French Toast

I love my some breakfast food.

As in I could eat breakfast for every meal, for a week and not be done with it.

My favorite of favorites is simple and easy.

French Toast

So DELICIOUS.

I grew up on farm eggs 

(OH SO MUCH BETTER!)

and all we'd do was crack em,

scramble, add a swish of milk and dip then cook the bread.

Today's recipe isn't quite so simple,

but it will have you over the moon at its deliciousness.

Here's what you need:

(Bet you didn't know there could be so much in french toast)

1. Crack the two eggs and beat them.

2. Next add 1/4 cup milk (I think it tastes best with whole milk but any can be used.)

3. Add 3 Tablespoons sugar.

4. Add 2 Tablespoons flour.

5. Add 1/4 teaspoon cinnamon

6. Add 1/4 teaspoon salt.

7. Add 1/2 teaspoon vanilla.
(As always, real vanilla is the best. We got ours in Mexico.)

Here's what it all looks like.

MIX IT.

Doesn't this bread look delicious?
Harmon's is the grocer in our neighborhood, and we love it.
This is the french loaf.

 Slice the bread to desired thinness.
(you can use regular bread.)

Cook on skillet for better tempurature control.

Dip bread in the batter.

Drip off the extra.

Place on skillet

And cook to desired darkness.

Sorry, I forgot to take an after picture. Enjoy!

Crisp Bean Burrito, Salsa, and Berry Sorbet

When I was pregnant with our little guy all I could eat was 

Taco Time's crisp bean burrito and Pizza Hut breadsticks. 

Seriously. It got old.  

For about 5 months that was ALL that stayed down. 

Needless to say as soon as I didn't have to eat them I stopped. 

I have only had those meals maybe a handful of times since that period.

But let me be honest. I LOVE TACO TIME CRISP BEAN BURRITO. 

Plus it's normally 99 cents. Awesome deal for something so yummy.

But I am trying to cook all our meals, so eating out. . . isn't an option.

So I found this recipe combined it with homemade chips, salsa and sorbet and dinner last night was fantastic.

So if you are looking for a yummy mexican meal. Here ya go.

CRISP BEAN BURRITO

1/2 cup oil.

5-6 flour tortillas

1 can of beans (we loved it with black refried beans)

1/4 cup shredded Mexican Cheese

Preheat the oven to 400 degrees.

Heat the oil in a medium-sized skillet.

Place 1 tortilla on a seperate plate.

Add 3-4 tablespoons of beans and sprinkle with cheese.

Roll up the burrito as tight as you can.

Place the burrito on a pan (covered in tin foil to make clean up quick)

and repeat until beans, cheese and tortillas are gone.

Fry burritos (one by one) for about 15 seconds. 

Make sure you rotate it so they don't burn.

(Sorry this step was too quick to get a picture of.)

And replace "Fried" burrito on pan.

Put fried burritos in the preheated oven for about 5-7 minutes.

Remove from oven and serve.

Feel free to dip in enchilada sauce, guacamole, salsa or sour cream.

HOMEMADE SALSA

Since a cute friend asked me to include this recipe, here it is.

My parents are known around our little town for their amazing salsa.

Problem is, the recipe is to taste.

So I can't really give it to you, but I can give you the ingredients.

Two cans mexican stewed tomatoes

fresh cilantro

whine onion

garlic

jalapenos

salt and pepper

Open the cans and pour them into a large blender.

(Forgot to get a picture, I was cooking everything at once.)

Cut up about 1/2 of the onion and add them to the blender.

Cut up about a handful of fresh cilantro.

Press one piece of garlic and add to mixture.

I like a spicier salsa so I use to jalapeno's with juice but mom and dad only use one.

Chop up the jalapeno and combine with mixture.

We have S&P grinders and I do 

1 - grind of salt

5 - grinds of pepper

After combining all the ingredients blend until desired thickness is reached.

Mmm, Mmm, Mmm . . . SALSA!

FIRE SALSA

I don't know why we call it this, but nevertheless it's the name.

Simply and easy to make and my personal fav.

I know it's practically plastic but oh how I love this stuff.

Cut off some cheese and then dice it really small and place in microwave safe bowl.

Melt in microwave.

30 seconds at first then in 15 second intervals as needed.

Add salsa to desired taste and mix.

DELICIOUS!

HOMEMADE CHIPS

So easy to make and so delicious too.

All you need is corn tortillas and a deep fat fryer.

(You can bake them, but I love mine fried.)

Pre-heat deep fat fryer. 

(Takes about 15 minutes)

In a stack of 10 cut the tortillas into sixths.

