Good Okra Tip

We told you we’d be trying new things and learning new things. With fall coming up, we’re thinking of soups and stew-like dishes involving okra. We learned that adding acidity of some sort (such as tomato products or vinegar) to okra cuts out the sliminess that okra has after it’s cut. We’ve never worked with fresh okra before so this is a good tip to know ahead of time !

Advertisements

First Time Sausage Gravy with Biscuits

This is the first time we’ve ever made sausage gravy and we decided to make our own recipe for it. In the past mommy didn’t have enough confidence in herself to try and make this but we’re trying to be braver, try new things, and just have more confidence in ourselves.

Ingredients

  • 1 cup flour
  • 1 lb. Jamestown brand hot pork sausage
  • 5 ½ cups whole milk
  • Kosher salt and freshly ground black pepper
  • 1 can Grands! Flaky Layers Biscuits

Directions

  1. Cook the biscuits according to the instructions on the package.
  2. While the biscuits are cooking in the oven, take a large skillet out and cook the sausage over low heat until fully cooked. Scoop the sausage out (keeping as much of the grease in the skillet as you can) and place it in a paper towel-lined bowl (or plate), leaving it off to the side for now. Stir in the flour until fully combined with the sausage grease. Slowly stir in the milk and season with salt and pepper to taste. Add the sausage back into the skillet, mixing it in so it’s evenly distributed throughout the gravy. Split open a biscuit and pour the sausage gravy over the biscuit.

Yields: 7 cups of gravy

Because of the sausage, there was a spiciness to the gravy that we enjoyed. The flavor of the sausage actually reminded us of a hot sauce flavor. We might try to tweak the flavor of the gravy a little bit but overall we were happy with how this turned out. Not bad for our first time !

We weren’t paid in any form to promote Jamestown or Grands.

Hope you enjoy life !

Green-Veggie Fried Rice

Ingredients

  • 2 eggs
  • 1 tsp. soy sauce (we used reduced-sodium soy sauce)
  • 1 tsp. toasted sesame oil
  • 1 Tbsp. vegetable oil
  • 1 clove garlic, minced
  • 1 tsp. minced fresh ginger
  • 2 cups shredded green cabbage
  • ¾ cup frozen shelled sweet soybeans (edamame), thawed
  • ½ cup frozen peas, thawed
  • 2 cups cooked brown rice, chilled
  • 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • ¼ cup sliced green onions
  • Crushed red pepper (optional) (we definitely used this)

Directions

  1. Take a small mixing bowl out and add the first two ingredients to it, stirring to combine. Take a wok or large skillet out (we used a large skillet) and pour the sesame oil in. Set the heat to medium and wait for the oil to get hot. Once hot, pour the egg mixture into the skillet, stirring the eggs carefully until they’re fully cooked. Take the eggs out of the skillet afterwards, letting them cool down some before cutting the eggs into strips.
  2. Using the same skillet you just cooked the eggs in, pour the vegetable oil in and turn the heat up to medium-high. Once the oil’s hot, toss the garlic and ginger in, stirring constantly for 30 seconds. Now put the cabbage in, continuing to stir constantly for an additional 2 minutes. Toss the edamame and peas in, stirring constantly for 2 minutes. Now add the rice in, as well as pouring the 2 Tbsp. of soy sauce in, stirring long enough for all ingredients to be heated through (the suggest that this could take possibly somewhere between 2 to 4 minutes). Now add the green onion slices in as well as returning the egg strips to the skillet, stirring for a final minute. Now take the skillet off the heat and divide into 4 portions. Top your own portion with crushed red pepper flakes if you’d like.

This is in our Favorites collection because it’s healthy and scrumptious. It’s tasty whether you do or don’t use the crushed red pepper flakes.

Recipe source unknown.

