BBQ chopped beef sandwiches

 

Now if you are lucky you had enough roast leftover for another meal. We had plenty of roast but ​not much gravy for po-boys. The men and the ladies loved that gravy! So I decided we should not let the roast go to waste. I had just enough left to make us some bbq sandwiches for supper! Woot! I love easy meals. My mom always made us BBQ sandwiches as kids, and I still love them even today. So this isn't really a recipe per say. It's just thinking smart. If you don't want to eat it right away, make up the bbq chopped beef with the sauce and freeze it for later. It works just fine. We opted to have a chill night and watch the Voice! Sometime simple just works! Here's how I made my sandwiches!

All you need is some BBQ sauce, your roast, and a little water. Just chop your roast up pretty good. . Add it to a pot with about 1/2 cup of water and pour in that BBQ sauce. I go for it! At least 1 cup maybe 2. I put a lid on and let it come to a boil then lower the heat and simmer the meat in the sauce about 15 mins on the lowest heat. It's ready. Just pop it on a warm bun and open up the tater chips! ​A simple quick meal - much better than hitting up the drive thru! It's Sassy!

 

The Best Sunday Crockpot Roast

I love my crockpot. Even though I work from home I still use this handy little piece of electric ingenuity fairly often. Especially on Sundays. We used to eat out after church but lately we've just been doing a lot more "nesting". Coming home, kicking off our shoes, getting comfy and enjoying a home cooked meal with the kids on Sunday afternoon is a joy. It's the simple things in life that mean the most. This roast recipe is one of them. It just exudes homey. Hubby told me he couldn't sleep the night I plugged this in because the delicious aroma kept waking him up. It smelled divine. I knew from the smell it would be a keeper. The menfolk loved this. It's so simple it's embarrassing! The gravy is incredibly delicious. Get a really large roast, because you can do po-boys with au jus or barbecue sandwiches with the left overs. ​I originally saw a similar recipe on Pinterest but decided to tweak it to what I knew our family would like. Besides we sure don't need a whole stick of butter on top of that gravy!

 

 

Here are the humble ingredients that made our Sunday fabulous even though our Saints lost!​

Ingredients:​

​1- 4 to 5 pound beef roast any kind. Chuck is best tho!
1 packet Italian Dressing​
1 packet Ranch Dressing​
​1-2 packets brown gravy mix
1 onion, chopped into quarters​
3-4 large russet potatoes peeled and quartered​
4 carrots​, peeled and chopped in 2 inch rounds
​1 cup water
Rinse off the roast and pat dry. Mix up your seasoning packets in one cup of water, til well blended. Peel and quarter your​ potatoes, carrots and chop the onion. Place the roast on the bottom of the crockpot. Pour the seasonings with water over the roast. Place the veggies on top of the roast. Cover and cook in the crockpot on low overnight or until roast is falling apart.
​

Here are some step by step photos to show exactly how easy this is! This will catch a man girls! Just thought you might like that info! ;)​

Rinse your roast, place in crock pot. Pour the seasonings in a bowl and mix with one cup water. Get out the lumps! Whip it! Whip it Good! ah Devo moment sorry! Peel your veggies, and quarter.

 

Now pour the gravy blend over the roast and arrange all the veggies on top of the roast. Some people prefer to put them in the last 3-4 hours of cooking but I've always just thrown them in from the get go. No problems there! ​

Now plug up your crockpot and put it on the low setting. Make sure the lid is on tightly. I start mine about midnight the night before if we are going to eat it for lunch the next day. If you want it for supper start it at 9 am or so and it should be perfect. WARNING! THE SMELL OF THIS COOKING IS TORTURE. SERIOUSLY!! ​ Shred the roast, and place it all on a beautiful platter. Pour up the gravy in a bowl and serve. I made some white rice and rolls and this was a perfect meal! Please pin this post on your FB wall or Pinterest by using the buttons at the bottom of this post! Big hugs!

