You are currently browsing articles tagged brunch.

SImple Clean and Homemade I Strawberry Margarita

Did you shop at Hills as a kid? We did. My parents took us there for back to school shopping. We went often to visit our layaway items. Normally I hated shopping as a kid, but Hills was my all time favorite. Every time we went there we got a kid’s size frozen coke and popcorn. I was such a sucker for a frozen drink even at a young age. It is no wonder that I love them today.

I blame Hills to this day for my love of margaritas. I like them frozen. I like salt on the rim, not sugar. I like them with Patron. I knew I needed to make a strawberry margarita recipe for this summer. I like strawberries so the combination is only natural.

SImple Clean and Homemade I Strawberry Margarita 3

These strawberry margaritas have a homemade strawberry sauce to give them flavor. We loved the flavor of the margarita, but probably the best part was the ghost pepper salt that my mom brought home from her trip to Sanibel Island. The salt’s spiciness gave the strawberry margarita a surprise finish. The salt was not overwhelmingly hot, but a nice heat in the back of our throats.

I wanted to share this with you just in time for the holiday weekend and all those fun cookouts out there.

Strawberry Margarita

by Jessica

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (2 servings)

    Roasted Strawberry Puree

    • 1 pound strawberries, hulled and halved
    • 1/2 cup sugar
    • Juice of 1 lime


    • 1/3-1/2 cup strawberry puree
    • 4 ounces Patron Silver Tequila
    • splash Gran Marnier
    • 1-2cups ice
    • juice 2-3 limes
    • simple syrup or agave to taste
    • Ghost salt


    Strawberry Puree

    In an 8×8 baker, roast the strawberries tossed with sugar at 400 until they are soft and juicy (15-30 minutes). Fresh tend to take longer than frozen. Allow to cool. Add to the blender with lime juice and blend into a puree. Store in the refrigerator in an air tight container.


    In the blender, add strawberry puree, tequila, Gran Marnier, lime juice, and ice. Blend until smooth. Add sweetener if desired.

    Rub the rim of the class with the lime rinds. Dip in salt. Pour the liquid into the glasses and serve.

    Powered by Recipage
    Foodie Friends Friday

    Tags: , , ,

    SImple Clean and Homemade I Mules 3

    The warmer weather has me craving fruit, salads, smoothies, and cocktails. Summer is by far my favorite season. I love the hot weather and all the fun outdoor activities that go along with it. I love to peruse the farm market and experiment with new, local, and fresh ingredients. I love taking leisurely walks with the pups and never wearing socks or jackets. My new favorite thing to do at our new home is sit by the river with a cocktail and relax (when we aren’t working on the kitchen). Pierre and LOVE Moscow Mules. If you remember, we made this one last year.

    SImple Clean and Homemade I Mules

    While I still like my original version, this new version is much faster so we can get to relaxing faster. The flavors are bright and fresh. The drink is not overwhelmingly strong (unless you make it that way). It is great for sipping on a quiet night by the river, lake, or ocean.

    SImple Clean and Homemade I Mules 2

    Everyone talks about the importance of the copper mug for a Moscow mule. I think it keeps the drink colder and makes it feel more special. Plus, there is something so sophisticated about those beautiful copper mugs.

    This cocktail is part of RedEnvelope’s #redbar favorite summertime cocktail project. Check it out on Twitter!

    Easy Moscow Mules

    by Jessica

    Prep Time: 2 minutes

    Ingredients (1 drink)

    • juice half lime
    • ginger beer (half a bottle)
    • 1 ounce vodka (or more to taste)
    • ice


    Combine all ingredients in a glass or copper mug. Enjoy.

    Powered by Recipage
    Foodie Friends Friday

    Tags: , ,

    My favorite meal is brunch. I honestly did not come from a brunch family. My family is more of an eat dinner at 3 kind of crew. It was the most frustrating time to eat dinner, too early to eat and so early that by 8 we were starving. My love of brunch started in college. I don’t know if your college had a hot waffle bar, but mine did on Saturday and Sunday. The waffle bar was the perfect way to start a weekend morning after being out way too late the night before.

    IMG 4303

    The whole experience was amazing. I was always a sucker for fruit and waffles with whipped cream. As you can tell, not much has changed. I love this blueberry syrup on my waffles during brunch. Fruit and freely whipped cream really takes waffles from breakfast to brunch.

