Roasted Green Chile Breakfast Casserole

Who doesn’t love a great breakfast casserole?  Especially one that is full of flavor, easy to make and even better the next day!  My mom and dad have been raving about this recipe for over a year now but I just got around to making it last week and boy am I sorry I waited so long…

Back in my gluten, grain and “not so healthy” conventional grocery store days I regularly made a Green Chile Chicken Enchilada Casserole for my family…loaded with white tortillas, canned soup (!!!), canned green chile enchilada sauce (was there even green chilies in there?) and lots of bright yellow cheese.   It doesn’t sound too appetizing when the ingredients are listed out that way but it was very, very tasty and one of our favorite weeknight meals!  Thankfully, I was able to duplicate the recipe using nutritious, healthy, organic and gluten-free ingredients so my family could still enjoy it.  However, since I have been grain-free for the last year or so this dish has been off the menu for me…until now.

Enter the Roasted Green Chile Breakfast Casserole…layers of green chilies rather than corn tortillas, a creamy egg mixture in place of the soup and sauce and lots of cheesy goodness pull it all together along with raw pumpkin seeds toasted on top for a bit of added crunch.  I usually add some sort of meat (whatever I have leftover in the fridge that needs to be used up) but the original recipe is meat-less.  Included in this post is the “original” recipe for the casserole that I got from my mom and also mine with a few alterations.  You will find that this recipe can be adapted very easily to your families liking, dietary needs and size.

Layers of roasted green chilies, cheese and eggs...yum

Roasted Green Chile Breakfast Casserole (Original Recipe):

Serves 8

12-14 roasted whole green chilies

8 oz sharp cheddar, shredded

8 oz Monterrey jack, shredded

4 eggs

1 cup heavy cream

1/2 tsp salt

1/2 cup raw pumpkin seeds

Preheat oven to 350 F and grease a 9×13 glass baking dish.

Wash, peel and seed chilies.  Drain chilies on a paper towel, be sure to keep chilies whole, do not chop.  In a medium mixing bowl whisk together eggs, cream and salt.  To assemble casserole layer green chilies on bottom of prepared dish, top with 1/2 of cheese, repeat layer of chilies and cheese, pour egg mixture over chilies and cheese, sprinkle the pumpkin seeds on top.  Bake for 35-40 minutes.  Allow to cool for a few minutes before cutting and serving.

My version in an 8x8 dish, serves 4

Here is my recipe…the original is perfect as is but I wanted to scale it down for two (with leftovers) and also add a bit more protein and little less dairy.  I enjoy it with a side of sour cream, salsa or avocado…it is so delicious.

Roasted Green Chile Breakfast Casserole (adapted):

Serves 4

12-14 roasted whole green chilies

2.5 oz raw sharp cheddar, shredded

2.5 oz raw Monterrey jack, shredded

4 oz cooked chicken, beef or pork, shredded or chopped

4 eggs

1/2 cup heavy cream

1/2 tsp salt

1/4 cup raw pumpkin seeds

Preheat oven to 350 F and grease a 8×8 glass baking dish.

Wash, peel and seed chilies.  Drain chilies on a paper towel, be sure to keep chilies whole, do not chop.  In a medium mixing bowl whisk together eggs, cream and salt.  To assemble casserole layer green chilies on bottom of prepared dish, top with 1/2 of cheese, 1/2 of meat, repeat layer of chilies, cheese and meat, pour egg mixture over chilies and cheese, sprinkle the pumpkin seeds on top.  Bake for 40-45 minutes.  Allow to cool for a few minutes before cutting and serving.

