Biscuits & Gravy

What better way to start the day then with biscuits and gravy for breakfast! Biscuits and Gravy are such a comfort food that most people love. They can be served alongside other things for breakfast or they can be a meal themselves.

Ingredients For Biscuits
2 1/2 Bisquick Mix
2/3 Cup Milk
1 Tablespoon Sugar

Ingredients For Gravy
1 lb. Pork Sausage
3 Tablespoons Flour
2 Cups Milk
Salt & Pepper

Directions
1.  In large mixing bowl, stir together Bisquick mix, milk and sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix, knead until smooth about 10 times.
2. Roll dough out to be 1/2" thickness. Use a drinking glass to cut dough into biscuit's.
3. Place biscuits onto greased cookie sheet. Bake in 450 degree oven until golden brown 8 to 10 minutes.
4. Remove from oven and place on cooling rack.
5. Brown pork sausage over medium heat, stirring occasionally until no longer pink. Whisk in flour and milk and cook over low heat until gravy forms. Season with salt and pepper to taste.
6. Serve gravy over biscuits and enjoy!

Chicken Parmesan

Chicken Parmesan is an Italian dish that has become a staple. You might have had Chicken Parmesan at Olive Garden or other Italian restaurants but I guarantee it is not as good as what you can make at home. This is a time consuming meal to prepare but it is one of those that is worth the time and work. Serve this to your family or even friends and you will have everyone talking for days!

Chicken Parmesan 

 
Ingredients For Chicken

4 Chicken Breasts (however many desired) 
2 Cups of Italian Bread Crumbs

1/3 Cup of Grated Parmesan Cheese plus some for garnish

4 Eggs

2 TBS Milk

Olive Oil

Italian Seasoning

Garlic Powder

Salt & Pepper

Ingredients For Sauce

1 28 oz Can of Diced Tomatoes

1 8 oz Can of Tomato Sauce

1 Small Sweet Onion

2 Cloves of Garlic

Garlic Powder

Italian Seasoning

1 tsp of Sugar 

Salt & Pepper To Taste

Directions

1. Mince cloves of garlic and chop sweet onion and saute over medium heat until onion are translucent. 

2. Over medium heat pour in can of diced tomatoes and tomato sauce. Season with garlic powder, Italian seasoning, salt and pepper until desired taste is acquired. Cook over low heat for 15 minutes stirring occasionally. Stir in sugar, reduce heat to simmer and continue to cook for 30-45 minutes stirring occasionally.
3. Roll out a piece of aluminum foil and flatten Chicken with a mallet or you can even use a bowl or glass (just be careful not to shatter if using a bowl or glass).

4. Crack eggs into a bowl and pour in milk. Whisk the eggs and milk until they become scrambled consistency. 

5. In a shallow dish place Italian bread crumbs, Parmesan Cheese, and a pinch of salt & pepper. Stir together until combined. Spread out into a thin even layer.

6. Dip Chicken into egg mixture and then into bread crumb mixture coating evenly on both sides.

7. Repeat step 6.

8. Place frying pan on stove top over medium-low heat and coat pan with olive oil. Place breaded pieces of chicken into frying pan one at a time.

9. Cook on each side for 10-15 minutes depending on thickness of the chicken. Add additional olive oil as necessary. 

10. Garnish Chicken with prepared sauce and top with Parmesan Cheese. Serve with a side of pasta and garnish pasta with prepared sauce.

Grilled Garlic Lime Corn-On-The-Cob

Corn on the cob is a summer favorite of most All-American households. There are so many ways to cook corn on the cob from boiling it, microwaving it, baking it in the oven and cooking it in a campfire. My new favorite way to cook corn is on the grill. It is so easy and most meals that we eat corn with are cooked on the grill so its easy to prepare everything and not have to tend stuff cooking inside and outside. Try this corn recipe for something different with a little bit of a kick to it.

Grilled Garlic Lime Corn-On-The-Cob
 
Ingredients
Ears of Sweet Corn (however many desired) 
Black Pepper

Spray Butter

Garlic Powder

Lime Salt (can substitute sea salt)

Directions

1. Light gas fired barbeque grill and place on low. Temperature should be around 250-300 degrees 
2. Husk corn removing husk and silks. Rinse to remove any lingering silks. Dry corn with a paper towel.

2. Roll out a piece of aluminum foil or plastic wrap to prepare the corn on for an easy clean up. Place ears of corn on aluminum foil or plastic wrap.

3. Spray ears of corn with butter spray coating entire ear evenly. Sprinkle each ear evenly with black pepper, garlic powder and lime salt (or sea salt).

