Tuesday, July 21, 2009

In the Kitchen: Sausage Gravy

I have a guest chef in the kitchen today as my fiance, Tyler, exposes his roots and shares his hand-me-down Sausage Gravy recipe with us! There are no fancy ingredients and it's not hard to make, but the key to its deliciousness lies in the technique and, most importantly, the pan you use. Put away the non stick teflon, pull out the stainless steel and get ready to clog a few arteries! You will find a link to a printable recipe card at the end of this post.

Prep Time: 5 min | Cook time: 20 - 30 min | Serves about 4 - 6

1 lb pork sausage (we use the kind that comes in a tube)
3 cups of milk
heaping 1/2 cup of flour
salt and pepper to taste

Cut the sausage into 1" slices and begin cooking over medium heat in a stainless steel skillet. A NON STICK SKILLET WILL NOT WORK! You want the meat to stick to the bottom of the pan so just let it sit.

In the meantime, pour the milk into a mixing bowl and add the flour.

Mix with a whisk until well blended. We use a glass bowl so it's easy to check for lumps that may be hiding on the bottom!

Now back to the sausage… continue cooking over medium high heat without stirring or moving the sausage until a thin layer sticks to the bottom of the pan. You will then begin to break up and brown the sausage, leaving a thin layer stuck to the bottom of the pan.

As the rest of the sausage is cooking, move it to one side of the pan, letting exposed grease simmer and brown onto the surface of the skillet. Move the sausage again and repeat until most of the skillet surface is covered with browned grease. This is where you get most of your flavor and the grease will not simmer down while under the sausage, it needs to be exposed in the pan.

Once the sausage is cooked, add the milk and flour mixture along with salt and pepper to taste. Cooking over medium heat, scrape the burnt sausage and grease off the bottom of the pan as it softens up. Continue cooking and stirring until gravy thickens to your liking.

If it is too thick or you would like more gravy, you can add more milk.

Serve over biscuits or toast with a side of Hashbrown Casserole and cinnamon rolls and you have a stick-to-your-ribs breakfast that is sure to please! It's also delicious over scrambled eggs, omelets and potatoes.

You can find more easy and delicious recipes here.

Tuesday, July 7, 2009

In the Kitchen: Zebra Brownies

We're back to the best part of any meal this week, dessert! An easy, delicious twist on the classic brownie, cream cheese lovers get your aprons on because you are going to love this one. You will find a link to a printable recipe card at the end of this post.

Prep Time: 20 min | Bake time: 30 min | Serves 24

Filling Ingredients:
2 pkgs cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

Brownie Ingredients:
22.5 oz pkg fudge brownie mix
1/3 cup very hot water
1/3 cup oil
1 egg

Heat oven to 350°. Generously grease the bottom only of a 13x19 pan.

In a small bowl, blend all filling ingredients.

Beat at medium speed until smooth, about 1 minute. Set aside. But I first recommend a little taste test :)

In a large bowl, combine all brownie ingredients, beat 50 strokes with a spoon.

Spread half of the brownie batter in prepared pan. Spoon cream cheese mixture over batter, speading to cover.

Place spoonfuls of remaining batter on top of cream cheese and marble with a butter knife.

Bake at 350° for 30 to 35 minutes. Cool and refrigerate for about one hour before serving.

If you have even the tiniest lack of self control, I recommend you turn your eyes away from the brownies and forget you ever saw them, because I dare you to eat just one! Otherwise, eat up and enjoy! I'd love to hear what you think if you give this yummy treat a try.

You can find more easy and delicious recipes here.