Southern Style Sausage Gravy

I wasn't a huge fan of sausage gravy until I went to a brunch place in Atlanta called Homegrown a couple of years ago. If you're local, you should definitely head there. They have this decadent platter with a flaky biscuit, crispy fried chicken, and a generous portion of this heavenly gravy. It actually sounds like a near-disaster for me, with all those things touching (if you don't know me, I am not a fan of food touching if they're not supposed to be). But, once I tried it, I realized that you really can't have a chicken biscuit without some sausage gravy.

Now, I dont really understand how biscuits can be served alone. I can't imagine a biscuit without gravy... It may be a southern thing, but it is so delightful, and anyone who hasn't tried it is missing out. It's not the most appetizing or pretty thing, since it's gravy with sausage chunks, but it completes any brunch.

I had to make it a priority to try creating this treat! Lucky for me and you, sausage gravy is extremely easy to make at home!

Sausage Gravy (makes about 1 qt)
5 oz Ground Pork Sausage
3 tbsp Flour
1 cup Milk
2 tbsp Maple Syrup
Salt
Pepper

1. In a frying pan or cast iron skillet, brown the sausage. Cook about 90% of the way.
2. Add the flour to the sausage that has browned, and then add the milk.
3. Allow the mixture to thicken slightly. Then, add maple syrup and salt and pepper to taste.
4. Mix thoroughly and remove from the heat.
5. You can serve immediately, or store in the fridge for up to a week.

I love to have this gravy with a biscuit (recipe here) and a perfect sunny side egg (recipe here). You really have to try this. The runny yolks and gravy make for the richest breakfast you can enjoy in the south!

Classic Eggs Benedict

Having brunch on a Sunday is one of my favorite activities. I love eating breakfast food- especially eggs. One of my go-to menu choices is eggs benedict. I love tangy hollandaise sauce on top of perfectly poached eggs. I see it as a perfect balance of tangy, salty, and rich.

Today, we celebrated my mom and stepdad's birthdays with our family. Her birthday is today, and my stepdad's birthday is tomorrow. We all got together to enjoy a meal, and eggs benedict on a Sunday afternoon seemed to be the perfect choice. It's not only my go-to, but also my mom's favorite breakfast item.

Eggs Benedict (Makes 4 servings)
8 Eggs
2 tbsp White Vinegar
3 Egg Yolks
1 tbsp Water
2 tbsp Lemon Juice
1 pinch Salt
2 sticks Butter 
4 English Muffins
8 slices Canadian Bacon
Paprika or Chives

1. Prepare your poaching liquid by filling a medium sized pot with water, and then adding a couple tbsp of vinegar. Bring the liquid to just under a boil, and reduce the heat to medium-low heat to maintain the temperature.
2. In a small pot, combine yolks, water, and lemon juice. Whip the yolks until they become pale and thickened.
3. Gently heat the yolk mixture while constantly whisking. Make sure that you're scraping the sides and bottom constantly to prevent curdling. Make sure your heat is low as you do this. The mixture will begin to froth and then thicken.
4. Once thickened, add the butter slowly. If the butter is softened, it will make this process easier. Reserve 1 tbsp of butter.
5. Once the sauce is made, you can add salt to taste, add additional lemon juice if needed. Set aside the sauce.
6. Crack one egg into a small ramekin. Have a slotted spoon an a paper-towel lined plate available. You want to make a thick layer of paper towels to soak up excess water.
7. Gently tip the egg into the pot of poaching liquid. Use the spoon to very slowly swirl the water. This will help maintain the shape of the egg.
8. Gently swirl the egg for about 1.5 minutes, until the white has cooked, but the yolk feels very soft. Remove the egg with the slotted spoon, and tip it onto the paper towel to soak up the excess liquid. Repeat the process for the remaining eggs.
9. Toast each half of the english muffins. Once toasted, spread the remaining butter onto each piece.
10. Quickly heat the canadian bacon on both sides, you want to lightly brown it.
11. Place a piece of canadian bacon on each piece of toasted english muffin, and then add the poached egg on top. Spoon a generous portion of hollandaise sauce on top of each egg and sprinkle with paprika to garnish.
 12. Serve immediately, and enjoy!

This recipe does take a little time and multitasking, but I assure you, it is SO delicious. The richness of the egg yolk was a perfect complement to the sourdough english muffin and salty canadian bacon. It was the perfect way to celebrate a special occasion, and I would definitely make it again. Happy birthday Umma and Appa!

