Copycat KFC Gravy (so easy and quick!)


Date Published: Sept 5th, 2022 | Last Updated: Sept 5th, 2022
Author: Abby |Category: easy, <15mins, quick, healthy, low-cal, sauces
Serves: 4-6 | Prep time: 2 mins | Cook time: 5 mins

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KFC is one of the first fast foods I remember having when we first moved to Canada, and of course you HAVE to get the gravy when you have KFC. We were all obsessed with the gravy but my brother was the biggest fan of all. As the years went on and my older siblings moved away to uni, it was just my mom and I and we would occasionally get the Tuesday KFC deal at the food court in the mall near our house and the gravy has always been a staple. Now every time I have KFC gravy I’m transported back to the good ol’ family days of us huddled around a bucket with popcorn chicken. These days when Toby and I get KFC together, I always get a large popcorn chicken with not one, but TWO gravies because there’s only one gravy size in Australia and it’s never enough.

When I first came across this gravy recipe from RecipeTinEats, I was amazed by how quick and easy it was to make a copycat version of the KFC gravy and it’s also surprisingly low in calories. I’ve made it a bunch more times since with a few small tweaks. It goes amazing on everything, including these Healthy French Onion Meatballs.

Without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 Tbsps plain flour
  • 1/2 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 beef stock cube (concentration 1 cube = 1 cup)
  • 1 chicken stock cube (concentration 1 cube = 1 cup)
  • 2.25 cups (560ml) hot water
  • 4 Tbsps (60g) unsalted butter
  • Salt to taste

Directions:

In a small bowl, combine the flour, onion powder, garlic powder, and black pepper. Set aside. In another bowl dissolve the beef stock cube and chicken stock cube in 2 cups of hot water. Set aside.

Put a saucepan on MED heat and dissolve the butter. Add in the flour mixture from step 1 to the butter and mix until combined. Add in a quarter cup of the stock at a time to the pan and mix thoroughly between each addition, making sure there are no clumps. Once you’ve finished adding all of the stock, taste and add salt if needed. Add more hot water if you prefer a runnier gravy. Turn off the heat and serve!

Summarized Recipe:

Copycat KFC Gravy (so easy and quick!)

Date Published: Sept 5th, 2022 | Last Updated: Sept 5th, 2022
Author: Abby |Category: easy, <15mins, quick, healthy, low-cal, sauces
Serves: 4-6 | Prep time: 2 mins | Cook time: 5 mins

Ingredients:

  • 4 Tbsps plain flour
  • 1/2 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 beef stock cube (concentration 1 cube = 1 cup)
  • 1 chicken stock cube (concentration 1 cube = 1 cup)
  • 2.25 cups (560ml) hot water
  • 4 Tbsps (60g) unsalted butter
  • Salt to taste

Directions

  1. In a small bowl, combine the flour, onion powder, garlic powder, and black pepper. Set aside.
  2. In another bowl dissolve the beef stock cube and chicken stock cube in 2 cups of hot water. Set aside.
  3. Put a saucepan on MED heat and dissolve the butter. Add in the flour mixture from step 1 to the butter and mix until combined. Add in a quarter cup of the stock at a time to the pan and mix thoroughly between each addition, making sure there are no clumps. Once you’ve finished adding all of the stock, taste and add salt if needed. Add more hot water if you prefer a runnier gravy. Turn off the heat and serve!

Healthy “Creamy” Chicken Thyme Mushroom Spinach Soup


Date Published: Sept 5th, 2022 | Last Updated: Sept 5th, 2022
Author: Abby |Category: easy, healthy, low-cal, mains, appetizers, soups, vegetarian
Serves: 4 (as a main) | Prep time: 15 mins | Cook time: 30 mins

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The countdown is on to our wedding and thus our wedding diet is in full swing which means healthy, low-calorie meals that cut out the fat without compromising on flavour. This recipe ticks all the boxes. I love a good soup and I love a good mushroom dish. When you put two together, I’m loving life! This soup is PACKED full of mushrooms – 600g of mushrooms, to be exact; and it’s creamy without actually using any cream! The creaminess comes from a bit of flour to thicken it all up and soy milk.

Suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 600g white button mushrooms (400g chopped, 200g sliced)
  • 3 large enoki mushrooms, sliced (optional for extra texture)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsps plain flour
  • 4 cups (1 litre) chicken stock
  • 2 dried or 3 fresh bay leaves
  • 2 Tbsps fresh thyme leaves
  • 2 cups soy milk (optional, for extra creaminess)
  • 4 cups (100g) kale and/or spinach leaves, stalks removed, chopped
  • 2 cups shredded roast chicken

Directions:

In a large pot on MED-HIGH heat, add a drizzle of olive oil and sauté the 200g of sliced mushrooms and enoki mushrooms until tender. Remove from the pot and set aside in a separate bowl.

In the same pot, add another drizzle of olive oil and sauté the onion and garlic for a few minutes until the onion is soft and translucent. Add in the 400g of chopped mushrooms and continue to cook until the mushrooms are tender and turn a deep brown colour. Sprinkle the flour over the mushrooms and mix together for 1 minute until all the liquid is absorbed. Pour in a few splashes of chicken stock and mix it all together, scraping the sides and ensure nothing is clumped to the sides or the bottom of the pot. Pour in the remaining stock and add in the bay leaves and thyme leaves. Turn the heat up to HIGH and bring the soup to a boil. Once it boils, turn the heat down to LOW-MED until a simmer and let it simmer uncovered for 15 minutes.

