Smoky Ham and Bacon with Cheese Breakfast Quiche

Anything naturally gluten free is always a plus in my book, saving me the time and frustration of the trial-an-error of converting a traditional recipe to gluten free. A breakfast casserole is always a good choice when short on time. For us, a breakfast quiche is the perfect answer. I like to make up two or three, cook them and then put in my freezer just for those occasions when I don’t have time or feel like cooking. All you have to do is thaw, slice, heat and serve. And, when called on in a moments notice to produce a dish for someone else, you don’t have to think about time and energy.

Just look at the layers of delicious flavors all in one dish!

One of our favs is my Smoky Bacon and Ham with Cheese Quiche (recipe follows). With no crust, this one is naturally gluten free. Boy, when you combine bacon, smoked ham and cheese, you just about can’t get any better than this.

In addition to fab flavor, the terrific thing about this particular quiche is that it takes advantage of leftover ham or those few slices of bacon at the end of a package. Just about a perfect recipe!

Sweet Zucchini Nut Bread

Having become backyard farmers means lots of summer vegetables. Our zucchini are bearing really well. This is both good news and bad. What in the world do we do with all of this beautiful green squash.

We have always enjoyed a summer squash medley of yellow and zucchini with a small sweet onion sliced into thin rounds, all caramelized in a gluten free Italian Dressing. But, you can only eat so many until you grow really tired of this dish.

Ham and Shredded Potato Casserole

All of us cook way too much food for whatever the occasion, especially during the holiday season. This is a recipe to help you salvage your leftover meat. In this particular version, I am using some ham I had left, but you can substitute hamburger, turkey or beef. And as for the creamed soup, use whatever type you have on hand or like best. This particular recipe is intended to be used as a guide, not as an absolute. The beauty of this recipe is that it freezes perfectly, giving you an option for meals a little farther down the road when you may be just a tad bit busy to cook.

Now, let's talk turkey about the creamed soup. Every few months, I take a couple of days to make all sorts of creamed soups so that when I run across a yummy recipe, I can simply make it. I have been freezing them in 12 ounce portions which is about the size of a traditional can of soup. About 2 to 3 months is the shelf life in the freezer, so I try not to get too far ahead. The next round I make I am planning to can them in a water bath. I will let you know how that little experiment works out!

Don't get turned off by the high numbers for fat, sodium and cholesterol; yes, they are high than what I particularly need in those areas, but look at all the good things that fill this recipe. By changing to a leaned type of meat, such as turkey or chicken, the sodium and cholesterol counts should lower. 

Here is my recipe:
1/4 cup fresh parmesan cheese, finely grated
1 cup cheddar cheese, finely grated
3 cups potato, shredded
2 1/2 cups ham, cooked and cubed
1 can cream of celery soup (Click here for my gluten free version of cream of celery soup)
1/8 teaspoon paprika

Here is how I made this: 
1. Preheat oven to 400 degrees Fahrenheit. Spray an 11 by 7 inch baking dish with non-stick cooking spray.

2. Place both cheeses in a medium sized mixing bowl; mix and set aside.

3. Shred potatoes; squeeze out excess moisture. In medium mixing bowl, place shredded potatoes, ham and soup. Stir to combine thoroughly. Spoon into prepared baking dish. Bake for 35 to 40 minutes or until bubbly throughout and the edges are crisp and brown.

4. Sprinkle cheese evenly over the top. Return to the oven and bake another 6 to 8 minutes or until cheese is completely melted.

5. To garnish, sprinkle with a few dashes of paprika.

Servings: 8

Oven Temperature: 400°F

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories per serving: 340.42
Calories From Fat (31%) 107.05

