Monday, July 21, 2014

Overnight Peaches and Cream French Toast

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On the weekend I love to make a bigger breakfast, but during the week it’s easier to have something filling for my hubby to heat up before heading off to work. I like how this dish turned out it’s not too sweet and the cream cheese adds a nice creaminess to the dish. It could even works as a dessert too.

Overnight Peaches and Cream French Toast

(Adapted from chef in training)

Makes about 12 servings

 

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1 cup brown sugar packed

1/2 cup butter cubed

2 Tbsp. light corn syrup

1 (29 oz) can peaches drained

1 loaf Texas Toast cubed, I used all but about 4 slices

8 oz. cream cheese, cubed into small squares

12 eggs

1 1/2 cups half and half

1 tsp. vanilla

 

In a small saucepan, combine the brown sugar, butter and corn syrup.

 

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Cook and stir over medium heat until sugar is dissolved; pour into a greased 9x13 baking dish.

 

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Arrange peaches in dish.

 

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Place half of the bread cubes over peaches.

 

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Layer with cream cheese and remaining bread.

 

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Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.

 

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Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.

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Friday, July 18, 2014

Asian Beef Skewers

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Beef skewers are a great meal for our busy weekends. I can prep it all ahead of time then serve it with rice or potatoes and bam dinner is done. The marinade has a lot of great flavor and it would be easy to prep it all ahead and even freeze it so when I’m swamped I can just defrost, skewer and it’s ready for the grill.

Asian Beef Skewers

(Adapted from Spend with Pennies)

 

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1/2 cup low sodium soy sauce

1 tablespoons vegetable oil

2 tablespoons lemon juice

1 tablespoons honey

2 green onions, thinly sliced

1 clove garlic, minced

1/2 tablespoon fresh ginger, grated or minced

1 pound sirloin steak, cubed (or your favorite cut of beef)

1 onion, chopped into large pieces

 

Combine soy sauce, vegetable oil, lemon juice, honey, green onions, garlic and ginger in a large Ziploc bag.

 

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Add the steak cubes and marinate 4-6 hours.

 

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Preheat the grill to medium-high heat. Alternate meat and one slice of onion onto skewers. (If you are using wooden skewers, be sure to soak them 30 minutes first.)

 

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Grill for 10 to 12 minutes (or until desired doneness), turning occasionally.

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Wednesday, July 16, 2014

Chicken Gloria Casserole

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This was a pretty good dish. I would add some more seasoning to it and maybe make a few minor changes, but overall it’s pretty tasty. The night I made this dish I served it with a baked potato. For the leftovers I served the chicken and sauce over pasta which I think is the best way to eat it. Looking forward to making this again.

Chicken Gloria Casserole

(Adapted from Love with Recipe)

 

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3 skinless boneless chicken breasts, trimmed and cut in half lengthwise Salt Pepper

1/3 cup Gold Medal® all-purpose flour

3 tablespoons vegetable oil

2 tablespoons butter

1 container (8 oz) sliced fresh mushrooms

1/2 cup cream sherry wine

1 can (18 oz) Progresso® creamy mushroom soup

I6 slices Muenster cheese

3 tablespoons chopped fresh parsley

 

Heat oven to 350°F.

 

Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.

 

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In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don’t need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13×9-inch (3-quart) glass baking dish.

 

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Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.

 

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Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.

 

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Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to broil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.

 

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Top with parsley.

 

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Monday, July 14, 2014

Shrimp and Pesto Pizza with Goat Cheese

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One of my favorite things to grill is shrimp. There’s not really a recipe because it all depends on how much you make. For the shrimp I marinated them in HEB’s Texas BBQ sauce before grilling them. This also makes a great appetizer dish you can cut the pizza up in smaller pieces.

Shrimp and Pesto Pizza with Goat Cheese

(Adapted from Live.Love.Travel)

 

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grilled shrimp

pizza dough

pesto

mozzarella

goat cheese

 

Spread some prepared pesto onto the dough, spread the shrimp across it, sprinkled it with mozzarella and spooned some scoops of goat cheese on top and baked it for about 20 minutes at 400 degrees, until the cheese starts to brown on the edges.

I grilled one side of the pizza dough then flipped it on the cutting board to assemble the rest of the toppings and return the pizza back on the grill.

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Friday, July 11, 2014

Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble

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This is a breakfast for when you want to splurge. You don’t need a huge chunk, but it is really good. I frozen mine after I baked it to use on a weekend where we had some guest staying with us and it came out really nice. Honestly I think next time I make this I’ll leave out the chocolate chips, but either way you can’t go wrong.

Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble

(Adapted from Foodie Crush)

 

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2 loaves sliced cinnamon swirl bread (about 24 slices)

2 ripe bananas, sliced

1 ½ cups semi-sweet chocolate chips

8 eggs

3 cups whole milk

¼ cup butter, melted and cooled plus 1 tablespoon for greasing pan

1 tablespoon vanilla

 

for crumble

½ cup oatmeal

½ cup butter, at room temperature

½ cup brown sugar

 

Generously grease a 9 X 13 deep-dish casserole dish with 1 tablespoon of butter. Place a layer of bread slices alternating direction of bottom crusts and top crusts to outside of pan.

 

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Add a layer of bananas and chocolate chips.

 

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Repeat 2 more times ending with layer of bread.

 

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In a large bowl whisk eggs, milk, butter and vanilla together.

 

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Slowly pour over bread layers making sure to coat evenly.

 

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In a small bowl combine oatmeal, butter and brown sugar and mix into clumps with your fingers.

 

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Top casserole with oatmeal clumps. Wrap tightly with plastic wrap and refrigerate overnight.

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To bake, preheat oven to 350 degrees. Remove casserole from refrigerator and bring to room temperature, about a half an hour. Bake uncovered for 35-45 minutes or until edges are bubbling and top is golden. Remove and let set for 5 minutes and serve.

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