Biscuits and Green Chile Gravy

Hey y'all! Happy Tuesday! I hope everyone is enjoying their work week!

I recently traveled back home and had the pleasure of dining at this awesome restaurant in my hometown called Eats on 8th located in historic downtown Georgetown. I ordered the biscuits and green chile gravy. It was the most wonderful spin off of the traditional biscuits and gravy dish we all know and love! So, of course when I got home I had to find a recipe to try and recreate this fantastic breakfast meal. I ended up coming across this easy to follow biscuits and green chile gravy recipe from Jones Dairy Farm. I used my own biscuit recipe, but y'all can use whatever biscuit recipe you please or the one I have provided below.

Biscuits and Green Chile Gravy
Photo By: Jones Dairy Farm 

Ingredients:

Biscuits:

• 2 1/4 cups all purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups buttermilk
• melted butter, for brushing on the biscuits

Green Chile Sausage Gravy:

• 1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups milk
• 1 (4 oz) can diced green chiles

Directions: 

Biscuits:

1. Preheat oven to 450°F. Grease baking sheet.

2. In large bowl, combine flour, baking powder and salt. 

3. Using pastry cutter or fork, cut in butter until mixture appears crumbly. 

4. Add in buttermilk and stir just until combined.

5. Flour work surface. Turn dough out and knead 3 or 4 times, adding enough flour so it doesn’t stick. 6. Press dough into rectangle about 3/4-inch thick. Fold over each side to center, as if folding a letter.(Repeat X2)

7. Pat dough out until it is about 1/2-inch thick. 

8. Cut into circles using floured biscuit cutter. 

9. Place biscuits on prepared baking sheet.

10. Bake for 12-15 minutes, or until lightly browned. 

11. Remove from oven and brush with melted butter.

Gravy:

1. While biscuits are baking, brown sausage in medium skillet, breaking it up as it cooks. 

2. Stir in flour, salt and pepper. 

3. Slowly pour in milk, whisking to avoid lumps. 

4. Stir in green chiles. 

5. Cook over medium heat, stirring often, until gravy is thickened.

Serve the gravy over the hot biscuits.

Y'all Enjoy! 

BEIGNETS!

Hey y'all! Happy Friday! Hope everyone is enjoying this gorgeous spring weather!

Have you ever wondered what it would be like to have fresh French Quarter beignets fried up in the comfort of your own home?! Well now it's possible with this yummy recipe I adopted from Sugar and Charm. This savory treat will make you feel like you're in the heart of NOLA enjoying a hot cup of coffee and a delightful beignet at the famous Café Du Monde.

Beignet Heaven
Photo By: Sugar and Charm 

Ingredients 

2 1/4 teaspoons active dry yeast

1 1/2 cups warm water

1/2 cup white sugar1 teaspoon salt2 eggs1 cup evaporated milk6 1/2 cups bread flour1/4 cup shortening1 quart vegetable oil for frying (or try Café Du Monde’s recommended cottonseed oil if you can find it!)1/4 cup confectioners’ sugar

Directions

1. In a small bowl, combine the warm water, sugar and yeast and stir. Let it sit for 10-15 minutes.

2. Meanwhile, in a standalone mixer, combine the eggs, evaporated milk and salt and beat until combined.

3. With the mixer on low, add in the yeast mixture to the egg mixture.

4. Then add in cups of bread flour and mix on low.

5. Add the shortening in and continue to mix before adding the remaining 3 1/2 cups bread flour. DON’T over mix!

6. Knead the dough until smooth (it shouldn’t be stiff). Then place back in the bowl and cover with plastic wrap.

7. Set the bowl in a warm area and let it rise for 2 hours.

8. Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice into 2″ squares with a pizza cutter.

9. Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees. Or you can be like me and just wait until it’s pretty hot ; )

10. Then place a few dough squares in the hot oil and watch the magic happen! Turn them so they don’t burn on one side.

11. When you remove them, dust with a light layer of powdered sugar, until all of them are done, then pile powdered sugar on top! 

