This southern recipe is popular by far when it comes to hearty breakfast food. I wasn’t raised in the south, but I am no stranger when it comes to biscuits & gravy. Currently residing in Ohio, the weather changes more often than not, and when the cold strikes us, there is nothing like a warm supper that comforts our stomach and soul, if you are someone who is looking for an easy but very delicious meal ticket, look no further because I think I found the right recipe for you.
- 8 ounces of bulk country breakfast sausage (or any type of sausage that pleases you)
- 3 Tablespoons of all purpose flour
- 1 1/4 cups of whole milk
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of rubbed sage
- salt & pepper
- 1 8 count tube of GRANDS refrigerated biscuits
- 1 egg, lightly beaten with a little water
- Cook sausage in a nonstick skillet, breaking it apart with a spoon as it cooks
- Sprinkle flour over sausage, stir and cook 1 minute
- gradually whisk in milk
- Add garlic powder, salt & pepper, and sage to taste. Simmer until thick.
- Either refrigerate gravy overnight or line a baking sheet with parchment paper, spread the gravy thin, and freeze for 30 minutes
- Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper, pull each biscuit apart into 2 layers
- place 1-2 tablespoon of chilled gravy on a biscuit half and top it with another biscuit piece. Seal around the edges, and tuck the edges under somewhat so they are less likely to pull apart
- Repeat for remaining biscuits. Brush top of each biscuit with egg wash
- Bake 15-18 minutes
Note: you may have some leftover gravy — the recipe calls that you can thin it out with some milk and microwave until warm and use it over the cooked biscuits
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I realize this is the vegetable that normally you like or you hate, no middle ground with but like many other things, you may find how you cook something changes the flavor, the texture and possibly your liking for it. If you have shunned off asparagus due to not liking the taste, I ask that you give it another try with this recipe. For those of you who are lactose and don’t eat cheese or have allergic reactions to cheese, this particular recipe can either be altered to your liking or if you are like me (who is lactose intolerant) and still takes the risk of eating dairy then this might be up your alley. I figured those of you who are vegan and vegetarian may enjoy this recipe most.
Of course a great recipe side or can be eaten on its own for a meal.
- 1 lb of asparagus spears — the woody part removed
- 3 Tablespoons of olive oil
- 1 tablespoon of minced garlic (or 4 cloves of garlic minced)
- 3/4 teaspoon of kosher salt
- 1/4 teaspoon of fresh cracked black pepper
- 1 1/4 cup of shredded mozzarella cheese
- Preheat over to 425 F, lightly grease non stick baking sheet with cooking oil spray
- Arrange asparagus on baking sheet; set aside
- In a small bowl, mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat
- Bake for 15 minutes, until vibrant and just beginning to tender
- Remove from oven, top with mozzarella cheese, return to oven & broil or grill until until the cheese melts and becomes golden (4-5 minutes)
- Serve immediately
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Last Saturday I missed the opportunity to share a recipe with all of you, but was able to do one on my podcast last Thursday. This particular recipe, is for anyone who enjoys sweet potatoes, personally, I do not, so I most likely will not give this a try, but my family loves it so I know they make something with similar ingredients during the holiday months. Hopefully this quick recipe will be one you share with the folks.
- 2 sweet potatoes
- maple syrup (preferably pure) 2 tbsp
- cinnamon 1/4 tsp
- nutmeg 1/4 tsp
- pepper 1/4 tsp
- salt 1/2 tsp
- olive oil 1 1/2 tbsp
- Heat oven to 425 degrees. Prepare a cookie sheet with parchment paper or tin foil and spray it. (or without use of parchment paper and spray it with cooking spray)
- Cut the sweet potatoes in cubed shaped, and place them inside a mixing bowl. Add the olive oil and maple syrup on top of them, then sprinkle the spices, mix together until the sweet potatoes are well covered
- Dump onto the cookie sheet and bake them for 15-20 minutes (should be tender and slightly crispy) and you will want to stir the sweet potatoes half way through cooking time.