Foodie Blog Roll 2

Thursday, March 31, 2011

French Toast Sticks

Thing number two crossed off the 'ol bucket list. French toast, only more fun!

French Toast Sticks

This could not be more simple. Just take yummy bread, cut it into "sticks," dunk in batter, and cook. I used this delicious whole wheat cinnamon raisin swirl bread.

French Toast Sticks
4 slices of bread, cut into 3rds
2 eggs
1/2 C unsweetened almond milk
1 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp freshly ground nutmeg

Heat skillet or griddle to medium high heat. Whisk eggs, milk, vanilla, cinnamon and nutmeg together in a medium bowl. Spray skillet/griddle with non-stick spray. Dunk each piece of bread in the egg mixture and place in skillet. Cook on each side until golden brown. Serve with warm syrup.


Wednesday, March 30, 2011

Deconstructed Pesto Turkey Burger with Chipotle Sweet Potato Fries

I had my first turkey burger a few weekends ago and have been thinking about it ever since. I'm not really sure why we haven't ever made them before because they are healthy and tasty, and turkey can take on so many flavors. I have now made two different kinds of my own, and this is the first. I love pesto so I decided instead of just doing the burger plain and adding the pesto on top that I would put all the flavors of pesto right into the patties. They turned out great!

Deconstructed Pesto Turkey Burger

Deconstructed Pesto Turkey Burger 
1 lb ground turkey breast
1/2 C fresh basil leaves, torn
1/2 C toasted pine nuts
2 cloves garlic, minced
1/2 C Parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper
Zest of 1 lemon

Pesto (optional for topping)
Roasted red peppers (optional for topping)

In a large bowl, mix all ingredients together with hands to incorporate well. Form into 4 patties. 
They even look good raw!
Heat a large skillet on medium to medium-high heat and spray with cook spray. Place all 4 patties in the pan and put the lid on it. Cook burgers on each side for 3-4 minutes, or until cooked all the way through. (Normally we would have grilled these, but a little critter chewed through our propane hose! Weird!) I think having the lid on the pan made the burgers stay juicy.

1/2 C of pine nuts may seem like a lot for 1 lb of meat, but you will loose a few in the pan. 

I topped my burger with a little pesto and some roasted red peppers just to finish it off. I paired it with my homemade chipotle sweet potato fries.

Homemade Chipotle Sweet Potato Fries
2 large sweet potatoes, washed
Cook spray
1 tsp seasoned salt
1 tsp Cajun/creole seasoning
1/2 tsp cayenne pepper
1/2 tsp paprika

Preheat oven to 425 degrees and line large baking sheet with foil. Cut sweet potatoes into strips and try to keep them the same size. Put potatoes in a large bowl and coat with cook spray. Add seasonings and toss to coat evenly. Put potatoes on baking sheet and cook for about 40 minutes.

Tuesday, March 29, 2011

Thank you, Athens!

Athens featured my blog in the Fillo Recipes, Tips, & News section of their website. I am the 5th one down under January 2011. Very exciting! Thank you, Athens!!





Monday, March 28, 2011

Project Free Bananas

So, I was at the grocery store the other day and just needed a few things, but when I got home, I ended up with an extra bag. I had taken home someone else's bananas. Good for me, bad for them! I decided that I could not simply eat the bananas plain; I had to give them a proper "life." After all, they may have been intended to make a delicious bread or dessert or something. There were four bananas so I decided to come up with four delicious things to do with them. I started planning my "banana menu" and was really excited! Then I noticed something.....every dish that I planned also had Nutella in it! Oooops! Well, actually, mine is a Hazelnut Vanilla Spread from World Market, and I definitely recommend it.
So I guess I should call this the "Free Banana Project, taken over by Hazelnut Spread!" Anyways, I digress.
For these recipes, I will list Nutella as the hazelnut spread ingredient, but if you can get your hands on this stuff, you totally should! I hope you like my creations!! I was having so much fun inventing these that some of them I made two different versions of. You'll see. :)

Grilled Banana Sandwich


Then things got a little crazy. I had some frozen banana bread in the freezer so I thawed that out and did a round two of this recipe-with banana bread! 

