One-pan pasta with broccoli and mushrooms is a sanity saver on crazy nights when you can’t stand the thought of dirtying more than one pan! It’s comfort food at its best and I am pretty sure that with all those vegetables you can call it healthy too. Broccoli, mushrooms, onions, pasta, chicken broth (or vegetable broth), butter, a little cream, sun-dried tomatoes, and a sprinkle of cheese. Why wouldn’t you make this easy one-pan dinner?
Biscuits and gravy casserole has all of your favorite components of a good old Southern breakfast baked into one dish. It’s great for your Southern Christmas breakfast!
What are your Christmas breakfast traditions? When I was a kid, my grandmother would make an egg soufflé with sausage, eggs, and cheese every Christmas morning. It was the only time that she made it, along with Pillsbury orange danishes, and it was delicious and special. Every time I make it, it (naturally) makes me think of my grandmother.
These days, my family’s Christmas breakfast consists of more typical Southern breakfast fare…biscuits, gravy, bacon, eggs, and sausage balls because, you know, Christmas. I started thinking about how I could combine all of that (sort of) into one dish…and that’s how this Southern biscuits and gravy casserole was born.
As I was researching biscuits and gravy casserole, I found a common theme: canned biscuits. One recipe was made with powdered gravy. Sorry…this Southern girl does not do powdered gravy. If you want to use pre-made biscuits, that’s between you and the Lord??. Just please do me a favor and make the gravy from scratch!! I promise that it’s one of the easiest skills you can ever master, and your tastebuds (and family) will thank you.
I made my own sausage, and I’ve included the recipe here. Feel free to use store-bought sausage, though. No shame. I just wanted to share my recipe for homemade sausage here because it’s gooooood. And, like the gravy, it’s extremely simple to make – just mix some herbs and spices into ground pork. Done.
Biscuits and gravy casserole turned out to be everything I dreamed that it would be. Biscuits and sausage gravy and eggs, all baked up in one-dish for the most Southern breakfast casserole you’ve ever eaten. Amen and amen.
Yield: 6-8 servings
10 minPrep Time:
45 minCook Time:
- 10 biscuits, baked a few days ahead (can use homemade, frozen, or refrigerated)
- 6 eggs
- 1 3/4 cup milk, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound breakfast sausage
- 1/4 cup flour
- Additional salt and pepper to taste
- 1 pound ground pork
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried marjoram
- 1/2 teaspoon brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- Preheat the oven to 400 degrees. Crumble the biscuits into a 9-inch square baking dish. Whisk the eggs, 1/4 cup of the milk, and the salt and black pepper together in a medium bowl. Pour over the crumbled biscuits and press the biscuits down to submerge them into the egg mixture.
- If you are making your own sausage, combine all breakfast sausage ingredients in a large bowl, being careful not to overwork the meat.
- Preheat a 10-inch skillet (I used cast iron) over medium heat. Add the sausage and cook until no pink remains and mixture is lightly browned. Sprinkle with the flour and cook for one minute. Gradually pour in the milk while stirring constantly to combine. Cook until thickened. Add salt and pepper to taste.
- Pour the gravy over the biscuit and egg mixture. Set the baking dish on a sheet pan. Bake for 30 minutes until the eggs are set. Serve immediately.
Click here to print the recipe for biscuits and gravy casserole!
When Fall weather hits, there are few things more comforting than this simple, creamy, and delicious Instant Pot butternut squash soup! Cooking the squash in the Instant Pot eliminates the need for peeling and dicing the squash, which really simplifies this soup. There are so many ways that you can customize this soup to suit your tastes!
I have to be honest, there are few foods that I love more than a creamy soup. I know that I have mentioned my affection for soups recently and this creamy butternut squash soup is no exception. Butternut squash plays perfectly with the warm curry spices in this soup, though you can certainly dress it up with whatever flavors you love.
Butternut Squash Soup
I first made this butternut squash curry soup after my aunt made it on Black Friday while visiting us from Texas a decade ago. My aunt is the family foodie that gets my food obsession the best, and when she made this butternut squash soup with turkey stock she had made from the turkey carcass, coconut milk, and coconut curry powder she brought from Central Market in Houston, I was smitten. To this day it is one of my favorite soups.
Instant Pot Butternut Squash Soup
This time around I decided to try an Instant Pot butternut squash soup. I am in love with making this soup in the Instant Pot because there is no need to peel the squash or cut it into chunks, and cutting up a winter squash always makes me a little nervous that I am going to end up in the ER.
For this soup, all you have to do is cut the squash into 4 pieces, scoop out the seeds, and steam it on high pressure with a little water (I used this recipe from Simply Recipes as my guideline). After you give it a few minutes to cool down, you scrape the pulp into the Instant Pot, puree it with some chicken or vegetable stock, add coconut milk (or cream, if you prefer), and spice it however you like.
Make This Soup Your Own!
