f Sarah Lynn's Sweets

Spicy Sausage and Biscuit Sandwich

During the busy work week, my typical breakfast consists of oatmeal, toast, or anything quick and easy! Whenever we have a lazy Saturday, though, we enjoy cooking a big breakfast. One of my favorite breakfast dishes are my lemon blueberry pancakes

We recently tried a spicy, cheesy twist on a sausage and biscuit sandwich that is delicious. It's based on a Pioneer Woman recipe, with a few modifications. The bread for the sandwich is a cheddar biscuit seasoned with cayenne - yum! These were my first attempt at making biscuits by scratch on my own, usually my husband takes care of the biscuits. It's another recipe I can mark off of my recipe bucket list!

The sandwiches have the flavor kicked up another notch by seasoning the sausage patties with cayenne.

Spicy Sausage and Biscuit Sandwich ingredients:
  • 3 cups all-purpose flour
  • 1/3 cup powdered milk
  • 5 tsp baking powder
  • 1 tbs sugar
  • 2 tsp cream of tartar
  • 2 tsp kosher salt
  • 1 tsp cayenne pepper (more or less depending on your taste)
  • 1 stick cold butter, cut into bits
  • 1/2 cup shortening
  • 1 cup grated Cheddar
  • 1 1/2 cup buttermilk
  • 4 tbs melted butter
  • Breakfast sausage seasoned with cayenne pepper

    Spicy Sausage and Biscuit Sandwich instructions:
    • Preheat oven to 450F
    • Whisk together flour, powdered milk, sugar, cream of tartar, salt, and cayenne pepper
    • Use a pastry cutter to blend in butter bits and shortening, blend until combined
    • Mix in cheese
    • Fold in buttermilk
    • Flour a surface and turn dough out onto the surface
    • Fold dough and press into a circle around 1 inch thick
    • Cut out biscuits with biscuit cutter or glass
    • Place biscuits in cast iron skillet
    • Brush with butter
    • Bake 10-12 minutes
    • Fry sausage patties in a skillet over medium heat until cooked through
    • Season both sides of sausage patties with cayenne pepper
    • Create delicious spicy sandwich with biscuit and sausage

    Chicken Salad Croissant

    Chicken salad is one of my favorite sandwiches, especially when it comes on a flaky, buttery croissant. I love the tang and crunch of this classic dish! When you order it at a restaurant, though, you never know quite what to expect...there are so many versions. I've had so many different styles that I've enjoyed, but I do have a few preferences. For example, I really don't like grapes in my chicken salad. I don't know what it is, I enjoy snacking on grapes...but I am not a fan or them in my sandwich. Pecans and celery, though, are a must. The flavor and crunch makes the sandwich!

    I was craving chicken salad the other day, so I decided I would try and make my own so I could have it exactly the way I prefer! I have a bucket list of recipes I've been wanting to try or dishes that I wanted to try and make a homemade version of, chicken salad was on this list. I noticed a recipe in a cookbook my mom gave me recently for one of my favorite restaurants back home. This recipe is pretty basic, but it was delicious! I made a batch up and ate off of it all week for lunch. Next time, I'd like to experiment with some additional herbs to enhance the flavor, but this is a quick and easy version that still tastes great.

    I made a few changes to the recipe including leaving out the grapes, shredding the chicken rather than cubing, and using low-fat mayonnaise.

    Chicken Salad Croissant ingredients:

    • 2 cups shredded cooked chicken (or cubed, I just prefer shredded in a sandwich)
    • 1/2 cup finely-chopped celery
    • 1/2 cup chopped pecans
    • 1/2 cup low-fat mayonnaise
    • 1 tsp salt
    • Dash of freshly cracked black pepper
    • Croissants
    Chicken Salad Croissant instructions:
    • Shred cooked chicken breast
    • Chop celery and pecans
    • Combine chicken, celery, pecan, mayonnaise in a bowl
    • Season with salt and pepper
    • Mix together to combined seasoning throughout
    • Refrigerate 1-2 hours before serving
    • Using a bread knife, carefully slice croissants down the middle
    • Spoon chicken salad in croissants and enjoy!

    Spicy Baked Zucchini Fries with the Perfect Crunch

    It's only a few weeks until National Zucchini Day on August 8. Zucchini is a food that I used to dislike, but now I can't get enough of the delicious vegetable! I've featured zucchini in several of my favorite dishes:

    Today's zucchini dish tops my list of favorite recipes! I've been wanting to try the recipe out for a while, but I wasn't sure about the Parmesan cheese...I'm not a huge fan. But, I recently saw some hot pepper seasoned grated Parmesan cheese in the grocery and was intrigued! It inspired me to take a spicy twist on the baked fries. The black pepper, seasonings in the Parmesan cheese, and the red pepper flakes all contributed to a nice level of heat. I even added some red pepper flakes to the marinara sauce I dipped them in!

    Once I had the spices figured out, I still had some reservations. I love fried zucchini, but it's hard to replicate the delicious crispiness with baking. Amazingly, these zucchini zucchini fries have the PERFECT crunch, though! It's nice to have a healthier alternative to fried zucchini, without sacrificing flavor or crunch. The Panko breadcrumbs are the key to this texture. I use the breadcrumbs for my baked macaroni and the fake fried chicken recipe that I love!!

    Here's how I made the delicious, spicy zucchini fries -

    Spicy Baked Zucchini Fries ingredients:
    • 1/2 cup Panko breadcrumbs
    • 1/4 cup hot pepper seasoned grated Parmesan cheese
    • 1/2 tsp Italian seasoning
    • Salt, black pepper, and red pepper flakes to taste
    • 2 zucchini, halved lengthwise and cut into fries
    • 1/4 cup all-purpose flour
    • 1 egg, beaten
    Spicy Baked Zucchini Fries instructions:
    • Preheat oven to 425F
    • Coat baking sheet with nonstick spray
    • Combine Panko, Parmesean, and seasonings
    • Dredge zucchini in flour, dip in egg, dredge in Panko mixture
    • Place on baking sheet
    • Bake 20 minutes
    • Cool for a few minutes
    • Dip in marinara sauce or your favorite dipping sauce