Weekend French Toast

I love French toast. Growing up, my Mom would often make French toast for me before school. It was the best. Ever. This week, I was at a photo shoot for breakfast foods, and one of the components was French toast. Since then, it's been on my "must make" list. This weekend, I found an easy recipe and tweaked it a little bit, using thick slices of farm-style white bread. The thicker the bread, the better. 

Ingredients:
1 thick slice of bread
1 egg
2 Tbsp milk
1 tsp sugar
A few dashes of cinnamon
A small dash of vanilla extract
1 tsp butter

Directions:
Whisk egg, milk, sugar, cinnamon and vanilla in a shallow bowl. Dip one side of the bread in the liquid and let it soak for a moment. Turn over the bread and let the other side soak up the rest of the liquid. Melt the butter in a frying pan. Slide the soaked toast into the frying pan and cook over medium heat for 3-5 minutes each side. Check to make sure it's not burning out getting too dark. Repeat recipe for multiple slices of toast.

My favorite toppings are powdered sugar and maple syrup. Such a delicious breakfast - especially on a cold weekend day! 

Brownie Cake

I made a brownie cake. It. Was. Awesome. What is a brownie cake, you ask? 

2 boxes of brownie mix, plus 1 container of chocolate frosting = brownie cake. 

Mix up both boxes of brownie mix and pour evenly into two round cake pans (be sure to grease pans well). Bake according to directions (mine took almost 40 minutes). Cool brownies completely. Stack brownie #1 on a cake plate and frost with about half the frosting or so. Stack brownie #2 on top of frosted brownie #1 and decorate top with the rest of the frosting. 

Brownie cake is born. Talk about chocolaty! I used my "frosting gun" with a ribbon tip to make fun designs and added some sprinkles. 

Easy to make and sure to satisfy that pesky sweet tooth! 

DIY Simmering Potpourri

I don't know if anyone else will find this useful, but I like my house to smell pretty. I have a thing with scents and my nose is very scent-oriented. I can smell stink a mile away! An alternative to lighting candles or plugging in home fragrances is mixing up your own quick simmering potpourri on the stove. All you need is a small saucepan, water, and herbs, citrus or fragrant ingredients of choice.

I like to use cinnamon sticks and rosemary. You can simmer lemons, basil, thyme, whatever ingredients you have that create a nice aroma. It will smell like something delicious is cooking on the stove and fill your house with a lovey scent.

Heat on your stove top on LOW and add water as needed. When you're done, pour it into a mason jar and store it in the fridge to reuse another time or two. It's a nice way to use up extra herbs you might have lying around. And, since it's made from natural ingredients, you don't have to worry about weird oils lingering in your pots and pans after your done.

Potato, Sausage & Kale Soup

January is national soup month. Did you know that? I love soup. Probably more than the average person. I could eat soup anytime - winter, spring, summer or fall. I was in the mood for potato, sausage and kale soup. Kinda like the zuppa toscana at Olive Garden. I found an easy and delicious recipe at marthastewart.com which I only tweaked a little. It was delicious!

Ingredients 

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

1/4 teaspoon crushed red-pepper flakes

5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks

3 cans (14 1/2 ounces each) reduced-sodium chicken broth (I ended up adding an additional large can of broth, because it got too thick)  

1 bunch kale (12 ounces), stemmed and shredded

12 ounces smoked chicken sausage, cut into 1/2-inch half moons (I crumbled 4 sausage patties)

 Directions

1. In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
2. In a blender, puree half the soup (or keep it in the pot and mash with a potato masher by hand, like I did). Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

Serve it with some crusty Italian bread, and I am happy.

Roasted Vegetables, Apples & Kielbasa

I found this recipe on our local newspaper's website. It's loaded with vegetables and flavor. Yes, those are Brussels sprouts. I decided to give them a try since I hardly ever make them. Andrew still doesn't like them, but at least he tried a few. He looked quite alarmed when I brought home a whole bag of the little cabbage-like greens! The recipe says it makes 6 servings, but it was more like enough to feed your whole family. On Thanksgiving. And then some. I've been eating a little bit every day! Here's my slightly modified recipe:

Ingredients:
3-4 cups fresh Brussels' sprouts, halved
1 large red onion, cut into chunks
16 oz kielbasa, sliced in 1/2 inch-thick rounds (I used turkey kielbasa)
2 large potatoes, peeled and cut into chunks (Yukon Gold or other)
2 baking apples, such as Cortland, peeled, cored and cut into chunks (not too small)
6 carrots, peeled and cut into chunks
2 tablespoons olive oil 
1 teaspoon dried parsley (or sage or herb of choice instead of parsley and oregano)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
Heat oven to 400 degrees. In a very large bowl, toss together Brussels sprouts, onion, kielbasa, potatoes, apples and carrots. Drizzle olive oil over mixture, then toss again. Sprinkle in herbs, salt and pepper and toss one last time. Transfer mixture to a large, rimmed baking sheet, arranging in an even layer. Bake for 45 minutes, or until everything starts to carmamelize and brown at the edges. 