Grilled Banana Sandwich on Banana Bread
 
 
 
 
 

Grilled Banana Sandwich
2 sliced bread, or banana bread :)
1/2 banana, sliced
1-2 T Nutella
Butter or butter spray

Heat non stick skillet on medium-high heat. Spread butter or spray butter on one side of each piece of bread. On the other side, spread Nutella on it and top one piece of bread with banana slices. Cook sandwich on each side for a few minutes, or until golden brown. It might help the sandwich stay together if you press it down on it with a spatula, so the bananas don't fall out. 
This was heaven, and I was definitely in a banana coma after the banana sandwich and the DOUBLE banana sandwich. :)

Banana Nutella S'mores
 

Yum! These were so messy and yummy! But then I outdid myself when I had a brilliant idea. My favorite girl scout cookie is the Trefoils, or the shortbread cookie.  
Yep, you guessed it. I made a s'more on a trefoil cookie! Sinful!

Banana Nutella Trefoil S'mores
 
 

Banana Nutella S'mores 
2-4 gram crackers OR cookies of choice
Sliced banana pieces
Nutella
1-2 marshmallows

Slather the crackers or cookies with nutella, top with a marshmallow, top with remaining cracker of cookie. Microwave on a plate for a few seconds. Eat. Have paper towels near by!

Banana Nutella Crepe with Crunchy Hazelnuts
 


Banana Nutella Crepe with Crunchy Hazelnuts
1 prepared crepe from mix
Banana slices
1-2 T nutella
1-2 T toasted hazelnuts, chopped

Heat non-stick skillet on medium-high heat. Spread nutella on crepe. Top with banana slices and hazelnuts. Carefully, place crepe in skillet, clean side down. Heat for 1-2 minutes, until nutella is warm and melty. Carefully remove from skillet and roll up. If the sides are crispy, use a toothpick to hold together. 

Banana Nutella Oatmeal with Peanut Butter
 

Banana Nutella Oatmeal with Peanut Butter
1/2 C old fashioned oats
Banana slices
1 T Nutella
1 T natural peanut butter
Milk or water for cooking

Prepare oatmeal according to directions. Top with sliced bananas, peanut butter and nutella. Mix and eat. 

So none of these recipes are difficult, but they are all oh so delicious! What do you think? Did I fulfill the destiny of the free bananas?

Friday, March 25, 2011

Cookies 'N Cream Oreo Dark Chocolate Fudge Brownies

Oh yes I did!! :) This will truly put you into a sugar coma.

Cookies 'N Cream Oreo Dark Chocolate Fudge Brownies

 Barely adapted from Kevin and Amanda. :)

1 box Ghirardelli Dark Chocolate Brownie Mix
1/3 C vegetable oil
2 eggs
1/2 C Cookies N' Cream ice cream
1/4 C hot fudge topping (don't heat up)
16 Oreos

Preheat oven to 350 and spray an 8X8 baking dish with cooking spray. In a large bowl, combine the brownie mix, eggs and oil as directed on back of the box, but DON'T add the water. Add the ice cream and hot fudge to the batter and stir to combine. It will be thick! Pour 1/2 of the brownie mix into the dish, then top with Oreos.
Top with remaining batter. Bake for 45 minutes. Let cook for a bit before digging it. 
Look at the Oreo breaking through.....YUM!

Give these a try if you dare. You won't be disappointed, you may just wanna go for a jog after one though! :)

Wednesday, March 23, 2011

Grapefruit and Mango Salad with Avocado

This salad so fresh and great for spring. The sweet mango, tart grapefruit, creamy avocado and crunchy walnuts make for the most amazing flavors and textures. It takes me a while to eat a salad like this because I always try to get the "perfect bite" on my fork. :) It's hard to believe something so pretty can be so good for you.
Grapefruit and Mango Salad with Avocado


Baby spinach
1/4-1/2 of a grapefruit, divided into sections
1/4-1/2 of a mango, sliced
1/4 of an avocado, sliced
2 T walnut pieces
2 T dressing of choice

Put spinach on plate and layer with toppings and dressing.


