Strawberry Stuffed French Toast

I made this for father's day lunch for my husband.  I actually saw a similar recipe a year ago on Food Network and made a mental note to try this dish but then I never got around to it.  When I saw the recipe again in my inbox i knew that the time had come.  This was an awesome french toast and it was much easier then I thought to make.  So you what to make a special brunch for someone you love, or just indulge yourself.  Try it, I guarantee you will like it.

 Strawberry Stuffed French Toast

Filling:
2 Tablespoons unsalted butter, softened and more for cooking the french toast
4 ounces cream cheese, softened
1 1/2 Tablespoons strawberry preserves or jam
1 cup diced strawberries 
4 thick slices challah, French, or Italian bread
Powdered sugar, for dusting 

Egg Batter:
6 extra-large eggs 
1 Tablespoon ground cinnamon 
1/4 teaspoon nutmeg 
2 Tablespoons sugar 
1 teaspoon vanilla extract 
1 cup whole milk 

Breading:
1 1/2 cups crushed Cornflakes
1 cup sliced almonds 

In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture. 

Cut bread into thick slices. Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.

For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.

Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.

Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes. 

Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Unless you are me, then they are just to add more sweetness...

Grilled Flank Steak wiht Chimchiri Sauce

My husband and I both had the same thoughts about this meal.  It tasted really good and we both enjoyed the sauce but we could taste it for the rest of the night.  The raw garlic was quite powerful.  That being said we did both like it and I used the leftover sauce and steak on homemade pizza the next night it was a really nice addition.

Grilled Flank Steak with Chimchiri Sauce
Ingredients


1/4 cup red wine vinegar

3 tbsp water

4 cloves garlic, minced

salt and coarsely ground black pepper

1 tsp red pepper flakes

1/4 cup olive oil

1 cup finely chopped fresh flat-leaf parsley

1 1/2 lb flank, skirt, or sirloin steak

2 bunches scallions



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Directions

To make the chimichurri sauce, mix the vinegar, water, garlic, 1 teaspoon salt, 1 teaspoon black pepper, and pepper flakes. Whisk in the oil. When everything's blended, whisk in the parsley.

Heat a grill or stovetop grill pan until hot. Season the steak with salt and pepper and place it on the hot grill. For medium-rare, cook it for 3 to 4 minutes on each side, or until an instant-read thermometer inserted into the thickest part reads 140°F. Trim the roots from the scallions and add the entire bunch to the grill just after you've flipped the steak. Cook the scallions until they're lightly charred, 4 to 5 minutes.

Drizzle the steak with the chimichurri and serve with the grilled scallions.

Blackened Fish Sandwich

This meal was really good.  The warm spicy fish contrasted with the cool lemon yogurt was just really good.  However my family did not enjoy the yogurt but I on the other hand really liked it.  The fish was really easy to make and the meal came together in minutes.

Blackened Fish Sandwich


Ingredients
1 cup plain Greekstyle yogurt
1 tsp sriracha Juice of one lime
juice of one lime
1 tbsp canola oil
4 tilapia or catfish fillets (6 oz each)
1 tbsp blackening seasoning
4 whole-wheat sesame seed buns

Directions
Combine the yogurt, sriracha, and lime juice. Set aside.
Heat the oil in a large cast-iron skillet over high heat. Rub the fish fillets on both sides with plenty of blackening seasoning. When the oil in the pan is smoking, add the fish and cook, undisturbed, for 3 minutes, until a dark crust forms. Flip the fillets and cook for an additional 2 to 3 minutes, until the fish flakes with gentle pressure from your finger.
While the fish is cooking, toast the buns (cut side up) under the broiler. Top with the hot fish and yogurt sauce, .

Homemade Cajun French Fries

Homemade Cajun French Fries

Canola Oil, enough to fill pot with 3 inches of oil

Cajun Seasoning

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried Oregano

2 large russet potatoes

Sugar water

2 cups cold water

1/3 cup granulated sugar

1. Heat oil in Dutch oven or large pot until temperature reaches 350 degrees F.

2. Place cajun seasonings into small bowl and mix to combine.

3. Cut potatoes into desired thickness. Place water and sugar into a large bowl, mixing until dissolved. Transfer potatoes into water and soak for 30 minutes. Transfer to a paper towel lined plate to dry, 5 minutes.