Take one set of tortillas (10 in total) and put in fryer basket.

Place basket in warmed oil.

For about the next 2 minutes stir occasionally so they get nice and crisp.

Pull basket out of oil and drain the oil from the chips.

Dump chips in a bowl with paper towels, they help absorb the oil.

Place in a bowl (that has a lid for storage) and repeat until you reach desired amount of chips.

I usually cook 30 tortillas so we have chips on hand.

Salt chips when placed in final bowl.

Here is what your dinner will end up looking like.

And will it pass the husband/guest test????

ABSOLUTELY!!!

THREE BERRY SORBET

(kinda low on pictures, I was becoming exhausted.)

Who doesn't love a good dessert?

And one that is *mostly* healthy.

Here's what you will need:

3 cups berries

1 cup sugar

pinch of salt

1/2 cup water

2 tablespoons lemon juice

Put the 3 cups of berries in a mixer and blend.

Add sugar and salt and pulse together.

Now add the water and pulse again.

Add Lemon Juice and pulse again

(lots of pulsing, huh?)

Strain the mixture into a large bowl and refrigerate until completely chilled, about an hour.

Pour chilled mixture into the ice cream machine canister and churn 

until the mixture resembles soft serve ice-cream.

Transfer the sorbet to an airtight container and press plastic wrap flush against the surface.

Cover the container and freeze the sorbet until firm, about 3 hours.

 (We only waited 2.)

Dish up and enjoy!

And if you want something extra fabulous, try it with some Toblerone!

AMAZING!!!

If you try my recipes, let me know what you think!

Parmesan Pasta, Bleu Cheese Chicken & Asparagus with Balsamic Glaze

Tuesday I was bored. I didn't know what to do.

So I decided to see what we had in the fridge and cupboards.

What we had just lying around made a FANTASTIC dinner.

So I made this blog to share it with you.

I hope you all enjoy it and share the link and recipes with those you love.

So Tuesday we had Parmesan Pasta, Bleu Cheese Chicken and 

Asparagus with Balsamic Glaze.

Let's start with Bleu Cheese Chicken.

Like I said I was cooking with what we had.

I knew we had some chicken we needed to use up so 

I decide to marinade it in the yummiest dressing we have ever found. 

Litehouse Bleu Cheese VINAIGRETTE dressing.

Using a Ziplock baggy I put in one breast of chicken and 1/4 cup dressing.

Then put it in the fridge to marinate for an hour.

After marinating (make sure you at least do a half hour) 

I put it on a baking sheet lined with tin foil.

*Tin foil is awesome because clean up is SO easy*

Cook chicken @ 350 until done (somewhere between 20-30 min depending on your oven.)

Next comes the ASPARAGUS.

Asparagus is probably my favorite vegetable. 

I could eat it everyday and not get sick of it.

First you need to break your asparagus.

Hold it in both hands and bend.

The bad stuff will pop off.

Keep the top half and put the bottom half in your garbage

or compost or wherever you put stuff you aren't keeping.

 Now find some olive oil.

In my opinion on olive oil is to get the good stuff. 

The cheap stuff never tastes as good.

 You need one tablespoon of the best olive oil you can find.

 Put the asparagus in a container, that has a lid, and add the olive oil.

Salt and pepper to personal taste. 

I love me some S &P.

Then put the lid on the cover and shake.

Line up the asparagus on a pan, again lined in tin foil.

Broil for 4-10 minutes, 6 inches below the broiler.

You want your asparagus to be slightly browned when complete.

Shake the asparagus while it cooks so that they move around.

Here is what your final product should look like when you pull it out.

Now for the glaze.

Grab some more olive oil and your balsamic vinegar.

Put 3/4 a cup of balsamic vinegar in a sauce pan.

Cook on a medium heat for 10-15 minutes,

until the liquid condenses to about 1/4 a cup.

It will boil. That is okay.

Put 1/4 cup olive oil in a bowl.

When Balsamic Vinegar has condensed to 1/4 a cup combine with olive oil.

Stir mixture and pour on asparagus.

*Extra glaze makes an amazing bread dip.*

Now grab some angel hair pasta.

For the 2 of us I used 1/2 of a box.

 Bring your water to a boil.

Add pasta to boiling water.

Cook in boiling water until desired tenderness is reached.

(Between 5-8 minutes.)

Drain water and place noodles on plate.

Cover in 1/2 teaspoon olive oil and freshly grated parmesan.

Your final product will look something like this:

Without glaze:

With Glaze:

 Your husband or company will have this look:

And all this can be done with a baby on your back.