Bacon and Habanero Marmalade

My friend from work, Ashley, gave me a couple of habanero peppers from her parent's garden. The habanero peppers were a beautiful bright orange and packed full of spicy flavor. Not only were they beautiful, they delicious- like nothing you can find at your usual grocery store. I truly believe that the best ingredients make the best food... and these peppers are just a testament to that thought. These peppers were so fresh, and matched perfectly with sweet and salty creation. The peppers seemed perfect for a flavorful bacon marmalade. It added an unexpected kick, while beautifully accompanying the flavors of the smoky bacon marmalade. 

Bacon Habanero Marmalade (makes about 1 cup)
5 strips Bacon
1 Onion
2 Habanero Pepper
2 clove Garlic
2 tbsp Sugar
2 tbsp Red Wine Vinegar
2 tbsp Worcestershire Sauce

1. In a frying pan, cook the bacon until crispy. 

2. Pour the oil from the bacon into a small saucepan or pot.

3. Cut the onion into short 1-inch strips. They should be very thin. 

4. Place the onion into the bacon oil and cook on medium-low heat until caramelized. 

5. Cut the peppers in half and remove the seeds. Chop the peppers into very small pieces and add to the onion. 

6. Cut the bacon into a small dice and add to the onion and pepper once they are caramelized. 

7. Add the remaining ingredients, and allow to cook on medium-low heat until majority of the liquid has evaporated out. The remaining liquid should be a syrup-y consistency. 

8. Allow the marmalade to cool slightly before canning. 

9. Serve warm!

This marmalade is simple to make, and goes well on pretty much anything. I spread some on toast with avocado, I put some on top of grilled chicken, and i can only imagine that it would be amazing on a burger. Just remember, a little bit goes a long way. This marmalade is packed with flavor, and can be pretty spicy if you have too much at once.

If you are not a big fan of spicy food, you can omit the habanero pepper. You could also reduce the amount you add in. This marmalade creates a nice kick without being unbearable or overpowering. 

2nd Anniversary, Transitions, and Loaded Mashed Potatoes

Before I share the recipe for this week, I wanted to share with my readers about some transitional stages. First off, Delici-owh-so is reaching it's 2nd year anniversary! I really want to start off by thanking everyone who has been reading the blog, sharing pictures, recipes, and referring me for catering and weddings. A huge thanks and shout out to each and every one of you! You are all a huge motivation for me to continue to improve myself, and become more and more innovative! Please feel free to comment with any suggestions, requests, etc!

Next, I want to address some transition in my life! I've been missing from the blog for a few weeks now. I realize it's not an excuse, but I've been going through a huge transitional phase in terms of my career, so I spent a little time to myself tying up loose ends. That being said, I've traded in my chef coat! I've been working in the food industry for the past 5 years. I recently decided that it wasn't for me- the hours, the work life balance, and the career trajectory. 

 

I opted to seek a position that I would be able to utilize my business degree in (while in college I participated in a dual degree program- pastry and business). This time has been a scary transition, but I am adjusting well to my new job. One of the motivating factors for this change is this blog. I wanted to have a little more consistency in my life, in terms of scheduling, and more opportunity to work on this blog. Blogging consistently has been a real challenge after graduating college, and I wanted to change that. 

 

Now, I have the opportunity to blog regularly, and put in more effort to produce even better content! Again, I'm sorry for being away for a bit, but I promise the wait will pay off! I've already got some exciting ideas to try out, and I can't wait to share them with you! 

Thank you all for reading through all of that (if you did). Now onward to this week's recipe!

Can we all agree that mashed potatoes are a perfect side for any occasion? I made these with cheddar, bacon, and chives from my garden! This recipe is gluten free, and can easily be vegetarian (just don't use bacon).

Mashed potatoes are one of the easiest sides to make. You can always spruce them up with whatever you'd like to add! Using fresh chives was a great way to add a little extra dimension.

Loaded Mashed Potatoes (Makes 4 servings)
6 Red Potatoes
3 strips Bacon
1/2 cup Shredded Cheddar
Fresh Chives
3 tbsp Butter
1/2 cup Milk
Salt
Pepper
Garlic Powder

1. Rinse and boil the potatoes until very soft. You can test this by using a fork to break it apart. You should not have to use too much force.
2. In the meantime, cook your bacon strips until slightly crispy. Then, use scissors to cut them up into small pieces.
3. Drain your potatoes and return to low heat. Add bacon, milk, salt, pepper, garlic powder, and butter.
4. Use a fork or potato masher to crush the potatoes and mix well until everything is evenly incorporated.
5. Add chives and cheese and mix to incorporate. If the potatoes seem dry, add more milk. If they are too moist, cook them for longer or let stand off the heat for a few minutes. The excess liquid should evaporate out.