 

Southern Sweet Tea

Ok, so here's the truth. I am a tea snob. Very seldom can I order sweet tea when dining in a restaurant and enjoy it. Tea should be silky, sweet and smooth. To me there is nothing more disappointing than strong , over brewed tea. It's awful. Tea is a tender thing. A delicate approach must be taken. I'm going to teach you how to make true southern sweet tea. The secret to a perfect pitcher of tea is not to boil the tea bags. You ruin the tea when you do that. It tastes bitter and burnt. Good tea must be done with patience although it is a very simple process. Sweet tea is supposed to be sweet ya'll! At our house we are either going to drink sweet tea made sweet, or we will do unsweet tea and sweeten it with sweet and lo. Now ya'll don't start fussing at me about how much sugar is in my tea. My boys like it that way. We don't keep sweet tea at our house, it's not a daily occurrence . But if I'm making sweet tea, baby it's gonna be right. Here's the low down. First of all get good tea bags. To make a gallon of sweet tea I use 2 Luzianne Family Size tea bags. You must have a designated tea boiler ( ha .. I do!)​

You really don't have to, but I do. I know just how much water to put in it to make the perfect amount of tea for a gallon. Grab a small boiler, and bring about 3 cups of water to a rolling boil. DO NOT- I REPEAT, DO NOT ADD YOUR TEA BAGS BEFORE THE WATER IS BOILING!​ That's wrong. Like cussing in church. It's just not right ya'll. You can't do that. Ya hear me? Don't you do it. Once your water is rolling nice and hot..throw in your 2 tea bags ( family sized) and poke them under the water. Here's the tricky part. Keep on the stove for 1 minute. No longer.

 

See my pretty tea boiler. It's the only one I use. Now keep an eye on that tea. Turn the heat off after it has boiled one minute. Cover it with a tight lid and let the tea steep. That's what makes it perfect. If you boil the tea too much it becomes bitter because of the tannins. So you coax the tea out not boil it to death. If you are in a hurry the tea can be poured up after about 15 minutes but the longer it sits the better it'll be. Ya'll didnt know that did ya? So always start your tea for supper ( dinner to you yankee's ) at the beginning of your prep time for a meal. Here's what the tea should be doing while you are cooking.. steeping gently on a warm burner.

Now grab a one gallon pitcher and put in 2 cups of regular white granulated sugar. Once your tea has steeped for a long time, pour it into the pitcher and fill with water. Mix well with a spon and cool in the fridge. That is the best tea you will ever taste. Ya'll come pour you a glass and lets sit out on the back porch and watch the sun set. We have the best view of the sunsets here at our new house. Tell me how this works for you. Simple but people can tell if you are a real Sassybelle by the way you make that tea . I promise! Stay Sassy ya'll!​

Ingredients:

2 family size black tea bags, Luzianne is my preference​
2 cups of sugar​
​1 gallon of water
Bring 3 cups of water to a rolling boil, add tea bags. Poke under the water and boil for exactly one minute. Turn off heat and steep 15 mins or more on warm burner covered. Add 2 cups of sugar to a 1 gallon pitcher. Once tea has steeped add sugar and tea , mix. Fill with water and mix again. Cool in Fridge. Makes one gallon of southern sweet tea.​

Sassy Aprons- Things I love!

​I'm so excited to become an affiliate for Jessie Steel! I absolutely just adore their products. Jessie Steel makes many cute, girly, feminine aprons that are actually apparel not just any old apron. I can't wait for ya'll to see all the neat things they have. They actually carry pajamas, oven mitts, mommy and me apron sets, etc. Just so many cute things!!! If ya'll play your cards right we might even have to giveaway one of these beauties before too long. I've got my eye on several different styles. Not sure which I'll go for first. Here are a few of my favorites!

Shop For Vintage Apron Designs and Enjoy Free Shipping Over $50 at Jessie Steele!

