This morning I was hungry for sausage gravy and biscuits.
After rooting around in the kitchen I found no sausage… BUT I did find chicken.
Okay, I will make chicken gravy and biscuits, probably healthier anyway. As
always my disclaimer is this: Feel free to substitute to make it your own.
Peppery Chicken Gravy
2 frozen chicken breasts or 4 chicken tenderloins
8 oz carton of fresh mushrooms
1 bunch green onion tops
2 cloves garlic
2 jalapeno peppers (chopped)
1 banana pepper (chopped)
½ cup flour
3 cups milk
Spices or chicken bouillon (I used Tony Chachere’s Cajun
Seasoning)
Salt and pepper
In a Dutch oven, place chicken, enough to water to cover
chicken by 2 inches (about 6-8 cups). Add spices or chicken bouillon and
peppers. Cook/simmer down to half, remove the chicken and chop it and then add
everything else except the flour, milk, salt and pepper.
Once all ingredients are cooked and pot is simmering at a
slow boil, mix flour, milk, salt and pepper until this is smooth. Mix slowly
into the chicken broth and continue to stir until it thickens.
The biscuits do not have to be cheese biscuits.You can use ready to bake biscuits from the refrigerated section of the grocery store, you can use dry biscuit mix from the baking aisle of the grocery store or you can make your own cheese biscuits which is truly not as hard as it sounds.
Cheese Drop Biscuits
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
½ cup shortening
1 cup grated cheese (your choice, I like sharp chedder)
¾ - ½ cup milk
Preheat oven to 450º
Mix dry ingredients together and cut shortening into the dry
with a pastry blender or fork until it is a crumbly texture. Mix the shredded
cheese into the crumble mix and then stir in milk. Be careful not to over mix,
just until the dry ingredients are wet.
Drop by spoonfuls onto a greased cookie sheet and bake for
10-12 minutes or until the tops are golden.
There you have it, a favorite brunch recipe of mine for the weekend.
No comments:
Post a Comment