Biscuit and Gravy Burgers!

Ok, fair warning:  This recipe will not be healthy.  In fact, it will be rather unhealthy.  I’m stating that up front so you don’t think I’m nuts.  But let’s back up a bit.

My husband’s birthday was last week.  I always make him whatever he wants for dinner on his birthday.  I do that for my kids too.  The hubs wanted biscuits and gravy.  The kids wanted hamburgers.  It wasn’t their birthday, so I didn’t really care what they wanted….but then it dawned on me.  What if I combined the two?  Would it be a hot mess?  Or would it be one of the most heavenly things ever put on a plate?

So  yeah, my Biscuits and Gravy Burger ended up being amazing.  It is the perfect combination of ground beef, sausage, and creamy milk gravy, all nestled between a perfect fluffy biscuit.  Chris loved it, I loved it and the kids loved it.  Huge win, all around.

I’ll back up for a minute….are we all familiar with biscuits and gravy?  It is a typically southern thing, usually a breakfast thing.  It is a tender, flaky biscuit, coated in a rich gravy made from sausage fat and milk.  The creamy gravy usually has a pretty good kick of black pepper too.

I started my burgers by combining lean ground beef and ground sausage.  You know, the breakfast kind.  I lightly mixed the two together with my hands.  Seriously, lightly.  Otherwise your meat will get tough.

I formed my burgers by hand, and then I cooked them on the stovetop.  This is an important part of the recipe.  I didn’t grill the burgers because I will use the drippings left in the pan later.  I cooked my burgers about six minutes on the first side, and about four minutes the second side.  Then, I took the burgers out to take a little rest.

Once the burgers were cooked, I added some butter to the pan that had cooked the burgers.  I needed to pad the amount of fat left in the pan.  That doesn’t sound right…I know, but you will see why next.

I whisked some flour into the melted butter/fat combo until it was smooth.  I let that cook for a bit to get rid of the raw flour taste.  Then, I whisked in some whole milk.  Once the gravy thickens, and it will as it comes to a boil, I seasoned it with salt and lots of black pepper.  You will want to eat this gravy on anything and everything.

For my biscuits, I used (gasp) a can of buttermilk biscuits.  I used “Grands” biscuits for the bigger size.  They are delicious and perfect for a weeknight meal.  I baked the burgers according to the package directions.

I serve my Biscuits and Gravy Burgers with smoked cheddar cheese, lettuce, and tomato.  I stack the burger on the bottom half of a biscuit, then cheese, lettuce, then tomato…then I drown the whole thing with gravy.  I put its lid on, and it is perfection.  Pure gravy-laden perfection.

The ground beef and sausage combine to make a perfect burger.  I love the way ground sausage is spiced.  It adds real pizazz to your burger.  And yes, I can’t believe I just used the work “pizazz”.

The gravy is creamy, rich and peppery.  I think I might start topping everything, not just burgers, with gravy.  That’s ok, right?  Someone tell me it’s ok!

 

Biscuits and Gravy Burgers

1 can refrigerated buttermilk biscuits-“Grands” (8 count)

1 pound ground beef

1 pound ground breakfast sausage (pork)

3 tablespoons butter

4 tablespoons flour

2 cups whole milk

1 teaspoon black pepper

½ teaspoon salt

Lettuce, tomato and cheese for garnish

Bake biscuits according to package directions.

Lightly mix together ground beef and sausage with your hands.  Form 8 burgers, about ¼ each.

Pan fry burgers over medium heat in a large sauté pan, about 6 minutes first side and 4 minutes second side, or until cooked through.  Set aside to rest.

Add butter to frying pan.  Whisk melted butter with remaining fat in the pan.  Whisk in flour until smooth paste is formed.  Cook for about a minute over medium heat.  Add milk and whisk until smooth.  As gravy comes to a boil, it will thicken.  This will take about 3 to 5 minutes.  Turn off heat when gravy is thickened and add salt and pepper.

Serve burgers on biscuits with gravy ladled over the tops.

Makes 8 burgers.

Tacos Anyone?

