Notice of Blog Work

Notice:  There will be no new blog posts the weeks of April 16^th and 23^rd.

We will be working on the blog to try and improve it for you and be more user friendly.  The blog posts will start again on May 2^nd and will continue the same format as before.  I will have posts on Tuesday, Wednesday and Thursday each week.

Tuesday’s will be informative and let you know what recipes will be posted on Wednesday and Thursday of that week.  Occasionally, there may be an additional recipe on Friday.  That will be noted in the Tuesday post if it is to happen.

Thank you for your interest in my food blog,  Please share the link with family, friends and/or co-workers.

Breakfast Nachos (GF)

Breakfast Nachos (GF)

(8 servings)

Ingredients:

8 large Fresh Eggs

1 tbsp. Unsalted Butter

8 oz. Restaurant Style Tortilla Chips

½ lb. Bacon, cooked and crumbled

1 can (15 oz.) Black Beans, rinsed and drained

½ lb. Breakfast Sausage, cooked and crumbled

2 Green Onions, sliced

8 oz. Shredded Mexican Style Cheese

Toppers:

Sliced Pickled Jalapeno Peppers

Diced Tomato

Salsa

Sour Cream

Cilantro

Directions:

Scramble eggs in a large skillet with melted butter over medium heat until all most set.  On a rimmed baking sheet place parchment paper.  Spread half of the chips over parchment and top with half of the scrambled eggs evenly.  Next add half of each of bacon, beans, sausage, onion and cheese evenly.  Repeat the process with the remaining ingredients and place in a pre-heated 350-degree oven for 15 minutes or until cheese has melted.  Remove and add toppings and serve.

Note:               As always when making gluten-free food, double check that your ingredients are gluten-free.

Note:               You can change up some of the ingredients and toppings to create your own masterpiece.

Ideas for Future Efforts

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Hash Brown Pizza (GF)

Hash Brown Pizza (GF)

(4 servings)

Ingredients:

4 cups Shredded Hash Browns (GF), thawed

4 tbsp. Olive Oil

2 tbsp. Unsalted Butter

8 large Fresh Eggs

½ tsp. Salt

¼ tsp. Black Pepper

8 slices Bacon, cooked and crumbled

¼ cup Fresh Tomato, seeded and diced

1 cup Shredded Cheddar Cheese

Directions:

Line a baking sheet with foil and spray completely so pizza won’t stick.  Take 1 cup of hash browns and mix with 1 tbsp. of oil.  Form a - inch circle on baking sheet pressing together the mixture.  Repeat for other 3 pizzas.  Place in a pre-heated 425-degree oven for 20 minutes or until edges begin to brown.  While pizza crusts are in the oven, melt butter in a large skillet over medium heat.  Scramble the eggs, add salt and pepper and cook until just before being set.  Divide scrambled eggs between the 4 pizzas.  Top this with the bacon, tomatoes and cheese, in that order, evenly.  Put back in oven for an additional 5 minutes or until cheese has melted.  Remove from oven and serve.

Note:               As always when making gluten-free food, double check that your ingredients are gluten-free.

Note:               The fun thing about making these pizzas is you can change out the toppings.  They different meats, cheeses and vegetables to create your original favorite.

Ideas for Future Efforts

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Gluten-Free Unusaul Breakfast Dishes

This week features “Gluten-Free” recipes which I try to do every 4 weeks.  Breakfast recipes is the subject this time.  But not just your usual breakfast items.  On top of that, I believe all gluten eating folk out there will like them too.

Part of the excitement about these recipes is that you can change them up and never get bored.  There is a base concept here but you can create a wide variety of different tastes in the finished product.  So use your imagination and impress family and friends.

Also, as I have always advocated, you can make these recipes for lunch and dinner too.  Even a late night snack.

So we start off on Wednesday with “Hash Brown Pizza (GF)” and they are individual sized.  Then on Thursday comes “Breakfast Nachos (GF)” and although the recipe is for one big platter of nachos, you could make individual ones to please some consumers.

In other news, next week will be the end of my 6^th year of this food blog.  The start of the 7^th year follows that week as I continue to do this enjoyable adventure for me.

