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Recipes

Gravy-Stuffed Biscuits {recipe}

I can’t say I’ve ever made biscuits and gravy. I love them and they make me think of my Dad and my Husband, but I’ve never made them.

A few weeks ago, Husband tagged me in a Tasty video on Facebook – Gravy-Stuffed Biscuits. They looked DIVINE and we vowed to make them together one weekend.

Well, we stuck to our vow and we are very impressed with ourselves because they were absolutely amazing. They’re so easy, and put a unique twist on the classic breakfast recipe. Next time we have to take a dish to a brunch or have people stay the night with us, these will be first on our list to make.

I hope you enjoy them as much as we did!

G R A V Y  –  S T U F F E D   B I S C U I T S 

Ingredients:

  • 14 oz. ground italian sausage
  • 3 tablespoons flour
  • 1½ cups milk
  • 8 biscuits – we used fluffy, buttery biscuits!
  • S+P and other seasoning options: italian seasoning, basil, thyme, sage

Directions:

1. Cook the sausage over medium-high heat.

2. Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.

3. Add the milk in several increments while whisking.

4. Season with S+P and anything else you may have – we used some italian seasoning.

5. Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.

6. Fill a well-greased ice-cube tray with the gravy OR if you’re like us and don’t have an ice-cube tray, you can use liners in a cupcake pan.

7. Freeze for 30-40 minutes.

8. Pre-heat the oven to 350.

9. Flatten out the biscuits, and place a cube of gravy into each of the biscuits.

10. Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top. Roll the biscuit balls to smooth them out.

11. Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom.

12. Bake for 20-30 minutes.

If you have leftover gravy, re-heat it and add on top! It would also be good to make gravy without sausage just for dipping.

xo xo

You might also enjoy: Slow Cooker Cuban SandwichesTwo New Easy Weeknight Meals: Butter Chicken + Sloppy Joe Stuffed Peppers


Slow-Cooker Cuban Sandwiches {recipe}

I thought I didn’t like Cuban sandwiches. I had no reason not to, and had never tried them, but I just didn’t like them.

Then we watched the movie Chef. If you like food trucks and indie movies, add this to your list immediately because the movie was incredible, and guess what – it made me really want to eat a Cuban sandwich.

We’ve found a place locally that serves amazing Cubans – Pinnacle Bar and Grill in Rogers. But then I saw this recipe for Slow-Cooker Cuban Sandwiches in a magazine and had to try it.

It wasn’t quite the same, but it was so easy and made a ton of food. This would be great to make for a football watch party or a family gathering. You make the pork in the crockpot (which is so tender and delicious!!) then anyone can add whatever toppings they want. Of course I would recommend you stick with the traditional Cuban of ham, swiss, pickles and dijon mustard.

Weekend plans complete: Make slow-cooker cuban sandwiches and watch Chef. 

Enjoy!

S L O W – C O O K E R   C U B A N   S A N D W I C H E S 

Ingredients

  • 2lb boneless pork shoulder roast
  • 6 garlic cloves, finely chopped
  • 1 tsp. salt
  • 1 cup chicken stock
  • 2 tbsp. fresh lime juice
  • 6-in. sub rolls (we used King’s Hawaiian subs, but would also be great on a real sub)
  • 1/3 cup Dijon mustard
  • 3 oz. thinly sliced deli ham
  • 3 oz. thinly sliced Swiss cheese
  • Dill pickle chips

Directions

  1. Rub the pork with the garlic and salt and place in slow-cooker. Add the chicken stock. Cover and cook on low until the pork is very tender, 7 to 8 hours.
  2. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker to keep warm.
  3. Preheat broiler with the oven rack 6 inches from heat. Split the rolls. Spread the mustard on the bottom halves and top evenly with the pork, ham, and swiss cheese.
  4. Broil until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.

See more of my favorite recipes here.

xo xo


Two New Easy Weeknight Meals: Butter Chicken + Sloppy Joe Stuffed Peppers

Any time I can find a new recipe that fits weeknight rotation criteria (namely, easy and semi-healthy), I consider it a win. In the last few weeks, I found TWO really delicious and easy dishes that Husband and I both love, so of course, I had to share.

 I N D I A N  B U T T E R  C H I C K E N  [C R O C K P O T  M E A L]

I love our crockpot year-round, but in the Fall I’m itching to use it even more. Sometimes I wish I had two crockpots so I could use one the next night without having to clean the one from the night before … but that would just promote bad behavior, so I resist and clean and stick to one crockpot meal a week.