I realize that I might lean on my slow cooker a little bit too much.  There….I’ve admitted to my problem.  That’s the first step, right?  But it really is the perfect solution when you are leading a busy life, and you have a family that still demands dinner nightly.

I’ve said this before.  We have cheerleading practice, work, school, etc.  Weeknights are hectic.  Especially now that we are back in school.  I have no choice but to utilize my slow cooker a couple of times a week.  If I didn’t, we would be eating dinner closer to midnight then I am comfortable with.

Today I have one of my favorite recipes to show you.  I am going to show you how to make my amazing Pork Al Pastor….slow cooker style.  And admittedly, gringa style.

Pork Al Pastor is pork that is marinated in chilies, such as guajillo and then cooked lengthwise on a spit.  Slices of pineapple and onion are placed on top of the pork so that the flavor infuses the meat as it cooks.  The result is super tender pork that is slightly sweet, tangy and spicy.

This is a popular thing in Mexican taquerias.  The tacos are served with the pork and topped with cilantro and diced onion.  I have found this pork is good in pretty much anything….tacos, burritos, quesadillas, salads, tortas, shoved directly into my mouth, etc.

I, obviously, don’t have a spit in my house.  I use my slow cooker to achieve the tenderness, and I cook the pork in guajillo sauce, onion and crushed pineapple.  There is no need to marinade the meat when you are cooking it all day in the sauce.  Easy and everything is pretty easy to find in your local grocery store.

I start with a four pound pork shoulder.  I place this in my slow cooker on top of a lovely bed of onions.  I think the majority of my slow cooker meals start with a bed of onions.  What can I say….I’m an onion fan.

I pour my guajillo sauce and crushed pineapple over the pork and let it rip for eight to ten hours.  That’s it.  That is the whole recipe.  Tiny recipe, huge flavor.

BTW-I found my guajillo sauce at Safeway, but Wal-Mart has it too.  I used Herdez Red Guajillo Cooking Sauce.  If you can’t find that, enchilada sauce will work just fine.

When the meat is done, it shreds easily.  I usually return it to the pot to soak up even more of the cooking liquid.  I also usually drizzle some of the liquid over the top of whatever I am serving, from tacos to salads….don’t waste that delicious liquid!

I prefer to eat my pork al pastor in a taco with cilantro and onion, but my family likes to eat it their tacos with lettuce, tomato and cheese.  No matter how you fill your taco, you will love this pork.

 

You know what is a perfect end to this meal?  My “Short-cut” churros with Mexican chocolate.  I’m not saying to bust this out on a busy weeknight, but if you are looking to add something to your meal, and you’ve got the time……..I’ve included the recipe for you. 

Pork Al Pastor (Slow Cooker Style)

1 large onion, sliced

4-5 pound boneless pork shoulder

12 ounce jar Red Guajillo Chile sauce, Herdez

20 ounce can crushed pineapple, do not drain liquid

Place sliced onions in the bottom of slow cooker.  Place pork on top of onions.  Pour chile sauce and pineapple over the top.  Do not stir.

Cook on low for 8-10 hours.  Shred meat and return to pot.

Serves 8

 

Shortcut Churros with Mexican Chocolate

 

1 can refrigerated breadsticks

 

Oil to fill deep pot

 

½ cup sugar

 

2 tablespoons plus one teaspoon Cinnamon, divided

 

4 ounces heavy cream

 

6 ounces semi-sweet chocolate chips

 

1 teaspoon almond extract

 

Heat oil in a deep pot to 350 degrees over medium heat.  Deep fry separated breadsticks in hot oil, but

do not crowd pot.  Fry in batches.  Fry breadsticks for about 5 minutes per side, or until golden brown on

each side.  Drain on paper towels.

Stir together sugar and 2 tablespoons cinnamon.  Dredge hot “churros” in cinnamon sugar.

For Mexican Chocolate:

Heat cream in a microwave safe bowl for 45 seconds.  Whisk in chocolate chips.  When chocolate is

smooth, whisk in remaining cinnamon and almond extract.  Keep sauce warm and serve with churros.

