GF Breakfast Casserole

I needed to make an egg dish for our MOPS meeting this week. This disappeared so fast I didn’t even get to try it! In fact, it was gone before I could take a picture.

GF Breakfast Casserole

6 Slices Rudi’s GF Multigrain Bread
1/2 cup shredded cheddar cheese
8 oz Cream Cheese
1 stick butter
10 eggs
2 cups milk
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp cayenne pepper

Use the stick of butter to generously butter the 9×13 glass baking pan. Set aside remaining stick of butter to use later. Tear bread into small pieces (I did about 1/2 inch pieces) and place evenly in the pan. Top bread with shredded cheese. Then, top bread with small chunks of cream cheese by either cutting it or tearing it. Use the remaining stick of butter by cutting it into pats and placing evenly over the top of the bread.

Whisk together the eggs, milk, and seasoning together in a separate bowl. Pour evenly over bread and cheese.

Cover with foil and allow to sit in the fridge overnight. Bake the next morning at 325* with the foil on for 45 minutes. Remove the foil, turn the oven up to 350*, and finish baking and browning for 15-20 minutes.

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GF Broiled Tilapia

My daughter asked if we could have this fish for dinner every night. I served it with white rice and steamed peas.

GF Broiled Tilapia
6 tilapia fillets
1/3 cup cream cheese
2 Tbsp lemon juice
2 Tbsp mayo
1/2 tsp basil
1/4 tsp pepper
1/4 tsp salt
1/4 tsp dried minced onion
1/4 tsp celery seed
1/4 cup breadcrumbs (use the heel of a GF bread and use a food processor to create crumbs)
Old Bay Spice

In a broiler pan lined with foil, lay out tilapia and sprinkle with Old Bay Spice. Broil 3 inches from the heat for 3 minutes. Then flip over fillets and broil 3 more minutes. Meanwhile, mix together remaining ingredients except breadcrumbs to create a paste. Spread paste evenly over the fillets. Top with breadcrumbs and broil for 3 additional minutes.

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GF Italian Sausage Bread

I use my GF French Bread recipe as a base for this filling bread.

GF Italian Sausage Bread


1/2 onion

1/2 green pepper

8 oz cream cheese

1 lb. Italian sausage, crumbled

1 loaf GF French Bread (see recipe below)

 

In a sauce pan, brown sausage with onions and green pepper. When sausage is no longer pink, add cream cheese. Cook over medium heat until cream cheese “melts” into sausage mixture. Slice bread in half horizontally, and then spoon meat mixture into between bread halves. If the bread was not warm to start with, cover in foil and heat at 425* until heated through- about 20 minutes. If the bread is fresh from the oven, no need to heat through.

Slice in regular slices to serve.

 

This French bread recipe yields a light, velvety, delicious bread- even if you can eat “real” bread you won’t want to pass it up. I use this dough base for a variety of breads (bread bowls, dinner rolls, French bread).

GF French Bread

1 cup warm milk (heated in the microwave for about 1 min)
1/2 cup warm water
2 tbsp sugar
1 packet dry active yeast
2 cups rice flour
1 cup tapioca flour
3 tsp xanthan gum
1 1/2 tsp salt
1 egg yolk
2 tbsp olive oil
1 tsp vinegar
3 egg whites, slightly beaten

Olive oil
Poppy seeds
Minced onion
Sea salt

Directions:
1. In a small bowl, combine warm milk and water. Stir in sugar and yeast. Set aside until it begins to foam (10-15 minutes). Preheat the oven to 200*- once it reaches 200* and before placing the dough in turn it off. You are just creating a warm place for the dough to rise.

2. Combine flours, xanthan gum, salt, and egg yolk into the Kitchen Aid mixing bowl and blend briefly on low.

3. Once the yeast mixture foam, mix it into the flour mixture. Then, add oil, vinegar, and egg whites. Beat on high for 3 minutes.

4. On a cookie sheet with a silicone mat or on a large pizza stone (my preference) shape two loaves. I use a glass of water to dip my spatula in so the dough doesn’t stick. Use the spatula to shape the loaves.

5. Brush the loaves with olive. Then sprinkle with sea salt, poppy seeds, and minced onion.

6. Place the dough in the preheated and turned off oven. Allow to rise for 1 hour.

7. Then bake at 375* for 45 minutes.

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