Biscuits and Gravy

A few nights ago we had biscuits and gravy for dinner. I feel like that is a little on the white-trash side, but for some reason I love/crave biscuits and gravy so I decided to give it a try! (By the way, Sam declared it "not white-trash" to eat this for dinner, so I feel a bit better.) I used turkey sasauge and it turned out really well actually. We'll definitely be having it again soon!

Biscuits
from Bride & Groom: First and Forever Cookbook

1 cup + 2 T flour
1 1/2 t baking powder
1 1/2 t sugar
3/4 t salt
1 cup cream


Preheat oven to 400 degrees

Mix dry ingredients together, then mix in cream. If dough feels dry (it should be sticky) add more cream until it is the right consistency. Drop biscuits onto cookie sheet (there should be about 6) and bake for 15-20 minutes or until slightly golden (be careful not to let the bottoms burn --it happens quickly!).

Gravy
adapted from various internet recipes

10 oz. turkey sausage (I used the italian variety)
2 T butter
2 T flour
salt and pepper
1 2/3 c milk


Cook turkey until no longer pink, then remove from pan to drain. In the same pan melt butter, then whisk in flour and salt and pepper. When that is smooth, slowly stir in milk, whisking constantly. When milk is well combined, bring mixture to a boil for 2 minutes, or until it is desired consistency. Stir turkey back in and serve over biscuits.


Note: I make these biscuits as often as I can think of an excuse to make them --they are SO good. If you want to jazz them up a bit (probably not to serve with the gravy) add a little extra flour, as much cheese as you want, and about a teaspoon of dried dill.

Spicy Chicken Alfredo

Okay, remember how I started this food blog, then completely abandoned it? I am going to try to be better from now on . . . promise.
Now, back to the food. If you have been to the restaurant on top of the WILK at BYU (the Skyroom) maybe you tried the Four Corners Alfredo. Well, this is a much easier version of the same recipe. Sam and I eat it at least once a week (Sam would probably eat it even more often if I was willing to make it --it is always the first thing he suggests when I ask what we should eat for dinner). It seems sort of exotic but is deceptively easy to make.

Spicy Chicken Alfredo

1 T oil
2 cloves of garlic, diced
1/2 of a medium onion, diced
1 chicken breast, diced
1 cup prepared alfredo sauce (you could make your own)
1 cup milk
1 chipotle pepper, diced, with 1 T adobo sauce (you can buy these in a can at most grocery stores)
1 T maple syrup

2 1/2 cups cooked penne (you can use whatever pasta you want)
cilantro for a garnish

In a large skillet, heat oil over medium heat, adding garlic and onions. Saute until translucent, then add chicken and brown. Reduce heat and add alfredo sauce and milk. Add chipotle, adobo, and maple syrup. Reduce sauce until it is the consistency that you prefer. Serve over pasta and garnish with cilantro.

Fish Tacos

(picture from CookingLight.com)

I had these amazing fish tacos about a year and a half ago at my Aunt Katherine's house for Christmas. I craved them for over a year until I finally found the recipe again and started making them regularly. Tonight we had them with fruit salad in an attempt to channel some summer here in freezing/wet Portland (not so successful). But, despite the weather the tacos are SO good, and not too bad for you either!

Crema:
adapted from Cooking Light Magazine

2 T sliced green onions (add more or less depending on your taste)
2 T chopped fresh cilantro (add more or less depending on your taste)
1 1/2 T reduced-fat mayonnaise
1 1/2 T reduced-fat sour cream
zest and juice of one lime
1/4 t salt
1 garlic clove, minced

Combine ingredients and refrigerate until using.

Tacos (for two):
adapted from Cooking Light Magazine

1 t cumin
1 t coriander
1/2 t paprika
1/4 t ground red pepper (same thing as cayenne pepper)
1/8 t salt
1/8 t garlic powder
2 tilapia fillets (I use the frozen ones from Costco)
6 (6-inch) corn tortillas
shredded cabbage

Combine spices and coat both sides of the frozen fish. Bake in a 400 degree oven for 25-30 minutes. Shred fish and place on heated corn tortilla with cabbage and crema.