Serves 6

Back to School Lunches....Made Fun

For pictures of the recipes featured, please click on the link below.  And be prepared for a horrifying picture of me......

It’s official now.  Summer is over and school is back in session…..at least in most of Washoe County.  Let the learning begin!  And let the morning time rushed lunch packing commence.

Oh, were you thinking that I was one of those moms that has it all together and packs lunches the night before?  Maybe even on Sunday for the whole week?  I’m not.  Although, I have found some things that work for our family, and I am more than happy to share them with you.

To start, I have two kids….one that likes sandwiches and one that doesn’t.  The majority of the time, I forget which is which and get it all messed up.  50/50 chance, right?  Packing a lunch for a child that won’t eat sandwiches is tough.  It really forces me to get creative.  Let me show you what works in our house.

I like to stick with “finger foods”.  If I don’t, forks get lost, food doesn’t get eaten, and sometimes uneaten food will sit in a lunch bag through a weekend.  Not fun to find that on Monday morning.  Some of the finger foods that I like to make, and my kids like to eat are mini muffins, spreads and crackers and dips with fruit, veggies or more crackers. 

Today I am going to show you three basic recipes for mini muffins, spreads and dips with variations.  There is bound to be something that your child will eat.  All the recipes are easy and fun, and can be made easily the night before or even the morning of school.

Let’s get started with spreads.  All three of these spreads are fabulous with crackers or veggies, and of course, if you have sandwich lovers…they are great smeared on bread.  I start with a base of mayo, cream cheese and a meat of some sort.  Veggies get added in, sometimes fruit, and sometimes nuts.

My “Perfect Chicken Spread” is a combination of cream cheese, mayo, diced chicken, grapes, red onion, slivered almonds, celery and salt and pepper.  I use a rotisserie chicken, leftover chicken, or even quickly grilled chicken depending on what I have on hand.

Softened cream cheese mixes in smoothly and easily with mayo.  I stir in the diced chicken, diced celery and onion, quartered grapes and slivered almonds.  Then, I season with salt and pepper.  Sometimes I even throw it all into the food processor for a really smooth spread.

This spread has protein, calcium and vitamins from the grapes, onions and celery. It is different than most chicken salads because of the cream cheese.  I think the cream cheese makes it more “spreadable”.   It keeps well in the fridge, and it packs well in a little plastic container.  I send it with celery sticks, crackers or even pita chips sometimes.  My kids love it.  And seriously, if you throw everything into the food processor?  Crazy fast.

My second spread is a combination of cream cheese, mayo, diced turkey, green onions, dried cranberries, chopped pecans and salt and pepper.  It is very similar to my chicken salad, but the dried cranberries give it a yummy tang, and the green onion gives it a softer onion flavor. 

I use a cooked turkey breast that I like to buy from Costco, but Wal-Mart has one too.  I always have dried cranberries on hand, as well as green onions.  This one is kind of a no-brainer for me because my kids prefer it, and it is so super easy.

My third spread is my personal favorite.  It is a combination of cream cheese, mayo, salami and pickles!  It is like a pickle wrap!  You’ve had that for an appetizer, right?  I throw all the ingredients into the food processor and “pulse” until it is the consistency I want.  You could totally do this without a mixer, too.

This spread is the perfect combination of salty, tangy and creamy.  If you have brave kids, you could even throw in some pepperoncini.  I pack this with crackers, usually.  One of them will eat this on bread, again, I can’t remember who.

I pack all of these spreads in a little plastic container that I don’t care too much about losing.  Because yes, they lose a lot.  I save plastic containers and re-use whenever possible.

Remember how I mentioned mini muffins?  These muffins are super easy, and kids love them because they are bite sized.  I usually bake up a batch on Sunday nights, but I have been known to bake them on a Tuesday morning.  I love this basic recipe because you can throw anything in….sweet or savory.

 I start by blending together oil and sugar.  Then, I add eggs and blend that in.  I also blend in flour, salt, baking powder and milk.  That right there is the basic recipe.

