I LOVE to make breakfast for dinner. Sometimes it just fills in the "what should I make tonight?" gap, and other times you have missionaries who request it! Although good old fashioned pancakes or waffles are fine, sometimes you need something extra special and extra easy. I love that you make this in advance and that you can have french toast for a crowd ready all at the SAME time! This recipe is delicious and impressive and will make people love you.
CREME BRULEE FRENCH TOAST
1/2 cup butter
1 cup packed brown sugar
2 tablespoon corn syrup
1 loaf Texas (*woot woot*) toast or any extra thick bread slices (about 12-15)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla
1 recipe syrup better
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices (or however many you can fit) in a single layer to cover the pan.
Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread until all the mixture is gone. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 30 minutes. Remove from pan and serve. If not serving IMMEDIATELY, turn each slice over (this will prevent bread from sticking). Serve with syrup butter.
Makes 12 servings (hahaha....yeah right)
**MANDY'S NOTES**
First off, this does NOT serve twelve. I think six, is probably a more reasonable estimate. I fed this to the missionaries and between the two of them and the three of us there was half a piece of toast left.
Second...I didn't have cream OR corn syrup OR karo syrup. So I used whole milk in the egg mixture and used a little more butter and a little bit of water in the sugar/butter mixture.
Thirdly...I didn't think about this until the day off, so I made it about 4 or 5 hours in advance and then just put it in the fridge until it was time to bake. Still turned out delish.
And last but not least...I like this the best if you turn it over immediately after it comes out of the oven. This way the yummy yummy sugary goodness gets on both sides and you are not scraping toast off your pan. Oh yes, and PAM the heck out of the pan or else you will be sorry.
and now for reals last...make the syrup butter. Just do it, it really takes this dessert up a level.
SYRUP BETTER
1 1/2 cups butter
3 cups maple syrup
Melt together and serve over toast
(I halved this recipe and it was plenty for the batch)
*****both recipes from The Essential Mormon Cookbook by Julie Badger Jensen*****
Wednesday, September 29, 2010
Saturday, July 31, 2010
the rib recipe that is almost too good to share
So I hesitated about posting this rib recipe because it is really really good...and yet ridiculously easy. Fortunately no one really reads this blog, but, if you do, you have to promise to still be impressed when i make these ribs for you. I mean you have to lay it on thick "oooh so yummy, better than Tony Roma's Mandy"...the whole nine yards. Ok? Well now that we have that out of the way, here is the REALLY yummy and REALLY easy rib recipe :)
DONNA'S PORK RIBS
4lbs. Pork Ribs
1 bottle hickory BBQ sauce
1/2 tsp Salt & Pepper
P;ace ribs in a shallow baking pan, sprinkle with salt and pepper. Cover completely with foil to seal in the juices. Cook at 300 degrees for 2-3 hours or until meat practically falls off the bone. Remove foil, discard juices. Liberally spread sauce on one side of ribs, place in broiler until sauce begins to bubble. Repeat on other side of ribs.
Serve with lots of napkins :)
**NOTES**
I made two racks of ribs since we were having the missionaries over and I knew that they would scarf these puppies down. I also seasoned the ribs with my latest kitchen find, McCormick Grill Mates Hamburger Seasoning. Sounds strange, but that stuff is seriously so good. I sprinkle it on anything I grill or use BBQ sauce on and it really adds a nice flavor. Trust me. It is awesome on BBQ chicken especially. Back to the ribs...I also covered my baking sheet with foil so clean up was easier. The meat is SO tender it really does fall off the bone, so I found it easiest to flip and serve the ribs using kitchen tongs. An for BBQ sauce I HIGHLY advise spending an extra dollar and getting the Sweet Baby Rays original sauce. Mmmmm. But if you must, the KRAFT version is also acceptable.
Side note...
just so you know, the elders, my husband, and even Mason all LOVED these ribs. I don't think we will ever go out to eat for ribs again. They are that good.
Now go make them, then bask in the warm glow of compliments while everyone worships you as a kitchen goddess. Then giggle because only you and I know how easy this recipe really is.
