French Toast Casserole

Ingredients

1 cup brown sugar
1/2 cup butter
2 Tbsp water
peaches (fresh, frozen or canned)
12 eggs
1 tsp vanilla
2 cups milk
1 loaf (1 pound) day-old French bread, cubed
1/2 teaspoon cinnamon


Directions
                                                                                                         
In a saucepan, stir together the brown sugar, butter, and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently. 

Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with cubes of French bread. In a medium bowl, whisk together the eggs, milk, and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight. 

Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C). 

Bake for approximately 45 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.


NOTES: To make this a gluten-free, dairy-free breakfast, I used a package of Glutino's Gluten-Free English Muffins and unsweetened coconut milk by So Delicious and it was so very yummy.


This recipe is also linked to...

Food on Friday: Pears and Peaches

Breakfast Strata

Ingredients:

12 slices day-old bread, torn/cut into bite size pieces
1 cup diced fresh mushrooms (I used cremini)
1 chopped green bell pepper
2 cups Cheddar cheese, shredded
1/2 cup chopped onion (optional)
2 cups cubed cooked ham
12 eggs
2 cups milk
2 Tbsp chopped green onion (optional)


Directions:

Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese.

Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours. 2. Preheat the oven to 350 degrees F (175 degrees C).

Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.


NOTES: I did this recipe using 16 slices of Udi's Gluten-Free White Bread and a whole ham steak. It was really yummy.

Key Lime S'mores

Ingredients

24 square graham crackers
3/4 cup Key lime curd or pie filling
12 marshmallows


Directions

Spread the half of the graham crackers with a thick layer of lime curd (about 2 tablespoons apiece). Toast the marshmallows until they are slightly blackened on the outside and soft inside. Smear the marshmallows on the other half of the graham crackers. Sandwich and eat immediately.

Blueberries and Cream Tart

pastry:
1/2 cup unsalted butter
2 Tbsp sugar
2 egg yolks
1 cup all purpose flour
1 whisked egg white to seal the tart

shell filling:
8 ounces cream cheese, softened
1/4 cup sugar
1/4 cup creme fraîche or sour cream or yogurt
1/2 tsp vanilla extract
4 cups fresh blueberries
1/4 cup water
1/4 cup sugar
2 Tbsp cornstarch dissolved in 2 Tbsp water


To make the pastry beat the sugar and butter in a mixer until light and fluffy. Add the yolks, one at a time. Scrape down the bowl. Add the flour and mix until it is just combined. Wrap the pastry in plastic wrap and refrigerate it for one hour.

Roll out the dough and fit it into a 9″ round tart pan. Trim away the excess. Cover the tart shell and put it back in the refrigerator for about an hour.

Preheat the oven to 400 degrees F. Line the pastry shell with aluminum foil. Then fill the tart shell all the way up with pie weights or dry beans. Bake for 20 minutes. Very carefully remove the foil. Put the shell back in the oven for about 6 minutes, until lightly golden.

With a pastry brush, egg wash the crust with the whisked egg white. Let the shell cool completely.

To make the cream filling, cream the cream cheese and sugar in the mixer with the paddle attachment. Add the creme fraîche and vanilla and continue to beat until smooth. Fill the tart shell with the creme filling.

Put 3 cups of blueberries in a large bowl.

In a saucepan combine remaining of blueberries with 1/4 cup sugar and 1/4 cup water. Whisk together the 2 tablespoons of cornstarch and water in a measuring cup or bowl. Bring the berry mixture to a boil and them simmer until the sauce is thickened and really looking like jelly. 

Pour the hot berry mixture over the waiting blueberries and mix gently so that all the fresh berries are covered. Then gently pour the berry mixture into the cream filled tart shell. Let the tart stand for about 30 minutes so that the berry mixture can firm up.

When you are ready to serve gently remove the tart from the pan.

Garlic and Lemon Chicken with Green Beans and Potatoes

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400 degrees F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Corn and Chickpea Fiesta Salad with Cilantro-Lime Vinaigrette

Ingredients

2 1/2 cups corn (fresh, frozen, canned....whatever you prefer, but if you're using canned corn make sure to drain and rinse it)
2 cans chickpeas, drained and rinsed
3 cups cherry tomatoes, quartered (about a 1 pound container)
1 green pepper, diced
1 small red onion, finely diced
1 English cucumber, chopped

Dressing:
3/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
4 tbsp lime juice
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper




Directions

Combine all of the salad ingredients in a big bowl.

In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.

Refrigerate until serving or at least for a half an hour to let the flavors blend.

Baked Herb and Parmesan Potato Slices

Ingredients

2 whole russet potatoes (medium size)
2 whole large red potatoes
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp pepper, freshly ground
1/4 tsp dried parsley
1/4 tsp dried rosemary
2 Tbsp olive oil
1 Tbsp grated parmesan cheese


Directions

Preheat oven to 375 degrees F.