If I want sweet, I add in diced dried fruit.  I prefer dried because it doesn’t add moisture to the batter.  For my Cherries and Cream Muffins, I add in diced dried cherries, which I coat in flour to keep the stickiness down.  I also blend in cold cream cheese. I keep the cream cheese cold so that it doesn’t blend in smoothly.  I like the chunks of cream cheese in the muffins.  I want to be able to taste it!

Again, these muffins have protein, carbs, vitamins….everything a kid needs to make it through the day.  Dried blueberries are good, as well as dried apricots, strawberries or even raisins.  What will your kid eat, guaranteed?

For a more savory muffin, I like to add diced ham, shredded cheddar cheese and green onions to make a “Ham and Cheese Muffin”.  I cut the sugar down for a savory muffin, but the base recipe remains the same.

I also like a muffin brimming with diced tomatoes, shredded mozzarella, mini pepperoni, basil and oregano.  Who doesn’t like pizza?

I use my mixer for these muffin recipes, but they are just as easy by hand.  I like to get my money’s worth out of my mixer.

My last recipes are for dips.  As a lover of all things appetizer-ish….these are my favorite.  I would eat anything if it had a dip.  Seriously, anything.  My kids tend to be the same way.  And what better way to get your kids to eat veggies then to give them something yummy to dip in?

My dips have the same base.  Plain, low-fat Greek yogurt.  Greek yogurt is packed with calcium and protein.  And if you use low-fat?  Come on…..It’s perfect!

My first “go-to” dip is my easy Ranch Dip.  I combine plain Greek Yogurt with a smidge of mayo, buttermilk powder (found in the baking aisle), dried chives, parsley, dill, mustard, garlic, onion, salt and pepper.  The combination of all these dried herbs and spices are what is essentially in a pack of dry ranch mix…..except you can pronounce everything in mine.

I blend this together and chill it.  This dip is perfect with veggies of all kinds.  I also usually pack cracker dippers, rolled up lunch meats and cheese sticks too.  It’s like a cocktail party in their lunch box, minus the cocktails, of course.

My second dip is a great fruit dip.  I combine plain Greek yogurt with orange marmalade, a bit of cream cheese and a dash of powdered sugar.  I usually send apple slices, strawberries, bananas and graham cracker sticks with this dip. 

Does your kid hate marmalade?  Tyr substituting lemon or lime curd.  Just as yummy.

My final dip is my Peanut Butter and Honey Dip.  I combine plain Greek yogurt with peanut butter and honey.  Is your school peanut free?  Try sunflower butter or even cookie butter!  This is a perfect dip for celery, fruit, graham crackers, etc.

All of the dips just need to be packed with an ice pack somewhere in the lunch box.  Don’t have an ice pack because your kids lose every single one you send with them?  I’ve been there.  I freeze a juice box and send that with them.  It will defrost by lunch and keep everything in the lunch box cold.  Genius, right?

I hope your kid’s transition back to school has been a smooth one.  I hope yours has been too! 

Perfect Chicken Spread

4 ounces cream cheese, softened

1 cup light mayonnaise

2 cups cooked chicken, diced

1 cup grapes, quartered

½ cup celery, diced

½ cup red onion, diced

½ cup slivered almonds

1 ½ teaspoons salt

1 teaspoon black pepper

Combine mayo and cream cheese until smooth.  Stir in remaining ingredients. 

Or, combine all ingredients in food processor and “pulse” until desired consistency is reached.

Chill until ready to eat.

Serves about 6 kids, or 4 adults

Perfect Turkey Spread

4 ounces cream cheese, softened

1 cup light mayonnaise

2 cups white or dark meat cooked turkey, diced

½ cup green onion, diced

½ cup dried cranberries

½ cup pecans, chopped

 1 ½ teaspoons salt

1 teaspoon black pepper

Combine mayo and cream cheese until smooth.  Stir in remaining ingredients. 

Or, combine all ingredients in food processor and “pulse” until desired consistency is reached.

Chill until ready to eat.

Serves about 6 kids, or 4 adults

Perfect Salami Spread

4 ounces cream cheese, softened

1 cup mayonnaise

2 cups salami, diced

½ cup dill or bread and butter pickles, diced

Combine mayo and cream cheese until smooth.  Stir in remaining ingredients. 

