Tag Archives: cheese

Easy Sausage Gravy & Cheddar Biscuit Skillet

26 Sep

I am a delinquent blogger and I apologize. I’ve got pictures of other meals sitting on my phone that were good but this dish made me want to get back to blogging so I wouldn’t forget what I’d done to make it.

It’s certainly not diet food, but this version of sausage gravy and biscuits is a hearty classic American breakfast made in a single pan. So easy!

And I think making the biscuits ‘Red Lobster style’ put it over the top.

Easy Sausage Gravy & Cheddar Biscuit Skillet

BaconAvecBacon_sausage_biscuit_bake_dish

For the gravy
1 pound loose breakfast sausage
3 cups milk
4 tbsp butter
4 tbsp flour
fresh ground pepper (to taste)
salt or seasoning salt (to taste)

For the biscuits
2 cups Bisquick baking mix
1/2 cup shredded cheddar cheese
3/4 cup milk
1 tsp buttermilk powder (optional)

Pre-heat the oven to 450 degrees F.

In a deep oven-save skillet, brown the sausage. (I used some frozen breakfast sausage patties and just broke them up.) When brown, remove the sausage and set it aside but keep the fat in the pan. Add the butter and let it melt. Add the flour and whisk it into the fat. Let the mixture cook for about 2 minutes, stirring occasionally. Slowly whisk in the milk and let the entire mixture come to a bubble. Add lots of freshly ground pepper and salt (I used seasoning salt for a bit more flavour). Let simmer for about 3 minutes, stirring every 30 seconds. The sauce will thicken as it cooks. Return the sausage to the gravy and stir to combine.

While the sauce is cooking, combine the Bisquick, shredded cheese and (if you have some) buttermilk powder in a bowl. Make a well in the dry ingredients and lightly stir in the milk with a fork. Do not overmix.

Drop the biscuit mix on to the sausage gravy in heaping teaspoonfuls. I used a large size cookie scoop. Leave about 1 inch between each biscuit.

Bake at 450 for about 12 minutes or until the biscuits begin to brown on the top.

If you’d like to make the biscuits ‘Red Lobster’ style, melt 2 tbsp butter and brush over the biscuits then quickly shake some garlic salt over top as soon as the dish comes out of the oven.

A few sprinkles of parsley finishes everything off.

Serve immediately.

BaconAvecBacon_sausage_biscuit_bake_skillet

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Recipe: Mom’s Quiche

2 Feb

Both of my parents are pretty good cooks and a good portion of the ‘secret’ recipes I have kicking around are things they made regularly when I was growing up.  I’ve tweaked a few of them over the years and this quiche is one of our favourites.

My mother of course makes her crust from scratch which I can’t be bothered to do so I instead use a deep dish pre-fab frozen crust. Her recipe simply calls for cheese and broccoli as add ins, but of course I had to put bacon in mine. Feel free to experiment – feta, red pepper and chicken, mushroom and swiss, smoked salmon…  The options are endless!

Mom’s Quiche

Mom's Quiche | baconavecbacon.com

1 frozen deep dish pie crust
1 cup cheddar cheese, shredded
1 cup chopped frozen spinach, drained
1/2 cup pre-cooked crumbled bacon (I like Kirkland brand from Costco)
1 brick cream cheese, softened
1/4 cup milk
4 eggs
1 tablespoon chives
1 teaspoon salt
1 tablespoon parmesan cheese
dash of paprika

Sprinkle the cheese in the bottom of the pie crust. Arrange the rest of your ingredients on top. Beat the cream cheese and milk until smooth. Add in the eggs one at a time. Stir in the salt and chives. Spoon the egg mixture over your toppings. Sprinkle the top with the parmesan cheese and the paprika.

Bake for 45 minutes at 375 degrees.

Recipe: Homestyle Lasagna

27 Jan

This is probably Mr. Bacon’s #1 favourite meal. In fact, I believe after his first bite of this one he said lovingly (to the lasagna, not me), “Oh my god! Why are you so good????”

Yes, lasagna requires a fair amount of prep but my secret is that I split this recipe into three ‘just enough for two people’ mini loaf pans which means zero effort aside from defrosting and heating for subsequent meals. You could easily make this as a family size lasagna in a single 9×13 pan or you could double the batch and make six at once. They freeze wonderfully and in fact, I think they’re better once they’ve had a chance to sit.

