Thursday, April 16, 2015

Baked Eggs in Muffin Pan (G-F)


Baked Eggs in Muffin Pan (G-F)
(12 eggs)

 
Ingredients:

Pan Spray
12 slices Deli Ham (see note)
12 tsp. Fresh Tomato, seeded & diced
6 tbsp. Shredded Cheese (your choice)
12 large Fresh Eggs
As needed Salt & Black Pepper

Directions:

Spray the cups of the muffin pan.  Place a slice of ham in each pushing it into the cup.  Now equally divide the tomatoes into the cups followed doing the same with the cheese.  Crack an egg into each cup and top with a little salt and pepper.  Pace muffin pan in a pre-heated 350 degree oven for 18 to 20 minutes.  Make sure the whites are cooked through.  You can adjust the timing based on how you like your eggs done too.  Remove pan from oven and serve immediately.  Use a rubber spatula to remove each egg cup.

Note:               Please double check ingredients to be sure they are gluten-free if serving anyone that should not have gluten.

Note:               The ham slices should be 4 to 5 inches square and thin enough to be easily pressed into the muffin cups.  Your choice on the flavor of the ham.

Ideas for Future Efforts
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Wednesday, April 15, 2015

Muffin Pan Eggs (G-F)


Muffin Pan Eggs (GF)
(12 servings)

 
Ingredients:

6 oz. Cooked Ham, Bacon or Sausage, diced
6 oz. Shredded Cheese (your choice)
8 large Fresh Eggs
¼ cup Milk
½ tsp. Baking Powder
½ tsp. Canola Oil
Pan spray

Directions:

Buy cooked sliced ham and dice into bite size pieces. Or buy and cook bacon and then chop into ½ inch pieces.  Or buy and cook sausage, crumbling it as you cook it.  Using one of these meats, spray regular size muffin tin (12 count) and divide meat equally into cups.  Next divide the cheese into the cups.  In a medium bowl, whisk together the eggs, milk, baking powder and oil.  Carefully divided between muffin cups.  Place in a pre-heated 375 degree oven for 20 to 25 minutes.  Remove from oven and let set in muffin tin for 5 minutes.  Omelets will release from muffin tin and easily removed to serve.

Note:               Double check your ingredients to be sure all are Gluten-Free before making and serving to people needing only G-F foods.

Note:               Use your imagination and try other ingredients.  Mushrooms, onions (both green & other types), spinach or fresh tomatoes are a few ideas to try.  Remember to use just a small amount of each ingredient and limit them to 3 total.  Create your own specialty to wow the crowds.  Have fun experimenting.

Note:               They eggs will fall some as they cool.  It’s not a problem.

Ideas for Future Efforts
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Tuesday, April 14, 2015

Gluten-Free Websites

First, I have had some technical difficulties in some of the changes I wanted to make to the blog's appearance.  I'm still working through them but will start with today to continue my Tuesday through Thursday posts.  I thank you for your patience in this matter.

It's "Gluten-Free" week again.  I'm trying to do them every 4 weeks.  Today I'm going to post several websites to help you in doing your own research or to get a question answered.  I will also list some companies that produce gluten-free foods.

I hope this will help you and/or family and friends.

This week I have 2 recipes using muffin pans to create different style egg dishes.  I try to have them as basic recipes that will let you be creative in some of the ingredients you use.  Have fun and enjoy them.  Also, they are great to serve to children too.

Wednesday's recipe is for "Muffin Pan Eggs (G-F)"  with "Baked Eggs in Muffin Pans (G-F)" on Thursday.

Below are the websites.

Celiac Disease Foundation
www.celiac.org

Gluten Intolerance Group
www.gluten.net

Raising Our Celiac Kids
www.celiackids.com (for Kids)

Canadian Celiac Association
www.celiac.ca

Gluten Free Dietitian
www.glutenfreedietitian.com

Mayo Clinic (Search: Celiac Disease)
www.mayoclinic.com

Companies that produce gluten free foods:

Amy's Kitchen
www.amyskitchen.com

Bob's Red Mill
www.bobsredmill.com

The Gluten-Free Mall (internet shopping)
www.glutenfreemall.com

Pamela's Product, Inc.
www.pamelasproducts.com

Magazine for Gluten-Free Information:

Gluten-Free Living
www.glutenfreeliving.com

Have a great week and please share the link to my food blog with family and friends.  Thank you.

Monday, April 6, 2015

Still Under Construction

I have had some technical problems in making changes to this food blog.  I have some changes done but still working on others.  Please bear with me a day or two as I get them all finished.  Thank you.

