Tag Archives: Brunch

Non-Scratch Baking

Today, I did something that I don’t  normally do, I made a baked good from a box…  😮

I know, but I wanted to try something different that I saw at the Mega-Mart the other day.

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Sam’s Choice™ Wild Blueberry Muffin Mix.

I had been thinking of Wild Blueberry Muffins for a few weeks, and this seemed to fit the bill.

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Not bad lookin’ or smelling for that matter.

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I served them up this morning with some scrambled Eggs, Turkey Sausage, Cantaloupe and juice.  Now I’d say that’s a filling brunch; I give it a four star rating  ⭐ ⭐ ⭐ ⭐

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This kit comes with canned Wild Blueberries, you just add water, oil and 2 eggs.  It’ll bake up 6 jumbo Muffins that I think came out tender, with a nice crumb and we have plenty leftover for tomorrow.   That’s a win/win in my book.  😉

Gluten & Dairy Free Cauliflower Crust Mini Quiches

Gluten-free and Dairy-free dishes have been coming to the forefront in recent times.  Some folks choose to be GF and DF for health reasons and others just do.  My Friend, Missus Dear Friend is now GF/DF and Vegetraian for a little more than a year now.  This has nudged me onto that culinary path and researching recipes has been very eye opening.  I made this dish for our Easter Brunch Potluck (yeah, I know I’m behind, but what can I say, we’ve been busy).

GF/DF Cauliflower Crust Mini Quiches

1 head of Cauliflower

1 tsp. Salt

1 Tbsp. Olive Oil

1 tsp. Granulated Garlic

1/3 C. diced Sweet White Onion

½ C. Dairy-free grated Parmesan Cheese

Salt & Pepper to taste

6 Eggs, separated

Preheat the oven to 375⁰

*Rice the Cauliflower by either using a large holed Box Grater or whiz it up in a Food Processor fitted with its Metal Blade.

 

Place Cauliflower in a Microwave safe dish; stir in well the Salt and cook on high for 5 minutes.  Set aside to cool until you can handle it.  Transfer the now steamed Riced Cauliflower to a large piece of Cheesecloth, and wring as much of the water out as you can (this will take a lot of upper body strength, believe me!)

In a large bowl, whisk 2 of the Eggs; add the Cauliflower, Olive Oil, Granulated Garlic, Onion, Parm and S&P to taste, remembering that the steamed riced Cauliflower already has 1 teaspoon of Salt.  Combine well.  Spray a Muffin Tin well  and divide the Cauliflower mixture evenly in the cups.

I used a small round, flat bottomed glass to press the Cauliflower into each cup, pressing firmly, but you could just use your fingers, making sure to push the mixture up the side of each cup.  So what you’re doing is forming the crust on the bottom and side as evenly as possible.

Bake for 20-30 minutes until golden brown and set firm.

Whisk the remaining 4 Eggs and pour evenly between all of the cups.

 

Here’s where you can show your personality.  Add in any fillings (or not, plain is good too) that you like in a Quiche.  I chose leftover steamed Rapini with Garlic and Olive Oil, leftover sautéed Crimini Mushrooms with Olive Oil and Garlic, diced Tomatoes, freeze dried Chives and topped each with more DF Parm.  Bake 15-20 minutes or til the Eggs are set.

Allow to cool slightly before removing, using a plastic-disposable knife is best.

Serving Suggestion above, either warm or at room temp.

*Cooks Note: For convenience, just buy a bag of already Riced Cauliflower, also they stick like a son-of-a-gun!  Be sure to spray non-stick-spray liberally just before putting in the Cauliflower mixture.

Also, Mrs. DF later tried this recipe as well and used a silicone Muffin pan, works even better!

This was a lovely Easter Potluck Brunch, what a schpread!

(You’ll note that the only  Meat, Dairy or Gluten ((those are GF Crackers and Chips there)) is the Ham and Cheese Sandwich Platter meant for DH)

BACON, BACON, BACON, BACON!

Love it! Can’t get enough of it! GIMME!

Not so long ago, our two nephews came to visit during their Spring Break. Jack, the younger of the boys, asked me when we picked them up at the airport, “so Aunt Doni, I hear you’re a good cook. Is that true?” Well, Jack, this one’s for you.

The first morning’s menu was BACON! I made two trays of that glorious meat and it was gone in a flash. I had been thinking that we’d make sandwiches with the leftovers, yeah right!

A few days ago, I was on the phone with the boys Mom and she said that she got a great compliment on her bacon from Jack, “Mom that was Aunt-Doni-worthy bacon.”

 

 

I’m Getting Ready!

I took my Mother grocery shopping the other day, and you know how I like to shop… I LOOK at stuff. Mom, well, she has her list and goes up and down the aisle like a drill sergeant; not paying any attention to anything but what she knows and needs. When I pulled out my camera and started to take photos of stuff that I WISH  we could eat, she was all… “what are you DOING!” (sssshhhh, I haven’t told her that I have this blog) I told her that I was taking pictures of stuff that I am putting on the list.

Mom: “what list?”

Me: the list of things that we’ll have once we’re off of our diet, I mean different way of looking at food

Mom: “oh, that’s nice dear”

Well, she buys EVERYTHING that I wanted and said, “I’ll try it and let you know how it is”.

Thanks Mom.

Sometimes You Just Want Breakfast

That’s right. I love breakfast foods, anytime, any meal, my husband, not so much. He feels that one must eat breakfast before 10 o’clock in the morning. BUT, if you sell him on having Italian for dinner, he’s in, all in.