 

 

This is the cottage rose collection! Isn't it adorable! You cant help but smile if you were cooking in this!

is is the Courtney style in Zebra. These are very cool products!​ For "Z" ultimate hostess! Zebra print with pink bias, removable pink flower, and ruffled bottom. Functional front pocket with pink button and fully adjustable ties at neck and waist.

Shop For Vintage Apron Designs and Enjoy Free Shipping Over $50 at Jessie Steele!

Or I really love the color and style of the Josephine.. this is so girly and feminine. It would go great with my lipstick . I think the hubs wouldn't mind a stay in date night with this little apron! ​

I'd love to hear which is your favorite! today I'm working on art. So we are eating leftovers. It's all good. I got the go ahead from the hubster! Stay Sassy ya'll​

How to stock your pantry!

How to stock your pantry- simple list

I'm an avid cook so I keep my pantry fairly well stocked at all times. I'm amazed at how so many people don't have a "pantry stock"! This is the key to being able to pull the rabbit out of the hat when life throws you a curve ball. You can find a ton of printable lists on the internet with so many different items - but I'm going to give you my simple lists of items I stock. Some of the things I absolutely must have you may not need. Realize this is just a suggestion, not a hard core set in stone list. For example, I hate english peas. So you won't find 5 cans of them in my pantry, etc. We will also go over how to stock your fridge and freezer in later blog posts

BAKING ITEMS
All-purpose flour
Wheat flour
Granulated sugar
Powdered sugar
Brown sugar
Baking powder
Baking soda
Cream of tartar
Yeast
Salt (kosher and table)
Corn meal
Corn starch
Cocoa
Vanilla extract
Olive oil
Canola oil
Spices
Honey
Molasses
Powdered milk
Sweetened condensed milk
Evaporated milk
Chocolate chips
Baker’s chocolate (unsweetened, semi-sweet and sweetened)
Nuts
Food coloring

​

Dried Goods
Cereal
Oatmeal
Beans (kidney, black, pinto, etc.)
Rice
Raisins

Pasta & Grains
Rice
Dried pasta (spaghetti, elbow, lasagna, etc.)
Lentils
Popcorn
​Canned & Jarred Goods
Chicken broth
Beef broth
Vegetable broth
Beans
Tomato sauce
Tomato paste
Tomatoes, stewed
Tomatoes, crushed
Tomatoes, whole
Pumpkin puree
Applesauce
Canned fruits and vegetables
Soup
Canned meats (tuna, salmon, chicken, etc.)
​
Condiments
Ketchup
Dijon mustard
Yellow mustard
Mayonnaise
Salad dressing
Barbeque sauce
Salsa
Soy sauce
Worcestershire sauce
Hot sauce
Maple syrup
White vinegar
Apple cider vinegar
Balsamic vinegar
Wine vinegar
Pickles
Jam
Jelly
Peanut butter
​
Herbs & Spices
Basil
Thyme
Oregano
Marjoram
Rosemary
Sage
Parsley
Savory
Coriander
Garlic
Garlic powder
Onion powder
Cloves, ground
Allspice
Nutmeg
Ginger, ground
Cinnamon
Cumin
Black pepper
Dill
Bay leaves
Chili powder
Dry mustard

Obviously you shouldn't go out and buy this all at once but it is a good list to have. I'd also throw in some enchilada sauces, rotel, taco seasoning, paprika, liquid smoke etc. But this gives you a basic idea. Watch your local sales papers and stock up on things you use a lot. That way you will not have to constantly run to the store when it's time to cook. Hope this is useful​!

Angel's Vodka Pasta

I saw Rachael Ray make something kinda like this the other day on tv. I don't know if it's the geographical difference in food tastes but I'm not a terribly huge fan. I saw this dish and thought hmm I'm gonna do this my way. Here's my interpretation of a vodka pasta recipe. My Way.. I did it my way.. hear that music as you read this. Ok well here goes.. btw, the men folk around here ate this but said , aw just fix your spaghetti and meat sauce next time. I must tell the truth. bah. Not what you want to hear after you've spent that much time cooking. But at least they are good honest feedback. I still thought this was fab enough to share the recipe.

