Jan
21
2012
The first time I was introduced Biscuits and Breakfast Sausage Gravy was down south when I was truck driving. Back in those days they were not on the menu here in the local restaurants, but now they are a popular item. Unfortunately most of the restaurants that serve this dish don’t care to limit the fat content. That’s the great part about creating your own homemade Biscuits and Gravy; you can limit the fat content. I like this dish, but I still don’t cook it very often because even though you can limit the fat content by making your own, it is still pork sausage and by nature will still be somewhat high in fat and calories.
However if you want a great tasting breakfast treat, go for it. Give this Biscuits and Breakfast Sausage Gravy Recipe a try, you’ll love it.
| Biscuits and Pork Sausage Gravy Recipe |
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Recipe type: Breakfast
Author: Admin
Cook time: 20 mins
Total time: 20 mins
Serves: 6
- 1 (12 ounce) package pork sausage (or maple flavored sausage)
- 3 tablespoons butter
- cup all-purpose flour
- 3 cups milk
- salt and pepper (to taste)
- 6 Biscuits (I just love the Pillsbury Grands with this recipe)
- Directions
- Heat a large deep skillet to medium high heat. Add sausage, breaking it up into small pieces with a metal spatula while cooking. Cook until sausage is browned. Remove the sausage from the pan with a slotted spoon reserving the fat drippings in the pan. Kind of use your own judgment on the fat, if the sausage was too fatty drain some of it out before making the gravy. Set sausage pieces aside.
- Add butter to the pan and stir until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, and cook until the mixture has thickened.
- Season with salt and pepper, then stir in cooked sausage. Reduce heat and simmer for 12 to 15 minutes. If the mixture becomes too thick, add a little more milk.
- Step 3: Serve over biscuits.
2.1.7
Tags: breakfast recipes, breakfast sausage, easy, free recipes, pork sausage
Jan
19
2012
Anytime we have spaghetti or lasagna for dinner the family loves it when I have garlic bread to go along with it. This Cheesy Garlic Bread Recipe has to be the best; it’s a little bit of work, but well worth the effort. If you are use to the frozen ones in the grocery store you won’t believe how good the fresh homemade Garlic Bread can be. This Cheesy Garlic Bread Recipe is just a good combination of flavors and also freezes very well to carry over for left overs.
| Cheesy Garlic Bread Recipe |
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Author: Admin
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
- 3 cups shredded cheddar cheese
- cups shredded Monterey Jack cheese
- cup grated Parmesan cheese
- cup real mayonnaise
- 4 green onions (minced)
- 1 dash salt
- 1 loaf French bread
- 1 stick butter
- 4 garlic cloves (minced)
- Pre-heat the oven to 425 degrees. In a medium bowl mix together cheddar cheese, Monterey jack cheese, Parmesan cheese, real mayonnaise, a dash of salt and green onions. Set aside. Cut the loaf of French bread in half; then cut the halves in half.
- In a large skillet melt 2 tablespoons of butter and add ¼ of the minced garlic. Place one of the French bread slices cut side down in the skillet, swirling it, so it soaks up the butter and garlic. Allow the bread to toast in the skillet until evenly browned. Remove any burnt garlic from the skillet. Remove and repeat with the remaining butter, garlic, and French bread.
- Place the browned bread slices onto a baking sheet. Spread the cheese/mayo mixture onto the top of the warm browned slices of bread and place into the oven and bake at 425 degrees for about 10 minutes or until the cheese is hot and bubbly.
- Slice and serve.
2.1.7
Jan
17
2012
It seems like we have Tacos in this house at least once a week. We have no Taco Bell Restaurants close by, so we always make our own. There are so many brands of premade Taco Seasonings in the store; I don’t think I could count them all, and most of them are pretty good. This homemade Taco seasoning recipe is very good, it doesn’t require a lot of ingredients, and you can make up a large amount ahead of time to have on hand for anytime you need it.
Author: Admin
Prep time: 10 mins
Total time: 10 mins
Serves: 4 packets
- 2 1/2 tablespoons chili powder
- 1 1/2 tablespoons paprika
- 2 tablespoons cumin, we love cumin- feel free to adjust to your taste
- 2 teaspoons oregano, preferably Mexican oregano
- 1 tablespoon garlic powder
- 1 1/2 tablespoons onion flakes (minced dried onion) or 1 1/2 tablespoons onion powder
- 1/2 teaspoon cayenne pepper, omit if you like it mild and increase if you like it spicier
- 1 teaspoon salt, adjust for your taste the salt helps to keep it fresh when storing
- Mix all spices together.
- Store in airtight container and it will keep for 6 months to a year.
- teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning.
- This recipe makes the equivalent of 4 spice packets.
