biscuits & gravy

Sausage gravy:

This recipe is adapted from Our Best Bites 


12-16 oz of breakfast sausage (hot/spicy)

1/4 heaping cup flour

3 cups of milk

Hot sauce 


Brown the sausage in a large pan/skillet. Once the sausage is about brown coat it with the flour. Stir. Reduce heat to medium-low and add 1 cup of milk. Stir. Once the mixture is thick and bubbly add the remaining two cups of milk. Stir in however many shakes of hot sauce you prefer. Cover gravy and allow to thicken up, stirring occasionally. Season with salt and pepper. 

*if your gravy isn’t thickening you can try adding either more flour or some cornstarch, just a little at a time.

Serve over biscuits. (Bisquick biscuits is what I make at the moment)

It’s my family’s tradition to top our biscuits and gravy with hard boiled eggs. 


cafe rio chicken


2 lbs chicken breasts

8 oz Zesty Italian dressing mix

1/2 tablespoon minced garlic

1 packet ranch dressing mix (mixed with 1/2 cup of water)

1/2 tablespoon chili powder

1/2 tablespoon ground cumin

directions: combine all ingredients in crock pot, cook on low for about 5 hours. Shred and serve on salads, burrito, tacos, etc. 

A Trip To Zion National Park

We had a family reunion with Sara’s side of the family. We stayed by the Zion Ponderosa Resort and got in a couple of hikes each of the three days we were there. We also went rock climbing, ziplining, atv-ing, and more. We did the Emerald Pools, Weeping Rock, The Narrows, Canyon Overlook, and Angel’s Landing trails. All of them were exceedingly beautiful. We are having a great summer break!