Dinner and well.... BREAKFAST for dinner!

So tonight I thought I would share with you my cuisine for dinner at the Bronson's tonight.

We're having Chicken Tenders Broccoli and Sweet Potato Fries.

Ingredients:

Chicken Tenders: I use Foster Farms that come in a 6 pack from Costco. There were several in one package.
Fresh Broccoli Florette's (I suppose you could use frozen if necessary.)
Vegetable Broth: I suppose you could use chicken broth; however I think vegetable broth brings delish flavors to a meal and I think chicken broth is too strong of a flavor.
2 Large sweet Potatoes
Extra Virgin Olive Oil
Salt
Pepper

Instructions:

In a small skillet add about 2 Tablespoon EVOO.
Add Chicken Tenders and brown, don't worry about cooking through.
In a small glass baking dish add broccoli florettes to the bottom, add 1/2 cup vegetable broth.
When chicken tenders are browned on each side place on top of broccoli florettes in a single layer.
Salt and Pepper to taste.
Place in a 400 degree oven for about 25 minutes.

While chicken and broccoli are cooking, add a generous about of olive oil (or any cooking oil) to a skillet. Heat on medium.
Peel sweet potatoes and slice to desired width.
Add potatoes to the oil in a single layer, cook till browned. Strain and place on a paper towel to collect oil.
Salt if desired.

Feeds about 3-4 people.
Can serve with an array of dips: ranch, bbq sauce, mayo, ketchup, etc...


Now on to BREAKFAST FOR DINNER.... duun dun dunnnnn.

I thought I would share a family favorite:

BISCUITS AND GRAVY.

Well, I will share the gravy part right now, I will get to biscuits at a later date.

Ingredients:
1/2 Roll of Jimmy Dean Maple Sausage, or favorite tube of sausage.
1/2 Gallon of milk (any type would work, I have used whole skim 2 and 1 before)
3 Tablespoons flour
1Tablespoon Pepper
Salt to taste

Instructions:
In large, deep skillet (preferably cast-iron) brown sausage over medium heat. Stir and crumble frequently to ensure proper browning all throughout.

When sausage is browned, push sausage to the perimeter and add flour, whisk in with the oil that has come from the sausage. If there is little oil bring in the meat and mix together for a while. If there is not enough oil to thoroughly wet the flour you may add some cooking oil, go SLOW and easy though if you do this. Add pepper

Once flour and pepper are fully incorporated SLOWLY add the milk. At first add just enough to cover the bottom of the pan, once thickened slowly add more. Just keep going till it all gets incorporated. When all the milk is in, turn heat down to low or medium low and simmer til you reach desired consistency.

Serve immediately over fresh biscuits, toast, bread, or any breakfast food. You'll love this recipe. My mom made this for me often when I was younger and it's still as delish today. One of those comfort foods. No good breakfast for dinner should be without this delish gravy.

Tip: You can cook the entire tube of sausage at once and when it is all browned you can reserve half for a future batch and freeze. Or you could use it to make maple sausage scones: Recipe to follow.

Plus extra gravy can be stored in an air tight container for several days, just reheat over low or in the microwave.


Maple Sausage Scones
(http://www.recycledlovelies.com/2009/02/05/maple-sausage-scone-recipe/)

• 2 cups all-purpose flour, plus more for work surface
• 5 tablespoons sugar, plus 1 tablespoon for topping
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 1/2 cup half-and-half
• 2 tablespoons Maple Syrup(plus more for tops)
• 2 breakfast sausage links with casings removed, cooked and crumbled.

1. Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 1/2 cup half-and-half, 2 tablespoons maple syrup until just moistened. Gently fold in crumbled sausage.
2. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining maple syrup. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

This recipe is copied from the link just above it. Here are a couple of my tips.

I use Jimmy Dean's Maple Sausage and generally keep crumbles in the freezer to have on hand for these scones. I keep the crumbles frozen and bash them a little bit with a heavy cup or cutting board to break up. They help with keeping everything cold: the colder the dough stays the flakier they are, I think due to the cold "pockets of butter".
I use a fork instead of a pastry blender. The fork works JUST fine.
Please PLEASE please use REAL Maple Syrup, steer clear of Aunt Jemima and Log Cabin etc... those are impostors. Nothing is like REAL MAPLE SYRUP. I know it's expensive, but it's really flavorful and you don't need to use much, not even on pancakes, unless you're a pancake soaker (gross, I can't stand soggy bread products). It will keep for quite a while in your refridgerator. (unrefrigerated, it can get moldy <--- happened to me), and there are a variety of grades. You can find one that suits your taste. There are even some that are mixed with Agave Syrup. Just sayin'. The real good stuff is out there. (Trader Joe's has relatively inexpensive pure maple syrup)




On a family note, Morrigan was super de duper cute this afternoon, she woke up from her nap before Aurora. I brought her out to the kitchen for a snack, when she was done she decided to walk back in to her room and smack Aurora on the face. I went to Morrigan and picked her up to leave the room and she started freaking out on me. She was mad at me from taking her from her sister. She didn't stop screaming til I sat with her on Aurora's bed and she kept hugging her sissy til she woke up. It was adorable. Those two are quite the cute pair!