Blueberry French Toast casserole

I now know for sure that I dream of food, in high def at 1080pi because I saw this dish so clearly lastnight. I woke up this morning (or did I even go to sleep...Idk) wanting to bake something blueberry-ish and this is what happened

I made my first Blueberry pie

Yassss I did but I was over excited to taste it I cut into it too early. The taste of sweet and tart oh yeah topped with whipped cream

Leftovers for breakfast

Leftovers for Breakfast

 

This morning I wondered what to do with the tortillas staring at from top of the microwave. I wanted something simple and this is what turned out.

 

I USED...

A few sprigs of flat parsley chopped, fresh cilantro chopped, one whole green onion thinly sliced separate the green from the white, one whole egg, one egg white, heavy cream approx. 1 TBSP, 1 slice Swiss cheese cut into 4 squares, 1/4 cup grated Parmesan cheese, 2 cups fresh baby spinach, Ghee, sea salt, pepper flakes, vegetable oil, 1/2 TBSP butter and some Olive oil, 2 corn tortillas, 1/4 cup x 2 leftover cooked black rice.

-To start, I fried the tortillas in vegetable oil (using just enough oil to fry them NOT deep fry them) until golden on both side, drain on paper towel, set aside.

-Then, whisk the eggs in a bowl with the heavy cream and any seasoning you like. I used garlic powder, curry powder, pepper flakes, sea salt, parsley, cilantro, and whites of the green onion

-Heat a med - lrg skillet with Ghee (if you don't have Ghee use the 1/2 TBSP of butter + a little Olive oil) over medium heat, sauté the spinach, then pour in the eggs, reduce the heat and swish around the eggs to evenly distribute the mixture to cover the skillet.

-Cook on reduced heat until the eggs settles, add the Parmesan cheese, cook until it melts, at this point the edges of the eggs should be dry, remove skillet from heat and divide the eggs in half using a spatula and fold over

-Using a  two 1/4 microwavable measuring cup heat the black rice up with a few drops of Olive oil until heated

-Arrange the tortillas on a plate, top with folded eggs, the black rice, Swiss cheese, and green onions
-Serve with salsa or seasoned dice Roma tomatoes

 

                                                                              ENJOY!!!

 

Mini Swiss cheese burgers

 BISQUICK IS MY NEWEST BFF

This a one of many quick, easy and fun meals made in minutes

All you'll need are:

 THE BURGER MIX                                                     BAKINGMIXTURE        

1 lb. Lean ground beef                                                   1/4 cup heavy cream

*** (can be made with ground turkey)                          1/4 low fat buttermilk                        

1 medium onion                                                             1/2 cup Bisquick

8 sml - med sized mushrooms sliced                             2 eggs

1 TBSP Worcestershire sauce                                         

1 tsp. garlic powder 

3 slices of low-fat Swiss cheese                                                GARNISH

   -cut into 12 squares                                                                 1 steakhouse tomato diced

1 cup reduce fat shredded Cheddar cheese                                  - seasoned with dried basil, cilantro

2 tsp. of the fat/salted portion of  homemade Ghee                     - olive oil, garlic powder

***or 1 tsp. salt                                                                           Catsup, Mustard, or BBQ sauce 

***You can even season this with steak seasoning

remember it's a burger go for it!!!          

                                                

HERE'S WHAT YOU DO

1) Preheat the oven 375 degrees, spray a muffin pan with cooking spray

***if using a large size muffin pan then spray only 6 molds and double up on portions

2) In a med-lg. skillet cook and brown your mushrooms using Ghee, butter or vegetable oil ( I used Ghee), then set aside

3)  In the same skillet cook your meat and onions over medium-high heat 5 to 7 minutes, until thoroughly cooked; drain, stir in Worcestershire sauce, mushrooms, garlic powder, salt, and Cheddar cheese

4) In a good size bowl, stir together baking mixture ingredients with whisk until blended. Spoon 1 TBSP baking mixture into each muffin cup. Top with about 1/4 cup burger mixture (as shown above)  



5) Then place a square of Swiss cheese on top of the meat mixture (as shown above)

 

6) Spoon 1 tablespoon baking mixture onto the Swiss cheese in each muffin cup (as shown above).

7) Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown, allow to cool about 5 minutes then using a thin knife, loosen sides of muffins from pan; and place on cooling rack. Cool 10 minutes longer, and serve with garnishes

 

ENJOY!!! 

this recipe is adapted from Betty Crocker

Homemade Ghee...buttery goodness

I woke up needed to create a cornbread stuffing for some chicken breast and ending up creating a jar of this golden goodness. I used 1/3 cup of Ghee in my cornbread instead of vegetable oil.

I learned about using Ghee from a Paleo site I'm following www.Paleogrubs.com. I searched how the process was done but chose to buy it from an market that specialized in Indian foods. One day I ran out of Ghee and decided to give the process a try. Ghee is created by heating butter to a high heat causing the fat to bubble up and separate from the oils then strained with a fine metal strainer and BOOM! you have Ghee. Although its not that simple but, it really is once you get the hang of it. With the fat and salt portion I use it to lightly season my veggies, I'm hooked.

Start'em off with a smile

Sliced bell peppers to set the eggs (eyes), sauteed mushrooms for the pupils and nose and sweet ruby red grapefruit for the lips

Wake up call..."Get up, get up"!!!

This A.M. fill up is full of fiber and flavor, so get your day started with chocolate, coffee, bananas, spinach, carrots, apples, cucumbers....and more

Veggies & Brown rice