Dinner with Dad

Biscuits and Gravy

2015-06-20T08:39:00.001-07:00

If you like biscuits and gravy then this is the recipe for you! Hearty, easy to make, perfect for Sunday breakfast with the family!

Cooking time: 45 minutes

Servings: 4

Cast Iron Pan (preferred)

Half Pound Bacon (thick sliced)

Half Pound Sausage (Jimmy Dean Sage)

2 Cups Beef Broth (5 beef bouillon cubes)

1 Beef Ramen Packet (throw away the noodles)

1 Cup Flower

4 Cups Milk (2%)

Tablespoon Worcestershire Sauce

Teaspoon Tobasco Sauce

Black Pepper (to taste)

Teaspoon of Vegetable Oil

2 Cans Biscuits of choice (prefer Pillsbury Grands Southern Style)

Preheat oven to 350 degrees.

Add biscuits to cookie sheets, put in oven, cook 20 minutes or until golden brown.

Heat the cast iron pan over medium heat, add the vegetable oil.

Slice the bacon into large pieces (1-2 inches), add to the pan.

Break the sausage into large pieces, add to the pan.

Cook meat for 10 minutes or until golden brown, NOT CRISPY. Drain the excess fat from the pan.

Add the beef stock, stir for 1 minute, scraping the bottom of pan.

Add the Beef Ramen Flavor Pack, stir until mixed.

Turn the heat to low, add the milk.

Wait a couple minutes until pan has slightly cooled, add flower, whisk to blend.

Turn heat back to medium, gravy will thicken (add flower or milk to reach desired consistency).

Add Worcestershire, Tobasco, Black Pepper

Turn heat back to low, simmer for 15 minutes

To serve, cut biscuits in half, put on a plate, spoon gravy over biscuits, add a dash of Tobasco (if you like)...enjoy!

Beef Stroganoff

2015-06-15T13:16:00.001-07:00

Impress your family and friends by whipping up this super easy to make, inexpensive, hearty stroganoff, just the ticket for a nice sit down dinner!!!

Cooking time: 1 hour

Serves: 4

Ingredients:

1 Pound Flank Stake (sliced into thin pieces)

1/2 Large Yellow Onion (chopped fine)

8 Ounces White Mushrooms (sliced)

1/2 Can Tomato Paste

1 Cup Sweet Red Wine

2 Cups Beef Broth

8 Ounces Sour Creme

Tablespoon Garlic

Tablespoon Oregano

Black Pepper (to taste)

Salt (to taste)

2 Bay Leaves

2 Tablespoons of Olive Oil

Fresh Parsley

Bag of Egg Noodles

Directions:

1. Pre-heat the oven to 425

2. Season the sliced Flank Steak with salt and pepper.

3. Heat a large Dutch oven or pot over medium heat, add the Olive Oil.

4. Add the steak to the pan, cook for a couple minutes or until lightly brown on all sides.

5. Remove the steak, put on a plate and set aside.

6. Add the onion to the pan, cook 5 minutes or until soft (add more Olive Oil if needed).

7. Lightly season onion with salt and pepper.

8. Add the garlic, oregano and bay leaves, continue cooking 2 or 3 minutes.

9. Put the browned steak back into the pan with cooked onions, stir until all mixed together.

10. Pour in the Sweet Red Wine, bring to a boil, cook 5 minutes or until alcohol evaporates (you can tell by the smell).

11. Stir in the beef stock, bring to a boil.

12. Cover, remove from heat and place pot in the pre-heated oven.

13. Leave pot in oven 40 to 45 minutes or until meat is tender.

14. Remove pot from oven, put back on stove, heat burner to medium.

15. Add the mushrooms, let cook for 2-3 minutes.

16. Stir in tomato paste and sour cream, stir until creamy, turn stove to low and let simmer.

17. Salt and pepper to taste if needed.

18. Heat a pot of water on another burner, add a pinch of salt.

19. When water reaches a rolling boil, add the egg noodles, cook 7 minutes and strain.

To serve, pile some noodles onto a plate, cover with creamy stroganoff mixture, garnish with chopped parsley! Meal goes perfect with some thick cut, crusty bread, Caesar salad and a nice Red wine.

Simple Jambalaya

2015-06-13T09:54:00.002-07:00

Here's an easy Jambalaya, makes a big ole pot, cook it up and enjoy, makes for great leftovers to eat during the week!

Cooking time: 1 Hour
Serves: 4

Ingredients:
1 Pound Smoked Sausage (sliced into 2 inch pieces)
4 Chicken Thighs (boned, skinned, cut into 2 inch cubes)
1/2 pound gulf shrimp
1/2 Large Yellow Onion (chopped)
1/2 Red Bell Pepper (chopped)
2 Celery Stalks (chopped)
1 Large Fresh Tomato or 1 Can Tomatoes
1 1/2 Cups Basmati Rice
3 Cups Chicken Broth
Tablespoon Cajun Spice
Black Pepper (to taste)
Salt (to taste)
Garlic Powder
Red Cayenne Pepper
Dash of Louisiana Hot Sauce
2 Tablespoons of Vegetable Oil
Garnish with Fresh Parsley and Green Onions.

Directions:
1. Season the chicken pieces with salt, pepper and garlic powder.
2. Heat a large cast iron skillet or pot over medium heat, add the vegetable oil.
3. Add the onion, celery, bell pepper, cook for 5 minutes or until soft.
4. Season with salt, pepper, dash of red cayenne pepper.
5. Add the chicken, cook for 5 minutes or until browned, stirring often.
6. Add the sausage, cook for 5 minutes.
7. Sir in the tomatoes, continue cooking for 5 minutes, stirring and scraping the pan.
8. Add the rice, stir once, cook for 1 minute.
9. Add the chicken stock
10. Season with Cajun spices, Louisiana hot sauce and bring to a boil.
11. Reduce heat to low, add shrimp and cover.
12. Simmer for 20 minutes (or until done), remove from heat, uncover.
13. Let rice sit for 5 minutes, lightly fluff and serve.

To serve, scoop jambalaya into a bowl, garnish with parsley, green onions, add Louisiana hot sauce if you like, grab some crackers and a cold beer, enjoy!

Classic Spaghetti

2015-06-07T15:13:00.001-07:00

This is for my kids so they can always eat like they were home no matter where life takes them!

This one will get the whole house smelling great, perfect for those cool fall dinners during football season when you just don't want to go outside!

Cooking time: 3 Hours

Serves 4

Ingredients:
2 Pounds Italian Sausage, link (cut into thirds)
1 Yellow Onion (chopped fine)
4 Cloves of Garlic (chopped fine)
5 Cans Diced Tomatoes
1 Can Tomato Paste
1 Teaspoon Sugar
4 Bay Leaves
2 Tablespoons Oregano
1 Tablespoon Italian Seasoning
1 Tablespoon Basil
1 Tablespoon of Garlic Powder
1 to 2 Cups Red Wine (prefer Merlot)
2 Tablespoons of Fresh Parsley
Salt and Fresh Ground Black Pepper to taste
2 Tablespoons of Olive Oil
1 Box Spaghetti or Angle Hair Pasta
Grated Parmesan Cheese
Hearty bread, sourdough, garlic, Tuscan etc.

Directions:
1. Heat a large Dutch Oven Pot over medium heat, add the Olive Oil.
2. Add the sausage, cook for 10 minutes or until browned.
3. Season with salt and pepper.
4. Stir in the onions, cook for 5 minutes.
5. Stir in the chopped garlic, cook for 1 minute
6. Lightly season with salt and pepper.
7. Add the tomatoes and wine, stir to mix.
8. Add the Bay Leaves, Oregano, Italian Seasoning, Basil, stir to mix.
9. Cook for 10 to 15 minutes, allowing alcohol in wine to evaporate.
10. Stir in the tomato paste.
11. Stir in the sugar.
12. Turn the heat to low, simmer for 2 hours (you can cook longer if you want, just gets better).
13. Occasionally taste and season with salt, pepper and garlic powder.
14. Add the fresh parsley to the pot before serving.
15. Cook Pasta as directed prior to serving.

Serve it up by spooning spaghetti sauce directly over pasta, garnish with Grated Parmesan Cheese and Parsley.

Complete the meal with Garlic Bread, Caesar Salad and a good glass of Red Wine!