While I love how the warm flavors of the curry blend with the sweet flavors of the squash, your options with this soup are wide open:
- Maple syrup and bacon
- Brown butter and crispy sage
- Cook a peeled and cored apple with the squash then purée it into the soup and spice it with cinnamon and nutmeg
- Salt, pepper, and a drizzle of truffle oil on top of each bowl
I love to serve this soup with a big chunk of baguette and some cheese as a main dish, pack it in a Thermos for lunch, or freeze individual portions of it that can be pulled out for quick meals. This Instant Pot butternut squash soup is so simple but delicious and comforting at the same time!
Mary // Chattavore
Yield: 6 servings
15 minPrep Time:
25 minCook Time:
40 minTotal Time:
- 1 large butternut squash
- 1 cup water
- 4 cups chicken or vegetable broth
- 1 13.5 ounce can coconut milk or 1 3/4 cup heavy cream
- 2-3 teaspoons curry powder, or spice of your choice
- salt and pepper to taste
- Cut the top of bottom off of the squash. Cut the squash in half and scoop out the seeds. Cut each half in half again crosswise.
- Pour 1 cup water into the bottom of the Instant Pot and place the steam rack into the pot. Place the squash quarters onto the steam rack. Place the lid on the Instant Pot and set the steam release valve to "sealing". Select "steam". Make sure the Instant Pot is set to high pressure and use the +/- buttons to set the time to 7 minutes. When the cook time is up, turn the Instant Pot off and manually release the pressure. Use tongs to remove the squash from the Instant Pot and set aside to cool for 10-15 minutes.
- Remove the steam rack and pour out the water. Use a spoon to scoop out the flesh of the squash. If you have an immersion blender, place the squash into the Instant Pot with the broth and purée until smooth. If you don't have an Instant Pot, purée the squash in a blender with a small amount of the broth and pour into the Instant Pot with the remaining broth.
- Set the Instant Pot to sauté. Add the coconut milk or heavy cream and cook, stirring frequently, until the soup is heated through. Add curry or other desired spices. Salt and pepper to taste.
Cook time reflects approximate time for the Instant Pot to come to pressure.
This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
These bacon sliders are served on Hawaiian rolls with sweet and spicy pineapple-jalapeño jelly. They are perfect for tailgating, parties, or a snack dinner! You can adjust the heat level based on your preferences.
I am fully aware that there is a camp of people who stand firm on their belief that the only sandwich that qualifies as a slider is a burger. And I get it. I mean, I’m from Chattanooga, birthplace of the Krystal burger. But I just feel like there’s room for everyone in the slider game. Mostly because “mini sandwich” just feels so darn clunky.
It is a well-known fact that my favorite type of food is the kind of food that one would eat at a bar or at a tailgate. #spinachdip4eva (seriously, spinach dip is the reason that I basically lived at TGI Friday’s as a college student). Any type of slider included in that list of my favorite foods.
Funny thing is, there are a million different kinds of sliders on the internet. I think the original party sandwiches had ham and cheese and a sweet buttery glaze. Don’t get me wrong, I love those. But I can’t seem to stop making my sliders with bacon. Because you know I.Love.Bacon.
A guy came into Philip’s shop recently with dried pineapple that had been wrapped in bacon, smoked, and drizzled with jalapeño jelly. I wasn’t there, but Philip hasn’t stopped raving about it since. Now, I have a smoker and I have a bag of dried pineapple and I 100% intend to attempt to replicate this recipe.
Problem is, most of you guys probably don’t have smokers, so when I was thinking about how to turn the flavors into something bloggable, bacon sliders were the thing that came to mind. I thought that jalapeño jelly might be a little much, fresh pineapple too wet, and dried pineapple too chewy.
So, I settled on these ingredients for my bacon sliders:
- Hawaiian rolls
- Mozzarella cheese slices (baby Swiss would work too…the idea was to give the sandwiches some texture but not add a ton of flavor since the bacon and jelly are both such strong flavors)
- Pineapple preserves
- Fresh jalapeño
- Poppy seeds (optional, but I like them for a little crunch and visual interest)
Did you even know that pineapple preserves are a thing? I have bought them a few times for various recipes and they are delicious! I like to stir a little bit into plain yogurt. For this recipe, I chopped up a fresh jalapeño and heated it with the pineapple preserves. I only used one jalapeño but you can add as many as you want based on the heat level that you prefer.
What do you like on your sliders?
Yield: 12 sliders
10 minPrep Time:
15 minCook Time:
25 minTotal Time:
- 12 Hawaiian rolls (1 pack)
- 6 sandwich slices mozzarella or baby Swiss cheese
- 1 cup pineapple preserves
- 1-2 jalapeño peppers, seeded and diced
- 12 strips bacon, cooked and cut into quarters
- 2 tablespoons unsalted butter
- 2 teaspoons honey
- 2 teaspoons poppy seeds (optional)
- Preheat the oven to 350 degrees.
