A practical Approach to a Common NYE Resolution: Eat Healthier

I can’t believe that the New Year is here! But I was waiting for it. I could not wait for 2014 to be over. For myself, though I had made a major accomplishment and life change in 2014, the year just had more than it’s fair of ups and downs. However, that is a whole other post in and of itself in a blog of a different genre.
A common NYE resolution is to eat healthier. Let’s face it, whether it’s our waistline, challenges during pregnancy (gestational diabetes, or high blood pressure), a bad report at the doctor’s, or just not feeling ourselves, we all reach a point where we feel out of control and want to regain it. For others, they may want to avoid all of the above, nip things early, and have a desire to take better care of themselves.

Aside from those who have allergies, is the ever growing gluten free movement as well as the vegan dieting movement. To be brutally honest, (while also running the risk of offending someone) unless you have those allergies or beliefs I would not bother. As for vegan dieting, it can be quite dangerous if you don’t do your research or consult a nutritionist to make sure that you are supplementing yourself properly. This is so that you are making sure your body is getting the nutrients it needs and not depleting itself. Dieting in and of itself is risky business, along with that sometimes it works sometimes it doesn’t; what works for some or one may not work for others. One of the downsides to “net” and “pop” culture is that the safety of various diets is not tagged or noted in posts. However, a general rule of thumb, if it doesn’t sound safe then it probably isn’t. I had a distant relative who ended up in the E.R. doing a lemonade diet. And another set who decided to go on a cabbage diet and ended up with all types of gastrointestinal discomforts. I am not condemning anyone, but if it doesn’t sound safe, don’t bother. It’s not worth it to end up in the E.R. getting fed nutrients and fluids via IV or to beat down your body.

I am going to offer some simple yet practical advice for those who want to eat healthier.

1. Everything in Moderation/ Baby Steps
For instance, maybe you start out by limiting fast food or take out to once a week and one meal only. Specifically, pizza on a Friday night for dinner. If you’re tired and not up to cooking, try already prepared healthy options at your grocery store like rotisserie chicken. Avoid too many processed and frozen foods during the week. They are usually high in sodium and bloated with preservatives (calorie counts can be deceiving).

2. Use Less Salt. Look to Other Spice And Herb Alternatives
I often use Kosher salt when cooking because a little bit goes a long way. So, ultimately I end up using less salt. One to two teaspoons of kosher salt can handle large crockpots, stockpots, as well as pounds of meat. Venturing out with various herbs and spices will also limit the amount of salt you use while helping you to enhance various flavors. Vinegar and lemon can also be used as substitutes from time to time.

3. Back to the Basics
Most of us were first introduced to this guy (The Food pyramid) in elementary school. It’s an excellent starting point for beginner’s to follow and is all inclusive! It’s a great model for daily balanced meal preparation.

(Image Source: Theta Health)

4. Portion Control
Hand in hand with the food pyramid, controlling the portion that you eat is a good method. Using the palm of your hand as a guide may be simple but its effective. Eat until you are satisfied and your hunger is satiated. Don’t wait until you feel as though someone will have to roll you out of a place.

5. You’re Not In preschool Anymore (Get Over Your Hang Up With Vegetables)!
If you have one, get over your hang up with vegetables, it’s just not nutritionally feasible let alone healthy. Try experimenting with salads to start. Don’t always feel so bad if you head for the ranch or blue cheese, at least you are eating your vegetables. But truth be told, a little bit of extra virgin olive oil (EVOO), lemon and dried herbs is good stuff coupled with salad! Vinegar is also good when fused with oil.

6. Cut Back On Sugar By Eating More Fruit
Whenever you’re craving sugar or candy eat a piece of fruit. Also don’t be fooled by the false sense of security provided by sugar substitutes like aspartame (which Yoplait recently pulled from their “Light” line and for good reasons).

7. Water and Lemon Wedge…
Never hurt nobody! Yes, I used a double negative lol. Who cares if you look cheap? Order lemon and water with your meal. It helps you digest your meal better. Ordering water instead will help you avoid high sugar filled sodas and sweet teas. Drinking water daily, you may notice that you feel better, more energized, more hydrated, and you may even gain a clearer complexion.