This is one of the simplest dishes, but it is extremely satisfying. One of my favorite parts of this is that I get to enjoy the chives that I've been growing. There's something extremely satisfying about getting to cook with produce that you've raised yourself. I highly recommend trying it!

Once again, I am sorry that I haven't posted anything lately, but I am very very excited to be getting more time to come up with some really great stuff! Stay tuned everyone!

Food Tip: Bacon Saver

Bacon- pretty much the most delicious thing ever! It goes well with basically everything. For big families, it's easy to go through a 1 pound pack of bacon in one breakfast. This food tip is great for college students or singles who can't finish 16 ounces of bacon in a short amount of time. Freezing bacon is a great answer, but it's a very difficult hassle to thaw out and cook.

I recently found the solution to the bacon problem!

Previously, I had folded the bacon up and placed them into a plastic bag, so that I could take out one or two strips at a time. This was problematic, because the bacon would take at least 10 minutes to thaw out in a pan on low heat. If I turned up the heat, it would burn so easily.

Thus, individually wrapped bacon! The key to doing this is using parchment or wax paper and cutting it to size. Then, place a piece on each side of the bacon slice. This way, when the bacon is frozen, it'll be easy to separate the slices. When you're ready to use it, you just peel off the paper and place it into the frying pan! The slice thaws in seconds, and you can easily have as much bacon as you need! The wrapping process takes about 20 minutes, but it saves 10 times that in the long run!

You can have perfect bacon anytime to eat with your egg-toast! :)

Berry Mint Mojito

A couple of weeks ago, I catered a bloggers brunch with some of Atlanta's top style bloggers at Lululemon. It was great to experience catering for the women, and it was awesome to be able to see their smiling faces upon eating the food.

One of the most popular items on the brunch buffet was the berry mint mojito! It's a beautiful summery drink that boasts fruity, refreshing flavors. It's easy to make, and makes a beautiful presentation to any guests you serve it to. The cocktail is very light, refreshing, and delicious!

Berry Mint Mojito (Makes 6)
1 cup Sugar
1 cup Water
8 Mint Leaves
6 oz White Rum
Strawberries
Raspberries
Blueberries
Blackberries
1 liter Sparkling Water

1. In a small pot, bring the sugar and water to a boil.
2. Tear the mint leaves a couple of times and add to the sugar solution.
3. Allow the sugar solution to cool completely. Then, strain into a vessel, such as a jar, to pour into glasses. Place the vessel with the solution into the fridge to make it cold.
4. Place a couple of each berry into the bottom of a highball glass with about an ounce of rum and an ounce of the sugar solution.
5. Use a muddler or the end of a wooden spoon to muddle the berries into the rum and sugar solution.
6. Add sparkling water to fill the glass, and add a few ice cubes to keep cold.
7. Garnish with a sprig of mint and serve immediately.

Not only is this drink simple and quick to make, it is entertaining to watch! It's a great way to spruce up a party- and show off your excellent bartending skills ;)

Now, for the brunch recap! This was actually my first delici-owh-so catered event, and it was actually pretty successful! The ladies seemed to enjoy the food, and the space was very well made for the type of event that Lululemon was hosting. At the brunch, people discussed visions and goals, which actually made me think about some that I have for this blog. This blog started out as a simple way to share my passion for food, and expand on it by honing my photography skills, and sharpening my writing skills. Of course, I will always have more to learn, but I think over the past year I've been developing more of a vision for myself as a blogger, but also as a professional. I hope to continue to be able to touch people's lives through my love of food, but in a more tangible way- through catering for them! I hope to get into doing desserts for small weddings and small events like this! I think this brunch was a small step to developing delici-owh-so as a brand. Still, there's much to plan and look into before I can make any of those goals a reality. Although that description sounds pretty vague, I hope it keeps all the readers on edge for what's to come! Anyways, here are some pictures from the brunch!

Spinach, Heirloom Tomato, and Goat Cheese Frittata

This frittata was very light, fluffy, and healthy! A perfect brunch option for any vegetarians out there!

Bacon Cheddar Biscuits- recipe here!

These biscuits are flaky, flavorful, and scream southern comfort! Simple and delicious!

French Toast with Orange Anglaise and Mixed Berries (Left); Desserts (Right)- Nectarine Mint Macarons, Coffee Chocolate Chip Cookies, Blueberry Muffins (click items for recipes!)

