Author :chef ssentongo Geoffrey

Chicken gravy

This is a quick and easy chicken gravy for roast or baked.

INGREDIENTS

* chicken drippings

* 11/2 cups chicken broth or water

* 1/4 cup all-purpose flour

* 1/4 tsp dried thyme

* 1/4 tsp dried sage

* 1/4 tsp pepper

* 1/4 tsp salt

In small saucepan pour drippings add broth or water and bring to a boil then add thyme, save, pepper and salt. skim off the impurities and strain.

In a small bowl mix flour in water until smooth, add it in stock and bring it to a boil by keeping stirring until smooth then add butter at the end.

What are some variations of this chicken gravy?

If you want a more aromatic gravy, try adding a tsp of rosemary, tarragon and aregano. For creamy Cajun version, try a tsp of Old Bay seasoning and whisk in a drop of sour cream once removed from the heat.

What can you serve with chicken gravy?

You can serve this gravy with a variety of foods. It would be delicious on rotisserie chicken, fried chicken, mashed potatoes, stuffing or poutine.

How can you store chicken gravy?

You can store your gravy in a Mason jar or airtight container in the refrigerator for up to 4 days.

Praline-Topped Apple Bread

Total time

Prep:30min. Bake :50min.

Apples, toasted pecans and a praline glaze make this bread perfect for holiday or anytime.

Ingredients

* 2 cups all-purpose flour

* 2 tsp baking powder

* 1/2 tsp baking soda

* 1/2 tsp salt

* 1 cup sugar

* 2 eggs

* 3 tsp vanilla extract

* 1-1/2 cups chopped apples

* 1-1/4 cups chopped pecans, toasted, divided

* 1/2 cup butter

* 1/2 cup brown sugar

> preheat oven to 350°.in a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans.

> Transfer to a greased loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack.

In a small saucepan, combine butter and brown sugar bring to a boil, stirring constantly to dissolve sugar, boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans. Let it stand until set.

Mushroom & Steak Stroganoff

I rely on this recipe when it comes to slow cooker

Ingredients

* 2 tbsp all-purpose flour

* 1/2 tsp garlic powder

* 1/2 tsp pepper

* 1/4 tsp paprika

* 1-3/4 kg beef top round steak, stripes cut or cubes

* 1can condensed cream of mushroom soup

* 1/2 cup water

* 2 jar sliced mushrooms

* 1/2 cup sour cream

* 1 tbsp minced fresh parsley

* cooked pasta, potatoes or rice

> in a large resealable container, combine the flour, garlic, pepper and paprika. Add beef and mix to coat.

> Transfer to a slow cooker. Combine the soups, water and mix, pour over beef. Cover and cook on low until meat is tender.

> Stir in the mushrooms, sour cream and parsley. Cover and cook until sauce is thickened. If desired, serve with noodles or any of your favorite foods.