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 Sandwiches, Two New Easy Weeknight Meals: Butter Chicken + Sloppy Joe Stuffed Peppers
A Valentine Wedding
“And now these three remain: faith, hope and love. But the greatest of these is love.”
– 1 Corinthians 13:13
Four years ago, my mom was engrossed in my wedding – where should we have the rehearsal dinner? what’s my something blue? how can we get taylor swift to come sing at the wedding?
And four years later, it’s the exact opposite. What an amazing feeling to get to watch a parent get married. I could literally feel the presence of God in the sanctuary and feel the joy radiating from my mom, excited for a new life ahead of her – falling upward.
I’ve shared in a blog previously my path to getting here [the only constant is change]. It hasn’t been easy, and honestly, it’s still not close to being complete. I’m still struggling. I’ve had a roller coaster of emotions the past few weeks you could hardly imagine, with sleepless nights and tearful days.
But let me tell you, He blesses the faithful. He may take away, but He also certainly gives, and what He has given me has been so valuable already – an amazing, loving, beautiful bonus family of sisters, aunts, uncles, cousins, nephews and more.
I will never forget my dad and the love he and my mom shared, but I also will not let myself grieve instead of opening up to love. “But the greatest of these is love.”
Enjoy some pictures below from our Valentine Wedding weekend.
S A T U R D A Y N I G H T
“Rehearsal” Dinner
Hosts: Spencer + Kristin, Bret + Erika
[beautiful mama]
[from ohio and okc – what great friends to make the trip!]
[two of the wonderful hosts: kristin + spence]
[surprise acapella group serenaded us all – they were amazing!]
[meanwhile, husband and I are in the pantry pouring whiskey shots for a surprise toast]
S U N D A Y
Wedding: United Lutheran Church, Bella Vista
Post-Wedding Brunch: Alderman Home
Hosts: Kyle + Mille
[congrats to the beautiful bride + groom, mr. and mrs. nelson]
[didn’t get any pictures of the actual wedding, but here is mom + fred giving valentine’s candy to the kids after their song “joy, joy, joy”]
[the boys (my new nephews) – bruce, nelson, henry + jack]
[fred ❤ robin]
[champagne bar was a huge success]
[head over heels for macaroons + the newlyweds]
[my beautiful servers! they were amazing helping prep for the brunch]
[sister, sister!]
[my wedding gift: “a new road together” via etsy]
[love my mother and so overjoyed to be part of this special day!]
And now the newlyweds are off on their honeymoon, two weeks in Hawaii by way of San Francisco – oh how jealous I am as we are having our first snow of the year!
xo xo
Mamma Migas! {recipe}
Some days, I just want to cook. Usually those days are on the weekend and not during the busy work week. After a relaxing weekend {hanging with friends, watching The Good Wife, getting a mani/pedi} I was ready to spend some time in the kitchen. We typically rise early on Sundays to make the coffee for first service at our church, so by the time we get home we’re starving. After perusing The Pioneer Woman breakfast recipes, I landed on migas.
I am not an egg eater, but will eat it if it’s mixed in with a bunch of good stuff, like fresh peppers, tomatoes, onion and cilantro, so I thought this would be a safe bet.
After making the recipe, husband and I decided to add two things for next time – ground turkey and black beans. Then it will be perfectly delicioso!
Migas via The Pioneer Woman
Servings: 2-3
Prep Time: 15-20 minutes, Cook Time: 15-20 minutes
Ingredients
- 3 whole Corn Tortillas
- 1 whole Jalapeno, Finely Diced
- 3 whole Plum Tomatoes, Roughly Chopped
- 1/2 Green Pepper, Roughly Chopped
- 1/2 Red Bell Pepper, Roughly Chopped
- 1/2 Medium Onion, Chopped
- 6 Large Eggs
- 1 cup Cheese, Grated (we used Colby Jack, but she called for Cotilla, which would be delicious)
- 1/3 cup Cilantro, Chopped
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1/8 cup Half-and-half
Preparation Instructions
In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.
In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.
Reduce heat to low.
When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.
Happy brunching! xo xo
You might also enjoy: One-Pan Enchilada Pasta, Tomato, Avocado + Feta Salsa
{Labor Day Weekend} Huevos Rancheros
Ingredients:
Corn tortillas
Eggs
Black beans
Bacon
Additional toppings, optional:
Shredded cheese
Salsa
Jalapenos
Cilantro
Avocado
Sour Cream
1. Cook the bacon. Chop into small pieces.
2. While cooking bacon, warm the beans.
2. Brown the tortillas in the skillet, just a few seconds per side.
3. Cook eggs sunny side up.
4. Put beans as first layer on two tortillas, top with egg, then pile up the toppings!
And since it’s a long weekend, naptime after brunch is always a necessity. xo
life lately
{brunching in downtown Bentonville}
{reminiscing about college after finding our names on senior walk}
{celebrating}
{enjoying this awesome “congrats on your new job” card from a dear friend}
{corn mazing}
XOXO
m.davis xoxo 