Breakfast Quiche - Mushroom - Bacon - Cheese - Wheat Belly Friendly

Let me say right up front that this "Wheat Belly" friendly breakfast quiche is AWESOME, but time consuming!  So, you may want to prepare the whole thing the night before, or at least get all the mixtures ready.  Or, you could work hungry as I did on this, but the effort, either way is well worth it!

It really helps if you have a helper on this one, there is a lot of mixing and finding ingredients.  However, once you've done it once, you'll be able to do it quicker on those hungry mornings!

This recipe came from Wheat-Free Market Foods, and this is my attempt at preparing.

Divide your activity into preparing the crust and the filling.  The are bought time consuming and are made up of several ingredients.  The ingredients should be on hand, IF, you have been following Dr. Davis' "Wheat Belly" program.  The crust is basically made up of the "Wheat-Free All-Purpose Baking Mix" that I usually keep made up in a canister.  You need his cookbook to get the ingredients of that mixture.  HINT: Breads are made from Almond, coconut, and flaxseed flours/meals. NO WHEAT!

The CRUST is made up of: (turn on oven to 350)

1 -1/2 Cups Wheat-Free Baking Mix

1/4 teaspoon sea-salt

1 teaspoon Virtue or Truvia sweetener (only Stevia extract, no other ingredients are "wheat belly" legal)

1 large egg

2 tablespoons of "real" butter

The FILLING is made up of:

4 slices of thick bacon (chopped)

1/2 small onion (finely chopped)

4 ounces of mushrooms (chopped)

1/2 teaspoon sea-salt

5 large eggs

3/4 cups heavy whipping cream

4 ounces shredded cheese (provolone or Swiss)

1/4 teaspoon black pepper

Prepare Crust:
Preheat oven to 350 degrees F. In a medium bowl combine baking mix, sweetener, salt, butter and egg. Blend until dough forms. Place dough on a large piece of parchment paper. Place another sheet of parchment paper (or plastic wrap) on top of the dough and roll out until dough is approximately 12 inches in diameter (for a 9 inch pie). Remove top paper and carefully invert crust into pie plate. Remove any excess dough and crimp edges if desired.

Bake crust for 10 minutes then remove from oven.

While crust is baking, prepare filling.

Render fat from bacon in a medium pan. As soon as bacon is crispy, chop bacon and set aside. Leave at least 3 tablespoons of bacon drippings in pan and add onion, mushrooms and ¼ teaspoon salt. Cook over medium heat until vegetables are tender. Turn off heat.

In a large bowl add eggs, whipping cream, cheese, remaining ¼ teaspoon salt, pepper, bacon and mushroom mixture. Pour mixture into the pre-baked crust and bake for 35 minutes or until center is set. Check crust around 30 minutes to make sure it is not getting too brown. Allow to cool for at least 10 minutes before slicing.

Get ready to "slap yo mamma"!  It's awesome with coffee, and maybe a side of fresh fruit!

Cooking Steak In A Skillet

So, like most of you, the rain has pushed me indoors this summer; curtailing my grilling!

I wanted a nice juicy New York Strip yesterday, but alas, it rained, yet again, on my grilling parade!

No more will I suffer, or do without my steak.  Like the fancy chefs on TV I managed to pull off a perfect steak on and in my electric stove!

The big fat potato had to cook for over an hour.  I didn't have to pick out the largest specimen they had, but I wanted enough to satisfy both wife and me.  

That done, I begin to saute the medium size pieces of baby Bella portabella mushrooms and onions in butter, some salt, pepper, and garlic powder.

I put about 2 teaspoons of real butter in an iron skillet and got it up to high heat.  I forked in the salted, peppered, and garlic powdered steaks, fitting the round side of the strips comfortably into the rounded sides of the skillet.

I browned each side, about 2 to 3 minutes per side, or until a pleasing brown appears on each steak.

I then popped the skillet into a 375 degree oven for about 10 minutes for medium rare, or 20 minutes for well done.

My wife prepared the potato by halving the huge spud, cutting them into sectioned pieces, salting and peppering them, spreading on some butter, then layering on some cheese and sour cream.

I placed a steak on each plate and smothered them with the mushrooms and onions.

This is the way you do it when your grill is being rained on!  As a matter of fact, I my not crank it up again all summer!

My Mexican Omelette

We were out on a road-trip a couple of Sunday's ago, and stopped, again, at the Golden Girls Restaurant,  2211 North Charles G. Sievers Blvd., Clinton, TN.

We have eaten there before, and it has always been a pleasing experience.  It needs a little modernizing, but I guess that's the appeal to us.  The day we were there they had suffered a little wind damage and there was a blue tarp over a section of the roof.

This trip Judy ordered okra, pinto beans, the chicken and dumplings, with fried cornbread!  I chose the "Mexican Omelette" ( or omelet), and it was spectacular!  They put whole jalapenos in theirs, and man was it hot!  But, I love hot!

So, this past Sunday morning I made my version for our granddaughter, and she was wild about it!  Of course, I served it with cheesy grits, which she also loves.

The prep takes a little while, but usually while the coffee is brewing and the biscuits are cooking you can have it done and ready to pour the eggs.

I mixed some chopped honey-ham, some Paul Newman's Salsa, some canned mushrooms (chopped), onions, yellow bell pepper, and diced jalapenos in a small frying pan and sauteed them in a little butter.  

I had already prepared the cheesy grits (Quick Grits with lots of Velveeta cheese and butter!), and coffee was brewing.  I also cooked my bacon, 2 strips per person, in the microwave.  Usually about a minute per slice, but until it's crisp.

I mixed up some eggs in a bowl, usually one egg per person, and added a little salt and pepper.

In a medium hot skillet, pour in enough egg to form a thin layer on the entire bottom of a medium pan.  The mixture should be thoroughly whipped.  If you leave some white unmixed, it will separate when you try and turn it.

When you can tell the mixture is completely cooked on the bottom side, gently squirm your spatula underneath and over to the center.  Then gently raise it up and flip it over.  The opposite side should cook quickly.  

Remove the egg and place it on a plate.  Spread the cooked ingredients in a line across the egg, sprinkle on some mild cheddar cheese, lay on two strips of bacon, and then close the edges of the egg over the mixture.  Spoon some more salsa down the length of the omelet, plop on a biscuit or the grits on the side (not both...too many carbs), and serve the plate.

It will put a smile on your face!

BTW, the jalapenos make coffee taste even better!  Try it!