8. Experiment With Healthy Snacks…
Until you find one you like. Try granola, yogurt, trail mix, various dry or mixed nuts, dehydrated veggie chips, hummus and bean dips, or cheese and crackers. Once you find healthy options that you like, you can sub them in as your go to munchies in place of chips, cheesy puffs and other stuff that may not be as healthy.
Last but not least, no one is perfect. We all have our “kryptonite”, comfort foods, and “poisons”, but we all have to start and maintain from somewhere.

“Happy and Healthy New Year” to all!

Baked Salmon With Dill And Lemon Cream Sauce

 
Aside from “good genes” one of our secrets to staying slim and healthy weight are eating out less, everything in moderation, and eating light sometimes. I don’t know why but for some reason, I was craving salmon. It’s not often that I eat salmon, but when I do, it’s usually salmon cakes, or salmon sushi, or smoked salmon with crackers. Anyways, back to my craving, I wanted top to it off with a creamy sauce.
As a kid, I was not a big fan of the “fishy” taste that fish can sometimes have. One of the only ways that I would eat fish, is if it was prepared with lemon flavor. One of my favorite fish dishes as a kid was the lemon dipped cod at Chesapeake Bay (restaurant). Yes, I am probably showing my age now as I don’t think that the franchised restaurant exists anymore. I think part of its demise was the “all you can eat” option. However, I remember my family would often go with my Godfather and his closest friends on the weekends. He was a bottomless pit of sorts so we were often there until close and occupied ourselves over by the video games once we finished our meals. Though, the quality changed over the years, it was a very family friendly restaurant with generous seating.
Salmon, similar to steak is rich with a flavor all its own. Therefore, when choosing seasoning combinations, it’s best to go with options that won’t overpower the salmon. With memories of having fish prepared with lemon back then, it was only natural that I wanted lemon and dill. A simple combination that would just enhance its natural flavor. Another thing about salmon is that it is kind of tricky and fussy to work with. The methodology to cooking is simple but it’s easy to overcook. Once you do overcook it, it’s unpleasant in both texture and flavor. One of the easiest ways to prepare salmon is in an aluminum foil packet to ensure even cooking throughout the filet and the maintain a nice texture.
Recipe:
1 Large salmon filet
Kosher salt
Ground black pepper (or fresh ground black peppercorns
1 Large lemon
Sour Cream (Whole 8 oz bar can be used or half depends on preference for thickness of sauce)
Large bunch of fresh dill (weed)
Cream Cheese
1/4 Cup of Milk
2 Tblspns of butter
Method:

In a shallow but large baking tray (casserole dish), lay the whole salmon flat and season both sides with kosher salt and pepper. Allow the salmon to marinate for at least a couple of hours. Once salmon has finished marinating, slice lemon into round thin discs. Top the salmon with a few lemon discs and a few sprigs of fresh dill. Seal and enclose the salmon in a foil packet on the baking tray. Bake for at least 20 minutes on 350 degrees.
For the sauce, in a sautee pan, melt 2 tablespoons of butter and at least 4 oz of cream cheese. More can be used for a thicker and more cheesier sauce. Add 2 tablespoons of sour cream and mix well. Then stir in 1/4 cup of milk. At this point, I added a small lemon wedge and 2 sprigs of fresh dill. However, you can add 2 teaspoons of lemon juice.
Once the salmon is done, open foil and slice the filet into smaller portions. Serve warm and topped with the lemon and dill cream sauce. Suggested sides: Asparagus or a nice fresh caprese salad. Enjoy!

