Breakfast and Brunch

Name: Smoked Gouda Cheese Grits
Ingredients: 1-1/4 cups whole milk; 3/4 tsp Kosher salt; 1-1/4 cups water; 1/2 cups Quaker Quick 5 Minute Grits; 2 TBS Butter; 3/4 - 1 cup shredded smoked Gouda cheese.

Recipe: Oven-Baked Omelet with Broccoli, Asparagus, and Tons of Cheese….

April 3, 2018 By Joi Sigers

Oven Baked Omelet with Broccoli and Asparagus

Two of my husband’s favorite foods are omelets and asparagus, so combining the two always makes me feel kind of like my favorite superhero, Hawk Girl. If only I had the uniform… never mind, it’d be too traumatic for the cats.

I’m one of the few people who actually enjoys making traditional, skillet omelets (the “secret” is using an 8-inch non-stick skillet and a spatula that isn’t too big or too floppy OXO makes an ingenious Omelet Flipper). The only drawback is, if you’re feeding more than one person at the time, it’s really tricky to time two omelets to be served at the same time. That’s why I love the occasional Oven Omelet. It’s still delicious and can be packed with even more vegetables and cheese than a skillet omelet (unless you don’t mind it when it splits its seams). It’s also a ridiculously easy and inexpensive meal – who doesn’t need that in their life?

Best of all, no one has to eat a cold omelet.

Oven-Baked Omelet with Broccoli and Asparagus

6 eggs
1⁄2 cup milk
1 cup shredded cheese (I almost always use Monterrey Jack and Cheddar but it’d be almost impossible to go wrong with your cheese selection)
1⁄2 cup chopped broccoli
1⁄4 cup chopped asparagus
1 tablespoon onion (sweet or green are my go-tos)
salt and pepper

Combine eggs and milk, then whip them with a whisk or fork.
Add in rest of ingredients. Moment of honesty – I generally add more than 1 cup of cheese. Probably more like 1-1/4 cups, but use your own judgment.
Pour into pie dish.
Cook at 350 degrees for 20-25 minutes.

You could also, of course, add bacon, ham, red bell pepper (one of my favorites)… whatever floats your boat.

Fun and Delicious: The Little Kernel Miniature Popcorn (Review + Delicious Recipe for Honey Peanut Butter Granola Bars)

November 13, 2017 By Joi Sigers

Have you seen -or heard of – The Little Kernel miniature popcorn? I hadn’t when I was first contacted to try it in exchange for a post on the food blog. But one look at the Little Kernel guy and I was hooked. That combined with the fact that I’m BEYOND obsessed with popcorn made me downright giddy at the prospect.

The Little Kernel is a better-for-you snack with a unique, hulless, “miniature kernel.” Popped in 100% pure olive oil, each popcorn is gluten-free, non-GMO, dairy-free, kosher and certified whole grains.

My favorites were the Sweet & Salty Kettle and the Butter Flavored while my husband was wild about the Truffle Sea Salt. I have a funny relationship with Truffle salt – I like it for a few bites, then, I’m ready to move on.

If you love truffle salt as much as my husband does, however, this will become your new addiction.

As for me and my taste buds, we’re sticking with the Sweet & Salty and Butter Flavored. I’m intrigued by the other flavors available too – especially the White Cheddar and Pink Himalayan Salt. They both sound out of this world good.

Where to Buy The Little Kernel Miniature Popcorn:

The Little Kernel is on Amazon – something I love since I pretty much live on Amazon. It’s super-easy to just throw a bag or two or twelve in the cart along with whatever lovely little something caught my eye at the time. Just click the link (Amazon) and shop for the variety of Little Kernel you’re craving.

You can also order The Little Kernel Miniature popcorn from their website.

You are going to love this popcorn – it’s uncommonly delicious and just a lot of fun to eat.

One of my favorites, Sweet & Salty, stars in the great recipe below from @snacksalldayeveryday. Just be sure to order plenty of The Little Kernel to use in the recipe AND for popping directly into your mouth.

Trust me on this one.

