This is a rich indulgent brunch recipe that is also super easy to prepare in advance for those special holiday mornings.
CROISSANT BERRY FRENCH TOAST CASSEROLE
15 mini BUTTER croissants
8 ounces cream cheese, room temperature
1/4 cup SUPERFINE sugar
1 pint strawberries, sliced
1/3 cup currants
1/2 cup small WILD blueberries
6 LARGE eggs
1 cup half and half
1 teaspoon PURE vanilla extract
1 teaspoon QUALITY ground cinnamon
2 tablespoons PURE maple syrup
Preheat oven to 375°.
Spray a 9×13 baking dish with nonstick spray and set aside.
Slice each croissant length-wise, being careful not to cut all the way through.
Cream together the cream cheese and sugar.
Spread approximately 1 tablespoon of the cream cheese mixture onto the inside of each croissant.
Divide strawberry slices evenly between the croissants laying them onto the cream cheese and close the croissants.
Sprinkle with currants.
Layer the croissants into the dish, packing them tightly.
Sprinkle the blueberries throughout the dish.
In a large mixing bowl, whisk together the eggs, half and half, vanilla, cinnamon, and maple syrup.
Pour egg mixture SLOWLY over the croissants, making sure to get some into every nook and cranny.
Cover and refrigerate up to 8 hours or bake right away.
When ready to bake, COVER and bake for 30-35 minutes or until set.
This recipe is rich tasting, but is actually light and delicate. It makes a WONDERFUL dish for serving to company. Tastes like your worked on it ALL day.
CREAM BRAISED CHICKEN & VEGGIES
1/2 pound pearl onions**
1 small Vidalia onion, halved and sliced
2 large carrots, sliced on the diagonal
2 stalks celery, sliced thin
6 boneless chicken breasts
1 + 1 tablespoons butter
1 cup white wine
1 1/3 cups chicken stock
1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped thyme
3 tablespoons WONDRA flour FRESH ground sea salt and black pepper
1/2 cup milk
1/2 pound beech mushrooms***
In a large dutch oven bring 3 cups of water to a boil.
Add pearl onions and boil for 3 minutes.
Drain and rinse in cold water.
Peel and set aside.
Melt 1 tablespoon of butter in the dutch oven.
Add onions, carrots and celery. Saute’ until tender.
Remove veggies and set aside.
Add the chicken to the pan in a single layer. Brown on both sides. Remove chicken and keep warm.
Add wine to pan and simmer until reduced by half.
Stir in broth, parsley, thyme, salt and pepper.
Return chicken to pan and simmer 5 minutes until chicken is cooked through.
Remove chicken to platter and keep warm.
Whisk together the milk and flour until smooth.
Gradually whisk milk mixture into broth in pan and bring to a SLOW boil until thickened.
Add veggies back into sauce, stirring to coat.
In a separate skillet heat remaining butter until melted and sizzling.
Add pearl onions and mushrooms, sautéing until tender.
Add onions and mushrooms to the chicken platter.
Spoon sauce over chicken and veggies.
NOTES:
**Pearl onions can be a real pain if you’re in a hurry so I will buy several bunches of the small bulb onions and just halve them.
***Beech mushrooms are a type of oyster mushroom that has a wonderfully nutty flavor when cooked that adds to any sauce. These mushrooms are a bit bitter when used raw, but they are ideal for soups and stews or stir fries.
This recipe is soooo simple because I use a Costco rotisserie chicken, but the flavor tastes like you spent all day roasting it yourself – NO ONE will ever know the difference!
CHICKEN & CORN ENCHILADAS SUIZA
3 cups shredded chicken pieces (I use Costco rotisserie)
1 large red onion, diced
2 cans Green Giant white shoe peg corn, drained
3/4 cup sour cream
1/2 cup chopped FRESH cilantro
1 teaspoon ground cumin
2 cups grated Monterey Jack and Sharp Cheddar mix
3 cups chunky salsa
1 large green enchilada sauce FRESH ground salt and pepper, to taste
corn tortillas (about 16)
Preheat oven to 350°.
Spray a large baking dish with non-stick cooking spray.