After simmering, remove the bay leaves and remove from heat. Use a stick blender and blend the soup until smooth. (You can also pour it all into a blender if you don’t have a stick blender). Add in the soy milk and bring to a simmer again. Stir in the cooked mushrooms that was set aside in step 1, kale/spinach leaves, and/or shredded chicken (if using). Warm through and adjust salt and pepper to taste. Done!

Summarized Recipe:

Healthy “Creamy” Chicken Thyme Mushroom Spinach Soup

Date Published: Sept 5th, 2022 | Last Updated: Sept 5th, 2022
Author: Abby |Category: easy, healthy, low-cal, mains, appetizers, soups, vegetarian
Serves: 4 (as a main) | Prep time: 15 mins | Cook time: 30 mins

Ingredients:

  • 600g white button mushrooms (400g chopped, 200g sliced)
  • 3 large enoki mushrooms, sliced (optional for extra texture)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsps plain flour
  • 4 cups (1 litre) chicken stock
  • 2 dried or 3 fresh bay leaves
  • 2 Tbsps fresh thyme leaves
  • 2 cups soy milk (optional, for extra creaminess)
  • 4 cups (100g) kale and/or spinach leaves, stalks removed, chopped
  • 2 cups shredded roast chicken

Directions:

  1. In a large pot on MED-HIGH heat, add a drizzle of olive oil and sauté the 200g of sliced mushrooms and enoki mushrooms until tender. Remove from the pot and set aside in a separate bowl.
  2. In the same pot, add another drizzle of olive oil and sauté the onion and garlic for a few minutes until the onion is soft and translucent. Add in the 400g of chopped mushrooms and continue to cook until the mushrooms are tender and turn a deep brown colour.
  3. Sprinkle the flour over the mushrooms and mix together for 1 minute until all the liquid is absorbed. Pour in a few splashes of chicken stock and mix it all together, scraping the sides and ensure nothing is clumped to the sides or the bottom of the pot. Pour in the remaining stock and add in the bay leaves and thyme leaves. Turn the heat up to HIGH and bring the soup to a boil. Once it boils, turn the heat down to LOW-MED until a simmer and let it simmer uncovered for 15 minutes.
  4. After simmering, remove the bay leaves and remove from heat. Use a stick blender and blend the soup until smooth. (You can also pour it all into a blender if you don’t have a stick blender).
  5. Add in the soy milk and bring to a simmer again. Stir in the cooked mushrooms that was set aside in step 1, kale/spinach leaves, and/or shredded chicken (if using). Warm through and adjust salt and pepper to taste. Done!

Grilled King Oyster Mushrooms


Date Published: Sept 5th, 2022 | Last Updated: Sept 5th, 2022
Author: Abby |Category: easy, <15mins, appetizer, asian, sides, healthy, low-cal, snacks
Serves: depends on how much you make | Prep time: 5 mins | Cook time: 5 mins per batch

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This recipe is simple, so easy, and cooks up quickly! King Oyster mushrooms are perfect for grilling due to its texture and also has a great chew. It makes a super quick appetizer, side dish or a snack. There’s not much to this recipe other than slicing the mushrooms and grilling or pan-frying with some salt and pepper. Done!

You can make as much or as little as your want. The mushrooms shrink a little when you cook them so keep that in mind. I always double the amount I plan to serve because I snack on them as I wait for the next batch to cook because they’re so damn delicious.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Olive oil
  • King oyster mushrooms, sliced lengthwise to 1.5cm thickness (in any amount you want)
  • Salt & pepper

Directions:

In a large skillet or grill top on MED-HIGH heat, add a small drizzle of olive oil. Make sure the pan is very hot. Add the sliced king oyster mushrooms to the pan in a single layer (you may have to do this in multiple batches if you have a lot of mushrooms). Sprinkle salt and pepper over the top. Cook each side for 1-2 minutes until slightly golden brown. Remove from pan and repeat with the remaining mushrooms, adding in another small drizzle of olive oil each time. Serve immediately.

Summarized Recipe:

Grilled King Oyster Mushrooms

Date Published: Sept 5th, 2022 | Last Updated: Sept 5th, 2022
Author: Abby |Category: easy, <15mins, appetizer, asian, sides, healthy, low-cal, snacks
Serves: depends on how much you make | Prep time: 5 mins | Cook time: 5 mins per batch

Ingredients:

  • Olive oil
  • King oyster mushrooms, sliced lengthwise to 1.5cm thickness (in any amount you want)
  • Salt & pepper

Directions:

  1. In a large skillet or grill top on MED-HIGH heat, add a small drizzle of olive oil. Make sure the pan is very hot. Add the sliced king oyster mushrooms to the pan in a single layer (you may have to do this in multiple batches if you have a lot of mushrooms). Sprinkle salt and pepper over the top. Cook each side for 1-2 minutes until slightly golden brown. Remove from pan and repeat with the remaining mushrooms, adding in another small drizzle of olive oil each time. Serve immediately.