Biscuits and Gravy

First off let me say: if you have ever made Bisquick biscuits, these are a million and one times better than those. Do yourself a favor, skip using the yellow box and try these biscuits. They are crispy on the outside and soft and light inside.

Biscuits and gravy is my favorite breakfast meal. And my kids like to help make it, so its win - win.
Our boys helped me set the table for dinner (we eat breakfast for dinner quite often). When I realized I had a plate with Lightning McQueen on it at my place, I opted to just take a picture of the food while it was still on the stove. I am not sure a CARS plate lends itself to a good picture.
(biscuits and gravy with scrambled eggs)
Drop Biscuits

2 cups flour (You could use any combination of wheat and white. I use all wheat and they are still fluffy. If they turn out a little dense, they get smothered with gravy anyway, so it doesnt really matter.)
1 tsp salt
3/4 cup milk
3 tsp. baking powder
1/3 cup shortening ( I use Spectrum, its non hydrogenated)

Preheat oven 425. Combine flour, baking powder and salt. Add shortening and use fork or pastry cutter to combine until it looks like coarse meal. Add milk, stirring until blended. Scoop dough out by spoonful and drop on cooking pan. Bake 12 minutes

Gravy

Brown a little sausage and set aside. In the same cooking pan combine 1 1/3 cups magic mix and about 2 cups water or milk. Cook on medium heat, stirring constantly until thickened. Add the sausage back in and serve over hot biscuits.

Chicken Enchiladas

This was the first thing I made with magic mix. When I made up my own cream of chicken soup, I wondered about its taste. I stuck my finger in the pan and when I licked it clean I was surprised. I could have sat at the table and eaten just the soup. It was flavorful and had a great consistency.

I have posted an enchilada recipe before. And it even had homemade cream of chicken base. This one surpasses it in flavor and texture.

Chicken Enchiladas

You can adjust the portions to what you like, enchiladas are forgiving.

2 cups homemade cream of chicken soup
1 cup sour cream
1 or 2 cups chicken (adjust to your liking or use how ever much comes out of your can)
1 can green chilis
1 cup cooked brown rice (just use this if you have left overs, omit if its not on hand)
1 cup white beans
grated cheese
12 corn tortillas

mix first 6 ingredients plus a handful of shredded cheese in a bowl. Smear the bottom of a 9 x 13 pan with a little bit of the mixture. A thin layer, just enough to keep the tortillas from getting hard or sticking to the pan. Spread 6 tortillas in the bottom of the pan. Spread half the filling over them. Repeat. 6more tortillas, the rest of the chicken mixture and then top with cheese.

Cover and bake at 350 for about 45 minutes. serves 6 -8.

Home made cream of chicken soup

please read here before continuing on with this post.

There are a few things that I absolutely will not buy at the store. On that list is the whole line of condensed creamed soups. I looked at the label on a can of Cream of Chicken Soup about 5 years ago. Then I took the can to the computer and googled the ingredients. After reading about all the stuff in those cans, I vowed to never have them in my house.

This takes just a little more effort than opening a can but it is worth it. Flavor, nutrition, texture...its all so good!

The magic mix I posted about earlier is very versatile. It can be used as a base for white sauce, creamed soups, even fudgsicles!

I busted out some cream of chicken soup with it a few days ago. Easy peasy. And delicious!

Last year, I canned a bunch of chicken so when ever I open a jar and strain off the water, I save it and put it in the freezer. It is perfect for adding to this recipe. You can also use chicken stock. If you purchase chicken stock, READ THE LABEL. We are going for nutrition here, so be sure to buy stock without additives, preservatives, flavor enhancers, sugar, or anything that shouldnt be in stock/broth.

Cream of Chicken Soup



1 cup magic mix
3/4 cup chicken stock/broth
1 t dried parsley (I didnt use any parsley)
1 t minced onion (optional)
1 t minced garlic (optional)
salt
pepper

Combine magic mix and chicken broth/stock. Stir constantly over medium high heat until mixture thickens. Add spices and continue whisking until all combined. Use this as a substitute for canned soup.

MAGIC MIX

I was so happy when I found this base for cream soups. 3 ingredients, simple and easy. No fillers, enhancers, additives, or preservatives.

I have tried to replicate creamed soups a number of times. Some times it works, some times it doesnt.

I found a basic white sauce recipe in a book I borrowed from a friend.


It is easy, economical and nice to have on hand. Not to mention, it is a zillion times better for your health than anything Campell's can provide.

Magic Mix

2 1/3 cups powdered milk (use that food storage!!)
1 cup all purpose flour or 1/2 cup cornstarch
1 cup (2 sticks) butter, room temp.

Combine dry milk, flour or cornstarch, and butter in a large bowl. Mix with an electric mixer until it looks like cornmeal. Store in a tightly covered container in the refrigerator until you are ready to use it. Keeps up to 8 months.