    DSC 0179

    In planning a brunch menu, I like to balance the sweet with the savory. My favorite place to go for brunch is Eleven in Pittsburgh. You can check out my visits here and here.Eleven always inspires me in creating a brunch menu perfect for my guests.

    While I love a mimosa at brunch, at home I like to focus on Mules. In fact, we just purchased a pair of copper mules mugs. Mules is a light, refreshing drink with a slight effervescent quality. It feels so spring to me.

    DSC 0241

    A second lesson that I learned from my visits to Eleven is to always have some sweet baked goods ready to go for guests. I really love these coconut scones. They pair perfectly with freshly whipped cream and jam.

    DSC 0014

    A second sweet option is these homemade pumpkin cinnamon rolls with cream cheese frosting. They are a different twist on the traditional cinnamon roll with a hint of warm spices.

    Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans

    My final favorite lunch sweet is this Salted Caramel Monkey Bread. It is easy for guests to grab pieces and still be able to enjoy your other offerings. Plus, it is the perfect sweet ending or beginning to any meal.

    IMG 3559

    While I love some sweets in the beginning of the meal, I like to include a savory bread item. Pan con tomate is toasted bread cut into sticks with fresh tomato puree for dipping.

    IMG 3545

    To add freshness to the meal, I like to create a salad. I love this salad topped with fruit and honey mustard vinaigrette. The fill goat cheese triangles are a fun accompaniment and pair well with the other flavors.

    SImple Clean and Homemade I Canadian Bacon Strata

    Part of entertaining, for me, is creating a menu with few things to do once guests arrive. I want to share two egg dishes. This first one, the Canadian Bacon Strata is great because it is simple and can be made ahead. Everyone loves a breakfast casserole, so you can’t go wrong. You can get creative with cheeses and meats to fit your personal tastes, we love the Canadian bacon and cheddar combo.

    DSC 0839

    Can I just say that I LOVE huevos rancheros? It is all of my favorite flavors all in one dish. It looks like a really immersive presentation, and is sure to please your guests. It is time consuming to make this, but well worth the effort. It is a crispy tortilla layered with beans, cheese, pico de gallo, tomatillo salsa, egg, and cilantro.

    Now I am getting all excited for brunch this weekend. For more great brunch ideas and a complete brunch checklist, check out ProFlowers here.

    Tags: , ,

    SImple Clean and Homemade I Canadian Bacon Strata

    I wanted to invite you over for brunch. Because it is impossible to invite all of you to my home, I made you brunch instead. I LOVE brunch. I know it gets a bad rap, but man is it good. You can pick breakfast or lunch and it is stuff I would not normally eat. I don’t think I told you how OBSESSED my mom was with breakfast casseroles for like an entire decade. Especially that one that uses cream of mushroom soup and seasoned croutons. To me it tastes like salt, but I guess for her it is all delicious.

    SImple Clean and Homemade I Canadian Bacon Strata 2

    If you haven’t noticed, I steer clear of processed foods, so seasoned croutons and cream of mushroom soup are two things that I do not put in my shopping cart (I am fairly certain they have more than 5 ingredients). In order to feed her cravings for breakfast casserole and stick to my 5 ingredient rule, I had to figure out how to make a lighter, less processed breakfast casserole. To do that, I made a strata.

    SImple Clean and Homemade I Canadian Bacon Strata 5

    Stratas are just like breakfast casseroles. They are really just the fancy term for our old favorite. Aside from how fancy it sounds and custardy and creamy it tastes, I love how easy and flexible stratas are. I stick to a general recipe to make a strata, only changing the protein and cheese, sometimes adding some low moisture vegetables. I like to make a small batch (1/2 baguette, 4 eggs, 1 1/2 c milk, 1 tsp mustard, 1 tsp hot sauce, 1/2 lb protein, 4 oz grated cheese, 1/4 c parmesan), but it also works really well doubled.

    SImple Clean and Homemade I Canadian Bacon Strata 4

    I like to make it on Saturday night to bake on Sunday for brunch. Then, we eat the leftovers for a few days for breakfast. I love this quick weekday breakfast.

    Canadian Bacon Strata

    by Jessica

    Prep Time: 15 minutes active Overnight in

    Cook Time: 40-60 minutes

    Ingredients (6 servings)

    • 1/2 pound Canadian bacon
    • 1/2 baguette, cubed
    • 1 green onion, chopped
    • 4 eggs
    • 1 1/2 cups skim milk (or milk of choice)
    • 1 teaspoon mustard
    • 1 teaspoon hot sauce (I use Frank’s)
    • 1/4 cup parmesan cheese
    • 4 ounces grated cheddar cheese


    In a medium skillet, brown the Canadian bacon. Set aside.