Vegetable Enchiladas

Ingredients

  • 2 Tbsp. olive oil (we used extra-virgin olive oil), plus more for the baking dishes (we used PAM for the baking dishes)
  • 2 tsp. ground cumin, divided
  • ¼ cup all-purpose flour (we spooned the flour into the measuring cup and then leveled it afterwards)
  • ¼ cup tomato paste
  • 1 can (14.5 oz.) reduced-sodium vegetable broth (we used chicken broth since we had it in the cupboard)
  • ¾ cup water
  • Coarse salt (we used kosher salt) and ground pepper (we used freshly ground black pepper)
  • 3 cups grated pepper jack cheese (12 oz.), divided (we used habanero jack cheese)
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 1 (10 oz.) package frozen corn kernels, thawed
  • 6 scallions, thinly sliced, white and green parts separated
  • 16 (6-inch) corn tortillas
  • 1 bunch of scallions, sliced (the recipe doesn’t call for this, but we used it to sprinkle over individual portions)

Directions

  1. Take a medium-sized saucepan out and pour the two tablespoons of oil in, setting the heat to medium. Once the oil’s hot, add in 1 tsp. of cumin along with the flour and tomato paste, whisking constantly for 1 minute. After that minute passes, whisk in the broth and water. Turning the heat up if necessary, bring the sauce mixture to a boil. Turn the heat down now so that the sauce is at a  simmer and let it cook for 5 to 8 minutes or until the sauce has slightly thickened. Season the sauce with salt and pepper (we used around ½-¾ tsp. of salt and ¼-½ tsp. of pepper) and leave it off tot he side for now.
  2. Now we get started making the filling ! Take a large mixing bowl out and mix together in it: 2 cups of the cheese, beans, spinach, corn, scallion whites, and the remaining cumin. Season with salt and pepper (we used roughly ½ tsp. kosher salt and forgot to measure the pepper).
  3. Preheat your oven to 400 degrees. Take two 8-inch square baking dishes out and lightly oil (or spray with PAM like we did) the inside of the dishes. Stack all the tortillas and wrap them in damp paper towels, microwaving them for 1 minute on HIGH or if you’d like, stack and wrap the tortillas in aluminum foil before placing them in the oven for 5 to 10 minutes to get heated up. We actually just heated our tortillas up one at a time in a small skillet over LOW heat. Take each heated tortilla and place a heaping 1/3 cup of filling down the middle. Roll up each tortilla tightly and place them in the baking dishes, seam side down. We actually had some filling left over afterwards so we just spread it out around the end of the enchiladas.
  4. Take the sauce and spread it evenly over the enchiladas, followed by the remaining cheese. Stick the dishes in the oven to cook, uncovered, for 15 to 20 minutes or until the enchiladas are hot and bubbly. Pull the dishes out and sprinkle the scallion greens over the top, letting the enchiladas sit for 5 minutes before serving.

We love this dish ! It could be nostalgia, but the sauce flavor and the textures of the tortillas reminded us of these really tasty frozen t.v. dinners we used to get that aren’t sold anymore. The additional sliced green onions that we chose to add on add a really nice sharpness and crunch.

Recipe source unknown.

We weren’t paid in any form to promote PAM.

Lemonade Icebox Pie

Ingredients

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • ¾ cup thawed lemonade concentrate
  • 1 carton (8 oz.) frozen whipped topping, thawed
  • Yellow food coloring, optional (we didn’t use it)
  • 1 graham cracker crust (9 in.)

Directions

  1. Take a large mixing bowl out and add the cream cheese and condensed milk to it, beating them together until the mixture is smooth. Now take the lemonade concentrate and beat that in. Next thing to do is fold* in the whipped topping and food coloring (if you’re using the coloring that is) and pour it into the crust. Cover the pie and stick it in the fridge until it’s set and you’re ready to eat.

*We were afraid of the whipped topping breaking by the time we were done folding it in so we just beat it in for a few seconds, just long enough for it to be mixed in.

This really did come out tasting like lemonade !

We got this recipe from Taste of Home.

We weren’t paid in any form to promote Taste of Home.

Hope you enjoy life !

Midnight & Enchiladas

Hi everybody, hope you’ve had a good day so far. Tonight we had Creamy Spinach Enchiladas but we had to share this picture with you ! This is our cat Midnight, we think he fell asleep but there is a chance that the fumes from the shoe knocked him out !

Hope you enjoy life !