Biscuits and Gravy

Biscuits
3 C flour
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/2 C butter
1 C milk

Preheat oven to 450. Mix all ingredients in a medium mixing bowl. Spoon 12 dough balls onto a cookie sheet. Bake 10-14 minutes or until golden brown.


Gravy
1lb lean pork sausage
1/3C butter
1/3 flour
2 cups milk
1tsp black pepper


Brown sausage in a medium skillet. Remove from heat. Melt butter in a medium skillet. Mix in flour and pepper. Slowly add milk. Stir until it starts to get thick. Add sausage to gravy and let simmer for 5 minutes.Cut biscuts in half and pour gravy over biscuts.

(Inspired Better Home and Gardens Biscuits Supreme)

Steel Cut Oats

1 C steel cut oats
1 C soy milk
3 C water


Combine water, soy milk and oats in a large saucepan. Bring to a boil and simmer on medium low for 25 minutes. Remove from heat and serve with your favorite oatmeal toppings. You can also store in the fridge and reheat a portion by microwaving it for about 1 minute.

Chicken Pot Pie

1 lb boneless, skinless cubed chicken breast

1 C sliced carrots

1 C frozen peas

3/4 C sliced celery

1/2 C chopped onion

1/3 C butter

1/3 C flour

1/8 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/8 tsp poultry seasoning

1 3/4 C chicken broth

2/3 C milk

2 (9inch) pie crust


Preheat oven to 425. Place chicken, carrots, peas, celery, and onion in a large saucepan and cover with water and boil for 15 minutes. In a medium saucepan melt butter and add flour, salt, pepper,garlic and poultry seasoning. Slowly add milk followed by chicken broth. Simmer over medium heat until thick, about 10 minutes. Place one uncooked pie crust in a pie pan. Place chicken mixture in the bottom pie crust. Pour sauce over chicken mixture and cover with second pie crust. Seal the edges and cut away any extra dough. Make several small slits in the top to allow the steam to escape. Bake for 30 minutes or until golden brown and bubbly. Let cool for 10 minutes before serving.

(Inspired by Chicken Pot Pie IX from AllRecipes.com)

Tilipia with Parmessan Cream Sauce

1 tbsp olive oil
2 tbsp creole (recipe below)
4 tiliapia fillets
15oz medium shell pasta
2 tbsp butter
2 tbsp flour
1 1/3 C milk
1/3 C shredded parmesan cheese
1 tsp minced garlic

Preheat oven to 350. Bring large pot of water to boil. Brush fillets with olive oil and sprinkle with creole. Bake fillets for about 10 minutes or until flakey. And cook pasta for 10 minutes. While the tilipia cooks, melt butter in a small saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Turn down sauce to a low simmer for five minutes. Add parmesan cheese and garlic and stir until smooth. Place tilipia fillet over pasta and drizzle with sauce.


Creole
2 1/2 tbsp paprika
1 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried oregano
1 tbsp dried thyme

(Inspired by Emeril's Creole Seasoning receipe at OChef.com)

Orange Glazed Pork Chops with Sweet Potatoes

2 boneless pork chops
1 medium sweet potato, peel and cut into 1/4 slices
1 tsp vegetable oil
2/3 C orange juice
2 tsp brown sugar
1/4 tsp ground ginger
Dash of salt and pepper
Dash garlic powder
1 tsp cornstarch
1/3 C water




Preheat oven to 350. Sprinkle pork chops with salt, pepper and garlic powder. In a small skillet, brown pork chops on both sides (in oil if you choose). While pork chops brown, microwave sliced sweet potatoes for 2 minutes. Remove pork chops from skillet and place in a sprayed 8 inch baking dish. Combine orange juice, brown sugar, ginger, pepper in skillet. Bring to a boil stirring constantly. Layer sliced sweet potatoes on top of the pork chops. Pour orange sauce over sweet potatoes. Cover and bake for 45 minutes. Pour pan juices into the skillet and bring to a boil. Combine cornstarch and water until smooth and slowly stir into juices. Continue to boil for about a minute. Drizzle over plated pork chops and sweet potatoes.