Cabana Boy

Thursday, April 2, 2015

Cinnamon Rolls


Cinnamon Rolls
(2 dozen)

 
Ingredients:

1 pkg. (1/4 oz.) Active Dry Yeast
1 tbsp. Sugar
¼ cup Warm Water (105-110 degrees)
1 cup Milk
1/3 cup Instant Vanilla Pudding Mix
1 large Fresh Egg
¼ cup Unsalted Butter, melted
1 tsp. Salt
3-3½ cups All-Purpose Flour
¾ cup Sugar
1 tbsp. Ground Cinnamon
¼ cup Unsalted Butter, melted
1½ cups Powdered Sugar
½ cup Unsalted Butter, room temperature
2 tsp. Vanilla
1 tsp. Water

Directions:

In a small bowl dissolve yeast, tbsp. sugar and warm water.  In a large bowl, beat milk and pudding for one minute and then let rest a minute.  Now add the egg, ¼ cup melted butter, salt and 2 cups of flour.  Beat on medium speed until smooth.  Stir in enough flour to form a soft dough.  Turn out onto a floured surface and knead until smooth (6-8 minutes).  Place in a greased bowl (remember to grease exposed dough too), cover and put in a warm area until doubled in size (about an hour).  In another bowl, mix the ¾ cup sugar with the cinnamon and set aside.  After dough has risen, punch down dough and divide in half.  Roll each piece out into 10x18 inch rectangle.  Brush each with half the quarter cup of melted butter and sprinkle half on the cinnamon-sugar mixture on each.  Roll up each rectangle starting with the long side and pinch dough to seal when finished.  Cut each roll into 12 equal portions and place in a 9x13 baking dish that has been greased.  Cover rolls and place in warm area until doubled in size (45 minutes).  Put dish in a pre-heated 350 degree oven for 20-25 minutes or until golden brown.  While letting cinnamon rolls cool a bit make frosting.  In a medium bowl, beat powdered sugar, soft butter, vanilla and water until creamy.  Spread over still warm rolls and serve.

Note                 I’m not into raisins but if you are, just add desired amount to each rectangle before rolling up.  Or add to just one and offer the rolls with and without raisins.

Note:               I like the gooey filling so I usually add a little more sugar and cinnamon to the mix.

Ideas for Future Efforts
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Tuesday, March 31, 2015

Starting 5th Year this Week

This week starts the beginning of the 5th year for my food blog, "Cabana Boy Cooks" and a big "Thank You" to all of you  that have checked it out.

My layout of the blog will be "UNDER CONSTRUCTION" this week.  I like to try and freshen up the look and function of the blog at each anniversary.  So there will be changes going on throughout the week.  I hope to have it finalized by Sunday night.

There will be a recipe this week on Thursday.  So do look for the post on Thursday for the "Cinnamon Rolls" recipe.  They are quite tasty so enjoy.

"Happy Cooking" until next week and please continue to share the link with family and friends.

Thursday, March 26, 2015

Hot Cross Buns


Hot Cross Buns
(4 dozen)

 
Ingredients:

2 (1/4 oz.) envelopes Active Dry Yeast
½ cup Warm Water (100-110 degrees)
1 cup Warm Milk (100-110 degrees)
½ cup Unsalted Butter, room temperature
½ cup Sugar
½ tsp. Salt
3 large Fresh Eggs
1½ tsp. Vanilla
5 cups All-Purpose Flour
1½ tsp. Ground Cinnamon
1 cup Raisins
Your favorite Powdered Sugar Frosting

Directions:

Combine yeast and warm water in a large mixing bowl and let stand 5 minutes.  Now add the warm milk, butter, sugar, salt, eggs and vanilla.  Beat on medium speed with an electric mixer until well blended.  Combine the flour and cinnamon in another large bowl and mix.  Gradually add to the yeast mixture continuing on medium speed.  Once all the flour mixture has been added continue beating for 2 minutes.  Stir in the raisins and place dough in a well-greased bowl.  Grease top of dough too.  Cover and let rise in a warm place until doubled (about 2 hours).  Remove from bowl and punch down.  Cover again and let rise another 30 minutes in a warm place.  Now turn out dough onto a well-floured surface and roll out to a ½ inch thickness.  Cut with a 2 inch round cutter and place on a lightly greased baking sheet.  Rework dough as needed to cut out 4 dozen buns.  Cover and let rise until doubled (about 45 minutes) in a warm place.  Uncover and place in a pre-heated 350 degree oven for 20 to 25 minutes or until lightly browned.  Let cool 10 minutes before icing in an X pattern on each bun using your favorite powdered sugar frosting.  Serve warm or at room temperature.

Note:               I’m not a raisin person.  So you might try dried cranberries or cherries in place of the raisins.

Note:               I use half sheet pans (approximately 13x18 inches) and place the rolls 4 by 6 for 2 dozen on each sheet pan.

Ideas for Future Efforts
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