A Trip to Shannon's Market

 

It was Thanksgiving week. My Godfather was already here and my sister was on her way down with her kids (my niece and nephews). My Godfather had initial plans to go to Showcase of Citrus in Clermont. Instead, he found some place closer to get his raw peanuts and red oranges. He let us know that there was a wide array of produce as well as other essentials that we would need for our Thanksgiving Dinner.
As papa Smurf and I drove through Z-Hills to get there, it’s a very sleepy and no frills town. Alot of senior communities and trailer parks. When we arrived to the market, we pulled up on a cute little red open air barn, with a dirt and gravel parking lot. Once we entered we were pleasantly surprised. All I could think in my head at that moment was “Holy produce!” Not only did Shannon’s have everything that we would need comprised in a myriad of produce but a selection of items I had not ever seen before. This selection included, cranberry beans (a fuschia speckled with lime green bean), prickly pears (cactus pears), Chinese eggplant, red yams, and another fuschia colored item that resembled sea urchins. Just to name a few things I had not seen before in my foodie life.  For every food item you can often find three or more variations; For instance, cabbage, red cabbage, and bok choy. Then there are green beans, pole beans, and as I shared earlier their cousins the cranberry beans lol. For yams, there are plain yams, golden yams, red yams, and oriental yams (purple in color I had never seen oriental yams before either). For onions, there are white onions, yellow onions, red onions, and shallots. With the fruits I noticed three different types of pears, red pears, white ones and green ones. Tomatoes and green tomatoes are also available. There is so much variety and everything is so fresh! Fresh herbs are cut straight from their plants. The selection is also abundant. Collard bunches are very very generous. One bunch moreso resembles three. Enough to completely fill a large brown grocery bag. There were lots of tropical and international produce staples available. I could go on and on about the produce. I stumbled upon some refrigerated goodies as well, which included homemade cream butter (just good old cream and salt). plants are also available for sale.



The customer service is very friendly, inviting, hospitable and warm. If you need any help or have questions about the produce it’s no problem. The owner gave my sister a lesson on prickly pears and cactus pears. She is very knowledgeable, knows her products and produce. At checkout she made sure that we didn’t mix up our cilantro and flat parsely. During our last visit (oh yes, we made two visits in one week), we had all of the littles in tow; which included a 2 year old, 3 year old, and two 5 year olds. All loud and very busy! Shannon came over and offered the kids two baskets of grapes and napkins. One for each cart, as we had the kids situated two to a cart. Anyone who shops with one or two (let alone 4) in this age range knows it can get crazy! The grapes were right on time, and they kept the kids quiet and contained for the rest of the trip.
After our first trip we had our whole cart full of produce for the Thanksgiving meal. The total came up to about $25, jumped to $30 once our extra large bag of string beans were added. For a cart full we knew very well at one of the chain stores we could have spent about $75 or more easy! So for us the price was right and we will definitely be back!

"She Wants Her Some Fried Green Tamaters..."

One thing I can say as a foodie, that I love about Florida so far, is the abundance of farm fresh produce at cheap prices! After church on Sunday we finally stopped by a produce stand that we always drive past on Old Pasco. We ended up getting two big huge bunches of collards, a bag of yellow squash, and a bag of sweet potatoes all for only $5! I saw that they were also selling green tomatoes! Which are hard to come by sometimes in the regular grocery chains. And no sooner than I asked Papa Smurf could we please get some, the farmer says matter of in a joking but knowing tone, “She wants her some fried green tomaters!”. I most certainly wanted them and for that exact reason lol. I really like fried green tomatoes. Papa Smurf on the other hand does not. They are an acquired taste though, so I was not surprised. My mother, though a New England states native, her cuisine and cooking style included not only New England style seafood, and Italian; but also there were a lot of southern staples, delicacies, and comfort foods that she would prepare for us. She was influenced by my Nana Fran’s Kansas City BBQ and spicy flavors, though she is a bit milder with her heat and can’t hang with Nana’s spice lol. 

It was from my mother that I had the first experience of tasting fresh fried green tomatoes. She would use a lighter dusting for hers, but I decided that I would double dip between the egg wash, flour, and yellow cornmeal when I prepared mine. I’ll divulge another cooking secret for this recipe, I soak the tomatoes in salted and peppered water before frying ;-) 

Fried Green Tomatoes Recipe

Ingredients: 

Fresh green tomatoes (I used only 4) 

1-2 Cups of Cornmeal

1-2 Cups of Flour

2 Eggs 

Hot Sauce (just use your favorite)