I was searching for new chicken crockpot recipes and happened upon this one. It’s very different than something we would typically do, but I’m so glad we tried it because it’s amazing. If you like Indian flavors and spices, you need to try this – simply mix the sauce on the stovetop, pour it over the chicken and heat on low for 6 hours.

Ingredients:

  • 1 lb boneless, skinless chicken breast
  • 1 medium onion, diced
  • 2 tsp coconut oil (we’ve had this in our pantry for forever, but haven’t used until now!)
  • 4 cloves garlic, finely minced
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp cardamom
  • ½ tsp salt
  • 1 (14oz) can coconut milk
  • 1 (6oz) can tomato paste
  • juice of 1 lime
  • ¼c Cilantro, or to taste

Directions:

  1. In a medium saute pan, heat coconut oil over medium heat. Add onion and sauté until translucent and fairly tender. Add garlic, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined.
  2. Add chicken to the slow cooker. Pour sauce over everything.
  3. Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
  4. Shred or dice chicken into the sauce, squeeze in lime juice, top with cilantro, and serve with your favorite vegetable or rice – we’ve been using quinoa!

 

S L O P P Y  J O E  S T U F F E D  P E P P E R S

Fun fact about me – any time I’m staying in a hotel room, the TV will be on going back and forth between HGTV and Food Network. Since we cut cable, those are the two channels I miss dearly, so when I’m traveling (for work or vacation) I get so excited I’ll be able to watch from my cozy hotel bed.

Last weekend we went to Hermann, Missouri for a little weekend getaway. It was time for me and Husband to reconnect, to drink wine and of course, relax. Sunday morning we woke up earlier than usual, so we turned on the fireplace, made some coffee and watched Ayesha’s Homemade on Food Network. I loved the show and loved all the dishes she made, but this one stood out and I vowed to make it. Well, I made it this week and it was a hit. It will be going in the weeknight rotation for sure.

Ingredients:

  • 3 large red, yellow or orange bell peppers
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound ground turkey
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • One 14.5-ounce can fire-roasted tomatoes
  • 1/2 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon light brown sugar
  • 1 tablespoon cider vinegar
  • 1 cup grated Cheddar

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Halve the peppers through the stems; remove the stems, seeds and membranes. In a 9-by-13-inch baking dish, toss the peppers with 1 tablespoon of the olive oil and 1/2 teaspoon salt, then arrange the peppers cut-sides up. Set aside.
  3. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turkey and cook, breaking it up, until no longer pink, about 3 minutes. Add the  onions, and garlic and cook until the vegetables begin to soften, about 5 minutes.
  4. Season with the cumin, smoked paprika, 1/2 teaspoon salt and some pepper; stir to combine. Add the tomatoes, ketchup, mustard, brown sugar, vinegar and 3/4 cup water. Bring to a rapid simmer and cook until thickened, about 10 minutes.
  5. Spoon the filling into the pepper halves and sprinkle with the Cheddar. Pour 1/4 cup water into the bottom of the baking dish and tent with foil (so the foil is not touching the cheese). Bake until the peppers begin to soften, 20 to 25 minutes. Uncover and bake until peppers are very tender and the filling is browned and bubbly, another 15 to 20 minutes.

 

xo xo

You might also enjoy: 9 Easy Recipes You’ll Want to Make For Dinner Again and Again,  Pumpkin Fettuccine 


Pumpkin Fettuccine {recipe}

Y’all know I love pumpkin. Over the years I’ve shared recipes for Pumpkin Butter Cake, Pumpkin Bread, Pumpkin Cheesecake, and my favorite – Pumpkin Chocolate Chip Brownies.

Well, here’s a new one for ya – Pumpkin Fettuccine. To be honest, I can’t even remember where I found the recipe, but it looked easy, delicious and a unique way to use pumpkin!

I was skeptical to tell Husband what I was making. I thought he would turn up his nose and look at me like I was crazy. But he surprised me and was open to it.

Guys, let me be the first to tell you … it.was.amazing. Seriously. Amazing. It was so so easy and had just a subtle pumpkin flavor.

Even if you aren’t a pumpkin lover like me, but are a fettuccine alfredo lover, then take a risk and add some pumpkin. It is fall, y’all.

