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Saturday, January 20, 2024

Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~

Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~
(original recipe from


Sausage Gravy
½ lb. ground bulk pork sausage (maple or sage)
2 Tbsp. + ½ tsp. flour (I use Wondra)
1¾ cups milk
½ tsp. beef bouillon (I use Better Than Beef bouillon)
½ tsp. each garlic powder, dried parsley
¼ tsp. onion powder
⅛ tsp. each ground sage, salt, pepper
Smidgen each dried thyme, red pepper flakes

3 eggs
¼ cup milk
¼ tsp. each paprika, ground mustard
Smidgen each salt, pepper

Biscuits and Cheese
1 5-count can Pillsbury Grands biscuits (if you can’t find the 5-biscuit size, use the full size and only cut up 4 or 5 biscuits, baking the rest later)
½ cup shredded sharp cheddar cheese
½ cup shredded Monterrey Jack cheese

  • Prep: Preheat over to 350°F; spray 8x8 baking dish with non-stick cooking spray.
  • Par-Bake Biscuits: cut each biscuit into 8 pieces; evenly space ½ the biscuits pieces on a baking sheet lined with parchment paper; bake for 8-10 minutes, then remove from oven.
  • Egg Mixture: In bowl (or liquid measuring cup), whisk together all egg ingredients. Set aside.
  • Make Sausage Gravy: In a medium skillet, cook and crumble the sausage over medium-high heat; once browned, reduce heat the medium, sprinkle with flour, and cook for 3 minutes, stirring constantly; reduce heat to low and pour in the milk slowly, stirring constantly; stir in the beef bouillon and seasonings.
  • Thicken Gravy: Bring to a simmer, stirring often until it thickens (8-10 minutes); taste and season with additional salt, pepper, and/or red pepper flakes as desired. Set aside.
  • Assemble: Put the par-baked biscuit pieces in the bottom of the prepared baking dish and pour the egg mixture over all, then top with ½ of the cheese; evenly pour 1¼ cup of the sausage gravy over this (reserving the remainder for later); add the remaining unbaked biscuit pieces evenly spaced over the top.
  • Bake: Bake uncovered at 350°F for 2-25 minutes or until eggs have set and top biscuits are golden (internal temperature should be 160°F).
  • Add Remaining Gravy: The remaining gravy will likely have thickened, so stir in additional milk as needed as it reheats; remove casserole from oven and top with remaining gravy and cheese; return to oven and bake an additional 5ish minutes to melt the cheese.
  • Rest: Let the casserole rest for 10 minutes before serving; garnish with fresh parsley if desired.

Sunday, January 14, 2024

Chinese Braised Daikon Radish ala ~DKBB~
(original recipe from

1 Tbsp. vegetable oil
2 green onions, chopped
1 tsp. ginger
1lb. ground meat (beef, pork, chicken, or turkey)
2 tsp. Doubanjiang, or Gojuchang, paste
2 lb. Daikon radish (sliced and quartered)
2 cups chicken stock (or vegetable stock or water)
1 Tbsp. soy sauce
1 Tbsp. Shaoxing wine (or dry sherry)
1 Tbsp. sugar
1/8 tsp. Chinese 5-spice powder
¼ to ½ tsp. red pepper flakes to taste
¼ tsp. fine sea salt, or to taste
  • Heat a medium-size Dutch oven (or heavy-duty pot) over medium heat until hot; add oil; add green onions and ginger; cook for 1 minute to release flavor.
  • Add ground meat; cook until no pink remains; add doubanjiang or gojuchang and mix in well so the meat is evenly coated, then add the radish; cook and stir to mix well.
  • Add the wine, chicken stock, soy sauce, sugar, 5-spice, and pepper flakes; cook over medium high heat until it comes to a boil; reduce heat to medium low and simmer 15-20 minutes, or until radish is tender; add salt to taste.
Serve with steamed rich or by itself.

Saturday, January 13, 2024

Pappardelle Pasta with Italian Sausage ala ~DKBB~

Pappardelle Pasta with Italian Sausage ala ~DKBB~
(original recipe & photo from

8.8 oz. dry pappardelle pasta
1 lb. Italian sausage
2 Tbsp. olive oil
½ onion, chopped
2 cloves garlic, minced
1½ Tbsp. tomato paste
1-2 tsp. red pepper flakes
1 (or more) Tbsp. Italian seasoning
2 tsp. basil
1/3 cup red wine
1 14 oz. can crushed tomatoes (or you can use diced tomatoes)
½ tsp. sugar
½ tsp. salt
½ tsp. cracked pepper
1 cup pasta water (reserved)
Grated cheese of your choice (I use Parmigiano Reggiano)
Fresh basil, chiffonade
  • Bring a large pot of water to a boil to cook the pasta.
  • While the water is heating, add olive oil to a large pan/skillet.
  • Once the oil is hot, add the sausage and brown until it is not longer pink; break it up well as it cooks (you don’t want chunks of meat).
  • Add onions and garlic to the browned sausage; sauté for 1 minute.
  • Add tomato paste, Italian seasoning, and red pepper flakes; cook for another minute and let the tomato paste caramelize.
  • Deglaze the pan by adding the wine and scraping the bottom to release any brown bits; let the wine cook to half the quantity (and to where you can’t smell the alcohol any longer).
  • Add tomatoes, salt, sugar, and pepper; reduce heat, cover, and let cook for 5-6 minutes.
  • By now the water for the pasta should be boiling; add a little salt and the pasta; cook per pasta package instructions; when the pasta is done, drain it, reserving 1 cup of the pasta water.
  • The tomato meat sauce should be well incorporated now, and you should see a thin layer of fat on the top; taste and add more seasonings per your taste.
  • Toss the cooked pasta along ½ cup of the pasta water (add the other ½ cup only if you feel it necessary).
  • Garnish with grated cheese and fresh basil, tossing well to incorporate.