Honey Peanut Butter Granola Bars

Recipe Credit: @snacksalldayeveryday

2 cups of rolled oats
3 1/2 cups The Little Kernel Sweet & Salty
1/2 cup puffed rice
1/4 teaspoon salt
1/2 cup peanut butter
3/4 cup honey
1 teaspoon vanilla extract

Instructions:
1. Combine all dry ingredients in one bowl (using about 1/2 cup of popcorn only).
2. In microwave, combine peanut butter, honey, and vanilla extract and melt until smooth.
3. Combine this with dry ingredients and then line a dish with this mixture (tightly packed about 3/4 inch high).
4. Chill in fridge for 20 minutes.
5. Then combine remaining popcorn with honey and add this on as a second layer (tightly packed).
6. Chill for another 15 minutes or so, cut, drizzle with melted chocolate, and serve. No baking necessary.

Dive In!

Recipe for National Apple Month: Apple Flax Muffins (Gluten-Free)

October 3, 2017 By Joi Sigers

The beautiful and delicious Apple Flax Muffins, pictured above, are IDEAL for autumn.. especially given the fact that this is National Apple Month! I can’t get enough of apples, so this is a favorite favorite apple recipe. Each bite is bursting with apple flavor.

Apple Flax Muffins with Carrington Farms Flax Seed

1 and 1/4 cup Carrington Farms Organic Milled Flax Seed
2 teaspoons baking powder
1 Tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup sugar or sweetener
4 large eggs
1/4 cup oil
1/2 cup liquid (syrup or water)
1 Tablespoon vanilla
1 medium apple, chopped fairly finely
1/2 cup chopped pecans (optional)

Preheat oven to 350 F. Grease a 12-muffin tin very well. Mix the dry ingredients together, then add the rest of them. Let batter stand 10 minutes, then put into the muffin pan and bake for about 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin. *Makes 12 to 24 muffins depending on your preference.

Recipe and Photo Credit: Carrington Farms

Bacon and Eggs Salad with a Creamy Mayo Dressing

May 24, 2017 By Joi Sigers

Bacon and Eggs Salad My love of animals, birds, butterflies, and bees is so great that it’s a part of my DNA. I’m somewhere between a modern day Snow White and Ellie May Clampett (without the little men or pigtails – though I’d kind of fancy having both around).

As you’d expect, I only buy cage-free eggs. They cost a little more, but the way I see it.. it’s more than worth it. The thought of any animal being confined and miserable – unable to enjoy fresh air, sunshine, and… well… life – makes me miserable and that’s a feeling I’m not wild about. The way I see it, if we were to all DEMAND better for animals (be their voice, if you will), their treatment will improve.

Talk about worthwhile goals!

When I saw Nellie’s Free Range Eggs website, the first thing that caught my eye was a precious picture of a beautiful little girl holding a beautiful hen like a cherished pet. Not only am I obsessed with animals, having raised three beautiful little girls of my own – I’m terribly partial to that “critter” as well!

Above the precious picture were the words that have stuck with me… “We Love Our Hens.” Maybe it’s because I’m a sentimental animal lover with few rivals for the title of Queen Sentimental Animal Lover, but that struck a chord with me. The love for their hens has led Nellie’s Free Range Eggs to be Certified Humane (click the link to learn exactly what this means).

Teaching Kids About Healthy Cooking and Humane Living

{Continued Below…}

My Buddy, the Nellie’s Free-Range Eggs Hen (My Cats Love Her)I’m a huge advocate for teaching girls and boys how to cook (safely, healthily, and deliciously). When our girls were growing up, they took turns helping in the kitchen. I showed them simple things like…

how to always turn the pot handles toward the back of the stove
how to pour ingredients safely to keep them from splattering all over your face
how to handle knives without incident
where to store eggs in the fridge (not on the door)
what foods need refrigeration and what ones don’t
how garlic powder and an iron skillet make the best burgers ever
etc, etc, etc..

While it wasn’t really an issue when my girls were children, today parents and grandparents would be great to teach their little cooks about food allergies and intolerances. Teaching them that it’s always considerate to take things like allergies into consideration when cooking for others.