P U M P K I N   F E T T U C C I N E 

img_0197{you cook. I’ll drink. or in this case, I’ll do both.}

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img_0227{best served with sister schubert’s rolls!}

Ingredients:
1 box of fettuccine
2 tablespoons butter
5 garlic cloves, minced
1 cup pumpkin puree (canned pumpkin)
2 1/2 cups heavy whipping cream
1/2 cup grated parmesan cheese

Directions:
1. Cook the fettuccine according to package directions.
2. Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
3. Toss the pasta in the sauce. Top with additional parmesan and season to taste with S&P.

xo xo


9 Easy Recipes You’ll Want to Make For Dinner Again and Again

I’ve said it once and I’ll say it again. Meal planning and cooking every single week is the worst.

I used to dread dinner every night because I hadn’t planned ahead and didn’t know what we were going to eat until about 30 minutes before, which usually equated to eating out or eating unhealthy meals.

Then, I got my act together. I started forcing myself to meal plan for the week ahead on Sunday afternoons. I plan, place my order on Walmart Grocery, then pick up! I don’t even have to get out of my car (which is even better for those often lazy Sundays).

I shared some other meal planning tips here, but in this post I want to share some super simple and delicious recipes to add to your weekly meal repertoire. Who doesn’t love easy, mostly healthy, delicious recipes? And there is absolutely nothing wrong with re-using the same recipes again and again and again. If it’s not broken, don’t fix it.

E A S Y  R E C I P E S 

White Chicken Chili – Thanks to my coworker for sharing this one! We tried it this weekend and it was so delicious and easy. I think the surprise ingredient that took it to the next level was the Cream of Chicken Soup. We topped with jalapenos and shredded cheese.

On a similar note, there’s always my classic chili or a good taco soup. These are perfect for Fall and serve a group of people for an easy meal together.

Southwestern Stuffed Peppers – This is great with black beans and rice, but can also be paleo if you cut those two ingredients and cheese out of the recipe. As you’ll see in the recipe, I used to cut the peppers in half long ways, but now I just cut the top off and stuff it all in. We eat it with lots of delicious salsa and avocado.

Crockpot Chicken Verde – We do this one a LOT because it’s so simple and versatile. Are you ready for the recipe? Put chicken in a crockpot and top with salsa verde. We prefer World Table Roasted Salsa Verde from Walmart. And that’s it! That’s all you do! Put it on low over lunch and it will be ready by dinner. This is great over rice, with veggies or in tacos.

Make-Your-Own Quinoa Bowl – Lately I’ve been on a quinoa kick. Cook your quinoa on the stove or in the rice cooker, then add whatever you want. I literally pull all options out of the refrigerator and Husband and I fix how we like. He tends to go towards mexican-style – beans, chicken, salsa, cheese. I tend towards mediterranean – banana peppers, kalmata olives, tomatoes, arugula and a delicious greek tzaziki dip I found at Walmart. What’s great is this is also perfect to pile into a mason jar and take to work for lunch.

One-Pan Balsamic Chicken – This one is super healthy and pretty much paleo – chicken, asparagus and tomatoes. You could mix the sauce up a little bit if you prefer more sweet or more spicy, but overall very easy (one-pan!) and delicious. We make this every other week.

Greek Pork Chops with Squash and Potatoes – This one is our new favorite! I found it in Southern Living, and every time I make it Husband comments how good it is. Again, one-pan! Sometimes we use potatoes, sometimes we just stick to squash and zucchini.

Pepperoni Rolls – Okay this one is totally unhealthy and we do not make it often, but it is so so good. This would be a great alternative to ordering pizza one night or is perfect as a heavier appetizer for a party. We put jalapenos in ours and serve with warm marinara as dipping sauce.

What is your easy go-to recipe?
xo xo


Peanut Butter Cup Cheesecake Bars {recipe}

Let me just start off by saying – these peanut butter cup cheesecake bars will rock your world. Seriously. I made them for a family gathering 3 weeks ago and everyone is still talking about them. Then I made them again last week for another event.

Peanut Butter cups + peanut butter and chocolate chips + cream cheese. I mean, come onnnn!

They are super rich, which is something I don’t say often, so beware, but they are seriously amazing. They’re also super easy to whip up quickly, and are very hard to mess up.

Try ’em out, let me know what you think, and bring me one of your leftovers.

