Country style gravy made with ground sausage and diced bacon is infused with flavors as it is quickly pressure cooked. When served over freshly baked biscuits (homemade or from a can) it tastes like a good old fashioned southern breakfast (although we eat this often for dinner).
yield : 12 Servings
2 pound ground sausage
4 slices uncooked bacon, diced
1 cup chicken broth
1 cup all purpose flour
6 cups milk
1 tsp salt
1 tsp black pepper
Homemade or canned biscuits
Prepare your biscuits and turn the oven on to bake them.
Turn your Instant Pot to the saute setting, adjust it to “more.” Add the sausage and bacon to the pot. Break up the sausage with a wooden spoon. Brown the sausage for about 5 minutes. Do not drain the grease. Add in the chicken broth.
Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Set the manual button (pressure cook button) to 5 minutes.
Bake your biscuits.
While the timer is counting down on your Instant Pot get out a medium bowl. Whisk together the flour and milk.
When the timer beeps indicating that the 5 minutes are up move the valve to “venting.” Open the pot when you are able.
Turn your Instant Pot to the saute setting on “more.” Pour in the milk mixture. Add in the salt and pepper. Stir until the gravy is thick and bubbly. Turn the Instant Pot to the Keep Warm setting.
This easy drop biscuit recipe only requires 5 simple ingredients! In under 30 minutes you can have homemade drop biscuits on your table!
2 cups (240 gr) all-purpose flour
1 TBSP (14 gr) baking powder
1 1/4 tsp kosher salt
1/2 cup (1 stick, 113 grams) cold unsalted butter, cut into small pieces
3/4 cup-1 cup (175-240 ml) milk or buttermilk
Preheat the oven to 450 F (232 C).
In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
Bake at 450 F (232 C) for 18-22 minutes until golden brown
Brush with melted butter if desired.
If you have self rising flour on hand you can substitute the ap flour, baking powder, and salt with 2 cups of self-rising flour.
If you only have salted butter you can use that and leave out the additional salt in the recipe.
Get ready to create the most juicy, mouthwatering Texas Smoked Brisket in your own backyard using a wood or pellet smoker. These are all my best tips & tricks for making the best smoked beef brisket that is perfect for your next outdoor BBQ.
Yield: Serves 24
1 (12- to 14-pound) brisket, packer cut
1/4 cup ground black pepper
1/4 cup kosher salt
2 tablespoon granulated garlic
Combine the black pepper, kosher salt, and garlic powder.
Trim the fat cap to 1/4-inch to 1/2-inch thick, then rub the brisket all over with the spice rub. Let the brisket sit at room temperature for 1 hour.
Start the smoker and get the temperature up around 275°F. Fill a disposable aluminum pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
Place the brisket on the smoker fat side up and close the lid. Leave the lid closed and smoke the brisket for at least 3 hours, then start to check it every 30 minutes or so too see that a nice dark color is developing, spritzing the surface of the brisket with water or vinegar in a spray bottle if it starts looking dry.
When the brisket has a dark color and reaches an internal temperature of around 165°F to 170°F on an instant read meat thermometer (around the 5 to 6 hour mark), you might choose to wrap your brisket in unfinished butcher paper, peach paper, or foil. There’s nothing scientific about this, just wrap it all up by folding the paper or foil around the meat and stick it back on the smoker.
Continue to cook through the stall (a long period where the temperature of the brisket doesn’t go up and may even decrease a bit). This can go on for hours, but don’t worry, it’s totally part of the process of making truly amazing smoked brisket.
The brisket will be done when the internal temperature reads somewhere between 200°F and 210°F when measured in the middle of the flat part of the brisket (203°F seems to be the magic number). You can also tell doneness by feeling the brisket with a thin, clean towel to see if it is soft and tender.
Remove the brisket from the smoker and let it rest for 1 to 2 hours, still wrapped, until the internal temperature drops to 140°F to 145°F, then slice against the grain and serve.
This apple pie recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It’s perfect for the holidays or a weekend dessert.
¼cupto ½ cup granulated sugaramount depending on how sweet you want your pie, see note
For the Pie Crust
2¼cupsall purpose flourmay substitute up to half of the flour with white whole wheat flour
1cupcold unsalted butter, cut into small cubes16 tablespoons
coarse turbinado sugaroptional
Make the Apple Filling
Place the peeled, sliced apples in a large bowl.
Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.
Make the Pie Crust
Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)
Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.
Add the ice-cold water and pulse just until the dough comes together.
Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie dish. (This is easily done by wrapping the dough round around your rolling pin to help move it.)
Assemble the Pie
By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.
Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.
To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.
Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.
Refrigerate pie for 30 minutes before baking.
Meanwhile, preheat oven to 400° F with a rack in the lower third of the oven.
Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning.
Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.
Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.
I find that this pie is plenty sweet when made with 1/4 cup granulated sugar plus 1/4 cup brown sugar. Depending on the sweetness of your apples and how sweet you like your pie, you can adjust the amount of sugar.
This recipe makes enough filling for a deep dish apple pie. If your pie plate is small, consider reducing the number of apples.
Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
Reduce heat to medium and add the salt, pepper, and paprika to the mirepoix. Mix well.
Add the ground beef to the pot. Use a wooden spatula to break apart the ground meat into smaller pieces. Stir frequently and continue to cook until meat is browned.
Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine. Stir in the tomato sauce and diced tomatoes and bring to a simmer. Add the bay leaves, cover, and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
Stir in the broth and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
Remove from heat and stir in the shredded cheese. Garnish with fresh chopped parsley, if desired. Enjoy!