White Sausage Gravy

Posted by: Maggie

Last weekend when I was home for Thanksgiving, my mom made a delicious post-Thanksgiving brunch that included biscuits and sausage gravy.  The first time I ever attempted to make sausage gravy (before this blog ever started) it didn't turn out well.  I was inspired to attempt it again though, and I'm pleased to say that it turned out awesome.  

I used canned biscuits (Pillsbury I think...the can is already in the trash and I'm not going digging :) )

Here's what you'll need for the gravy:

1 12 ounce tube pork sausage
3 T unsalted butter (optional)
2 T all-purpose flour
2 cups whole milk
Salt and pepper

Heat a large skillet over medium high heat.  Add the sausage, break up with a spoon, and cook for about 7 minutes or well browned and cooked through, stirring occasionally.

Transfer the sausage to a bowl using a slotted spoon, leaving the fat in the skillet.

The sausage I used did not render enough fat to make the gravy, so I melted 3 T of butter in the skillet before continuing with the gravy.

Add flour to fat/butter and cook for about 1 minute, whisking constantly. While whisking, pour the milk into the skillet and bring to a boil.  Lower the heat and simmer gently for about 2 minutes. Stir in the sausage and season with salt and pepper.

Serve over biscuits immediately. This makes enough to generously top 4 biscuits.

Peanut Butter Toffee Cookies

Posted by: Annie

Let me start off by being completely honest- I did not like these cookies when they came out of the oven. In fact, I came close to throwing them out. The cookies were much smaller than I had anticipated, were falling apart and quite frankly I was not impressed with the taste. I was cursing Martha Stewart up and down for these crumbly monsters. However, something magical happened to these cookies upon cooling, and in the end they were rich and savory and were a major hit with the roomies, co-workers, and yes, after much aggravation even me. Original recipe can be found here. 

What you will need:

3/4 flour (plus extra for your fingertips)

1/4 tsp baking soda

1/8 tsp salt

4 tbsp unsalted butter at room temperature

1/2 cup sugar

1/2 cup smooth peanut butter (I think next time I definitely want to try crunchy for even more texture)

1 large egg

1 cup heath milk chocolate toffee bits (found in the baking aisle with the chocolate chips)

Preheat oven to 350 degrees.

In a medium  bowl whisk together flour, baking soda and salt. In a separate larger bowl use an electric mixer to blend butter and sugar until fluffy. Add in peanut butter and egg and mix until smooth. With the electric mixer on a low setting gradually add in the flour mixture until thoroughly blended. Stir in toffee pieces. 

Drop by rounded tablespoon onto baking sheets, and using floured fingertips press lightly on each cookie. Bake 16-18 minutes until the edges are golden brown. Remove cookies from the pan immediately and place on cooling rack.

Chicken with Sundried Tomatoes and Goat Cheese

Posted by: Annie

The first time I had goat cheese was with my friend Aimee. In Jersey there is this awesome salad place that Aimee and I often frequented, and she always would ask for goat cheese on her salad. On one of our many trips I finally mustered up the courage to try a piece and to my surprise it was delicious! I am not sure why I was so hesitant about eating goat cheese (I really love and eat all cheese), but ever since then I really wanted to make a recipe that incorporated its creamy goodness. I made this recipe for myself and my roommate and served it over whole wheat farfalle. The original recipe can be found here.

What you will need: 

 

2 chicken breasts pounded thin, cut into medium sized strips

1 T olive oil

1/4 cup white wine

1/2 cup chicken broth

2 T sun-dried tomatoes, julienne (don't forget to drain if they come in oil!)

2 oz goat cheese

salt and pepper

3 cups whole wheat farfalle

Cook farfalle according to package directions and drain.  Set aside. 

Season chicken breasts with salt and pepper. Heat oil over medium high heat and add the chicken breasts. Cook approximately six- eight minutes per side depending on thickness. (I pounded my chicken very thin so mine were ready in about six minutes per side). Remove from pan and cover with foil to keep warm. 

Using the same skillet add wine and cook over medium high heat until the wine is reduced by about half. Stir in chicken broth and heat until the liquid is reduced by about half. Mix in sun-dried tomatoes and heat thoroughly. Remove from heat and stir in goat cheese until it is melted and creamy. Stir in the chicken breasts and serve over pasta.