Category: MISC

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 8/27 CEREAL YOGURT CHICKEN CAPRI
Tuesday 8/28 TOAST LEFTOVERS PAN SEARED CHICKEN w/ TOMATO SPINACH HERB PAN SAUCE
Wednesday 8/29 YOGURT SOUP TROPICAL LIME CHICKEN
Thursday 8/30 FRUIT CHEESE & FRUIT TARRAGON CREAM CHICKEN
Friday 8/31 OATMEAL CHEESE & FRUIT BISTRO CHICKEN CAKES w/ TOMATO CONCASSE’
Saturday 9/1 FRENCH TOAST CASSEROLE YOGURT HOT CHICKEN SALAD
Sunday 9/2 EGGS ala ROOSEVELT aka DEPRESSION EGGS C.O.R.N. ALMOND CHICKEN WITH APRICOT SAUCE

FRENCH TOAST CASSEROLE

We love French toast, but I hate having to make recipes that require one of us to eat while it’s hot and the next batch is on the griddle. This recipe makes us both happy at the same time and is a time saver because I throw it together the night before AND it uses what might otherwise be wasted. We love sourdough bread, but the heels are sometimes a little tough. I save the heels from each loaf in the freezer and when I have enough I make this casserole. It’s absolutely perfect for Thanksgiving or Christmas morning. The smell of the cinnamon baking is one of the best smiles you can give your family.

FRENCH TOAST CASSEROLE


CASSEROLE
8-10 sourdough heels (or regular slices work too)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 teaspoon sea salt
TOPPING
3 tablespoons butter, cubed or sliced thin
3 tablespoons sugar
3 teaspoons cinnamon
maple syrup – OPTIONAL – it really is great without it
  • In a large mixing bowl whisk together the eggs, milk, 4 teaspoons sugar, vanilla extract and sea salt.
  • Cube bread.
  • Add bread to the egg mixture and toss to coat well.
  • Grease a 13×9 baking dish.
  • Pour bread mixture into baking dish, cover and refrigerate overnight.
  • Remove casserole from refrigerator 30 minutes before baking.
  • Preheat oven to 350˚.
  • Dot casserole with butter pieces.
  • Combine topping sugar and cinnamon – sprinkle over top.
  • Cover** and bake 45-50 minutes, or until toothpick comes out of center clean.
  • Let stand 5 minutes before serving.
**If you want a crispy top, uncover 10 minutes before it’s through.

FRENCH TOAST CASSEROLE

We love French toast, but I hate having to make recipes that require one of us to eat while it’s hot and the next batch is on the griddle.  This recipe makes us both happy at the same time and is a time saver because I throw it together the night before AND it uses what might otherwise be wasted.  We love sourdough bread, but the heels are sometimes a little tough.  I save the heels from each loaf in the freezer and when I have enough I make this casserole.  It’s absolutely perfect for Thanksgiving or Christmas morning.  The smell of the cinnamon baking is one of the best smiles you can give your family.

FRENCH TOAST CASSEROLE
CASSEROLE
8-10 sourdough heels (or regular slices work too)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 teaspoon sea salt
TOPPING
3 tablespoons butter, cubed or sliced thin
3 tablespoons sugar
3 teaspoons cinnamon
maple syrup – OPTIONAL – it really is great without it
  • In a large mixing bowl whisk together the eggs, milk, 4 teaspoons sugar, vanilla extract and sea salt.
  • Cube bread.
  • Add bread to the egg mixture and toss to coat well.
  • Grease a 13×9 baking dish.
  • Pour bread mixture into baking dish, cover and refrigerate overnight.
  • Remove casserole from refrigerator 30 minutes before baking.
  • Preheat oven to 350˚.
  • Dot casserole with butter pieces.
  • Combine topping sugar and cinnamon – sprinkle over top.
  • Cover** and bake 45-50 minutes, or until toothpick comes out of center clean.
  • Let stand 5 minutes before serving.
**If you want a crispy top, uncover 10 minutes before it’s through.

CHEESY GARLIC BREADSTICKS – TASTE & CREATE

Hubby was asking for pizza and I needed to do a recipe for Taste and Create.  So this recipe from NIVEDHANAM, my partner this month solved my problem.  We compromised on her bread sticks and my BBQ chicken salad.

The breadsticks were great and really easy!
Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog. 

CHEESY GARLIC BREADSTICKS

All Purpose Flour – 2 cups
Warm Water – 1/2 cup (About 110 degrees F)
Warm Milk – 1/2 cup (About 110 degrees F)
Salt – 3/4 teaspoon
Sugar – 1 tablespoon
Italian Seasoning – 1 tablespoon + 1 tablespoon
Olive Oil – 2 tablespoons + 2 tablespoons + 1 table spoon
Cheese – 3 tablespoons + 2 tablespoons (grated)
Rapid Rise / Instant Yeast – 2 1/4 tea spoons
Garlic – 3 tablespoons (minced fine / use garlic paste)
  • In a mixer bowl, add warm water, warm milk, yeast and sugar and mix well and leave it to froth. 
  • Once the mixture is frothy, add 2 table spoons olive oil, salt, flour and run the mixer on low until most of the flour is absorbed. 
  • Add 3 table spoons cheese, garlic, 1 table spoon Italian seasoning and run the mixer until it forms a ball – around 5 minutes. Add a table spoon more flour if the dough is very sticky. If doing by hand, it will take around 7 minutes of kneading. 
  • Transfer to a greased bowl and allow it to rise for about 30 minutes 
  • Take a 10X13 sheet pan and grease it well with 2 table spoons of olive oil 
  • Spread the dough on the sheet pan and cover it with a greased plastic sheet. DO NOT USE KITCHEN TOWEL as it can stick to the dough and will be difficult to remove. 
  • Preheat the oven to 210 degrees C 
  • After 1 hour or after risen to double the volume, cut the dough into 1 1/2 inch thick strips and spread a table spoon of oil on the dough, sprinkle 2 table spoons cheese and Italian seasoning 
  • Bake in the oven for 14 – 20 minutes until it becomes golden and corners become crisp. It is a good idea to remove the breadsticks around 10 minutes and run the pizza cutter through the cut area to make it easier. Also rotate the pan half way through 
  • Remove from the oven and cool it in the pan for 2 minutes and transfer to a cutting board. Cut with the pizza cutter or a knife and serve hot with marinara sauce.
Points to note Yeast– (from https://www.kingarthurflour.com/tips/yeast-bread-primer.html)  Somewhere between 95°F and 115°F is fine. With such a wide temperature range, you know that yeast is really quite accommodating. Try a few drops of water on your wrist. If it feels warm and comfortable to you, it will feel the same way to the yeast. The temperature has to be 120°F, which feels hot, before it begins to kill the yeast. It has to get all the way to 140°F before all the yeast is completely done in. 140°F feels really hot. If you don’t want to trust yourself the first time around, use a candy thermometer to see if you and the thermometer agree on what is “hot” and what’s just right.

CALLING ALL FOODIES, WE HAVE HOST POSITIONS OPEN.
Number of days, themes and terms flexible and NEGOTIABLE. If you would like to join the team, please leave a comment and we’ll get right back to you.

HAPPY ANNIVERSARY

HAPPY ANNIVERSARY TO THE BEST HUSBAND IN THE WORLD.  

The man I’ve been in love with for over half my life and a man who defines the epitome of for better, for worse, in sickness and in health… Thank you for standing by me through it all. I love you.

HAPPY ANNIVERSARY

HAPPY ANNIVERSARY TO THE BEST HUSBAND IN THE WORLD.  

The man I’ve been in love with for over half my life and a man who defines the epitome of for better, for worse, in sickness and in health… Thank you for standing by me through it all. I love you.

HULI HULI CHICKEN

There is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house. 

This chicken is soaked in a soy sauce brine, then grilled and brushed with an amazing pineapple juice glaze for the last bit of grilling. 

I changed a few aspects of the recipe by using chicken which is what I had on hand and it cuts down on cooking time. 

I served it with a bowl of Hawaiian macaroni salad and fresh pineapple wedges.

Huli-Huli Chicken

For the chicken
1 quart water
1 cup soy sauce
1 tablespoon vegetable oil
3 garlic cloves, minced
1/2 tablespoon grated fresh ginger
4 pounds bone-in, skin-on chicken piece **

**I used boneless, skinless breasts this time and adjusted the grilling time accordingly.  The breasts were so much better than bone in pieces!
For the glaze
3 (6-ounce) cans pineapple juice
1/4 cup packed golden brown sugar
1 tablespoon liquid smoke (can omit if using a charcoal grill)
1/4 cup soy sauce
1/4 cup ketchup
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons Asian chili-garlic sauce

Brine Chicken

  • Combine water and soy in a large bowl. 
  • Heat oil in large sauce pan over medium-high heat until shimmering. 
  • Add garlic and ginger and cook until fragrant, about 30 seconds. 
  • Stir into soy sauce  mixture. 
  • Add chicken and refrigerate, covered, for at least 1 hour or up to 8.

Make Glaze

  • Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce in a saucepan and bring to a boil. 
  • Reduce heat to simmer until thick and syrupy (you should have about 1 cup), 20-25 minutes. 

Prep Grill

  • CHARCOAL GRILL Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with a fine gray ash, spread evenly over the bottom of the grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. 
  • GAS GRILL **Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. 
  • Turn all burners to medium-low.) 
  • Scrape and oil the grate.
**IF YOU USE LIQUID SMOKE IN GLAZE YOU CAN SKIP THE CHIPS.

Grill Chicken
Remove chicken from the brine and pat dry with paper towels. Arrange skin side up on grill (do not place chicken directly above foil packet). Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes. Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat reaches 170 to 175 degrees, 20-25 minutes longer. Transfer chicken to platter, brush with half of the glaze, and let rest 5 minutes. Serve, passing remaining glaze at table.

Source: Adapted from Cook’s Country, June 2009 & Tide & Thyme

COOKIE DOUGH DIP

I found this in a magazine recently – think I could remember which one?  Nope, but I loved it so wanted to share it.  I also altered the ingredients from the original recipe to fit what I had on hand.

COOKIE DOUGH DIP
11 ounces plain Greek yogurt
1/2 cup golden brown sugar
1 teaspoon vanilla powder
4 ounces chopped semi sweet chocolate

vanilla wafers, apples, bananas…

  • Whisk together the yogurt, brown sugar and vanilla powder until smooth and creamy.
  • Sprinkle with chocolate pieces.
  • Serve with your favorite dipper.

FRIDAY FILL-INS

ffi

And…here we go!

1. When I wake up, I MUST have coffee.
2. Where is that storm at?
3. How can I stand this heat one more day.
4. Why is the weather so messed up EVERYWHERE I go?
5. Time is of the essence, but precious all the same.
6. What if you could go back in time, to what point would you go?
7. And as for the weekend, tonight I’m looking forward to a BIG salad, tomorrow my plans include celebrating our anniversary with hubby and Sunday, I want to watch the race and some football!