The macarons were the biggest hit for this event- and the recipe is posted on the blog! Be sure to check it out :)

Mimosa (left); Berry Mint Mojito (right)

These were very popular drink items that went perfectly for an afternoon brunch! :)

Photo By Futuristic Vintage

Me with the buffet :)

If you'd like your event to be delici-owh-so- catered, check out the box to the right! You can leave messages and ask about having your event catered by delici-owh-so! Not only do I cater brunches, but you can also special order custom macarons!

Bacon Cheddar Biscuits

Biscuits are the epitome of soul food. These biscuits are flaky and delicious. Have them with a little bit of honey for a perfect balance of sweet, salty, and savory.

Bacon Cheddar Biscuits (Makes 12 Biscuits)

1 stick Butter

2 tbsp Sugar

1/4 tsp Salt

10.5 oz Self Rising Flour

8oz Buttermilk

2 oz Sharp Cheddar Cheese

2 strips Bacon

1/2 stick butter, for brushing 

1. Preheat oven to 400 degrees F

2. Cut butter into small 1/2 inch cubes. 

3. Place the flour, sugar, and salt in a bowl with the butter. 

4. Separate all of the cubes and flatten them each between your fingers. 

5. Once the butter is flattened, rub the mixture between your fingers until the butter flakes become small, about pea sized. 

6. Cook the bacon in a frying pan and slice it to small pieces.

7. Mix the bacon bits and cheese into the biscuit mix. 

8. Add the buttermilk and mix until it comes together.

9. Turn the dough over onto the table and fold over itself a couple of times. 

10. Form into a 6x8 inch rectangle and cut with a knife into 12- 2x2 inch squares 

11. Place the biscuits onto a baking sheet and bake for about 20-25 minutes. 

12. Melt butter. 

13. Once the biscuits are golden and the centers are baked through, remove from the oven and brush thoroughly with butter. Serve warm. 

Sorry for the late post! It has been an extremely busy weekend. I will be back again Sunday night 10pm! Until then, enjoy some yummy soul food- delicious biscuits! Also, happy St. Patrick's Day!

Loaded Mac and Cheese

Mac and cheese: the epitome of comfort food. Mac and cheese is one of my favorite foods. Its warm, comforting, full bodied flavor can't be denied. It can only get better by adding bacon and vegetables.The bread crumbs create textural juxtaposition and create a delightful crust. Homemade mac and cheese creates a story filled with comfort, encouragement, and love. It's a symphony of effort and generosity. The richness of each cheesy mouthful resonates in the soul. There's so much value in each bite of a well-made mac and cheese. This recipe is delicious and simple. As daunting as making a cheese sauce can seem, it's easy and quick!

Loaded Mac and Cheese (makes 9x13" casserole)
For the Sauce:
2 cups Milk
3 tbsp Butter
1/4 cup Flour
4 oz Sharp Cheddar Cheese
5 slices American Cheese
1 tsp salt
1/2 tsp garlic powder

1 lb Macaroni
3 strips Bacon
12-14 Grape Tomatoes
1 Broccoli 
1 Corn
1 Pepper (any color)
7 Baby Bella Mushrooms
1/2 tsp Salt
1/2 tsp Pepper
Bread Crumbs

1. Heat milk and butter in a medium-sized pot. Do not boil.
2. When scalding, add flour at once. Whisk until smooth and thickened. There may be chunks. Mix thoroughly and break up the chunks as much as possible. Do not worry too much about what is left.
3. Remove from heat and whisk in cheese and seasoning.
4. Pour the cheese sauce through a sieve, into a bowl.
5. Boil water for macaroni. Season and add oil to water, if desired. Cook macaroni al dente.
6. Strain noodles and run under cold water to stop the cooking.
7. While you wait for the noodles to cook, cut tomatoes into quarters. Cut the florets off the crown of broccoli. Cut corn off the cob. Small dice the pepper as well as the mushrooms.  
8. Lastly, cut the bacon into small pieces. I like to cut meat last because it prevents the cross-contamination.
9. In a large pot, cook bacon. Add the vegetables after the bacon has cooked through. Season with salt and pepper.
10. Add noodles once the vegetables are cooked.
11. Mix thoroughly so the vegetables are spread throughout the noodles.
12. Add sauce and mix until well incorporated.
13. Place into a 9x13" casserole dish. Sprinkle the top with bread crumbs.
14. Put in the oven on a high broil for 5-7 minutes, until the bread crumbs are toasted.
15. Remove from oven and enjoy while it's hot.