4. Place on preheated grill and cook for 20-25 minutes turning each ear 1/4 turn every 5 minutes. Remove from grill.

5. Serve and put spray butter on the table in case guests want a little more butter.

Parmesan Garlic Baked Broccoli

Steamed broccoli is great don't get me wrong but it is nice to have another healthy alternative such as this one. This broccoli is a big hit, I have made it when we have friends over for dinner and everyone raves about it. Good way to make a vegetable that has good flavor but is still healthy. The recipe yields one 13 x 9 pan that will serve 4 to 6.

Parmesan Garlic Baked Broccoli

Ingredients
1/4 Cup Olive Oil (I used Avocado Oil)
2 tsp Black Pepper

4 Crowns of Broccoli

1/4 Cup Lemon Juice + 2 Tbsp For Garnish (Fresh Squeezed or From A Bottle) 

1 Tbsp Garlic Powder

2 tsp Salt or Sea Salt

Parmesan Cheese (Grated or Canned) 

Directions

1. Preheat oven to 400F. Spray 13 x 9 pan with non-stick cooking spray.  

2. Wash broccoli crowns and cut into florets (the smaller you make them the faster they cook). Place florets into a bowl add oil, garlic, 1/4 cup lemon juice, black pepper, sea salt and desired amount of Parmesan Cheese into the bowl. Stir until oil, seasonings and cheese are evenly distributed. 

3. Bake in oven for 45 minutes to an hour.

4. Remove broccoli from oven, drizzle with 2 Tbsp of lemon juice and sprinkle with Parmesan Cheese. 

5. Serve and be prepared to hand over your recipe since all of your guests will be asking for it!

Baked French Fries

 French fries are so good but I feel guilty every time I eat them. This is a great alternative if you still want to have french fries but want to be healthy!

Baked Fries

Ingredients:

4 Baker Potatoes
1/4 Cup Olive Oil (I used Avocado Oil)

1 Tbsp Garlic Powder
1 tsp Black Pepper
1 tsp Salt or Sea Salt

1 Gallon Size Zip-Lock Bag 

Directions:

1. Wash potatoes, slice each potato into three chunks long ways and cut every piece into 1/2" by 1/2" by however long your potato is.  

2. Preheat oven to 400 F. Spray cookie sheet with non-stick cooking spray (If you want less mess you can line the cookie sheet with aluminum foil)   

3. Soak cut fries in a large bowl with ice and water for 30 to 40 minutes.  

4. Drain potatoes and pat dry with a paper towel.  

5. Place fries, oil and seasonings into a Zip-Lock bag, close the bag and shake until oil and seasonings are distributed.

6. Pour the fries out onto prepared cookie sheet into a single layer and leave space in between them.

7. Bake in the oven for 35-45 minutes or until desired crispness is achieved. 

8. Serve with ketchup, fry sauce or your favorite dipping sauce and be prepared to never eat deep fried fries again!

Egg Cups

These are such a quick and easy thing to make for breakfast! I like to make them the night before and then all you have to do is heat them up in the microwave in the morning. They are very simple to make but yet a healthy and delicious breakfast.

Egg Cups

Ingredients:

Eggs

Non-Stick Spray

Shredded Cheese

Desired Seasonings

Directions:

1. Preheat oven to 350 degrees. Spray ramekins with non stick spray.
2. Crack one or two eggs into a ramekin add desired seasonings and cheese.
3. Bake ramekins of egg cups on a cookie sheet for 15 minutes for one egg and 20 for two eggs.
4. Remove from oven let stand for 5 minutes and serve or refrigerate. If you refrigerate cover with plastic wrap before placing in the fridge.

5. To reheat simply remove from the refrigerator, remove plastic wrap and heat in microwave for about 45 seconds.

Cauliflower Smashed Potatoes

I went to a friend's house for dinner and had these Cauliflower Smashed Potatoes. I swore they were mashed potatoes and when I found out they were made from vegetables I was so excited. A healthy alternative to mashed potatoes and they are super easy to make!

Cauliflower Smashed Potatoes

Ingredients


1 Head of Cauliflower
3 Tablespoons Sour Cream
¼ Cup Bacon Bits
½ Cup Shredded Cheese
2 Tablespoons Butter (I use I Can’t Believe It’s Not Butter Spray)
¼ Cup Milk (Add more if you want them thinner, or less if you want them thicker)
1 Tablespoon Minced Garlic
Pinch of Salt
Pinch of Pepper
¼ Cup Shredded Cheese (garnish)

Directions:

1. Preheat oven to 350 degrees.
2. Wash Cauliflower and cut into medium chunks, boil 1 inch of water in a pot and add in Cauliflower. Place lid on pot and steam for 8 minutes.
3. Place Cauliflower in food processor and add in remaining ingredients, run food processor on high and add milk until desired consistency is reached.
4. Scrape Cauliflower Smashed Potatoes into a bowl, top with cheese and bake in the oven on 350 degrees for 15 minutes.
5. Serve and see if anyone notices they are vegetable mashed potatoes and not potatoes.

