My husband grew up in a family of fifteen children. His father lived till he was 96 I believe and his mother till she was 86. The children grew up healthy and strong. They all lived on rice, beans, and flour tortillas primarily. Love 💕 is the healthiest ingredient anyone can put in their food and their home.
You didn't need to make the milk gravy in a different pan. Just throw some flour in with the sausage pan (leave all the fat and meat in the pan) and cook the flour for a little while and add milk and stir until thickened. No butter needed. I've never used butter. Search for cream biscuits (just heavy cream and self rising flour) for an easy recipe. 😻 Yes you did it right. Some people like thinner gravy and others thick. If you want it thinner just a little more milk.
I approve this comment! (not that you need my approval, because you don't) This is exactly what I was thinking. You described the method perfectly. (sometimes I add freshly grated nutmeg - don't judge me!☺)
I’m surprised you don’t have a larger following You’re full of so much helpful information You’re so determined to help others May god bless you and your family
Thank you. I just came back in January. I stop making videos. So people are founding me now. Little by little I'm growing. Thank you so much for watching the video. I appreciate it.
I grew up in the south eating biscuits and gravy but married a Hispanic man and I’ve learned a lot of both cooking styles and think you did a beautiful job blending the two. You doubted yourself the whole time but really nailed it! ❤
Im currently living off of chicken @ 2.39lb corn tortillas I bought earlier for $4.99, canned jalapenos $1.67, Cabbage $.89 lb . I just subscribe. I make tacos add cabbage and then once cooked with meat add cold cabbage and my jalapeno and salt, delicious. I figure if I eat 2 tacos a meal I should have enough to last me most of the month. so I bought 2 packs of chicken @$8 each.. so far I have used 2 pieces of chicken each pack has 5 pieces. and each piece makes about 6 tacos, when you add some olive oil garlic salt and cabbage. Im on a super budget but also need to trim up. I plan to use everything up.. before I buy anything else.. and this tastes really good so when I can again I will keep this up, I also have cactus growing in yard I can use to cook with, and verdolaga grows out here sometimes. Great video by the way.
That was a great story about your Husband's family and the tortillas. I am Italian. I grew up 2 blocks down the road from my Dad's parents (my Grandparents) who had their certificate from Ellis Island on the wall. We have visited Rome etc. My Grandmother helped teach me to cook, although my Mom also taught my sister and I to cook as well. They also had large families but for Italians it's the bread. I love how you guys made tortillas everyday and our families made bread when they were growing up. I would think making all of those tortillas would be harder than baking bread daily...My Grandma considered it such a privilege to buy bread, also I think she thought of it as a sign of affluence since she grew up in the Great Depression. So while she cooked a lot of authentic Italian dishes (different than what Americans think of many of them) she didn't do bread as often. She just passed away at the end of January at 96 and completely mentally aware. We had a long sad goodbye 3 days before she passed where we looked at all of the pictures from my childhood with her and Grandpa together and cried. She told me she wouldn't see me again but to remember she loved me.. She always had the best Italian bread when she did make it. Now I bake bread and cook everything I can. I'm so interested in trying out tortillas. My husband got me a tortilla press for Christmas. Now I know to use the right pan!
It’s so nice to hear similar childhood stories to mine, as I live in south Texas and coming by another Sicilian or Italian that had a traditional upbringing is rare. My grandmother was the strongest woman I knew, and she passed at 100 years old in the house her and my grandfather (who passed 40 years before her) built in the 40s. She lived frugally, and would freeze small servings of everything she made to save money. Snacks at grandmother’s usually consisted of shelled pecans from her tree that we would sit under during the summer and we spent most of our time in her yard tending to her roses and begonias. Now that I’m getting older I appreciate the simplicity of her life so much and I hope I can be half the woman and mother she was.
I have been enjoying your channel. It shows that you don't have to spend $$$ to have good food. As grocery costs worsen, our family is making an effort to only buy what we know we will eat, and zero waste of food. Rather than throwing out the potato skins, they can be baked or my parents give them to their chickens. We have really worked on it but there is more to learn and you are helping. I also love that you do not require spotless pots and pans, they are clean and useable and that is the most important. I hope your channel continues to grow, as you deserve it.
Biscuits are soooo simple. Sift together: 2 Cups all purpose flour 1 T baking powder 1 t salt Optional 1 T sugar Add: 1/3 Cup fat (butter, margarine, lard, shortening, etc.) work it together with your fingers 1 Cup milk or water Can drop the dough onto greased baking sheet to make crumbly biscuits. OR roll it out on floured surface, fold it over and roll out again, fold it a third time and slightly roll out rather thick about 3/4th inch to make layers and have tall biscuits. Grease pan. Bake about 400 degrees for 12 minutes until slightly golden. Can brush with melted butter when fully baked. Cost is very budget friendly but will vary depending on which fat and liquid is used.
I use this same recipe....easy! If you tweak it a bit, you get scones :) 2 c flour 1/2 tsp salt 1/2 c sugar (plus 2 Tblsp for dusting the top...optl) 2 1/2 tsp baking powder 1 stick butter1/2c heavy cream or buttermilk (plus 2 Tblsp for brushing the top...optl) 1 egg 1tsp vanilla 1c to 1 1/2 c fruit or chocolate chips add the dry ingredients to a large bowl and give a quick mix. in a smaller bowl whisk the wet ingredients just to combine. add the wet ingredients to dry ingredients. its important to not over work the dough. basically just mix enough to combine everything well. i find using my hands works best. turn out to a parchment lined or non stick pan. form into a 8in circle or square roughly an inch thick. brush the top with the cream and dust with the sugar. cut into 8 wedges for the circle or 9 for the square. move them so there is about an inch between them. bake 400' 18-26 depending on if you like softer or crunchier. there are soooo many variants for scones. you can make them sweet BUT you can also make them savory.
Gaby, I compliment you on your channel. You are a cook/mom/wife I can relate to. Thank you for taking the time to teach us and to inspire us to do better😊❤
If you are making true "southern " gravy then you don't use butter. Milk or water gravy starts with seasoned(already used) grease. Many save their bacon dripping to make gravy. You can also use lard or something like canned crisco. If you are making sausage gravy, then use the fat from that. Add your flour to your grease. Water gravy isn't as good as milk gravy but it will be fine on your biscuits.
Thanks for this video! Am enjoying your recipies. At 73 years old I learned to make biscuits from watching Appalacha's Homestead on You tube. She does several videos but the easiest is where she teaches her teen aged son to make them. You can do it!
For breakfast gravy I always cook hot ground breakfast sausage, drain then add my flour to the sausage, stir, add my milk (can play with flour/milk ratio to get right consistency) and add black pepper to taste. It’s so delicious and easy and great over biscuits (canned, frozen or homemade) 😊 your chorizo gravy looks so so good! If you think it was too thick at the end just add a bit more milk:) (same if you have leftover gravy, you’ll have to add more milk when reheating)
I love your accent so much! Making biscuits is easier than you think - and you can use them in so many different ways. Also Bannock bread is like a fried biscuit - SO GOOD! ❤
Everybody has an accent depending on who speaks from any country lols... I was told an Australian likes Canadian accents, he said I had one roflz! How awesome right?😊 Even Eastern Canada has an accent compared to West Coast lols! My sisters is now like New Brunswick hee! Funny! 😅🇨🇦🙋🏻♀️
I've never seen chorizo in sausage gravy only the breakfast sausage. Saute some diced onion. Equal parts flour and whatever fat. Usually, I break up leftover breakfast or bulk sausage into the gravy so it's not very much. Add garlic powder, salt and lots of black pepper. The liquid can be any milk product or even the liquid from canned vegetables like corn, carrots or green beans. The vegetable liquid will give it a little different flavor but it is still good and budget friendly. Never pour vegetable liquid down the drain!