4. Carefully drop potatoes into oil and fry until golden, for 2 to 3 minutes. Remove and transfer to a paper towel lined plate. Right before serving, fry potatoes a second time for 2 to 3 minutes. Remove and transfer to a paper towel lined plate. Immediately sprinkle with pinches of Cajun seasoning. Serve immediately.

Grand Marnier French Toast with Strawberries and Almonds

Grand Marnier French Toast with Strawberries and Almonds

Adapted from Ina Garten’s “Barefoot in Paris”

Serves 6

• 6 EGGS
• 1 1/2 CUPS HALF-AND-HALF
• 4 TABLESPOONS SUGAR, DIVIDED
• 1/4 CUP GRAND MARNIER, PLUS 1 TABLESPOON, DIVIDED
• 1 1/2 TEASPOONS PURE VANILLA EXTRACT
• 1/2 TABLESPOON GRATED ORANGE ZEST
• PINCH OF SALT
• 1 LARGE BRIOCHE LOAF OR CHALLAH, CUT INTO 3/4-INCH-WIDE SLICES
• 1/2 CUP SLICED BLANCHED ALMONDS (OPTIONAL)
• 1/2 PINT (6 OUNCES) FRESH STRAWBERRIES, HULLED AND SLICED
• 4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER
• CONFECTIONERS’ SUGAR, TO SERVE
• MAPLE SYRUP (OPTIONAL)

1. In a large bowl, whisk together the eggs, milk, 3 tablespoons of sugar, 1/4 cup Grand Marnier, the vanilla, orange zest, and salt.
2. Dip each bread slice into the egg mixture, and place them in a 9 x 13 baking dish. Pour the remaining mixture over the bread, and let the slices soak for at least 30 minutes. (Or, cover and refrigerate overnight for tomorrow’s breakfast.)
3. To Toast the Almonds (if using): Place the almonds in a dry saute pan, and cook over low heat for 5 to 10 minutes, tossing frequently, until lightly browned. Set aside.
4. In a small bowl, combine the strawberries, 1 tablespoon of sugar, and 1 tablespoon of Grand Marnier. Set aside.
5. Place a baking sheet in the oven, and preheat to 300 degrees F.
6. Heat 2 tablespoons butter in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds (if using), and place in the saute pan, almond-side down. Cook for 3 minutes on each side, until nicely browned.
7. Place the cooked bread on the baking sheet in the oven to keep it warm.
8. Wipe out the pan with a dry paper towel, add more butter, and continue to fry the remaining bread slices until they’re all cooked. Serve hot with a sprinkle of confectioners’ sugar (or a drizzle of maple syrup) and the boozy strawberries.

Kansas City Barbeque Pulled Pork Sandwiches

Kansas City Barbeque Pulled Pork Sandwiches

5.0 from 6 reviews
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Recipe Type: main
Author: savory sweet life
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 8
An easy dry rub barbecue recipe.
Ingredients
1/2 cup brown sugar
3 tablespoons smoked paprika
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
2 pounds pork shoulder
3 cups water
2 chicken bouillon cubes
8 hamburger buns
Instructions

Mix the brown sugar, paprika, pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Cut the pork shoulder in large cubes and add it to a large heavy pot. Add the dry rub to the pot and massage (with your hands) the pork with the spices until most of the powder has been absorbed by the pork. Add the water and the bouillon cubes. Bring the water to a boil for ten minutes and then reduce the temperature to a low simmer for two hours. Using metal tongs or two forks, pull the pork apart in the pot. Pile generous amounts of pulled pork on top of each hamburger bun.

Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”

Serves 4 (calories: 303 per serving)

• 8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
• 1/2 CUP NONFAT PLAIN GREEK YOGURT
• 1/4 CUP GRATED PARMESAN CHEESE
• 1 TEASPOON GRATED LEMON ZEST
• 1/4 TEASPOON SALT
• 1/4 TEASPOON GROUND BLACK PEPPER
• 1 TABLESPOON OLIVE OIL
• 3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)
• 2 GARLIC CLOVES, THINLY SLICED
• 1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE

1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.