GF Savory Cheesy Egg Muffins

GF Savory Cheesy Egg Muffins

4 eggs lightly beaten
3/4 cup sour cream
1/4 cup heavy whipping cream
2 tablespoons melted butter
3/4 cup grated sharp cheddar cheese
1 small shallot chopped fine
3 red mini peppers chopped fine
2 garlic cloves minced

scant amount of olive oil to saute 

1 cup 1:1 gluten free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon aji amarillo pepper or white or black pepper
1 teaspoon dried tarragon
1 teaspoon smoked paprika
1/2 cup olive or avocado oil
add fresh chopped chives for garnish as muffins are cooling (optional)

In scant amount of olive oil saute shallot till soft, then add peppers and cook till soft, then garlic for one minute longer. Set aside to cool. In a medium mixing bowl, measure all dry ingredients with herbs, spices, and seasonings and whisk till blended. Preheat oven to 375 F. Take muffin tin and add a drizzle of olive or avocado to the bottom of each muffin section. (Using the hot oil in the bottom of each section keeps the eggs from sticking). Place muffin tin in oven while preheating. Beat eggs, add sour cream and whisk till blended, then add heavy cream and melted butter. Add sauted vegetables to wet ingredients and blend lightly.

Add all wet ingredients to dry, then add grated cheese and stir till just mixed. Remove muffin tin from oven (careful it will be hot), and use a half measuring cup to add muffin mixture to each section. Place in oven and bake for 20 to 25 minutes till toothpick inserted comes out clean. Remove from oven and let cool in tin for 10 minutes. With a fork loosen each muffin and move to a serving dish. These muffins puff up so beautifully. Oh my! These are light, fluffy, and so delicious. They'd be great to take on a day road trip or for breakfast or brunch.

Taking an Introduction to Weaving class today. Not like I need another art pursuit but I like to keep my hands and mind active. We shall see.

Herb Roasted Eggplant Slices

Herb Roasted Eggplant Slices

1 medium to large eggplant, sliced into 1/2 inch slices
enough olive oil to coat both sides of eggplant slices
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon mustard powder
1 teaspoon ground rosemary or thyme
1/2 teaspoon white pepper
3/4 teaspoon salt
1 teaspoon herbs de provence
fresh herb of your choice (optional)

Preheat oven to 400 F. Line a sheet pan with foil. Arrange eggplant slices on foil. Now brush each slice with olive oil. I brush one side of all the slices, then turn them over and do the other side. Mix all the herbs in small dish except the herbs de provence and any fresh herbs. Sprinkle herb mixture on one side of each of the slices. Add the herbs de provence over each slice and any fresh herbs. Bake for 20 to 25 minutes till eggplant slices are soft. The slices will be soft, with a spatula gently remove them from the pan to serve. A quick and easy snack. Gary doesn't like eggplant, so more for me. Ha!

Pepper Jam Oven Baked Chicken Thighs

Pepper Jam Baked Chicken Thighs

All I did was bake four boneless skinless chicken thighs (which I cut in half) for 20 minutes at 350 F. Then I poured a jar of my pepper jam room temperature over the top and baked the thighs for another 20 minutes. Serve over rice, mashed potatoes or grits. Instant goodness.

Cabbage Casserole

Cabbage Casserole

1 small head Napa cabbage, core removed and chopped medium
1 onion chopped small
4 eggs beaten slightly
1 cup sour cream
1/2 cup flour
1 teaspoon baking powder
1 teaspoon corn starch
6 ounces of mozzarella or muenster cheese grated
4 large garlic cloves minced
1 teaspoon fennel seed ground
1 teaspoon paprika
1 teaspoon mustard powder
1 tablespoon dried parsley
4 ounces of asiago cheese grated
salt and pepper to taste

Chop cabbage into bite sized pieces, removing the core and any very hard sections. Pour cabbage into a large mixing bowl. Chop onion and mix into cabbage. Add mozzarella or muenster grated cheese to cabbage and toss. Oil an 9 x 13 inch baking dish. Pour cabbage onion cheese mixture into the baking dish. In a smaller bowl beat eggs slightly, add sour cream, flour, baking powder, corn starch, garlic and remaining herbs and spices. Reserve the asiago cheese. Pour liquid mixture over the cabbage and mix gently. Sprinkle grated asiago cheese over the top. Bake in a 350 F oven for 50 minutes or until top is slightly browned. If top is getting too brown, cover with aluminum foil. Let sit for 10 minutes before serving. Cut into squares to serve.