I’ve also preached to my daughters (and anyone else who’ll listen!) about the importance of mastering certain recipes that’ll serve you well throughout your life. Egg recipes are among the ones that I think are most important to master.

Everyone should be able to make EXTRA special…

fried eggs
scrambled eggs
boiled eggs
egg salad (Best Egg Salad Recipe EVER)
omelets

As is the case with many recipes, perfecting egg recipes simply takes practice – and attention to detail. I love eggs to distraction – I guess that’s why I have (over the years) worked so hard to perfect my egg recipes. It’s why I’ve always found ways to get eggs into as many meals as possible.

They aren’t just for breakfast you know!

When it comes to summer meals, one of my favorite ways to enjoy eggs is a Bacon and Eggs Salad with a Creamy Mayo Dressing.

{Bacon and Eggs Salad Recipe Below…}

Bacon and Eggs Salad

Round up the usual suspects: Romaine Lettuce (or your favorite leaf lettuce – don’t let me tell you what to do), chopped green onions, bacon, hard-boiled eggs (chopped), tomatoes if you’ve got them… and any other vegetables you want to invite. Most of the time, I want the bacon and eggs to be the stars they are, so I keep things ridiculously simple.

Creamy Mayo Dressing:

For some reason, the dressing looks almost yellow in the picture below, but don’t let it fool you.. it’s white. I guess the mid-day sunlight coming through the kitchen window pulled a fast one.

1 cup mayo (I love Duke’s and Hellman’s)
4 tsp apple cider vinegar
3 TBS sugar
salt and pepper

This is the basic dressing I use for the Bacon and Eggs Salad – but you can jazz it up a little with chopped chives (fantastic on just about any tossed salad) or other herbs. You can also add a little lemon juice if you so desire. Again, I don’t want anything upstaging the bacon and eggs, so I keep it basic. As you can see from the pics, the last time I made this I didn’t even involve tomatoes. They sat in a bowl looking at me but I was like, “Nah, I’m good…”

{Concluded Below…}

Hard-Boiled Eggs without Pepper? I Do NOT Think So! As long as we have our children’s attention, we should also teach them about compassion. Along with my love for great, healthy food and cooking, I passed on to my girls a great love and compassion for every human and animal involved in the process – from farm to table. The kitchen is one of the easiest places to do this. Strike up conversations with your kids about the importance of things like supporting local farmers and buying free-range eggs. Visit Nellie’s Free Range Eggs with them (they’ll love the pictures!) and show them “the right way” to do a business.

I was sent a gift certificate for Nellie’s Free-Range Eggs in exchange for telling you all about them. I decided to do more than just tell you about them… I decided to RAVE because everything about the way Nellie’s does business makes this animal lover’s hear soar.

Hard-Boiled Eggs

Place your free-range eggs in a saucepan and cover them with cold water. Place the pan on high heat and cook until it reaches the boiling point. Take the pan off of the heat (don’t forget to turn off your burner… I used to be AWFUL about that!) and cover the pan. Allow the eggs to sit in their hot bath for about 13 minutes. Peel, pepper and enjoy!

Health Benefits of Kale Plus a Few Ways to Enjoy it for Breakfast

February 15, 2017 By Joi Sigers

I love kale. Love, love, love kale. In fact if I’d had a son in addition to my three beautiful daughters, I’m pretty sure his name may have been Kale. Kale Michael – wonderful name. At this point in the game, however, I’ll just file it away for a future cat.

We’ve already determined on the food blog that I’m a salad junkie, so it won’t come as a great surprise when I tell you that I add kale to salads on the regular. Not only does it taste fantastic, it looks gorgeous when chopped into ribbons AND it ups the salads nutritional value. More about that in a minute.

Soups and stews are other favorite kale destinations. Be sure to throw it in as late as possible to keep it more green than gray. Then again, there’s also the yummy and strangely addictive “Kale Chips” – in fact, I’d love a big plate of them right about now.

When it comes to breakfast or brunch, anyone and everyone knows that kale makes a great smoothie ingredient. I have to admit, for green smoothies, I actually prefer spinach BUT kale is perfectly delicious too.