Rinse the potatoes and dry them off with a paper towel. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width (about a ½ inch) so they cook evenly.

Add the potato slices to a large bowl. Next add the herbs, spices, and olive oil. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes.

Lay the potatoes on to a cookie sheet. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.

Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color. Serve warm right out of the oven as a side dish.

Cinnamon Apple Dessert Chimichangas

Ingredients

For the Apple Pie Filling

4 baking apples, chopped
1 1/2 cups water
1/4 cup cornstarch
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1 Tbsp lemon juice

For the Chimichangas 

8-10 small tortillas
1/2 cup sugar
1 Tbsp cinnamon
Oil for frying


Instructions

For the Apple Pie Filling 

Combine the water, cornstarch, sugar, cinnamon, salt, and lemon juice in a medium saucepan and bring to a boil. Cook for approximately 3 minutes, or until the mixture becomes very thick. Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approximately 10 minutes). Allow the mixture to cool.

For the Chimichangas 

Mix cinnamon and sugar in a shallow bowl and set aside.

Spoon apple pie filling across the bottom 1/3 of the tortilla. Fold in both sides of the tortilla before rolling up the bottom of the tortilla over the filling, and then continue to roll the tortilla up like a burrito.

Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until the tortilla turns golden brown. (approximately 30 seconds on each side)

Remove the chimichangas to a paper towel-lined plate and allow to drain briefly. Immediately roll the warm chimichanga in the cinnamon sugar mixture to coat and serve.

You can serve the chimichangas with a scoop of ice cream and/or drizzled with caramel sauce. They would also be yummy with a warm vanilla sauce or a cream cheese frosting.

Veal Scallopine with Curried Cauliflower & Mushroom Sauce

Ingredients 

4 thinly sliced veal cutlets
salt and pepper, to taste
2 tablespoons olive oil

Cauliflower:

1/2 head of cauliflower, florets sliced thin
1 tablespoon curry powder
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons fresh parsley, chopped
3 tablespoons shredded Parmesan

Mushroom Sauce:

1 oz. flour
1 oz. unsalted butter
2 tablespoons olive oil
1 cup small diced carrots, onion, celery
1 tablespoon tomato paste
4 cups veal/beef stock, divided
6-8 oz. shiitake mushrooms, sliced
salt and pepper, to taste


Directions

For the mushroom sauce:

In a large saucepan, melt the butter under medium heat. Add the flour and slowly cook under moderate heat until you achieve a dark brown roux. You’ll want to stir constantly so you don’t scorch the flour.

In a separate saute pan, heat olive oil under medium high heat. Add diced vegetables and cook until lightly caramelized. Add tomato paste and cook for another minute or two to incorporate. Set aside until roux is at desired dark brown color.

Add vegetable mixture to roux and stir to incorporate. Very slowly add 2 cups of the stock, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer. Simmer until thickened enough to coat the back of a spoon, about 20-25 minutes.

Strain of solids, then return the liquid into the saucepan. Add remaining 2 cups of stock and simmer until the mixture is reduced by half.

In a small saute pan under medium high heat, saute the mushrooms in a little bit of butter or olive oil until caramelized. Add mushrooms to the reduced sauce and simmer under low heat for about 10-15 minutes.


For the cauliflower:

Combine the cauliflower, curry powder, 2 tablespoons of olive oil, salt, and pepper in a medium bowl and mix well.

Heat a medium saute pan under medium high heat and add remaining tablespoon of olive oil. Add cauliflower and saute until caramelized around the edges.

Finish by tossing with fresh parsley and shredded Parmesan cheese.


For the veal:

Heat a large saute pan on high heat and add olive oil. Scallopine slices are really thin so you want a really hot pan so you can get a good sear quickly and prevent any overcooking.

Season the veal slices with salt and pepper and add to hot pan. Get a nice golden brown sear and flip over and cook just for about 30 seconds to 1 minute longer. These will cook very quickly.

Remove from pan and let rest on a cutting board for 2-3 minutes.


To plate, spread a nice amount of sauce in the center of the plate. Place some cauliflower slices over the sauce and top with 2 slices of veal.


This recipe is also linked on:

Food on Friday: Veal 

Sausage Stuffed Shells with Spinach

 

Ingredients

 

16-18 jumbo pasta shells

1 pound fresh pork sausage links, casing removed

1 tablespoon minced garlic

1 (14-ounce) can diced tomatoes

1 cup frozen spinach, thawed and squeeze dry

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

salt and freshly ground pepper

 

 

Method

 

Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.

 

Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.

 

Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute. Remove pan from heat and stir in ricotta cheese.

 

Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.