Homestyle Lasagna

Homestyle Lasagna | baconavecbacon.com

1 package of FRESH lasagna noodles
1 pound lean ground beef
1 pound mild or hot Italian sausage
5-6 cups pasta sauce (use your own or bottled)
1 tub ricotta cheese
1 block chopped frozen spinach, defrosted & drained
3 cups shredded mozzarella cheese
parmesan cheese
2 tsp oregano
2 tsp basil
2 tsp chopped garlic
salt & pepper
dried parsley

In order to make this as painless as possible, do like the chefs do and get your ‘mise en place‘ ready. That means preparing all of the elements and placing them within reach.

First I brown the ground beef with the oregano, basil, garlic and a bit of salt & pepper. I drain it and set it out on a plate covered in paper towel to drain further.

Then I brown the sausage breaking it up as much as possible. If your sausage comes in a casing vs. loose, remove it from the casing before cooking. When it’s brown, I usually whiz it with the food processor a bit so that the consistency is closer to that of the ground beef. Set it on a plate with paper towel like the beef.

Then defrost the spinach in a medium size bowl in the microwave. Drain as much water as you can from it by pushing on it with a paper towel and allowing the excess water to drip out of the bowl. Add the tub of ricotta, a pinch of salt and pepper and 3-4 tablespoons of parmesan cheese. Mix until thoroughly combined and set aside.

Open your pasta sauce, grate your mozzarella and get your pan or pans out. Open the package of pasta and use a very sharp knife to cut through all layers of pasta in three evenly sized portions.

Your kitchen counter should look like this:

Homestyle Lasagna | baconavecbacon.com

Now you can begin building your lasagna one layer at a time. When I’m splitting lasagnas into three pans, I do one layer at a time over all three pans. Here is how to assemble it:

  • 1/4 cup of pasta sauce in the bottom of the pan
  • 1 sheet of pasta
  • 1/6th of the ground beef
  • 1/4 cup of pasta sauce
  • 1 sheet of pasta
  • 1/6th of the sausage
  • 1/4 cup of pasta sauce
  • 1 sheet of pasta
  • 1/3 of the ricotta mixture
  • 1 sheet of pasta
  • 1/6th of the sausage
  • 1/4 cup of pasta sauce
  • 1 sheet of pasta
  • 1/6th of the ground beef
  • 1/4 cup of pasta sauce
  • 1 sheet of pasta
  • 1/4 cup of pasta sauce
  • 1 cup (or more if you desire) mozzarella cheese
  • sprinkle of parmesan
  • sprinkle of dried parsley flakes

Homestyle lasagna | baconavecbacon.com

I like to have a dryer lasagna with defined layers but if you prefer yours more sauce-y, add more sauce at each layer. It’s OK if some of the ingredients fall off of the layers and into the edges of the pan. You won’t be able to tell once it’s been cooked.

When you have all three lasagnas assembled, place the mini loaf pans onto a cookie sheet and place in an oven preheated to 375 degrees for about 40 minutes. The lasagnas should be bubbling and the cheese should be nicely browned.

Let the lasagna sit for about 10 minutes before cutting.

For the ones you’re going to freeze, let them cool on the counter while you stuff your face. Then place each lasagna, pan and all into a 1 gallon ziplock freezer bag. Use a straw to suck out any air and seal tightly before popping in the freezer. When you’re ready to eat a frozen one, let it defrost in the fridge overnight or over a couple of days. Then cut into four slices, place onto a plate and heat in the microwave until hot. Trust me, it works better than the oven!

Recipe: Crock Pot Broccoli Cheese Soup

9 Jan

It’s gross out. Snow/rain/slush/damp/dark. Ugh.

Days like this call for super easy recipes that are warm and comforting. With a rich and velvety texture, this soup makes an excellent winter meal with a side of crusty bread.

Crock Pot Broccoli Cheese Soup

Broccoli Cheese Soup | baconavecbacon.com

1/2 small (450 g) jar of Cheese Whiz (I used the low fat kind)
1 can Campbell’s condensed cheese soup (feel free to sub other cream based flavours)
3 small heads broccoli, cut into small florets (about 2 1/2 cups)
1 carrot, grated
2 cups half and half
1 teaspoon paprika
1 teaspoon freshly ground pepper

1 cup milk (1 or 2%)
1 cup cheddar cheese, shredded

Toss the first 7 ingredients into the crockpot, stir and cook on high for 2 hours or until broccoli is tender. Add the milk and cheese then whiz with an immersion blender. If you prefer a chunky soup, you can skip the blending step.