Cheese Recipes

Gluten Free Ciabatta Breakfast Sandwich

Given my food allergies, I try hard to eat as well as I can. I often miss the things I used to eat though, like breads, bagels, sandwiches, etc, and the breakfast sandwich is no different. I really miss those things. It makes eating on-the-go tough, too, when I am on a road trip  with my family who all want to grab a breakfast sandwich at a drive-thru and I am reduced to just coffee. It really is true, people with food allergies do feel left out often, because they want to enjoy the same things as everyone else, especially if an egg mcmuffin use to be a favorite. Sad, but true.

It’s no secret that I have often not been a fan of many gluten-free breads, but I recently found a brand that does not disappoint. The Schar Gluten-Free Ciabatta bread is out of this world. And it is true, there are many gluten-free brands out there pumping out some mass-produced breads that do not live up to the hype. The jokes about cardboard tasting gluten free breads are all true, until you start asking around. Schar does an amazing job of making bread that is soft and spongy that compliments any sandwich really well. The ciabatta bread is a gluten free roll like no other and when I first tasted it, I immediately thought of breakfast sandwiches!

Paired with Burroughs Family Farms organic, pastured eggs and grass to gold Gouda, a little bacon, avocado or guac, and any other veggies you have on-hand, this breakfast sandwich will start your day right. This recipe is similar to my Omelet In A Cup  recipe. Making the eggs is similar, but if you don’t like using a microwave, you can scramble your eggs and add them to the sandwich with all the other goodies. But for those on the go and in a hurry, this speedy version will get you a great breakfast and out the door for your day in no time flat!

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Glutenfree Ciabatta Breakfast Sandwich
Author: 
Recipe type: breakfast
Serves: 6 sandwiches
 
This sandwich is great for an easy fix breakfast, meal prepping in bulk ahead of time, or for grabbing on the go. The combinations are endless, and whatever you have on hand works. You can cook your veggies into the eggs and cheese for added flair, or pile on the breakfast meats. Whatever you love about your favorite fast food breakfast sandwiches goes just the same here.
Ingredients
  • 6 Ramekins
  • Burroughs Family Farms organic olive oil to prep ramekins
  • 8 Burroughs Family Farms large eggs
  • ¼ c milk
  • 1 c Burroughs Family Farms grass to gold Gouda
  • Seasonings, to taste, i.e. salt, pepper, garlic salt, etc.
  • Hot sauce, to taste
  • 8 slices bacon
pkg Spicy Wholly Guacamole
  • Sliced tomato
  • 8 rolls of Schar Gluten Free Ciabatta Bread
Instructions
  1. Grease 6 ramekins with olive oil, or in turn if you do not have enough to do all 6 at a time
  2. In a large mixing bowl, whisk eggs, milk, and seasonings
  3. Pour equally into 6 ramekins
  4. Divide cheese into 6 ramekins
  5. Microwave ramekins with egg, milk, cheese mix for 2-2.5 minutes. May take longer if cooking more than one at a time, depending on your microwave.
  6. Turn all ramekins over onto plates and allow to cook slightly.
  7. Dress ciabatta with guacamole, tomato, if desired.
  8. Add one egg to each bun.
  9. Top with bacon.
  10. Drizzle with desired hot sauce.
  11. Try not to eat them all at once.
Notes
If the microwave doesn't work for you, you can scramble your eggs and assemble sandwiches as directed.

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Omelet In a Cup

I often run out of time in the morning to fix breakfast for myself or my husband as we are running out the door, especially after a full morning of getting kids out the door to school. After I’ve woken everyone up, gotten them through their morning routines, packed lunches, made them breakfast and send them out the door, I often have left myself with very little time to take care of the grown-ups. But I don’t believe in NOT eating breakfast, because it really does start your day off right.