Mix together the chicken pieces, diced onion, corn kernels, sour cream, cumin and cilantro until well blended.
Add half of the cheese.
Season with additional FRESH ground salt and pepper to taste.
In a separate bowl mix together the salsa and enchilada sauce.
Brush each tortilla with some of the sauce mixture and fill with 1/4-1/3 cup of chicken mixture.
Roll up and place seam side down in baking dish.
Repeat until chicken mixture is gone – about 16-18 tortillas.
Spoon most of the remaining sauce evenly over top of enchiladas. Save just a lilttle to spoon over again when you remove the foil.
GOOD MORNINGeveryone. I hope you had a wonderful weekend. It was a quiet weekend here, but productive and full too. The temperatures have been more tolerable, but the smoke from the fires is heavy and making my eyes burn so we spent time inside watching racing, pre-season football, some odd ball movies and did some honey-do repairs around here. We’re back to routine this morning and off to the gym when I finish this post.
OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – It’s horribly smoky still with seriously poor air quality topped off by the horrible Salton Sea smell. It will be an “indoor day” with no pool time, but I will spend some extra time at the gym to replace the pool and bike time. It’s still terribly warm, but the evenings are cooling down to the low 80’s.
ON THE BREAKFAST PLATE – I’m on my 3rd cup of green tea and have already had a peach yogurt, but plan on having a banana also before I leave for the gym.
THINGS THAT ARE MAKING ME HAPPY – we’re on the countdown to the vacation end of this recuperation process. Vacation will will include the San Diego zoo (end of August), my birthday, Disneyland (mid September), a visit with hubby’s almost 97 year old father and Hearst Castle, our nephew’s wedding (Saturday the 22nd), a visit with SIL…
Also this is our anniversary week so I’m looking forward to some fun times together and with friends. I made this to put on hubby’s facebook wall on our anniversary.
I was able to add another machine to my routine last week and while it kicked my butt, I’m happy to be progressing. The weight loss has slowed to ounces and even balanced out a bit as the previously “missing” muscle is being replaced with again active muscle.
FAVORITE PHOTO FROM THE CAMERA – smokey sunsets from the lingering fires 🙁
INSPIRATION
SOMETHING INTERESTING I SAW
This first one isn’t interesting so much as it is sad. A piece of my childhood burnt down Saturday night 🙁 So sad – picture from theSIGNAL
Los Angeles County Firefighters and Angeles National Forest Firefighters work to extinguish a blaze that leveled Big Oaks Lodge on Bouquet Canyon Road in the Angeles National Forest. Cory Rubin/ The Signal
Hubby shared this on my facebook wall this past week. I’m pretty sure he’s still laughing though I’m not sure why as neither of us has ever left the keys in the ignition or had a car stolen LOL 😀 I thought it was so cute though that I would share it with you.
AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS
LAUNDRY… just a couple loads
LIVING AREAS… looking pretty tidy after a deep clean
KITCHEN… pretty clean, but starting to dwindle things down
YARD… nothing much
BLOG… still doing some recipe updating, future post planning and holiday post planning
TO DO… oil change on the car
PROJECTS… Christmas Cards
APPOINTMENTS… dinner with Paul & Deb, Lunch with Dick & Kay, our anniversary dinner, BBQ at Robin & Tom’s house
WHAT IS ON THE DVR OR LIST TO WATCH – Nothing too much, but am starting to see previews for the fall lineup. I have a few things recorded on sling and a list of things to see on netflix, amazon and hulu.