Ingredients:

​1 pkg turkey sausage

1 small pkg ground beef, I subbed venison​

1/2 onion chopped​

2 tsp garlic chopped​

1 tbsp butter​

1 tbsp extra virgin olive oil​

3 cups dried pasta or 1 lrg package I did macaroni​

​1 cup chicken broth

1 cup vodka ​

1 cup half and half​

1 can 28 0z crushed tomatoes​

1 can 14.5 oz fire roasted diced tomatoes , drained​

1/2 can tomato paste​

1/2 tsp salt, black pepper​

pinch of red pepper flakes​

2 tbps fresh chopped basil​

1 - 2 cups grated parmesan cheese​

​Saute your onions in the butter, add garlic and cook 2 minutes until sweated but not brain. Brown your meats and drain. Start your water boiling for your pasta and add salt and olive oil.

Add your meats back to the skillet and add your broth and vodka, along with all the tomato ingredients and salt and pepper,, and red pepper flakes.​ Simmer together for about 20 mins on medium low heat so vodka cooks off.

​Cook the pasta according to package directs, al dente and drain. Set aside. Preheat oven to 350F

Add the basil to the meat sauce and let cook for 4 minutes, then add the cream. Cook on medium for an additional 5 minutes and let cool.​ Let sauce rest 5-10 minutes or if you want to serve later- mix pasta and noodles together ( This is what I did then cooked the following day after church as a casserole) Serve or if preferred turn into a greased large casserole pan and top with Parmesan cheese. Bake 20 minutes on 350 or until cheese is melted and golden brown.

 

 

First steps are get those veggies nice and done.. See.. don't burn em brown. Just cooked through. Now add both meats and brown. Be sure you drain under hot water to take off the extra grease ( health tip ) shake off excess water. Put meat back in same skillet. Now add the broth, vodka, and all the tomato products. Add a little water if you need it. Season with salt and peppers. Let simmer 20 mins or so on medium heat.

 

Now it's getting time to get your oven heated at 350 and to boil that pasta. Get the water to a rolling bowl, add salt and olive oil. Cook the noodles according to package directions, about 6-8 minutes for al dente. Drain and set aside.

P​ut in the basil. Look how pretty. This is the magic. Yum. Well that and the vodka. Just get the teensy one. No big vodkas--ya heard me? ok. Then simmer it for a few more minutes. Get out a casserole dish or plates depending how you want to serve it. I made this the day before and served it after church the next day. Easy. ​

​Look how pretty the sauce gets! Add your cream and it will turn this color. Looks gorgeous all put together. This made a huge pan for us. After you've cooked the cream for a few minutes over low medium heat let the sauce rest. Then pour your sauce into your drained noodles and put into a greased casserole dish. Pour the cheese on top!​

Now my Sassy Belles and Beauxs this is a thing of beauty. Oh yes. Gorgeous. Breathtaking. Man does it smell good, get in my belly great while it's cooking. Just get it nice and golden brown and you are gonna be the queen of the castle or king of the hill! check out the final finished product. They wiped it out so fast I didn't get to get a plate pic. Now you know that's good! ;)​

 

Sauteed Green Beans with Bacon

 

I love green beans. I do. After asparagus and potatoes, my favorite veggie. I keep bags of frozen green beans on hand in my pantry, wait I mean in my freezer. I love them sauteed. Or with new potatoes and boiled in broth. Here's a quick little way to serve up some killer green beans thats lightening fast and tastes so good. Sorry I didn't get the ingredients photographed for you. I just forgot. I'm still learning ! Give me credit. It's hard to remember to stop and take a picture of each step. Too hard. Sometimes it slips my mind. A whole lot slips my mind but I just blame it on being an artist.​

