Wednesday, August 21, 2019

Gluten Free Breakfast Casserole ( with a dairy free option)

Gluten Free Breakfast Casserole

     My family loves breakfast casseroles! Although we mostly eat them for dinner, not breakfast! My four year old and husband can eat about half the pan just the two of them because they love it so much. I often make this casserole when I need to take a breakfast dish someplace, such as my MOPS group at church! It's also a go-to during football season when we have those early 11am Husker parties. Through the years I've tweaked this recipe to get it down to a few ingredients I always have on hand. You can customize it to meet your needs or dietary preferences. One of my favorite additions is sun dried tomatoes! They add a little bit of sweetness to the dish. I sometimes make it half with cheese and half without for those who can't have dairy. This casserole reheats very well in the microwave so you can make it at the beginning of the week and have it on hand for an easy breakfast.

-16 oz. of gluten free hash browns (NOTE: this is half of most bags, I've tried it with a whole bag and it's too many potatoes!)
-12 large eggs
-16 oz of sausage cooked until browned and drained of excess fat ( I use Jimmy Deans All Natural)
-4-8 oz of sharp cheddar cheese (this can be left off to it make dairy free)
-1/2 tsp salt
-1/4 tsp pepper
other options for mix ins-
-sundried tomatoes ( mix them in with the hash browns/eggs or they will burn on top!
-crumbled goat cheese
-feta cheese

1) Pre-heat oven to 350
2) Generously spray the bottom and sides of a 9x13 baking dish with olive oil or non-stick cooking spray (don't skip this or it will stick)
3) Pour the 16 oz of frozen hash browns into the skillet and spread until they are even
4) Brown the sausage in a large skillet and drain
5) Spread the sausage over the hash browns in the baking dish
6) In a large bowl crack all 12 eggs, add the salt and pepper and whisk the eggs until they are well incorporated
7) Pour the egg mixture over the hash browns and sausage and use a fork to make sure the egg reaches the sides of the dish. Since this recipe does not have added milk in the mixture it might look like there aren't enough eggs to cover but if you tilt the baking dish around the eggs will sink down and coat the whole dish.
8) Sprinkle the top with 6-8 oz or as much cheese or other toppings that you want!
9) Bake for 45 minutes and check with a toothpick to see if it comes out clean. If the egg bake is not baked through add five more minutes at a time and keep checking until done.

Note: My sister and I always joke about how egg bakes always take different amounts of time to cook and usually take longer than you think they will!  I have made this so many times and tried to time it out and it usually takes between 45-60 minutes but sometimes it takes longer and sometimes it takes less! If you are taking this to an event make sure you give yourself plenty of time for it to cook!

Monday, August 12, 2019

Gluten Free Air Fryer Chicken Tenders Two Ways
      Usually my four year old doesn't like chicken nuggets, or chicken tenders, or any type of fried breaded chicken. I think he might be one of the only toddlers I've met that this rings true for. He does however like grilled chicken, sautéed chicken, and now he likes my air fryer chicken tenders!
      I have had a lot of fun experimenting with my new air fryer I bought on amazon prime day. I was hoping to use it to make easy meals for lunch when we didn't have leftovers on hand. I can't make things easy and just make one type of chicken tender at a time so I made two! The first one is more traditional using Trader Joe's new gluten free rice crumbs. The texture of the exterior is so crispy from the ground rice! These were a hit with my husband and son, who if they chose to could eat a normal gluten filled chicken tender.
     The second version features one of my favorite treats, Siete Grain Free Tortilla Chips! These chips are made with Cassava flour and taste very similar to corn based tortilla chips, but without the grain for those who can't have corn. I never know what to do with the end of the bag of these chips when there are little pieces and now I have a fun new chicken tortilla chicken tender I can make!
     Both of these recipes were made in the air fryer and haven't been tested in the oven. From prior experience with making chicken tenders in the oven, I think you could make these in the oven but they will not be as crispy, and probably a little soggy on one side. The picture below is using the Siete  Grain Free Chips!

12 chicken tenders
1  cup of Trader Joe's Rice Crumbs or Siete Tortilla chips crumbled into small pieces
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 eggs beaten


1) Pre- heat air fryer for 3 minutes to 400 degrees

2) In a small dish crack the two eggs and beat them with a fork until mixed

3) In another small dish pour your choice of breading, salt, garlic powder, and onion powder

4) Dip each chicken finger in the egg mixture and then the crumb mixture, set each chicken tender on a plate while the air fryer pre-heats

5) Depending on the size of your air fryer (mine is a Ninja and fits six chicken tenders at a time) place the chicken tenders in batches in the air fryer basket. Spray the tenders with olive oil spray and cook at 400 for 5 minutes, flip and spray the other side with olive oil spray, and cook for another 5 minutes at 400 or until chicken reaches a temp of 165.
I usually put my oven on 200 and place the chicken tenders on a sheet pan to keep them warm and crispy while I cook the rest of the chicken.

Serve with ketchup, barbecue sauce, or I even like them with guacamole!

(These are the new rice crumbs from Trader Joe's)

Wednesday, August 7, 2019

Maple Sea Salt Cashew Bites

Maple Sea Salt Cashew Bites

     I love anything maple flavored. As a child that meant sugary "maple" syrup and maple flavored cookies in the shape of a maple leaf ( have you ever had one? They are SO good!). When I discovered there was a more natural maple extract available I had to experiment and make something that would satisfy my maple craving! I love the combination of a little sea salt mixed with something sweet. I used dates to sweeten these so you are getting the bonus of fiber and all the good things that are packed into dates! These bites are easy to make and grab when you want a quick snack or something sweet!

Maple Sea Salt Cashew Bites
Makes 10 


-1/2 cup unsalted cashews
-1/2 cup pitted dates ( I use medjool dates)
-1/2 tsp maple flavor ( I use Frontier Co-Op brand)
-1 tsp water
-2 TBSP flax meal ( you can leave this out but need to add more cashews or they will be sticky)
-1/4 tsp sea salt ( plus a little more for sprinkling on top)


Place all ingredients in a food processor and pulse until the mixture becomes smooth and starts to stick together. The mixture should be sticky but not so sticky you can't roll them into balls. If it is too sticky add a tablespoon more of cashews at a time until it is the right consistency. 

Roll the mixture into 10 equal balls and place in the refrigerator to set.

Sprinkle the top with a few flakes of sea salt if desired.

Store in an airtight container in the fridge for up to a week.