Kosher Salt

Ground Black Pepper

1 Tblspn Cajun Seasoning Blend (preferably salt free)

Large non stick frying pan

1 Qt Canola Oil 

Method: 

Rinse and cut the green tomatoes into quarter inch thick round discs. Or you can cut them to the thickness of your choosing though it’s better not to cut them too thick. Soak the tomato discs in a large bowl of water. Before adding the water, salt the tomatoes with 1 tblspn of kosher salt and 2 teaspoons of ground black pepper. Soak the tomatoes for at least 15 minutes. During this time, I usually prep my frying oil, cornmeal and flour. I soak the tomatoes because of the texture of green tomatoes, I find that it is better to allow them to soak for a bit in order to season them. Prep your flour by only adding pinches of salt and pepper sparingly. Add your unsalted Cajun seasoning blend to the cornmeal. Beat two eggs in a bowl. I chose to leave the egg wash unseasoned. I used a regular frying pan in place of my deep fryer to fry the tomatoes. I like the texture of the fried green tomatoes better when using a frying pan instead of my deep fryer. There is something about using an old fashioned skillet to prepare them lol. Though, a deep fryer can be used if preferred. 

Make sure your frying pan has at least 1 ½ inches (depth) of oil in and around it. As a seasoned cook, I usually know that the oil is ready when a sprinkle of cornmeal makes the oil sizzle. However, a technical rule of thumb is to allow the oil to reach a temperature of 350 degrees (esp for those using a deep fryer). 

First, dip the tomato in the egg wash, then dredge in the flour, and then into the cornmeal. Shake off the excess, but make sure that the tomato is nicely coated. Fry in batches of 4 if you are using a frying pan, larger batches can be done if using a deep fryer. You want to fry the tomatoes until they are a light golden brown. Flip the tomatoes after they have cooked about 2-3 minutes on each side to achieve this perfectly fried coating. Remove and set aside on a paper towel or unused clean brown paper bags to soak up the excess oil and keep them crisp. Once the batches are all done, serve hot with a dash of hot sauce or your favorite dipping sauce. Enjoy! 

The Fresh Market and Stepping Out Of My Comfort Zone

Yet another long overdue post. I really did not know what I was getting into with adding video. However, I always knew that once I had kicked off this blog it was definitely a feature that I wanted to incorporate. Sometimes we just know that we want something but don’t realize what goes into it, especially the hard work that goes into it as well as the time. For myself, it’s mostly a timing thing. It will take some time as I juggle, balance and gain better resources. But as the president of an old banking institution that I used to work for years back would say “You gotta use what brung ya to the game”; put simply you have to use what you have. One of the hardest things for me to do is step out of my comfort zone, yet one of the easiest things for me to do is just be myself. The day we went to The Fresh Market at Wiregrass I decided to step out of my comfort zone and film our very first footage for our food and travel “vlog” to supplement our blog. I learned alot, it will be a continuous learning experience. I am sure the videos will get even better with time. Based on observing our interactions during our make shift recording I have decided on a few things I may invest in like a monopod and tripod. 

As for the main topic at hand, The Fresh Market itself. We attended The Fresh Market at The Shops At Wiregrass on October 18th for the first time. We loved it! The more we explore and venture out down here, we find places, things, and experiences that remind us of home while also making us feel more at home here. With November coming up at the time, I was already disappointed that we wouldn’t be attending The Metropolitan Cooking and Entertaining Show back home in D.C. Despite not having as many kitchen gadgets for sale The Fresh Market came quite close though somewhat better. An open air foodie’s paradise especially for the healthy foodies out there; as well as those who like to indulge. The warm weather and having plenty of space to spread out made this event better. The warm weather meant no freezing your behind off in November D.C. weather as you make the long trek to and from whatever was available for parking. Which usually isn’t anything close to the venue. I figured the lack of kitchen gadgets for sale was okay because that’s what the onsite Williams and Sonoma store was for. 