Ingredients:​

1 bag frozen green beans​

​2 slices chopped raw hickory smoked bacon
1 tsp minced garlic​
​1/2 tsp salt, and coarse ground black pepper
​1 tbsp. Light soy sauce
​Get out a nice iron skillet, and heat it up. Add your chopped bacon and saute until nice and crispy. Throw in the garlic, and keep stirring while your beans get nice and thawed and really green. Add the salt and pepper. At this point they should just begin wilting a tad. Not much. I like them to keep the crunch. Pour in soy sauce and cook another 2 mins. This will smoke, keep stirring. Delicious . I also do broccoli this way and its great as well. Here's how it looks plated! Let me know what you think of this recipe! It's yummmy!!! If you like this please hit the share button. Don't forget to enter the contest on FaceBook! Happy weekend ya'll

 

Easy Agave Balsamic Chicken Breasts

 

​Ok, so I've accidentally cancelled this blog entry 3 times today. What gives? ugh sometimes I just feel like throwing watermelons at the wall. Except I'd have to be the one to clean it up. So instead I'm going to go pour me a cold Diet Coke and try to remain calm. I felt the same way the night I made this dish. Tired, edgy, frustrated. Hungry. So did hubs. But neither of us wanted to eat out of a bag. Yes we do eat out more than I'd like to admit. I wanted to get in and out of the kitchen ya know? Like let's just do this and get it over. Sometimes I feel less than "inspired". I don't always just jump up and down to cook. This was one of those nights. Kinda like today. So we did a 30 min meal. In and out yes mam! So I took a look around and remembered this balsamic recipe I had seen earlier in the week. I thought that looks fast and easy! Plus healthy. So I put my own little spin on it . Oh yeah! Frozen green beans in the freezer. I keep them for nights like that. And healthier than canned. I also spied a box of good ole' Uncle Ben's wild rice. Yes mam. Nothing wrong with Uncle Ben's rice. He's great- Uncle Ben has saved my skin more than once. This is were keeping a well stocked pantry comes in handy Sassybelles! For those lack luster week night meals. It's a must. I'll do a special entry on that later. Right now I'm going to attempt to not void this out for the fourth time when I jump to the ingredients.. but after 3 times I learn so I'm copying and pasting this just in case ! Ha! Of course it won't happen now! ​

Ingredients​

​4 boneless chicken breasts

1 tsp. minced garlic or 3 minced cloves​

​2 tbsp butter

1 tsp salt, 1 tsp pepper​

1 tbsp olive oil​

1/2 cup chicken broth​

1/4 cup balsamic vinegar​

1/2 lemon squeezed.. about 2 tbsp​

​2 tbsp Agave Nectar (light)

​Rinse the chicken and pat dry. Season well with the salt and pepper. Melt your butter over medium heat then add olive oil. Add the chicken to your skillet and cook until it browns nicely. About 7 mins on each side. Take the chicken out of the pan and cover with foil to keep warm. Add the broth, balsamic vinegar, garlic, lemon juice, and agave to the pan. Cook this for about 5 mins over medium heat. Scrape the drippings with a spatula from the bottom of the pan. Slice your chicken on the bias if so desired and pour the sauce over. I served with my fresh green beans ( recipe soon) and wild rice.

 

 

​Season your chicken after you rinse it and pat dry. Be sure you spray your sink afterwards with an antibacterial cleaner. Raw chicken carries a lot of germs. I let my sink disinfect the time the product says then rinse. Pays to be safe ya'll! Oh and of course be sure you are washing your hands a LOT before, during and after cooking! I'm OCD about that.​

 

Get your butter in that skillet on medium high heat, and let it melt. Then add your olive oil. Brown your chicken about 7-8 minutes on each side. It will look like this when it's ready. Monitor your skillet for too much heat. Then remove chicken and cover with foil.

