Archives For Savory

My Savory Recipes

At my house we are lovers of breakfast for dinner. What is it really called anyway? We have brunch, and around here we call a late lunch “linner”, but there really isn’t a name for eating your first meal of the day in the evening. Mostly we have breakfast for dinner because if we made a “big breakfast” in the morning, we wouldn’t eat until noon! On top of that, I don’t like to start my day with anything too heavy.

By that, I mean that I prefer a leftover cookie or cupcake. I don’t even bother calling them “breakfast cookies” or a “muffin with frosting”, although in reality that’s all it is. Some people smear a tablespoon of butter on the inside of their muffin. I just prefer my butter blended with some sugar and swirled in a pretty pattern on top. With sprinkles.

Now that we have that out of the way, let me tell you about these biscuits and gravy.

sweet heat biscuits and gravy

Did anyone watch “Two Dudes Catering” when it was on the Food Network? This sausage gravy is based on their recipe, but lightened up a bit by using mostly milk instead of cream, and thickened with a little flour. And it gets a little sweetness from maple syrup. I’m not going to lie about the “maple syrup”–as much as I love the stuff, more often than not around my house, I have the giant plastic container from Costco called Mrs. Butterworth’s. We love the Mrs.! Then the gravy gets some heat from Tabasco sauce and the combination is just a lovely little party in your mouth! Thank the Two Dudes and me later.

The 1-2-3-4 biscuit recipe has, you guessed it–four ingredients, and is one that I clipped out of our local paper about 10 years ago. The surprise ingredient is mayonnaise! I highly recommend using Best Foods/Hellman’s mayo. Please don’t make me go on my mayonnaise vs Miracle Whip rant again. These are best straight from the oven and slathered with butter and jam, or in this scenario doused with this sausage gravy.

1-2-3-4 Biscuits

The whole thing really comes together very quickly, so you could have it for breakfast and make Walt, Jr. from Breaking Bad extremely proud. As for my family, we are going to stick to having it for “suppfast,” or whatever it’s called.

Sweet Heat Sausage Gravy & 1-2-3-4 Biscuits


For the Sausage Gravy:

1 tablespoon butter

1 lb breakfast sausage

2 1/2 tablespoons flour

1 1/2 cups milk (I use nonfat or 1%)

1/2 cup heavy cream

1 teaspoon Tabasco

1/2 tablespoon Worcestershire sauce

1/4 cup maple syrup

salt and pepper to taste

For the Biscuits:

1 cup milk

2 cups flour

3 rounded tablespoons mayonnaise (Best Foods recommended)

4 teaspoons baking powder


For the Sausage Gravy:

In a large saucepan, melt the butter over medium heat. Add the sausage and cook until no longer pink. Do not drain off the fat!

Add the flour and cook for an additional two minutes, stirring well to combine. Add the milk and heavy cream and cook over medium high heat until thickened.

To this mixture add the Tabasco, Worcestershire sauce, maple syrup, and salt & pepper.

Reduce heat to low and simmer, stirring occasionally, while you make the biscuits.

Makes enough gravy for 12 biscuits.

For the Biscuits:

Preheat oven to 400 F and line a cookie sheet with parchment paper.

In a medium size bowl, combine all ingredients with a fork. Drop in mounds on the lined cookie sheet and bake for 10 minutes.

Let cool for about 5 minutes then serve with gravy on top or with butter and jam.

These biscuits are best on the same day they are made.

Makes about 12 biscuits.

Sausage gravy recipe adapted from Two Dudes Catering.

Savory or sweet?

best potato salad

I guess that all depends on who in my family you ask. My dad has always referred to potato salad as “candy”, and many times will forgo dessert and have another bowl of potato salad if there is any left. I do love the stuff, but you all know that I have the sweetest sweet tooth in the world and would never pass up the opportunity to consume sugar.

How many of you like to eat your potato salad in a particular way? When I ask people this question, I have found that it’s ritualistic for most–similar to asking how they eat an Oreo. With brats? A burger? Or maybe right next to a scoop of beans? The way I prefer to eat my salad is with a nice handful of potato chips, so it’s really more of a potato dip. I tried to take a picture to demonstrate this, but my husband had to “help” and I ended up with his big man hand in the photo. Get your hand out of there! You’re ruining my money shot!

potato salad dip

Here is where I admit that I am a total and complete potato salad snob. It has to be just right or I will turn my little pig-nose up in the air at it.

There are just a few things that need to happen in order to have a potato salad worthy of my approval.

First, the potatoes need to be boiled long enough to have a fork easily slide into them, but not so long that they become waterlogged. Who wants crunchy potatoes in their salad? This is one of the primary reasons why I just can’t stomach the variety that is sold in the deli department of most stores.

Next, use decent mayonnaise or make your own. Best Foods/Hellmans is where it’s at and we all know it. Ina Garten says so and I agree. Unless you are one of those weirdos who eats Miracle Whip. I grew up on the Whip and thought mayo was disgusting for a long time. My grandma, Judy, was a big fan of the stuff as well but the “tangy zip” doesn’t do a thing for my taste buds anymore. However, if that’s what you like then use it. Just don’t tell me!