However, both of these weeks will not have any recipes.  I will be working on some design changes, correction of some errors and get ready to start year seven and beyond.

Thank you for checking in on my little world and I hope that it has been of some small help to you and others you know.  Please continue to help spread the link to this blog and I thank you in advance.

“Happy Cooking” until we return and a “Happy Easter” as well.

Mac 'N' Cheese with Crab

Mac ‘n’ Cheese with Crab

(4 servings)

Ingredients:

½ cup Panko Bread Crumbs

½ cup Grated Parmesan Cheese

2 tsp. Extra Virgin Olive Oil

1 tsp. Dried Thyme leaves

12 oz. Cooked Pasta (see note)

2 tbsp. Unsalted Butter

2 tbsp. All-Purpose Flour

¼ tsp. Kosher Salt

¼ tsp. Black Pepper

1/8 tsp. Cayenne Pepper

3½ cups Milk, warm

1 cup Grated Sharp White Cheddar Cheese

12 oz. Crab Meat (see note)

1 Green Onion, sliced ¼ inch thick

Directions:

Arrange oven rack to 5 inches from the broiler.  In a small bowl, mix panko, parmesan, oil and thyme and set aside.  In a large ovenproof skillet over medium-high heat, melt butter and add flour, salt and both peppers.  Whisk for about 2 minutes or until you have a light tan color.  Whisk in milk slowly until small bubbles appear at edge of pan and sauce begins to thicken (3-5 minutes).  Reduce heat to low and add cheddar whisking to melt and well blended.  Add crab and pasta gently mixing and heating through.  Spread mixture evenly in pan and top with panko mixture.  Transfer to a pre-heated broiler and broil until crumbs are well browned (1-2 minutes).  Remove, top with green onions and serve.

Note:               It’s your choice on the pasta shape you want to use in this recipe.  But there is more than just elbow macaroni out there.  Be inventive.

Note:               It’s best to use fresh crabmeat if possible.  If not, try the lump crab in a can.

Ideas for Future Efforts

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Sweet and Salty Mac 'N' Cheese

Sweet and Salty Mac ‘n’ Cheese

(8 servings)

Ingredients:

5 tbsp. Unsalted Butter

6 tbsp. All-Purpose Flour

3 cups Milk

2 cups Grated Parmesan Cheese

8 oz. Cream Cheese, cut up in small pieces

1 lb. Cooked Pasta (see note)

½ cup Honey

1 lb. Cooked Bacon, crumbled and divided

Directions:

I a large sauce pan, melt butter over medium heat.  Add flour, whisking to combine and cook 2 minutes.  Slowly add milk while whisking after reducing heat to low.  Cook until it slightly thickens, about 5 minutes.  Add the parmesan and cream cheeses.  Whisk until fully melted and then combine with the pasta.  Remove from the heat and add honey and ¾ of the bacon stirring to mix.  Pour into a buttered 2½ qt. baking dish and top with remaining bacon.  Place in a pre-heated 350-degree oven for 20 minutes and then serve.

Note:               It’s your choice on the pasta shape you want to use in this recipe.  But there is more than just elbow macaroni out there.  Be inventive.

Ideas for Future Efforts

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Mac and Cheese that's a Little Different

Continuing with “Comfort Foods” this week, this is probably the most common one of all.  I think everyone loves “Mac and Cheese” in some form or style.  I mean it was the go to food for most children as they grow up.  It was quick and inexpensive.  Mother’s loved it whether it was homemade or out of the box.

I know my children argued over which Kraft Macaroni and Cheese they liked best.  Two went for the original and one for the spiral package.  They insisted that the cheese sauce was different between the two.  I’m not sure but it probably was, at least for their taste.

So this week I have a couple of interesting recipes.  “Sweet and Salty Mac ‘n’ Cheese” is Wednesday recipe and it has honey and bacon in it for the sweet and salty.  Then Thursday for those who love Crab, it is “Mac ’n’ Cheese with Crab” to give a chance.

Next week I have some different breakfast dishes for those needing Gluten-Free recipes.  Gluten consumers will love them too.  Until then, “Happy Cooking” and please share this with others and give me some feedback as well.  Thanks.