    In a medium bowl, whisk egg, milk, mustard, and hot sauce. Set aside.

    In a 2 quart baking dish, add the bread and green onions. Toss with the Canadian bacon. Pour the egg mixture over the bread. Sprinkle the cheese over the top. Cover and refrigerate overnight.

    Bake at 350 for 40-60 minutes or until set in the middle. If the cheese becomes too brown, cover with foil. Allow to sit 10 minutes before serving.

    Powered by Recipage

    Tags: , ,

    Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans 4

    Holy monkey bread. I thought I never had monkey bread until I was an adult. Then, where I was making this, I realized that we actually had it all the time when I was a kid. There were two small grocery stores in my town when I was a kid (now there is only one). The one that closed had a hot foods section with a bakery. Mom mom bought monkey bread all the time. Except it wasn’t called monkey bread. I thought it was dry as a kid and never really ate it. I hate when any kind of sweet breakfast food is dry (cinnamon rolls, stickies, etc).

    Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans

    This is so unbelievably good. The caramel makes it not dry. The nuts give it a toasted flavor. The salted caramel adds the salty sweet component. Plus all that cinnamon. Wow. So. Good.

    Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans 3

    I think it is best within the first hour, but it is good when reheated the next day, too. I think this is the perfect Christmas morning breakfast. Everyone can pick at it when they want to and enjoy yummy tidbits of salted caramel, fluffy cinnamon bread, and toasted pecans.

    Salted Caramel Pecan Monkey Bread

    by Jessica

    Prep Time: 3 hours

    Cook Time: 40 minutes

    Ingredients (20 servings)

      For the Dough

      • 1 tablespoon sugar
      • 3 cups water (105-115 degrees F)
      • 1 1/2 tablespoons yeast
      • 1 1/2 tablespoons salt
      • 6 1/2 cups all purpose flour

      For The Caramel

      • 1/4 cup butter
      • 3/4 cup brown sugar
      • 1/4 cup heavy cream
      • 1/2 teaspoon salt
      • 1/2 teaspoon vanilla

      For the Monkey Bread

      • 1 cup cinnamon sugar
      • 1/2 cup melted butter
      • 3/4 toasted pecan pieces
      • 45 dough balls (from half of the dough recipe above)


      For the Dough

      In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

      With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

      If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks. You will use two dough balls for this recipe. You can use the rest for pizza or breadsticks.

      For the Caramel

      In a 3 quart sauce pan, add the sugar, butter, and cream. Heat over medium heat until it comes to a boil. Boil for 3 minutes . Do not stir while it is cooking. Remove from the hat and stir in the salt and vanilla.

      For the Monkey Bread

      Heat the oven to 350 degrees. Spray a bundt pan with nonstick spray. Sprinkle with half of the pecans. Drizzle in half of the caramel.

      Coat the dough balls in butter then roll in cinnamon sugar, only a few at a time. Line the bottom of the bundt pan with 20 dough balls. Add the remaining nuts and caramel. Add the remaining dough balls coated in butter and cinnamon sugar. Pour remaining butter and cinnamon sugar over the top.

      Set on top of the stove, making sure the burners are off. Allow to rise for an additional 30 minutes. Bake in a 350 degree oven for 30-40 minutes. Allow to cool and remove from the pan.

      Powered by Recipage

      Tags: , , ,

      Simple Clean and Homemade I Coffee Cake Muffins

      This weekend I got my hair cut. It seems like it is a totally mundane thing. Yeah, so I did get my hair cut, but the best part of getting my haircut is breakfast. Last year we ALWAYS got my hair cut on Thursdays. We drove to my parents’ house, got my hair cut where they live, and take their dogs back with us to take them to the dog groomer. This year we go up there every weekend. It actually makes hair appointments really convenient. After we go, we go out to breakfast.

      Last weekend we went to Dunkin Donuts. I don’t really love it there, but every now and then I like a little breakfast treat. I normally eat some form of a sesame bagel because they are the best flavor of bagel. I really didn’t want a bagel but a muffin sounded so yummy. I ordered the coffee cake muffin.