If you like roasted vegetables, with a little sweetness of apples, give this a try. The kielbasa makes it a bit heartier too, instead of just being all vegetables. A perfect fall side or even main dish. Enjoy!

Fresh Peach Cobbler

While my Mom was visiting us this summer, we tried our hand at a peach cobbler recipe. She brought home a huge basket of fresh, very ripe peaches from the farmers market for $3. Peaches are at their peak in July and August. We knew we had to make something good since we suddenly had an abundance of this sweet stone fruit. I found a recipe online and we tailored it to our liking.

Ingredients:
8-10 fresh peaches, peeled, pitted and sliced
1 1/4 cup of sugar
1 cup flour
1 teaspoon baking powder
1 egg
1 stick butter
Cinnamon

 
Directions:
Preheat oven to 350 degrees. 
Arrange sliced peaches in a large baking dish.
Sprinkle 1/4 cup sugar over top.
Mix together dry ingredients in a separate bowl.
Add egg to dry ingredients and mix until crumbly.
Sprinkle evenly over peaches. 
Crumble/drizzle softened or melted butter over top.
Sprinkle with cinnamon.
Bake about 40-50 minutes or until topping is crisp (to your liking).  

When it came out of the oven it didn't look quite how I expected. It had more of a caramelized sugar topping as opposed to a crumbly-apple-crisp-style topping. We let it cool and gave it a try. It was delicious! 

Still warm from the oven. It was just missing one thing...

A scoop of vanilla ice cream! 


I'm glad we tried this recipe. It turned out to be a great way to use summer peaches. And I always enjoy cooking with my Mom. I think I ate a helping for breakfast for the next couple days! If you have some peaches on hand and are looking for a sweet treat, give this cobbler a try! 


*The original recipe said you could use 1 large can of peaches with juice instead of fresh, but we haven't tried that method. I'm curious how it would compare.

Easy Pasta Primavera

I was inspired to make this fresh and easy pasta primavera dish while watching Jacques Pepin's cooking show, Fast Food My Way on Create TV.

Apparently this charming french chef has been around forever and he shares quick meals that even beginner cooks can make. His pasta primavera recipe included anchovies, but I left them out. You can use any fresh vegetables you like. Here's what I did.

Pasta Primavera 
Ingredients:
1 cup (thawed) peas
sliced fresh mushrooms (1/2 -1 cup)
sliced grape tomatoes (1/2 - 1 cup) 
1 lb pasta (I have made it with angel hair and rotini, use whatever you like) 
grated parmesan cheese
olive oil
1 minced garlic clove OR garlic powder (fresh garlic gives a LOT of flavor, powder is more mild)
salt
pepper 
red pepper flakes (if you like)

Directions:
Boil water and cook pasta according to directions, reserving 1-2 cups of pasta water. Slice tomatoes, mushrooms, garlic (if using 1 clove, mince very small), and add to a bowl. Add thawed peas. Season with salt and fresh ground pepper, garlic powder (if not using 1 clove) and red pepper flakes (if you like some heat). Add a generous amount of olive oil to coat everything (more is better). Mix everything together and microwave for 1-2 minutes just to bring it to luke warm temperature (you don't want it to be cold). Sprinkle a few tablespoons of parmesan cheese on the vegetable mixture and add about a cup of pasta water and mix. Add your drained pasta to the vegetable mixture and toss everything to combine. Add more olive oil if needed. If you have leftovers, add more pasta water to keep from drying out. Serve with parmesan cheese.  

Vegetable Beef Chili (or Vegetatarian Chili without Beef)

I like a good bowl of chili. I've always made it with ground beef and red kidney beans. My friend Kristy, recently gave me a vegetarian chili recipe for the crock pot, that sounded delicious! Her recipe called for soy crumbles, but I chose to use ground beef. Partially because I couldn't find the soy crumbles when I was grocery shopping. But you can use either. It was delicious! I love the addition of vegetables and the flavor.

