{"id":105172,"date":"2020-09-17T12:00:57","date_gmt":"2020-09-17T16:00:57","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=105172"},"modified":"2020-09-17T11:24:34","modified_gmt":"2020-09-17T15:24:34","slug":"thursdays-are-for-cooking-96","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=105172","title":{"rendered":"Thursdays Are For Cooking"},"content":{"rendered":"
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Buttermilk pancakes, coming up next month<\/figcaption><\/figure>\n

Since some people here present have likely had a rough week in one way or another, the idea of two easy dishes presented itself and I followed suit. So here you are. Both are easy to fix, hearty, nutritious, and filling enough to keep you going through thick and thin times.<\/p>\n

From Betty C’s Kitchen: Green Bean and Chicken Casserole<\/strong><\/p>\n

By\u00a0Betty Crocker Kitchens<\/a><\/p>\n

Prep time: 10 MIN<\/p>\n

Total: 55\u00a0MIN<\/p>\n

Servings: 4<\/p>\n

Blend, layer, bake–it’s as easy as that to make this quick supper solution, thanks to canned soup, pre-seasoned bread crumbs, and frozen veggies.<\/p>\n

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Ingredients<\/strong><\/p>\n

1 <\/strong>can (10 3\/4 oz) condensed cream of chicken soup<\/p>\n

\u00bc <\/strong>cup milk<\/p>\n

1 <\/strong>cup herb-seasoned stuffing crumbs<\/p>\n

\u00bc <\/strong>cup butter or margarine, melted<\/p>\n

4 <\/strong>boneless skinless chicken breasts (about 1 1\/4 lb), cut into 1-inch-wide strips<\/p>\n

2 <\/strong>cups frozen cut green beans, thawed<\/p>\n

\u00a0<\/strong>Steps<\/strong><\/p>\n

1 <\/strong>Heat oven to 350\u00b0F. Lightly spray 11×7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.<\/p>\n

2 <\/strong>In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.<\/p>\n

3 <\/strong>Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.<\/p>\n

Expert Tips:<\/strong><\/p>\n

For a taste of Thanksgiving, add 1\/2 teaspoon ground sage to the soup mixture.<\/p>\n

A fruit salad with poppy seed dressing would complement this casserole.<\/p>\n

That’s for supper, and for breakfast, lunch or dinner, or any time you’re hungry, there is the classic sausage gravy with biscuits. And yes, you’re allowed to use the store-bought canned biscuits to save some time.<\/p>\n

Easy Sausage Gravy and Biscuits<\/strong><\/h3>\n

Hot jumbo Jimmy Dean buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast. This recipe will serve 4 people, so if you have more than 4 to feed (including you), expand accordingly.<\/p>\n

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Ingredients:<\/strong><\/p>\n

1 (16 ounce) can refrigerated jumbo buttermilk biscuits (unless you feel like making them from scratch, in which case, post your Grandma\u2019s old biscuits recipe. Also, if there’s more than 4 people, you’re gonna need more biscuits and sausage gravy.)<\/p>\n

1\/2 pound package of pork sausage not in casings. If you can\u2019t find loose meat or patties, then get the encased sausage and turn it out of the casings, crumble it up and cook it until it\u2019s done.<\/p>\n

Here\u2019s your first lesson in What Not To Do<\/strong>:<\/p>\n

DONE<\/strong> means \u201cno sharp crumbles<\/em>\u201d.\u00a0 DO NOT OVERCOOK THE SAUSAGE<\/strong>. \u00a0You will cook all the flavor out of it and it will be drek and people will throw it at you and go to the McDonald\u2019s down the road.<\/p>\n

DO NOT<\/u><\/strong> scrape the pan after you cook the sausage. If you do that, you\u2019ll take out all the flavor and have to start over, and I will know what you did wrong, because you\u2019ll be calling me and whining about it.<\/p>\n

The pan scrapings are FLAVOR. Leave them in the pan<\/strong>.<\/p>\n

To make a good gravy when you’re using lean meat like Jimmy Dean or Johnsonville sausage, you\u2019ll have to add some fats to the pan scrapings to make a roux (pronounced \u201croo\u201d, as in kangaroo), which is the base for your gravy. If you have bacon grease, use that. \u00a0If you don\u2019t have bacon grease, then use butter. How much butter? How much sausage gravy are you making? The roux has to support the thickening agent (flour) and liquid (broth or milk) added to it without losing its ability to thicken up, because you still have to spoon it over the biscuits. I would say 2 tablespoons of bacon grease or butter for starters, because after either melts and is blended with the pan scrapings, you’ll be adding flour as the thickener to make the roux, and then slowly adding liquid to stretch the volume. And you will be constantly stirring<\/strong> unless you want to spend 10 hours scraping that skillet clean.<\/p>\n

Once the roux has absorbed all the melted fats, start adding the broth\/milk\/cream\/whatever slowly, stirring constantly, OVER A LOW HEAT.\u00a0 I can’t emphasize that enough: stirring constantly<\/strong> over a low heat.\u00a0 I find that a low heat is better than medium because it is less likely to produce clumps and cursing and trying to thin out the gravy so that it’s edible. (Or do you really want 5 gallons of gravy in your fridge?)<\/p>\n

Instructions:<\/strong><\/p>\n

Bake the biscuits according to the package directions.\u00a0 Keep them warm. (Or use your Grammy’s recipe from Them There Olden Times. Hint: a warm oven is about 325 to 350F.)<\/p>\n

Meanwhile, if you are using lean sausage like Johnsonville, add a fat like bacon grease or corn oil to the pan to keep the sausage from sticking.\u00a0 Cook the sausage in a large skillet over medium heat 5-6 minutes or until thoroughly cooked, stirring frequently. \u00a0Once it\u2019s cooked, move the sausage out of the pan to a bowl. Leave the pan scrapings in the pan. (Yes, there are<\/em> people who will pour that stuff out. Don’t do that! It’s part of the recipe.)<\/p>\n

Stir the flour into the pan scrapings. Gradually add milk*; cook until mixture comes to a boil and thickens, stirring constantly<\/strong>. Reduce heat to medium or low; simmer 2 minutes, stirring constantly<\/strong>. Season to taste with salt and pepper if needed.<\/p>\n

*NOTE: It is also permissible to use buttermilk, half & half, and\/or broth as the liquid. Whatever floats your boat will do, but the gravy must be thin enough to pour and thick enough to appreciate.<\/p>\n

Split the biscuits in half. Place 2 halves on each plate; top with about 1\/3 cup gravy. Of course, if it\u2019s just you fixing this feast and you don\u2019t donate leftovers to that pack of boarhounds you have out back, you can add more gravy if you like.<\/p>\n

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Since some people here present have likely had a rough week in one way or another, … Thursdays Are For Cooking<\/span>Read more<\/a><\/p>\n","protected":false},"author":653,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[485,11],"tags":[],"class_list":["post-105172","post","type-post","status-publish","format-standard","hentry","category-cooking","category-economy"],"_links":{"self":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/105172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/users\/653"}],"replies":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=105172"}],"version-history":[{"count":0,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/105172\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=105172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=105172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=105172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}