Biscuits and Sausage Gravy

As a Southern girl growing up, my dad would often fix biscuits and milk gravy on the weekends. I was foolish enough to never master the recipe. I learned a few tricks recently to make the best gravy and want to share!

Serves 2-3

Ingredients:

• 1/4 lb breakfast sausage, formed into 5-6 patties
• 1 c milk, plus extra as needed
• 1 T flour
• Salt and pepper

In a large skillet, cook sausage. Meanwhile, measure milk and flour into a mason jar or other container. Screw on lid tightly. When sausage is cooked through, place on a plate lined with paper towels. Shake mason jar until there are no lumps. In same skillet, pour milk mixture into remaining grease and whisk quickly to form gravy over low heat. It will thicken quickly.Season to taste. Crumble 1-2 patties into gravy. Serve hot over fresh biscuits with patties on the side. As the gravy sits, it will thicken and you might need to thin it out with a few tablespoons of milk. 

Cherry Cream Cheese Coffee Cake

Mom made this during my visit home for the holidays. It made a delicious breakfast! You can easily substitute your favorite variety of preserves. Raspberry or blackberry would be just wonderful! 

Ingredients:

1 package of cream cheese

1/4 c butter

2 c biscuit mix

1/4 c milk, plus 1-2 T for glaze

1 c powdered sugar

1/2 t vanilla 

1/2 c cherry preserves 

Preheat oven to 375 degrees F. In a medium sized bowl, cut cream cream cheese and butter into biscuit mix until crumbly. Stir in milk. Turn dough onto floured surface and knead 8-10 times. Move to wax paper. Press into a 12x8 inch rectangle. Invert onto greased baking sheet and remove paper. Make 2 1/4 inch long cuts at 1 inch intervals down length of rectangle. Spread preserves down center of rectangle. Fold strips over the filling on an angle. Bake for 20 minutes or until golden brown. Meanwhile, combine powdered sugar, milk, and vanilla for glaze. Cool the coffee cake 5 minutes, then drizzle with glaze. Best served warm. 

Heirloom Tomato Tart

Summertime means tomatoes, and lots of them. Here is one of my new favorite ways to eat them. This would make an excellent brunch dish.

Ingredients:

1 baked tart or pie shell 
3-4 medium/large heirloom tomatoes
1/2 c pesto
1 large onion, thinly sliced
2 T olive oil
1/2 c Parmesan, grated
1 T chopped green onions for garnish
Salt and pepper

Preheat oven to 400 degrees F. Slice tomatoes in 1/4 inch slices, and allow to drain in a colander for 20 minutes, tossing occasionally. Cook onions over medium heat in 1 T of olive oil until soft and golden brown. Spread pesto over baked tart/pie shell, top with cooked onions, and then arrange tomato slices on top. Sprinkle with Parmesan. Drizzle lightly with 1 T olive oil, and salt and paper to taste.

Bake for 15-20 minutes until cheese is melted and bubbly. Allow to rest for 10 minutes before serving. Garnish with green onions. Can be served hot or room temperature.

Cheese Quiche

Quiche. It's what's for dinner.

I made mine in a whole wheat crust from scratch, but by all means use a frozen pie crust if you want. No judgement here! The key is that the crust is hot when you pour the filling into it- so watch your timing.

This one is pretty basic, but you can add all kinds of veggies or herbs. Play with your food!

Ingredients

6 eggs

2 c milk

2 c shredded cheese (I used white cheddar)

1/2 t salt

1/2 c chopped parsley

3 dashes hot sauce

1 pre-baked pie shell

Bake crust per directions- reduce oven temp to 325. Whisk together eggs and milk. Add other ingredients. Pour into hot crust. Bake for 20-30 minutes until edges are firm but middle is jiggly. Cool completely, or serve slightly warm. I like mine with a side of greens.