Finally, boil your eggs properly. Everyday Food (Martha Stewart’s former publication that I’m still mourning the loss over not receiving anymore) has the perfect method–put the eggs in a pan and cover with cold water. When the water begins to boil, put the lid on and remove the heat. Set the timer for 12 minutes. Let them sit in ice water until cool. Done! I haven’t had an egg with a gray ring since I started making them per these instructions.

On top of these minor details, I like a certain ratio of eggs, celery, green onions, and pickles to the potatoes. Oh yeah, and the dressing must be a perfect blend of tangy (but not in the MW way), with the right balance of heat and sweetness.

potato salad recipe

That’s ALL I ask for in a potato salad.

And this recipe is all that and waaayyyyyy more. You may just want it for dessert!

potato salad

Potato Salad aka “Candy”


5 lbs russet potatoes

5 hard boiled eggs

2 stalks of celery

1 bunch of green onions

1/2 cup dill pickles

2 1/2 cups mayonnaise

1/2 cup prepared yellow mustard

2 tablespoons sugar

1/4-1/2 teaspoon cayenne pepper (not-so-secret ingredient!)

2 tablespoons white vinegar

1 teaspoon salt

1/2 teaspoon black pepper


Boil potatoes until fork tender and let cool. Into a large bowl, dice the potatoes into 1/2 inch pieces. Finely dice the boiled eggs, celery, green onions, and pickles and add to the potatoes.

In a medium size bowl, combine the remaining ingredients. Pour dressing over the salad, reserving about 1 cup. If serving immediately, you may not need the additional dressing. I find that the potatoes absorb some of the dressing, so I prefer to add it all at once. Stir well to combine.

Add additional salt and pepper to taste.

Don't forget the potato chips!









The thought of making an appetizer can send me into a panic. I know how to do sweets, but to be honest I don’t have much in my arsenal when it comes to savory finger foods, beyond an attractive vegetable platter.

So I was really excited when I recently came across one of those articles with several ideas for simple appetizers that was all “throw this together with that and you will have something wonderful!”. And it does look pretty fabulous in the picture, especially when Martha has made it. But then we all know how it goes…you are getting ready for your party and rolling what are essentially pickles (nobody cares that they are really cornichons-forget the fact that you can’t even really pronounce it) in cream cheese and salami, and somehow they just don’t seem as elegant as hers.



One of the suggestions did stand out, and I knew that I had to try it. A creamy log of goat cheese, crusted in pecans and rosemary, with honey drizzled over the top–then baked. The first party I took it to, I’m not kidding you when I tell you it was devoured. And at the next party as well! I’m just going to keep making it until I’m sick of it, because did I mention that it is incredibly easy to prepare?

Simply toast the pecans in the oven with some olive oil and salt. Chop the toasted pecans and combine with fresh rosemary, and additional salt (I prefer Maldon for this.)



Roll your log of goat cheese in the pecan/herb mixture, pressing down firmly so as much sticks as possible. Put the deliciousness in an oven-safe dish and pour the most fabulous honey you can get your hands on over the top of it! Not to brag, but my husband is a beekeeper so I am incredibly spoiled with delicious, local, raw honey. Throw it in the oven for ten minutes, and while you are at it cut up some bread.

This appetizer satisfies every craving–tangy, savory, crunchy, creamy, sweet!


Toasted Pecan-Crusted Goat Cheese with Honey


1 cup pecans

1 tablespoon olive oil

1/2 tablespoon fresh rosemary

1 teaspoon salt

1/2 cup honey

10 1/2 oz. goat cheese

1 baguette


Preheat oven to 400 degrees and line a baking sheet with parchment paper. Spread pecans on baking sheet and drizzle the olive oil on top. Sprinkle 1/2 of the salt on top of the nuts. Let them roast for 9-10 minutes. Turn the oven down to 300 degrees.

Let them cool and do a rough chop. Combine the pecans, rosemary, and remaining salt on a plate.

Roll the cheese in the mixture, pressing firmly to coat. Put into an oven-safe dish and drizzle with the honey. Bake for 10 minutes, until soft.

Serve with sliced baguette or crackers.





Ramen Noodles: Pimped

9 March, 2013

Ramen Noodles: Pimped

Who doesn’t love a nice, warm bowl of noodles? Apparently not me, since, for the past couple of weeks, I have been eating them for lunch daily. There was something missing to my standard bowl of Ramen noodles. Something major. I couldn’t stop thinking about a recipe from Martha Stewart for upgrading your Ramen noodles. I liked it, but it was way too salty and I thought I could do better, so of course…I did!

Now it’s all I want for lunch and it may be all you will want for lunch after you try it. Feel free to mess with the proportions. I do recommend that you use crunchy peanut butter so you get the peanut bits in the final product. Enjoy!

Ramen Noodles: Pimped


1 package Ramen noodles, Oriental style

1/4 cup crunchy peanut butter

1/2 tablespoon soy sauce

1 teaspoon Sriracha chili sauce

1/4 lime

green onion


Prepare Ramen noodles per the instructions on the package.

Add the flavor packet and let it sit for two minutes.

Drain off all but approximately a 1/2 cup of the liquid off of the noodles.

Add in the peanut butter, soy sauce and chili sauce. If the mixture seems too thick, add a little more water.

Sprinkle some green onions on top and give a good squeeze of lime. If you like it extra-hot, add a couple more squirts of Sriracha!

Adapted from a Martha Stewart recipe