Or, combine all ingredients in food processor and “pulse” until desired consistency is reached.

Chill until ready to eat.

Serves about 6 kids, or 4 adults

Cherries and Cream Mini-Muffins

½ cup vegetable oil

½ cup sugar

2 eggs

½ teaspoon salt

2 teaspoons vanilla

1 tablespoon baking powder

2 cups flour

1 cup milk

1 cup dried cherries, chopped and coated in flour to prevent sticking

4 ounces cream cheese, chilled and diced

Preheat oven to 400 degrees.  Line a mini muffin pan with paper liners or spray with cooking spray.

Blend together oil and sugar in a large mixing bowl.  Slowly blend in eggs, vanilla and salt.  Once that is smooth, blend in baking powder, flour and milk until just blended.  Batter will be lumpy.

Finally, stir in dried cherries and diced cream cheese. 

Fill each paper liner 2/3 full.  Bake at 400 degrees for 10-12 minutes.

Makes 48 mini muffins

Pizza Mini Muffins

½ cup vegetable oil

1 Tablespoon sugar

2 eggs

½ teaspoon salt

1 teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon dried basil

1 tablespoon baking powder

2 cups flour

1 cup milk

½ cup tomato, diced and seeds removed

½ cup mozzarella cheese, shredded

1 cup mini pepperoni

Preheat oven to 400 degrees.  Line a mini muffin pan with paper liners or spray with cooking spray.

Blend together oil and sugar in a large mixing bowl.  Slowly blend in eggs, salt, garlic, oregano, and basil.  Once that is smooth, blend in baking powder, flour and milk until just blended.  Batter will be lumpy.

Finally, stir in tomato, cheese and pepperoni. 

Fill each paper liner 2/3 full.  Bake at 400 degrees for 10-12 minutes.

Makes 48 mini muffins

 

Ham and Cheese Mini Muffins

½ cup vegetable oil

1 Tablespoon sugar

2 eggs

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 Tablespoon baking powder

2 cups flour

1 cup milk

1 cup ham, small dice

½ cup shredded mozzarella

½ cup green onion, small dice

Preheat oven to 400 degrees.  Line a mini muffin pan with paper liners or spray with cooking spray.

Blend together oil and sugar in a large mixing bowl.  Slowly blend in eggs, salt, garlic and pepper.  Once that is smooth, blend in baking powder, flour and milk until just blended.  Batter will be lumpy.

Finally, stir in ham, cheese and green onion. 

Fill each paper liner 2/3 full.  Bake at 400 degrees for 10-12 minutes.

Makes 48 mini muffins

 

Greek Yogurt “Ranch”

2 cups plain Greek yogurt, low-fat if desired

¼ cup mayonnaise

1 tablespoon buttermilk powder

1 teaspoon dried chives

1 teaspoon dried dill

1 teaspoon dried parsley

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon dried mustard

½ teaspoon black pepper

Combine all ingredients in a mixing bowl until smooth.  Chill until ready to eat.

Makes about 2 cups.

Peanut Butter and Honey Dip

2 cups plain Greek yogurt, low-fat if desired

1 cup creamy peanut butter

¼ cup honey

Combine all ingredients in a mixing bowl until smooth.  Chill until ready to eat.

Makes about 3 cups.

 

Orange Yogurt Dip

2 cups plain Greek Yogurt, low-fat if desired

1 ½ cups orange marmalade

4 ounces cream cheese, softened

½ cup powdered sugar

Combine all ingredients in a mixing bowl until smooth.  Chill until ready to eat.

Makes about 3 ½ cups.

 

The Great Mac and Cheese Race

It’s been a busy week.  Like, crazy busy.  We are swamped at work, and my girls had cheer camp which I have to be at with them because I am the cheer coordinator for our area.  Dinners have been rough.  But last night, not only did we get a great dinner….we got a little friendly competition too.