- Remove the Hawaiian rolls from the package without separating the rolls. Use a serrated knife to slice the rolls crosswise through the center and set the tops aside. Place the bottom halves in a 9x13 baking pan.
- Place the pineapple preserves and the diced jalapeños in a small saucepan over medium heat. Cook, stirring constantly, for about five minutes. Set aside and allow to cool slightly.
- Lay the cheese slices across the bottom halves of the rolls. You will need to tear some of the slices in half. Distribute the bacon evenly over the cheese. Carefully distribute the pineapples preserves mixture over the top of the bacon. Replace the top halves of the rolls.
- Melt the butter and mix the honey into the butter. Brush the butter over the tops of the sandwiches. Sprinkle evenly with poppy seeds, if using. Cover with foil and bake for ten minutes. Serve immediately.
The cook time does not include time to cook the bacon. Even though it logistically seems easier to spread the preserves on the bottom rolls, do not do this as it will make the bottom of the sandwiches soggy (ask me how I know).
These cheesy grilled potatoes in foil with bacon are easy to make and quick to clean up-you don’t even need dishes! They’re a perfect side or main dish.
Grilling = Life
I mentioned in my naan bread pizza post a few weeks back that grilling is my new summer obsession. I can’t stop with the grill and I am constantly trying to think of something new that I can cook in my propane-powered outdoor oven instead of heating up the house with my oven.
The funny thing is, this recipe was originally supposed to be grilled Monterey chicken – honey mustard chicken topped with bacon and cheese. And man, that’s a great recipe. But I saw a blogger that I follow post a nearly identical recipe the week that I was planning to take pictures of the Monterey chicken and decided that I needed to come up with a Plan B.
Cheesy Grilled Potatoes
I had been making grilled potatoes to go with the Monterey chicken so I decided that grilled potatoes were going to be the recipe that made the blog. Cheesy grilled potatoes in foil, to be exact. Oh yeah – cheesy grilled potatoes in foil with bacon. So there’s that. Because how can you go wrong when you combine potatoes with cheese and bacon and throw them on the grill?
One of the great things about these grilled potatoes is the foil packet that they are cooked in. It makes for easy clean-up and much less mess on the grill than if you were trying to use tongs to flip individual wedges of potatoes.
Mastering Grilled Potatoes
My recipe for cheesy grilled potatoes is adapted from a recipe from Master of the Grill from America’s Test Kitchen. It’s a great starting point to help you figure out how to grill just about anything. Their recipe is more basic than mine, so it took several tries to get the recipe just right. Here’s what I learned:
- Perfect grilled potatoes need to take a spin in the microwave for about 5-6 minutes before you grill them, or they will be nice and crunchy. And not in a good way. In a raw potato way.
- Get the potatoes good and dry before you put them in the foil.
- Add a little oil to help the seasonings stick!
- Grilling on high heat will get a great grilled flavor into the foil packets.
- The cheese and bacon need to be added at the end. If you add them at the beginning, you’ll end up with a whole bunch of cheese stuck to the inside of the foil and not a whole lot on the actual potatoes.
- If you don’t want to wash dishes, you can totally serve this in the foil. And cheesy grilled potatoes in foil can totally make a light summer meal!
Tossed in just a little bit of oil and a homemade ranch seasoning, grilled on high for ten minutes, with a little cheese melted on top and some bacon thrown in for good measure, these cheesy grilled potatoes in foil packets are great for a cookout or just for an easy, quick clean-up family dinner!
This post contains an affiliate link. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
Yield: 4-6 servings
10 minPrep Time:
17 minCook Time:
27 minTotal Time:
- 2 pounds red potatoes, scrubbed, cut into 16 wedges, and wedges cut in half
- 2 tablespoons olive oil
- homemade ranch seasoning (recipe below) or 1 packet store-bought ranch seasoning mix
- 4 ounces cheddar cheese, shredded (about 1 cup of cheese)
- 4 strips bacon, cooked and crumbled
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Preheat your grill to high heat for 15 minutes.
- Place the cut potatoes in a microwave-safe bowl. Cover with plastic wrap or a microwave-safe plate. Microwave on high for 3 minutes, shake to redistribute the potatoes, and microwave for another 3 minutes. Drain the potatoes in a colander and wipe out the bowl.
- Place the potatoes back in the bowl and toss with the olive oil and the ingredients for the homemade ranch seasoning or the packet of store-bought ranch seasoning.
- Tear off 4 12-inch pieces of aluminum foil. Divide the potatoes among the four sheets of foil and fold the sides to close them up and make a rectangular package.
- Using long tongs, place the packets on the grill. Grill for 5 minutes then flip and rotate the packages so that they cook evenly (for example, my grill is hotter in the back so I moved the packets that were in the front to the back and vice versa). Grill for another five minutes.
- Remove the packets from the grill and open up the top edge. Place 1/4 of the cheese and bacon into each packet and place the packets back on the grill for one minute to melt the cheese. Remove the packets from the grill and serve immediately.