Overall, it’s brilliant. The Shops at Wiregrass is a very nice open air mall. Family oriented and very aesthetically pleasing shopping venue that already has the steady and heavy foot traffic in place. Therefore, if you vend the traffic is definitely there! As a vendor I have done more than my fair share of events that don’t pan out in that department so just thought that I would share that is definitely not an issue here. They shut down the main boulevard that goes through the mall and align the vendor tents right outside and along the shops. There was lot of fresh produce and fresh herbs. There were holistic herbal, natural remedies and products to  promote healthy eating and living. I made sure to get some kale and string beans. It was hard for me to stay away from the plants but I managed. I also purchased some Summer peach tea from the Urban Tea Gardens. Which led to a later purchase of a tea infuser (which by the way are hard to find in some of your regular chain stores I was surprised). The teas had very rich aromas that would just draw you in. The fall aromas reminded me of the real fall season as it is likely occurring back home, cool weather with red orange and yellow leaves the whole nine. 

I purchased and olive tapenade with blue cheese from Joy’s Gourmet to include with my antipasto. The olive tapenade was so flavorful and rich with olive oil, garlic and blue cheese chunky and creamy with just a small bit of bite to it. They had a chipotle mayo dressing that we really liked as well. The chipotle mayo was very robust in flavor with a perfect balance of heat from the vinegar based chipotle pepper blend used and would be a great condiment for sandwiches. 

The live music gave the event a bit of ambiance. There were a myriad of cuisines available from Mediterranean, Thai, Vegan, New England style seafood (ie: lobster rolls, clam chowder), Greek, Italian, and Caribbean. It was a great experience and event. Now that we know what the event is about and that it occurs monthly, we will definitely be back again. If you are a foodie and ever in the burbs of Tampa (Wesley Chapel) be sure to check out The Fresh Market at The Shops At Wiregrass, you definitely will not be disappointed.

A Trip To The ‘Butcher Shop’ = Live Blue Crabs

“We live in the middle of nowhere…” is something that I always find myself telling family and friends back home whenever they ask about whereabouts we live amidst the outskirts of the Tampa Bay area. Yet, at the same time, it may be a bit of an over stretch because we live close enough that if we choose to venture out to different parts of the city it isn’t a major ordeal. Anyways, we first became curious about this “Butcher Shop” upon receiving a coupon flier in the mail. The prices seemed so good, almost too good to be true.

So we set out in the middle of the week one evening and the address led us down the Bruce B. Downs (#BBD). We didn’t know that the Bruce B. Downs changes so immensely…drastically so only 20 minutes down! First, we passed through Tampa palms, which is a beautiful neighborhood. It seems a little older and a golf course community. There are subdivisions, very tall palms, and palm lined entrances. The palms tower over tower higher than the lamp posts and even the power lines. Ten minutes away from Tampa palms, there is a change like almost night and day. University City aka Suitcase City is a rough little area. It was kind of crazy to google “University City USF” and find travel advisories, warnings, etc. It does have it’s fare share of sub-urban sprawl and looks a little run down. Just be aware of your surroundings, don’t bother folks and they won’t bother you, do what you gotta do and go.

We checked out the “Butcher Shop”, Meat Depot. It wasn’t a bad place it just wasn’t what I expected and not what I was used to. Customer service was great , the guys were really friendly. They have package deals and family plans in which they allow substitutions. There was also a large amount of international grocery products, seasonings, and ingredients. The smell is nauseating and will overcome you. It’s not a rotten smell but it’s just raw. My husband, Papa Smurf assured me that this was to be expected, I had never been to a butcher shop before. Anyways, papa Smurf was beyond elated to find a pleasant surprise that they sold live blue crabs! He was so excited, he’s a crab fanatic…a crab-a-holic! He even makes his own dipping sauce and we haven’t had any crabs since we left Maryland. Crab prices start at $15.99/ doz. I was shocked! Let me tell you, we have been to some restaurants in “suburbia” where we live that have prices that will make your eyes twitch or your face freeze in place with mouth gaping wide. Anyways, the crabs were indeed alive, fresh, and tasted great once we steamed them.

