Hootin' Annies with Homemade Salsa

My sister-in-law makes this amazing breakfast, also called German pancakes, when we all get together. I finally asked her for the recipe and we love it. I have to admit, this gluten free version is not quite as satisfying, but it certainly is enjoyable and still a hit with the kiddos. 99% of the family eats these with syrup. I'm the 1% who enjoys salsa with it. And in an effort to cut out as much sugar as possible, I think salsa is a great substitute. Anyways, you'll get a fun surprise when you pull these out of the oven. They puff up on the sides!

Ingredients:

Hootin' Annies

6 eggs

6 TBSP Butter

1 cup milk

1 cup gluten free flour mix 

1/2 tsp xanthan gum (if not included in mix)

Salsa

1 can whole tomatoes

1 onion, quartered

1 tsp dried basil

1 tsp thyme leaves

1 tsp dried parsley

1/2 tsp cilantro

1/4 tsp cumin

2 cloves garlic, minced

1 tsp salt

Directions:

1. Preheat oven to 450*. Place butter in large glass casserole dish and put in oven on middle rack. Make sure there aren't any racks above the dish. Mix the rest of the ingredients in a bowl until there are no lumps.

2. When you pull out the melted butter in the casserole dish, just pour the batter in the dish. Don't mix. Just leave it and put back in the oven. Bake for 15-20 minutes. 

3. While Hootin' Annies are baking, mix your salsa. Dump all ingredients in your blender and pulse for 1-2 seconds until all chopped and mixed. Add roasted green chile if you have it. Fresh is best!

Zippy Twist- if you wanted to do them sweet, with syrup, I recommend trying unsweetened almond milk instead of regular milk for these. My girls loved the added flavor with their maple syrup!

Green Eggs and Salsa

I'm starting to find that most of my meals are accidental. I try to find recipes to fit what I have in my fridge,  because I mainly just shop what's on sale. I find when I buy what's in season I can stretch my dollar further. So, I'm usually missing several ingredients for most recipes I can find. But this meal was truly accidental, because I set out to make fried eggs, over easy. Since I was using leftover bacon grease, I didn't take the gristle in the fat into account and broke two yolks before I gave up and decided to go for scrambled eggs. I'd just been to the farmer's market for the first time the day before, (more on that experience later) and decided to try the greens with it. After tasting the eggs, spinach, chives, and cheddar cheese, it was still missing something. The zing of salsa made this breakfast. I like El Pinto's salsa best. It is  made fresh daily and canned for the masses. It's not loaded with preservatives and thickeners which often have gluten. You have to use it within one week of opening. Anyways, my husband, daughter and I were all full after our first servings and still wanted more. I've never seen a two year-old ask for "more green stuff" in their eggs. But mine did.   

So next time you break your egg yolks, toss in some fresh spinach, chives and cheddar cheese. Top it with salsa and have fun enjoying your taste buds shake maracas and dance the samba across your tongue!

Asparagus Fritatta

Instant hit, all around! My 2 year old had three helpings.

Ingredients:

6 Eggs

1 1/2 cup diced asparagus

1 cup sliced mushrooms

1 Tbsp butter

1/4 cup water

Directions:

1. Preheat oven to broil. Saute mushrooms and asparagus. Pour in water. Cover and let steam for 10-15 minutes. 

2. Scramble eggs in a bowl. When asparagus is soft, pour in egg scramble. Cook over medium heat for 1 minute. 

3. Move pan to oven to broil for 1-2 minutes.

4. Cut into fourths.