Nick's Banana Bread

Start making this delicious bread with leftover bananas that would otherwise be thrown away. The chocolate chips make it delicious and the sour cream help this banana bread to say very moist. Turn trash into a delicious treat with this simple recipe.

Ingredients: 

1 stick of butter
1 and 1/3 c sugar  

2 eggs  

1 tsp vanilla  

1 c sour cream  

2 c flour  

1 tsp baking powder  

1 tsp baking soda  

3/4 tsp salt  

1 c mashed ripe bananas  

1 c chocolate chips  

1/2 c chopped pecans (optional - I left these out!)

Directions:

1. Preheat oven to 325°. In a large bowl cream butter and sugar. Then mix in eggs, vanilla and sour cream. In a separate bowl whisk flour, baking powder, baking soda, and salt. Slowly add to sugar mixture and stir until combined. Fold in bananas, nuts, and chocolate chips. Pour into 2 large loaf pans or 4 small loaf pans. You can also make 24 muffins. Bake for 1 hour in a loaf pan, 35-45 minutes in a small loaf pan or 25 min in a muffin pan. You want the bread to be lightly browned. Make sure it comes clean with a toothpick.

2. Once the bread is cooked, remove the bread from the pan and place on a cooling rack.

Nick's Mexican Fiesta Soup

If your looking for a good soup recipe that is Mexican inspired then give this one a shot. After having Chicken Tortilla soup for lunch today it inspired me to make my own Mexican soup.

Ingredients:

2 Chicken Breasts Cooked and Cut into Chunks
2 (32 ounce) Boxes of Organic Reduced Sodium Chicken Broth
1 (14 ounce) Can Diced Tomatoes with Garlic
1 Cob of Fresh Sweet Corn-Cut Off the Cob
1 Cup of Crinkle Cut Carrots
1 Medium Sweet Onion-Diced
1 Tbsp Sriracha Sauce
Pinch of Cumin
Pinch of Black Pepper
Pinch of Garlic Powder
1 Tomato Bullion Cube
Salt to taste
Tortilla Chips, Shredded Cheese and Sour Cream for garnishing

Directions:

1. Season chicken breasts with seasoning of choice and cook in a pan or on the grill.
2. Cut up chicken into chunks
3. Meanwhile shuck ear of corn and boil in a pot of water for 10 mins then cut off the cob.
4. Pour chicken broth, diced tomatoes, corn, carrots, onion and cooked chicken into 4 quart or bigger pot and cook on medium heat.
5. Add pinch of salt, pepper, garlic powder, tablespoon of sriracha sauce and tomato bullion cube.
6. Cook on medium heat until carrots and onions are tender.
7. Salt to taste, remove from heat, garnish with tortilla chips, shredded cheese, a dollop of sour cream (if desired) and serve.

Mexican Queso Dip

This Mexican Queso Dip is very delicious and can be served in a variety of ways. I personally like to serve it some with tortilla chips for dipping. I also like to grill some chicken and make some Mexican Rice (recipe coming soon) and serve the queso over a bed a rice topped with the chicken. This recipe says to microwave it and you can do that but I like to cook it on the stovetop stirring constantly.

Ingredients:

1/2 lb White American Cheese, roughly chopped into 1" pieces
2 tablespoons chopped green chiles, frozen or canned will work fine
1 tablespoon pickled jalapeno slices, diced fine
1 tablespoon juice from the pickled jalapenos
1/3 cup milk
1/4 cup water
dash of cumin

Directions:

Combine all ingredients in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. The dip will be very watery at first, but it will thicken as it finishes cooking. Serve hot, poured over just about anything that you want to make more delicious. Enjoy!

Pork Barbacoa

This Pork Barbacoa is so good. For those who have been to Cafe Rio and have had the Pork Barbacoa Salad or Burrito know that it is to die for. With this simple at home recipe even families who are busy can make and enjoy this dish. Make and serve on tortillas for tacos, put on top of salad or wrap it up and make a burrito.

Ingredients:

• 2 pounds Boneless Rib Meat Pork

• 3 cans Coca Cola (NOT Diet)

• 1/4 cup Brown Sugar

• 1/2 teaspoon Garlic Salt

• 1/4 cup Water

• 1 can diced Green Chilies

• 3/4 (10oz) can Red Enchilada Sauce

• 1 cup Brown Sugar

Directions:

1. Put the pork in a heavy duty Ziplock bag to marinade.
2. Add about a can and a half of coke and about 1/4 cup of the brown sugar.
3. Marinade for a few hours or overnight.
4. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry) or on low for 8 hours.
5. Remove pork from crock pot and drain any liquid left in the pot.
6. Shred pork.
7. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
8. Put shredded pork and sauce in crockpot and cook on low for 2 hours.