Ingredients:
1/4 cup olive oil
4 bell peppers, seeded and chopped (any color, fresh or frozen)
2 cups frozen mixed vegetables or peas
4 cloves garlic, minced
1 pound of ground beef OR 1 package soy crumbles
4 cans of any beans, drained and rinsed
2 (28oz) cans crushed tomatoes
1 to 2 teaspoons salt
1/2 teaspoon ground pepper
1 to 2 teaspoons ground cumin
6 Tablespoons chili powder OR 1 Tablespoon of cayenne pepper for a nice kick
1 to 2 Tablespoons dried oregano
2 Tablespoons distilled white vinegar

Directions:
1. Brown ground beef in large skillet, drain and set aside.
2. Heat oil in large skillet over medium-high heat.
3. Add green peppers, mixed vegetables and garlic. Cook and stir until vegetables are slightly browned and tender (approximately 7-8 minutes). If using soy crumbles instead of ground beef, add to skillet with vegetables.
4. Pour beans into crock pot and set on LOW. Stir in vegetables and ground beef (or soy) mixture and tomatoes.
5. Season with salt, pepper, cumin, chili powder (or cayenne pepper), oregano and vinegar.
6. Cook on LOW for 6-8 hours.

Thanks for the great recipe Kristy! You were right, this is easy, healthy and delicious! Enjoy.

The Pioneer Woman's Favorite Meatloaf

Meatloaf has been a staple and a favorite of mine for as long as I can remember. My Mom's recipe, which is my Grandma's recipe, has always been the best. I started making it for my husband when we got married, and he too became a fan. When I saw the Pioneer Woman's Favorite Meatloaf recipe, I was intrigued by her take on it. She makes it a little differently than I do, using slices of white bread soaked in milk instead of breadcrumbs, for example. But here's the kicker, she wraps the whole loaf in Bacon. That's right. Crazy, huh? Crazy good. She also makes a special sauce for it.

After reading her recipe and looking at her amazing step-by-step photos, I decided I had to try it. It. Was. Good. I mean, bacon usually adds another level of goodness to any dish, but meatloaf? Wow. My photo isn't quite as appealing as hers. Ree makes everyday ingredients and meals looks spectacular. Oh Pioneer Woman, teach me your ways.

The recipe is below. You can also get it from the pro right here. I cut the recipe in half for just the two of us. The only thing Andrew wasn't crazy about was the sauce. He doesn't prefer a sweet sauce with meatloaf, but I liked it. Yum!

Ingredients

• Meatloaf:
• 1 cup Whole Milk
• 6 slices White Bread
• 2 pounds Ground Beef
• 1 cup (heaping) Freshly Grated Parmesan Cheese
• ¼ teaspoons Seasoned Salt
• ¾ teaspoons Salt
• Freshly Ground Black Pepper
• ⅓ cups Minced Flat-leaf Parsley
• 4 whole Eggs Beaten
• 10 slices Thin/regular Bacon
• Sauce:
• 1-½ cup Ketchup
• ⅓ cups Brown Sugar
• 1 teaspoon Dry Mustard
• Tabasco To Taste

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Barbequed Chinese Chicken Lettuce Wraps, Made by My Man

Recently, Andrew made one of my favorite meals that he introduced to our home. After having something similar at PF Chang's, he was hooked and wanted to try making them. So, he found a recipe by Rachel Ray and definitely impressed me with his cooking skills. His specialties in the kitchen usually involve eggs, cheese, bagels, cheese, grilled cheese, crackers and cheese. Did I mention cheese? This meal does not include cheese, but it is amazing. Really. You gotta try it. I told him he can make this dish any day of the week. Really. Any time you want to cook this meal again Love, feel free! [Hint, hint]

 

You do need a few ingredients, but it's worth it. He omitted the ginger and orange, and we didn't miss it.

Chopping, dicing and cutting everything is what takes the most time.

Cut uncooked chicken into bite size pieces.

Then it's time to go to work stir-frying it all together. Look how cute he is. Handsome and he can cook. Be. Still. My. Heart.

 

In the end, you wrap the barbecued Chinese chicken and veggies in pieces of lettuce. The combination of flavors plus the crisp lettuce is so good. I wish I had one right now. It's a healthy no-carb meal.

Here is the recipe, which can also be found here:

Ingredients

nocoupons

• 2 cups, 4 handfuls, fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
• 2 tablespoons light colored oil, such as vegetable oil or peanut oil
• Coarse salt and coarse black pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped or grated, optional
• 1 orange, zested
• 1/2 red bell pepper, diced small
• 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
• 3 scallions, chopped
• 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
• 1/2 large head iceberg lettuce, core removed, head quartered
• Wedges of navel orange -- platter garnish

Directions

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Wegmans Slow-Cooked Beef Minestrone

I made Wegmans recipe for slow-cooked beef minestrone over the weekend, and it was delicious! (Photo from Wegmans.com) The recipe was pretty easy, with all of the prep work done in the first 20-30 minutes. Then it cooked in my slow-cooker for about 6 hours. I added the remaining ingredients during the last 1/2 hour and it was perfectly ready by dinner time. I highly recommend it for a great family meal. I am still enjoying leftovers!

Click here for complete recipe.