Tuesday, March 22, 2011

Sweet and Spicy Mango Chutney

This was a total experiment AND a total success. I wanted something to go on top of hubby's venison burgers and bought a few mangos earlier in the week. I rummaged through my fridge and cabinets and had everything I needed except for the cider vinegar. (Lucky for me, I live close to a grocery store). I think this chutney would also pair great with pork or fish.

Sweet and Spicy Mango Chutney
1 T olive oil
1/4 C red onion, chopped
1 large mango, diced
1/2 jalapeño, seeded and diced
2 tsp honey
2 tsp freshly grated ginger
2 T golden raisins, roughly chopped
4 T cider vinegar
1/4 tsp salt

Over medium heat, heat the oil in a small sauce pot. Add the onion and cook for a few minutes or until it begins to soften. Add the remaining ingredients and bring them up to a boil. Reduce heat to simmer and cook for about 15 minutes.

The vinegar breaks down the fresh fruit and you are left with a sweet, tangy goodness. The sweetness from the honey, mangos and raisins paired great with our savory burgers! I was a little concerned that 1/2 a jalapeño would be too spicy for only one mango, but with out the seeds, it was just perfect.

This was my first attempt at chutney but it won't be my last! Yum!

Monday, March 21, 2011

Almond Crusted Baked Chicken over Sautéed Spinach and Mushrooms

The two things I have been getting the most requests for are chicken meals and healthy meals. This recipe is both. It is also yummy and really easy. Adapted from Better Homes and Gardens, I decided to bake the chicken to lighten up the recipe a little more.

Almond Crusted Baked Chicken over Sautéed Spinach and Mushrooms


2 large boneless, skinless chicken breasts
1 egg
2 T fat free milk
1/2 C almonds, pulverized in food processor
1/3 C bread crumbs or panko
1/4 tsp salt
1/8 tsp pepper
1 shallot, chopped
8 oz fresh mushrooms, sliced
9 oz bag of spinach

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cut the chicken in half, width wise, and place one piece between sheets of plastic wrap. Use the flat side of a meat mallet to pound chicken to 1/4 - 1/2 inch, repeating with other breast halves. In a bowl, whisk together the egg and milk. In a second shallow bowl, combine almonds, bread crumbs, salt and pepper. Dip chicken breasts in egg mixture, then coat in almond mixture. Place chicken on baking sheet and cook for 9-10 minutes. 
Meanwhile, heat and spray a large skillet with cook spray. Cook shallot and mushrooms for a few minutes with the lid on. Then add spinach and cook until wilted. Salt and pepper to taste. Place chicken over spinach and serve hot.
The chicken was super moist because it was not fried, and it's something different than plain ol' grilled chicken. Give this quick and healthy meal a try.

Friday, March 18, 2011

Angel Toast

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.....aka Angel Food Cake French Toast. Yeah that's right, cake for breakfast. :) I had to name it angel toast because this french toast was lighter than air! The egg mixture didn't weigh it down at all and even hubby, not a huge angel food cake fan, really liked it. I love trying new things for breakfast on the weekend and I will happily make this again and again. And, I had half and angel food cake to snack on the rest of the week!

Angel Food Cake French Toast


Angel Toast
1/2 an angel food cake, prepared (homemade or store bought)
2 eggs
1/2 C fat free milk
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 tsp vanilla extract
(Double recipe for whole cake)

Heat skillet or griddle to medium high heat. Cut angel food cake into 6 large slices. Whisk eggs, milk, cinnamon, nutmeg and vanilla together in a medium bowl. Spray griddle/skillet with non-stick cook spray. Dunk each piece of cake in the egg mixture, making sure to get each side. Cook wedges about 1 minute on EACH side, or until golden brown. Plate and serve warm, with syrup.

After I made this, I saw a really neat picture of this toast-cake put BACK on the cake platter. Check it out! That would have been way too much food for Chris and me, but next time I have company stay the night, I have a great breakfast presentation idea! ;)

click to print recipe



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