The girls wanted macaroni and cheese.  My husband pulled out a box.  I said “wait, I can make homemade mac and cheese super quick, and it will taste way better.”  He said “no way.  You can’t make homemade mac and cheese as fast as I can make a boxed mac and cheese.”  Game on.  We actually competed against each other and made our respective mac and cheeses right next to each other.  Spoiler alert….we tied.  But I guarantee, homemade tastes better and guess what…you can pronounce everything in it!

Yep, I said it.  I think my mac and cheese tastes better than what comes out of a box.  It is creamier and cheesier!  I boil macaroni and then mix it with a creamy cheese sauce that started with a béchamel.  I even top it with crunchy bread crumbs!  Can you believe I can make it just as fast as a box mac and cheese?

To start, we both got our pots of water on to boil for noodles.  I salted my water, but I don’t think Chris did.  After Chris turned on the heat under his pot, he went and sat down….and I got to work.

I melted butter in a smaller pot, and whisked in an equal amount of flour.  I let this cook for a minute to cook out the raw flower taste.  Then, I whisked in some milk and some chicken broth.  You could totally use all milk, but I like to lighten it up a bit with chicken broth and low fat milk. 

This sauce is called a béchamel, which is a “mother sauce”.  That just means that it is a base to many other different sauces.  It is a fancy term for a cream sauce, basically.

So during this time, our water came to a boil and we both added our noodles in to boil.  I also put a baking sheet covered in a single layer of panko bread crumbs, salt, pepper and drizzled with olive oil under the broiler.

As the milk comes to a boil, which only takes a few minutes, it will thicken.  Once it has thickened, (which is amazing, btw….truly scientific) you can whisk in your cheese!  I usually use sharp cheddar and asiago cheese, but the combinations are endless.  The cheese will melt right into the sauce.

Update: our noodles are boiling away.  Chris is sitting down again, but I am up because I want to add frozen peas in with my noodles in during the last two minutes of cooking time.

I also whisk in salt, pepper and a tad bit of dry mustard.  Once the cheese is melted and the sauce is smooth, it’s done!

Beep!  Timer goes off and we both drain our noodles.  I stir my drained noodles right into my sauce pot filled with glorious cheese sauce.  I’m ready to serve, I just need to sprinkle my mac and cheese with my toasty bread crumbs. 

Chris is busily stirring his orange powdered cheese, butter and milk into his pot…..

I call it a tie on time.  Flavor is a whole ‘nother story.  My noodles are bathed in a super creamy, cheesy sauce.  It is chock full of peas and topped with bread crumbs.  What could be better than that?

 

I think I proved that I can make homemade mac and cheese in the same amount of time it would take you to make a boxed mac and cheese.  Don’t you think your family would rather have homemade?  You have time!  I promise!

Feeling like you want your mac and cheese a little more “grown-up”?  Try Gouda and Swiss, blue and goat, or brie and fontina!  Imagine the possibilities!

Weeknight Mac and Cheese

2 teaspoons salt

1 pound elbow macaroni or shells

2 cups frozen peas

For bread crumbs:

1 cup panko bread crumbs

1 teaspoons salt

1 teaspoon black pepper

1 tablespoon olive oil

For sauce:

3 tablespoons butter

3 tablespoons flour

½ cup chicken broth

1 ½ cups milk

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon dry mustard

1 ½ cups sharp cheddar cheese

½ cup asiago cheese

For bread crumbs:

Pre heat broiler.  Spread bread crumbs on a baking sheet.  Sprinkle with 1 teaspoon salt and 1 teaspoon black pepper.  Drizzle with olive oil.  Broil until browned, about 2 minutes.

For macaroni:

Bring a large pot of water to a boil.  Add 2 teaspoons salt to boiling water.  Boil macaroni according to package directions.  When macaroni has 2 minutes left, add frozen peas.

Drain well.

For sauce:

Melt butter in a sauce pan over medium heat.  Add flour and whisk until smooth.  Cook over medium, heat for about 1 minute.  Slowly whisk in chicken broth and milk.  Bring sauce to a boil.

Once sauce is boiling, whisk in remaining salt, pepper and dry mustard.  Add cheeses and whisk well.

Mix drained noodles and peas with cheese sauce.  Top with bread crumbs for serving.

Serves  6