So don't spoil it by sharing the secret with just anyone ;)
DONNA'S PORK RIBS
4lbs. Pork Ribs
1 bottle hickory BBQ sauce
1/2 tsp Salt & Pepper
P;ace ribs in a shallow baking pan, sprinkle with salt and pepper. Cover completely with foil to seal in the juices. Cook at 300 degrees for 2-3 hours or until meat practically falls off the bone. Remove foil, discard juices. Liberally spread sauce on one side of ribs, place in broiler until sauce begins to bubble. Repeat on other side of ribs.
Serve with lots of napkins :)
**NOTES**
I made two racks of ribs since we were having the missionaries over and I knew that they would scarf these puppies down. I also seasoned the ribs with my latest kitchen find, McCormick Grill Mates Hamburger Seasoning. Sounds strange, but that stuff is seriously so good. I sprinkle it on anything I grill or use BBQ sauce on and it really adds a nice flavor. Trust me. It is awesome on BBQ chicken especially. Back to the ribs...I also covered my baking sheet with foil so clean up was easier. The meat is SO tender it really does fall off the bone, so I found it easiest to flip and serve the ribs using kitchen tongs. An for BBQ sauce I HIGHLY advise spending an extra dollar and getting the Sweet Baby Rays original sauce. Mmmmm. But if you must, the KRAFT version is also acceptable.
Side note...
just so you know, the elders, my husband, and even Mason all LOVED these ribs. I don't think we will ever go out to eat for ribs again. They are that good.
Now go make them, then bask in the warm glow of compliments while everyone worships you as a kitchen goddess. Then giggle because only you and I know how easy this recipe really is.
So don't spoil it by sharing the secret with just anyone ;)
Friday, June 25, 2010
best peach cobbler ever.
Every summer I make this peach cobbler at least a dozen times. It is Christian's favorite food. Our favorite way to enjoy it is warm and topped with vanilla ice cream. However Christian also claims that it is wonderful cold for a mmidnight snack and then breakfast. Hence that fact that I make it at least a dozen times, one pan doesn't last long at our house!
Fresh Peach Cobbler (from the LA Times)
Preheat oven to 350
3 1/2 (or a little more) cups of fresh peaches, cut and peeled. (I always add a little more because I like it extra peachy, this time I used about 4 peaches minus the pieces I ate)
1/2 cup sugar
1/2 tsp cinnamon
*Spread peaches in the bottom of a 9x9 square pan and sprinkle with sugar and cinnamon*
1/2 cup butter
1/2 cup sugar
4 oz cream cheese
1 tsp vanilla
1 egg
1 cup Bisquick
* Blend slightly melted butter, cream cheese, and vanilla until fluffy. Add egg and beat well. Add Bisquick and mix in thoroughly. Spread over the peaches.
Bake for 40 minutes or until lightly browned and set.
Mmmmm. Enjoy.
**note: Doubling this recipe is really easy. I usually double it and bake in a 9x13 pan. Just make sure you have lots of peaches, probably 8-10.**
**other note: Peeling peaches has been a piece of cake since I discovered this little tip... put the peaches in boiling water for one minute and then drop them in ice water for 2 minutes before peeling. This sounds like more work but saved me so much time.**
Fresh Peach Cobbler (from the LA Times)
Preheat oven to 350
3 1/2 (or a little more) cups of fresh peaches, cut and peeled. (I always add a little more because I like it extra peachy, this time I used about 4 peaches minus the pieces I ate)
1/2 cup sugar
1/2 tsp cinnamon
*Spread peaches in the bottom of a 9x9 square pan and sprinkle with sugar and cinnamon*
1/2 cup butter
1/2 cup sugar
4 oz cream cheese
1 tsp vanilla
1 egg
1 cup Bisquick
* Blend slightly melted butter, cream cheese, and vanilla until fluffy. Add egg and beat well. Add Bisquick and mix in thoroughly. Spread over the peaches.
Bake for 40 minutes or until lightly browned and set.
Mmmmm. Enjoy.
**note: Doubling this recipe is really easy. I usually double it and bake in a 9x13 pan. Just make sure you have lots of peaches, probably 8-10.**
**other note: Peeling peaches has been a piece of cake since I discovered this little tip... put the peaches in boiling water for one minute and then drop them in ice water for 2 minutes before peeling. This sounds like more work but saved me so much time.**
Thursday, June 17, 2010
hot hot hot hot hot hot hot
that sums up my thought process at about 4pm every single afternoon. it is only JUNE people. HOW can it be SO HOT already?
