Hash brown Cupcakes

Looking for a simple potato dish that isn't french fries or mashed potatoes? Then you will love these hash brown cupcakes! What is better? They have bacon!! They would be a great dish to take to a potluck, or a last minute throw together side dish if friends are coming over for a cookout.  I kept them dairy free, but you could always add cheddar cheese to these to add a little extra deliciousness. 

I use frozen hashbrowns for this recipe simply for convenience. If you have the time and wish to, you can grate russet potatoes instead of using the frozen ones.

I bake these in a mini cupcake pan, but you could always use a regular sized pan, just increase the cooking time.

Hash Brown Cupcakes
Naturally GF/DF 

Ingredients:

1 lb frozen hash brown potatoes
2 green onions (green part only)
4 pieces GF bacon
2 T olive oil
1/4 t salt
1/4 t pepper to taste

What to do:

Preheat your oven to 400°.

Lets start this recipe right and work with that bacon. Slice the bacon into about 1/2 inch pieces.

Add the bacon to a medium, non-stick sauté pan. Make sure you separate each pieces so they don't stick together.

Fry until completely cooked. If you have a grease screen, I would suggest using it now.

Removed from pan and place on paper towel covered plate to let the grease drain.

helpful hint: If you love bacon grease as much as our house, pour your grease into a mason jar to save for later. You can use it when you cook black eyed peas or as oil to sauté anything and give it a little extra flavor!

Chop your green onion.

Add all of your ingredients into a large bowl.

Stir it all together.

Spoon the mixture into your mini muffin pan, making sure the bacon makes it into each cup :)

Using your fingers, press the mixture into the pan to pack it down.

Bake for 35-40 minutes, or until the tops are golden brown.

They cups should pop right out when they are done.

Thanks Y'all!
-Wise Wife

Go To Veggies

Sunday nights are usually pretty lazy around the Wise household. I tend to go straight to my super easy recipes that take little to no effort. Here are two recipes for veggies that are super simple and always a hit. The first recipe is one we use to make ALL the time in college on Sunday nights at our Sunday Suppers. The Hubs deserves the credit on this one because all I usually do is the chopping and he does the grilling.

Grilled Peppers and Onions

gluten free, dairy free

Ingredients:

2 bell peppers (your favorite color)

1 medium sweet onion

2 T olive oil

garlic powder

Italian seasoning

dash of salt and pepper

Using a knife, cut around the top and remove the stem from your peppers.

Slice in half lengthwise and then in half again.

Rinse the peppers to ensure all seeds are removed.

Chop your onion in half width wise and in half again.

Separate the pieces so they look like this.

Add you peppers and onions into a gallon size baggie.

Add in your olive oil, garlic powder, Italian, and salt and pepper.

Making sure the bag is securely zipped, shake the veggies to evenly distribute the seasoning.

Set on the counter while your grill is heating up.

Grill for about 15 minutes, flipping half way through.

Watch your veggies, a few of our got a little charred, Oops! 

Crispy Oven Baked Broccoli

gluten free, dairy free

Ingredients:

1/3 cup extra virgin  olive oil

1 head broccoli

1/4 t crushed red pepper

1 t minced garlic

1/2 T lemon juice

1/4 cup dairy free "parmesan cheese"

Preheat oven to 425°

In a medium sauce pan, add your olive oil over low heat. 

Add in your garlic and red pepper flakes and cook over low heat for 5 minutes.

While the olive oil is heating, prepare your broccoli. Remove the stems and cut into florets.

After the oil has heated for 5 minutes, add in you broccoli florets and then lemon juice. Stir to coat completely.

Transfer the broccoli to a parchment lined baking dish.

Bake for 12-15 minutes or until crispy. Stirring half way through.

Enjoy!

Thanks Y'all!

-Wise Wife