Andouille Sausage Gravy

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Andouille Sausage Gravy

Spinach and Cheeze Scramble

Ingredients

  • 1 tablespoon canola oil
  • 1 medium shallot, diced
  • 2 garlic cloves, minced
  • ¼ cup diced cremini mushrooms, stems removed
  • 1 pound firm or extra-firm tofu, drained* (we used firm tofu)
  • ½ teaspoon turmeric
  • 1 teaspoon paprika (we used smoked paprika)
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • ½ teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • 2 to 3 handfuls baby spinach (about 2 cups) (we went with the 2 cup measurement)
  • 1/3 cup nutritional yeast

Directions

  1. Pour the oil into a large skillet, setting the heat to medium. Once the oil’s hot, toss in the minced shallot, stirring for a minute. Add the mushrooms and garlic to the skillet, continuing to stir constantly for another minute.
  2. Take the tofu and crumble it into the skillet (the tofu should be crumbled into a small or medium size). Once all the crumbled tofu is in the skillet, add the following ingredients to the skillet, stirring until the tofu is coated in these ingredients: paprika, turmeric, thyme , cumin, Italian seasoning, red pepper flakes, and the salt.
  3. Continue stirring for another 5 to 10 minutes or until the tofu has reached your desired texture.
  4. Add the spinach into the skillet, stirring just long enough for the spinach to get wilted (they say this will take between 2 to 3 minutes). Turn the heat off and add in the nutritional yeast, stirring until it’s equally distributed throughout the dish. Serve immediately.

*When you drain your tofu, make sure to leave a little bit more water in the tofu than you normally would. This extra water is supposed to help the tofu absorb the flavors from the herbs, spices and seasoning.

This is going in our favorites, it tasted that good ! You definitely get some heat in this but you also taste a cheesy flavor in this thanks to the nutritional yeast. This was filling, delicious and will definitely be something we make again in the future for breakfast ! Hope y’all will enjoy this as much as we did !

This recipe came from the cookbook “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.

We weren’t paid in any form to promote the cookbook.

Take care everybody !

Wild Mushroom Frittata

Ingredients

  • 4 Tbsp. butter (we used unsalted butter)
  • 2 cups sliced mixed wild mushrooms (we used shiitake mushrooms)
  • 1 shallot, finely chopped
  • 1 Tbsp. chopped fresh thyme, plus more for garnish
  • 12 eggs, beaten (we used large eggs)
  • ¼ cup grated Parmesan, plus more for garnish

Directions

  1. Preheat the oven to 425 degrees. Add the butter to a medium ovenproof skillet*, setting the heat to medium. Once the butter’s melted, add in the mushrooms, shallot and tablespoon of thyme. Stir the mushroom mixture around now and then for 8 minutes or until the mushrooms brown. Add the eggs and ¼ cup of Parmesan to the skillet, seasoning afterwards (we decided to add a teaspoon each of kosher salt and freshly ground black pepper). Place the skillet in the oven for 15 minutes or until the eggs have just set (took us 10 minutes). Pull the skillet out of the oven and top with additional Parmesan and thyme if you want (we did).

Seves 4 to 6

*We weren’t sure what they meant by “medium” so we used our 12-inch cast-iron skillet.

This was the first time we made a frittata and it was delicious ! You get a little bit of that “meaty” texture from the shiitake mushrooms and while you can taste the Parmesan and oregano, it’s not a “punch you in the face” flavor, it’s more subtle. Hope you’ll like this as much as we did !

Recipe source unknown.

Take care everybody !

Breakfast Enchiladas

Ingredients

  • 1 (1-lb.) package hot ground pork sausage
  • 2 Tbsp. butter
  • 4 green onions, thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 14 large eggs, beaten
  • ¾ tsp. salt (we used table salt)
  • ½ tsp. pepper (we used freshly ground black pepper)
  • Cheese Sauce
  • 8 (8-inch) soft taco-size flour tortillas
  • 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
  • Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro

Directions

  1. Preheat your oven to 350 degrees. Take a large nonstick skillet out and stirring frequently, cook the sausage in it over medium-high heat for 6 to 8 minutes or until the sausage has crumbled and is fully cooked. Take the sausage out of the skillet and place it on a paper towel-lined plate. Drain the sausage of as much grease as possible, pressing it between paper towels. Wipe the skillet clean before moving onto step 2.
  2. Add the butter to the skillet and set the heat to medium. Once the butter’s melted, add in the green onions and 2 tablespoons of cilantro, stirring for 1 minute. Add the eggs, salt and pepper in. Let it cook (don’t mess with it at all) for 2 minutes or until the eggs start to set on the bottom. Gently draw the cooked edges away from the sides of the skillet,  forming large pieces. Cook for 4 to 5 minutes or until the eggs are thickened but still moist, stirring occasionally (don’t overstir). Take the skillet off the heat and gently fold in the sausage and 1 ½ cups of the Cheese Sauce.
  3. Take a 13 x 9-inch baking dish out and lightly grease the inside of it. Spoon about ¾ cup of the egg mixture down the center of each flour tortilla, rolling it up afterwards. Place it seam side down in the greased baking dish. Repeat with remaining tortillas. Pour the remaining Cheese Sauce over the tortillas, sprinkling it with the Monterey Jack cheese afterwards.
  4. Stick it in the oven for 30 minutes or until the sauce is bubbly (ours took 25 minutes but our oven runs a little hotter so your sauce may take longer to get bubbly). Serve with the desired toppings.

Cheese Sauce recipe*

Ingredients

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 3 cups milk (we used whole milk)
  • 1 (8-oz.) block Cheddar cheese, shredded (about 2 cups) (we used 2 cups)
  • 1 (4-oz.) can chopped green chiles
  • ¾ tsp. salt (we used table salt)

Directions

  1. Take a heavy saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, whisk in the flour until the mixture looks smooth. Continue whisking constantly for an additional minute. Gradually whisk in the milk, turning the heat up to medium. Whisk constantly for 7 minutes or until it’s thickened. Once thickened, take the saucepan off the heat and whisk in the cheese and remaining ingredients until the cheese has completely melted.

*It’s best to start making the sauce around the time that the sausage goes into the skillet.

This breakfast dish has a lot of ingredients in it that mommy loves so we decided to try it out and it turned out delicious ! You can catch a nice level of flavor from the green onions in the egg mixture but nothing from he cilantro. The green onions don’t overwhelm the eggs. They just add a nice subtle flavor to them. Even though we love the flavors of the yummy sausage, cheese sauce and the Monterey Jack cheese on top of the enchiladas they do start to feel a bit heavy on the tummy but the fresh ingredients help cut through that. The acidity of the tomatoes, “sharpness” of the green onions and the wonderful unique flavor of the cilantro all work so wonderfully with the enchiladas. This is definitely worth fixing again !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Blueberry Cheesecake Flapjacks

Ingredients

  • 1 pkg. (3 oz.) cream cheese, softened
  • ¾ cup whipped topping
  • 1 cup all-purpose flour
  • ½ cup graham cracker crumbs
  • 1 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 eggs, lightly beaten
  • 1-¼ cups buttermilk
  • ¼ cup butter, melted
  • 1 cup fresh or frozen blueberries (we used frozen blueberries)
  • ¾ cup maple syrup, warmed
  • Additional blueberries, optional (make sure to thaw the blueberries if you’re using frozen ones)

Directions

  1. For the topping, take a small mixing bowl out and add the cream cheese and whipped topping to it, beating them together until smooth. Stick this in the fridge until you’re ready to serve the flapjacks.
  2. In a large mixing bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter in a separate mixing bowl. Stir the egg mixture into the large mixing bowl just long enough for the dry ingredients to get moistened. Fold in the blueberries (we waited until the last second to add the blueberries in so that the whole batter didn’t turn purple).
  3. Pour ¼ cup of the batter onto a greased hot griddle (we just used a skillet). Flip the pancake when bubbles form on the top, continuing to let it cook long enough for the second side to turn golden brown. After all the batter’s been cooked up, spread the topping over the flapjacks and top with the warm syrup and (if you want) extra blueberries.

This is definitely a fun-day breakfast dish. Sure the pancakes on their own is something you could have any day but the cream cheese/whipped topping mixture is what really makes it a fun-day dish. It’s sweet and tangy and really does make you feel like you’re eating a blueberry cheesecake. You can’t help but smile while you’re eating this dish !

We got this recipe from Taste of Home.

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

Take care everybody !

