemade pie crust, though, I have of course been using that recipe.  I am proud to say my crust is every bit as delicious and flaky as Marie’s, but without all the extra preservatives in hers!