Tag Archives: Sides

Best Biscuits and Gravy

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I can always tell that a certain dish is really good, if seeing photos of it makes me wish I had a helping of it! My husband and I wanted to find a fantastic biscuit recipe, and when we tried this one from allrecipes.com, we knew we didn’t need to look any further!

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I am no bread guru (I’m still working on my fear of yeast dough), but these were simple to put together, and really didn’t take much more time than my favorite drop biscuits. A bit of kneading is enough to give you perfectly fluffy layers!

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If this is the best biscuits and gravy recipe, you may be wondering why there are no pictures of the gravy… I was showing my husband the handful of photos I did take, and we both agreed none of them were going on the blog. A quick Google image search reconfirmed to me that sausage gravy, while delicious, is one of those non-photogenic foods. So, you get photos of puffy biscuits- yum!

Biscuits:

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/3 cup shortening
  • 1 cup milk

1. Preheat oven to 425.

2. In a medium bowl, whisk the flour, baking powder, sugar, and salt. Cut in shortening until the mixture resembles coarse meal. Add milk. The batter should pull away from the bowl.

3. Knead dough on a floured surface 15 to 20 times, then roll out to 1 inch thickness. Cut biscuits with cookie cutter, and place on a greased baking pan.

4. Bake 8-13 minutes, or until edges and top are golden brown.

 

Gravy:

  • 1 lb ground sausage, cooked
  • 3 Tbsp butter
  • 1/4 cup flour
  • 3 cups milk
  • salt and pepper to taste

1. Melt butter in a large sauce pan. Stir in flour, and mix until smooth. On medium heat, cook until light brown. Gradually whisk in milk, until thickened. Stir in cooked sausage. Season with salt and pepper. Reduce heat, and simmer 12 to 15 minutes. If gravy is too thick, add a little more milk.

{Kudos to “J.P.’s Big Daddy Biscuits” and “Bill’s Sausage Gravy” on allrecipes.com!}

Banana Crunch Muffins

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I was looking for a good banana muffin recipe a few years ago, and came across this one, I was intrigued by the idea of adding granola, hoping that it would produce a heartier muffin, and I was very happy with the result! This muffin comes out smooth and light; a texture that is enhanced perfectly by the granola.

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I changed the original recipe, which also included chopped walnuts and banana chips, as well as instructions to leave pieces of banana in the batter. I chose to completely blend the banana for a smooth batter. I like the addition of coconut, but my family wasn’t very enthusiastic about it, so I usually leave it out.

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  • 3 cups flour
  • 1  1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, slightly beaten or egg substitute
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup butter, melted and cooled
  • 3 bananas, blended
  • 2 cups granola

OR

  • 1  1/2 cup granola  PLUS  1  1/2 cup shredded coconut

1. Preheat oven to 350. Line muffin cups with paper liners,

2. Mix flour, sugar, baking powder, baking soda, and salt. Mix in eggs, milk, vanilla, butter and bananas. Fold in granola (and coconut). Scoop into muffin liners.

3. Bake 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Yield: 24

{Kudos to allrecipes.com!}

Sweet Boiled Corn on the Cob

IMG_3394My husband and two youngest daughters are corn-on-the-cob fiends. This is especially true with this sweet, juicy recipe for boiled corn!

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  • 6-8 ears of corn, husks removed
  • 2  1/4 cup milk
  • 1/3 cup sugar

Fill a large stockpot half-full with water, then add milk and sugar. Bring to a boil, checking occasionally to ensure that mixture doesn’t boil over. Add corn, then reduce heat and simmer for 7-8 minutes, or until corn is just tender. Use long tongs to remove corn from pot; cover with foil until ready to eat.

{Kudos to food.com!}

 

 

Perfect Drop Biscuits

Perfect Drop Biscuits from Kaye's Kitchen (8)I was trying to come up with a good side to go with dinner the other night, and I pulled out this recipe. I hadn’t made them for a long time, and was so happy with how they turned out- perfectly fluffy!

Perfect Drop Biscuits from Kaye's KitchenThey were delicious plain, alongside chili, but were even better when I pulled out some jam! This recipe takes very little time, bakes fast, and will get eaten quickly! Next time I will have to double the batch!

Perfect Drop Biscuits from Kaye's Kitchen (6)

  • 2 cups flour
  • 1 Tbsp baking powder
  • 2 tsp white sugar
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1 cup milk

1. Preheat oven to 450. In a large bowl, combine flour, baking powder, sugar, cream of tartar, and salt. Stir in butter and milk. Drop batter onto lightly greased cookie sheet; about 1 tablespoon per biscuit.

2. Bake in preheated oven for 8-10 minutes, or until biscuits are golden.

Yield: About 10.

{Kudos to allrecipes.com- “E-Z Drop Biscuits”}

Crunchy Coleslaw with Bacon

Crunchy Coleslaw from Kaye's Cupboard

What comes to mind when you think of coleslaw? Maybe a mess of soggy cabbage? This coleslaw recipe is just the remedy for past coleslaw experiences! This comes together quickly, and the result is a fresh, crunchy coleslaw in a light dressing. Bacon and peanuts give a little extra crunch and great flavor, and this becomes a quick and easy side for so many main dishes! Oh, and each serving is about 90 calories!

Crunchy Coleslaw from Kaye's Cupboard (2)1

  • 1/2 cup Miracle Whip dressing
  • 1 Tbsp sugar
  • 1 tsp cider vinegar
  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup salted peanuts, chopped
  • 6 slices cooked bacon, crumbled

1. Mix dressing, sugar, and vinegar in a small bowl, and set aside.

2. Combine remaining ingredients in a large bowl. Add dressing mixture; toss to evenly coat. Refrigerate 1 hour.

{Kudos to kraftrecipes.com!}

Coconut Rice

Coconut Rice from Kaye's Cupboard

We have been making this rice for over a year now, and it is definitely my favorite pairing for any Chinese or Japanese food! It is a semi-sticky rice with just enough coconut flavor to balance out the tang of Tonkatsu sauce, Orange chicken, etc.

  • 2 cups white or jasmine rice
  • 14 oz can of coconut milk
  • 2 cups water
  • 1 tsp salt
  • splash of white vinegar
  • 2-3 Tbsp white sugar
  • 1/4 cup green onions, chopped (we omit this sometimes, depending on what we are eating with the rice)
  • black pepper (optional)

1. Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan. Bring to a boil, stirring often. Turn heat to low, and cover for 20 minutes. Stir every few minutes at first so that the rice doesn’t stick to the bottom of the pan. Let stand 5 minutes. Add green onions and pepper if desired, and serve immediately.

{Kudos to the Our Best Bites cookbook!}