Brunch Just Got Better: Grilled French Toast

Just in time for Mother's Day is Grilled French Toast!! This is excellent on its own but is EVEN BETTER when served as a French Toast- Strawberry Shortcake rendition. Now here is an easy recipe that will make people think you are the grilling Goddess!

Ingredients:

Whole Loaf Bread (white, italian, challah- brioche is great too!)

Eggs (5-6 for the entire loaf)

1 tsp vanilla

cinammon- dash or two

2 tbls (or more)milk

**2 -3 tblsp. Triple Sec, Cointreau, grand marnier or orange juce- optional

non stick spray

Additional Ingredients to make a "Strawberry shortcake" version:

1 pint. strawberries

1-2 tbls spoons balsamic vinegar

2-3 tblsp sugar or splenda

1/2 tsp. vanilla

whipped cream, cool whip OR creme fraiche (now that would make it super yummy)

Before preheating your grill to medium heat, spray non-stick spray on the grates. This will cut down on the bread sticking.

1) beat your eggs and add the milk, vanilla, cinammon and optional triple sec to the mixture.
2) cut your slices of bread pretty thick because they are going to be going on the grill. Think of the thickness of a NY strip or slightly thicker.. (see pics)

3) dip slices in egg mixture and make sure they get good and saturated
4) once the grill is good and hot at medium, place your slices on the grill and cook until there are grill marks on one side. Be careful not to burn and then switch sides.

(at the same time I will cook sausage links or pattys on the grill)

Strawberry Compote mixture for filling: (make beforehand so it can thicken)

mix cut up strawberries with vinegar, sugar and vanilla in a bowl and let sit in the fridge for at least 30 minutes.

Serve the french toast slices with strawberries and whipped creme sandwiched on the inside.

Copious amounts of powdered sugar, mimosas and bloody marys are encouraged too!
Enjoy!!

I originally got this recipe from Sandra Lee as Seen in Southern Lady and have adapted it slightly.

Guinness -Chipotle Black Bean Chili

Quite simply, if you make this recipe and have friends over, THEY WILL HAVE SECONDS!! The spiciness of the Chipotle Peppers is rather subdued and doesn't over take the recipe. They participate in the symphony of flavors that are in this chili. I serve with the large "scoops" fritos or jalapeno cornbread. This will make enough for 4 people to have a bowl and enough for leftovers the next day, or seconds...

Ingredients:

1. 2 tblsp olive oil


2. large yellow onion, chopped


3. 1 red or green pepper, chopped


4. 5 chipotle peppers in adobo sauce, chopped


5. 5-6 garlic cloves, minced


6. 1 lb ground sirloin or a higher end meat. (I just feel that the chili is better with a leaner higher grade beef but this can be up to you)


7. 2 to 3 tblsp chili powder


8. 2 tsp sea salt


9. 2 to 3 tsp ground cumin


10. t tsp freshly ground black pepper


11. 1/4 tsp dried basil


12. 1 12 oz. bottle Guinness or another dark beer


13. 1/4 cup Worcestershire sauce


14. 1 28 oz. can fire roasted diced tomatoes (try hunt's or rotel)


15. 2 tblsp tomato paste


16. 2 (14. 0z) chicken or beef broth


17. 1 bay leaf


18. 2 15 oz. black beans

Garnished: Fritos (as stated above) pepper jack cheese and sour cream

Preparation:
Heat oil in a big sauce pan or a dutch oven over medium heat; add onion. Reduce heat to low, and cook the onion 10 minutes or until tender, stirring occasionally. Add bell pepper and cook 5 minutes. Add chipotle peppers and garlic, cook one minute. Add beef and next 5 ingredients. Stir in beer and simmer about 2 minutes. Stir in Worcestershire sauce and next 4 ingredients. Bring to a low boil and reduce heat to medium to medium low. Simmer, uncovered, 30-40 minutes. Add beans, stir, and continue to simmer until liquid has reduced slightly and the chili has become thicker. (After adding beans, I usually simmer another 30-45 minutes).

Enjoy!!

Easy Flat Bread Pizza, as Rachel Ray would say "yum-O"

This week is getting of to an interesting start. I have decided to do a "7 day rapid cleanse" and have vowed to stop drinking wine during the week, and I kicked it all off that night by finishing my taxes.


Monday we had flatbread pizza, a new favorite on my weekly "easy-backup" meal plan. "Flat Out" makes a flatbread (go figure) that is carb conscious, packed with good stuff like fiber and omegas, while also coming in cool flavors like spinach, italian, spelt... etc.

Ideas: this is not rocket science y'all! Or as we say here in South Florida- Vosotros!!

Any-hoo.

1. Set the oven for 400 degrees.


2. leftover spaghetti sauce, or pizza sauce or bruschetta topping. (I often make extra sauce and freeze it for easy dinners later).
   
3. Veggies


4. italian sausauge, meat, tofu, chicken or no meat at all!


5. Hard cheese

How I make this kinda healthy is that I pile on the veggies, garlic, etc... Then I shave a hard cheese like parmesan (the kind you buy in a block, not in a jar) or reggiano and put that on as an ample condiment, but not as the main show.
On top of this I throw on some baby arugula with an ample shot of ground pepper and sea salt. TASTY!!

Now, for Scott's recipe version, my Gene-blessed skinny boyfriend (who is such a hottie):

• the base and sauce are the same


• sans the vegetables (unless they are green peppers or onions as one would get on a Domino's)


• AMPLE cheese: mozz, provo, etc- the soft white cheese that are more fattening


• Pepperoni or italian sausage or bacon (a Guy's gotta get his meat on).
  