I really love your channel. I live in New Mexico so alot of this is normal food but i was never really shown how to make it properly. Plus stretching things like a bag of broccoli was the very best video ever! We are eating alot more plant based (vegetables). So thinking outside of the box is so fun! Thank you 🎉🎉🎉
Good job! My hubby likes sausage biscuits and gravy. I only use a little bit sausage, maybe 1/4 c. I make 2 C gravy, which is equal parts (1/4 cup flour and 1/4 cup fat) Then add 2 cups milk, any kind. Do like you and cook the meat then , remove and melt fat, add flour add salt and pepper, cook for a bit to remove flour taste, then add milk and stir till it thickens. Add sausage back in and stir. Now, here's how to "kick it up a notch". Cook an egg, sunny side up, put on top of biscuit and gravy. Ohhhhh, yeah! The extra biscuits are good with a bit of honey, peach preserves or any other jam. Yummm!
I just stumbled upon your channel today and I have been binge watching! Love your recipes - you've got a new subscriber in me. I am a chorizo fanatic - I have to make your chorizo gravy and biscuits. Like you suggested, I'm going to pop a fried egg on top! Thanks for all you do!!!
What a joy it is when I turn my computer on and see your smiling face and your excited to share us a new video to save us money. I have children your age so by that you know my age. I've been cooking now for 60 years. Watching your videos I'm learning new and delicious meals and saving money also. Again thanks for taking time out of your busy life to show us how to cook more frugal! ❤
🎉I’m a Latina married to a southern man. He prefers Jimmy Dean sausage. But there is no wrong or right way to make this as long as you like it. Once the sausage is browned, I add the flour in the same pan. Slightly cook the flour then slowly add the milk in as you whisk at the same time. I love your videos.
I LOVE biscuits and gravy. I make it with sausage, bacon, or both. Some onion is good too. Instead of flour to thicken I like to use bisquick (or pancake mix). I think it tastes better. 😁 You did a great job making it first time. Also, evaporated milk gives it richness if you don’t have fresh milk.
Great channel, and a wonderful resource for those who are of limited funds. A roux can be made with any fat, so for those that can't afford the butter, or want to keep the calorie count down, the flour can be added directly to the meat mixture with the fat and toast everything for about 2-3 min until one smells a hint of pie crust, or until you see the flour begin to brown. This is common in french cuisine. Turn off the heat and with the pan hot, add cold milk to eliminate lumps, and to prevent scalding of the milk. Add a crack of pepper and let it take the pepper in for at least 3 minutes to infuse. Salt to taste right before serving.
The easiest biscuits use self-rising flour and heavy cream. Like you just add enough cream to make the dough so you can pat it out and cut the biscuits using a glass dipped in flour. Just don't twist the glass when you cut them; I know that's important for them rising properly. And you don't pat them out thin; you want half an inch of dough. These are so, so light and good. If you don't have self-rising flour, add baking powder and salt to plain all-purpose flour, about a tsp of each to 2 cups of flour.
I have really enjoyed watching your videos! You have such a upbeat way about you! I have been on a limited budget, so have to repupose leftovers and usually make something new out of them, so not eating same thing over and over. I do not throw out food if I can help it. A store nearby has marked down produce that I get and then use or freeze for later, it's so nice getting a good deal on fruit and veggies, they've gotten so expensive! I'm going to try your bean recipe, it looked so good! And your tortillas, I've never made them, lol. Our Dollar tree store has them for 1.25/pkg so I buy theirs and they are pretty good but am sure homemade would be awesome! I love Mexican food, so am so happy I found your site and subscribed! I love your way of stretching your money. Thanks so much!
Use a little less milk and you can add water enough to make it thin enough to run off the spoon ! You did a really great job !! Enjoy ! Also when the gravy sits for a while you will need to add water to make it pour- able again ! Hope this helps you! I am enjoying your channel!
This is an amazing channel! Thank you for your ideas! I'm not sure if you like these, but we always wash our potatoes before peeling them, them put the skins in a bowl of water for an hour or so to pull off any excess dirt. Then, drain well and fry in a bit of oil with salt. Homemade potato chips/ skins! It was a special treat for us as children 😊
With staying on a budget look at bisquick for biscuits. A small box will cost around what a can of grands biscuits are in my area. Also a box will last you much longer and you can make as much or as little as you like. Homemade biscuits can be very easy to super complex depending on the recipe. For single people canned or bisquick is the way to go. For larger families or families with big eaters from scratch is the better deal.
My mom taught me for gravy and white sauce it's a ratio of 1 Tablespoon flour/1 Tablespoon butter/1 cup liquid. In this case, I would brown the sausage, then add 2 TB of flour, cook for 30 seconds then add 2 cups of milk. Use the sausage gravy instead of butter.
To make your gravy darker, you have to cook the flour in the pan with nothing, until it is light brown, then add the butter, milk, etc. this is a french style tylpoe sauce bechamel. It tastes very delicious. I always use it when I make a roast.
Oh my, it all looks delicious! Love homemade flour tortillas filled with beans and cheese or whatever is in the fridge. Microwave the potato and let it cool enough to peel it with just your fingers. This way, you only take the skin off to save cutting off any of the white part. OR when the potato is cooked (whichever way like microwave or baked) scoop out most of the white part leaving a little white part in the skin so you have a "boat" to fill with whatever leftovers to make another meal so all of the potato is eaten. Cut around the root and top of the onion to give about a tablespoon more onion. Then freeze the top and root to be used as some stock in soup, etc. The paper dry (totally dry) skin, but not the hard top or hard root, can be run through a blended and used as a rough cut onion seasoning. Freeze the uncooked jalapeno stem. Save up several stems to use as "free" homemade yogurt starter. Six stems (jalapeno, bell pepper) per quart of homemade yogurt. When you thaw the stems to make yogurt, that's the time to take off every little bit of pepper off the stem with your fingers and there should be enough to flavor a meal.
The biscuits and gravy looks delicious! My husbands favorite biscuits are the “drop biscuits” from the recipe on the bisquick box. They’re easy to make because you just drop spoonfuls of dough without having to roll it out. There are a bunch of recipes for drop biscuits from scratch online too.
You are the cutest .Love 💗 your style and excitement. As far as Gravy goes I like to mix my flour into the milk when the milk is cold. That way I will be assured of lumpless gravy. The only thing is when the heat hits the milk and flour you have to stir to avoid it siezing up. Hence a beautiful lump less gravy. And I think you did a super job of putting that gravy on those Biscuits.
me when i cook sausage gravy , cook sausage first and drain the extra greece from the pan you only need a little of the greece from the sausage then you add a little flour all purpase flour makes better gravy , and then you cote your sausage with it by stiring that flour in overthe sausage and when every piece if sausage is coated with the flour put in your milk put lots of it ,make sure it is way over the sausage then you stir it and stir it and stir it until it is thick to your liking but don't cookit under high heat though ,and your done it is so easy and so yummy, hope that helps .
I have the same set of knives. We never put knives in dishwasher it will make them unsharp. We also sharpen them with the knives sharpener ever 10th use.
When I make sausage or ground beef gravy, I brown meat don’t drain fat if you need more you can add oil. Add all of your milk at once which till thick. Season with salt and pepper. I like mine a little thin goes on biscuits easier.
Thanks for another great video. I don’t know Mexican cooking so it’s all new to me and a lot of fun. I am wondering if, instead of throwing them out, you could make a nice chilli oil by heating the seeds and the ends of the dried chillies in whatever oil you use for cooking? Maybe good for when there’s no chillies in the budget?
Try bisquick. It’s in the baking isle in my Walmart but I have seen it with the breakfast stuff before. You can make biscuits, pancakes, waffles, Tortillas, and a variety of other recipes by just adding water or milk
Gravy is looking great! You can never have too much ch gravy! When I was growing up, my grandmother made “weenies and gravy”. Cut up hotdogs into bite sized pieces and brown them. To make the gravy, it’s a one to one ratio…. Fat to self rising flour. If you like a dark gravy, brown the flour first, then add the fat to make the roux. Then use water or milk, salt and pepper. Serve over toast. Yum! Or you can use chopped beef and make something called “S.O.S.”
As long as you have fat rendering from the meat, you can make a roux for gravy out of it! I have used oil if I'm short on rendered fat. 😁 No butter needed. I use fat skimmed off pan drippings all the time for my gravies. Even when I roast meats like beef and poultry, the pan drippings make their way to being gravy. I big chunk my potatoes when I boil them as I think they retain more flavor. Smaller dice does cook faster, but the added surface area exposed to the water tends to water down the flavor. Small dice us great for frying, though!