This recipe is shared at:

Slightly Indulgent Tuesday & Tasty Tuesday

Gluten Free Wednesdays

Advertisements

Cupcakes, Cupcakes, Cupcakes

Do you really need a special occasion to make a batch of cupcakes?  I think not, but…when I came upon this adorable cupcake display at Williams Sonoma last month I knew without a doubt that Easter dessert this year would be CUPCAKES!  At least this holiday occasion would give me the opportunity to make several different kinds and lots of them (the display holds 24-36)!!!  From all the wonderful flavors, fillings and frostings to choose from…here are the ones that made the cut…Carrot Cake with Cream Cheese Frosting is of course a must, being Easter and all…humm, you have got to have something chocolate so I settled on a Chocolate Fudge Cupcake with a Whipped Peanut Butter Cream Cheese Frosting…fruit? definitely, Raspberry filled Vanilla Cupcake with Dark Chocolate Ganache and a light and airy Lemon Ricotta Cheesecake Cupcake with Blueberries.  It was so much fun making and decorating these little treats but the real joy was sharing them with my family, especially since they were all grain-free, gluten-free and refined sugar-free!

The Final Four

My favorite was the Chocolate Fudge Cupcake with Whipped Peanut Butter Cream Cheese Frosting, for several reasons…1) it’s peanut butter and chocolate, 2) well, it’s peanut butter and chocolate and 3) should I say it again?  it’s peanut butter and chocolate.  This recipe is adapted from one that my grandmother makes called Carol’s Fudge Muffins, I don’t know who Carol is but this woman is a genius, these muffins are rich and fudgy but still light enough to be a cupcake rather than a brownie…Mama always made them with pecans and no frosting but I chose to omit the pecans this time since I was going to use a peanut butter frosting…they are equally delicious both ways!  Now, since I’ve been eating a mostly primal diet I don’t eat peanuts or peanut butter and would normally substitute almond butter in the frosting recipe but for Easter…its just got to be peanut butter!

Chocolate Fudge Cupcake

2 ounces dark chocolate (I used Dagoba Chocodrops 70%)

1/2 cup butter, melted

3/4 cup + 2Tbsp. coconut palm sugar

1/2 cup quinoa flour

2 eggs

1/2 tsp. vanilla

1 cup chopped pecans (optional)

Preheat oven to 325 F and line 12 muffin cups with paper or foil liners.

In a large bowl mix together flour and sugar.  In a small saucepan melt butter and chocolate and whisk until smooth.  Add butter and chocolate to flour mixture and stir until smooth.  Add slightly beaten eggs, stir in – do not beat.  Add vanilla and chopped nuts (if using).  Divide evenly between muffin cups.  Bake 22-25 minutes.  Cool on wire rack.

Whipped Peanut Butter Cream Cheese Frosting

8 oz cream cheese, softened

2 Tbsp. agave, honey or palm sugar

1 Tbsp. vanilla

pinch of sea salt

1/4 cup creamy peanut butter

1 cup cold heavy whipped cream

Beat cream cheese, peanut butter, agave, vanilla and sea salt on medium speed with an electric mixer until light and fluffy.  In a separate bowl beat heavy whip cream until stiff peaks form (for best results chill bowl and whisk in freezer before beating the whip cream).  Gently fold the whipped cream into the cream cheese mixture.  Frosting can be made one day ahead and stored in the refrigerator until ready to use.  Be sure cupcakes are completely cooled before frosting.

Chocolate Fudge Cupcake with Whipped Peanut Butter Cream Cheese Frosting

Mini Lemon Ricotta Cheesecakes

Lemon Ricotta Cheesecake with Blueberry Puree

Generally, my dessert of choice includes some sort of chocolate but as we are coming into warmer weather here in Colorado I am really enjoying the light texture and fresh taste of these Mini Ricotta Cheesecakes.  I have made them twice now, once as plain cheesecake with cherry topping and these pictured here with lemon zest and blueberry puree…both are equally delicious!  I love that they are grain-free and stevia sweetened, making them a very low carb, low glycemic, guilt free treat.  The recipe is super easy and can be adapted to just about any flavor of cheesecake…chocolate with raspberry sauce will be my next creation, of course.

