Puffed French Toast

This stuff is so amazingly yummy, scrumpcious, unhealthy, and wonderful! They are kind of like the french toast sticks you get at Burger King. So yeah, I love them.

Photo Credit to Our Best Bites

Puffed French Toast
2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.

Working quickly, take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar.

Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle.

Slice the bread into strips for great french toast dippers. Kiddos love these- or talk about killer party food! You could pile them high on a platter and then serve next to ramekins filled with different dipping sauces.

Recipe Source: Our Best Bites

Broccoli Beef

Oh man. I love stir fry anything because it's fast and, lets face it, who doesn't love rice? This thing was awesome and I loved it. Another reason Mel is my best friend (creeper? Yep, that's me.)

Photo Credit to Mel's Kitchen Cafe

Sauce:
1 tablespoon rice wine vinegar
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce
2 tablespoons light brown sugar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Beef and Broccoli:
3 tablespoons soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1-inch piece fresh ginger, minced (about 1 tablespoon)
1 teaspoon peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Recipe Source: Mel's Kitchen Cafe

Tuscan Garlic Chicken

I made this for Valentine's Day. No, not for a romantic dinner for me and Scott, but as a fun special dinner date with the entire family. That is our new tradition for every day. Neither Scott nor I like to be anywhere near a restaurant on Valentine's Day, so we're making it a family affair. It was such a fun night and I can't wait to do it again next year!

Photo Credit to Mel's Kitchen Cafe

Tuscan Garlic Chicken
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

Preheat the oven to 350 degrees F.
In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Recipe Source: Mel's Kitchen Cafe

Perfect Brown Rice

I love brown rice, but I'm not awesome at cooking it and it's always a little harder than I want it to be. Anyways, this rice is the softest and loveliest brown rice I've ever had. Delish.

Photo Credit to Our Best Bites

Perfect Brown Rice
1 1/2 cups brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt

Adjust oven rack to middle position. Preheat oven to 375 degrees. Spread rice in an 8-inch square baking dish.

Bring water and butter or oil to a boil, either in a saucepan or in the microwave. Keep an eye on it and take it off heat immediately after it starts boiling. Immediately stir in salt and pour water over rice in baking dish. Cover baking dish tightly with 2 layers of foil, or heavy-duty foil. Transfer baking dish to oven and bake rice until tender, about 1 hour.
Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes. uncover and let rice stand 5 minutes longer. Serve immediately.

Recipe Source: Our Best Bites

{Olive Garden} Breadsticks

These are the real deal folks. Delicious and really taste like they're fresh out of the Olive Garden oven. Mmmm...

Photo Credit to Readable Eatables

{Olive Garden} Breadsticks
Dough: 
1 1/2 cups warm water 
2 Tbs sugar 
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened 
4-5 Cups flour 

Topping: 
3 Tbs butter melted 
sea salt 
1 tsp garlic powder 

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 24-28 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Recipe Source: Readable Eatables

Swiss Chicken Breasts & Stuffing

This is what I have come to call a "Mormon meal." You can whip it up super quick, but it's not very healthy, and almost all of these meals have cream of chicken soup in them. Don't get me wrong, this is delicious...but it's so not healthy, so I make it only when I don't have the time (or energy) to make anything else :)

Photo credit to Pinterest Created

Swiss Chicken Breasts & Stuffing
3-4 Chicken breasts
Swiss cheese slices
1 can cream of chicken soup
1 package stuffing
3/4 can water

Make stuffing, set aside. Put chicken breasts in a 9x13 pan with a slice of cheese on each. Mix cream of chicken soup with water & pour on chicken. Add stuffing on top. Cover and bake for 1-1 1/2 hours depending on size of chicken pieces.

Recipe Source: Mamacita

{Overnight} Banana {or any Fruit} Stuffed French Toast

So these were good. They were a little more mushy than I like {Because I let them sit overnight in the fridge}, but so yummy. And I love that you can prep it the night before. It's easy and very versatile, so you could put any fruit in the middle!

Photo Credit to The Girl Who Ate Everything

1 cup mashed banana

1/2 teaspoon lemon juice

1 cup milk

2 tablespoons brown sugar

2 teaspoons vanilla

1 teaspoon cinnamon

1/4 teaspoon baking powder

4 large egg whites

1 loaf French bread

Cut into 1 1/2 inch slices. Make slit to form pocket. Stuff with mashed bananas mixed with lemon juice.

Arrange bread in 9x13 pan. Whisk milk, brown sugar, vanilla, cinnamon, baking powder, and eggs, then pour over bread. Chill for at least 45 minutes {or overnight}, turning bread pieces over halfway through marinating time.

When ready to cook, melt 1-2 tsp butter/margarine {I used coconut oil} in skillet over med heat. Cook each 3 min on each side. Serve with maple syrup.

Note: I bet you could leave these in the 9x13 pan and bake them. I would try baking at 375 for 25 minutes and add more time if you need!