Tag Archives: kid approved

Biscuit & Gravy Sausage Dippers

Life gets busy, it gets hectic, it gets messy….literally at times.  So one morning, while cleaning the house up in a hurry for unexpected company, my boys were just about begging me for biscuits and gravy.  I had zero time for that nonsense, but the “mom-guilt” was setting in.  Scanning my fridge and pantry I found a few staples that I could conjure up into their breakfast favorite; my fingers were crossed at least.

Whelp, all I can say in conclusion is that THIS is the way I may always make them “biscuits and gravy” from here on out.  It was quick, virtually no cleanup, and no mess with having young boys try and cut their biscuits with a fork, dropping crumbs on the ground, gravy dribbles across the table…sausage grease on the stove, flour on the counter…nope!  Just baked and rolled sausage crescent in hand with a gravy dipping sauce.  Oh the obviousness that’s been in my house this entire time…

*For a “crustier” baked dough, simply brush a bit of egg wash (1 egg+ 1 Tbsp water) overtop the prepared sausage crescents prior to baking.

**You can also add cheese and/or scrambled eggs, cooked bacon, jalapenos etc. to this prior to rolling up and baking.

The Starting Lineup

  • 1 package crescent roll dough
  • 8 sausage links (precooked/ready-to-eat)
  • Cream gravy (homemade or packet, ‘Pioneer’ brand makes a pretty good one)

Preheat your oven to 350 degrees and line a baking sheet with foil or parchment paper.

Lay out the perforated triangles of crescent roll dough onto your baking sheet and place a sausage link, horizontally, at the widest end of the triangle.  Roll the sausage and dough up towards the point, making sure there’s about 1-2″ in between each one.

Place in the oven for about 20 minutes, until the dough puffs up and turns a beautiful golden brown.

Serve with a cup of warm peppered, cream gravy to dip into and some fresh fruit!  Enjoy!

BiscuitandGravySausageDippers

Beef & Broccoli Stir Fry

I must really love my husband, because besides sushi I am not big on Asian cuisine…at all.  I know, I know..I’m “crazy”, “nuts”, “a weirdo”..I’ve heard it all.  Quite frankly, just feed me tacos and champagne for the rest of my days and I’d be happy as a clam!

That being said, every now and then I’ll surprise my dear love with an Asian inspired meal…and it’s also quite possible that I just wanted a sake bomb, but who knows?? 😉

So below is a take on a restaurant favorite that I tried and tweaked and I have to say….I wasn’t sure if I was in my own kitchen or Little China down the street, it was that good.  I suppose that may also of had to do with the sake bombs 😉 

The Starting Lineup

Marinade (1hr)

  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp water
  • 2 Tbsp vegetable oil
  • 1 tsp red pepper flake (optional, if you like a bit of heat–not recommended for lil kiddos)
  • 1 1/2 lbs flank steak, sliced into thin strips

Sauce

  • 1/2 cup low sodium soy sauce (make sure to NOT use regular soy sauce…it will be waayyy too salty)
  • 2 Tbsp dark brown sugar
  • 1-2 tsp fresh ginger, grated or finely minced
  • 4 cloves garlic, minced
  • 2 Tbsp flour
  • 2 Tbsp sherry
  • 3 Tbsp vegetable oil
  • 1-2 heads broccoli, crowns cut off

Garnish/Sides (optional)

  • Rice (white or fried)
  • Scallions
  • Sriracha sauce  

Let’s begin!  Starting with the marinade, have a medium size bowl ready and whisk together all of the above “marinade” ingredients (baking soda, sugar, cornstarch, soy sauce, water and vegetable oil).  

Next add in the thinly sliced steak and toss with tongs to coat.  Cover the bowl with saran wrap and keep in the refridgerator for 45-60 minutes.  This will really tenderize that ‘tough’ flank steak like you wouldn’t believe!  *Take the steak out of the refridgerator about 15 minutes prior to cooking. 

  

Yes…I know, it looks really appetizing doesn’t it?? Sorry to my vegetarian friends. Kind of.

 

Alrighty..now while the meat is tenderizing away in the fridge, all we have left to do is the sauce and prepping of the broccoli.  I first cut the crowns of the broccoli off their stalks and rinse them in a collander and allow to dry.  *If still a bit wet when time to cook, just pat dry with a paper towel/kitchen towel.  You really don’t want water added to hot oil..at all!  *You can also keep the stalks and use in soup broths, chop into a chicken alfredo sauce, etc.. 

   Next for the sauce (glaze), in a small bowl combine the ‘sauce’ ingredients (soy sauce, dark brown sugar, ginger, garlic, flour, sherry, vegetable oil).  Cover and set aside. 