I love the idea of prepping breakfasts ahead of time, but I sometimes I don’t have the time on the weekend to do so. So, the other day, while we were both in a hurry out the door, I quickly threw these omelets together in ramekins and they were ready in less than 2 minutes. The really great part of this recipe is that you can make it with whatever you have on hand. I don’t always have the same veggies every week, so this can vary according to what you do have.

I start with my favorite organic, pastured eggs from Burroughs Family Farms and Grass to Gold Gouda, a little milk, seasonings, and in this case, green onions, but I really wish I’d had bell peppers because I know they would be perfect in this dish. If you have salsa, it would be great as a topping on this post-cooking.

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Omelet In a Cup
Author: 
Recipe type: Breakfast
 
Ingredients
  • 2 Burroughs Family Farms eggs
  • 2 tbsp milk or milk alternative
  • ¼ shredded Burroughs Family Farms Gouda, or your choice of cheese
  • 2 spring onions, diced
  • Salt and pepper, to taste
  • Hot Sauce, to taste (I prefer Tapatio or Cholula with eggs)
Instructions
  1. In a ramekin, add eggs, milk, cheese, veggies, s&p, and mix together.
  2. Microwave for 1.5 minutes, or until eggs are set. Microwave time will vary, based on your microwave, somewhere between one minute to two. Works best if cooked one at a time.
  3. Add hot sauce and enjoy the perfect start to your day.

 

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Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)

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When I decided to go grain-free, because of food allergies, I knew I would miss pasta dearly. I heard that many people really love spaghetti squash and that it was a decent replacement for pasta. Learning to love spaghetti squash was a challenge and in all honesty, my family is not on-board with it. I have never gotten them to like it, or zoodles, no matter how many recipes I have tried to serve them. But this Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb) was perfect for me.

So, when I make spaghetti squash, it’s just for one person. Moi. The squash ends up for Me, myself, and I, which means, I am still making dinner for everyone else, too. Now, I don’t like to be a short order cook, but my younger kids are still adjusting to our new way of eating. Vegetables can be hard for them. With that in mind, I wanted to create a dish that was all-inclusive, and was easy enough to pull-off so that I could still make dinner for everyone else.

I took one squash, cut it cross-wise, liberally coated it in flavored olive oil and spices, added red sauce, pre-cooked meatballs, and a bit more sauce, and threw it in the oven for an hour, while I cooked a good ol’ spaghetti and meatball dinner for the rest of the family.

I really love the flavor of Burroughs Family Farms Basil Olive Oil for this. It added a bit more Italian flair to the dish. Burroughs Grass to Gold Gouda would be a great addition to this recipe. Any red sauce will work with this recipe, and for pre-cooked meatballs, I love Aidell’s basil and garlic meatballs, for a quick-fix.

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Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)
Author: 
Recipe type: Italian, Low Carb
Serves: 2 servings
 
Ingredients
  • 1 Small Spaghetti squash, cut cross-wise into two halves**
  • 2 T Burroughs Family Farms Basil Olive Oil
  • 1 T Spice Hub veggie seasoning
  • 2 C red sauce
  • 8 pre-cooked meatballs
Instructions
  1. Preheat oven to 400F.
  2. Cut spaghetti squash cross-wise.
  3. Remove seeds and innards.
  4. Drizzle both halves of spaghetti squash with basil oil oil.
  5. Sprinkle with veggie seasoning.
  6. Add ½ C red sauce to each half of squash.
  7. Put 4 meatballs in each half of squash.
  8. Top with remaining sauce.
  9. Bake for 60 minutes.
  10. **I eat one half for dinner and save another half for lunch the next day.
Notes
You can add cheese to this recipe, if you are doing a low carb high fat or keto diet, for added yumminess. Burroughs Family Farms Grass to Gold Gouda would be a great match. Just add after 45 minutes in the oven, sprinkle cheese over meatballs and sauce, then add to oven for 15 more minutes.

