Foodies BS Thread.

X2!! Do you have the recipe for that breakfast cupcake?

 

Cook the bacon about half way in a skillet, set aside. Saute which ever vegetables you want to use, set aside. I sprayed the muffin tins with some pam, cut the bread to fit into the bottom of the tin. Once the bread is in there wrap the bacon around the outside, I used two strips for each one. Then layer some veggies on top of bread, then layer some cheese on top of that. Carefully crack the egg on top of it all and then I put a little fresh pepper on each one. Pop them in a 400* oven for 8-12 minutes depending on how you like your eggs done.

Layering the goods


After the egg is added


Out of the oven and ready to eat

 

Awesome idea, now I just need to figure out a way around using the bread...

 

Easy. Just layer the bottom with more bacon

 

Mmm bacon. I'll probably use a hamburger patty, cut down to fit. Either that or get some GF bread to use.

 

I do it simmilar but instead of bread I use hashbrowns (pre-made shredded type that you buy in the frozen department, or make your own if you have time)
I am not a bread guy, and family members are on gluten free diet.

 

I've been GF for over a year. I still have more energy than I did before, but I need to start getting myself away from the other crappy carbs I stuff down my gullet. About time to kick out rice again .

Guess I could do hashbrowns. The wife does an egg casserole similar to it with eggs, hashbrowns, peppers and bacon.

 

I am not completely gluten free, but with my wife and son being gf, I have had to cut a bunch of it out by default. I have attended a seminar with them about gluten and have to agree that it is pretty bad, along with the carbs we stuff in our bodies, and it was not supposed to be that way.
So, I agree with the gf approach, but since I am not gluten intolerant I have the option to cheat a little sometimes without ill effects.

Since they started this a few months ago I have lost about 10 pounds just by cutting out the extra carbs.

 

Sweet thanks for the write-up!!! Sounds simple enough so I'll def give this dish a try!!

 

Here's one I did a while ago for a group breakfast meeting - quickest way to make a bunch of them was to use frozen hashbrowns and scrambled egg mix, then topped with grated cheese when done. Unfortunately I don't have a pic of the finished product.

 

This week i will b making crockpot mac and cheese... i got it from a buddy and want to try it... ill do a write up after.

 

Waiting.

Last nights dinner, Roasted chicken.

 

Now thats a good looking chicken! ^^^

 

This is all i have so far... and it would have gone great with that chicken!

[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]1 16oz box of elbow macaroni[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]½ stick of butter[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]1 8oz can evaporated milk[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]1 pint whole milk[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]5 blocks extra sharp cheddar cheese grated[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Salt and pepper to taste[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif] [/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Cook macaroni al dente.[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Drain and put in crock pot on warm/low[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Add butter and evaporated milk and mix till butter is melted[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Mix in grated cheese and half of milk. Stir every 15 to 20 minutes for 30 to 40 minutes.[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Add remaining milk and continue stirring every 15 to 20 minutes until creamy (approx. 3 hours).[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Salt and pepper to taste.[/FONT][/FONT]
[FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Serve immediately[/FONT][/FONT]

 

Thanks! Got some olive oil and seasonings up under the skin. Makes all the difference!

 

Sounds good!

 

And he told me with this, that i never realy thought of... but the block cheese is better to make mac and cheese and other things of that nature because the pregrated cheese is coated with a cornstarch to help from sticking together and it dosent melt as creamy

 

Good tip. I never thought about that.
Even though I guess the difference will be very small.

 

I'll have to try that next time. I've heard of that concept but just always forgot to try it out.