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! 

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!

Paula D's Banana Pudding!

Hey y'all! I hope everyone is enjoying this gorgeous Sunday afternoon!

I want to share with y'all my all time favorite banana pudding recipe and of course, I adopted it from the queen of southern cookin' herself Paula Deen! This recipe is so darn good it will leave you and your loved ones lickin' the plate and beggin' for seconds. If you haven't tried it you're missin' out on one of the best southern dishes ever created!

Banana Pudding
Photo By: Passionate Penny Pincher

Banana Pudding

Ingredients:

2 bags Pepperidge Farm Chessmen cookies (I use Vanilla Wafers but either one is great so pick your poison) :)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. 

3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. 4. Fold the whipped topping into the cream cheese mixture. 

5. Add the cream cheese mixture to the pudding mixture and stir until well blended. 

6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. 

7. Refrigerate until ready to serve.


y'all enjoy!

CHECK OUT BISCUITS AND SUCH!!

Hey y'all! Happy Saturday!

Hope everyone is enjoying this gorgeous spring weather! I know I am!

This weekend I stumbled upon an awesome blog I thought I would share with y'all it's called Biscuits and Such! Elena is a Carolina gal that shares a variety of homemade southern recipes that look absolutely phenomenal! My favorite being her seafood dishes. Anyone who knows me knows a I am huge sucker for seafood! So, I'm super excited to try out some of her recipes. I'll let y'all know how it goes but for now be sure to check out her page by clicking on the link I have provided below!

Biscuits and Such

Enjoy the rest of your weekend!

Taylor