WHAT’S IN THE CRAFT BASKET – Christmas Card parts
HEALTH & BEAUTY TIPS
HOMEMAKING/COOKING TIP
MENU PLANS FOR THE WEEK
BREAKFAST
SNACK
LUNCH
DINNER
SNACK/DESSERT
MONDAY
GREEN TEA & YOGURT
PROTEIN DRINK
CHICKEN or TUNA SALAD
ALL DAY BRISKET with TARRAGON GREEN BEANS
PROTEIN SHAKE
TUESDAY
GREEN TEA & YOGURT
PROTEIN DRINK
CHICKEN or TUNA SALAD
APRICOT CHICKEN and SALAD
PROTEIN SHAKE
WEDNESDAY
GREEN TEA & YOGURT
PROTEIN DRINK
CHICKEN or TUNA SALAD
C.O.R.N. clean out refrigerator night
PROTEIN SHAKE
THURSDAY
GREEN TEA & YOGURT
PROTEIN DRINK
CHICKEN or TUNA SALAD
CREAM BRAISED CHICKEN
PROTEIN SHAKE
FRIDAY
GREEN TEA & YOGURT
PROTEIN DRINK
CHICKEN or TUNA SALAD
CHICKEN DUMPLING STEW
PROTEIN SHAKE
SATURDAY
QUICHE
PROTEIN DRINK
CHICKEN or TUNA SALAD
SWEDISH MEATBALLS and PARSLEY NOODLES with LINGONBERRY JAM
Another awesome Facebook/internet find recipe. Just a couple changes to make is “US” friendly and we really enjoyed it on yesterday’s race day!! It will become a football friendly dip too 😀
BACON GREEN ONION DIP Adapted from the MIDNIGHT BAKER
16 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
⅓ cup grated Parmesan cheese
1 small bunch green onions, sliced thin
10 bacon strips, cooked and crumbled
1 teaspoon garlic powder
Combine the cream cheese, mayonnaise, sour cream, Parmesan cheese and garlic powder.
Add onions and mix well.
Fold in bacon.
Cover and refrigerate for 2 hours to allow flavors to blend.
NOTE: I have used my homemade Pimiento Cheese and just add the sour cream, garlic powder, green onions and bacon to it for a tasty variation. 😀
AVOCADO PEACH CHICKEN SALAD with HONEY LIME VINAIGRETTE
SALAD
2 boneless, skinless chicken breasts, grilled to perfection and sliced 😀
1 large peach, washed and sliced
1 large RIPE avocado, sliced
1 bunch green onions or 1 large shallot, sliced thin
4 strips bacon, diced, browned andcrisp
3 cups torn romaine or watercress lettuce
Arrange ingredients on plate.
Drizzle with vinaigrette.
HONEY LIME VINAIGRETTE
1/4 cup avocado oil
1/4 cup QUALITY balsamic vinegar
1 tablespoon molasses
Juice of 1 Lime
1 tablespoon QUALITY honey
Pinch FRESH ground sea salt
Add ingredients into a glass container or jar with a lid.
Shake jar vigorously until completely combined.
Serve on your favorite salad.
Store in the refrigerator.
NOTES: When using cold from the refrigerator make sure you shake it up REALLY well to re-blend the ingredients. I usually run my jar under warm water before giving it a good shake and if that doesn’t mix it enough a few seconds in the microwave should thin it enough to make mixable!
FIG GLAZED CHICKEN & WHITE BEANS
avocado oil
6 bone-in, skin-on chicken thighs
2 large shallots, halved and sliced
1 can small northern white beans or cannelloni beans, rinsed and drained
3/4 cup fig preserves
1/3 cup chicken broth
Juice of 1 lemon
2 tablespoons champagne vinegar
2 tablespoons FRESH chopped thyme
1 tablespoon Worcestershire sauce FRESH ground sea salt and black pepper, to taste
In a mixing bowl whisk together the fig preserves, chicken broth, lemon juice, champagne vinegar, thyme,
Worcestershire sauce, salt and pepper.
In a large cast iron skillet add the oil to the hot pan and brown chicken pieces in batches, starting with skin side down.
Remove chicken from pan and add shallots, sautéing until golden.
Add fig preserve mixture and bring to a SLOW boil. Be sure to loosen any browned bits from the bottom of the pan.
Add the chicken pieces back in. Reduce heat and simmer covered 5 minutes.
Add the beans and return to a SLOW boil.
Cook uncovered 10-15 minutes until chicken is cooked through.
GOOD MORNING dear friends. I hope you had a wonderful week. Last week was good for me and we had a wonderful weekend despite some internet issues that tried to interrupt it. It was busy and full of fun and laughter with loved ones. I can’t believe it’s August already and we’re just 6 weeks away from our next trek.
OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – As ALWAYS here in August it is slated to be triple digit warmth this week, but at least nothing is predicted to be higher than 115 and lows in the 80’s at night and a clear week with no chance of rain.
