Monday, May 10, 2010

Cinnamon Baked French Toast

Prep Time: 15 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 12

1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
½ cups Whipping (heavy) Cream
¾ cups Sugar
2 Tablespoons Vanilla Extract
½ cups All-purpose Flour
½ cups Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)
Preparation Instructions
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Thursday, May 6, 2010

Aunt Trish’s Salad Dressing

Prep Time: 5 Minutes
Cook Time:
Difficulty: Easy
Servings: 12

¾ cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
¼ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
¼ teaspoons Sugar
Dash Of Paprika
1 clove Garlic - Peeled And Left Whole
Preparation Instructions
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.

Monday, May 3, 2010

Grilled Chicken Sandwich with Apricot Sauce

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 2

2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness
Sliced Sourdough Or Other Crusty Bread
Apricot Preserves
Dijon Mustard
Cayenne Pepper (Optional)
Baby Spinach
Red Onion, Sliced Thinly
Preparation Instructions
Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
Serve cold or drizzle with olive oil and brown on a panini grill.
Serve with kettle-cooked potato chips.