Overnight Stuffed French Toast

So I'm not a morning person - but one "resolution" for this year is to eat bfast every day....I found this recipe and it's nice because you can prepare the night before and then just throw it in the oven when you wake up - and by the time you are done showering etc it's ready to go!  We really liked it - we just put some berries and syrup on top....Ross even added more SUGAR to the mix by having some powdered sugar too. :) 

Ingredients:
8oz 1/3 less fat cream cheese
3 tablespoon sugar
8 slices cinnamon-swirl bread
4 eggs
1/2 cup milk

strawberries

blueberries
syrup

Mix cream cheese and sugar until well blended (I used my Kitchen Aid - one of my favorite cooking tools...if you don't have one - get on it - they are awesome!) - then spread onto bread.  Place 4 bread slices, cream cheese side up, in 8x8 baking dish sprayed with cooking spray.  Cover with remaining bread slices, cream cheese side down.

Whisk eggs and milk until well blended - pour over bread.  Cover; refrigerate overnight.

Bake, uncovered, at 350 for 30-35 minutes or until center is set and top is lightly browned.  Serve topped with fruit and syrup.

Raspberry Lime Chicken

Can you tell that we like chicken and green beans (made this with Green Bean Salad) .....ha ha ....love finding new ways to prepare them - and this was awesome.  We made rice too and it was a very complete meal.  The chicken was super good though - I keep saying "it's my favorite", so I won't say that but top 10 chickens...hehe  ENJOY!

 

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoon butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
1 1/2 tablespoon raspberry wine vinegar (surprisingly I've used this a lot in different meals - so don't think it's a waste buying a whole bottle - I promise you'll use it again)
juice of 2 limes

Rinse and pat chicken dry.  Melt butter in a heavy skillet over low heat.  Add the chicken, cover tightly.  Cook 5-7 minutes or until no longer pink, turning once.  Do not brown.  Remove chicken.

Add the garlic to the skillet, saute 1 minute without browning.  Add the brown sugar, cook until it bubbles, then add the soy sauce, vinegar, and lime juice.

Remove skillet from the heat.  Add the chicken pieces.  Let stand 30 minutes to marinate, turning once.  Return chicken to heat and heat through.

**to make ahead: prepare the recipe and rather than marinating 30 min, cover and refrigerate overnight - then continue as above.

Green Bean Salad

Can you tell that we like chicken (made with Raspberry Lime Chicken) and green beans .....ha ha ....love finding new ways to prepare them - and this was awesome.  I really liked the green beans - except for next time I would lower the amount of olive oil in the vinaigrette cause it was a little "oily".  Such a good mix having the cranberries in there - and we thought you could always add chopped walnuts too.  We made rice too and it was a very complete meal.  ENJOY!

Makes 8 servings

Ingredients:

Vinaigrette

2 tablespoons red wine vinegar

2 teaspoons dijon mustard

1/4 teaspoon salt and pepper

5 tablespoons olive oil

4 tablespoons snipped fresh chives

Green Beans

2 lb green beans, trimmed

1 tablespoon olive oil

2 large shallots, thinly sliced

1/3 cup dried cranberries

2 cloves garlic, finely chopped

3 oz Parmesan cheese (I shaved with a veggie peeler to make bigger pieces - worked great)

Vinaigrette: in a small bowl, whisk vinegar, mustard, salt, and pepper.  Drizzle in olive oil, whisking continuously until dressing is emulsified.  Add chives; set aside.

Green Beans: bring large pot of water to boil - add beans and simmer 5 minutes until crisp-tender.  Drain; place in serving bowl.  Toss with vinaigrette dressing.

Heat the oil in a medium-size skillet over medium heat.  Add shallots, cranberries, and garlic.  Cook about 6 minutes or until softened.  Pour over beans and toss.  Top with Parmesan cheese and serve.

Cookbook Club - Meeting # LUCKY 13!

YAY -- Cookbook Club Tonight!!  So much fun -- we even had a new guest, Bri!!  Thanks for coming - hopefully learning how to cut a pepper makes you excited enough to come back :)  Also, my cousin Danielle was able to come too - YAY for college break!!  (at least I gave you something easy this time - instead of cinnamon chips!)

Anyways - we didn't really have a theme tonight but we made an app, entree, and salad.  Everything turned out really yummy (even if we didn't have a ripe avocado)  :)  The main dish might not be the most healthy - but it was quick and easy....Can't go wrong with pasta and Velveeta!!  The salad was pretty good - liked the mandarin oranges!  and really liked the Cali-schetta.....only has 117 calories per slice too....not bad for eating bread :)

Cali-Schetta

12 servings

Ingredients:
1/2 baguette, cut into 1/2 inch slices on diagonal
3 tablespoons olive oil
1 large clove garlic, peeled PLUS 1 clove, peeled and chopped
2 medium size tomatoes, seeds removed and chopped
1 avocado, pitted, peeled, and chopped
1/2 onion, finely chopped
1/4 cup grated Parmesan cheese
2 tablespoons chopped cilantro
2 tablespoons lime juice
salt / pepper

Heat oven to 350.  Lightly brush both sides of baguette slices with 2 tablespoons of the olive oil.  Toast on baking sheet for about 4 min per side.  Remove from oven and rub 1 side with the whole clove of garlic.  Let cool.

