Wednesday, March 28, 2012

Frozen Berry French Toast

Berry French Toast
I'm not a conventional breakfast food eater, when we go out to eat, I usually get something that I won't or can't make at home.  Cereal is the quickest option and the easiest choice, but I get bored with it.  Another option is eggs, but again I bore of them too.  If I could eat crepes everyday I would be happy, but that's another story.  When I found this recipe at Merry with Children, I fell in love with the picture that I found on Pinterest.  So instead of adding it to my pile of "recipes I want to make"  I prepped the food late Saturday night, so we could have a yummy Sunday morning.

I made the recipe with what I had on hand and I added a little more cream cheese.  The original recipe called for 4 eggs, but I had x-large organic eggs, so I only used 3.  In the end, this tasted like dessert, so I wonder had I used more egg and less cream cheese would it have been more like french toast.   Be sure that your bread is well soaked with the egg, but a nice touch was the bread that was on top added a nice crunch.
Ingredients:
1/2 loaf of Italian Bread
8 oz. of lite cream cheese, cut into small cubes
1 cup frozen berries
3 eggs
3/4 cups milk

Directions:
Prepare a casserole dish.  I used Pam, but next time I'll use butter.
Cut bread into 1 inch cubes.
Place half the bread cubes in casserole dish.
Cover with cream cheese and berries. 
Top with remaining bread cubes.
In a large bowl, beat eggs, milk and syrup.
Pour over the bread mixture in the casserole dish.
Press down on bread to make sure that the egg mixture is distributed throughout the bread.
Cover with plastic wrap and refrigerate for at least 8 hours.
Take out of refrigerator 30 minutes before baking.
Preheat oven to 350 degrees.
Remove plastic wrap from casserole and cover with aluminum foil.
Bake for 30 minutes.
Uncover and bake for an additional 25-30 minutes or until golden brown and center is set.
Let sit for 5 – 10 minutes prior to serving.
Serve with Berry Syrup (recipe below) and a pinch of powdered sugar.
Berry Syrup
1 cup sugar
2 Tbsp cornstarch**
1 cup water
1 cup frozen berries
1 tsp butter

In a heavy saucepan, combine sugar and cornstarch**.
Add water. Bring to a boil over medium heat. Boil 3 minutes while stirring constantly.
Add berries and reduce heat to simmer.
Simmer for 8-10 minutes or until berries burst.
Stir in butter until melted. Serve with french toast above.
**I didn't have cornstarch, so I substituted it with double the amount of all-purpose flour, and prepare as usual.

Stay hungry my friend!

Thursday, March 22, 2012

What I want today - Food Spray paint

When I first saw this spray paint I thought "Genius!"  But then, I thought about it further, it just seemed like the natural progression, there is after all food paint, so why not atomize it for spray paint. 
What does make this product genius are the colours, gold and silver! Awesome, I can make a golden goose then for supper or pretend like I'm some lost maiden in a Grimm fairytale.


You can see the Esslack food spray at the Deli Garage or The Urban Grocer.

Stay hungry my friend.

Wednesday, March 14, 2012

Pasta and Cheese

This recipe is the ultimate in cheesiness.  When P2 took a bite of this, just the thought of mac and cheese went away.  I’ve never cooked an entire bag (1lb) of pasta at once, so it was a bit overwhelming at first.  It’s a lot of past for 2 people, so I’ll be eating pasta for every meal.

Ingredients:
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1 tablespoon of cayenne pepper
Freshly ground black pepper
5 cups whole milk
1/2 teaspoon of fresh thyme
3 bay leaves
1 pound medium pasta shells
1 small white onion, sliced
1 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach

Directions:
Preheat oven to 425 degrees F.
photo (1)Melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, cayenne, 2 teaspoons salt, and black pepper to taste and mix to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes.
Slowly whisk in the milk, then add the thyme and bay leaves and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes.  Remove the bay leaves.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the onions and cook until translucent, 2 to 3 minutes.  Add the onions to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.

Stay hungry my friend.

Tuesday, March 6, 2012

Honey Lime Chicken

chickenncookbookI am always looking for different ways to cook chicken, even though I could eat fried chicken all day, I try to change things up once in a while.
I liked this recipe when I saw it, because it used soy sauce, which I had too much of and needed to use.  I also liked that it mixed some honey and lime juice in because I would never have thought to do that on my own.
As with all my chicken recipes, I flatten the chicken to get more bang for my cluck, I mean buck.  If you haven’t done that before, place you chicken between two sheets of plastic wrap, grab your mallet or rolling pin and pound out the chicken until it’s all the same thickness.

Ingredients:
1/2 cup honey
1/3 cup soy sauce
3 tablespoons lime juice
4 (4 ounce) boneless, skinless chicken breast halves

Directions:
In a re-sealable plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well.
Add chicken and turn to coat.
Seal or cover and refrigerate for 30-45 minutes.  Don’t drain the liquid when done.
Preheat the oven to 375, spray some non-stick spray on a cooking dish (really, did I just say spray some spray?).  Place chicken in the dish and pour the reserved liquid.
Cook for 40 minutes or until the liquid runs clear.  (if you pounded out the chicken, reduce cook time to 30 minutes or until the liquid runs clear)
Serve hot.

Stay hungry my friend.

Saturday, March 3, 2012

What we're eating now

When P2 and I started this blog, it was because we were eating out a lot and I wanted to remember the places we ate, but since then, we've been eating at home more and forgot all about our humble beginnings.  Not that we've been eating out at fancy places, or intriguing food, we're going to start posting random food pics, you may notice a trend in some of my food choices. Hope you enjoy.
Costco hot dog
Stay hungry my friend.