% Daily Value
Total Fat 12.1g 19%
Saturated Fat 5.84g 29%
Cholesterol 78.38mg 26%
Sodium 1139.78mg 47%
Potassium 1032.12mg 29%
Total Carbohydrates 35.9g 12%
Fiber 4.12g 16%
Sugar 2.45g
Protein 22.28g 45%
Fiber 4.12g 16%
Copper 0.42mg 21%
Energy 1424.35
Glucose 0.57g
Iron 3.33mg 19%
Lactose 0.04g
Lysine 1.81g
Magnesium 66.69mg 17%
Manganese 0.36mg 18%
Net Carbohydrates 31.78g
Phosphorus 446.4mg 45%
Riboflavin 0.3mg 18%
Selenium 27.28mcg 39%
Thiamin 0.18mg 12%
Vitamin A 347.35IU 7%
Vitamin B12 0.5mcg 8%
Vitamin B6 0.68mg 34%
Vitamin C 40.27mg 67%
Vitamin D 5.46IU 1%
Vitamin E 0.53mg 5%
Vitamin K 3.72mcg 5%
Zinc 2.95mg 20%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Breakfast Quesadilla

Tired of plain old scrambled eggs & bacon or a bowl of granola for breakfast? Here is a change pace from down Mexico way. 

I adore recipes that allow flexibility, and this one  does just that. If you prefer sausage or ham or hamburger--great. Don't want any meat at all--fine. Chock this yummy breakfast dish with all of your favs. You can make this one as spicy as you like. My husband sprinkles a dash of Tobasco sauce on his.  

Just look how gorgeous this is plated.

Here is my recipe:

8 6-inch Mission Yellow Corn Tortillas
2 tablespoons butter, divided
2 large eggs
2 tablespoons heavy cream
1 teaspoon salt
1 green onion, finely chopped (including green part)
1 6-inch sprigs fresh rosemary, finely chopped
4 6-inch sprigs thyme, finely chopped
1 large button mushroom, chopped
1 tablespoon bacon, fried crisp & finely crumbled
1 tablespoon bell pepper, finely chopped
1 cup Mexican cheese blend
1/4 cup sour cream
2 tablespoons flat-leaf parsley, finely chopped
4 pinches red pepper flakes
8 1/4-inch Roma tomato slices

Here is how I made this:

Everything all chopped & ready!

1. Chop all herbs and vegetables BEFORE beginning.

2. Melt one tablespoon butter; brush one side of each tortilla very lightly. Set aside.

3. Place chopped onion, rosemary, thyme, mushroom, bacon and bell pepper in medium mixing bowl. Toss to combine; set aside.

4. Place eggs and heavy cream in small bowl. Using a hand blender, mix thoroughly. Set aside.

5. Melt remaining tablespoon of butter in medium skillet. When butter has melted, turn heat to medium-low. Add egg mixture and stir until eggs are thoroughly cooked, but not dry. Remove from heat.

6. Place each of the 8 tortillas butter side down on baking sheet.

Fluffy scrambled eggs atop Mexican cheese blend nestled against tortilla.

7. Spread 2 tablespoons shredded cheese on FOUR of the tortillas. Divide the cooked eggs among the four tortillas and place on top of cheese. Repeat process with herb/vegetable/bacon mixture. Top each with 2 more tablespoons shredded cheese sprinkled evenly over the  herb/vegetable/bacon mixture. Top each with remaining tortillas.

Veggie/herb mixture makes striking contrast  against the yellow of  the eggs.

8. Using a panini press, grill each about 3 to five minutes or until the outside of quesadilla is crispy.

9. To serve, place 1 tablespoon of sour cream on each. For garnish, sprinkle entire plate with 1/2 tablespoon freshly chopped parsley and one pinch of red pepper flakes. Add couple of slices of Roma tomatoes on the side for color and flavor.

Author's Note: For best results, chop ingredients BEFORE measuring.

Servings: 4  Yield: 4 6-inch quesadilla

Total Time: 36 minutes

Calories Per Serving: 469.48

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Dressed-Up Breakfast Polenta

This is an old comfort food from my childhood. When I would be sick or under the weather, my mom would prepare this for me. She knew I would eat just about anything with a lot of cheese. I just dressed it up a little to make it more sophisticated for an adult breakfast or brunch!

Here is my recipe:

1/2 cup sour cream

3 tablespoons maple syrup (pure, not maple flavored)

2 cups Jackie's Homemade Chicken Stock, divided.

