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Category: Recipes
Recently, some friends asked me if I could post more breakfast meals. Coincidentally a good buddy told me about a restaurant that makes this variant of Biscuits and Gravy (thanks Adam!). Before I could get to the restaurant to try it, I decided to make it myself. Another breakfast post to honor the request and my curiosity satisfied all in one meal – that’s definitely a bonus! Are you ready? I certainly am! Biscuits and Chorizo Gravy Ingredients: 6 oz bulk Chorizo 1 can refrigerated Biscuits (the 5 count buttermilk is my favorite!) 8 oz whole milk, half and half or cream 1 1/2 tbsp all purpose flour black (or white) pepper to taste parsley for garnish (optional) paprika for garnish (optional) Preparation: Bake the…
Remember the Bolognese Sauce I made recently? Well, I saved some and tonight I used it with cavatappi for a fast, tasty dinner. Here is a picture for your enjoyment…
Like sauerkraut, rotkohl has many variations. This side dish is another that pairs excellently with traditional German fare – schnitzel, sauerbraten, rouladen, wurst, etc. I suggest playing with the recipe to suit your own tastes – substitute cider vinegar for the balsamic, brown sugar for honey, omit the onions and/or bacon, add apples, pears, or caraway, etc. Sweet and Sour Red Cabbage (Rotkohl) Ingredients: 1/2 head small red cabbage, sliced thinly (approximately 3 – 4 cups) 1/2 small yellow onion, diced (approximately 3/4 cup) 2 -3 slices bacon, cubed (approximately 3/4 cup) 1 tbsp butter 2 tbsp honey 1/3 cup balsamic vinegar salt pepper Preparation: Heat a large skillet over medium medium-high heat. Add the bacon and render until almost crisp…
This side dish is great with many German dishes – sauerbraten, rouladen, schnitzel, wurst, etc. I will admit up front and unabashedly, I use imported dry spaetzle because it is so easy. The key for me is to add a little something special to the spaetzle – like this brown butter and thyme variation. Spaetzle with Brown Butter and Thyme Ingredients: 1 1/2 cups of dry spaetzle 1 tbsp butter 1/4 tsp dry thyme 1 tsp olive oil salt cracked black pepper Preparation: Prepare the spaetzle per the package instructions.Shave a minute or two off the cooking time as you want the spaetzle to be a bit firmer. Drain the spaetzle and toss with the olive oil to keep it loose and from sticking…
Yesterday, I made one of my daughters’ favorite meals. Tonight, I honor my Austrian heritage with a family favorite and give thanks to my mom for making sure I knew how to cook (and clean and do laundry and manage money and…). Well, I’m hungry so let’s get started! Schnitzel Ingredients: 2 boneless pork loin chops, 1/2 inch thick 2 medium eggs (or 1 jumbo) 1/2 – 1 cup of all purpose flour 1 1/2 – 2 cups of bread crumbs 2 tbsp butter 2 tbsp shortening salt cracked black pepper Lemon wedges (optional) Horseradish (optional) Preparation: Pound the loin chops to 1/4 inch thick using a pan or mallet using a downward and slide outward motion. Season…
Tonight’s dinner is a dish I tweaked for my daughters. In 2000, we visited a Seattle Italian restaurant and my oldest daughter ordered this dish. Unfortunately, the dish just did not make the grade – it was overpowered by smoked salmon. But I loved the concept, so I created my own recipe. After a few trials, I thought I had a solid winner and surprised my daughters with it during one of their visits. Of course, as you can imagine, they were not amused… but I asked them to trust me. They did and a favorite was born! This recipe became one of their most requested meals. I have made this recipe for myself, for friends, and for guests ever since. And now I want…
Today it is just a picture post… cheesy over easy eggs, hash browns, and bacon…
Here it is, another week off and running. Feeling the end of summer and wishing I was on vacation somewhere tropical (like Maui!), I decided to bring the islands to me via Loco Moco. I have seen many different recipes and this one is something of a conglomeration that I enjoy. Are you ready to get started? Loco Moco Ingredients: 1 ground beef patty 1 egg 1 pkg brown gravy mix 1 cup of water 1/2 onion, sliced 1 7oz can mushrooms (stems and pieces) or 3 oz fresh mushrooms, halved and sliced 1 tsp garlic, minced 1 tbsp Spicy Teriyaki Tabasco sauce 1 tsp vegetable oil 1 tbsp butter, divided your favorite burger seasoning salt and pepper for egg 1 cup of cooked rice Preparation: Heat…
Now that we have a delicious Bolognese sauce, it’s time to make something with it. It would be delicious with any pasta by itself, but I think Sunday deserves something just a little more special – Baked Rigatoni! Baked Rigatoni Ingredients: 1 1/2 cups of dried rigatoni (approximately 1/3 of a 1lb box) 1/3 cup of shredded Italian cheese (Romano, Parmesan, Asiago, Provolone, etc) 1/3 cup of mozzarella, divided into 1 tsp nuggets 1/4 cherry tomatoes, halved 1 tbsp fresh basil, chiffonade Canola oil spray Preparation: Preheat the oven to 375 degrees. Spray canola oil in a small glassware baking dish (approximately 3 cups in size) to prevent sticking and ease clean-up. Prepare the rigatoni per the package instructions, approximately…
I thought today was a great day to make a Sunday gravy and a Bolognese sounded tasty. Don’t be daunted by the amount of ingredients and what appears to be substantial effort; it really is quite easy to prepare. Also this recipe allows me to work in some of the ingredients I have used recently so I reduce waste. I will be using the remainder of the country bacon from the Chuckwagon Chili, the cherry/grape tomatoes, mozzarella cigieline, and fresh basin used in the Caprese Poppers, and the remaining half onion and green pepper from the Sweet and Sour Chicken. So if menu planning doesn’t work out, resort to improvisation! Bolognese Sauce Ingredients: 6 oz ground beef 3 oz diced bacon or pancetta…