I was watching one of my recorded food programs on the DVR the other night and Lidia Bastianich made frittata three different ways. The smart gal that I am, I figure DH would eat that for dinner, right? This dish can take on any twist or turn that you can think of, or leftovers you might have in your ‘fridge. I had some leftover chicken Italian sausage, roasted sweet red peppers, mushrooms with garlic and one stray green onion. (SSSHHHH, don’t tell my husband, but I also had some ricotta cheese left over and threw that in too).

Once again, this one is not really a recipe, but I would say more of technique.

Depending upon the size of your pan and the number of folks you want to feed is how many eggs you want to use. For the two of use, I use 6-8 eggs, whisked together with some S&P in a large bowl and a 10 inch non-stick-oven-proof skillet with some olive oil heated on the bottom over medium heat. Pour in the eggs and put in whatever ‘goodies’  you like. I just plopped the cheese in a teaspoonful at a time randomly in the eggs mixture. Let this all cook, undisturbed until the eggs are about halfway set, but keep an eagle eye on the bottom so as not to scorch. Sprinkle some grated parmesan cheese (SSSHHHH) over the top and pop the pan into a preheated oven at 350⁰ and bake `til just set and the top browns, about 5 minutes, maybe, it depends on how thick your mixture is. Don’t overcook it though, give it a jiggle to see, because you don’t want a rubbery, nasty hunk of yuk. Carefully slide the beauty onto a plate and slice.

No, we didn't eat this all in one sitting!

No, we didn’t eat this all in one sitting!

Isn’t that a looker?  Serve warm or at room temperature. This makes a very nice breakfast, brunch, lunch or dinner selection. Pair with what you like, a green salad, toast, fruit, the sky’s the limit, and you might have leftovers again, or not…

 

Escaping The Heat

Living in the middle of the desert, you try to find ways to truly escape the heat when the mercury starts to rise beyond your comfort level. My husband and I are very fortunate to have good friends that we have known forever that live up North from us, in the high, cool desert of Prescott Arizona, the states territorial capitol. Sitting at some points over 5000 feet above sea level, with oodles of beautiful pines, it’s so much cooler than my hot kitchen, plus I don’t have to cook when we go here!

The food scene in Prescott has grown with the number of tourist it sees. There are so many different, unique and familiar types of cuisines available. On this trip we went to our two favorite places, Prescott Station on Gurley street in the heart of Prescott and Bonn-Fire, over in Chino Valley only a five minute drive away.

We started our trek North early, so I knew that we’d have breakfast on the road. AHA!

Spam Musubi

I had Spam Musubi in the deep freeze outside. A few days before we left, I put the little bundles of my joy  in the `fridge to defrost slowly. Then just as we were about to go out the door, I nuked `em to just barely warm and tossed them into a paper sack for the journey.

We met Mister DF at Prescott Station for lunch. Love this place! The menu hits all of the right notes. Whatever you think you might like to eat, they make it, or they’ll try their darndest to make you happy. We like to sit in the bar area, mainly so that the guys can watch the sports and news while they chat, and yes, men chit-chat just as much as women do, don’t let them fool ya’.

Prescott Station White Sangria

We had a different person serving us at the bar this time, Dave we found out is the local bee-keeper and only works at the restaurant seasonally. Shadow afforded us libations and suggests white sangria, WHAT? I’ll try that. They make theirs with their own recipe of Chardonnay, Muscat, pear brandy, triple sec, apple, peach and pear nectars, YUM-O-LICIOUS! It was so refreshing, and had to grab a hold of myself and not chug it down.

Prescott Station Ahi Salad

DH had the Ahi Salad Oriental with wasabi soy vinaigrette, the large size please.

Prescott Station Shrimo Taco Plate

Both Mister DF and I had the single shrimp taco plate, served with our choice of refried black beans and Mexican rice (which I actually ate, it was very good). The shrimp taco is grilled with Sonoran spices, topped with shredded cabbage, pico de gallo and papaya-mango aioli, that I requested they swap out for the smoked jalapeño aioli, very good!

After lunch, we went to check into our hotel, but our room wasn’t ready yet, so we cruised on over to the Court House were they had a bunch of vendors selling all kinds of goodies. As the heat of the day increased, we found ourselves at Frozen Frannie’s.  We had been there not so long ago with our nephews and really enjoyed it. Love this kind of frozen yogurt shop, serve yourselves, get it weighed and pay by the ounce, perfect on a hot day.

Once we got all settled in to the hotel, we moseyed on over to our friend’s home for a cocktail and then headed out for dinner.

Bonn-Fire in Chico Valley Arizona

Bonn-Fire in Chino Valley is wonderful. And HEH! Guy Fieri, we all sent the Triple D emails saying how you should check out this joint, DON’T!   We don’t want the world coming in, we had a heck of a time this past weekend getting a table! It was just as delicious as ever. We topped off our meals by sharing a piece of Carrot Cake, Oh My GAWD GOOD! As Missus DF said, it has visible vegetables in it; it can’t be bad, right?

Okay! Sunday Brunch, my favorite, especially back at Prescott Station.

As DH and I drove South, back towards the middle of the desert, we both commented on how odd we thought it was that we live in the “Big City” and yet inky-dinky Prescott was it ALL over us for places to eat.

Fresh Eggs, REALLY Fresh Eggs

Our DF’s who live up North in Prescott, have a chicken coop with six nice girls who provide them with fresh eggs. While we were there last, Missus DF took me out to the coop and two of the girls had JUST laid eggs.

Really Fresh Eggs

WOW! They were still warm.

They sent us home some eggs, so the next morning I got CRACKIN’

Really Fresh Eggs

I had some Trader Joe’s Chicken Sweet Italian Sausages, homes fries and scrambled some the eggs. It was delicious. Neither DH nor I had ever had an egg right from the hen before. I can’t say that they tasted any differently, but the novelty of it was fantastic.