2 1/2 cups water

1 1/2 teaspoons salt

3/4 cup yellow cornmeal (certified gluten free)

1/2 cup heavy cream
1/4 cup freshly grated Parmesan

1/2 cup Italian four-cheese blend

3 tablespoons butter (no substitutes), softened to room temperature

8 pieces smoked bacon

pinch salt

1/2 cup dried cranberries, currants or raisins

Here is how I put this old fav together:

Polenta:

1. In small bowl, whisk together sour cream, syrup and salt until smooth; set aside.

2. Bring 1 cup chicken stock, water and salt to a rolling boil in a large saucepan.  In separate saucepan, place butter and 1 cup chicken stock over low heat.

3. Gradually whisk cornmeal into first saucepan; reduce to low heat. Cook, stirring often to prevent polenta from settling to the bottom of the pan. Gradually add extra broth and butter mixture and heavy cream. Continue to cook until mixture thickens and cornmeal is tender, about 30 to 40 minutes. Remove from heat and add cheeses . Stir until cheeses melt.

Topping:

While polenta (cornmeal) is cooking, place bacon in large skillet over medium heat. Fry until crisp; drain on paper towel.

To Serve:

Transfer cooked polenta into 6 serving bowls. Top each with two  pieces of crisp bacon and sprinkle with dried cranberries, raisins or currants. Drizzle liberal amounts of sour cream mixture over polenta.

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Nutrition (per serving): 673 calories, 386 calories from fat, 43.3 g total fat, 94.6 mg cholesterol, 1184.1 mg sodium, 256.3 mg potassium, 60.9g carbohydrates, 4.4 g fiber, 7 g sugar, 10.9 g protein.

Recipe Type: Breakfast, Breakfast Foods, Brunch, Gluten Free

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Gluten-Free Bread Pudding Made Simple

Dessert breads and puddings are two of the things we missed when my husband was diagnosed as gluten intolerant over two years ago. I enjoyed baking and felt initially that my passion had been ripped from me. We thought we were doomed to eating tasteless desserts and breakfast breads rather than the yummy dishes I had always made for us.

While on vacation in Asheville, NC about a year and half ago, we stopped in The Corner Kitchen, located in the Biltmore Village, one afternoon for a glass of wine. We casually inquired about a gluten free menu, wondering where in the world we were going to find a safe place for Rick to eat. The server said "Just a minute." A couple of minutes later chef and owner Joe Sully came out to chat with us. It was so comforting to learn that his entire staff is trained in Celiac disease.

As we were ogling a scrumptious bread pudding, I commented about missing such treats. He reached for a cookbook called Chef's Table and went through the process of how to convert his recipe to one that is gluten free.

That recipe is the inspiration for the recipe featured in this blog post.

Enjoy & Happy Baking !!!!

What to know how to convert your favorite bread pudding recipe to gluten free without giving up the moisture and taste you love?

Here is what I do:

1. Begin with gluten free bread. I prefer Ener-G  White Rice Bread because of its density.

2. Always butter and toast bread BEFORE adding the custard.

3. Proportions that I use:

    a. 1 stick of butter per 1/2 loaf of bread.

    b. 2 cups of cream or milk to 1/2 loaf of bread.

    c. 6 eggs per 1/2 loaf

    d. 1 cup sugar per 1/2 loaf

4. Allow toasted bread crumbs to soak in custard at least 10 minute BEFORE placing in oven.

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Cinnamon Bread Pudding

Simplifying Making Gluten-Free-Bread-Pudding

1/2 loaf Ener-G White Rice Bread, cubed
1 sticks butter (no substitutes), melted
2 cups whole milk, at room temperature
1 cups sugar
1 1/2 teaspoons cinnamon
1 teaspoons  vanilla
6 large eggs at room temperature
1/2 cup white chocolate morsels
1 tablespoons butter (no substitutes), melted
Garnish suggestions
1/3 cup heavy (whipping) cream, whipped
1/2 cup fresh blueberries
12 large strawberries, sliced

1. Preheat oven to 350 degrees Fahrenheit.

2. After cutting bread into cubes, coat with melted butter. Spread buttered bread cubes onto a baking sheet. Place in preheat oven for 7 to 10 minutes or until slightly browned an crispy.

3. Place milk. sugar, cinnamon and vanilla in sauce pan over medium heat until scalded. The milk has reached the desired temperature when small bubbles begin to form around the edges of the pan. DO NOT MILK MIXTURE TO BOIL.