Watch this video! Eat with your eyes! And then make some and eat with your mouth!

Apple Picking

Fall has come and apple picking season is here! I recently went apple picking and it yielded some delicious results! While I was in Hebron, NH, a group of students and I went to a local apple orchard and picked to our heart's content! Lately, I find that many of my friends from all over the country are utilizing the season to go apple picking. For those of you who have more apples than you can eat, try your hand at some delicious fall desserts. Apple pie is always a favorite when apples are in season. Click here to see my recipe for apple pie :) However, this time I wanted to try something different. I used some traditional fall favors like cinnamon, maple, and apples to create some delicious bread pudding and ice cream!

This isn't your traditional bread pudding and ice cream. The bread pudding has a oatmeal gruyere topping that perfectly accompanies the sweetness of the apples. It's made with Portuguese sweet buns from a local bakery. The ice cream is a maple, bacon, and roasted apple ice cream that is a perfect balance of sweet and savory. The saltiness of the cheese and bacon balances the sweet brown sugar and maple syrup in the bread pudding and ice cream to create a delicious fall dessert.

Cinnamon Apple Bread Pudding
Stale Diced Sweet Bread (Enough to overfill a 9x13in casserole dish)
5 Medium Apples
1/4 tsp Salt
1 pinch Pepper
2 tbsp Maple Syrup
2 tbsp Butter
1/2 tsp Cinnamon
1 cup Milk
1 cup Heavy Cream
1 Vanilla Bean
1/4 cup Sugar
1/2 cup Brown Sugar
9 Eggs
1 tsp Cinnamon 

1. Peel, core, and medium dice apples.
2. Heat a saute pan and add butter.
3. Once hot, add apples. Season with salt, pepper, and maple syrup.
4. Stir until apples are tender. Remove from heat.
5. In a separate pot, place split vanilla bean, milk, and heavy cream.
6. In a large bowl, mix sugar, brown sugar, eggs, and cinnamon.
7. When the milk boils, pour slowly into the eggs. Whisk constantly.
8. Place apples and bread into the mixture, allow to soak.
9. Place into the greased 9x13in casserole dish.

Oatmeal Gruyere Topping
1/4 cup Oats
1/8 cup Brown Sugar
1 tbsp Butter
3 oz Gruyere Cheese

1. Melt butter.
2. Shred Gruyere. Mix into the oats and sugar.
3. Add butter and mix until incorporated.
4. Generously top the bread pudding.
5. Bake at 350F until set. The bread pudding will souffle (expand slightly), and the topping will be golden.

Maple, Bacon, and Roasted Apple Ice Cream
10 oz Heavy Cream
6 oz Milk
2 oz Sugar
2 oz Maple
4 Yolks
1 Egg
1 Apple
2 slices Bacon
1 tbsp Brown Sugar
1 pinch Salt
1 tsp Maple
1 tbsp Butter
1 pinch Cinnamon

1. Place the ice cream maker bowl into the freezer. Many ice cream makers have a bowl that needs to be in the freezer overnight to ensure proper freezing. Follow the manufacturer's directions for this step.
2. In a pot, heat milk, cream, and sugar.
3. In a bowl, mix maple, egg, and yolk.
4. Once milk mixture boils, pour slowly into egg mixture while mixing constantly.
5. Pour the mixture back into the pot. Turn the heat to low.
6. Mix constantly while touching the bottom of the pot with a wooden spoon.
7. When the mixture thickens slightly, pour through a fine sieve into a bowl. This will remove any curdled egg pieces.
8. Cut bacon into small pieces.
9. Peel, core and small dice apple.
10. In a saute pan, cook bacon.
11. Once cooked, add apple. Then add sugar, salt, maple, butter, and cinnamon.
12. Cook until apples are tender.
13. Pour apple and bacon into the ice cream base. Cover with plastic wrap covering the surface.
14. Place into the fridge overnight to allow the flavors develop.
15. Pour the ice cream base through a sieve to keep the bacon and apple out of the ice cream base. This will keep the apple and bacon intact while the ice cream begins to spin.
16. Spin the ice cream according to the manufacturer's directions. When halfway frozen, add the bacon and apples.
17. Remove the ice cream and into an airtight container. The texture will be similar to soft serve. Allow to harden in the freezer before eating.

When serving this dessert, warm the bread pudding in the oven slightly. Serve with cold ice cream on a brisk fall day! Don't forget to share with your friends!

Go out and support your local growers by going apple picking!!! Not only is the produce delicious, but it's organic, tasty, and inexpensive! Take those apples and make something yummy to share.