I’m dressed for the gym in purple yoga capris and matching t-shirt. Unfortunately the darn washing machine ate one of the matching socks 🙁 so I haven’t quite decided on footwear yet.
ON THE BREAKFAST PLATE – This is such a boring category for me LOL Green tea and black cherry yogurt are my go to breakfast.
CRAFTS / PROJECTS – I started the Christmas cards, but don’t have enough done to really take any pictures yet. My new elf arrived this week though and I love her.
ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – I am seriously thrilled to be feeling a bit stronger and am always sad when the 2 steps forward equal 4 steps backward, but at least it’s not the 20 steps backward I was taking in the beginning of this recuperation process. Experimenting with foods and trying to eat more is still an issue even though it is not as big an issue so there’s hope that it continues to equal less and less steps backwards as time goes on.
FAVORITE PHOTO FROM THE CAMERA – I got to spend some time this weekend with 2 of my nieces and their mom for some long overdue girl time. Coordinating our schedules has been difficult, but we finally coordinated it and made it happen and we packed a lot into just 24 hours and it was a special time especially with Katie pregnant with her first child! I have always been able to tell them apart (identical twins) but Katie’s Baby bump I’m sure helps others now 😀 and she looks so cute! Lulu and I should have changed places since My shirt and Katie’s skirt are so similar! I was also able to give Katie her baby album in person!
Hubby came and picked me up from where we’d been staying and some man was nice enough to take a picture of all of us too 😀
INSPIRATIONAS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS
LAUNDRY… just a couple loads of clothing and towels
LIVING AREAS… I need to sweep and mop
KITCHEN… pretty clean
YARD… nothing much, but do need to do some pruning and the patios need to be hosed down soon
BLOG… some recipe updating, future post planning and holiday post planning
PROJECTS… Christmas cards
APPOINTMENTS… nothing this week specific besides lunch with family on Tuesday
WHAT IS ON THE DVR OR LIST TO WATCH – We started a wonderful new (at least new to us) and funny series, The Marvelous Mrs. Maisel. Fortunately we don’t have any small children around because the language is a bit much, but after a couple episodes we realized it was written by Amy Sherman-Palladino who wrote one of our very favorites series, Gilmore Girls. So, we binge watched the first season and are looking forward to the second season. we also found a Stephen King series premiere for CastleRock that we’re going to watch. Unfortunately I need to download another app and just didn’t feel like getting into it last night so will get that done sometime this week.
WHAT’S IN THE CRAFT BASKET – Christmas cards
WHERE I’VE BEEN SURFING ON THE NET -Nowhere really as the internet was down several days 🙁
This is a perfect fall dish and yes I’m planning ahead for the cooler temperatures up north where we will be in just a couple months. It is also a recipe that makes WONDERFUL leftovers as the flavors meld the longer it sits.
CHILI SKILLET – serves 6
1 pound ground beef
1 small yellow onion, chopped
1/2 cup green bell pepper (optional)*
1 LARGE clove garlic, minced
1 can black beans, drained and rinsed
1 cup tomato juice**
1/2 cup chicken broth
1 tablespoon chili powder
1 teaspoon dried oregano FRESH ground salt and pepper, to taste
1/2 cup uncooked long grain rice
1 can Green Giant White shopped corn, drained
1/2 cup shredded jack and cheddar cheese
1 bunch green onions, sliced thin
1/2 cup sliced olives, optional
In a large skillet cook ground beef, onions, peppers (if using) and garlic over medium heat, breaking apart the meat until well crumbled and no longer pink.
Drain off ALL fat.
Add the tomato juice, water, chicken broth, red pepper flakes (if using), chili powder, oregano, rice, salt and pepper.
Simmer 20-25 minutes on low covered until rice is tender.
Fold in corn and olives (if using).
Sprinkle with cheese and cook 5 minutes more.
Top with green onions.
ENJOY.
NOTES: *I substitute 1 teaspoon red pepper flakes **I often use a small 6 ounce can of V8 juice and add 2 ounces water or chicken broth
FIG GLAZED CHICKEN & WHITE BEANS