Now we are going to make a yummy balsamic reduction. You can use variants on this but this is a basic reduction. Add the broth, the vinegar, lemon ( to taste) garlic and agave to the pan. Let it cook for about 5 minutes. It will reduce down to about half. Scrape the bottom to have the chicken drippings meld with the sauce. If you are using a non stick pan be sure you don't use a metal utensil - it will scratch your skillet. Basics, but some of us need this info.​ I've done variants on this reduction using peach jam, or raspberry instead of the agave you would skip the lemon juice though! Great over baked pork loin or chops too!

Easy Cajun Shrimp & Sausage Boil

Last weekend we really just chilled out and had a great time alone. This weekend it was utter chaos, we didn't get to stop for much. Married a couple, went to dinner with a couple, had marriage counseling with another couple, cooked for the kids after church. Run, then run again. I feel like it was productive but I miss my long lazy weekends. Well, enough whining. The other day my sweet Momma was telling me about what she was making for dinner. It sounded fabulous, shrimp boiled in crab boil and beer. With sausage in it. Now how could that not be good? This shrimp kept popping up in my mind for a week or 2 until I knew I just had to do it. I had to get my hankering to stop. Boy was this the bomb! It was so fast and easy but the taste was spectacular. You will notice I didn't photo the beer. Beer doesn't need publicity. You can sneak into a gas station and buy the cheapest single you can find and it will work perfect. Nothing high fluting. Just a can beer. Thats all. Im not a fan of beer but I do think it makes some great flavors when cooking. So are ya'll ready to spice it up the Sassy way? Here we go. Let me teach ya how to do this thang!​

Ingredients:

​2 pounds medium count shrimp, not cooked with shells on
1 pkg of crab boil​
1 canned beer​
1 package of little potatoes- I choose a fingerling medley of red, purple and gold ​
1 pkg of frozen corn on the cob ( we omitted due to health issues)​
1 package of smoked sausage. ​
​

Get your big pot rolling with boiling water. Pour in that beer. Don't you drink any of it. Into the pot! Then pour in the crab boil. I used half a pack cause we don't like super spicy.​ Get that crab boil rolling really well. While the pot is coming to a boil cut the sausage up into 1 1/2 inch slices. Not too big or little .. think hunks. Also scrub up your taters and be sure they are clean. If the shrimp are frozen run them under a little COLD WATER. Ya'll if it's lukewarm or hot it will begin to cook your shrimp and they will be tough. FYI. So once that pot is boiling well the first thing we pop in is the sausage. Let it boil on a high roll for 12 mins. After that throw in your corn if you want to and boil 7 mins. We skipped cause hubby can't eat it. I went straight to the potatoes. Cook potatoes 8-10 mins or until soft when pricked with a knife. Not mushy tho, just able to prick easily . Add your shrimp for 3-4 mins. Use your kitchen timer. The time is important. Once the 4 mins are up, cover your pot with a lid, remove from the burner and let steep 2 mins then drain. I ice our shrimp cause we like them cold, but you can serve however you prefer. Eat and enjoy. Peel the shrimp for all you people that don't know. Im not taking anything for granted,. Take the shells off and don't eat the tails! ;) Yummmm

 

 

 

​See.. those sausage are soaking up the spice. Keep your water rolling boiling hot the whole time ok ya'll? You gotta use a really big pot so it doesn't boil over. Thats another little tip for you.

 

 

 

After you've followed the times provided for boiling all the ingredients don't forget to put the lid on them, move off the heat and allow to steep for 2 -4 mins before you drain them into a colander. You know, it's the bowl with the holes and handles on the sides? One of those. Now this blog is for beginners so be patient with the sassybabies who are just learning. We try to be very specific. It's for a reason.​ Some of us really need this additonal info.