With this heat we try and avoid turning on our oven in the evenings, so we have been doing a lot of skillet stuff and grilling on the BBQ. Here is my personal favorite summer grill recipe.
Teryaki Chicken Burgers
4 Boneless Skinless Chicken Breasts
1 can pineapple rings (or fresh pineapple sliced into rings)
1 bottle teryaki sauce/marinade (we LOVE the Lawry's brand with pineapple juice)
4 slices provolone cheese (or whatever you have on hand, i just prefer provolone)
4 hamburger buns
iceberg lettuce, tomatoes, and mayo for topping
Place chicken breasts in a ziploc bag and cover with marinade. Reserve about a half cup or so for basting while grilling and topping your sandwich at the end. Let sit in fridge for at least 1 hour or up to overnight.
Heat BBQ or grill pan to high.
Place chicken on grill, turn once to get some nice score marks. Then turn down the heat and let the chicken cook through, basting with reserved sauce periodically.
Once the chicken is done, remove from heat, cover with cheese if desired, and tent with foil to keep warm.
Heat the grill back up to high. Once the grill is hot place the pineapple rings on the grill and let them cook until they get nice and caramelized on each side. This take about 5-8 minutes, watch them carefully.
Towards the end of your pineapple cooking time slide the buns on to get nice and toasty. If you don't have room for them, wait until the pineapple is done, then place the buns on the grill.
Assemble your delish burger with your desired toppings. We love to mix the teryaki sauce with a little mayo, then the chicken, cheese, pineapple, and some fresh iceberg lettuce. YUM!
We make these several times a summer either on the bbq or just in the grill pan. So yummy and a great summer dish!
With this heat we try and avoid turning on our oven in the evenings, so we have been doing a lot of skillet stuff and grilling on the BBQ. Here is my personal favorite summer grill recipe.
Teryaki Chicken Burgers
4 Boneless Skinless Chicken Breasts
1 can pineapple rings (or fresh pineapple sliced into rings)
1 bottle teryaki sauce/marinade (we LOVE the Lawry's brand with pineapple juice)
4 slices provolone cheese (or whatever you have on hand, i just prefer provolone)
4 hamburger buns
iceberg lettuce, tomatoes, and mayo for topping
Place chicken breasts in a ziploc bag and cover with marinade. Reserve about a half cup or so for basting while grilling and topping your sandwich at the end. Let sit in fridge for at least 1 hour or up to overnight.
Heat BBQ or grill pan to high.
Place chicken on grill, turn once to get some nice score marks. Then turn down the heat and let the chicken cook through, basting with reserved sauce periodically.
Once the chicken is done, remove from heat, cover with cheese if desired, and tent with foil to keep warm.
Heat the grill back up to high. Once the grill is hot place the pineapple rings on the grill and let them cook until they get nice and caramelized on each side. This take about 5-8 minutes, watch them carefully.
Towards the end of your pineapple cooking time slide the buns on to get nice and toasty. If you don't have room for them, wait until the pineapple is done, then place the buns on the grill.
Assemble your delish burger with your desired toppings. We love to mix the teryaki sauce with a little mayo, then the chicken, cheese, pineapple, and some fresh iceberg lettuce. YUM!
We make these several times a summer either on the bbq or just in the grill pan. So yummy and a great summer dish!
Sunday, June 6, 2010
i cook barefoot
which is about the only thing i can think of that i have in common with one of my favorite chef's, Ina Garten, the barefoot contessa. LOVE her. Love her recipes. I was watching her show the other day and she made these zucchini pancakes and I knew the perfect way to use the fresh zucchini in my fridge. Here is the recipe from the Food Network website...
Ingredients
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Directions
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
**NOTES**
I followed this recipe exactly but I did only have salted butter which made them a little salty for me. I probably will cut out some of the salt next time or use unsalted butter to fry them up in. Also, the oil/butter has to be REALLY hot or you get a greasy blobby mess. YUCK. But when they do turn out well, they are simply scrumptious. Even great warmed up in the toaster the next day. Christian and I both agreed that even though they were yummy, they needed a little something. A dipping sauce or some cheese mixed in the batter would have been a good addition. I whipped up some fry sauce, and that kinda helped, but I will have to think about another alternative sauce before I make these again. Either way this is now my 2nd favorite way to enjoy zucchini.
