I have been in love with the recent trend of gif recipes being posted everywhere.
They look delicious, give a great overview of how the recipe is made, and I don’t have to watch an entire video.
The Biscuits and Gravy Bake in particular prompted me to make it twice and both times it was insanely delicious.
Super quick, super easy, super tasty. These guys knew what they were talking about.
The last time I made it I doubled the biscuit amount, it served more people, and didn’t overflow in the baking dish.
Gif Recipes - Biscuits and Gravy Bake
- 1 12-oz tube refrigerated biscuits
- 6 eggs
- ½ cup milk
- ½ tsp pepper
- ½ tsp salt
- 1 lb cooked sausage
- 1 cup shredded cheese
- For the gravy:
- 4 Tbsp. butter
- 4 Tbsp. flour
- salt & pepper to taste
- 2 cups milk
- Cut each biscuit into 8 pieces. Set aside.
- In a bowl, mix the eggs, ½ cup milk, ½ tsp salt, and ½ tsp pepper. Set aside.
- In a saucepan, melt the butter. Stir in flour, salt, and pepper, and slowly add the 2 cups of milk.
- Simmer, stirring, until it’s thickened.
- In a greased 9x13 glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy.
- Bake at 350°F/180°C for 35-45 min, until the eggs on the bottom are cooked.
For the last few days I’ve been staring at our super ripe bananas trying to decide what to make with them. Every morning I contemplate a Peanut Butter and Banana Smoothie, but have gone with a bagel or cereal instead, or I’ve thought about some of Brandie’s Cinnamon Streusel Banana Bread or those Banana Muffins I liked so much, but it just didn’t feel like the choice.
So this morning I decided to make some gluten-free banana pancakes; low carb, low fat, natural sugars, and high in taste.
Not that health is usually a decider in my dietary choices, but it’s a nice side affect for something so delicious.
These were a great use of old bananas, super simple to make, and very tasty.
Gluten-Free Banana Pancakes
- 4 very ripe (brown) bananas
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 tablespoon butter
- Heat a skillet on medium heat until a drop of water placed in the center will sizzle and dance, but not immediately evaporate.
- Use a small amount of the butter to grease the pan in a medium sized circle, and then using a ⅓ cup scoop, pour some of the batter onto the pan.
- Cook until the top of the pancake starts to make bubbles and holes, and checking under the edge the bottom is golden brown.
- Flip and cook on the other side until it is also golden brown.
- Stack and serve with maple syrup, butter, jam, powdered sugar, or whatever your preferred pancake topping is.
To create a fluffier pancake, add 2 tablespoons of gluten free "flour" or pancake mix to the batter.
I’m a big fan of onions and obviously got very excited about this recipe.
I would say it’s a bit like a quiche, but no cheese, and no crust.
It’s just smooth and flavorful and delicious.
- 2 cups chopped onion
- ½ cup butter plus 2 teaspoons
- 3 large eggs
- 1 cup sour cream
- ½ teaspoon ground black pepper
- 1¼ teaspoon salt
- ½ teaspoon garlic powder
- ¾ cup flour
- 1 teaspoon baking powder
- Preheat your oven to 385 degrees, and grease a 9" tart pan or pie pan.
- Place your chopped onion in a large pan with 2 teaspoons of butter and saute over medium-high heat until translucent.
- While your onions are sauteing, whisk your eggs and sour cream and spices together in a medium sized bowl until smooth and completely blended.
- Stir in the flour and baking powder until combined, some lumps are okay, just don't over mix.
- Melt the remaining half cup of butter, and stir into the batter until mixed thoroughly.
- Mix in your sauteed onions, pour into your tart pan, and place in the oven to cook for about 30 minutes until the center is no longer jiggly, and it's golden on top.
- Serve warm or room temperature.
I served this with a Slow-Cooker Lemon Garlic Chicken Breast (recipe forthcoming) over an alfredo pasta, with a side of sauteed green beans.
This weekend my sister Jennifer and I took a whirlwind trip (leaving Friday morning, and returning Sunday afternoon) to Los Angeles to visit our other sister, our nephew, and his wonderful girlfriend.
Friday evening after we arrived we ate dinner at a really delicious local restaurant in Northridge called Lum-ka-naad Noodle and Thai Cuisines.
We all shared a very delicious and ever so slightly spicy coconut soup called Tom-Kah-Kai.
And I ate half of a large plate of very delicious Pad Thai that I later finished as a late midnight snack on Saturday.
After dinner we shared a second Christmas at my nephew’s home (we didn’t get to visit with them in December) and had some tequila shots out of small bowls as they didn’t have any shot-glasses.