4. Place eggs in a large mixing bowl and beat until frothy and a light yellow. Pour 3/4 cup of scalded milk into beaten eggs very slowly. Then, very, very slowly pour egg mixture in a thin steady stream back into milk mixture, whisking steadily. CAUTION:  If this process is not followed exactly, the milk mixture will scramble the eggs.

5. Place toasted bread cubes into a large mixing bowl; pour milk and egg mixture over the bread cubes. Add white chocolate morsels Toss thoroughly; stir in white chocolate chips. Allow to stand for 10 minutes

6. Pour two tablespoons melt butter into a 1.5 quart soufflé dish; butter all sides allowing any extra to remain in the bottom of the dish. Pour entire mixture into prepare soufflé dish. Place in preheat oven. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.

7. To serve, place a large spoonful or two on dessert place. Top off this yummy dessert with a scoop of whipped heavy cream and fresh fruit.

Servings: 12

Total Time: 1 hour and 20 minutes

Calories Per Serving 444.26

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Banana Coconut Muffins

No pixs, but nevertheless a delicious recipe. A delicious breakfast nibble, especially when traveling when a safe breakfast may be hard to find. Just add a glass of milk or a cup of coffee & you have a wonderful nutritious meal!

You can't eat just one . . . I promise.

3/4 cup Bob's Red Mill rice flour
6 tablespoons cornstarch
6 tablespoons Bob's Red Mill soy flour
2 teaspoons Rumford baking powder
1 teaspoon baking soda
3/4 teaspoon Bob's Red Mill Xanthan Gum
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar
¼ pound organic butter, melted
1 large organic egg
6 tablespoons organic whole milk
2 teaspoon vanilla extract
1 ½ cups bananas, mashed
½ cup walnuts, roughly chopped
½ cup Main Street apple raisin walnut granola
½ cup sweetened flaked coconut
1 cup apple sauce

1. Preheat oven to 350° Fahrenheit.

2. Line 36 mini-muffin cups with paper liners; set aside.

3. Combine all of the dry ingredients in mixing bowl. Add melted butter & combine thoroughly on medium speed of an electric mixer.

4. In separate bowl, thoroughly combine eggs, milk, vanilla & mashed bananas. Add egg mixture to flour & butter mixture. Mix thoroughly, stopping to scrape down sides of mixing bowl. With mixer running on medium speed, add walnuts, granola, coconut & applesauce. Continue to mix for 2 to 4 minutes longer (impossible to overmix).

5. Using a small ice cream scoop, place one scoop of batter into lined muffin cups. Bake 330-50 minutes or until toothpick comes out clean. Place muffin tins on cooling rack & allow to cool for approximately 10 minutes. Remove from pan. Either serve or place in airtight container.

Servings: 18          Yield: 36
Total Time: 50 minutes
Oven Temperature: 350°F
Nutrition (per serving): 196 calories, 76 calories from fat, 8.7g total fat, 24.4mg cholesterol, 172.2mg sodium, 140.6mg potassium, 25.6g carbohydrates, 3.1g fiber, 17.6g sugar, 6.1g protein.

Italian Potato Pancakes

Although intended as an appetizer, this recipe may be divided into several small pancakes and served as a breakfast dish.

3 teaspoons prepared garlic

1 pinch dried rosemary, crushed

1 pinch dried basil, crushed

1 pinch dried oregano, crushed

1 pinch dried thyme leaves, crushed

2 tablespoons bacon pieces

1 teaspoon kosher salt

1/4 cup Ener-g bread crumbs, toasted

2 egg whites, lightly beaten

1 cup mozzarella cheese shredded

1/2 cup parmesan cheese grated, divided

3 tablespoons canola oil

6 russet potatoes, shredded

1 medium zucchini squash, shredded

2 tablespoons olive oil, for drizzling

1 cup Ricotta cheese

1/4 cup whipping cream

32 sprigs thyme leaves

1. Place rack in center of oven. Preheat oven to 450 degrees Fahrenheit. Cover bottom of baking pan with piece of parchment paper; set aside.