 

Now look at that. Isn't it a beautiful thing. I mean impressive. Easy- your man will thank you. Yes I have been called a marriage miracle worker. Cook for him girls. Every man wants you too. I promise. You will get your SassyBelle badge with this one. Just follow the times and directions exactly. The main thing to watch for is not overcooking the shrimp. They will start changing bright color and will curl. They are delicate. No body likes rubbery shrimp. Most newbies think they can't possibly be done that fast. They are. Easy does it!​

 

Serve it up on a nice platter, with some lemon slices. Pull out the cocktail sauce and baby you gonna wow them. This is definitely an easy to do, big results recipe. Stay Sassy ya'll! BTW, did I tell you how delicious this was. Oh my goodness. Gonna make it again soon. Let me know if you make this! Please use the share button down in the bottom right corner!

 

Our very first Sassy Stove Contest on Facebook

Hey ya'll! It's the weekend. Hallelujah. Im so burnt out from all this editing and learning new coding. I've been frustrated all week. So I decided to do something fun. I love to give. It makes me happy. So I decided to do a giveaway on Facebook. All you have to do is go to my page. Find the Enter icon badge up by my banner that shows how many likes I have and click on the pic that says enter. Fill out the form and send it to me. The rules are over there. Here's what you could win!​ 12 spices and seasonings I use frequently in my kitchen. Liquid Smoke, Crab boil, Adobo, balsamic vinegar, allegro marinade. Louisiana hot sauce, Mesquite seasoning, sea salt, and peppercorn in cute little grinders, Zatarain's Big & Zesty Spice Blend, and some Amber Agave Nectar. Just cause I like ya'll. Oh, Im keeping my little pumpkins! Sorry I don't like ya'll that much. Besides you can get some just like them at Walmart!

​Just head on over there and check out the contest! You can enter once a day - read the rules well cause it also shows you how to get additional entries! Hugs and good luck. It's looking like a spicy weekend. Now I'm about to go get gussied up for date night! Stay Sassy!

 

Animal print dinnerware

​Today I thought I'd share with you all some of the things I just adore. One of them is animal print. I know .. it's hoochie but I never tire of it. Leopard and zebra just make me happy. While browsing the web today I found these really cool plates and just loved them. They would definitely make that peanut butter and jelly take a walk on the wild side. The price is really reasonable too!

                                                     ZEBRA PLATES FROM TARGET



I love melamine plates. I know..but they are glossy, shiny, light weight and no chipping. This plate, Mosaic by French Bull is fabulous. I love love love it. Gonna keep watching for these to go on sale. Love the color. How could you not enjoy a meal off of these? Especially chick food. Like pasta !​
 

 

 

 

 

 

Ok girls.. time to call it a day. I hope you like the functionality of the site so far. We will be having our first contest on fb soon so if you aren't a fan yet like me at the sassy stove over there. Night ya'll. It's time to make supper

 

Buttermilk Biscuits aka World Famous Boyfriend Biscuits

So those of you who know me have learned by now that Hubs is a huge breakfast man. He and my son in law love a huge brunch just about better than anything in the world. The piece de resistance is always my buttermilk biscuits. I must admit, biscuit baking is an art all its own. You really have to practice to get the hang of it. Several factors come into play when making a great biscuit. 1. The skillet. You gotta have a well seasoned cast iron skillet that is only for making biscuits. The only other thing I use this skillet for is cornbread. I guard it like chunky kid waiting on cake at a birthday party. YOU CAN NOT GET THIS SKILLET WET! Let me repeat myself girls. NEVER EVER EVER WASH YOUR BISCUIT SKILLET. I have other cast iron that I do wash etc but not my biscuit skillet. Afterwards you simply wipe out with a dry clean cloth and put away. Simple! You got it? Ok. If you have a good skillet and follow my recipe the way I prepare them biscuits sticking in your pan shouldn't ever be a problem. 2. Be sure they are wet enough. When you first handle the dough you want it to stick to your hands, then you roll the flour in later to make them firmer. 3. Don't over handle the biscuits. They are kinda fragile. Like a newborn baby. Be gentle. Knead in additional flour gently. The more you turn and pound the shorter they will be. So to have high rising fluffy biscuits, less touching is more. Just get the dough to were you can pinch it off and make a nice round disc without it still being so wet it sticks all over your hand. Easy does it.