My favorite way to enjoy kale for breakfast, however, is like so…

Fry an egg (Sunny Side Up or Over-Easy) in a little butter and olive oil – then, after the egg begins to slightly set, add in some torn kale. Spinach is also great like this, but this is Kale’s spotlight and Popeye’s favorite has already intruded once as it is.
Add a little sea salt to the kale and YUM. The combo of egg and kale is phenomenal.

Health Benefits of Kale

Kale is low in calories, so it’s a great way to “bulk up” a salad (or omelet, stew, smoothie…) without adding substantial calories – and without adding any extra fat. With only 36 calories in a cup of kale, it’s just a really great way to add fiber without a lot of calories.

Kale is high in both iron and Vitamin K. In fact, per calorie, kale has more iron than beef. Eating diets high in Vitamin K can help protect you against various cancers – yet most of us aren’t getting enough K in our diets. Kale’s a great way to take care of that oversight. Kale also has antioxidants, which also protect against various diseases (including cancer).

Just one cup of kale boasts 10% of the RDA of omega-3 fatty acids. These guys are known for protecting us against arthritis, asthma and a whole slew of other diseases.

What’s More…

Kale is known to help lower your cholesterol, which can lower your chances of heart disease.
Kale is high in Vitamin C. Kale is higher in vitamin C than most vegetables. It actually has about 4.5 times as much Vitamin C as spinach. Sorry, Popeye.
It’s high in Vitamin A.
It’s a fairly good source of magnesium, a mineral most of us don’t get enough of. Given that getting plenty of magnesium can protect against type 2 diabetes and heart disease, we should all make sure we get magnesium from as many food sources as possible. High magnesium foods include dark leafy greens, avocados, nuts, seeds, fish, beans, whole grains, yogurt, bananas, dried fruit, and dark chocolate – which are all out of this world delicious, so upping our magnesium should be easy and enjoyable.
Kale is even high in calcium – per calorie, higher even than milk.

Click here to read more about Kale and it’s many health benefits from Dr. Axe.

Also See:
Chickpeas, Kale, and Garlic Salad
Spicy, Cheesy Kale Chips

What are the Benefits of Kale and Can You Eat Too Much

Roasted Sweet Potato Pancakes with Apple Whipped Topping

February 3, 2017 By Joi Sigers

All of February is Heart Month and today, itself, is heart awareness day for women. I proudly wore my red today in honor of my mother who died from a heart-attack and as a means of raising awareness for heart disease. I hope and pray strides will be made in heart health for the sake of my three beautiful daughters (and everyone else’s beautiful daughters for that matter!)

In honor of Heart Month and today’s Heart Awareness Day, I want to tell you about a healthy breakfast that’s perfect for any time of day. I got the idea for roasted sweet potato pancakes from a tweet from Cooking Light. They made Roasted Sweet Potato Pancakes with just two ingredients: a roasted sweet potato and 2 eggs.

Intriguing!

I saw one willing sweet potato on the shelf and knew I had eggs ready at a moment’s notice in the fridge.

Since I’m “One of those gals” who is always looking for ways to “sneak” healthy food ingredients into as many meals as possible, I decided to also add 1 Tablespoon of Chia Seeds and 1 Tablespoon of Flaxseed to the mixture… but I’m getting ahead of myself. We have to roast the sweet potato first!

I cut my sweet potato (skin on) into four rounds and sat them in a small iron skillet. I drizzled 1 Tablespoon Pumpkin Seed Oil over the tops (but you could easily use Olive Oil). I made sure all sides of the rounds were coated, then sprinkled on a little paprika and a little cinnamon for good measure.

I roasted the sweet potato at 425 degrees for 30 minutes, then removed the skin and mashed them really good with a fork. I then added two eggs along with the chia seeds and flaxseed (1 TBS each).

I added some ghee to a non-stick pan (you could use butter, of course) and positioned a few pancake molds (not even remotely necessary – I was just trying to be cute). I poured some batter into the two molds and cooked my pancakes over medium heat for 6 minutes – I removed the molds when they looked “set.” After the six minutes, I flipped and cooked them for 4-5 minutes more.