P E A N U T  B U T T E R  C U P  C H E E S E C A K E  B A R S 

via

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IMG_2401

{How ooey, gooey delicious does that look?!}

Ingredients
1 cup all purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
5 tbsp butter, melted
5 oz cream cheese, softened
2 cups powdered sugar
1/2 tsp pure vanilla extract
8 standard size Reese’s Peanut Butter Cups, each chopped into four pieces
1 cup chocolate chips
1 cup peanut butter chips

Instructions 
1. Preheat oven to 350 degrees.

2. In a large bowl mix together flour, baking powder, baking soda, salt and sugar to prepare the cake mixture. Add in melted butter and stir to combine. Add in one of the eggs and stir to combine well. Press mixture into an 8×8 sized baking pan and set aside.

3. Place the chopped peanut butter cups into the pan on top of the cake mixture. Sprinkle with 1/2 cup chocolate chips and 1/2 cups peanut butter chips.

4. In a separate bowl mix together softened cream cheese, egg, vanilla and powdered sugar. Stir until well combined then pour mixture over the top of your cake mixture and chocolates. Spread gently with a spatula to cover. Sprinkle top of cream cheese layer with remaining chocolate and peanut butter chips.

5. Bake for approximately 30-35 minutes or until golden brown. The middle of mine always looks like it’s not totally done cooking, but the edges are golden, so I take it out of the oven and let it continue cooking on the stove for a bit, and it’s perfect. Enjoy!

xo xo

See more of my recipes here.


Homemade Alfredo Sauce {Recipe} + How Index Cards Will Make Your Life Easier

Often I get in moods to bake. Sometimes I get in moods to cook. Rarely I get in moods to meal plan.

This weekend I did all three, and I’m so glad I did. Mostly the last one. Keep reading and you’ll see why.

B A K E – Pumpkin Chocolate Chip Bread

I’d already spent a full day in my pajamas – watching TV, cleaning the house, reading magazines, organizing my closet, watching more TV – and by 5pm I was done. I needed to get out of the house or do something. (It was 40 degrees and raining, so I chose the latter.)

Pumpkin bread is one of my favorite things and I typically make it every fall. I posted a recipe here last year. This year I tried a new recipe and added mini chocolate chips. Turned out fine, not great, but it kept my idle hands busy, and now I have a loaf to share with some friends later this week.

C O O K – Homemade Alfredo Sauce

Next up was dinner. Of course we had no food, and of course I didn’t want to go to the grocery store. (Reminder: it was 40 degrees and raining!!) I decided to raid the pantry and refrigerator and force something to work. I found half a box of pasta and chicken in the freezer … but no sauce.

Then it hit me. How do you make alfredo sauce? It can’t be that hard, right? Or have that many ingredients, right? Y’all. I’m never buying jar alfredo sauce AGAIN. Okay, I never bought it in the first place, because I’m not really an alfredo fan, but seriously, now I am. It was SO easy, and SO delicious.

Ingredients: 
1/2 c butter
8 oz. cream cheese (which we happened to have leftover from our bagel bar)
2 c milk
2 teaspoons garlic powder
6 oz grated parmesan cheese
black ground pepper
dash of nutmeg

Directions:

  1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

M E A L   P L A N

Meal planning for the week is the worst. Can I get an amen?? It just seems so difficult to decide what to eat for dinner every single night. And cook it. And clean it up. And do it all over again the next week.

Well, husband had a great idea. Write down all of our recipes on index cards, then each Sunday choose from the stack for the week, add all ingredients to Walmart Pickup-Grocery (seriously, life changing) and that’s it!

Screen Shot 2015-11-30 at 6.58.04 PM
I spent several hours Sunday going through recipes on my blog, on Pinterest and cookbooks. I wrote the name and ingredients on one side, and the location of the recipe on the back. Maybe someday I’ll write the full recipe on there, but this was a good start. I also added asterisks to the top right of foods that are whole 30 approved.

You could even take this one step further and pin it somewhere in the kitchen so the whole family can see what’s for dinner for the week.

Screen Shot 2015-11-30 at 6.57.47 PM
I love this idea, and I think it will make meal planning so much easier, and the great thing is, I can keep adding to my index cards when I find more recipes I enjoy!

Do you have tips for meal planning? Or a favorite recipe you want to share, so I can add it to a card?

xo xo