Back home in Maryland, blue crabs and Old Bay seasoning are staples! In Maryland, Old Bay is put on everything, there are Old bay French fries (of course with malt vinegar, and ketchup too), Old Bay rotisserie chicken, Old Bay fried chicken, even Old Bay bagged potato chips sold in stores. Steamed crabs are a major part of Summers in Maryland, they are the stars of #BBQs and of course their namesake crab feasts. There are a number of all you can eat crab houses back home as well. Crab cakes are a common treat, there’s also crab dip and cream of crab soup. Jumbo lump is the way to go when it comes to these crabby treats! And authenticity is key when it comes to a real Maryland style crab cake, which usu has an even balance of breading and jumbo lump crab meat. I will have to get in depth and share some of these Maryland blue crab delicacies in the near future. Today, I will share with you the an “easy peasy” steamed blue crab recipe and of course Papa Smurf’s Condiment Dump Dipping Sauce.


Recipe:
1-2 Dozens of Live Blue Crabs
2 Tablespoons of Old Bay Seasoning
2 Fresh bay leaves
1 1/2 Cups of Vinegar (we used apple cider vinegar)
1/2 Can of beer (just use your favorite)
2-3 Cups of Water (enough to cover the entire pot….making the liquid a total of 2-3 inches deep)
A large tall stock pot or steamer pot with a lid

I have to warn you that live crabs are feisty! I still have memories of my father with his flimsy tongs vs feisty crabs with their pinchers and claws; and one of the crabs who running for the stairs. This happened when my great grandmother Florine came to visit all the way from California. With that bit of nostalgia being shared, don’t even attempt to put the into a boiling stockpot unless you are either an experienced crab steamer or you understand that an injury is likely. The method is simple, you just pour all of your ingredients into the pot, sprinkle the crabs with old bay seasoning (to your taste). Secure the lid, boil and steam on high heat for at least 20 mins, until the crabs are orange red and no longer blue (and no longer moving of course). Remove from the stock pot,, spread out the newspaper, crack out the mallets, and enjoy! Or try with…

Papa Smurf’s Condiment Dump Dipping Sauce...

2 Cups of Mayonnaise
2 tsp of Old Bay seasoning
2 Capfuls of Vinegar
2 tblspns of Ketchup
1-2 tblspns of Mustard
Mix all ingredients well in a small bowl and serve chilled with steamed crabs.

Breakfast With Smurfie #Couples Rituals

Breakfast has always been the husband’s way of showing his love. Well one of many ways. It’s not unusual to wake up to breakfast in bed or on a lazy morning sipping my coffee while he cooks. It works for me because breakfast is one of my favorite meals of the day. Sometimes I will even make breakfast for dinner…yes, it’s that deep, my love for breakfast that is. Our schedule has changed and it can get quite busy so I’m grateful for these #offdays (and late start days too). These days, on a typical #offday he will see Juliana off to her bus. Then, he will usually return with two cups of coffee in tow. His specialty is pancakes with sausage. Or he will serve up my favorite scrambled eggs (not too soft not too hard) with bacon baked to perfection; toast also baked---we don’t have a toaster yet---topped with my favorite grape jelly. Yes, I said baked bacon lol. If you don’t know you better ask somebody! If you have fried it but haven’t tried it, I urge you to bake your bacon! It’s less mess, no grease splatters and virtually no shrinkage!

After breakfast, we will usually venture out exploring around our neighborhood, window shopping, driving without a destination (#DWD), or look at open houses from new builders. There are quite a bit of new homes down here in our neighborhood as the area is fairly new and experiencing major residential and commercial growth. Though, most of our open house ventures take place after church on Sundays now.

I was inspired by an episode of The Chew that aired this past week. I decided that this Friday (#offday) I would make breakfast this time and that I would make homemade biscuits with sausage gravy and “over light” eggs. Papa Smurf loves his eggs just so, he prefers them soft. I have another cooking tip to share, this time it will be about eggs. But I will get to that later. Anyways, I was inspired by Chef Michael Symon on The Chew but I made it my own. Cooking for me is like interpretive dance to a musical masterpiece. Because let’s face it, almost everything has been done before. I watch a recipe on tv, read one in a book or online. I see a culinary masterpiece and then I cook it the way I see it, I play around with seasonings, extra ingredients to enhance the flavors and make it my own.

