Gluten Free Apple Cinnamon Muffins

About three months ago, a Trader Joe’s opened up in our town, which was also the first TJ’s I had ever stepped foot in. What an awesome store!! If you have never been to one, I am sorry. If you have, you know what I mean. We could never do all our grocery shopping there due to the limited selection, but I can always find those specialty items there that I can’t find anywhere else. Plus, they actually make my five year old WANT to go to the store, as he likes to play detective and they (at least ours does) always hide two stuffed goats in the store for the kiddos to find for a lollipop.

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If you have a TJ’s in a 50 mile radius of you and you have never been, go check it out. Make sure to bring a cold bag with you as I trust you will not leave empty handed!

Lately I have been making more gluten free recipes (long story, don’t ask) and some are great, and some not so great. The not so great ones are generally any that involve bread or baking. I had tried no less than 10 gluten free muffin recipes (which all were horrible) until I found this one. And go figure, it is on the back of the Trader Joe Gluten Free Flour bag. I will not lie and say these are better than a gluten rich muffin (still my favorite), but if you have to eat gluten free, these are a dang good second best. On the milk or dairy alternative, I use milk. Enjoy!

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Ingredients:
2 cups gluten free flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup agave sweetener
1/2 cup sunflower oil
1/2 cup milk or dairy alternative
1 teaspoon vanilla extract
1 cup applesauce

Directions:
Preheat oven to 350 degrees. Grease or line muffin pan. In a medium bowl, combine flour, baking soda, cinnamon and salt. In a separate bowl, whisk eggs, agave, oil, milk and vanilla and stir into flour mixture to combine. Stir in Applesauce. Scoop batter into muffin pan. Bake for 18-20 minutes.

Yields 18 muffins.

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Best Drop Biscuits

First I want to say, please pardon my absence over the last couple of months in the blogging world. It was a rough holiday season in many ways, but also a kind one in other ways. I do not plan on drowning you with the details, but wanted to say I am back and will be adding new recipes starting with these awesome Best Drop Biscuits.

In early December, I had to make an unexpected trip to New England and was staying with one of my sisters for a few days. Her and I always discuss food, as I am usually trying to pry her and her husbands great recipes out of them. But one night I was sitting in her living room flipping through her new cookbook, “The Complete Cook’s Country TV Show Cookbook). As it looks more like an encyclopedia than a cookbook, I was using her book marked pages to see which recipes caught her eye, as I would have needed a week to go page by page. I came across Best Drop Biscuits, and I am telling you since, I could not be much happier! I have tried in the past different biscuit recipes and either I fail, or they are too cumbersome to make. These on the other hand, are the most delicious ones I have had, and are tremendously easy to make. I typically have all the ingredients on hand anyways, so I can make them on a whim at almost anytime, which I have quite a few times now.

Enjoy!

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Out, cooled off for a couple of minutes.

Best Drop Biscuits

Ingredients

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

¾ teaspoon table salt

½ teaspoon baking soda

1 cup buttermilk, chilled

8 tablespoons unsalted butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing the biscuits

Directions

Adjust an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt, and baking soda together in a large bowl. Combine the buttermilk and 8 tablespoons of the melted butter in a medium bowl, stirring until the butter forms small clumps.

Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the batter pulls away from the sides of the bowl. Using a greased 1/4‑cup measuring cup, scoop a level amount of batter and drop onto the prepared baking sheet. Repeat with the remaining batter, spacing the biscuits about 1 1/2 inches apart. Bake until the tops are golden brown and crisp, 12 to 14 minutes.

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Potato and Sausage Hash

If you are all about breakfast for dinner as we are, then this is a must try. Not too mention it would be a great breakfast for a weekend morning, and leave your house smelling wonderful all day long! It has all the essentials for a great dinner. Meat, potatoes, and veggies, and then throw some eggs in there and you have a pretty complete meal! When I first saw this at Tracy’s blog, scratchitcook, I knew I had to make it. I was not disappointed!

Much like my migas recipe, this is an extremely tasty meal that can be personalized with any of your favorite ingredients. Change the meat and or veggies, and you can remake this recipe to suit your family’s tastes. The only changes I made from Tracy’s original is I used EVOO to cook in verse butter. Second, I added the bell peppers in at the beginning as I like them to not have a crunch to them, but be completely softened like the onions. The sausages I stuck on the outside grill a little while before dinner, and that grill flavor really complimented the dish well.

Enjoy!

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Potato and Sausage Hash

Ingredients

2-3 russet potatoes, diced

1 onion, minced

1 green bell pepper, diced

2 cloves of garlic, minced

1/3 cup cheddar cheese, shredded

2 sausage links, cooked and sliced (I used Johnsonville Italian Sausage)

1 tablespoon extra-virgin olive oil

Salt and pepper to taste

Directions

In a large skillet, heat oil on medium heat. Once heated, add onion, pepper, and garlic. Cook for 3-5 minutes or until slightly softened.

Add potatoes, and stir to incorporate. Increase heat to medium-high. Cook, stirring occasionally so the potatoes don’t stick, but not too often as you want the potatoes to obtain a crispy edge. Salt and pepper to taste.

When potatoes are close to done, stir in the sausage and cook for 2-3 more minutes until the sausage is heated through. Remove pan from heat, and stir in shredded cheese.

Serve with your favorite style of eggs.

