Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~

Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~

(original recipe from www.carlsbadcravings.com)

INGREDIENTS:

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

Eggs
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

INSTRUCTIONS:

• 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.

Chicken Schnitzel ala ~DKBB~

Crispy Chicken Schnitzel with Garlic Onion Gravy ala ~DKBB~

(original recipe from Guy Fieri on foodnetwork.com)

Cutlets

4 chicken breasts (can be cut into smaller pieces if desired)

1 to 2 cups flour (for dredging)

2 cups buttermilk

2 cups Panko bread crumbs (you can use “regular” bread crumbs if you prefer)

½ cup grated Parmesan cheese (optional, but I do use it)

¼ cup olive oil (for frying)

Kosher (or regular) salt and freshly ground (or regular) pepper

• Preheat oven to 325 degrees (this is just to provide a warm place to keep the finished meat while you make the gravy).
• Pound the chicken breasts to about ¼ inch thick, doing one at a time and placing them between layers of plastic wrap (try not to tear the chicken).
• Set up a breading station of flour, buttermilk, and bread crumbs, adding salt and pepper to each and the Parmesan cheese to the bread crumbs.
• Dredge each flattened chicken breast in flour, then buttermilk, then bread crumbs. Place them in a single layer on a large platter and refrigerate them for 15 minutes.
• Using either an electric skillet or large frying pans (on medium-high heat), add 2 tablespoons of olive oil to the pan(s) and cook each piece for chicken for 3 to 4 minutes per side. They will be golden brown and crispy when they are done. Transfer to an ovenproof pan or dish and keep them warm in the oven while you make the gravy.

Gravy

Olive oil (for sautéing garlic and onion)

6 cloves garlic, minced (or 3 teaspoons minced garlic from a jar)

1 large onion, finely diced

1 to 2 teaspoon thyme leaves (fresh is preferred, but not necessary)

Kosher (or regular) salt and freshly ground (or regular) pepper

1 cup dry white (cooking) wine

2 cups chicken broth

6 to 8 tablespoons butter, cold, cut into small cubes

Wondra flour (or regular flour) as needed

• Using pan you fried the chicken in, add olive oil if needed and sauté garlic, onion, and thyme; season with salt and pepper. Sauté until onions are lightly caramelized and tender (7 to 8 minutes).
• Add the white wine and reduce for 1 minute before adding the chicken broth; simmer for 5 minutes then add the butter cubes.
• Melt the butter and add Wondra/flour as needed to thicken up the gravy just a bit.

 Serve over chicken schnitzel and mashed potatoes.