Biscuits and Gravy Florida Style

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– 1 can buttermilk biscuits
– 1 package of ground sausage ( use turkey or chicken sausage for healthy)
– all purpose flour
– milk
– butter
– Salt & pepper

Preheat oven to 350 and bake biscuits according to package
Brown sausage until fully cooked and place sausage on separate plate leaving the drippings in the pan
On low heat add about 2 tablespoons of butter and mix with drippings until fully melted
Add about a 1/4 cup flower and stir to thicken and make smooth
Turn heat up to med and add milk ( amount veries  depending on how thick you like it)
Add meat to mixture along with some salt and pepper
Mix together until cooked and add milk until desired thickness ( less milk the thicker)
If too think keep adding milk to thin it out
Take biscuit and cut in half then top with gravy mixture

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❤ Hypnotic Heaven ❤

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Baked Ziti

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1 ground beef or turkey
1 box ziti pasta
1 jar of tomato sauce
1 cup mozz cheese
1/3 cup parm cheese

Instructions:
– preheat oven to 375
– boil water for pasta
– brown ground meat until fully cooked
– once water is boiling pour pasta in and cook until tender
– once meat is browned pour in pasta sauce and heat on med until completely heated up ( I normally do this while pasta is cooking)
– mix pasta, sauce, and 1/4 cup mozz cheese in a bowl and pour into baking dish
-top with rest of mozz cheese and Parmesan cheese
– sprinkle with Italian seasonings
-place in oven and cook 15 minutes or until cheese is brown

❤ Hypnotic Heaven

Daniel’s Beer Cheese Fondue

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Ingredients

  • 1 bag, 10 ounces, 2 1/2 cups, shredded sharp Cheddar cheese
  • 1 bag, 10 ounces, 2 1/2 cups, shredded Swiss cheese
  • 1 rounded tablespoon all-purpose flour
  • 1 cup beer, anything you feel like drinking the rest of 🙂
  • 1 tablespoons of dry mustard
  • A few drops hot sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of minced garlic

For Serving:

  • 1 package mini party franks (recommended: Boars Head)
  • 1 bag of mixed broccoli, carrots and cauliflower
  • 1 small jar mini Gherkin pickles, drained
  • 1-2 apples, cut into pieces
  • 1  round loaf rye, pumpernickel or sour dough bread, cubed. We typically we get 2-3 as options.

Directions

Combine cheeses in a bowl with flour. Add beer and garlic into the fondue pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Next stir in the mustard, hot sauce and Worcestershire sauce. Once cooked all the way through begin serving and dipping into the cheese.

XOXO – Poinsettia

Baked Kale Chips!

Now let me start by telling you I was just introduced to this last week and I am completely obsessed! I can eat it breakfast, lunch and dinner all day everyday! Now, you can find this at Whole Foods or somewhere like that but it’s like $7 for a small package. Go to Safeway you get a huge bag for only $3 and then follow the recipe below. I promise it will not disappoint!

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1 Large package of Kale

Extra Virgin Olive Oil (EVOO)

Grill Mates Sweet and Smoky Rob

Pick apart the Kale into reasonable size pieces. Nothing too small or it will burn when it bakes. Put it on a baking sheet. Add EVOO and the seasoning to taste. Bake in the oven on 350 for about 30 minutes. Stirring occasionally. You want the kale to all be crispy like chips. Once done take out and remove to a bowl to enjoy.

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I know it looks funny, kinda like that Green Goddess juice, but trust me both are worth trying! It really is amazing you will not want to eat potato chips again 🙂

XOXO – Poinsettia

Spinach Lasagna With Mushroom Ragu

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Total Time: 4 hr 0 min
Prep: 30 min
Cook: 3 hr 30 min
Yield: 6 to 8 servings
Level: Easy, Directions

For the ragu:

  • 1 ounce dried porcini mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 portobello mushroom caps, chopped
  • 1 1/2 pounds shiitake mushrooms, stems removed, chopped
  • Kosher salt and freshly ground pepper
  • 2 28-ounce cans whole San Marzano tomatoes, crushed by hand
  • 3 bay leaves
  • 1/4 cup chopped fresh parsley

For the lasagna:

  • 3 ounces parmesan cheese, grated
  • 1 1/2 pounds part-skim mozzarella cheese, shredded
  • 8 ounces asiago cheese, shredded
  • 2 pounds ricotta cheese
  • 2 large eggs, lightly beaten
  • 1 pound frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon freshly grated nutmeg
  • 12 ounces dried lasagna noodles

Directions

Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.

Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.

Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)

Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.

Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.

Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.

Enjoy – Korbel

Super Bowl Sunday House Party Picks!

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It’s that time a year again.. The time we all count down to each football season! Weather you are going out to watch the game, or you are having a kick ass house party or if you patiently waiting for the season to end we have a few all star recipes for you to try out.

Korbel’s pick is Chili in a Biscuit Bowl. How creative is this? Everyone loves some chili but, for a tailing party it isn’t exactly the most convenient. Now it is! These bite size little treats are fantastic and easy to eat while still screaming at the TV.

Mimosa’s pick is this very unique Spicy Sweet Potatoes. After all who doesn’t love some sweet potatoes?? Especially with this Greek Yogurt sauce. Yummy!

Hypnotic Heaven’s pick is Mini Italian Pub Burgers. How awesome is this? Everyone loves a good mini burger and with HH’s love for Italian and child friendly food this was an easy pick! We can’t wait to make this here for us at FMT.

Americana’s pick is Queso. This girl loves her cheese but, really who doesn’t? There is nothing like a good queso and chip appetizer!

Poinsettia’s pick is Fried Guacamole! How amazing is this little treasure? I never would have thought to mix two of the best things in the world. Guacamole and Fried food? Whoever thought is this you are a pure genius 🙂

Bellini’s pick is some good old fashioned Hot Spinach Artichoke Dip. This little beauty is always a hit at parties. Easy to grab and go and always nice and warm. 🙂

Whiskey Tango’s pick is Chicken Wings! What else would this guy choose??? On game days you can usually find him with a Jameson in one hand and a chicken wing in the other. Not to mention his face covered in hot sauce. True story.

Enjoy! XOXO – FMT

Americana’s Ranch Potatoes

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Ingredients!

2 lbs red potatoes, scrubbed and chopped
1/4 C Buttermilk Ranch Dressing
Splash of milk
salt and pepper

Make it!

Take 7-8 large red potatoes and cut them into 2 inch cubes roughly. Place them in a pot of boiled water. Let them boil for about 15 minutes. Use a fork to test to make sure they are soft enough. Strain the potatoes from the water. Mash the potatoes with a masher, add the butter, ranch and salt and pepper. Add as much ranch as you like. I like mine really creamy so I add a splash of milk to them as well. Then enjoy!

XXOO – Americana

Pesto Alfredo Chicken Pasta

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Ingredients

  • 1 half stick of sautee express lemon pepper butter
  • 3 tablespoons minced garlic (9 cloves)
  • 1/2 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 4 tablespoons freshly squeezed lemon juice (or all the lemon juice from the two lemons zested)
  • 1 1/2 teaspoons dried basil
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 15 ounces, Bertolli light Alfredo sauce
  • 8 ounces, Classico traditional pesto
  • 1 package of fresh mushrooms
  • 1 package of asparagus
  • 1 box of bow tie pasta

Directions

Preheat the oven to 400 degrees F.

Warm the butter in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Then add in the mushrooms and asparagus. Allow this to cook for about 10 minutes stirring on occasion. In a baking dish add the white wine, lemon zest, lemon juice, basil and 1 teaspoon salt. Combine together. Then toss in the chicken. Then add the butter, mushroom and asparagus mixture on top of it.

While this is baking you can get your sauce ready. Add in half of the pesto and half of the Alfredo to a small pot over low heat. You can adjust the measurements according to taste.

Boil the pasta in a separate pot add salt to taste to the water. Cook to al-dente.

Once finished mix the pasta with the Alfredo pesto sauce. Plate. Then top with the chicken and the vegetables.

This was a random creation we made of things we found around the house. It turned out very well and we have made it a few times since. Give it a try and let us know your thoughts. 🙂

Super Easy Beef Stroganoff

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Ingredients

  • 2 pounds cubed round steak
  • 2 packages of McCormick® Beef Stroganoff Sauce Mix
  • 2 cups of sour cream
  • 2 cups of beef brooth
  • 2 tbsp. of extra virgin olive oil
  • 1 medium onion, sliced very thin
  • 8 ounces fresh mushrooms, sliced
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • Salt and black pepper to taste
  • Cooked egg noodles (1 package)

Directions

In your crock pot combine everything but the sour cream. I put in in the morning before I leave for work. Set it to 10 hours. Stir occasionally when you can. Then about 30 minutes before serving add in the sour cream and cook the noodles. Then serve over cooked noodles.