They held together beautifully – which, I’m not lying, kind of surprised me.

Tip: Use the widest spatula you have – otherwise it may take two to flip them. If you aren’t using pancake molds, simply divide the dough into two pancakes. Again, a mold is not necessary.

Topping:

For the topping, I beat 1 cup of whipping cream with 1/2 TBS sugar. Because I wanted to bring a little bit of apple flavor and goodness to the party, I grated nearly half of an apple and stirred it into the whipped topping, reserving some for the topping.

I topped the pancakes with the topping and sprinkled on some more chia seeds and grated apple.

With experimentation, I discovered that these pancakes are also fantastic with maple syrup or honey. You could actually even drizzle a little honey on top of the whipped topping.

When you try these, go easy with the whipped topping at first – I actually added more than I needed. The pancakes, themselves, are so darn good, you don’t need much with them. These were a lot of fun to make and tasted fantastic.

And did I mention they were healthy?

Browned Butter Fried Eggs – Better Than They Have a Right to Be

February 2, 2017 By Joi Sigers

Fried Eggs with Browned Butter

I would never get a tattoo simply because of a severe allergy I have – I’m allergic to pain. However, if I were to overcome this allergy and decide to turn some part of myself into an artistic work, I’d go with something I strongly associate myself with: cats, baseball, coffee, birds, angels, trees, Bigfoot (easy, there, don’t pass judgement) or fried eggs in a skillet.

Hmmm. Maybe it’s best if I never even think about getting inked.

Fried eggs in a skillet may not be that ideal for wearing on your body, but I’m obsessed with putting them into my body. I don’t know… fried eggs just DO IT FOR ME.

I recently tried something for the first time and can’t for the life of me understand….

WHY I’d never tried this before.
HOW this isn’t something every restaurant and home in the world specializes in.
WHAT makes this so darn good!

Fried eggs with browned butter. That’s it. Simple yet sensational. Granted, Eggs with Browned Butter won’t win any beauty contests (I suspect that one reason, alone, explains why this isn’t a restaurant staple). In fact, it almost looks like something was overcooked – which, well it was, but for good reason.

And that reason is known as FLAVOR. The flavor browned butter gives to eggs (or mashed potatoes, mashed cauliflower, rice…) is mind-boggling. It is just so delicious!

My Favorite Process for frying eggs:

I use a smaller skillet because I’m kind of crazy about the way two eggs become one while they’re frying.
I start things off with a little butter and olive oil in the skillet. When the butter is nearly all the way melted, I add the eggs and cook them over medium until the edges begin to set.
I add salt, pepper, and parsley flakes as the eggs are cooking. If I’m not adding browned butter, I also add Lawry’s Seasoned Salt (a favorite resident in my seasonings and spices cabinet).
Sometimes I’ll flip the eggs over for an “over easy” approach, other times I’ll go with eggs “Sunny Side Up.” When I’m adding a sauce, I flip them over and actually go a little bit past “over easy” simply because I don’t want the sauce and yolk fighting for attention.

{Eggs with Browned Butter Recipe Continued Below}

Fried Over Easy Eggs with Browned Butter

Fried Eggs with Browned Butter:

While the eggs are cooking, I melt a few tablespoons of butter in a small skillet or saucepan. You will be tempted to stop the butter from cooking too early, but you have to resist the urge to take it off of the heat. The magic with the flavor happens when the butter browns and you have to leave it there in order for this to happen.

You need to simmer the butter for a few minutes in the pan – then add a little bit of fresh parsley or a sprinkling of dried parsley flakes.

After you put the eggs on the plate, drizzle some browned butter on top of them and hold on to something. The flavor will kind of catch you off guard. It’s an unexpected boost of rich flavor that is a “thing” all unto itself.