Ya'll ready. Im about to give you a secret weapon that renders all mankind weak in the knees and googled eyed. Yes, these are how to catch a man biscuits. I am giving you a southernbelle tool that all women need. This will work even for Yankee Belles. Ok, so here we go. Im baring my soul to you. Take a look at these beauties! ​

 

 

 

By the way that one in the back doesn't have a mole, it's a pat of melting butter. Oh yes mam, if you are gonna do these bad boys you top em with butter ! Thats an order girls.

Ingredients:​

​2 cups SELF RISING FLOUR - be sure it's self rising
​1 stick of butter, not margarine left out over night to soften
​3/4 -1 cup of buttermilk, start with smaller amount then add if needed
​3 tbsps of vegetable oil to add to skillet so biscuits will brown
Additional flour on a sheet to knead biscuits gently​

Directions:

​Preheat oven to 425 F. Add oil to bottom of skillet as shown in pic below. In a large mixing bowl add butter and 2 cups flour. Cut in with pastry blender or a knife and fork. Once butter and flour resemble a coarse meal add in buttermilk. Stir just until ingredients form soft dough and are leaving sides of bowl. You may need to add additional buttermilk if dough is too dry. Just a little at a time. It's better to be too wet than too dry before you roll out so they won't be tough. Once dough is ready, turn out onto a floured surface and knead in additIonal dough. Softly until a nice dough forms. Don't make the dough to stiff. It should feel like soft soft play dough. Pinch into the size biscuits desired, place in pan with sides touching. Bake at 425F for 12-14 minutes or until golden brown. Don't over bake. Allow to cool then cover skillet with a round plate, flip upside down to turn out of skillet. Enjoy!
 

STEP BY STEP PICTURE TUTORIAL​

 

Here's the humble cast of ingredients. Yes I do use generic items a lot. the butter, the buttermilk and the vegetable oil ( I seldom use vegetable oil​ so cheap works) Just these 4 little ingredients transform you into the most irresistible woman in the South. Try to have makeup on and a cute sassy apron too! Oh Lawd, they won't know what hit em!

 

 

This is the biscuit skillet. I know how it looks. Trust me. Wipe it then leave it alone. You add the oil to the bottom for multi-purposes. 1. Makes the bottom of the biscuits slightly flaky golden.2. Keeps them from sticking. 3. Keeps the pan seasoned. Ta Da!​

 

 

 

Here we go. Cut the butter in the flour. This is a pastry blender. If you don't have one use a fork and knife and cut it up till the butter is consistently smaller than little peas.​

 

 

 

 

 

Pour in your milk and then mix until the dough is looking good, pulling away from the side of the bowl. Like this.​

Thats the way it's supposed to look. It's ok if it's sticky , you are about to turn it out and gently knead it. Soft and slow..​

 

 

Good job, at this point if you are like me you gotta be careful and on the watch cause the Biscuit Bandit shows up and mercilessly begins to bang into my leg hoping I'll drop something.​

 

​She still hasn't understood that the biscuits don't taste good until they come out of the oven. Continue on my fair ladies. Now we pinch and pat our dough into biscuits. I don't know how to explain how i do this. I pinch of a hunk between thumb and index which makes a nice top, then I pat the underside. Whatever you do, don't over pat them. They will deflate. Just gentle little rounds. Put them in the skillet with the sides touching each other

 

At this point you are almost there. Hopefully you did preheat the oven. Time to give these beauties a nice little golden glow. Pop em in the oven for 12-14 mins. Keep an eye on them after about 8. Use your oven light if you can .. try not to open the door. Start cleaning up the mess. I try to clean as I go. When i finish an ingredient I try to put it up immediately if I know Im through with it. I hate the clean up. With practice you'll be able to whip these out in less than 20 mins prep time. I can make them in about 10 but I've been doing this for awhile. Don't hate! Appreciate!​