Tag Archives: Easy

French Toast- Bananas Foster Stlye

16 Apr

This is NOT a low-calorie breakfast. However, it contains fruit, so therefore you only have to feel slightly guilty about eating it! It is so good we ate it ALL before I even had time to snap a photo!

The recipe claims to feed six, but whomever has the self-control to eat only ONE piece of french toast should be nominated for sainthood. I would say this feeds two hungry adults. (At the beginning of my marriage I used to be slightly embarrassed that I can eat the same amount as my 40lbs heavier husband, but now I own it- especially when it comes to something as tasty as this french toast!)

Recipe From Steamy Kitchen
Serves 2

French toast:
3 large whole eggs
3 large egg yolks (keep the egg whites for a frittata)
1/2 cup whole milk
1/4 cup whipping cream
1 teaspoon vanilla extract
6 slices (3/4-inch thick) your favorite bread (I used French, you can also use brioche or challah bread)
3 tablespoons (ish) unsalted butter

Banana sauce:
4 ounces (1 stick unsalted butter
1/2 cup (packed) dark brown sugar
2 tablespoons water
4 bananas, peeled and cut diagonally into 1/2-inch-thick slices

Instructions:

  1. Soak the bread: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. While the bread is socking up this wonderful-ness…
  2. Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you cook the French toast.
  3. Cook the French toast: Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. (keep the already cooked pieces on a baking sheet in the oven at 250)
  4. Add the bananas: Add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce.
  5. Enjoy without guilt. Maybe even plan to go to the gym later OR realize your time would be better spent making another batch of these for dinner!

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Flank Steak with a Bloody Mary Salad

30 Jun

When I saw this recipe in Bon Appetit I knew I had to make it! I frequently enjoy bloody marys (although we usually have bloody Caesars, made with clamato juice instead of tomato juice) so the thought of those flavors in a tomato salad sounded wonderful! Plus, this recipe is EASY. I whipped this up (whipping things up sounds so fancy!) before going to a pool party last weekend! You can make the salad and marinate the meat, hang out by the pool, come back to it a few hours later and after a quick grilling, have a delicious meal. This could be a perfect for a fourth of July meal served with one of these desserts!

Image from http://www.bonappetit.com

This was really tasty and very simple! I give it 4 stars (out of 5)!

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Honey Walnut Cream Cheese

9 Jun

I recently ate at Panera Bread.

I have fond memories of Panera.  In Chapel Hill, my parents would come visit me and we would always go to Panera.  In Grad school I would got there first thing in the morning to study for a test that I probably should have studied for weeks in advance.  The employees were always so nice at 7 o’clock in the morning.

I wanted to slap them.  You try studying for an impossible biomechanics test that early in the morning.  It’s hard to be nice in return.

I LOVE their blueberry bagels with honey walnut cream cheese.  These days I do not go to Panera Bread often, but when I do it is a real treat.  Recently, I went there with my sister-in-law and Briana.  It was delicious like always, but I left wondering if I could recreate the honey walnut cream cheese that I loved so much.

I was successful and will forever be hooked on homemade flavored cream cheese.

Honey Walnut Cream Cheese

Ingredients:

8 ounces whipped cream cheese

2 tablespoons honey

1/4 teaspoon cinnamon

1/2 cup finely chopped walnuts

Instructions:

1. In a medium bowl, place cream cheese, honey and cinnamon.

2. Toast the walnuts. Heat a skillet to medium high heat. Add walnuts to pan and gently shake pan often to prevent burning. Toast walnuts until fragrant, about 3-4 minutes.

3. Add walnuts to cream cheese mixture and stir to combine.

I slathered my cream cheese on a bagel thin, because let’s face it, I am not hurting for carbohydrates in my diet.  A bagel thin is a smarter option.  Store the cream cheese in the refrigerator.

In the morning, I like to have a bagel thin with honey walnut cream cheese, a banana and lots of coffee.  This cream cheese is also great spread on to a graham cracker.

For printable recipe, click here.