2.1.7
Tags: easy recipes, free recipes, mexican recipe, Simple Recipes, taco bell
Jan
15
2012
Shrimp Scampi
We were ready for something on the light side so I decided on this Shrimp Scampi Recipe. This is a simple recipe that doesn’t have a lot of ingredients, but don’t let that fool you, it is delicious. The lemon juice goes naturally with the seafood enhancing the flavor of the shrimp. My Family loved this Shrimp Scampi Recipe and I am sure I will be preparing it again in the near future. Enjoy
Recipe type: Main
Author: Admin
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 3
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- Vegetable oil
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes or to taste
- 8 oz package of fresh sliced portabella mushrooms (optional)
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- In another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and mushrooms. Saute for 1 minute. Be careful, the garlic burns easily!
- Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
- Remove from the heat; add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes and mix thoroughly.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce and mix well.
- Serve and enjoy.
2.1.7
Tags: dinner, easy, easy recipes, free recipes, seafood recipes, supper
Jan
13
2012
I love Lasagna, except it always seems like a big project to make it. I have wanted to try Slow Cooker Lasagna, so I decided to give this Slow Cooker Lasagna Recipe a try. All the ingredients looked pretty good, but I wasn’t sure how the noodles would turn out; because the Lasagna noodles are not precooked. It was a pleasant surprise. The slow cooker handled the Lasagna noodles just fine. Because you don’t have to precook the noodles, there is a lot less prep time, than when you prepare a regular Lasagna recipe. This is defiantly going in my favorite’s box as another great, prepare it, set it and forget it recipe. The next time you are working on a busy schedule, and want to come home to a nice hot meal, give this Slow Cooker Lasagna Recipe a try, you and your family will love it. Enjoy
| Slow Cooker Lasagna Recipe |
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Recipe type: Main
Author: Admin
Prep time: 20 mins
Cook time: 5 hours
Total time: 5 hours 20 mins
Serves: 4
- 1 pound lean ground beef
- 1 onion, chopped
- 4 teaspoons minced garlic
- 1 (29 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 (12 ounce) package lasagna noodles
- 12 ounces cottage cheese
- 1/2 cup grated Parmesan cheese
- 16 ounces shredded mozzarella cheese
- 1 Green Pepper (chopped-optional)
- 8 oz of sliced mushrooms (optional)
- In a large skillet over medium heat cook the ground beef, onion, green pepper, mushrooms and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well mixed. Cook until heated through.
- In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
- Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a single layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
- Cook in the Slow Cooker on low 4-6 hours.
2.1.7
Tags: crock pot, easy dinner, free recipes, italian, slow cooker
Jan
11
2012
Wow-it seems like football season just started yesterday and now the Super Bowl is less than a month away. I am a Packer fan, and my son is a Giants fan, so we are looking forward to a very interesting game day this coming weekend, with some great food treats to go along with it.
This Asian chicken wings recipe is just bursting with flavor and makes a great game day entree, your guests and family will love them. My first thought was “Peanut Butter on Chicken Wings”, you have to be kidding; but it is absolutely delicious. Give you and your guests a treat during the game this week end and enjoy.
| Asian chicken wings Recipe |
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Recipe type: Entree
Author: Admin
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 2-1/2 pounds whole chicken wings
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons paprika
- 1/4 teaspoon pepper
- Oil for deep-fat frying
- 2 teaspoons sesame seed
- SAUCE:
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 2 teaspoons Louisiana-style hot sauce
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons lemon juice
- 1-1/2 teaspoons soy sauce
- 1/2 teaspoon ground ginger
- Cut chicken wings into three sections; discard wing tip sections.
- In a large reseal able plastic bag, combine the flour, salt, paprika and pepper.
- Add wings, a few at a time, and shake to coat.
- In an electric skillet or deep fryer, heat oil to 375°.
- Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once.
- Drain on paper towels. Transfer wings to a large bowl and keep warm.
- In a small saucepan, combine the sauce ingredients.
- Cook and stir over medium heat for 1-2 minutes or until smooth.
- Pour over chicken wings and toss to coat.
- Sprinkle sesame seed and Serve immediately.
2.1.7
Tags: football season recipe, gameday recipe, tailgating recipe
Jan
09
2012
This is a great tasting salad with the taste of garden freshness. It seems like every time I make a pasta salad we are using salad dressing or Mayo so I decided to go with something a little lighter for a change. The olive oil vinegar combination along with the other ingredients is a delicious combination in this Italian Pasta Salad Recipe. This is a large recipe and could easily be used as a dish for a pot luck dinner, or some type of social. The original recipe called for provolone cheese, but I substituted mozzarella and it worked out just fine. Enjoy
| Italian Pasta Salad Recipe |
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Recipe type: Side Dish
Author: Admin
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 10
- 1 (1 lb) box Rainbow Rotini
- 2 cups chopped green peppers
- 2 cups diced tomatoes
- 1 1/2 cups chopped red onions
- 1/2 lb cubed mozzarella cheese
- 1/2 lb sliced pepperoni
- 1/2 cup sliced black olives
- Ingredients for Dressing
- 3/4 cup extra virgin olive oil
- 3/4 cup red wine vinegar
- 1/4 cup sugar
- 1 tablespoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Mix together dressing first and set aside until sugar is dissolved completely.