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Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)

My good friend, Susie over at My Paleo Fam, told me about a sweet potato pizza crust that sounded interesting. Here is the version she ended up making: Sweet Potato Pizza Crust. And when I was cleaning out my fridge for my new CSA basket yesterday, determining what needed to be used soon, I wondered if I could mix it up a bit, add in butternut squash and spaghetti squash, too. I’m always up for an experiment, and the chance to throw caution to the wind, so I tried it. There were some moments of doubt, some worries that I might be sending my husband off to get something for us to eat at 8pm if I failed, and the realization that I should have started much earlier in the day. All valuable lessons and things to keep in mind, when trying something new. Nevertheless, it was successful and a crowd pleaser. I was delighted (and relieved).

Please try this. It will not disappoint and I am a firm believer that there is more to a spaghetti squash, then well, spaghetti squash! Do it!

Deep Dish Paleo Pizza 2

Sweet potato and two squash pizza crust, with homemade sauce, Kerrygold Dubliner grass-fed cheese, chicken-apple sausage, kale, bell peppers, onions.

Deep Dish Paleo Pizza Crust

Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: One pizza
 
Makes one large pizza crust. Cast iron pans recommended for this recipe.
Ingredients
  • Pizza Crust
  • 1 Spaghetti Squash
  • 1 Butternut Squash
  • 1 Sweet Potato
  • 1.5 c almond flour (or any other GF flour)
  • 3 large eggs
  • 1¼ c shredded grass-fed, high-quality cheese (I use Kerrygold Dubliner, available at Costco)
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • Pinch of salt
  • Dash of cracked black pepper
  • TOPPINGS (You use what you like, but this is what we had on our 3 pizzas!)
  • Pizza Sauce or Leftover Spaghetti Sauce (Tonight I used leftover homemade spaghetti sauce)
  • More grated or shredded, high-quality, grass-fed cheese
  • Applegate pepperoni and salame
  • Chicken sausage
  • Shredded kale
  • Julienned bell peppers
  • ¼ c diced yellow onion
  • Whatever else you LOVE on a pizza!
Instructions
  1. Preheat oven to 400F
  2. In shallow roasting pans, I roasted 1 spaghetti squash and 1 small butternut squash for one hour.
  3. In aluminum foil, in the same 400 degree oven as above, at the same time, I baked a sweet potato for 45 minutes.
  4. Change oven temp to 375 degrees. Scoop out all flesh, discarding skins, and throw it all in the food processor. Process until completely smooth using your big mixing blade. I processed it for about 30 seconds. (The result was a puree that looked just like pureed pumpkin, which made me start dreaming of a crust made of pumpkin for dessert, but that is for another post!)
  5. Add 1.5 c of veggie puree to a large mixing bowl and add in all other crust ingredients. Initially, I put my hands in and mixed it. It will seem more liquid than what you think is “right” but this is NOT dough. It is more like a batter. Once I mixed with my hands, I used a heavy duty spoon to mix it thoroughly. Then I added it to three well-greased cast iron pans (I used a basil-infused EVOO). Use a spatula and spread around the edges.
  6. I made enough dough for two cast iron pans, but spread it out into three different size pans. Cook for 35-40 minutes, or until it start to brown on the edges and is firm in the center. It should be firm enough to be able to handle a sauce and toppings. Don’t rush it. This is worth the time to prepare.
  7. Remove from oven, add sauce, cheese, toppings, and put back in the oven and cook for 7-9 minutes, or until cheese is melted.
  8. Eat. Delight. Enjoy.
Notes
COOK’S TIP:
I know you are gonna be in a hurry to dig in, but we had best results when we left this to sit in the pan for about 10 minutes resting. The crust firmed up nicely to be able to pick it up. If you serve it too fast, you will be eating it with a fork. It just depends on what you prefer, but for a “real pizza” feel, I’d opt for patience and a handful of pizza! ;) (Now go forth, make pizza, and EAT!)