Breakfast Grilled Cheese

Ingredients

  • 1/3 cup whipped cream cheese
  • ¼ cup small-curd cottage cheese
  • 2 Tbsp. confectioners’ sugar, plus more for topping
  • 4 frozen waffles (untoasted)
  • 1 to 2 Tbsp. jam (any flavor) (we used strawberry flavored jam) (we used 2 Tbsp. per waffle sandwich to create the ooze effect and to fill the pockets)
  • 1 Tbsp. unsalted butter, plus more if needed
  • Ground cinnamon, for topping

Directions

  1. Take a medium-sized mixing bowl out and add the cream cheese, cottage cheese and confectioners’ sugar to it, stirring to combine. Take half the waffles and spread your desired amount of jam over them. Now take the mixture from the bowl and spread that over the jam and top with the other two waffles left.
  2. Take a large skillet and add the butter to it. Turn the heat up to medium-high* and let the butter melt in the skillet. Once the butter’s fully melted, place the sandwiches in the skillet and let them cook until they look nice and golden and have a nice crispiness to them, cooking the sandwiches for roughly 3 minutes* per side, adding additional butter to the skillet if necessary. (Don’t be afraid to turn down the heat if the sandwiches are cooking too quickly.)
  3. Once the sandwiches are done cooking, take them out of the skillet and let them sit for one minute. Sprinkle confectioners’ sugar and cinnamon over the sandwich if you want.

*We cooked ours on medium-low heat for 2 minutes per side.

Serves 2.

We really loved this dish. It felt like a “funday” breakfast to us. We found that the cinnamon added more flavor but we still enjoyed the dish without the cinnamon or extra confectioners’ sugar. The filling was sweet and a little tangy, we enjoyed the creaminess of it against the crunch of the waffles. In order to enjoy that contrast though, you need to eat it right after it’s done cooking. Unfortunately the sandwich will get soft as it sits.

We got this recipe from Food Network Magazine.

We weren’t paid in any form to promote Food Network Magazine.

Take care everybody !

One Pan Banana Bread

On Friday the 8th, we did our last bit of prep shopping before Irma rolled through. We had got some bananas and we overestimated how many would be eaten before they got too ripe. Not wanting food to go to waste, decided to let them sit a little bit longer so they’d be perfect for banana bread. We had to buy some eggs but that was the only new cost involved since we had all the other ingredients on hand already. We didn’t use nuts since my father doesn’t like nuts. It worked in our favor this time since we didn’t have the money to spend on them anyhow. We’re sure the nuts would provide a nice contrasting texture for the bread but the banana bread is delicious even without them ! Bonus to making this banana bread is that it makes the house smell wonderful ! It’s awesome when you walk into the house and the aroma of the bread baking hits you. It’ll make you want to eat it as soon as possible.

Ingredients

  • 1/3 cup vegetable oil
  • 1 ½ cups mashed ripe bananas
  • ½ teaspoon vanilla
  • 3 eggs
  • 2 1/3 cups Bisquick baking mix
  • 1 cup sugar
  • ½ cup chopped nuts (we didn’t use it)

Directions

  1. Preheat your oven to 350 degrees. Take a 9 x 5 x 3-inches loaf pan out and thoroughly grease the bottom of the pan (we lined the inside of the pan with aluminum foil* and sprayed the bottom foil with cooking spray). Mix all the ingredients together in the loaf pan using a fork until just combined, followed by mixing it vigorously for 1 minute (we mixed the ingredients together in a large mixing bowl and then poured it into the loaf pan to avoid scratching up the pan).
  2. Stick the pan in the oven for 55 to 66 minutes or until a wooden toothpick inserted into the middle comes back out looking clean. Let the bread cool for 5 minutes before running a knife or metal spatula around the sides of the loaf and gently pressing on the loaf and taking it out of the pan (our way is easier*).

*It just dawned on us on one day “Why not try this with aluminum foil?”. Without the aluminum foil, it’s harder to get the loaf pan cleaned up plus the inside would get scratched up from us trying to get the bread out of the pan. We didn’t think the aluminum foil would affect the cooking so we went for it. It was one of those moments where you go “Omg why didn’t we think of this before?”. It’s so easy to pull the bread out of the pan and then just toss the aluminum foil afterwards. No muss, no fuss !

(This is what our bananas looked like that we used for this recipe.)

(Wanted to show you the consistency of our bananas after we mashed them.)

Delicious on its own or with some butter spread on it. Good for breakfast or for snacking on.

If you want banana bread but don’t have ripe bananas, you can sometimes find ripe bananas on sale in the produce area of your supermarket. One time mommy didn’t have as much of the bananas as what the recipe called for so she decided to use unsweetened applesauce as a substitute for the rest needed since it seemed like it had a similar texture and some natural sweetness. Turned out really well !

Recipe source unknown.

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

Take care everybody !