This is also the very first guest post on Blunder Construction! I hope you enjoy, because I have a whole slew of guests posting later this month while I’m on vacation. For today, Lindsay writes about a Mexican spin on biscuits and gravy. It is a creative, colorful dish and still totally practical to make as a weeknight meal. I hope you enjoy the read!
Without further ado, here’s Lindsay:
Hellloooooo fellow Blunderers!
My name is Lindsay and I blog over at The Lean Green Bean . I was on Twitter last week when I saw Halley’s request for guest bloggers. However, since she’s just so popular, she got more volunteers than she could handle! BUT since she’s a genius, she quickly emailed me to tell me about a new idea she had for a weekly food feature and asked me if I wanted to contribute. Ummmmm, yeah! i LOVE guest posting and I’m so pumped she’s letting me take over her blog today!
So anyways, let’s get to the point shall we? When I asked Halley if she had any food requests, all she said was savory, not sweet. Well some people might think she was taking away my fun since let’s face it, cookies are fun to make! But not to worry, I know that savory can be just as fun as sweet!
I really have no idea how I came up with this idea. If you read my blog you know that sometimes the most RANDOM things just pop into my head and then instead of fighting them, I just head to the kitchen to try to make them work. That was the case with this dish.
My hubby and I are big fans of Mexican. We probably eat at least one Mexican inspired dish a week. Because of this, it’s easy to fall into a bit of a rut and repeat a cycle of Mexican Loaded Sweet Potatoes, Nachos & Tacos…I wanted something new and different.
For some reason I started thinking about biscuits and gravy. That alone is weird because I’m not sure I’ve ever actually eaten biscuits and gravy. I’m not a huge gravy person. But I’ve seen my hubby order the calorie-laden dish at many a restaurant, especially when we were in college
As I thought some more about the biscuits, I realized I could easily give them a bit of Mexican flare. I used this recipe and added a can of hot diced green chilis and 1/2 cup shredded Mexican cheese to the dough. I probably should have cut down on the liquid a little bit because the dough was pretty sticky. But somehow I wrangled them onto the pan and when they came out of the oven they tasted good, so that’s a win in my book.
While the biscuits were baking, I pulled some black beans out of the freezer and some veggies out of the fridge and set to work making a “gravy” substitute. Turns out it ended up being more like mexican biscuits and salsa, but that doesn’t sound nearly as good now does it?
In a pan, I sauteed some garlic, onion, black beans, red & green peppers, corn and some hot salsa. After the peppers were slightly softened and the beans were warmed, I removed the mixture from the pan and set it aside. Then I cracked two eggs into the pan and made a couple of fried eggs (Side note, I only call them fried eggs because I’m not sure what else to call them. I don’t put any oil or butter in the pan, I just use a non-stick pan, poke the yolk, let them cook on one side and then flip them over).
Once everything was made, it was time to assemble!
Bake into the oven for a couple minutes to melt the cheese and voila!
Mexican Biscuits & “Gravy”
3 cloves garlic, minced
1/2 c onion, diced
1 c red pepper, diced
1/2 c green pepper, diced
1/2 c no-salt added corn
1 c black beans
1/4 c salsa, choose your desired spice level
2 slices pepperjack cheese
Jalapeno Cheddar Biscuits- your fav recipe
1. Bake biscuits according to recipe directions.
2. While biscuits are baking, heat oil in a pan and saute remaining ingredients (except eggs & cheese) over medium heat until peppers and onions are tender.
3. Remove mixture from pan and set aside.
4. Crack eggs into pan, poke the yolk and cook through, flipping once.
5. Slice two biscuits in half and place on a greased baking sheet.
6. Top each with an egg, the salsa mixture and a slice of cheese.
7. Place in the oven for 2-3 minutes to melt the cheese.
8. Remove from oven and use a spatula to slide onto a plate.
So there you have it! A healthified biscuits & gravy recipe with a Mexican twist Grab a fork and dig in!
Wow, did you catch all that? That is such a bright dish, I know Justin would love it. Thanks for sending this over, Lindsay! I will be returning the favor with by writing a guest post for The Lean Green Bean soon.
Want to be a part of the Friday Food Features? Leave a comment or email me!