Southern Style Sausage Gravy on Boyd’s Biscuits

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Southern Style Sausage Gravy on Boyd’s Biscuits


Boyd's Biscuits and Sausage Gravy

So, as promised we updated the pictures from our original post (see below). The original pictures were so awful that we made the ultimate sacrifice and had Southern Style Sausage Gravy on Boyd’s Biscuits again tonight. We really wanted you to be able to see…….and salivate over how good this breakfast…….or dinner looks. So go ahead and make the recipe and see, taste and smell for yourself……….. Continue reading “Southern Style Sausage Gravy on Boyd’s Biscuits”

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Beer Cheese Pretzel Burger

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Beer Cheese Pretzel Burger


Pretzel Burger

I just couldn’t wait to post this!!!! I must say in all my years of cooking this is by far the best burger I have ever made!!!

The new craze is the pretzel bun, you see it on commercials and in restaurants………so, after the success of my post for Auntie Anne’s Pretzels:Copycat Recipe I wanted to find a way to use the recipe again. So, instead of pretzels………..pretzel buns. They were easy to make and turned out awesome.

I remembered hearing something about beer cheese from one of my cousins who used to live in ……….where else……..Wisconsin. If memory serves……which it doesn’t always at my age………..he said it was served with a burger.

Ok……so I had the bun, the burger, and the cheese, but what for the topping? I love grilled onions on a burger , and since I was only using part of a beer for the cheese, I figured I would use the rest for the onions. Yum!!!! The whole thing came together in total harmony. Now the only thing that may have made this just a bit more awesome would be if the burgers were grilled. Since neither Tim nor I are the “grill no matter the weather type” we did them on a flat griddle. Of course there is something to be said about a burger on a flat grill. “Flat-Top” burgers remind me of the old ‘Pro Shop” in Sterling, Illinois. They served up the best burger, until the unfortunate fire that destroyed the business. But, the memory can never be destroyed.

However you chose to prepare your Beer Cheese Pretzel Burger it will be a burger that you will not forget, and will make again and again……….I know we will!

Pretzel Burger Collage

 

Beer Cheese Pretzel Burger
Author: 
Serves: 2
 
Ingredients
  • For the beer cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ bottle beer
  • ¾ cup sharp cheddar, shredded
  • ½ teaspoon Dijon mustard
  • dash of hot sauce (optional)
  • For the beer-caramelized onions
  • 2 large onions, thinly sliced into rings
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • ¼ cup beer
  • Salt and garlic pepper
  • For the burgers
  • 2 burger patties cooked to your liking
  • 2 pretzel buns (I made mine from the my Auntie Anne's Pretzels-Copycat recipe)
Instructions
  1. Beer cheese:
  2. Melt butter in a small sauce pan over medium-low heat
  3. When it bubbles and foams, add the flour and whisk together to form a paste.
  4. Cook, whisking constantly, until the mixture turns from white to light tan.
  5. Gradually whisk in the beer and slowly add the cheese, continuing to whisk until you have a thick cheese sauce. Stir in hot sauce if using. Remove from heat and set aside until ready to use (you may have to reheat it to top the burger).
  6. Beer caramelized-onions:
  7. Melt the butter in a heavy skillet over medium-high heat, then add the onions, sugar , and beer. Cook onions over low to medium low heat until caramelized, about 20-25 minutes.
  8. To Assemble:
  9. Place a patty on the bottom half of the bun.
  10. Dollop generously with warm beer cheese and top with half the caramelized onions.
  11. Top with the other half of the bun and serve with fries.
Notes
We used some of the beer cheese to dip our fries.........

 

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Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

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Rosemary Lemon Chicken with Arugula Cannellini Bean Salad


Chicken White Bean Salad

I am finding out that in the blogging world, things can and do go awry…….I guess I should have know that it would not always be smooth sailing. I use a photo editing program that is currently experiencing difficulty. So this post will not have my usual formatting. As soon as my editing program is back to normal I will replace the photos to the type I usually have.

So, that being said ………..this weeks Date Night Dinner is of a lighter fare. We are still trying to eat “better”. I am once again using beans, but this time in a salad. In one of my previous jobs we had a lemon rosemary chicken marinade that we used for our chicken and I always  thought it made the chicken juicy and flavorful. So since I could not for the life of me remember the recipe, I made up my own. It turned out very good. I used some of the same flavors for the salad and viola`……..a match made in heaven.

Chicken White Bean Salad Collage

Maybe I am thinking of spring and summer and this will be a perfect dinner to eat alfresco. In better weather ……..the day I made this was one of the many days that it snowed this past month……..you could easily grill the chicken for your alfresco dining pleasure!

Rosemary Lemon Chicken with Arugula Cannellini Bean Salad
Author: 
Serves: 2
 
Ingredients
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, chopped
  • Juice of ½ lemon
  • 5 tablespoons olive oil, divided
  • salt & pepper
  • 2 - 6oz boneless, skinless, chicken breast
  • 2 tablespoons dijon mustard
  • Juice of ½ lemon
  • 1 tablespoon red wine vinegar
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cups baby arugula
  • ⅛ small red onion thinly sliced
Instructions
  1. For the Chicken:
  2. Whisk together the 2 tablespoons red wine vinegar, the rosemary, garlic, juice from ½ the lemon, 2 tablespoons olive oil, ¼ teaspoon salt and pepper in a dish large enough to hold the chicken breast. Add the chicken turning to coat with marinade. Cover and refrigerate for 30 minutes.
  3. Heat 1 tablespoon of olive soil in a skillet over medium heat. Remove the chicken from the marinade ( throw away remaining marinade). Cook 6 to 8 minutes per side ( depending on thickness of chicken) until cooked through (internal temperature of 165*)
  4. For the Salad:
  5. In a large bowl whisk the dijon mustard, juice form ½ lemon, 1 tablespoon red wine vinegar, and 2 tablespoons for reaming olive oil, and salt and pepper to taste. Add beans, arugula, and red onion, toss to combine.
  6. To Serve:
  7. Divide the salad between to dinner plates and serve with chicken breast.

 

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