Hamburger Gravy

It isn't anything fancy.

And the picture doesn't help advertise it at all.

But it was good.

How do I know?

There was NOTHING left.

Nothing.

I try to do "breakfast for dinner" just about every week. But I don't want to do the same thing over and over again.

Recently on Facebook, someone posted about having "hamburger gravy".  I have had it on my mind ever since.

So last night I rolled out some buttermilk biscuits (a first for me...I need more practice in that department).  I fried up some hashbrown potatoes (need to practice that too).  And I made a little hamburger gravy. Basically it is a white sauce (very similar to the starts of baked potato soup) and I added in some browned hamburger meat.  Then we poured it over the biscuits and the potatoes.

Yum.

It was just right for a cool evening.

(Note: Sausage would be good too...just not everyone in my crew likes sausage)

Ingredients:
6 Tbsp butter (I use unsalted)
6 Tbsp flour (all purpose)
3/4 tsp salt (more or less to taste)
3 cups of milk
1 lb ground beef, browned

Directions:
Melt butter over low heat in a saucepan.

Add flour and salt and stir until smooth and bubbly.

Remove from heat temporarily and add in milk.

Return to heat (I upped it to medium) and stir continuously until thickened.

Add in ground beef when the sauce is thickened as wanted.

It took about 10 minutes for mine to get pretty thick.

The key is to keep stirring so it doesn't burn on the bottom.

Like I said, nothing fancy. But it was good.  Apparently.  Because now it is all gone. :)

Reba

Swai in Lemon Butter Sauce

As you know, swai fish is one of my new favorite foods. I love it. Really. It is such a light fish with good flavor. And not very "fishy" for a fish. That and it is low in calories. Oh, and cheap. Really, it is all you could want in a fish and more.

The last few times I have made it, I used our panko encrusted swai recipe.

I would eat that meal over and over.

But I thought I should try something different for the other people in the house.

And this just sounded good.

I found a couple of recipes online that were almost identical, so I am not sure who to give credit to. I guess you could try this one or that one.

I followed the recipe fairly closely.

Ingredients:
Swai fillets, thawed (I made 7 for our family of 6...I think I had a half of one leftover for my lunch the next day)

salt and pepper

1/4-1/2 cup flour

1 tbsp olive or vegetable oil

2 tbsp unsalted butter (I did use blue bonnet light)

1/2 cup white wine

1 tbsp lemon juice

2 tsp fresh thyme leaves

Directions:
Salt and pepper both sides of the swai.

Dredge the swai in the flour. (I put the flour in a ziplock bag, threw the swai in there, and shook to my heart's content).

Heat 1 tbsp butter and the tbsp of oil over medium high heat.

When the oil/butter is hot, add the swai and cook for about 3 minutes on each side. It should flake easily.

Remove swai from heat.

Add the white wine, lemon juice, and thyme to the same skillet you cooked the swai in. Cook over medium heat until boiling. When it comes to a boil, turn the heat down and cook for about 2 minutes, stirring. (The "browned" parts from the fish can be stirred in...yum!)

After it is heated through, turn off the oven and add the remaining tablespoon of butter to the sauce mixture.

Serve the sauce over the swai fillets.

We ate ours with almond rice pilaf, garlic bread, and carrot sticks/Ranch.

Enjoy!

Reba