National Hot Breakfast Month with Kruteaz Gluten-Free Mixes

February 1, 2017 By Joi Sigers

While September is National Breakfast Month, February is National HOT Breakfast Month. Given that I am a bona fide breakfast fanatic, I feel that breakfast not only deserves two months, but it’s well within reason for it to have 10. Seriously, what’s not to love about breakfast food? Waffles with syrup seeping into its crevices, pancakes with butter melting down the sides, blueberry muffins with their warmth and sweetness, scrambled eggs with Monterey Jack cheese, bacon, sausage, scrambled eggs with cornbread, French toast with cream cheese and orange marmalade nestled in between its delectable layers..

Let’s make that 12 months breakfast deserves.

In honor of National HOT Breakfast Month, I’m going to feature a new breakfast recipe or idea each day of the month. These recipes will be perfect for breakfast OR supper (ironically my favorite time to enjoy breakfast food). The recipes will be quick and easy, gluten-free, and packed with flavor and goodness in each bite. Quite a few of the recipes will feature some of my kitchen staples:

Krusteaz Gluten-Free Mixes
Krusteaz Gluten-Free All Purpose Flour
T-fal Non-Stick Skillet (review upcoming)
T-fal Waffle/Sandwich Removable EZ Clean (review upcoming)
Eggs (color me obsessed)
Bacon
Berries – I’m crazy about blueberries, blackberries, strawberries, and raspberries and work them in any chance I have.

I’ve declared my great love for Krusteaz Gluten-Free All Purpose Flour on the food blog before. I’ve even posted recipes for Cranberry Pecan Cookies and White Chocolate Chip Pecan Cookies using this perfect gluten-free flour. It’s a staple in my gluten-free kitchen. In fact Krusteaz is synonymous with gluten-free baking as far as I’m concerned. Mind you, all of their products aren’t gluten-free, but the ones that are could not be any better.

That’s why I immediately jumped on their gluten-free mixes:

Gluten-Free Buttermilk Pancake Mix
Gluten-Free Blueberry Muffin Mix
Gluten-Free Honey Cornbread Mix
I just saw on their website that they now have a Gluten-Free Double Chocolate Brownie Mix – O.M.G. I’ll be looking for that at Meijer’s today!

A few days ago, I wrote about the Gluten-Free Honey Cornbread Mix in my recipe for Sloppy Joes Cornbread Pizza (other level delicious). If (like my cornbread loving husband) you can’t get enough of the flavor of great cornbread, you’ll love this idea for putting a breakfast spin on the Cornbread Mix – serve it with scrambled eggs or a breakfast casserole. Cornbread is delicious with butter and jam or even apple butter. Use it in place of toast for extra flavor.

Plus, let’s face it, there’s just something so right about the way cornbread looks in an iron skillet. Krusteaz Honey Cornbread Mix is the best cornbread mix I’ve ever had (gluten-free or not) and is as good as homemade cornbread. To get a crunchier bottom, use bacon grease in the skillet instead of shortening or oil. It gives it wonderful flavor, too. This is the mix I used (along with the bacon trick) for my stuffing last Thanksgiving and it was AMAZING.

Have you ever taken a slice of hot cornbread and covered it with buttermilk? I remember seeing my grandmother and mom tear cornbread into pieces, place the pieces in a bowl and pour buttermilk on top. When I was a kid, I thought they were nuts. When I got a little older, curiosity got the better of me and I poured some buttermilk on hot cornbread – poking holes and letting it seep down into the golden goodness. Words CANNOT tell you how delicious this is. These ladies were onto something!

Krusteaz Gluten-Free Blueberry Muffin Mix

Blueberry muffins are, in my opinion, one of the most perfect comfort foods in the world. Maybe it’s my fascination with berries, but I could eat them every single day of the year. They can be a little time-consuming, though, if you make them from scratch – but, unfortunately, most mixes are closer to comedy than comfort. The little dry things that pass for blueberries amaze me, and not in a good way.

Krusteaz Gluten-Free Blueberry Mix uses plump little blueberries (packaged in a separate can in the box) that you drain, rinse, and simply throw into the batter. This mix couldn’t be any simpler and it couldn’t be any more delicious.

