Friday Favorites - Breakfast

This is hands down one of my favorite breakfast dishes. My mom started making it for Christmas morning many years ago and it is now tradition. It's super rich so I only make it once in a while, but you will never want to go back to regular French toast again! Just a heads up, this is best if it sits overnight so plan ahead.

Creme Brulee French Toast

adapted from Food Network

Ingredients

1 stick unsalted butter

1 cup packed brown sugar

2 TBS dark corn syrup

1 loaf Challah bread

5 large eggs

1 1/2 cups half and half

1 tsp vanilla 

1 tsp dark rum (optional)

1/4 tsp salt

Directions

In a small saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish.

Cut six 1-inch thick slices of bread and trim crusts. Arrange bread slices in one layer in baking dish, over the sugar and butter mixture. It will be a tight fit. In a bowl whisk together eggs, half and half, vanilla, rum and salt until combined well and pour evenly over bread. Chill bread mixture overnight.  


Preheat oven to 350 degrees F and bring bread mixture to room temperature. Let it sit on the counter for about an hour before baking. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Enjoy!

Friday Favorites - Comfort Meals

So my mom made this multiple times when I was a kid and it was a favorite all around! I'm not going to lie to you, this meal is a production and the chili powders are not something you are going to pick up at Kroger or Publix. This is definitely one of those meals you plan for in advance and do it on the weekend! With that being said, once you've made this you will not regret it. It was as yummy as I remember. 

Now if you are not a type-A like me with the compulsive need to follow the original recipe in regards to spices (I mean it was written that way for a reason right?), my consultant (aka Mom) says that you can substitute 3 tsp pure ancho chili powder for the others. If you want to be compulsive like me you can check out your local Mexican markets or shop at MySpiceSage.com to pick up the original spices. MySpiceSage.com sells all but the New Mexico chili powder, which is the easiest to find elsewhere. Spice Sage has great prices and throws in free spices too! 

Chicken Fried Steak

from Paul Prudhomme

Ingredients

2 tsp Salt

1 tsp paprika

1 tsp guajillo chile powder

1 tsp arbol chile powder

1 tsp New Mexico chile powder

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp white pepper

1 tsp cumin

1 pound boneless beef tenderloin steak, filet, or other tender cut of beef steak, cut into 4 equal portions

3/4 cup plus 3 tablespoons all-purpose flour, in all

1 large egg

1/4 cup milk

2 cups vegetable oil

1/2 cup chopped onions

1 1/2 cups chicken stock

1 cup heavy cream

2 tablespoons chopped fresh parsley

Directions

Combine the first 10 ingredients in a small bowl to make the seasoning mix.

Place the meat on a flat surface and pound each steak with a meat mallet or the side of a saucer, turning the meat as you pound it, until about ¼ inch thick.  Sprinkle ½ teaspoon of the seasoning mix on each side of each steak and rub it in well.                                              

Combine ¾ cup of the flour with 1½ teaspoons of the seasoning mix in a shallow bowl.  Whisk together the egg and milk in another shallow bowl, beating until very frothy and pale yellow.

Heat the oil in a heavy 12-inch skillet over high heat to 350°, about 5 minutes.  While the oil is heating, dredge the steaks one at a time in the seasoned flour, then let them soak 1 to 2 minutes in the egg mixture.  When the oil is hot, dredge each steak one at a time in the flour again, pressing the steak into the flour to coat it thoroughly, and immediately place it in the hot oil.  Fry the steak until browned, about 2 to 3 minutes on each side.  Remove it from the skillet, set aside and keep warm, and repeat the process with the other 3 steaks.  You can fry more than 1 steak at a time, if you can keep track of which one needs to be turned or removed, and as long as you place each steak in the skillet directly after the second dredging in the flour.

Pour out and discard all but 1 tablespoon of the oil from the skillet in which the steaks were cooked, leaving the residue of juices from the meat and any brown crust remaining on the bottom.  Heat over high heat, and when the oil sizzles, add the onions and cook until light golden brown, about 3 minutes.  Stir in the remaining 3 tablespoons of flour and gradually add the stock, whisking constantly.  Add the remaining seasoning mix and continue whisking until the gravy comes to a boil, about 2 minutes.  Add the cream and parsley and cook 1 minute, whisking constantly.  Serve immediately.

Enjoy!

Friday Favorites - Easy Appetizer

So my mom started making this appetizer a couple of years ago. It's really just a snack that she keeps in the fridge for the afternoon before dinner or the late night "snack attacks" of my sister and her friends. It's so easy that I am almost ashamed to put it on here, but it's so delicious I can't resist!

Roasted Red Pepper Dip

from my Mom

Ingredients

1 jar of Trader Joe's Red Pepper Spread

11 oz log of goat cheese (my mom like the one above so that's what I bought too)

Directions

Let the goat cheese sit out for about 10-15 minutes or until soft. It's a soft cheese anyway, but you want to be able to mix it well. When it's ready, put it into a serving bowl or tupperware container and dump in the jar of red pepper spread. Mix together thoroughly. Serve with pita chips or crackers. 

Friday Favorites - Kitchen Tools

I have to admit that some of my favorite kitchen tools are my Le Creuset spatulas. I mean where else can a girl get glittery pink spatulas? Yes, I am not kidding, they are pink and glittery. I have some that are kiwi and clear too! 

Beyond that they are an excellent product. They are silicone so they are heat resistant up to 800 degrees! This means that if you leave it in the pan you aren't going to come back to a melty, plastic-y mess. The handles also hold up very well. I have had other brands and after a while the handles started to splinter and crack. Not the Le Creuset's! I have some that are holding up very well after 4 years with not a splinter or crack in sight. The silicone part is also odor and stain-free. 

If you feel that glittery spatulas would not be appropriate in your kitchen they also come in standard colors and are glitter-free. Unfortunately, these are not easy to come by and as far as I know are only sold through one retailer - Sur la Table. They aren't cheap, but they are high quality so you won't need to purchase them frequently. Hope you love them as much as I do!

Friday Favorites

I thought that I would start a new feature - Friday Favorites! I will be posting my favorites whether it's kitchen tools, products, recipes, etc. 

Today I am leaving you with a recipe that is a childhood favorite. My mom made it often in the summer and it's so delicious! I even have a funny story about it - so my mom was out of town for work. Dad decided he was going to make it. I think we helped with the vegetable cutting and all that. Now you need to understand, when my mom makes something up she doesn't write it down so my dad was trying to make this from memory, bless his heart. Well he got a little crazy with the garlic and put waaaaayyyyy too much in. There was so much garlic in it that it was spicy! We told him that it was delicious and tried to eat it. It was seriously garlicky! So I have fond memories of this and I hope you love it, too!

PS - It doesn't really have a name so I just call it Summer Squash and Corn Succotash.

Summer Squash and Corn Succotash

from my Mom

Ingredients

1 medium zucchini

1 medium yellow squash

Half of a medium yellow or Vidalia onion

1/2 - can of corn or 1 ear fresh corn

1 tsp minced garlic

Salt and pepper

1/2 TBS olive oil 

1/2 to 1 cup sharp shredded cheddar cheese

Directions

Cut the squash and zucchini into halves or quarters, depending on the size of your veggie. Slice into 1/2 inch pieces. Thinly slice the onion into strips. Heat your EVOO in a saute pan on medium heat. Once hot, add the squash, zucchini and onion. Cook until translucent. Add your garlic and corn. Saute for another 3-5 minutes. Add salt and pepper to your taste. Turn heat to low and add the cheese. Let it melt and stir it into the veggie mix. 

Printable Recipe