Suppertime Biscuits and Gravy

So here is what I made to serve with my Party Potatoes.  I love the idea of biscuits and gravy.  Bread covered in creamy, meaty goodness.  I wanted a version that would be more of a dinnertime option.  Beefy gravy filled with veggies poured over garlicky, cheesy biscuits fit the bill perfectly!  Add in the potatoes and Mr. Meat and Potatoes is happy!

Suppertime Biscuits and Gravy

Gravy Ingredients
2 Tbsp. butter
1 Tbsp. olive oil
1 lg. onion chopped
3 carrots, peeled and diced
1 lb. ground sirloin
3-4 Tbsp. flour
3 c. beef broth
1 c. frozen peas

1-2 Tbsp. parsley

salt and pepper to taste

Directions
Chop the onion and carrots.

Melt the butter with the oil over medium heat and toss in the veggies and some salt and pepper.  Stir them around and cook them until they soften.

Add the ground beef and break up as it cooks.

When meat is cooked through, add in flour and stir around a minute or two until no white spots remain.

Gradually add in the broth, stirring constantly.  I add in a little bit (1/2 cup) and stir and then when that is thick (it should only take a couple of seconds) I add in a little more.  Keep adding until the whole amount has been added. 

Keep stirring the gravy and bring it up to a low boil.  It has to come to a boil for it to thicken properly. 

Throw on the peas and the parsley and stir them in.  Add more salt and pepper if needed.  Take it off the heat and in the time it takes you to get everything on the table, the peas will be heated through.  Serve over split garlic cheddar biscuits.

Garlic Cheddar Biscuits

Biscuit Ingredients

2 c. self-rising flour

1 c. shredded cheddar cheese

1 c. milk

4 Tbsp. mayo

1 tsp. garlic salt

Directions

Stir together flour and cheese.

Add remaining ingredients and stir until just combined.

Drop by the heaping (and I mean heaping) tablespoonfuls onto a greased baking sheet and sprinkle with more garlic salt. 

Bake at 425 degrees for 15-17 minutes.

A word about garlic salt

I LOVE this stuff.  It is coarse ground so it has more texture and it's not too salty.  I put in in everything from the biscuits you see above to pasta.  I even use it on hamburger buns with butter and shredded cheese.  Throw them in the oven and you have "Oh crap I don't have any garlic bread!" garlic bread.  You're welcome.



Party Potatoes

When I was little my favorite dish at every family party was the "Party Potatoes" my grandmother made.  They were mashed potatoes with a kick.  They were fluffy and creamy and a little tangy.  This is my version.  They are convenient to make because you make them and throw them in the oven, so you're not left trying to mash potatoes as everything else finishes.  My grandmother added chopped chives to hers and if I have them in my fridge, I do too, but I am lazy and I had no chives.  Sorry if I've let you down.

Party Potatoes

(Sorry the picture leaves a lot to be desired)

Ingredients

5 large potatoes

1-8 oz. pkg. cream cheese, softened

1/2 c. milk

1/2 c. sour cream

3 Tbsp. butter, softened

2 eggs

salt and pepper

Directions
Peel your potatoes.  I use the jumbo russets because I am lazy (have I told you that before?) and I hate peeling potatoes.  Chop them up and chuck them in a large pot.

Cover them with water and salt it liberally.  Then boil the potatoes until they are nice and tender.

 

Drain them and use your choice of mashing method.  I got a new toy for Christmas...

a potato ricer!  It is so much more amazing than I expected.  It makes the creamiest, smoothest potatoes, I have ever made.  A worthy addition if you make mashed potatoes on a regular basis.

Using it is a no brainer.  Fill the bucket with cooked potatoes...

and smash.  Repeat with remaining potatoes until you have pulverized them all.
 

Now you can add the cheese (I cut mine into chunks so it melts easier) milk, butter (again with the chunks), sour cream and salt and pepper to taste. 

Mix well, until everything looks smooth and incorporated.  Add more milk if it seems dry.  You want it really creamy because some of the moisture will bake out.

Scramble up your eggs and add them to the potatoes.  Mix well.

Spread the potatoes in a greased dish and bake at 350 degrees for about an hour.  I serve mine with all sorts of things.  Fried chicken, pot roast, meatloaf, but I will show you what I served them with this time, tomorrow!



Key Lime Cheesecake Dip

Last night we went to a friend's house for a New Year's Eve party.  I had to work until 3, then pick my daughter up, run to the store and make appetizers... the party started at 6.  I had to come up with quick nibble options.  This is one of my all time favorite party foods.  It is sweet, tangy, creamy, super fast and super easy.  It went together so speedy, I had time to lay down and take a little siesta (I was still in bed by 11 because I'm old).

Key Lime Cheesecake Dip

Ingredients

1-8 oz. pkg. cream cheese, softened

3/4 c. powdered sugar

3 Tbsp. fresh lime juice

1 tbsp. lime zest

1/2 c. heavy cream

Directions

 

Stir together the cream cheese and sugar.

Add juice and zest and mix.

Spread cream cheese mixture in a deepish dish.  Yes that matters.  Trust me.

Whip the cream and spread it over the top.  I like to leave the edges peeking out of the bottom layer so people can see what's under there.  This is also why you need a deep dish.  If you are taking it somewhere, you want to be able to cover it with plastic without ruining the whip cream top.  I are smart.

I top mine with a little more zest and some lime slices, again so people know what it is.  I serve it with graham cracker sticks.  I think I ate half of it by myself.  I think I will eat what is left for breakfast... with a spoon.