Biscuits and Gravy

 Ingredients

1 (1-lb.) pkg. ground pork or turkey sausage (casings removed)

1 small onion chopped

5 Tbsps butter, divided

1/3 cup flour

3 cups milk

6 ounces pepper Jack cheese, shredded

3/4 teaspoon salt

1/2 teaspoon pepper

25-oz. Southern-style biscuits (such as Pillsbury Grands)

2 tablespoons minced chives

Directions

Preheat oven to 350°F.

Fry & breakup sausage and onion in a large skillet

Move mixture to a separate bowl

Reduce heat to low, then add & melt butter

Whisk in flour until smooth then whisk in milk

Increase heat and cook until thickened and bubbly

Whisk in shredded cheese and cook until cheese is melted

Stir in sausage then transfer to lightly greased 13 x 9 pan

Arrange biscuits on top

Bake 35 minutes.

Melt 1 tablespoon butter, brush over biscuits

then sprinkle with chives

***

Pork Roast, Vegetables and Gravy (Instant Pot)

Ingredients

• 2-4 lb Boneless Pork Butt Roast

• 1 tablespoon dijon mustard

• packet Italian dressing

• 2 tablespoon olive oil

• 2 cups chicken broth

• 3 garlic cloves peeled and crushed

• 1 bay leaf

• 1 tablespoon Worcestershire sauce

• 1 tsp rosemary

• 1 tsp thyme.

• 7 red potatoes quartered

• 1 yellow onion cut into ⅛ths

• 3-4 carrots cut into large chunks- about the size of the potato quarters

• 5 cremini mushrooms whole

• 3 celery ribs (individual stalks) cut into large chunks- about the size of the potato quarters

• 2 tablespoon butter

• ¼ cup all purpose flour

• reserved liquid from the bottom of the pot strained of solids

Instructions

• Trim the fat cap off the roast to about 1/8 inch thick

• Rub the roast with dijon mustard

• Sprinkle Italian dressing on all sides of the roast.

• Brown all sides of the roast on Saute mode

• Remove roast and set aside

• Saute Garlic & Onions

• Keeping on saute mode pour 2 cups chicken broth into the pot and scrape stir brown bits at the bottom

• Add in bay leaf, rosemary, thyme, and Worcestershire

• Place trivet in pot and place pork on trivet.

• Set to meat/stew mode for 15 minutes per pound.

• Natural pressure release for 15 mins

• Remove roast and add veggies

• cook on manual mode for 5 minutes

• quick release and remove veggies

• pour liquid in separate bowl

• On saute mode melt 2 tablespoon butter

• Sprinkle ¼ cup flour into the melted butter and whisk together to make a roux.

• Whisk reserved liquid back into the roux and simmer for 5 minutes

***

Breakfast Stratta

Ingredients

French bread loaf, cubed (about 5 cups)

1/2 bag spinach (2.5 oz)

2 cups (8 oz.) shredded Swiss cheese

1/2 cup Parmesan cheese

1 Pkg Bacon sliced in 1/2 inch pieces

1 small onion chopped

5 cloves minced garlic

1 bell pepper sliced

3 tablespoons flour

2 cups chicken broth

1/2 cup dry white wine

8oz sour cream

8 eggs, lightly beaten

Chopped fresh chives

Directions

Place bread cubes & Spinach in a buttered 13x9 inch dish

Sprinkle top with cheeses

In medium sized pot, fry bacon, remove & sprinkle over cheeses

Lay bell pepper slices over bacon

Add onion & garlic to pot with bacon fat and sauté until tender

Whisk in flour until it becomes a smooth roux

Whisk in broth & wine

Bring mixture to a boil, reduce heat and simmer, stirring until thickened

Remove from heat and stir in sour cream

Gradually whisk about one-fourth of the sour cream mixture into beaten eggs, then mix the entire egg mixture back into remaining sour cream mixture

Pour mixture over top in baking dish

Cover with aluminum foil and chill overnight

Preheat oven to 350°

Bake covered for 30 minutes, remove foil, and bake uncovered for 15 minutes more

***

Swedish Meatball Pasta

INGREDIENTS

For the meatballs

½ cup breadcrumbs I used Panko

1 medium onion grated or minced

¼ cup milk

1 pound ground beef

1 egg

¼ teaspoon nutmeg

¼ teaspoon allspice

1 teaspoon salt or to taste

½ teaspoon pepper or to taste

For the pasta

2 tablespoon olive oil

4 cups chicken broth low sodium

1 cup heavy cream

1 tablespoon Worcestershire sauce

2 teaspoon dijon mustard

½ teaspoon salt

¼ teaspoon pepper

3 cups pasta dry (about 8 oz)

½ cup parmesan cheese

2 tablespoon parsley freshly chopped

INSTRUCTIONS

Mix all meatball ingredients in a bowl

Form 2 Tbsp size meatballs with your hands

In a large pan, sear the meatballs in oil

Mix the chicken broth, cream, Worcestershire, mustard, salt, and pepper in a bowl

Pour over meatballs in the pan, bring to a boil, mix in pasta, sprinkle top with parmesan, then reduce heat

Let simmer for 12 minutes or so (or according to pasta instructions if longer)

***

Chicken & Rice Soup

Ingredients

3 tablespoons unsalted butter

2 large leeks, thinly sliced (white and light green parts only; 4 cups)

2 medium carrots, thinly sliced (1 cup)

2 celery stalks, finely chopped (1⁄2 cup)

2 large garlic cloves, minced (1 Tbsp.)

1/4 cup all-purpose flour

8 cups lower-sodium chicken broth

3 cups shredded rotisserie chicken (from 1 whole chicken)

1 tablespoon chopped fresh thyme, plus more for garnish

1 bunch Kale chopped

2 cups cooked white rice (1 cup uncooked)

1/2 cup heavy cream

4 Tbsp Butter

Directions

Melt butter in a large Dutch oven over medium.

Add leeks, carrots, celery, and garlic.

Cook, stirring often, until softened, about 5 minutes.

Add flour; cook, stirring constantly, 1 minute.

Add broth, chicken, kale and thyme. Bring to a boil over medium-high.

Reduce heat to medium-low, and simmer 10 minutes.

Remove from heat; stir in cooked rice, cream, and butter

***