This recipe will make six mini-cheesecakes. I use a mini-cheesecake pan with removable bottoms but you can also use a standard muffin pan lined with paper and foil muffin liners for easy removal.  I use full-fat dairy products but you could substitute low or reduced fat dairy for an ever lower calorie treat.  Also, make sure your ingredients are at room temperature before combining for an evenly blended batter.

Crust:

3/4 cup blanched almond flour

2 T. butter, melted

2 packets stevia (I use SweetLeaf)

1 tsp. vanilla

Cheesecake Filling:

9 ounces cream cheese, softened

3 packets stevia

3/4 cup ricotta cheese

3 large eggs

1 Tbsp. vanilla extract

zest of one lemon (optional for lemon version)

Puree:

3/4 cup fresh blueberries (or fruit of choice)

6-9 drops of liquid stevia (or one packet)

Instructions:

Preheat oven to 325 F.  Line six muffin cups with paper and foil liners.  Combine almond flour, melted butter, stevia and vanilla until mixture holds together, divide evenly between muffin or mini-cheesecake cups and press into the bottom.  Bake for 10 minutes or until slightly golden, remove and cool.  Meanwhile, in an electric mixer at medium speed, beat cream cheese and stevia until blended.  Beat in ricotta, egg, vanilla and lemon zest, if using.  Pour filling into prepared muffin or mini-cheesecake cups.  Bake 15 minutes, or until almost fully set.  In a food processor, puree blueberries for 30 seconds, whisk in liquid stevia and set aside.  Remove cheesecakes and let cool completely on wire rack.  Refrigerate one hour or wrap in plastic and refrigerate overnight.  Serve chilled or at room temperature topped with blueberry puree.

This Recipe is shared at :

Slightly Indulgent Tuesday & Tasty Tuesday

Coconut Flour Aebleskivers

Breakfast is definitely my favorite meal of the day, in fact I could eat breakfast food for all my meals, I love it that much.  I was recently watching The Best Thing I Ever Ate… on the Food Network, the Breakfast Food episode where Aaron Sanchez was eating these little fried puffed pancakes dunked in warm maple syrup…I had to have them!  I started doing some research on what exactly they were and how I could make them healthier, of course.  I searched for puffed or stuffed pancakes and the only thing that popped up was Aebleskivers, which are traditional Danish pancakes in the shape of a sphere…in America that simply means a puffed pancake.  I couldn’t wait to try to make them and knowing this also meant I was going to get a new pan as well!  I had seen the stuffed pancake pans in Williams Sonoma but for some reason they were never that appealing to me, that is until I saw those babies on TV, who knows…I may have just been hungry that day!  At any rate, I have experimented a bit with several gluten-free pancake recipes and a few different fillings, the possibilities are endless with this breakfast food.  If you are not gluten-free a simple buttermilk pancake mix works beautifully along with any filling.  Gluten free mixes are a bit more challenging as you will need to make sure the batter is pretty light and airy otherwise the Aebelskiver will not cook all the way through and will be slightly doughy in the middle, ick.  Now, since I am grain-free as well, I wanted to try to make the Aebleskivers with a coconut flour pancake recipe…to be perfectly honest I didn’t expect them to turn out, especially on the first try.  Surprise, surprise, this was actually my most successful attempt…they were perfect, light and airy, done in the middle and YUMMY!