      Simple Clean and Homemade I Coffee Cake Muffins 3

      I am pretty sure everyone knows that the top of the muffin is the best. That is what I ate. Not the bottom. I don’t like that part. To conclude this really long breakfast story, the whole thing inspired me to make a similar (not the same) muffin for breakfast this week. Their version is a little too much like a cupcake in texture for me. I really wanted mine to be more like a coffee cake. The kind that is rich but really needs a cup of coffee to go with it. Especially my new coconut flavored coffee that I bought last week.

      Simple Clean and Homemade I Coffee Cake Muffins 2

      I am sharing with you my breakfast this week. And, I even ate the whole muffin, not just the top.

      Coffee Cake Muffins

      by Jessica

      Prep Time: 20 minutes

      Cook Time: 20-24 minutes


      Ingredients (12 muffins)

        For the Streusel

        • 1/3 cup sugar
        • 1/3 cup brown sugar
        • 1 1/2 tablespoons Cinnamon
        • 1/8 teaspoon salt
        • 1 stick butter
        • 1 1/4 cup flour
        • 1 teaspoon vanilla

        For the Swirl

        • 1/4 cup sugar
        • 1 tablespoon cinnamon

        For the Muffins

        • 1 stick butter, softened
        • 2 eggs
        • 1 teaspoon vanilla
        • 3/4 cup sugar
        • 1 cup nonfat Greek Yogurt
        • 2 teaspoons baking powder
        • 1 teaspoon baking soda
        • 1 tablespoon cinnamon
        • 1 3/4 cup flour


        For the Streusel

        Combine all ingredients in a medium bowl with a mixer until the butter is incorporated.

        For the Swirl

        Mix the sugar and cinnamon in a small bowl until homogenous.

        For the muffins

        Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.

        In a large bowl, cream the butter with an electric mixer. Add the sugar and mix with an electric mixer to combine. Add sour cream, vanilla, and eggs. Beat to combine. Add remaining ingredients and beat until most of the lumps are gone.

        Fill the muffin tin about 1/3 of the way full. Add a layer of swirl. Then, fill to about 3/4 full with batter. Top with streusel. Bake until a toothpick stuck in the middle comes out clean.

        Powered by Recipage
        Daily Dish Magazine

        Tags: , , , ,

        Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel 2

        Since fall is officially starting this weekend, I needed to share this pumpkin muffin recipe with you. Pumpkin season officially starts this weekend even though I have unofficially kicked off the season on September 1. I made these over the weekend to enjoy all this week for breakfast. Monday morning we tried the first one and could not even believe how good they were. Like pumpkin explosion good.

        Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel

        I have always hated breakfast. As a kid I remember avoiding all breakfast foods. I liked the cereal prizes, but hated the cereal. Eggs grossed me out most of the time and I have never loved pancakes. Muffins were the only breakfast food that I actually enjoyed. Never could I ever have imagine pumpkin muffins and how delicious they are.

        Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel 4

        When I decided to make pumpkin muffins, I knew that there had to be cream cheese involved. Pumpkin and cream cheese are best friends. It would be wrong to not enjoy them together in a baked good. The last component was the streusel topping because all the best muffins are topped with streusel.

        Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel 3

        These muffins are my new favorite muffins and my new go to fall recipe. They are a great way to kick off the flavors of fall and the official pumpkin season.

        Pumpkin Muffins Stuffed with Cream Cheese Topped with Streusel

        by Jessica

        Prep Time: 15 minutes

        Cook Time: 20-25 minutes


        Ingredients (12 muffins)

          For the Muffin

          • 1 cup pumpkin puree
          • 1 teaspoon vanilla extract
          • 1/2 cup sugar
          • 1/4 cup vegetable oil
          • 1/4 cup nonfat plain Greek Yogurt
          • 1 1/2 teaspoons cinnamon
          • 1/2 teaspoon ginger
          • 1/2 teaspoon cloves
          • 1/2 teaspoon nutmeg
          • 2 eggs
          • 1/4 teaspoon salt
          • 1/2 teaspoon baking soda
          • 1 teaspoon baking powder
          • 1/2 cup whole wheat pastry flour
          • 1/2 cup all purpose flour

          For the Cream Cheese Filling

          • 8 ounces low fat cream cheese, softened
          • 1 egg
          • 3 tablespoons sugar
          • 1 teaspoon vanilla

          For the Streusel Topping

          • 2 tablespoons sugar
          • 3 tablespoons brown sugar
          • 1/2 teaspoon cinnamon
          • 1 teaspoon vanilla
          • 1/2 stick butter
          • 1/2 cup flour


          For the Muffin

          Heat the oven to 350 degrees. Line muffin tins with paper muffin liners.

