Biscuits and Sausage Gravy

Listen, it's the holidays. That means good ol' comfort food. And fabulous hearty meals.

This is probably one of John's favorite breakfasts. And it couldn't be easier to make. Don't let the gravy scare you. I promise it is so easy!

Biscuits and Sausage Gravy

6 biscuits (homemade, or your favorite store bought biscuit)

1 pound of hot breakfast sausage (like Jimmy Dean)

1/4 cup flour

2 cups milk

salt and pepper to taste

While your biscuits are baking, brown the sausage in a large skillet. Once the sausage is browned and crumbled sprinkle in the flour. Stir in the flour a cook for a couple minutes. The flour will absorb all of the oil so don't drain it. Slowly stir in the milk and stir until the gravy thickens. You may use a whisk but I just use a flat wooden spoon. Taste the gravy and then season with salt and pepper. You will definitely need salt, but taste it to know how much. It is different each time I make it!

Break the biscuits in half and spoon the gravy over the biscuits.

Don't worry, I haven't gone anywhere!

These past few weeks have been so busy but I'm still cooking!

I have about 10+ recipes to post so stay tuned. They'll start showing up here tomorrow.

The Ultimate BLT

My husband LOVES LOVES LOVES BLT's. He could eat them everyday for lunch and not get tired of them. What am I saying, I really think he would eat them for every meal and not get tired of them.

So when he mentioned to me that we hadn't had them in a while I knew I was failing as a wife. You gotta give your husband what he wants! I make brown sugar bacon, mash the avocado because I hate it when there are slices of avocado on a sandwich and they slide out. I've tried to amp up a normal BLT and created what I think is the ultimate BLT.

You decide.

The Ultimate BLT

this makes 2 sandwiches

8 slices of center cut bacon

light brown sugar

freshly ground black pepper

2 avocados

1 tablespoon light mayo

2 butter lettuce leaves

4 slices of tomato

4 slices grainy whole wheat bread toasted

Preheat your oven to 375 degrees. Using a broiler pan or a sheet pan with a cooling rack on top (you want something that can drain the bacon as it cooks) place the bacon on the pan. Sprinkle brown sugar over each slice of bacon. Then sprinkle with the black pepper. This friends is brown sugar bacon and it is out of this world. Bake for about 10-15 minutes or until crispy. Watch it closely and check it often to make sure it doesn't burn.

Mash the avocado and then mix with the mayo. You can omit the mayo but it makes it really creamy. Spread on each slice of the toasted bread.

Each sandwich gets 2 slices of tomato and a piece of lettuce. Top with the bacon and then put your sandwich together and eat!

Pear Crisp with Spiked Cream

I love crisps/crumbles in the fall! They are perfect because they are absolutely delicious, easy to make and when they bake they make your home smell heavenly.

I used fat free whipped topping to keep the calories low and added the bourbon to add a depth of flavor and take away from the packaged taste. You can of course whip your own heavy cream and use the real stuff which I prefer. But you gotta pick your battles.

You may also use vanilla extract instead of the bourbon if you don't like cooking/baking with alcohol. Either way, I promise you will love this!

Pear Crisp with Spiked Cream

FILLING:

13 peeled and cubed Bosc pears
1 tablespoon sugar
1 tablespoon all-purpose flour
the juice of 2 lemons
1 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray

TOPPING:
1/2 cup all-purpose flour
1 cup regular oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
Dash of salt
1/2 stick chilled butter, cut into small pieces

fat-free whipped topping, thawed

1 tablespoon bourbon

Preheat oven to 375 degrees. To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

To prepare topping, combine flour, oats, sugar, cinnamon, and salt in a small bowl; stir to combine. Cut in butter with a pastry blender until mixture is crumbly. Sprinkle oat mixture evenly over pear mixture. Bake at 375 degrees for 50 minutes or until browned on top.

Mix bourbon and whipped topping together and serve with crisp.

Orecchiette with Wild Mushrooms

I love pasta and I love mushrooms. So when I found this recipe I knew that I would love it. I made quite a few changes though. I used a different shaped pasta, way less butter and added olive oil and reduced the amount of heavy cream. The original recipe called for sherry and I prefer marsala wine with mushrooms. The recipe posted below is with my changes.

Orecchiette "little ears" really holds onto the sauce. The little cups fill with the sauce it is so good. The marsala adds such a richness to this dish. Perfect!

Orecchiette with Wild Mushrooms

adapted from Cooking Light

1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked orecchiette pasta
3 1/2 teaspoons salt, divided
1 teaspoon butter

2 teaspoons extra virgin olive oil
1/4 cup finely chopped shallots
4 ounces wild mushrooms, coarsely chopped
2 garlic cloves, minced
2 tablespoons dry marsala wine
2 ounces grated Parmigiano-Reggiano cheese
2 tablespoons heavy whipping cream
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil

Rinse porcini mushrooms thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini mushrooms.

Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Melt butter and olive oil in a large skillet over medium-high heat. Add shallots, mushrooms, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, marsala, and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.

Reduce heat to medium. Stir in pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, remaining 1/4 teaspoon salt, cheese, cream, and pepper; toss well to combine. Drizzle with oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates.