Chef Becky’s Biscuits and Gravy…Best Buttermilk Biscuits & Sausage Gravy EVER!!!

This recipe will knock your socks off!!! Flaky tender biscuits smothered in rich, flavorful sausage gravy will really stick to your ribs!!!

Biscuits & Gravy


  • 6 cups self-rising flour
  • 1/3 cup sugar
  • 2 1/4 teaspoon kosher salt
  • ¾ cup butter, cold and unsalted, cut into tiny pieces
  • 2 ½ cups buttermilk, whole, not low-fat
  • 2 ½ cups heavy cream
  • 1 ½ cups all-purpose flour
  • Non-stick spray for the baking dish
  1. Spray baking pan with non-stick spray.
  2. In the KitchenAid mixer, add the self-rising flour, sugar, and salt. Add the butter pieces and mix on low first, and then on medium low speed until the pieces are the size of a pea, about 1 minute.
  3. Add the buttermilk and heavy cream to the flour and butter mixture. Briefly mix on low speed with the mixer, turning it on for a couple of seconds and then off to scrape the sides of the bowl. Repeat until just combined. DO NOT OVERMIX. It’s OK to have pockets of flour and chunks of butter.
  4. Put the All Purpose flour in a shallow bowl. Using 1/3 cup scooper, scoop out a heaping portion of the batter and drop it into the flour. Sprinkle some flour on top, pick up the dough, cup it in your hand, and shake it gently so the excess flour falls away.
  5. Arrange the biscuits snugly in a pan.
  6. Bake at 450 degrees for 10 minutes, or until the biscuits start to brown, then reduce heat to 375 degrees and bake until the biscuits are light brown all over, about 25 minutes longer.

Sausage Gravy

  • 1 1/2 pound pork sausage, breakfast flavor
  • 1/3 cup bacon fat (may or may not be needed)
  • ½ cup flour
  • 3 cups whole milk
  • 3 cups heavy cream
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoons pepper
  • ¾ teaspoon thyme, dried
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  1. Place a medium Dutch oven over medium-high heat. Add sausage and sauté, stirring occasionally. Break meat into small pieces, and cook until lightly browned.
  2. Scoop out the crumbled meat. Leave the fat in the pan. If the sausage did not release much fat, you may need to add bacon fat to the pan. You will need 1/3 cup total fat. Add 1/2 cup all-purpose flour. Stir well, and cook for 3 minutes. Smooth out the lumps and stir constantly.
  3. Whisk in the milk into the roux a little at a time. Stir and smooth out any lumps. Continue adding the milk. Whisk in the cream and bring mixture to a boil. Lower the heat to a slow simmer.
  4. Add the sausage, garlic powder, onion powder, black pepper, thyme, and cayenne. Continue to cook for 30 minutes.
  5. Stir frequently to make sure the bottom does not burn.
  6. Add the salt. Stir well, and serve over the hot biscuits.

Recipe adapted from Chef Lisa Schroeder, owner of Mother’s Bistro in Portland Oregon.

Chef Becky’s Garlic & Rosemary Chicken Skewers

My tender chicken skewers with a tasty sauce will knock your socks off!!!

Grilled Rosemary & Garlic Chicken Skewers

  • ¼ cup olive oil
  • ½ cup ranch dressing
  • 3 tablespoons Worcestershire
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • ¾ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon sugar
  • 6 chicken breasts, cut into 1 inch cubes
  • 12 to 15 heavy duty skewers
  • Soak bamboo skewers in water for 1 hour.
  1. In a large bowl, combine the olive oil, ranch dressing, Worcestershire, rosemary, lemon juice, vinegar, garlic powder, sugar, and lemon juice.
  2. Cut the chicken breasts into 1 inch cubes. Place into bowl of marinade. Stir well, and refrigerate for 1 hour.
  3. Soak bamboo skewers in water for 1 hour.
  4. Thread the chicken onto skewers.
  5. Preheat grill to medium heat. Lightly oil the grates.
  6. Place skewers onto grill and brush with marinade. Grill chicken skewers for 4 minutes. Turn skewers over and grill for 4 to 6 more minutes, or until chicken reaches 165 degrees.

Chef Becky’s Beer Cheese Sausage Dip is Perfect for Tailgating!

Spicy, creamy, and delicious! My Beer Cheese Dip uses Ninkasi’s Helles Belles Lager, lots of cheese, onion, and garlic! Perfect to make ahead of time to serve at your tailgater or party at home!