          In a large bowl, combine the vanilla, sugar, pumpkin, oil, yogurt, spices, eggs, salt, baking soda, and baking powder. Mix until evenly combined. Add flours. Stir until the batter is no longer lumpy.

          For the Cream Cheese Filling

          Beat the cream cheese in a medium sized bowl using a hand mixer until fluffy. Add remaining ingredients and beat until no longer lumpy.

          For the Streusel Topping

          Cream the ingredients together using a pastry cutter until the butter is evenly dispersed and there are no longer large chunks.

          Cover the bottom of the muffin liner with pumpkin muffin batter. Add about 1 tablespoon of cream cheese mixture. Top with muffin batter. Top the muffins with streusel topping.

          Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

          Powered by Recipage
          Daily Dish Magazine

          Tags: , , , ,

          Simple Clean and Homemade I Kolache 2

          Have you heard of kolaches before? They are prominent in a few areas in the United States and originate in central europe. We are very lucky to have a kolache bakery nearby called Cafe Kolache. It offers sweet and savory kolache of all different varieties. If you live near Beaver, PA, I suggest you make a trip.

          Simple Clean and Homemade I Kolache

          I decided to roll my kolache dough into a cinnamon roll style treat. Mostly it is because of my love of Nutella. This way you get a more even dispersal of Nutella. I added a few chopped hazelnuts for texture.

          Simple Clean and Homemade I Kolache 4

          Chocolate Hazelnut Kolaches make a great breakfast, brunch, or dessert. Or maybe even a special after school treat.

          Chocolate Hazelnut Kolache

          by Jessica

          Prep Time: 2 hours 30 minutes

          Cook Time: 18 minutes

          Ingredients (6 kolaches)

          • 1 1/8 teaspoon dry yeast
          • 1/8 cup water (105-115 degrees)
          • 1/8 cup sugar
          • 1/4 cup butter, softened
          • 1/2 egg yolk
          • 1/2 cup milk (scald and cool to lukewarm)
          • 1 1/2 cups flour
          • 1/2 teaspoon salt
          • 1/2 jar Nutella
          • 1/3 cup toasted hazelnuts
          • 1 tablespoon melted butter


          In the bowl of a stand mixer, pour in sugar and water. Sprinkle the yeast on top and allow to stand for 10 minutes or until foamy. Begin mixing with the dough hook attachment. Add the butter, egg yolk, and milk. Add the flour and combine until the dough comes together. Add the salt and continue to mix for about 5 minute, adding flour as needed.

          Put the dough in a greased bowl. Cover with a dish towel and place in a cold oven with a small pot of boiling water. Allow the dough to proof in the oven for about 1 hour or until doubled in size.

          Roll out the dough on a floured surface to make a large rectangle. Spread Nutella over the dough and sprinkle with some hazelnuts. Roll the dough and cut it into 6 rolls. Place in the oven and allow to rise for 30 more minutes. Remove from the oven. Heat the oven to 425 degrees. Brush with butter. Top with a dollup of Nutella and sprinkle with hazelnuts. Bake for 12-18 minutes. Serve when hot.

          Powered by Recipage
          Daily Dish Magazine

          Tags: ,

          Simple Clean and Homemade I Pumpkin Bagels 3

          After I swore I would not imbibe in my pumpkin addiction until the official start of fall, I have to admit that I didn’t even make it to labor day. As a result, I will move on before most people have even started to crave all things pumpkin. Well, unless you are like me and you could eat pumpkin all year round.

          Simple Clean and Homemade I Pumpkin Bagels

          I love a pumpkin bagel for a quick weekday breakfast when I run out the door for work. I like to make a big batch to keep in the freezer. Most of the time I make sesame bagels. I really can’t figure out why I never made pumpkin bagels before this weekend. All I know is that I am in pumpkin bagel with pumpkin cream cheese heaven.

          Simple Clean and Homemade I Pumpkin Bagels 4

          I made these half white flour and half whole wheat flour. It makes them a little more dense, but it is totally worth it for the extra fiber and healthy grains. Try these for a quick weekday breakfast this fall before school or work. The extra weekend cooking is worth the effort.