In medium bowl, mix together chopped garlic, tomatoes, avocado, onion, cheese, cilantro, lime juice, salt, pepper, and 1 tablespoon olive oil.  Cover and refrigerate 30 minutes.

Top each baguette slice with 1/4 cup mixture and serve!

Orange-Avocado Mixed Greens Salad

Makes 6 servings

Ingredients:

8 cups torn mixed salad greens

1 avocado, sliced

1 can (11oz) mandarin oranges, drained

1/4 cup thin red onion slices

1/3 cup Italian dressing

Combine all the ingredients - and coat with dressing.

Velveeta Italian Sausage Bake

Makes 6 servings

Ingredients:

1 1/2 cups penna pasta, uncooked

1lb italian sausage

3 cups halved zucchini slices

1 red pepoer, chopped

1 can (8oz) pizza sauce

1/2 lb (8oz) Velveeta cheese (I'm sure it's heathly...hehe)

1/2 cup grated parmesan cheese

Heat oven to 350.  Cook pasta - and brown sausage.   Drain - and return to skillet.  Stir in zucchini, peppers, and pizza sauce; cook 5 min or until veggies are crisp-tender. 

Drain pasta - add to sausage mixture with Velveeta; mix lightly.  Spoon into 13x9 baking dish sprayed with cooking spray; top with parmesan.  Bake 15-20 min until cooked through.

Chicken and Wild Rice

So I felt like a little "N-Ron Home Cookin" tonight - so I made the chicken and wild rice.  This recipe was passed down to me in my very first homemade cookbook from my mom!  It reminds me of family and Christmas - must have had it for Christmas Day or something!  Anyways - super yummy and makes great leftovers too!!  It's the sort of meal you can make as many servings as you like - so if you don't like leftovers, then just lessen the ingredients.

Serves 6

Ingredients:
1 cup wild rice, uncooked
6 boneless chicken breasts
1 (10 1/2 oz )cream of mushroom soup
1 (8 oz) carton of sour cream
6 oz fresh sliced mushrooms
1/4 cup dry sherry
parmesan cheese

Cook the rice for 30-40 minutes, drain. Place rice in bottom of a buttered 8x8 dish.  Over the rice, pour 3 chicken breasts.  Combine soup, sour cream, mushrooms, and sherry.  Pour half of the mixture over the chicken to cover.  Place remaining 3 breasts - then pour the other half of the mixture to cover.  Sprinkle with the parmesan cheese.  Bake in a 375 degree oven, covered for 30 minutes.  Then uncover and cook for another 30 minutes.  Welcome to my youth :)

Lemon Glazed Brussels Sprouts

Then we decided to make some GROSS Brussels sprouts....I HATE these - and of course Ross LOVES them....so I decided to try them being the "big girl" I am.  I found a recipe that at least put a sauce on top of them, so it wasn't like eating raw cabbage or something.  AND I have to admit - they were pretty good.  I prefer corn or green beans, but hey - I'll eat them every once in awhile.

 Serves 4, 1 1/4 cup each

Ingredients:

8 cups halved trimmed fresh Brussels sprouts (I really think FRESH is the key)

1/4 cup Breakstone's Reduced fat sour cream (no idea if this brand matters but I found it)

1/4 cup Miracle Whip Light dressing

1 teaspoon EACH lemon zest and juice

1/2 teaspoon dijon mustard

Cook Brussels sprouts in boiling water for 8-10 minutes until crisp-tender.  Meanwhile, mix remaining ingredients in large bowl.  Drain sprouts - and add to dressing to coat.

Beef & Cheese Foldover

Starting 2011 off right - this was super yummy!!  So easy too -- the only thing we didn't have "on hand" was the baking mix...but once you buy a box that big - not sure you would have to run out anytime soon.  We just made this with Caesar salad - and it was very filling.  It said it was for 6 servings - but we ate about 1/2 of it so I would say it's more like 4.  I have a feeling it's going to be a yummy leftover too....fight me for it RoRo!

Ingredients:

1 lb ground beef

1 onion, chopped

1 cup frozen corn

1/4 cup ketchup

2 tablespoons AI steak sauce

1/2 cup hot water

2 cups all-purpose baking mix (this was in the baking aisle)

1 cup Kraft Mexican finely shredded 4 cheese

1/2 teaspoon parsley flakes

Heat oven to 375 degrees.  Brown meat with onions in a large skillet; drain.  Stir in corn, ketchup, and steak sauce; set aside.

Add water to baking mix; stir until mixture forms dough.  Shape into ball.  Place on lightly floured surface; knead 5 times or until smooth and no longer sticky.  Roll into 12-inch circle; transfer to baking sheet sprayed with cooking spray.

Spoon meat mixture onto center of dough; spread to within 2 inches of edge.  Fold edge of dough over meat, leaving center uncovered.

Bake 20 minutes.  Top filling with cheese; bake 5 min or until melted.  Sprinkle with parsley.  I just cut it with a pizza cutter - worked great!

So I also thought I would put my "tools" on here - this little mat here is awesome for rolling out dough (pizzas....foldovers...cookies).  You can get that and the roller from Crate & Barrel - engaged ladies - sign yourself up :)  I also LOVE the serving cup (Pampered Chef) - it's sweet cause it has a little pour thing on one side for liquids - but then if you flip it over, you use it for solids (works really good for measuring out PB -- ha ha).  I should totally be the C&B / Pampered Chef spokesperson!