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Tater Tot Hot Dish

This recipe comes from another one of my favorite food blogs to read, Sarah ‘n Spice. If you are a fan of Alton Brown on the Food Network, definitely check out her My Good Eats section as well, as she cooks every recipe from every show.

If you are anything like us, you like to make breakfast for dinner once in a while. We do it once every week or two, as everyone in our house loves breakfast foods, and it is usually a sure bet for the boys to eat a real good dinner. I am not sure this is a true breakfast casserole, but that is what I have always made it for in the past. It is really a just meat, potato, and cheese dish, wish some cream of mushroom soup to help give it some moisture.

So go ahead and make this for breakfast, lunch, or dinner, and you will not be disappointed at all. Oh, and it is super easy!

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Tater tots in a lightly sprayed pan. I was running behind, so I could not make the Tater Tot Army I was hoping for. See Sarah’s original for that one.

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The sausage cooked, drained, then with the milk and cream of mushroom soup added.

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Going into the oven (minus the foil) and then out of the oven. I had some really cranky hungry boys by this time, so I could not leave it in long enough to get nice and golden brown.

And of course I didn’t get a picture of it portioned on the plates. Maybe next time. Anyway, we served this with some basic scrambled eggs and biscuits. Very hearty, filling meal!

Enjoy!

 

Tater Tot Hot Dish

Ingredients

1 32oz bag tater tots

1lb ground beef (or sausage)

1 can cream of mushroom soup

1 cup whole milk

2 cups shredded cheddar cheese

Directions

Preheat the oven to 350 degrees. Arrange the tater tots on the bottom of a 9×13 pan (sprayed lightly with a non-stick cooking spray) in one single layer. Brown ground beef in a skillet. Add in cream of mushroom soup and whole milk. Simmer for 5 minutes. Pour the meat mixture over the tater tots. Sprinkle on cheese. Cover in foil, and bake for 30 minutes. Uncover and broil for 3-5 minutes until cheese is bubbling and golden brown. Slice and enjoy!

The recipe can be found at Sarah ‘n Spice.

Migas

If you have never been to Texas, you might be unfamiliar with the dish called Migas. It is a breakfast dish, however it is commonly eaten by folks for dinner as often as it is for breakfast, such as our dinner tonight. It is a versatile dish, that can be utilized to finish off any left over scraps of food you might have in the fridge. The base component is eggs (and sausage in my version) and then anything you wish can be added to it. I trust you can find it elsewhere, I just haven’t seen it outside of TX.

We eat ours with flour tortillas, basically making breakfast tacos. I serve these with breakfast potatoes as a side along with salsa.

A couple of popular variations include adding green and or red bell peppers. We have done that, but prefer ours without If you do, add them when you do the onions to the pan. You can also easily remove the sausage altogether.

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Just done cooking, fixing to wrapped in tortillas.

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We had some leftover migas, and my wife asked if I could make a few more tacos with them, then freeze. I did, and if it works out, she will have some awesome breakfast tacos to through in the microwave before heading off to work. I just hope they freeze well.

Migas

Ingredients

4 whole corn tortillas

1 whole jalapeno, seeds and membranes removed, finely diced

1 whole medium onion, chopped

6 whole large eggs

1 cup cheddar cheese, grated

8 oz Jimmy Dean Sausage

8 oz chorizo sausage

1/3 cup cilantro, chopped

1 tablespoon butter

1 tablespoon Olive Oil

2 tablespoons Half-and-half

 

Directions

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add sausage, chorizo, jalapenos and onions and cook until the meat is cooked through.  Then add tortilla pieces, stirring gently to combine.

Reduce heat to low. When the heat has decreased, pour egg mixture into skillet. Stir gently,  folding mixture as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.

Egg muffin (aka, a frittata)

Light, fluffy eggs that you can fill with just about anything you want. This is a good way to clean out some of that little bit of cheese, meat, or vegetables you have before you need to toss them. I used some deli sliced ham and freshly grated sharp cheddar cheese. I know when I make these for my wife, she will opt for some vegetables in hers. This makes this style wonderful, as you make many different flavor combinations in the same muffin tray.

I rarely have the chance to actually “cook” breakfast, typically settling for cereal, or a warmed up muffin. This morning was different, and I had some time to spare. I thought I would try to bake my eggs in a frittata type style, but only for a single serving, which for me is two eggs. It worked out perfectly, as the egg mixture split evenly between two muffin cups. So the portions below will make you two muffin size frittatas, and can easily be scaled up for more people. Served simply with toast, that was a very fulfilling breakfast.

Simple ingredients

Simple ingredients

Everything combined

Everything combined

Ready to go in the oven

Ready to go in the oven

Wonderful, fluffy result!

Wonderful, fluffy result!

Ingredients:

2 Eggs

1 tablespoon milk

Salt and Pepper

1/4 cup ham, cut into small pieces (or any meat and or vegetables you want)

1/4 cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees. Crack two eggs into a small bowl. Add milk, salt, and pepper. Whisk until the eggs are well beaten and everything is incorporated. Add ham and cheese, stir to combine.

Spray two of the muffin cups inside of your muffin tray with cooking spray. Evenly pour egg mixture into two cups. Place in oven and bake for 15-20 minutes, or until eggs are set and browning lightly on top.

Note: I let them sit in the tray for a couple of minutes once I removed from the oven. They popped right out when I flipped the tray oven onto a plate, and they were sturdy enough not to fall apart.

Enjoy!