Beer Cheese & Sausage Dip

  • 19 ounces Hot Italian Sausage, casings removed
  • 2 cups yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup lager, Ninkasi’s Helles Belles
  • 3 cups cheddar-jack cheese blend
  • 8 ounces Neufchatel cream cheese, softened
  • 2 teaspoons Worcestershire
  • 2 teaspoons Tabasco pepper sauce
  • ½ teaspoon black pepper
  • ½ cup green onion, sliced
  • 12 ounces Frito Scoops corn chips
  1. In a large skillet, cook the onion for a few minutes, so it begins to soften. Add the sausage and garlic, and cook over medium heat. Break up the sausage into small pieces as it cooks.
  2. Add the cream cheese and stir until it has melted.
  3. Add beer, shredded cheese, Worcestershire, Tabasco, and salt and pepper to taste.
  4. Stir well and bring it to a simmer.
  5. Pour into a 13 X 9 oven safe baking dish.
  6. Top with the sliced green onions.
  7. Bake uncovered in a 375 degree oven for 15 minutes.

Chef Becky’s Triple Berry Parfait with Lemon Whipped Cream

Chef Becky’s Triple Berry Parfait

  • 1 ½ cups heavy cream
  • 5 tablespoons sugar
  • ¼ cup lemon juice, fresh
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla

For Berries

  • 1 cup strawberries, sliced
  • ½ cup blueberries
  • 1 cup raspberries
  • 3 tablespoons sugar
  • 4 teaspoons lemon zest
  • 1 bunch mint, for garnish
  • 6 clear glass cups, for serving
  1. Chill a glass or stainless steel bowl in the freezer for an hour before mixing the whipped cream.
  2. Toss berries with 3 tablespoons sugar and set aside.
  3. Beat whipping cream, 5 tablespoons sugar, lemon juice, and extracts in a large chilled bowl on high speed until soft peaks form about 2 1/2 minutes.
  4. Layer mousse and berries in dessert dishes. Repeat layers a second time. Sprinkle with lemon zest. Garnish with a sprig of fresh mint.
  5. Serve immediately.

Chef Becky’s Fish Tacos with Cilantro-Lime Ranch Dressing

You’re going to LOVE my Fish Taco recipe! It’s SO delicious, easy, and healthy!

Fish Tacos with Cilantro-Ranch Dressing


  • 1 pound white fish, such as tilapia
  • 1 teaspoon olive oil
  • 1 teaspoon Old Bay seasoning
  • 1 ½ teaspoons cumin


  • 12 ounces package shredded cabbage coleslaw-style
  • 3 tablespoons lime juice
  • Salt and pepper

Cilantro Ranch Dressing

  • 1 cup ranch dressing
  • 1 cup cilantro
  • ¼ cup lime juice
  • 8 white corn tortillas
  1. Add oil to a large non-stick pan.  Sprinkle fish with Old Bay and cumin.  Place in the pan to cook when the rest of the components are ready.
  2. In a large bowl, toss lime juice over the coleslaw.  Salt and pepper to taste.
  3. In a mini food processor, combine the ranch, cilantro, and a little lime juice to taste.  Blend until sauce is bright green.
  4. Fry fish, and cook through, about 5 minutes.  I like to cut the tilapia filets in half the long way to make slender pieces to fit in the taco.
  5. Cover the tortillas with a damp paper towel and microwave on high for 45 seconds.

Serves 4


  1. Tortilla
  2. Fish
  3. 1 tablespoon cilantro ranch dressing
  4. 1/2 cup cabbage
  5. 2 tablespoons cilantro ranch on top of coleslaw

Chef Becky’s Spinach Salad with Hot Bacon Dressing

Who doesn’t love bacon in their salad? In this episode I prepare a flavorful salad with bacon, hard boiled eggs, sunflower seeds, red onion, and spinach.

Chef Becky’s Spinach Salad with Hot Bacon Dressing

  • ½ pound baby spinach
  • 6 ounces thick bacon, cut into ½ inch pieces (save ¼ cup bacon fat for the dressing)
  • ½ red onion, sliced
  • 3 large eggs, hard boiled
  • 1/3 cup roasted sunflower seeds


  • ¼ cup bacon fat
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons Dijon mustard
  • 1 pinch kosher salt
  • ¼ teaspoon black pepper
  1. Boil the eggs for 10 minutes and chill in ice water.
  2. Chop the bacon and fry until crispy. Remove the bacon and leave about 1/4 cup of the bacon fat in the pan. Add the sliced red onion and heat for 1 minute. Whisk in the red wine vinegar, sugar, and Dijon mustard.
  3. In a large bowl, toss the spinach with the onion and hot dressing. Gently stir in the bacon and sunflower seeds, and then divide on plates.
  4. Slice the hard boiled eggs and arrange on top of the salad.

Chef Becky’s Kickin’ Chicken! Beer Can Chicken, for your Grill!

Succulent and flavorful chicken with a kick!

Chef Becky’s Kickin’ Chicken

  • 1 5lb chicken, whole
  • 1 12 ounce can beer, soda, or water
  • Rub Recipe
  • ¼ cup paprika
  • 1 tablespoon cayenne
  • 1 tablespoon black pepper
  • 3 tablespoons garlic powder
  • 1 ½ tablespoons onion powder
  • 3 tablespoons salt
  • 1 tablespoon oregano, dried
  • 1 tablespoon thyme, dried
  • Special equipment: “Beer Can Chicken” Roasting Rack and a sturdy foil pan
  1. Combine the rub ingredients and place in a small plastic container.
  2. Pour out half of the liquid from the 12 ounce can. Place can in the holder, in the center of the roasting rack. Place this rack in a sturdy foil pan.
  3. Working in a sink, wash chicken and remove the giblets. Trim excess globs of fat and trim the tail off. Pat chicken dry with paper towels. Carefully loosen the skin covering the breasts and thighs.
  4. Pour about two tablespoons of rub under the skin of each breast and coat the meat evenly with spices. Repeat this step with the thigh meat. Next, apply about ½ cup of the rub on the chicken, and rub it all over the skin. With the remaining rub, sprinkle it inside the cavity of the chicken.
  5. Lift the chicken and place it over the roasting rack, inserting the can into the cavity of the chicken. Tuck the wings in near the thighs so they do not burn.
  6. Preheat one side of your grill to medium (350 degrees) for indirect grilling. Place the foil pan containing the chicken and rack next to the heat source (but not over the heat source). Close the lid and grill for approximately 2 ½ hours.
  7. Check for doneness using a meat thermometer inserted into the thigh. Cook until the thigh meat reaches 165 degrees. Let chicken rest 10 minutes before carving.

Chef Becky’s Shrimp Crostini, a Tasty Appetizer!

This appetizer will blow you away!!! Shrimp, cheese, green onions, and spices on baguette. Perfect for any occasion!

Shrimp Crostini

  • 8 ounces baby shrimp, cooked, thawed, and roughly chopped
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon white pepper
  • 2 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon dill weed
  • 1/4 cup green onion, minced
  • 1 cup parmesan cheese, grated
  • 1 large long loaf of baguette
  1. In a medium bowl, combine the mayonnaise, Old Bay, white pepper, garlic, lemon zest, dill weed, green onion, and the parmesan cheese. Stir well. Add the chopped shrimp.
  2. Slice the baguette in to ½ thick slices. Arrange on a parchment lined cookie sheet.
  3. Spread 2 teaspoons of the shrimp filling on top of each piece of bread. Spread the filling to cover the bread.
  4. Bake in a 400 degree oven for 8 to 9 minutes. Serve immediately.

Chef Becky’s Stuffed Mexican Shells

Jumbo pasta shells filled with Mexican seasoned beef, cheese, corn, salsa, and olives. A client favorite!

Stuffed Mexican Shells

  • 12 ounces jumbo pasta shells
  • 1 pound lean ground beef
  • 2 cups salsa
  • 12 ounces tomato sauce
  • 1 ½ cups corn, frozen
  • ¾ cups sliced olives, drained
  • 7 ounces diced green chilies
  • 1 teaspoon kosher salt
  • 1 cup Mexican cheese blend (for the filling)
  • 1 cup Mexican cheese blend (to sprinkle on top)
  1. In a large stock pot, bring 3 quarts of water to a boil. Add 1 tablespoon salt, and then the shells. Stir and return to a boil. Boil for 10 minutes, stirring occasionally. When time is up, drain the shells and rinse with cold water.
    In a wide skillet, cook the ground beef. Break it up with the back of a spoon. Add the corn, sliced olives, salt, salsa, tomato sauce, green chilies, and 1 cup of the cheese. Stir well.
  2. Fill shells with 3 tablespoons of filling each. Once all of the shells have been filled, arrange them nicely in a baking dish that has been sprayed with non-stick spray. Top with remaining cheese.
  3. Bake uncovered at 375 degrees for 30 minutes.

Chef Becky’s Asparagus & Ham Bundles…an Easy Appetizer!

Kick it up with this quick appetizer is easy and elegant! A perfect side dish for Easter brunch, or a dinner party!

Asparagus & Ham Phyllo Bundles

  • ½ package Phyllo dough, thawed
  • Olive oil spray
  • 3 ounces Black Forest ham, cut in half
  • 1 pound asparagus, 2 inches trimmed from the bottom
  • 3 tablespoons Dijon mustard
  • Kosher salt
  • Black pepper
  • 3 tablespoons Parmesan cheese
  1. Unroll phyllo dough and cut in half the long way. Lightly mist the sheets of phyllo dough with olive oil spray. Place ½ of one slice of ham near the end of the phyllo. Place two asparagus spears on top of the ham.
  2. Dot the asparagus with a bit of Dijon mustard (about ¼ teaspoon per appetizer).
  3. Roll the phyllo up around the asparagus. Place on a cookie sheet lined with parchment paper.
  4. Repeat steps until you run out of asparagus.
  5. Lightly spray the assembled bundles with olive oil spray. Sprinkle with kosher salt and black pepper. Lastly, sprinklewith Parmesan cheese.
  6. Bake in a 400 degree oven for 18 minutes.