Y'all enjoy!

KOLACHES! A TEXAS FAVORITE!

Hey y'all! Happy Monday!

I'm currently having withdrawals from Texas delicacies after spending the past week back home. This morning I woke up craving my favorite breakfast food in the whole entire world...kolaches! Most people outside of Texas don't know what kolaches are but they're simply yeast rolls stuffed with sausage and cheese. They're basically amazing!

Anyways, I began searching for a recipe I could easily whip up to get a little taste of home while back up in Utah and I ended up stumbling upon this simple recipe from The Coers Family Blog. Amanda is a proud Texan that knows her stuff when it comes to fixin' up Texas staples, so be sure to check her out by clicking on the link above!

Kolaches
Picture By: Confections of a Foodie Bride

Here's what you'll need:

10 Rhodes frozen dinner rolls, thawed but still cool
10 fully-cooked breakfast sausages (jalapeno cheese if you enjoy a little kick like I do) :)
5 slices American cheese, cut into quarters
1/2 stick butter, melted

Directions: 

1. Set out 10 frozen Rhodes bread rolls in a pan to thaw. 
2. Spray with nonstick cooking spray and cover with plastic wrap to keep moist. 
3. Allow rolls to thaw for 2-3 hours before assembling kolache. 
4. Prepare a 9x13 inch baking pan with nonstick cooking spray. 
5. Heat oven to 375 degrees. 
6. Flatten each thawed bread roll in the palm of your hand, like a tiny tortilla.
7. Place cheese and then sausage onto flattened bread roll.
8. Fold the ends of the bread roll over the sausage and begin to roll the dough over the filling to cover completely.
9. Be sure to pinch the ends of the bread roll to seal. (This keeps the cheese from oozing out too much during baking)
10. Place kolache seam-side down into prepared pan. Repeat until all ten kolache are completed. 
11. Next, brush kolache with melted butter and don't be shy about it. 
12. Bake at 375 for 15-20 minutes until golden brown.

Y'all Enjoy! 

CRAWFISH BOIL!

Hey y'all it's time for some relaxation! It's March and in the south that means the start of crawfish season and spring break! Two things we can all be excited about!

Crawfish are definitely one of my all-time favorite foods on the planet! Add crawfish to anything and you got yourself a serious meal, pie, jambalaya, gumbo, etouffee...the possibilities are endless and everything tastes delicious! 

Today I want to share with y'all a simple crawfish boil recipe. Super easy and a total crowd pleaser so it's perfect for parties, family reunions and get-togethers!

Crawfish Boil
Photo by: Jason Kindig

Now y'all don't forget to purge your crawfish... they're mudbugs for crying out loud so you want to make sure they release all of that gunk before ya eat 'em! It's a simple process here's how you do it..

PURGE

1. Empty crawfish in cooler.

2. Pour 1 pound of salt on crawfish.

3. Fill cooler with water just enough to cover the crawfish. 

4. Gently stir. 

5. Once they have purged, dump the nasty water and rinse them.

6. Sift through the crawfish and throw away the dead ones, you absolutely DO NOT want to add dead crawfish to the stockpot. **I REPEAT DO NOT BOIL DEAD CRAWFISH**

7. Repeat this process one more time before boiling, just to make sure they're nice and clean. 

BOIL

Ingredients

35 lbs. Crawfish

Water

3 lbs. Louisiana Seafood Boil

Tony Chachere's

Red potatoes (halved)

10-15 ears of corn (halved)

Directions

1. Boil water in large outdoor stockpot with basket strainer.

2. When water begins to boil add 1 lb. seafood boil. (For every 10 lbs add 1 lb of seafood boil)

3. Add potatoes and corn to the stockpot until potatoes are tender.

4. Add crawfish and stir let boil for about 10-15 minutes.

5. Remove the strainer from stock pot and allow crawfish to drain.

6. Toss crawfish in a generous helping of Tony Chachere's and repeat!

Enjoy because we only get until June to appreciate this southern delicacy!