Clearly this was the fanciest way to shoot tequila.
Saturday was a very long day, but we started it off the right way by getting brunch together at a well known and popular spot Myke’s Cafe in Pacoima.
The food was as delicious as the art on the walls was interesting.
I got really tasty plate of french toast with raspberries and lemon curd and a side of sausage. I consumed it all and it kept me fueled for the rest of the day.
They took us to the Getty Museum which was beautiful beyond belief, and very busy because it was a family activity day.
We spent hours with the European paintings, antique and opulent furniture, and walking the garden.
We spent that evening at the El Capitan Theater watching the new live action Cinderella experience (eating theater food for dinner), and then walking Hollywood Boulevard taking in the sights.
We headed back for the bay area shortly after waking the next day, but the family and food and whole trip was just wonderful.
What delicious spots have you eaten at on your travels recently?
Unlike most of the writers here at Qwerty Cafe, I really don’t have any formal training in how to make food. I did work at an organic bakery and cafe before organic was cool, but I was totally flying by the seat of my pants.
I mostly rely on instinct and knowledge cribbed from my mom and aunts over the years.
Combine that lack of training with no energy and a house full of busy people who haven’t had time to shop recently, and you get today’s recipe. The, “I Have Noooo Idea What I’m Doing” Casserole. It’s sort of a breakfast casserole, even though I had originally considered making a quiche. Or ordering pizza.
And, frankly, when I throw something together like this, I’m almost always expecting to have to resort to ordering delivery food, but then am pleasantly surprised at how things turned out. I wish I could remember this and add it into some kind of food maker confidence bank, but that’s not how my brain works.
This thing may not be pretty, but golly, it was tasty. I hope you like it too.
The "I Have Noooo Idea What I'm Doing" Casserole
- 4 slices thick-cut bacon
- 1 red bell pepper, diced
- 4 large russet potatoes, diced
- 1 large yellow onion, diced
- 1 tomato, diced
- 4 Tablespoons squeeze-bottle garlic
- 2 Tablespoons Butter
- 2 teaspoons salt
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded cheese (I used cheddar)
- ½ cup whipped cream cheese
- Start by preheating your oven to 350.
- Then cook the bacon in a large pan over medium heat until crisp.
- Remove bacon from pan and set aside.
- Cook onion, garlic, and red bell pepper in bacon drippings until soft (about five minutes).
- Add in butter, 1 teaspoon salt, and potatoes. (Toss to mix evenly).
- Whisk together your eggs, milk, cheese, remaining salt, and cream cheese.
- Transfer potato mixture to large casserole pan and stir in tomato.
- Pour egg mixture over potatoes.
- Cook for 40 minutes in oven until firm and/or lightly golden.
For Christmas Adam and Brandie gave me a wonderful waffle iron for which I’ve had a few opportunities to use over the last couple of months.
Belgian waffles are great for any occasion, but I’ve added a little twist that definitely makes these my new go-to waffle recipe.
Using almond extract gives a great nutty sweetness to the batter that means this waffle can really stand on its own or complement whatever toppings you chose.
Almond Belgian Waffles
Recipe type: Breakfast
- 2 cups flour
- ¾ cup granulated sugar
- 1 tablespoon + ½ teaspoon baking powder
- 1½ cups milk
- 1 cup melted butter
- 2 eggs, separated
- 1 teaspoon almond extract
- In a large bowl combine the flour, sugar, and baking powder.
- In a small bowl whisk together the milk, butter, egg yolks, and almond extract.
- Pour the wet ingredients into your dry, and stir until just combined.
- In another small bowl, whisk the egg whites until they are able to form stiff peaks, and then fold the whites into the batter gently until just combined.
- Use a ¼ cup measurement to spoon the batter into each square of a heated waffle iron and cook as your particular iron instructs.
- Serve as pictured with whipped cream and strawberries, or with butter and syrup, or any way that you like!
I love grits so much (I’ve said it before), and as the weather cools down here in the Bay Area, I just want to make them more frequently.
Cat has always said she doesn’t really like grits, but I got it out of her that the way she’s been served them before have been very unflavored and pretty plain; that is no way to eat grits!
I force fed her some of my cheesy sausage grits this morning and she was pleasantly surprised to find that she actually enjoyed it.
And although cheesy grits is one of the best ways, there are so many variations! I’ve rounded up some great recipes that you should try out the next time you make grits (which I hope will be soon).
Shrimp and Grits from The Weekend Gourmet
Grits Fritters from Spicy Southern Kitchen
Banana Maple Grits from Andrea Meyers
Sweet Grits Pie from The Loveless Cafe