Overnight Breakfast Casserole

Happy Belated New Year! And Good Morning! And what a Morning it is! Just check out this Gluten-Dairy-Free overnight breakfast casserole!

20170130_091530I love how it looks! And the smell!

I decided to try making this because I missed the one my mom used to make (she used sasage not ham and bacon though).

It was started for 2 reasons: 1st I wanted a casserole. 2nd I had a loaf of dry not so tasty Gluten-Free bread.

I cooked the bacon in the microwave, chopped up some dairy-free cheese and deli ham, cubed 6 slices of my dry not so tasty gluten-free bread. Then I mixed some eggs and almond milk with ground mustard seed, parsley, onion powder, garlic powder, salt and pepper. I mixed them all together and threw it in a 9×13 pan then into the fridge overnight.

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 This morning I heated the to 350 and bakes it covered in tin foil for 50 minutes, and then uncovered for 20 minutes! 

It was delicious! I must perfect the recpie before posting it though.

Enjoy!

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Oh My Turkey Dinner Leftovers!

It’s the week after Thanksgiving, like everyone I had an abundance of turkey and cranberry sauce leftover from celebrating with my family. So what do you do with left over turkey and cranberry sauce? You could just heat it up and eat it but where’s the fun in that?

My solution was to make a pinwheel casserole!

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Doesn’t that look good? 

To start I quickly whipped up a batch of our Na’an, but instead of letting it rest I patted it out on some parchment paper (the paper and my hands were covered in potato starch, Na’an is sticky) so it was a nice rectangle. Then I spread the leftover cranberry sauce all over it. Like so!

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 I let it rest like that while I mixed up some sauce. I melted 3 TBSP of my butter replacement in a sauce pan, added about 2 tsps of minced garlic and about 1 tsp of onion powder. That cooked for about 1 minute before I added 3 TBSP of potato flour. I cooked the roux for another minute then slowly added 4 cups of turkey broth and 1 1/2 cups of almond coconut milk. While that was heating up I shredded some turkey and gathered rosemary, parsley, sage, salt and pepper. I’m not 100% sure how much of each of those I put in, but I’m guessing it was about 2 cups turkey and 2 or so tsps of the seasonings, possibly a whole TBSP of parsley. I was in a time crunch for dinner, please don’t hold it against me.

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While that simmered I rolled and sliced the pinwheels. Rolling it was easier than I thought it would be, I used the parchment paper to roll it

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I love my nonstick coconut spray! Just throwin’ that out there. I coated the knife in the spray and after all the slicing was done, look at what my knife looks like!

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I sprayed my pan with the non-stick spray too. I poured in the sauce then placed the pinwheels in the sauce. The oven was heated to 350 and it baked for 35 minutes. See the difference in the before and after photos? The after photo is the one on the oven rack.

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It was sooo yummy!!

Enjoy your kitchen adventures!

Summer, Fall, Seasons All!

This Summer & Fall have been so full of life! I’ve cooked several successful meals that I just haven’t had time lately to blog! I had a baby, made new friends and have had such a good time being a mom that I have been slacking on my blog desires!

Well, be prepared for more updates! I’m going to post a new recipe each Thursday! And I’m going to start adding a video to our youtube channel bi-weekly!

Let’s make some food memories!

Fishy, Fishy!

It can be a rather daunting task to make a meal when you can’t have dairy or gluten. In the past when thinking about making fish-sticks or chicken nuggets, my chest would tighten and I’d almost start panicking thinking about the prep work involved in something most people consider a very simple, easy meal.

I’d have to make the bread, slice the bread, dry the bread, turn it into crumbs, add seasonings, slice chicken/fish, then coat it in the crumbs and some egg thing, then do we bake them or fry them in oil? Honestly, I’ve never really thought much past the “turn into crumbs” part of the prep before giving up and turning to something else to eat, like an apple.

While wandering the halls of the local Winco I saw a new Gluten-Free Product, 4C Crumbs, Gluten Free, plain flavor. The seasoned flavor has dairy in it, so I have no clue how that would taste in this, or any recipe. I bought a jar and a package of fish. The results were mouthwatering!

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First Gather the ingredients.

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Set up your work area by placing the flour in one shallow container, the eggs and some water in another, and the breadcrumbs plus some seasonings in the last one.

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Slice all your fish.

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Spray your pans with non-stick spray. We read about two ways to bake your fish, so we tried them both! If you want your fish sticks to brown at all (they don’t really get much darker) forego the wire elevation.

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Then dredge the fish in the flour, dunk them in the eggs and lastly coat them in the seasoned breadcrumbs!

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While you’re getting the fish all ready, heat the oven to 400 degrees F. Then bake for 12 minutes a batch. Turning the fish over after 6 minutes.

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The above photo was taken after turning the fish sticks, they didn’t change a whole lot color wise, but I think another minute (7 minutes per side) would probably have helped them brown just a bit more.

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Our Green-Smoothie Baby really enjoyed her fish sticks!

I was quite surprised by how moist the fish stayed, and I was delighted by the spices we added. Imagine my surprise the next day when sampling the leftovers we stored in the fridge when after heating them up in the microwave they were still moist; the breading was a bit less crunchy, but still way delicious! I even heated up some that we had frozen and they were great too!

I can’t wait to try making some chicken nuggets with these breadcrumbs!

Until the next post!

Gluten-Free Fish Sticks
A delicious, moist gluten-free fish stick!
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Ingredients
  1. 2 lbs Firm-Flesh White Fish, (We used North Pacific Sole)
  2. 1 1/2 Cups Pamelas All Purpose Flour Blend
  3. 3 tsp Onion Powder
  4. 2 1/2 Cups 4C Crumbs, Gluten-Free Bread Crumbs, Plain Flavor
  5. 3 Tsp Old Bay Garlic & Herb Seasoning
  6. 4 Eggs
  7. 1 1/2 TBS Water
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place flour and onion powder in a shallow dish and mix well, then set aside.
  3. Place eggs and water in another shallow dish, whisk well, then set aside.
  4. Place bread crumbs and Old Bay garlic & herb seasoning in one more shallow dish, mix well and set aside.
  5. Slice fish into desired sizes (about 1 inch)
  6. Dredge fish in flour
  7. Cover dredged fish in eggs
  8. Coat fish in bread crumbs
  9. Set fish on baking sheet that has been sprayed with a non-stick spray (or olive oil)
  10. Repeat above until all fish has been dredged, covered and coated.
  11. Bake fish in oven for 12 -14 minutes, turning at the half-way point.
  12. Serve with your choice of sauce and side (Our favorite sauce to go with fish is tartar sauce)
Notes
  1. Just a Note: 2 lbs is a lot of fish, feel free to cut this recipe in half to only do 1 lb of fish. :)
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