   

    I’m pretty sure that by now the steak should be about ready to cook!  Sooo in a large pan, heat 1 Tbsp of vegetable oil to medium-high heat.  Add in the broccoli and cook for about 3-4 minutes while stirring often.  *If they turn a bit brown/crisp on the edges, that is ok!.  Remove the par cooked broccoli to a plate and set aside. 

   In that same pan, carefully add in another Tbsp of vegetable oil and then once hot toss in the marinated steak and 1/2 of the prepared sauce.  Sauté togther for about 4 minutes.  Finally add the broccoli back in with the remaining sauce and saute all together for another 1-2 minutes. 

       I like to serve our Beef & Broccoli over rice and garnish with a bit of scallions and sriracha (<- for the adults), alongside a few appetizers of pot stickers and egg rolls!  Let me tell you…my lil boys ate that steak right up!  A perfect sweet & salty flavor! 

 

Baked Panko Chicken (w/ a Greek yogurt bleu cheese) and Mashed Buffalo Cauliflower 

Wait…am I eating “healthy”??  Well kinda of..our household has been craving some crispy, drippy, Friday-night, spicy, buffalo wings….but I wondered if I could make a MEAL out of those flavors?!  Something to sustain us all.  Perhaps a healthier version at that!  Could I??

After a bit of strategic thought and planning, I am pretty sure that I achieved a great balance of texture & flavor considering my whole family was happy AND full after this recipe!!  Full?!?  Off of baked chicken and mock potatoes?..Happy momma right here!…we even had leftovers, sincerely!

*If you do not care for blue cheese, than purely omit or add in a packet of ranch seasoning to the Panko crumbs.

*If you do not like buffalo wing sauce, than purely omit and leave the cauliflower with just the beginning ingredients.  That’s how I served it to my toddlers before I added the wing sauce for my hubby & I.

The Starting Lineup

  • 2 thick chicken breasts, butterflied into 2 each (4 total)
  • 1 cup Japanese Panko bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 2 Tbsp dijon mustard
  • 1 whole cauliflower
  • 3/4 cup parmesan cheese, grated
  • 2 Tbsp unsalted butter
  • 4oz reduced-fat cream cheese 
  • 1 tsp garlic, minced
  • 1 cup Greek yogurt
  • 2 Tbsp+ Bleu cheese crumbles
  • Non-stick spray
  • Kosher salt and fresh ground pepper 
  • Pinch of cayenne pepper
  • Green onions, sliced (garnish, optional)  

Preheat the oven to 450 degrees, while also preparing a baking sheet & rack sprayed with non-stick spray.

Next, in two seperate shallow dishes, combine first the mustard, salt, pepper & cayenne.  In the second dish, combine the Panko and the 1/2 cup of parmesan cheese. 

 Evenly dredge the filet’d chicken breasts into the mustard and spices (each side) followed immediately with the Panko-parmesan mix.  Press the coating into the poultry.  Once dredged, place the coated chicken onto the wire rack that is set over the baking sheet. 

     Ok, that chicken can sit for just a second now…So let us bring a pot of water (with a pinch of salt) up to a low boil.  Meanwhile, roughly cut the cauliflower, rinse and carefully place into the boiling water.  *Allow to boil till fork tender, about 10 minutes. Drain.  Also, once your water starts to boil, put that dredged chicken into the oven!  *The chicken will bake for 15-20 minutes. 

  

  The cauliflower is now cooked tender and drained…*Up to you, this can be “mashed” with a potato masher, blender, food processor or immersion blender.  Add the cooked cauliflower to your respected source (..or not, if using an immersion blender like myself).  Then add the butter, cream cheese, garlic, pinch of salt & pepper and the buffalo wing sauce (if using it).  Purée till smooth!!!  *Word to the wise, IF you’re using the wing sauce, and I suggest you do, still TRY a bite of these without.  Shockingly good!!   Both my boys were convinced they were mashed ‘taters and they’re about guilt-free!! S-N-E-A-K-Y! 😉 

     Now that your mock buffalo potatoes are done, the chicken should be as well!! Remove from the oven and allow to rest for 5 minutes (*yes, you may be multitasking..not sorry).

While the chicken is resting you can quickly make a simple sauce.  Mix 1 cup of Greek yogurt with 2 Tbsp+ of Bleu cheese crumbles and a pinch of pepper.  Stir, mash, stir.  *This can also be made in advance, wrapped up, and set in fridge till din-din time. 

 By now I am guessing that you’re on a roll and ..well..everything is done!!!

Plate this healthier mock chicken wing meal with a hefty spoonful of puréed buffalo cauliflower underneath a crispy Panko fried chicken breast.  Top it off with a drizzle of Bleu cheese sauce and a few scallions!  Enjoy!!….and don’t feel guilty! 😉 

  

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