Recipe:
Sausage Gravy
1 fresh ground pork sausage roll (I used Jimmy Dean)
1 bunch of fresh scallions (green onions) chopped
1 tsp of sage
1/2 to 1 tsp of ground peppercorns (I used McCormick’s peppercorn medley)
1/2 to 1 tsp ground coriander and fennel (this is usu in the peppercorn medley so I am listing it in case you may be using a plain peppercorns)
1 pint whipping cream
1-2 cups of water

Biscuits
2 cups of flour (all purpose)
4 tblspns of  butter (cold and cubed)
1 tsp salt
1 tsp baking powder 
3/4 cups of milk or buttermilk
1 egg beaten
1/4 cup of water

Mix all of your dry ingredients together until evenly distributed. Next, add in your wet ingredients until you have a sticky lumpy dough. The dough should not be smooth or dry. A tip to consider is adding in your liquids slowly and gradually to achieve the right texture. Once your biscuit dough is at the consistency that you like you can either just use a scoop or large spoon to take out your dough and arrange it on a baking sheet. Or you can roll it out on a floured surface and use a biscuit cutter. I prefer the first method as it it fuss free. Bake at 375 degrees for 20-25 minutes until golden brown on the edges. If you would like to keep your biscuits warm you can return them to the oven on a Warm/Keep Warm setting. Most ovens have a Warm/WM setting or you can set it to below 200 degrees.

Now for the biscuit gravy. In a large skillet brown your sausage. I added in a little over half of the scallions once the sausage was 3/4 of the way done to avoid burning the scallions; but still allow for caramelization and for the flavors to blend. I reserved the rest for a garnish. Once the sausage is browned reduce heat to a low/med low setting to simmer. Do not drain the oil from the sausage, you will need these drippings to make your gravy (at least a more flavorful one). Add 2-3 tablespoons of flour and whisk quickly. It will be ready once it turns a dirty blonde in color. Be sure not to let it burn. Next, add the whipping cream and whisk well to work all of the lumps in the cooked flour and to evenly distribute. Next, slowly add 1-2 cups of water to get the consistency that you would like for your gravy to have. It should have a little thickness to it. Reduce the heat to low, add in sage, kosher salt, ground peppercorns, and coriander. Be careful not to over season your gravy! Remember the ground sausage is already well seasoned. Cook on a low heat and simmer for 35-40 minutes to get rid of the raw flour taste. Taste your gravy to make sure it has the right flavor. One of my other secrets to cooking is that I taste and smell EVERYTHING! Measuring only gets you so far, and what good is it to get your measuring just right but your food tastes bad! Taste matters! LOL


 My secrets to the perfect “over light” egg…
I can’t remember from whom or where I learned this technique but it’s been in my repertoire for quite a few years. My secret is….WATER! Yes, water. Something so simple huh? But it works wonders in helping you achieve the perfect texture for over light eggs. I start off by frying the eggs sunny side using just enough oil to coat the surface in a small to medium sized non stick frying pan over medium high heat. I drop the eggs in carefully so as not to break the yolks (this is also key). Then I add a pinch of salt and pepper to the top of the eggs while they are still raw (so the seasoning can melt in, also tastes better this way). As the edges firm up, and I begin to see a small ring of toast forming; and the whites are set like a firm gelatin pudding no longer liquid like but a solid white I know they are ready. So I slowly add water, just 1/4 to a 1/2 cup around the sides and bottom of the pan. Do not pour the water directly over the eggs or you will break the yolks. So basically I finish cooking the eggs with water and steam. The water should be just enough to coat the bottom of the pan. Then cover the pan and cook over a reduced low heat and cook for an additional 2 minutes at the most. You can check the eggs during this time they should mirror the photo as far as looks. A little thin covering of the whites may coat your yolks but this is okay, the yolks will not be broken. You are mostly doing this to maintain the soft texture, prevent burning or over crispy egg whites. The other plus to this technique is that your eggs should slide right out, you shouldn’t even need a spatula.

Assembly: On a plate, place your biscuit, then top with sausage gravy, scallions and eggs. You may add salt and pepper to your eggs (to taste) again if needed or wanted. Enjoy!

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