Aebleskiver with honey drizzle

I used the Coconut Flour Pancake recipe from Cooking with Coconut Flour by Bruce Fife and stuffed them with chopped apples that I heated on the stove with some apple juice and cinnamon until they were soft.  The picture here shows them topped with a honey drizzle, they are also great dunked in maple syrup.  I eat mine with some additional cinnamon apples on top and a dollop of fresh whipped cream rather than syrup or honey…although they are great plain or hot off the pan with some butter too. Serve these with a side of homemade Maple Sausage and your good to go!!!
Coconut Flour Aebleskivers
2 eggs
2 T. coconut oil or butter, melted
2 T. coconut milk or whole milk (any nut milk would work here too)
1 t. palm sugar (or other sweetener)
1/8 t. salt
2 T. coconut flour, sifted
1/8 t. baking powder (grain free)
1/4 cup filling of your choice (cinnamon apples, raspberry jam, chocolate chips, almond butter and banana)
Blend together eggs, oil, coconut milk, sweetener and salt.  Combine coconut flour and baking powder and thoroughly mix into batter.  Let batter set for about 5 minutes, it will be thick. Heat Aebleskiver pan over medium heat, brush each cup with melted butter or coconut oil.  Spoon 1/2 T. of batter into each cup, place filling into the center of the mixture, top with and additional 1/2 T. of batter.  Use a spoon or chopsticks to turn the pancake over when the bottom starts to brown and cook until golden on both sides.  Remove from pan and serve warm. Makes 7-9 Aebleskivers.
***Please note there is not much sugar/sweetener in this recipe, if you desire a sweeter pancake you may add up to 2 T. of palm sugar, agave, maple syrup or honey.
A few last thoughts…to date I have not perfected the Aebleskiver with a gluten-free pancake recipe, the ones I’ve tried so far all tend to be too doughy, next I will be trying my Quinoa Pancake recipe so stay tuned on updates.  Also, there are so many variations for an Aebleskiver, sweet, savory, breakfast, appetizer…the options are limitless so I think the investment in the pan is well worth it.  Enjoy!
This recipe is shared at:

Grain-Free Granola

I think I’m in love…since being gluten and grain free one of the things I miss is a crunchy, sweet and slightly chewy granola.  I like to have some texture in my fruit and yogurt, smoothies and occasional frozen dessert…my “go-to” topping is  usually toasted macadamia nuts (which are wonderful too!) but sometimes I have a hankering for a little something sweet and indulgent.  I came across this recipe at Heartland Renaissance and slightly adapted it to use my favorite low-glycemic sweeteners.  This recipe makes about 2 quarts or 32 ounces of granola, a typical serving is about 1/4 cup or 1 oz, so there is plenty to share with your loved ones or can easily be cut in half.

Grain-Free Granola

Ingredients:
2 cups almonds
1 cup pecans
1 cup walnuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup unsweetened coconut, shredded
1 cup raisins (or your favorite unsweetened dried fruit, chopped)
1 T. cinnamon
4 T. butter
4 T. coconut oil
2 T. coconut palm sugar
2 T. – 1/4 cup yacon syrup (or agave, honey or maple syrup)
2 t. vanilla
Preheat oven to 300 degrees.
In a food processor, place the 2 cups of almonds and pulse until they are chopped up. Process the almonds until they are a pretty coarse texture, some will be finer than others and that’s okay.  Pour almonds into a large mixing bowl. Process the walnuts and pecans to about the same texture of the almonds; this will not take as long as the almonds so be sure to watch the nuts in this step, add pecans and walnuts to large mixing bowl. I like to start with coconut flakes and pulse them a few times (or you can use shredded coconut and skip this step), next, add half of the sunflower and pumpkin seeds to the processor and pulse a few times.  Place the remaining seeds, fruit, cinnamon and coconut to the mixing bowl and mix well.
In the meantime, combine butter, coconut oil, palm sugar and yacon syrup over low heat until combined. Take off heat and stir in vanilla.
Pour the hot liquid into the nut mixture and stir well until evenly combined and all pieces are coated.
Pour the granola out onto a greased (or parchment lined) jelly roll pan and spread out to an even layer. Bake in the oven for 20-25 minutes or until the mixture begins to smell fragrant and slightly brown on top. When done, remove and allow to briefly cool on the cookie sheet before transferring into your preferred storage jar while still warm, taking care not to allow it to cool completely on the cookie sheet as it can stick.

Berries, Cottage Cheese and Granola

This recipe is shared at:
%d bloggers like this: