“And the idea of just wandering off to a cafe with a notebook and writing and seeing where that takes me for awhile is just bliss.” ~ J. K. Rowling

As I have mentioned before – I have never been to Mardi Gras but it is definitely on my list of “to-dos”!

And just like last year when I made Mini King Cakes, I am determined to have a little Mardi Gras fun right here at home this Fat Tuesday.

This year it will be in the form of Beignets.

When in New Orleans, Cafe du Monde is a must at least once a day. I have been known to pop in twice. My own order of beignets and a cafe au lait (hot in the winter, iced in the summer) makes for one very happy girl.

Making them at home will never be the same but it is a great holdover until I make it back to my happy place!

Biscuit Beignets

  • 1 can buttermilk biscuits
  • Vegtable Oil
  • Powdered Sugar

Cut each individual biscuit into thirds.

In a dutch over, heat 2 inches of oil over medium high heat until it gets to 350º. (Check with a candy thermometer – it must not be too hot).

In batches, fry biscuit pieces on each side until golden brown (30-60 seconds per side).

Drain on a paper towel lined plate and dust with lots of powdered sugar.

Let sit for 10 minutes.
Serve.

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-abp

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“All happiness depends on a leisurely breakfast.” ~ John Gunther

It’s almost here!

Can you believe there are only 2.5 days left until Christmas?!?

I can’t.

But I shouldn’t be surprised, my favorite time of the year always goes by so quickly.

(Although, one thing I am happy about the time passing is that yesterday was the shortest day of the year, so now with each passing day we will have more daylight! Yippee!)

I believe Christmas Eve is the most exciting night of the year and Christmas morning is the most enjoyable morning of the year. I like for my Christmas morning to be cozy and relaxing and nothing makes that more perfect than a warm cozy breakfast!

So if you are still looking for something to serve your family this coming Christmas morning, the following recipe is a great choice!

Sausage and Gravy Biscuit Casserole

(adapted from Lemon Sugar)

  • 1 can large, flaky biscuits (such as Grands)
  • 1/2 pound ground breakfast sausage
  • 3 Tablespoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 and 1/2 cups milk

Preheat oven to 400°.

Cut biscuits into quarters and spray a small baking dish with cooking spray.

Layer half the biscuit quarters in the baking dish and bake for 15 minutes.

Meanwhile, brown sausage in a heavy skillet on medium/high heat until completely cooked, then sprinkle sausage with flour and stir until absorbed.

Turn heat down to medium and continue to cook for around 3-4 minutes. A

Add milk, salt and pepper, stirring and cooking until it comes to a slight boil and cook for 4-5 minutes to thicken it up but still be a little runny. If it’s too thick, add a little milk.

Give it a taste and adjust seasons accordingly.

Pour gravy over the cooked biscuits and top with remaining biscuit quarters.

Bake for 20 minutes. If the top begins to brown too quickly, cover with foil for the remaining time.

 

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Merry Christmas Everyone!!!

-abp

 

“Laziness is nothing more than the habit of resting before you get tired.” ~ Jules Renard

I love Chicken and Dumplings.

I made them homemade from scratch, once.

And that will probably be the only time.

Don’t get me wrong they were fantastic and no, the shortcut versions will never be a good but if I ever want to have them again anytime soon – it will have to be a shortcut version.

Or I can go to Cracker Barrel.

This is very, very good alternative and it’s made in the crockpot to boot!

Lazy Day Chicken n’ Dumplings

(adapted from All Things Delicious)

  • 2 boneless, skinless chicken breasts
  • 2 Tbsp. butter
  • 2  (10.5 oz.) cans cream of chicken soup
  • 1 (14.5 oz) can chicken broth
  • 1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion (I used fresh)
  • 1 Tbsp. dried parsley
  • 4 Grands flaky refrigerator biscuits

Place chicken in crockpot and plop the butter on top of the chicken.  Add cream of chicken soup and chicken broth.  Followed by onion and parsley.  Cover and cook on high for 4-5 hours or low for 8-9 hours.  After the chicken is cooked, shred it and put it back into the soup. Cut each biscuit into 9 pieces.  Gently stir biscuits into soup.  Cook for another 45 minutes on low.

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I definitely recommend this shortcut recipe for those lazy fall days that are perfect for comfort food! Granted, it doesn’t look like traditional Chicken n’ Dumplings but it sure does taste like them!

-abp