 

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Grilled Egg and Cheese Sandwiches

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It’s important to me for us to eat well balanced, healthy meals. I usually have our menu planned in advance, but some weeks things just don’t seem to come together the way I’d hoped they would. Other weeks they do. But, no matter the week, the outlook is always a little better if I have a few staples on hand. Some, like eggs, are just good to have around. There’s always something to eat when we’ve got eggs. Eggs + lentils + sweet potatoes = lunch. An egg over pasta = dinner. Eggs poached in some leftover soup = a quick, easy, comforting meal.

For this we have eggs.

Some other staples that I always try to have on hand are: cheese, milk, bread, yogurt, nut butter, nuts, and chips and salsa. With these ingredients I find it much less intimidating to plan a menu, or just a quick meal when what’s meant to be made isn’t happening.

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Grilled cheese has been a favorite of mine for as long as I can remember. Grilled Cheese and Tomato Soup remind me of rainy days growing up, and are one of my all-time favorite comfort foods. Now, as a grown up, grilled cheese and any kind of soup is on the menu often, especially at this time of year. It’s quick and easy, which is perfect for this busy season.

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I do most of the cooking in our home. I like it like that. But, every once in a while Tim comes up with something and I just kinda shake my head in amazement. There’s not much that he’s not good at. Cooking included. One evening, after he’d worked late, he came home and made himself a grilled cheese. I’d already eaten dinner, so I said that I didn’t need one. I regretted that decision later. He’d put mustard and butter on the outside, and added sliced pickles to the inside. It was delightful. So for this recipe, I took a page out of his book and added mustard to the olive oil that I like to spread on the bread. The mustard goes down first, oil second, so the oil will kinda protect the mustard from burning.

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Once the sandwiches are mostly cooked, I like to scooch them over to one side, and slide the empty side of the skillet over the flame and add a little more olive oil and some eggs. For me, a well seasoned cast iron skillet works best here. I like to turn the heat up a bit so the edges of the eggs get a bit crispy in the olive oil. I like my eggs over medium (runny yolk, set whites) and the high heat helps me to accomplish this. I flip the eggs carefully, turn off the heat, and let them sit for a few seconds for the whites to finish.

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During the summer when tomatoes are in season I’d probably add a few slices, and maybe some lettuce and homemade mayo. Right now, just an egg will do.

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If the yolks are still runny, I love to sop ’em up with the sandwich… Making sure to have a napkin on hand, as these tend to get a bit messy.

Happy Eating!

Grilled Egg and Cheese Sandwiches
Author: 
Serves: 2
 
Ingredients
  • 2 t dijon mustard
  • 2 t olive oil
  • 4 slices bread
  • to taste salt
  • 4-6 slices cheese (Gouda, pepper jack, colby jack... or whatever you like that melts well)
  • 1 egg/sandwich
  • salt, for eggs
Instructions
  1. Spread dijon and olive oil on the outside of each slice of bread. Sprinkle with salt. Put cheese on the un-mustard side. Close sandwiches (leaving both mustard sides out).
  2. Heat a skillet over medium-low heat. When it's hot add the sandwiches. Cook for 4-5 minutes on one side, turning to be sure it's browning evenly if needed. Flip and cook for a few minutes more. When they're almost done, push the sandwiches to one side, and move the other side over the flame (or if using a smaller skillet, cook sandwiches until done and remove them from the skillet). Turn the heat up a bit and add some olive oil to the pan. Add eggs and cook, flipping if desired, until they reach desired doneness. Salt the eggs.
  3. Open the sandwiches and top each with an egg. Slice each one in half to serve.