(Inspired by Pork Chops with Sweet Potatoes at AllRecipes.com)

Apple Pie with Oatmeal Crumb Topping

1/2 C sugar

1/2 C brown sugar

3 tbsp flour

1 tsp ground cinnamon

1/8 tsp ground ginger

1/4 tsp ground nutmeg

7 C thinly cubed apples (I use a mix of red apples)
1 nine inch pie crust

1 tbsp butter

Oatmeal Crumb Topping

2 C rolled oats

1/4 C sugar

1/4 C brown sugar

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

3 tbsp melted butter

Preheat oven to 375. In a medium bowl combine sugar, flour and spices and toss with apples. Line a nine inch pie plate with pie crust, place apple filling inside. in a small bowl mix together crumb topping ingredients. Place crumb topping on top of pie filling. Cover with foil and bake for 35 minutes. Increase temperature to 400, remove foil and bake for an additional 15 minutes.

(Inspired by Apple Pie at AllRecipes.com)

Pesto Salmon with Creamy Garlic Sauce

2 tbsp basil pesto
1 pound salmon fillet
2 tbsp butter
2 tbsp flour
1 1/3 C milk
1/3 C shredded parmesan cheese
1 tsp minced garlic

Preheat oven to 350. Rub salmon fillet with pesto and place in preheated oven for 10-15minutes or until flaky. While the salmon cooks, melt butter in a small saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Turn down sauce to a low simmer for five minutes. Add parmesan cheese and garlic and stir until smooth. Drizzle sauce over salmon fillet.

(Thank you Rachel for inspiring this recipe!)

Apple Stuffed Pork Chops

1 tbsp chopped onion
2 tbsp butter
1 cup hearb bread crumbs
2 cups chopped apples
1/4 C chopped celery
1/4 tsp salt
6 thick cut pork chops


Preheat oven to 350 degrees. In a large skillet, saute onions and celery until tender. In a medium bowl mix bread crumbs, apples, onions, celery and salt all together. Cut a large pocket on the side of the pork chops and spoon in stuffing mix. In the same skillet, brown pork chops on each side. Place browned pork chops in 9x13 baking dish. Cover with aluminum foil and bake for 20 minutes. Remove cover and bake for an additional 20 minutes.

(inspired by Apple Stuffed Pork Chops  at AllRecipes.com)

3 Bean Corn Bread Chili

1 ½ lb. ground turkey
½ c. chopped red bell pepper
¼ c. chopped onions
2 tbsp. chili powder
1 (15 oz.) can pinto beans, undrained
1(15 oz.) can kidney beans, drained
1(15 oz.) can black beans
1 ½ c. shredded chedder cheese
1 corn bread recipe (See below)
1 (15 oz.) can tomato sauce
1 (15 oz.) can chopped tomato

Brown ground turkey; drain off grease. Add pepper and onions. Cook until onions are tender. Add chili powder and tomato sauce. Pour mixture into greased 9 x 13 inch baking dish. Pour beans over meat mixture. Spread cheese over beans. Set aside. Mix cornbread mix according to package directions and pour over top. Bake at 400 degrees for 25-30 minutes or until brown.

(Thank you Marin inspired by Chili Corn Bread Casserole at Cooks.com)

Corn Bread

• 1 cup white or yellow corn meal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten

Combine meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
(Recipe from Alber's Corn Meal)

Baked Ziti

16 oz. of ziti pasta
1 lb. of mild italian sausage
15 oz. ricotta cheese
1 egg
1 large sweet onion
2 tsp. minced garlic
1 tsp. organo
1/2 tsp. black pepper
1/2 tsp. salt
37 oz. tomato basil pasta sauce
8 oz. Italian cheese blend
1 tsp. dried basil

Preheat oven to 350 degrees. Bring a large pot of water to boil, add ziti pasta and cook for 8 minutes. While pasta cooks, in a large skillet cook sausage until brown, about 10 minutes. Drain sausage and set aside. In a medium bowl, stir together ricotta cheese, egg, onion and oregano until well combined. In a seperate medium bowl, combine sausage, pepper, salt, and pasta sauce. In a greased 9x13 pan cover the bottom of the pan with a thin layer of sauce mixture. Layer on 1/2 of the pasta in the pan, then 1/3 of the pasta sauce, followed by 1/2 of the cheese. Layer the remaining pasta, sauce and cheese. Cover with foil and bake for 35 minutes. Uncover and bake for an additional 10 minutes

(inspired by Sausage Baked Ziti at AllRecipes.com)