2. In small mixing bowl, combine garlic, rosemary, basil, oregano, thyme, bacon pieces, salt, bread crumbs, egg whites, mozzarella and 1/4 cup parmesan cheese. Set aside.

3. Grate potatoes & zucchini; place in towel and squeeze liquid out. Place grated vegetables in large mixing bowl. Add cheese mixture and combine thoroughly.

4. Working quickly so that potatoes do not discolor, place canola oil in 12 inch Teflon coated skillet over medium high heat. Add potato mixture. Using the back of a wooden spoon, pat potato mixture flat. Drizzle with olive oil & sprinkle with remaining parmesan cheese. Turn heat to low.

5. Cook for 8 to 10 minutes or until edges begin to brown. To check for browning on the bottom, gently run a flexible Teflon spatula under the edge. When underside begins to brown, gently slide pancake, cooked side down, onto parchment paper lined baking pan. Bake for 20 to 25 minutes or until top of pancake begins to brown & edges are crispy.

6. For a most crisp pancake, bake on 375 degrees Fahrenheit for ab

out 40 to 45 minutes, watching carefully so that pancake does not burn.

7. When cooked to desired degree of brown and crispy, remove from oven & allow to cool completely. When completely cool, cut rounded edges off to make a square. Using a serrated knife, cut into 32 1 1/2-inch squares.

8. Place ricotta cheese & whipping cream in a small mixing bowl. Stir vigorously to mix thoroughly. Place 1/2 to 1 teaspoon of ricotta cheese mixture in center of each square. Garnish each with a sprig of fresh thyme.

Servings: 32

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 100 calories, 58 calories from fat, 6.6g total fat, 11.9mg cholesterol, 146.9mg sodium, 213.9mg potassium, 7.7g carbohydrates, 1g fiber, <1g sugar, 3.2g protein.

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Southwestern Omelet

Eating Gluten Free at Breakfast

Preparing an elegant breakfast for my gluten free husband is a treat for me as well as for him. He likes spicy foods; so, what better way to tantalize his taste buds than the flavors of the southwest. Without fresh cilantro, I used basil, and my beloved thought the meal fantastic! Feel free to make this one your own by using fresh herbs, spices and veggies you have on hand. Pair with a couple of links of sausage and a Mango-Mimosa Sunrise! Enjoy!!!

1/2 medium bell pepper, finely chopped
1/2 medium red bell peppers, seeded and diced
1/2 medium sweet banana pepper, sliced into rings
1 small jalapeno pepper, stemmed, seeded and finely diced
1 tablespoon kalamata olives, pitted & finely chopped
1/4 medium sweet onion, finely chopped
2 tablespoons basil, chopped
1 tablespoon oregano, chopped
2 tablespoons butter (no substitutes), melted
2 large eggs beaten
2 tablespoons whipped cream
1 teaspoon kosher salt
thyme leaves, optional

1. Chop all fresh ingredients and the olives; arrange in individual bowls & set aside.
2. Place butter in 8-inch Teflon lined skillet over low heat. While butter is melting, place eggs, whipping cream & salt in small mixing bowl. Using an electric mixer, beat until frothy, approximately 1 minute.
3. Pour egg mixture into skillet; turn heat to medium high. DO NOT STIR! Allow egg mixture to cook until eggs begin to set around the sides of the pan. Using the handle of the skillet, slightly rotate uncooked mixture around sides of the pan. If air bubbles form during the cooking process, prick with point of a small knife to allow steam to escape.
4. Just before center completely sets in the center, sprinkle fresh ingredients & olives in layers along the left side half of the cooked egg mixture.
5. Remove from heat; allow omelet to slide slowly into center of platter. When one-half of omelet is on the plate, in a continuous motion allow the right half of the omelet fold over the first half. Garnish with thyme leaves and chopped basil.
Servings: 2             Yield: 1 8-inch omelet           Total Time: 50 minutes

Nutrition (per serving): 355 calories, 273 calories from fat, 30.6g total fat, 218.8mg cholesterol, 1815.7mg sodium, 338.7mg potassium, 12.7g carbohydrates, 3.3g fiber, 5.2g sugar, 7.9g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2011