 

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Crepes Florentine (grainfree, glutenfree)

I was a really adventurous eater as a child, something my dad loved, since we traveled a lot. Despite having pickier older siblings, as the baby of the family, I was pretty easy going on the road and easy to feed at restaurants, no matter how fancy or obscure. My dad started asking family and friends for recommendations for the places we went, and since we frequented San Francisco a lot to the theater, we were always on the hunt for the best places to eat in the Bay Area. From the places with the best local favorites like shrimp cocktail and fish n’chips, to a lovely place I remember that only served the best Matzoh Ball soup, to creperies, we ate really well when we were on the go.

And since I was so interested in food, even as a young child, I ordered things that were unusual for a child’s taste and I loved to just sit and read menus, dreaming of new food combinations I had never heard of before. Eating out was often the part of the vacation I loved the most. When we were in San Francisco one time,we visited a place called The Magic Pan, a place that only served crepes, from sweet to savory. My first ever crepe dish that I ordered was Crepes Florentine- a savory dish of fluffy crepes, with creamy chicken and spinach, in a cream sauce with cheese. It was memorable and delightful. Memorable enough to learn to make it at a young age and start serving it to my family myself.

Once you get over your fear of making crepes, which is really quite simple, and once you stop being intimidated by the title of Crepes Florentine, which basically means thin  pancakes with spinach, you’ll realize how simple this is to make at home yourself. By the way, if you can get a dish at IHOP, which you can get Crepes Florentine there, I think it qualifies as easy enough to make at home. With the greatness of Burroughs Family Farms eggs and Grass to Gold Gouda, this dish takes on a new twist with extra fluffy crepes and a deep and bold cheesiness that a food aficionado can appreciate.

First you will need to make your crepes.

Grainfree Glutenfree French Crepes
Author: Otto’s Cassava Flour
Ingredients
  • 1 cup sifted Otto’s Cassava flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water … you may need slightly more water/milk mixture to get a good thin consistency depending on how big your eggs are.
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
Instructions
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium heat (Not too hot!!). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  4. Serve hot with either sweet or savory fillings.
Follow the following recipe, to add to your crepes, to make Crepes Florentine.
Crepes Floretine (grainfree, glutenfree)
Author: 
Cuisine: French
 
Ingredients
  • 1 lb chicken breast (boneless, skinless, cubed)
  • 3 garlic cloves (minced)
  • 1 (10 ounce) carton cream of chicken soup, I prefer Pacific Brand
  • 4 ounces Burroughs Family Farms Grass to Gold Gouda
  • 10 ounces spinach (frozen or fresh, chopped, I prefer fresh)
  • 1⁄2 cup raw milk, almond or cocounut
  • Additional shredded Gouda for topping, if preferred.
  • salt and pepper, to taste
Instructions
  1. Sauté chicken and garlic in butter until golden brown.
  2. Pour in milk and cream of chicken. simmer. reduce to low to medium heat.
  3. After simmer, put the spinach and cheese in, keep stirring until the cheese completely melts. salt and pepper to taste. make sure the bottom wont stick. keep simmering until the sauce is reduced.
  4. While the chicken is simmering, start cooking the crepes. in a lightly greased skillet, pour about 3 tbsp of batter and spread it as thin as possible. do not flip. in about 1 minute, check the bottom side of the crepe if light brown. cook only one side of the crepe or else it will be crunchy.
  5. By the time you're done with the crepes, chicken should be done too. pour about ¾ cup of chicken on each crepe on the center. wrap each side. top lightly with Gouda cheese.
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I make my crepes on a Lodge Cast Iron 10″ round skillet. It makes the best crepes I have ever had.

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I make my crepes large enough to fold in fourths. I also serve them this way, by lying the crepes open, putting the chicken mixture in one fourth of the crepe, and then folding into one triangle, as seen here.

This chicken florentine sauce is superb. It is robust and tangy, and filled with fresh chicken and spinach, and a touch garlic, that makes it the perfect comfort food.

This chicken florentine sauce is superb. It is robust and tangy, and filled with fresh chicken and spinach, and a touch garlic, that makes it the perfect comfort food.

Crepes Florentine

Crepes Florentine

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