          Pumpkin Bagels

          by Jessica

          Prep Time: 2 hours 30 minutes

          Cook Time: 30 minutes

          Ingredients (12 bagels)

          • 1 1/3 cup water (110 degrees)
          • 4 1/2 teaspoons yeast
          • 2/3 cup brown sugar
          • 1 cup pumpkin puree
          • 2 teaspoons vanilla extract
          • 3/4 teaspoon nutmeg
          • 3/4 teaspoon cloves
          • 3/4 teaspoon ground ginger
          • 3 teaspoons cinnamon
          • 3 cups all purpose flour
          • 3 cups whole wheat flour
          • 2 teaspoons salt


          In the bowl of a stand mixer, combine brown sugar and water. Sprinkle yeast on top and allow to sit for about 10 minutes until foamy.

          Add the pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla. Using the dough hook, combine on low.

          Slowly incorporate flour, 1 cup at a time and salt until the dough pulls apart from the bowl and is no longer sticky. Mix on high for an additional 5 minutes until the dough is elastic.

          Place dough ball in a large, greased bowl. Cover with a wet towel and place in a cold oven with the light on for an hour or until more than doubled in size.

          Punch dough down. Form into 12 equal-sized dough balls. Punch a hole in the ball with your finger. Cover with a moist towel and allow to rise for 30 minutes on a greased surface.

          Prepare a baking sheet with cornmeal. Set aside. Bring a pot of water to a boil.

          Boil each bagel for 30 seconds per side, one at a time. Remove from water and set on the greased baking sheet. Heat the oven to 400.

          Bake for 30 minutes at 400 degrees or until lightly browned on the bottom

          Allow to cool and eat immediately or store in an airtight container in the freezer.

          Powered by Recipage

          Tags: , , ,

          Simple Clean and Homemade I Buttermilk Biscuits with Chorizo Gravy 3

          I thought it was August, but it feels more like September or June. The high today is 67 degrees. What happened to those 90 degree days that I love. They came in June and July, but they have not returned in August. Just a few more before summer is over. With the colder weather today, I thought I would make some biscuits and sausage gravy. It is a staple in southern cuisine and hearty enough to make you feel full the rest of the day.

          Simple Clean and Homemade I Buttermilk Biscuits with Chorizo Gravy 2

          My spin on this southern classic features homemade chorizo. It is spicy that goes perfectly with the creaminess of the gravy. Plus, the spices in the chorizo give the gravy a pretty color. I like to serve the gravy on the side because I am not a fan of soggy biscuits.

          Simple Clean and Homemade I Buttermilk Biscuits with Chorizo Gravy 4

          Serve it with an egg and a few pieces of chopped cilantro for garnish. Enjoy on a cool morning.

          Chorizo Gravy

          by Jessica

          Prep Time: 5 minutes

          Cook Time: 10 minutes

          Ingredients (2 servings)

          • 1/4 pound chorizo gravy, browned and crumbled
          • 1 tablespoon olive oil
          • 1 tablespoon flour
          • 2/3 cup milk
          • salt to taste
          • cilantro for garnish if desired


          In a small sauce pan, heat oil. Whisk in the flour and allow to cook on medium for 1-2 minutes. Whisk in milk and bring to a boil until thick. Stir in the chorizo and serve over homemade buttermilk biscuits.

          Powered by Recipage

          Whole Wheat Buttermilk Biscuits

          by Jessica

          Prep Time: 5 minutes

          Cook Time: 10-12 minutes

          Keywords: breakfast sandwich

          Ingredients (2 large or 4 small biscuits)

          • 1/3 cup whole wheat pastry flour
          • 1/3 cup all purpose flour
          • 1/2 teaspoon baking powder
          • 1/4 teaspoon salt
          • 1 tablespoon and 1 teaspoon butter
          • 1/2 teaspoon honey
          • 1/3 cup buttermilk
          • 1 teaspoon melted butter (to spread on top)


          Heat oven to 450.

          Put flour, baking powder, salt, and butter in the food processor. Pulse until it reaches a sand consistency.

          Pour flour mixture into a large bowl. Add honey and milk.

          Dump mixture onto a floured surface. Pat until is it about 1/2 inch in thickness. Cut biscuits using a biscuit cutter or glass. Reform and cut until all the dough is used.

          Place on an ungreased baking sheet and bake for 10-12 minutes or until the bottoms are browned. Brush with melted butter.

          Serve hot.

          Powered by Recipage
          Related Posts Plugin for WordPress, Blogger...

          Tags: ,

          « Older entries