Ingredients
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Directions
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
**NOTES**
I followed this recipe exactly but I did only have salted butter which made them a little salty for me. I probably will cut out some of the salt next time or use unsalted butter to fry them up in. Also, the oil/butter has to be REALLY hot or you get a greasy blobby mess. YUCK. But when they do turn out well, they are simply scrumptious. Even great warmed up in the toaster the next day. Christian and I both agreed that even though they were yummy, they needed a little something. A dipping sauce or some cheese mixed in the batter would have been a good addition. I whipped up some fry sauce, and that kinda helped, but I will have to think about another alternative sauce before I make these again. Either way this is now my 2nd favorite way to enjoy zucchini.
Thursday, May 27, 2010
Fried Rice Grandma Lou Style
Although I was never much of a fried rice fan growing up, this recipe has become one of my favorites recently. It is so fast and easy and a great way to take boring rice and make it something delish! I love to serve it with the orange chicken curry, but it would be great with just about anything.
2 eggs slightly beathn
4 Tablespoons oil (divided)
1/2 cup chopped green onions
4 cups COLD cooked rice
1/2 tsp sugar
2 Tablespoons soy sauce (or a little more to taste)
Scramble eggs slightly in 1 Tablsp oil. Remove from pan and set aside. Heat remaining oil and add green onions, mixing a few times. Ad rice and fry a few minutes, mixing well. Add sugar and soy sauce (more soy sauce may be added to taste) Stire well. Then add eggs and break into small pieces while mixing.
serves 4-6
NOTES:
Be sure your rice is REALLY COLD. I make mine (just the boil in the bag kind) in the morning and then leave it in the fridge all day long so it is ready for dinner. You can also do half brown rice and half white rice to make this dish a little healthier. Either way it is a great side dish!
2 eggs slightly beathn
4 Tablespoons oil (divided)
1/2 cup chopped green onions
4 cups COLD cooked rice
1/2 tsp sugar
2 Tablespoons soy sauce (or a little more to taste)
Scramble eggs slightly in 1 Tablsp oil. Remove from pan and set aside. Heat remaining oil and add green onions, mixing a few times. Ad rice and fry a few minutes, mixing well. Add sugar and soy sauce (more soy sauce may be added to taste) Stire well. Then add eggs and break into small pieces while mixing.
serves 4-6
NOTES:
Be sure your rice is REALLY COLD. I make mine (just the boil in the bag kind) in the morning and then leave it in the fridge all day long so it is ready for dinner. You can also do half brown rice and half white rice to make this dish a little healthier. Either way it is a great side dish!
curry in a hurry
So I don't like curry. BUT my mom made this dish for me while I was in CA and I actually really really loved it! It was savory and a little sweet, and the curry was there, but not overwhelming. Seriously so good.
This recipe is from All Recipes, but I altered it a little based on the reviews and my own preferences.
THIS is the link for the original recipe.
And here is how I made it work for me:
1 1/2 cup orange marmalade
1 tablespoon curry powder
1 teaspoon salt
1/4 cup water
1 dash of soy sauce
4 boneless skinless breasts cut into strips or about 8 or so chicken tenders
1.Preheat oven to 350 degrees
2.In a sauce pan over meium low heat combine the marmalade, curry powder, soy sauce, salt and water. Mix together. Place chicken pieces in a lightly greased 9x13 inch baking dish and pour marmalade mixture over chicken.
3.Bake uncovered at 350 degrees for about 30 minutes, flipping the chicken over and spooing the sauce over it about half way through the cooking time.
4.Serve sauce hot with the chicken. (which tastes especially good with fried rice)
This recipe is from All Recipes, but I altered it a little based on the reviews and my own preferences.
THIS is the link for the original recipe.
And here is how I made it work for me:
1 1/2 cup orange marmalade
1 tablespoon curry powder
1 teaspoon salt
1/4 cup water
1 dash of soy sauce
4 boneless skinless breasts cut into strips or about 8 or so chicken tenders
1.Preheat oven to 350 degrees
2.In a sauce pan over meium low heat combine the marmalade, curry powder, soy sauce, salt and water. Mix together. Place chicken pieces in a lightly greased 9x13 inch baking dish and pour marmalade mixture over chicken.
3.Bake uncovered at 350 degrees for about 30 minutes, flipping the chicken over and spooing the sauce over it about half way through the cooking time.
4.Serve sauce hot with the chicken. (which tastes especially good with fried rice)
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