I have never tried this with beef jerky but I bet Scott, and your guy, would be up for that as an addition.

Bake for 7-9 minutes at 400.

***Great for catching up on tivo-ed Survivor episodes

Grilled Romaine Salad

This salad is the bomb, hence why I am putting it on my blog. When you're grilling meat anyway, why not do you salad too?? Grilled romaine is a best kept secret - it gets better and sweeter on the grill. Here's a new mixed green salad I came up with that is as visually appealing as it is tasty. Enjoy!

**I often do this as a side, but it makes a great mane course with grilled chicken added, seafood, roasted peppers, etc. You can get really creative with this! What is nice is that you can do everything on the grill together which eliminates the need to go back and forth from the kitchen to the grill. I love things that SIMPLIFY!!!

1. 2 romaine hearts, outer leaves removed. split them in half so both sides can get grilled.


2. baby arugula (large container, prewashed as found in produce section


3. olive oil


4. fresh parmesan or reggiano, shaved in large pieces


5. 2 lemon slices


6. sea salt


7. grated pepper

Drizzle olive oil on the romaine. put on preheated gas grill set to medium to medium/low heat. grill on each side 4-5 minutes, just long enough to cook but not charring.

Remove from grill. Chop romaine into bite sized pieces. Add 2-3 cups of baby arugula. Drizzle additional olive oil (1-2 tblsp). into the salad. Add fresh squeezed lemon juice (1 tblsp.) Shave the parmesan onto the salad (add as much as your liking- I added about 1/4 cup). Add salt and pepper to taste.

The multi colored green lettuces make this a very pretty salad. Because of the grilled romaine, there isn't much need for dressing as the grilling gives it so much flavor.

Bon Appetit!!!

Below are pics from when Jonica and Tom were visiting and we did this for dinner one night! Look for Moroccan inspired recipes from them as this is where this couple met! :)

Chipotle Cilantro Coleslaw

This is my own recipe that came about from a few recipes I found online and then I put my own twist on it. At the time, I'm sure the ingredients I had on hand had a lot to do with it. Scott originally said he didn't like coleslaw but the first time I made this he had 3 servings.

This is great as a side or added to fish tacos. This would go great with any fish or pork dish. This would work great paired with Ribs.

Ingredients:

1. half head cabbage (green or red cabbage is fine) (or more, depending on the size)



2. one medium sized apple or pear, grated



3. 3 tblsp. chopped fresh cilantro. (you cannot use dried cilantro.)



4. 1/4 cup chopped sweet onion, (or half of a small onion)



5. 3-4 chipotle peppers in adobo (here we go again- can't help it!!), chopped



6. 1/4 c. mayonaise (I prefer light mayo, you can't tell the difference in this recipe)



7. 1/4 c. Sour Cream (again, I choose nonfat SC, you can't tell the difference)



8. 2 tblsp. apple cider vinegar



9. 2 tblsp. lemon or lime juice (+ more to taste if the slaw is too dry)



10. 1 tblsp. sugar or splenda (I use splenda- the lower the calories the better!)
    
11. I mix all the wet ingredients first then add the sugar, grated apple, chilis, cilantro, etc then the cabbage at the end. Let this slaw sit for 30 minutes to marinate first. You will dig this recipe.

Healthy Fried Chicken (super easy recipe!!)

Healthy Fried Chicken. That's an oxymoron, like jumbo shrimp or skinny cooks :) (or at least Paula Deen says it is not possible to be skinny and a good cook)....

Anyway, Fried Chicken is a comfort food that is wonderful, especially when other people make it. I personally don't enjoy making my kitchen smell like a deep oil fryer. Not to mention the calories of real Southern Fried Chicken!! You will love this recipe as it satisfies both your need for some crunch, and it quick to make and easy on the conscience. :)

Ingredients:

1 tablespoon chili garlic sauce (think Sri-racha (sp?) or something similar) *** this can be found in most international sections at the grocery store

3 tablespoons pineapple juice

4 6 oz boneless, skinless chicken breasts

3/4 cup PANKO bread crumbs *** see Kitchen Staples blog for info on why Panko is the bomb

kosher salt to tast

3 tablespoons canola oil


1) Heat oven to 450 degrees.
2) in a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coast
3) in a seperate bowl, combine the panko bread crumbs, 1/2 teaspoon salt (NOT TABLESPOON, i have made this mistake before!! :) and the oil
4) using one piece of chicken at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with remaining breasts, I mean pieces of chicken (how 3rd grade am I??)

***note, I like to make sure the pieces are really fully covered in the crumbs and even take the remaining bread crumbs and spread them where they are on thinly on the chicken. This makes them turn out extra crunchy. :)

5) bake until cooked through, about 12 to 15 minutes.

This recipe is awesome because you cook them at a high heat so they cook quickly and retain their moisture- it is also nice when you get home late from work and you are so friggin starving you could eat anything and everything in the fridge, healthy or not! So there's not much waiting time in this recipe.

This goes well with a nice big salad and my EASY homemade blue cheese dressing

EASY BLUE CHEESE DRESSING (great on wings too!!)

4 oz blue cheese. (I buy the 4 oz. LOW FAT container from publix

8 oz of low or non fat sour cream

kosher salt to taste

cracked black pepper.

Combine all ingredients. If it is too thick for your liking, you can add a few tablespoons of water.

This dressing is awesome with a wedge salad OR as a dip for potato chips. Scott LOVES this dressing and eats it all within a day every time I make it.