Wednesday, September 30, 2015

Slow down and eat some chocolate gravy


In this fast paced world we 
live in, it is easy to get wrapped
up in all the chaos and 
not take time to
appreciate the little things.  
Like chocolate gravy and biscuits.

I admittedly can be impatient and
want to get things done in a hurry, 
yes...I admit to this weakness.
Especially when I am cooking.
I love to eat, so I don't like to wait.  
I want to eat....now!
I tend to plan my meal in my head during 
the day and whip up said meal
 in about 15 minutes no matter
what it is.

Recently, my boyfriend asked if
I had ever made chocolate gravy.  
Nope.
I had heard of it, but never cooked it
or even eaten it for that matter.
I grew up with mom making
white gravy.  I even called and asked her
if she ever made chocolate gravy.  
Nope.
Although my dad said his mom used to make
it.  So I guess it was a family thing.  
Mom's family ate white gravy.  
Dad's ate white gravy and also
chocolate gravy.  
I have also heard of 
red eye gravy, never had it either.  
So what kind of gravy 
family did you come from?

Let's face it, no one can 
compare to grandma's cooking, so I 
am just trying to make some
edible chocolate goodness.

I always meld
several recipes and
come up with my own, 
so I Googled chocolate gravy 
recipes.  I compared 3 different ones,
 one being Paula Dean's of course since 
she is Paula Dean, ya'll.  
And I came up with one that 
incorporated the 3 and its' process
was similar to how I am
used to making gravy.

Turns out I passed!  He and I both
enjoyed the gravy.  Although 
my Grands biscuits were no where near his
grandma's.  haha.  So therefore
we get back to my initial speech 
about slowing things down.  
I am gonna step away from the canned
biscuits next time and make some
good ole cat head biscuits as they used to 
call them, from scratch.

Biscuits are much more daunting
than chocolate gravy. 
 There is much more
of an art to biscuit making.  The
ingredients are very basic, 
but the technique
and how you treat the ingredients is 
very important.  
There are words like
sifting flour, cutting the butter in, 
and kneading that my non baking
butt is just not very
familiar with, but I am gonna give it a
shot...as soon as I get over being
full of this chocolate gravy...it is very
very filling and very hard to stop eating.  :)

Oh and sorry for no gravy pics...
I didn't slow down 
soon enough.  :(
I will add later!

Chocolate Gravy

1 c sugar
3 T Hershey's cocoa powder
2 1/2 T flour
1 3/4 c milk
3 T butter

In a medium bowl, mix the sugar, cocoa and 
flour until well blended.  Add the milk and whisk until smooth.  In a large skillet, melt the butter then pour the cocoa mix into the skillet and cook over medium heat, stirring constantly to prevent scorching.   Cook until the gravy thickens.  It may take several minutes, but it will happen.  Serve over hot biscuits. :)

Love what you eat and eat what you love! :)


Monday, September 21, 2015

Fried broccoli? Yep!


One thing I love to do when I have the
time is experiment in the kitchen.
Alot of yummy and a 
few not-so-yummy things have
emerged when I do these experiments.

Sunday I was frying some huge
fresh catfish filets that I had just
 bought
and realized
that I had some extra flour left over 
from when I had coated the 
fish to fry.

I love steamed broccoli and had thrown a
bag in the microwave...the kind
that just takes 5 minutes
and comes out perfect.

My creative wheels were all greased up 
from having the day off, and I thought...
hmmmm...why not fry some broccoli.

I took the flour and added an egg, some
milk, season salt and Cavendar's 
Greek seasoning to make a batter about the
consistency of pancake batter.

I actually tried the frying process 2 ways. 
I had butter in one skillet and oil in the other.
Although both turned out good, I would 
probably use a combination next
time because the butter
seemed to add a little flavor but the
oil seemed to cook better.
I didn't use alot of either, just enough to 
have a little in the bottom of the pan.  
I didn't want to deep fry.  Less oil at least
seems healthier.

To make them,
I simply dipped some of the larger 
pieces of steamed broccoli into the batter
and cooked them in the oil/butter over
medium heat until nice and golden brown 
on both sides.

When they were done, I put them on a 
paper plate to drain off the excess grease
and topped them with a little grated
sharp cheddar cheese.

Love what you eat and eat what you love! :)




Saturday, September 19, 2015

Spinach, tomato and Italian sausage tortellini...simple and YUM!


Tortellini.
I have looked at these on the grocery
shelf for years and never tried them.
Well, I should have tried them 
earlier, DUH!  Because they are 
yummy!

After seeing a picture of some tortellini
soup on Facebook, I started searching recipes.
I adapted this recipe from several that
I looked at on Pinterest.
I wanted a thicker consistency than soup,
 and
this worked perfect.
I think they will be great with some
shrimp as well, so I will be purchasing
them again soon!

These are the ingredients I used except for some 
Cavendar's Greek seasoning.


Tortellini

9 oz pkg Buitoni tortellini 
2-3 mild Italian sausages, casing removed

2 T minced garlic
2 T olive oil
1 can petite diced tomatoes, drained
3 large handfuls of spinach roughly chopped
1 1/2 cups half and half
(to lessen the calories, use 3/4 milk and 
3/4 cup half and half)
2 T all purpose flour
1/4 cup Parmesan cheese
1/2 cup mozzarella cheese or Italian cheese blend
2-3 dashes Cavendar's Greek seasoning

Cook tortellini per package directions.  While it is boiling, cook the sausage in large skillet, breaking it into small chunks, until no longer pink.  Set aside on a paper plate to drain.  In a small bowl, mix the flour and half and half until blended well. In a large deep skillet, saute the garlic in the olive oil for one minute.  Add the spinach, tomatoes and  a few dashes of Cavendar's and cook just until the spinach has wilted.  Add the flour mixture to the skillet and cook over medium heat stirring frequently until creamy and bubbly, about 5 minutes.  Stir in the meat, tortellini, and cheeses and cook over medium low heat for a couple of minutes, until all is blended.  Add salt to taste and to add a little spice, sprinkle in a dash of red pepper flakes.  If the mixture doesn't seem creamy enough, add a little more half and half or milk.  

Love what you eat and eat what you love! :)