Friday, November 3, 2023

Daikon Radish with Chicken ala ~DKBB~

Daikon Radish with Chicken ala ~DKBB~
(original recipe from zoukncook)

1 medium daikon radish
4 boneless chicken thighs
½ tsp. chili flakes
1 Tbsp. vegetable oil
1-2 minced garlic clove (the hotter the garlic, the better)
1 tsp. sesame oil
Chopped green onions (optional)

1 cup chicken stock
1½ Tbsp. soy sauce
1 Tbsp. sake
1½ tsp. sugar
¼ tsp. rice vinegar
¼ to ½ tsp. white pepper
  • Peel daikon and cut into ½-inch half-moons.
  • Cut chicken into ½- to 1-inch pieces.
  • Heat oil in large sauce pan OR wok; add daikon and chicken and sauté over high heat; stir in minced garlic, chili flakes, and white pepper.
  • Add in all ingredients for the cooking sauce; cook all over medium heat, constantly skimming off fat (if needed).
  • When sauce has nearly evaporated, sprinkle with sesame oil; remove from heat and serve over rice.
  • Garnish with green onion, if desired.

Wednesday, October 11, 2023

Lasagna Soup ala ~DKBB~

Lasagna Soup ala ~DKBB~
(original recipe from

Olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
½ lb. ground beef
½ lb. Italian sausage
Pinch of oregano (and/or any other spices you prefer, such as Italian seasoning, basil, etc.)
Salt and cracked pepper  
2 Tbsp. tomato paste
2 cups marinara sauce
3 cups chicken broth
½ cup heavy cream
½ box of lasagna noodles
½ cup parmesan cheese or Parmigiana Reggiano
Rind(s) from Parmigiana Reggiano
¼ cup fresh basil, chopped
Ricotta cheese

Heat the oil in a deep pot over medium heat, add chopped onions and sauté for 5-7 minutes; add garlic, ground beef, sausage, salt, and pepper, along with any seasoning(s) you want; cook for another 5-7 minutes, until the meat is browned.
To the same pot, add the tomato paste, marinara sauce, chicken broth, heavy cream, and cheese rind; stir and bring to a boil.
Break the lasagna noodles into medium-sized pieces and add to the boiling pot; stir occasionally and let cook for around 10 minutes or until the noodles become al dente.
Once the pasta is al dente, add the cheese and stir; remove the cheese rind; serve in bowls, topped with dollops of ricotta and fresh basil.

Tuesday, October 10, 2023

Black Garlic Pappardelle Pasta ala ~DKBB~
(original recipe from

photo from
1 lb. dry Pappardelle pasta
¼ c. olive oil (for the pasta and the pan)
¾ c. black garlic cloves (about 3 heads)
1-2 cloves (regular) garlic, minced (optional)
1 c. shallots, thinly sliced
1 c. dry white wine
5 Tbsp. unsalted butter
Kosher salt and fresh cracked pepper to taste

  • Cook the past in a large pot of boiling, salted water until it’s al dente, 8 to 10 minutes (the pasta should be tender, but with a bite); drain the cooked pasta, then toss with a couple tablespoons of the ¼ c. olive oil and set aside.
  • If you need to, peel the garlic and roughly chop it, keeping it in relatively large chunks.
  • Coat the bottom of a large sauté pan with the remaining olive oil and place the pan over medium heat; add the shallots (and regular garlic, if you are so inclined) and cook until they are soft and beginning to brown (about 4 minutes); add the black garlic and toss with the shallots.
  • Add the wine and turn the heat to high, letting it reduce to about 1/3; add the butter and swirl the pan around until it’s melted in the wine; season generously to taste with Kosher salt and fresh cracked pepper.
  • Add the cooked pasta to the pan with the sauce and very gently toss everything together.

Monday, August 7, 2023

Easy Peach & Blueberry Galette ala ~DKBB~

 Easy Peach & Blueberry Galette ala ~DKBB~
(original recipe from

original photo from Taste of Home

You can make a pie crust for this if you prefer. I just use the rolled-up crusts you can get at the grocery store for ease and to save time, but you do you.

1 lb. peaches, peeled and cut either into thin slices or diced
2 cups fresh or frozen blueberries
⅓ cup sugar
2 Tbsp. flour
¼ tsp. cinnamon
⅛ tsp. salt
1 egg, beaten
2 Tbsp. demerara sugar
  • Preheat oven to 350°F.
  • Combine peaches, blueberries, sugar, flour, cinnamon, and salt.
  • Roll out crust, place on parchment-lined pizza pan, and arrange the fruit mixture on the inner 2/3 of the crust.
  • Fold the edges of the crust just over the filling, leaving the galette open in the center.
  • Brush the crust edges with the beaten egg and sprinkle that with the demerara sugar.