July 29 2016
Gravy and sauces can really add the flavor to a meal. I love
gravy but have never mastered a fool proof method for making it. I think it is
best made after frying some meat and using the leftover fat and brown bits in
the skillet. Too many times I wound up with lumpy gravy until I started making
it with Pioneer Gravy Mix that comes in a pouch. It comes out perfect every
time for me. They make about a dozen flavors but all I can get locally are;
Country style, Country sausage and brown gravy.
Gravy can also make leftovers taste like a first time meal.
I had a front and a rear quarter of smoked chicken to use tonight. I decided I
would get some mushrooms and fix it with Country gravy and have it over rice
and a veggie on the side. I pulled the chicken and chopped to bite size.
I found some oak wood shitake mushrooms to use and a bag of
frozen organic mixed veggies. I had the loaf of Focaccia bread I made earlier
today to have with the meal. It’s a good thing I planned inside cooking; at
supper time we were getting much needed rain.
I got some Zatarain’s Garlic Butter rice going in the rice
cooker. I got the gravy made and had some chopped onions with butter in a
skillet on medium heat. When the onions were getting soft I added about 6 oz.
of the mushrooms. I had to add a little butter for the mushrooms and when they
cooked down some I added the chicken. I stirred and let cook about 5 minutes
then poured the gravy over. I turned the heat down to a simmer and let cook
about 10 minutes.
While that was simmering I nuked the mixed veggies then
added to a bowl with some butter. I served the chicken mushroom gravy over the
rice and we had the focaccia bread with it. Delicious!
Onions and mushrooms in the skillet
Chicken added
Country gravy added
Focaccia bread
My supper
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