Breakfast for Dinner

Blueberry Pancakes

Ingredients

• 1 1/2 c. Bob Red Mills Gluten-Free pancake mix
• 1 egg
• 3/4 c. rice, almond, or cow's milk
• 1 tbs. vegetable oil
• 1 c. blueberries
• maple syrup
  

Directions

1. Whisk first 4 ingredients until smooth. Stir in blueberries.
2. Coat skillet with oil and preheat pan over medium heat. Drop batter (about 1/4 c. per pancake) into skillet. Flip pancakes once bubbles begin to form; cooking roughly 2 to 3 minutes per side. Makes 8 (4 inch) pancakes. Serve with Maple syrup
   

Sausage Links and Eggs

Ingredients

Sausage:

• 1 (14 oz. pkg.) Jennie O Turkey Breakfast sausage links
• 1 tbs. vegetable oil

Directions

1. Heat oil over medium heat in medium sized skillet. Add sausage and cook 3 to 4 minutes per side.
   

Eggs:

Ingredients

• 2 large eggs
• splash of milk
• salt and pepper to taste
• splash of oil
  

Directions

1. Whisk together eggs, milk, and salt & pepper.
   
2. Heat oil over medium heat. Add eggs and scramble.
   

Coffee

There is no recipe for this one - it is simply black coffee. I was recently in Savannah, GA and picked up some coffee from Paula Deen's store - Captain Michael's Captain's choice coffee.

Grilling

Grilled Steaks with Lemon-Herb Marinade

recipe courtesy of cooks.com

Ingredients

• 4 (1 1/4 inch thick) T-bone or Porterhouse steaks

Marinade:

• 1/2 cup vegetable or olive oil
• 2 tbsp. red wine vinegar
• (1/4 cup) juice and grated rind of 2 lemons
• 1 tbsp. fresh basil or 1 tsp. dried
• 1 shallot, minced or 1 large onion, minced
• 1/4 tsp. oregano
• 1 tbsp. soy sauce
• 1 tbsp. Worcestershire sauce
• 6 cloves garlic, crushed
• 1/2 tsp. black pepper

Directions

1. Combine marinade ingredients. Pour over steaks and allow to marinate for at least 2 hours.
   
2. Remove steaks from marinade and allow to cook 10 minutes per side, or until desired doneness. Serves 4.
   

Grilled Vegetable Skewers

Ingredients

• 1/2 Vidalia onion, cut into wedges
  
• 1 green zucchini, diced into large chunks
  
• 1 yellow squash, diced into large chunks
  
• 1/2 lb. whole mushrooms, halved
  
• 1 red bell pepper, largely diced
  
• 1 yellow bell pepper, largely diced
• 2 tbs. EVOO
• 3/4 tsp. kosher salt
• 1/4 tsp. pepper

Directions

1. Using 4 skewers arrange vegetables. Brush with mixture of EVOO, salt and pepper.
   
2. Over medium heat, place skewers on top rack of grill. Allow vegetables to cook 20 to 25 minutes, rotating once. Serves 4.
   

Oven Steak Fries

Ingredients

• 8 red potatoes, cut into wedges
• 2 tbs. EVOO
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tbs. steak seasoning, such as Montreal steak seasoning

Directions

1. Preheat oven to 425 degrees
2. Toss together potatoes and remaining ingredients. Arrange potatoes on roasting sheet and bake 20 minutes per side, or until wedges are brown and crispy. Serves 4.
   

Grilled Pineapple Slices

Ingredients

• 1/2 pineapple, cored and sliced into rounds, 3/4 in. thick
• 1 tbs. honey
• 2 tbs. molasses
• 2 limes, juiced
• 1/4 tsp. cinnamon

Directions

1. Mix together honey, molasses, lime juice, and cinnamon. Marinate pineapple slices in mixture for 2 hours.
   
2. Remove pineapple slices from marinade. Over medium heat, grill pineapple slices 4 to 5 minutes per side, or until grill marks appear. Serves 4.
   

Big Daddy's
Blackened Tilapia
Recipe courtesy of Aaron McCargo Jr.

Ingredients

Blackening Spice:

• 3 tablespoons smoked paprika
• 1 teaspoon salt
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried ground thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

For Fish:

• 4 tilapia fillets
• 2 tablespoons grapeseed oil
• 1/2 lemon, juiced

Directions

1. In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
2. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Spinach Salad with Grilled Peaches

Ingredients

• 1 bag of fresh spinach leaves
• 4 peaches, peeled and halved
  
• 1 tbs. EVOO
• 1 tbs. balsamic vinegar
• 1/2 tbs. minced onion
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

1. Over medium heat grill peaches 3 to 4 minutes per side, or until grill marks appear. Slice halves into wedges.
2. Whisk together EVOO, vinegar, onion, salt, and pepper. Add spinach and peaches and toss to coat. Serves 4.
   

Pizza Night

The Ultimate Supreme Pizza

Ingredients

• 1 package of Bob Red Mill's Gluten-free pizza crust

- 2 eggs
- 2 tbs. EVOO
- 1 1/2 cup warm water

• 1 (24 oz.) jar Classico Fire-Roasted Tomato and Garlic red sauce
• 1 lb. Publix sage sausage (gluten-free)
• 1 green bell pepper, sliced
• 2 tomatoes, diced
  
• 1 red onion, sliced
• 1/2 lb. mushrooms, sliced
• 1/2 lb. spinach, torn
• 3 cloves garlic
  
• shredded cheese, to taste
• salt & pepper, to taste

Directions

1. Preheat oven to 425 degrees.
   
2. Make pizza crust according to package directions.
   
3. In a medium skillet brown sausage. Drain fat.
   
4. Leaving 1/2 in. around pizza crust, layer pizza with sauce, meat, vegetables, spices and cheese (for lactose-free pizza leave off cheese) . Cook pizza for 20 minutes or until crust reaches preferred crispiness.

Spinach Salad

Ingredients

• Spinach
• tomatoes, diced
  
• red onion, diced
  
• hard boiled egg
• shredded cheese

Directions

1. Toss desired salad ingredients together and dress with salad dressing of your choice.