The muffins aren’t just quick, easy, and delicious, they have a little extra magic we gluten-free eaters RESPECT – they’re as good the second day as the first. For whatever reasons, this is often rare with gluten-free baking (whether from mixes or scratch). Somehow, with each subsequent day, the flavor deteriorates. I can’t vow for day three because they certainly didn’t stick around that long! I actually made myself hide one away so I could test it’s “next day/leftover” flavor. It passed with flying yummy colors.

These guys are phenomenal.

I didn’t this particular time, but you can toss in chopped pecans or walnuts and/or white chocolate chips for fun.

For easy cleanup, use paper liners – I’m not sure why but cleaning a muffin pan is near the top of my most hated kitchen chores. Paper liners keep the peace.

Krusteaz Gluten-Free Buttermilk Pancake Mix: Two Meals/One Mix

I have used (and loved!) Krusteaz Gluten-Free Buttermilk Pancake Mix for pancakes – they’re perfect each and every time. I recently bought a new T-fal Sandwich Waffle EZ Clean, however, and was anxious to use it, so I made the Waffles recipe on the back of the box. The recipe calls for 1/2 the box but I wanted to see how the mix would do refrigerated overnight, so I doubled the recipe, using the whole box.

I made some blueberry waffles for my husband and I last night (above) and they were stupendous. Seriously, they were out of this world delicious. Served with eggs over-easy and bacon, it was a supper we raved about all night. BTW, T-fal is as good as it gets for making breakfast or anything for that matter. I’ll go more into their goodness in upcoming posts, including an in-depth review of my newest T-fal non-stick fry pan.

Also, I wanted to let you know that later this month, in celebration of Pancake Day (March 3rd), Target will offer 15% OFF select non-stick cookware in stores and online. The sale will take place from Feb 27th – March 3rd. I’ll remind you as the dates draw closer.

To add berries to your waffles, gently stir in the desired amount after you’ve combined the other ingredients.

My husband was floored when I told him the waffles were from a mix. When he picked himself up, I told him the blueberry muffins we’d had a few days prior AND the cornbread for the Sloppy Joes Cornbread Pizza were also from mixes. He looked at me like I had two heads but I finally convinced him by showing him a box. He agreed with me that Krusteaz was in a class all their own.

I refrigerated the rest of the mix overnight and this morning decided to add a few extra ingredients for fun. I chopped up a few handfuls of almonds and threw them into the mix. Then I added a tablespoon of healthy chia seeds (pictured below).

I was really anxious to see if this mix did well refrigerated overnight because for anyone with busy mornings knows that putting together even a simple mix can FEEL time-constraining. Whereas making the mix the night before (maybe even while you’re in the kitchen making supper) and stashing it in the fridge is much more time-friendly.

I was thrilled to see (make that taste) that the waffles are every bit as good the next day.

Two delicious meals/One quick and easy mix? Come on, what’s not to love about that!?

Homemade Whipped Topping

I wouldn’t dream of serving waffles without homemade whipped topping – it just wouldn’t feel right. To make a wonderful topping (so much better than the stuff in tubs or cans), simply use your blender and combine 1 cup heavy whipping cream and 2 tablespoons granulated sugar until very stiff peaks form.

So there you have it… quick and easy ways to use and LOVE Krusteaz gluten-free breakfast mixes. These are simply out of this world. In the coming days, you’ll see Krusteaz and T-fal, for that matter, pop up in more breakfast recipes. In the meantime head over to the Krusteaz website for recipes and more information. You can find these mixes in most grocery stores. I find them, without fail, in Kroger and Meijer’s.

AMAZON:

Find Krusteaz Gluten-Free Mixes on Amazon
Find T-fal on Amazon

Smoked Gouda Cheese Grits (Insanely Delicious)

November 8, 2016 By Joi Sigers

Smoked Gouda Grits with Bacon and Fried EggsIf you’ve read much of my food blog, you know what a cheese fanatic I am. The cheese drawer in our refrigerator doesn’t just maintain a high population, it’s a deliciously diverse population. White cheddar, sharp cheddar, mild cheddar, smoked Gouda, mozzarella, Swiss, Colby, Monterrey Jack, Parmesan, Asiago (woefully underappreciated by most people, it’s actually one of my faves)… when it comes time to toss a grilled cheese sandwich together, deciding on the cast members is the toughest part.