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Basic Frittata

29 Mar

If you are tired of scrambled eggs, and want to take things up a notch in the breakfast arena, try a frittata.  A frittata is an easy, easy, egg dish that is baked in an oven proof skillet and is like a big open faced omelet.  This is a great breakfast to entertain with.  While the frittata is baking in the oven, you have some time to focus on another element of breakfast, setting the table, enjoying your coffee or in my case, cleaning up the huge mess you just made so that guests might think you are somewhat of a civilized cook.  It’s a win, win for everyone.  Here is an example of a basic frittata.  Very few ingredients, and easy preparation leads to a yummy breakfast.  This is a scaled down recipe that feeds 3 to 4 people.

First, you will need:

6 eggs

1/2 cup milk

1 tablespoon butter

1/2 cup onion chopped

hot sauce

salt and pepper, to taste

herbs/scallions to top frittata, if desired

Beat eggs in a large bowl with milk, hot sauce, salt and pepper.  Set aside.  Sauté chopped onions in an oven proof skillet, over medium high heat until soft.  Pour egg mixture into pan and lightly stir to combine.  Allow to cook for about 1 minute or until edges have begun to set.

Place pan in oven and bake for about 15 minutes or until firm.  Oven times may vary.  Top with herbs and scallions.  Allow pan to cool slightly and slide frittata  onto serving platter and cut into six slices.  Warning: pan handle will be super hot!  I know it is common sense, but once the pan is out of the oven, it is easy to forget that the handle is screaming hot.  I put a towel over the handle in case I do forget.  Not that this has actually happened to me before or anything…

A slice of frittata is also delicious the next day.  I always eat our leftovers in a sandwich.

BUT, the most fantastic thing about a frittata is the endless variations that you can make.  You can put basically any vegetable, meat or cheese into a frittata.  All you have to do is follow similar steps of:

1.  Making the egg mixture.

2.  Sauteing the vegetables.

3.  Pouring the egg mixture over the vegetables, and bake.

4.  Then top off with whatever toppings you prefer!

Look for our favorite variations of the basic frittata to come!

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Chicken Curry Dip

27 Mar

I am intrigued with Indian food.  I think its so flavorful!  I originally made this dip as a chicken salad from Pampered Chef, but tweaked it and made it into a dip.  This dip is good for many reasons.  Time for a list!

1.  It’s not too, too unhealthy.  Considering my past dips, I thought this was quite an accomplishment on my part.

2.  There are lots of different flavors and textures playing around here which make it interesting, appealing and delicious!

3.  You don’t have to cook it!  (Other than the shredded chicken, but you can always use canned if you’re banning your oven for the day)

4.  It is not served best with tortilla chips!! Also another accomplishment on my part.  I’m on a roll.

Ingredients:

2 cups shredded chicken, (1 large chicken breast)

1/2 cup raw cashews, chopped

1/4 cup shredded sweetened coconut

2 green onions, chopped

1 tablespoon curry powder

1 hot Thai chile pepper, diced

2 tablespoons sweet orange marmalade

1 tablespoon mayonnaise

1 cup nonfat plain Greek yogurt

salt and pepper to taste

Instructions:

1.  Pound chicken breast until even thickness throughout.  (Get out those aggressions!)  Season liberally with salt and pepper.  Grill on grill pan until juices run clear, about 4-5 minutes per side.  Set aside to cool.  When cool, shred chicken into bite size pieces using two forks.  I then chopped it so that the pieces of chicken were small.  Place into large bowl and set aside.

2.  Place chopped cashews into a skillet heated to medium high heat.  Cook cashews until toasted.  Nuts will become fragrant and golden.  Shake pan often to prevent burning.  Place toasted cashews into bowl with shredded chicken.

3.  Use same method to toast coconut until golden brown.  Add to bowl with chicken and cashews.  Add green onions to this bowl too.

If you are not a wimp, add some hot Thai chiles.  I used one and was informed later that I could have used more ;)

4. If desired, toast curry powder for 30 seconds.  Place curry powder in separate bowl.  To the curry powder, add Thai chile pepper, sweet orange marmalade, mayonnaise, Greek yogurt and salt and pepper.  Stir to combine.  Fold this mixture into the chicken mixture.

Enjoy!

This dip can be served with crackers and is good warm, cold or at room temperature.  Because patience with food is something I’m still working on, we ate it at room temperature!

For printable recipe click here.

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