- Cook pasta according to box directions and rinse under cold water until cool.
- Slice the sliced pepperoni circles in half and separate slices.
- Mix together all pasta ingredients.
2.1.7
Tags: easy recipes, free recipes, itailian recipes, pot luck recipe, Side Dish, Simple Recipes
Jan
07
2012
I don’t have any Mexican restaurants close by so unless I am planning a trip out of town in order to have Mexican cuisine I am required to prepare it myself. It has been awhile since I had Chicken Enchiladas so I decided to give this Chicken Enchiladas Recipe a try. The original recipe called to mix the sour cream in with the chicken during preparation, but I decided to hold it out and use the sour cream as condiment on top of the Enchiladas which I think was a good choice. This is a pretty hefty recipe, and will serve eight. Most of the time involved with this Chicken Enchiladas Recipe, is cooking the chicken; other than that it is a simple recipe with a delicious combination of flavors.
Recipe type: Main
Author: Admin
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 8
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1 pint sour cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 1 cup chopped green bell pepper
- 3 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat.
- Cube the chicken and set aside.
- In the same skillet used to cook the chicken; cook the green pepper, garlic and onions, till onions are translucent.
- Then add 1 cup Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder.
- Divide the mixture equally between 8 tortilla wraps. Arrange in a 9×13 inch baking dish and Cover with taco sauce and 1 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes.
- Cool 10 minutes before serving, and top with sour cream.
2.1.7
Tags: easy recipes, free redipes, mexican food, Simple Recipes
Jan
05
2012
Another knock off recipe that is very close to the original from Outback Steakhouse’s Macaroni and Cheese. This recipe is very simple with a minimal amount of ingredients. There is a good chance you may have most, or all of it on hand already. This Mac and Cheese recipe is very smooth and creamy and goes great as a side dish with almost any meal. Give this Outback Steakhouse Macaroni and Cheese Recipe a try and enjoy.
| Outback Steakhouse Macaroni and Cheese Recipe |
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Recipe type: Entree
Author: Admin
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
- 1 (12 ounce) packages of medium-size rigatoni pasta or elbow macaroni
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- Salt and pepper to taste
- 1/8 teaspoon paprika
- 1/2 lb store-brand processed cheese, cubed (Velveeta or American)
- Prepare rigatoni or elbow macaroni using package instructions. (Drain and set aside)
- While pasta is cooking, in a large saucepan on medium heat, melt butter, Add flour, stirring constantly. Mixture should thicken.
- When flour thickens, add milk, salt, paprika and cheese cubes. Stir constantly until the sauce thickens but is smooth.
- The cheese sauce should resemble an extra-thick cream. If mixture is too thick, add little more milk.
- Pour the drained pasta into the sauce and gently stir until pasta is completely coated.
2.1.7
Tags: free recipe, outback, Side Dish, simole reipe
Jan
02
2012
Left over ham, and the ham bone? Actually my favorite is a boiled dinner, but unfortunately the rest of the family did not agree, so this Slow Cooker Ham Bone and Beans Recipe won. It is always a challenge what to do with the Holiday leftovers, so I decided on a recipe I thought would freeze well for later use. Knowing that beans always freeze very well this was a good choice. I have tried to freeze boiled dinner in the past, just to find out it does not freeze very well. Seeing as it is the Holidays, and thing are kind of hectic, the slow cooker was a perfect fit to save some time. Just get it ready, and set it and forget it and you are ready to go about your day and you will have a nice hot bowl of ham and beans waiting for you when you get home. Enjoy
| Slow Cooker Ham Bone and Beans Recipe |
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Recipe type: Main
Author: Admin
Prep time: 30 mins
Cook time: 9 hours
Total time: 9 hours 30 mins
Serves: 10
- 1 meaty ham bone or 4 -6 ham hocks
- 1 large yellow onions, chopped
- 2 stalks celery, minced
- 1 carrot (shredded)
- 2 bay leaves
- 1 tablespoon minced garlic
- 1 lb great northern beans, rinsed and picked over
- 6 -8 cups low sodium chicken broth
- 1/2 teaspoon pepper
- Add onion and celery to crock pot.
- Place ham bone or hocks on top of onion and celery.
- Pour rinsed beans around ham and sprinkle with pepper.
- Add bay leaves and garlic.
- Add chicken stock and stir to combine all ingredients cover and cook on low for 8 hours.
- When ham is tender (6-7 hours) Remove meat from bones (discarding fat and bones) and return meat to the pot. Stir to combine and break up ham pieces.
- When done skim any fat off and discard bay leaves.
- If you have the time this goes great served with fresh homemade bread.
2.1.7
Tags: free recipe, holiday recipe, left over recipe, simple recipe