Smoked Gouda is a permanent resident, right up there with the Cheddar family. It adds mouthwateringly delicious flavor to potato and pasta dishes, but my favorite way to enjoy smoked Gouda is with grits.

So. Good. You. Won’t. Believe. It.

Below is my quick, easy, go to Smoked Gouda Grits recipe.

A few notes:

I give a “somewhat modest” amount for the shredded smoked Gouda. I actually use between 3/4 cup and 1 full cup when I make them because I am crazy wild about smoked Gouda. However, you may not be quite as crazy wild as I am (no comment) – so what I’d suggest doing is starting with 1/2 cup shredded smoked Gouda and working your way up from there. Taste… add a little more… taste… then either stand firm or add a little more. It’s a personal thing.
Does it have to be smoked Gouda instead of just regular Gouda? If at all possible, YES. The smoked flavor is actually where the magic lives. However, if all you have available is regular Gouda, go with it. It is still a beautiful cheese.
Like all things, it’s best if you use a non-stick pan for these grits.
Usually, when I serve Smoked Gouda Grits, I place them in a bowl and pile on slices of bacon, a fried egg or two, and fresh (not cold) chopped tomatoes, green onion (or chives), and a little more shredded Gouda. However, it’s just as delicious – all on its own – in a bowl served alongside its co-stars. If you do add diced tomatoes, be sure they’re as fresh as possible and NOT cold -that’d distract from the ambiance the grits are trying to create.
This would be a beautiful and delicious recipe to master for Christmas morning – you’ll knock their stockings off with this one.
The first recipe calls for Quick Grits. Below it, however, is a recipe for coarse ground grits. Both versions are equally delicious.

Smoked Gouda Cheese Grits

Ingredients

1-1/4 cups whole milk
3/4 tsp Kosher salt
1-1/4 cups water
1/2 cups Quaker Quick 5 Minute Grits
2 TBS Butter
3/4 - 1 cup shredded smoked Gouda cheese.

Instructions

Bring the water, salt, and milk to a boil.
Slowly stir in the grits.
Reduce the heat to low and cover. Cook (stirring occasionally) for about 10-15 minutes.
Remove from heat and stir in butter and shredded smoked Gouda.
Add salt and pepper.

Don’t forget… don’t add mushy cold tomatoes! (Can you tell I have a phobia of mushy cold tomatoes.. it goes back to my childhood.)

Smoked Gouda Grits with Coarse Ground Grits:

2-1/2 cups whole milk
1-1/2 teaspoons kosher salt
2-1/2 cups water
1 cup coarse-ground grits (not instant)
4 tablespoons unsalted butter, cut into pieces
4 oz. smoked Gouda, grated
Kosher Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives

Bring the milk, 1-1/2 tsp salt, and water to a boil in a large saucepan over medium-high heat. Gradually add the grits, whisking until smooth. Reduce the heat to low and cover. You want to cook the grits (whisking occasionally) until they’re creamy but not mushy – about 20–25 minutes. Remove from heat and whisk in butter and cheese and season with salt and pepper.

Serve topped with chives.

Monday Morning Cheese Grits

August 15, 2016 By Joi Sigers

I think I could eat grits at every meal – there’s just something so comforting and “right” about enjoying a hot bowl of grit deliciousness. When it comes to eating grits (whether it’s breakfast or supper), the options are fairly endless….

Grits with butter and sugar
Grits without butter and sugar (but, why… why would you do that?)
Grits with Cheddar
Grits with Smoked Gouda Cheese – topped with bacon, a fried egg, diced tomatoes, and chives (HAVE MERCY!)
Grits served alongside fried apples – a personal favorite
Grits topped with a spoonful of blackberry pie filling (or blueberry, cherry, apple, strawberry…)

The quick and easy Monday Morning Cheese Grits recipe below is my Weekday Morning “go to recipe” – I love them any day of the week, of course, but on Monday mornings, I reallllly sing their praises. So quick. So simple. So easy.