French Toast 

I have a love-hate relationship with french toast. Sometimes it comes out too eggy, and other times it’s too dry. This recipe is amazing because it finds a good medium between the two. The flour added to the batter gives it a nice crust on the outside as well. Ingredients  

  • 4 large Eggs
  • 2/3 cup Milk
  • 
1/3 cup Flour
  • 
1/3 cup Sugar
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cinnamon
  • 1/4 teaspoon Nutmeg
  • 8 slices Texas toast bread
  • 2 tablespoons Butter

Directions

  1. In a large bowl combine flour, sugar, salt, cinnamon, and nutmeg. Stir well to combine.
  2. Now add in the remaining ingredients: eggs, milk, and vanilla. Whisk until incorporated and the eggs are beaten. 
  3. Either with a frying pan or on an electric flat top griddle on medium heat, add the butter to the surface so it can melt. 
  4. Dunk the bread into the mixture on both sides, then place them down on the hot surface. 
  5. Allow them to cook for about 2 – 3 minutes on each side or until slightly browned and cooked.  

Cornbread Waffles with Chili 

Though it’s getting warmer outside, that doesn’t mean you can’t still make your favorite comfort food. 
Ingredients

  • 1 1/2 pounds Ground Beef
  • 1 can Kidney Beans
  • 1 can Diced Tomatoes 
  • 1 can of tomato paste
  • 1/2 Packet Chili Seasoning
  • 1/4 cup Onions, diced 
  • 1 cup Water
  • 1 box Cornbread Mix + whatever it calls for 

Directions 

  1. Begin by cooking up your ground beef on a medium heat in a skillet. Once that is cooked, drain any grease. 
  2. In a separate pot, combine the diced tomatoes, beans, onions, seasoning, and water. While cooking the beef, let this simmer on a low heat. 
  3. Once the beef is cooked, add it into the chili pot. Stir this and allow it to set on a medium-low heat for 15 minutes.
  4. According to the box mix, make up the cornbread batter. When I made this, I added extra liquid (about 1/3 cup of water or milk) to thin out the batter more. In a greased preheated waffle iron, pour in the batter. Personally, my waffle maker has a timer on it, but if you don’t have one, just check every two minutes.
  5. Remove the chili from the heat, and serve with the cornbread

Mixed Fruit Slushie

This simple drink is the most refreshing way to kick off the spring season. For my slushie, I used a pre-made frozen fruit package that included mangos, strawberries, and bananas. Before starting the recipe, I allowed the fruit to thaw for a few hours.

Ingredients 

  • 2 cup Fruit of choice, chopped
  • ½ cup of Fruit Juice or a Lemon Lime Soda
  • ½ of a Lime
  • 2 cups Ice
  • 2 tablespoons Honey

Directions 

  1. Began by adding your fruit, juice, and the juice of half a lime into a food processor. On a medium setting, blend this into a thin paste. 
  2. Toss in the ice, and blend this again. Depending on preference, add more ice for a thicker texture.
  3. This step is optional, but add in honey for extra sweetness.

Crock-pot French Dip

The deli style French dip is a classic American sandwich that usually takes a lot of prep. This recipe is perfect for the weekday as it only takes 20 minutes of preparation.
Ingredients

  • 1 Onion, diced
  • 2 cup Beef Broth
  • 1/4 cup Soy Sauce
  • 2 Tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 3 cloves Garlic, chopped
  • 2 teaspoon Basil
  • 3 lb Beef Shoulder Roast
  • 1 tsp Salt
  • 1 tsp Pepper
  • One loaf French Bread
  • Stick of butter, softened
  • 12 slices Provolone Cheese

Directions

  1. At the bottom of your slow cooker, add the chopped garlic and onion. On top, place your roast that has been seasoned with salt and pepper.
  2. In a bowl, combine broth, soy sauce, mustard, basil, and Worcestershire sauce. Pour this over the roast, and cook on low for 7 hours.
  3. If after 7 hours your roast hasn’t fallen apart, slice it into 1-inch thick pieces and cut off any extra fat.
  4. Slice the french loaf into 12 slices. Butter one side of each slice. Then assemble the sandwiches by putting down one slice of buttered bread followed by the roast. After that, put on two slices of provolone. Top it off with another slice of bread, but this time with the butter side up. Put them on a hot skillet or panini press until the outside is golden.
  5. Serve with the au jus that’s left over from the crock-pot.

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Chicken Vegetable Soup

I really wanted to recreate my favorite soup this week, but I’ve been to four different stores looking for lentils and couldn’t find any. The closest thing I could find was this soup mix by Bob’s Red Mill, which is a combination of split peas, barley, lentils, and alphabet pasta. It seems like a really weird mixture, but it works. I’ve started off by cooking the creamed veggie soup recipe on the back of the package, but as usual, I just made it up as I went. Unless you have a lot of time on your hands, I would recommend making the chicken and stock in advance.

Ingredients

  • 3 Chicken Breast, Skinless & Boneless
  • 2 Bouillon Cubes-Chicken
  • 1 ½ cups of Bob’s Red Mill Vegi Soup Mix
  • 2 Carrots
  • 2 stocks Celery
  • ½ Onion
  • 1 Cup Milk of your choice

Directions

  1. Begin by bringing a large pot of water to a boil. Add in the bouillon cubes and chicken breasts. Allow them to boil for 17 minutes, then cut a breast in half to check to see if it’s done. If it’s still pink, put it back in to continue to cook, checking on them every five minutes. Once they are cooked, remove the breasts, and remove the water from heat. Then, put them to the side so they can cool down.
  2. When the water is manageable, remove any of the floating stuff that might still be in the pot. Measure out 4 ½ cups of this liquid. Either save the rest of this juice, or dump it down the drain. Pour the 4 ½ cups back into the pot, and bring it back to a boil. Reduce heat to medium, and put in the soup mix. Allow this to simmer for 30 minutes.
  3. Thinly slice or grate the carrots, celery, and onions. Put these vegetables into the soup mix, and allow them to soften on a medium heat for 15 minutes.
  4. Chop up the chicken breasts and add them to the soup, and continue to let this simmer for another 15 minutes.
  5. To finish this up, remove from heat. Add the milk to the pot, and stir until it’s combined. At this point, it’s still very hot, so let this sit for at least 10 minutes before consuming.

Italian Pork Chops and Pasta Salad

Now that the winter chill has disappeared, it’s the start of grilling season! My favorite thing about this meal is that almost everything can be made the day before so that you can enjoy your evening and have a nice meal almost completely ready for you when you get home. 

Ingredients 

  • 1 9 oz package of Cheese Filled Tortellini
  • One 16 oz bottle Italian-style salad dressing (I recommend a Robusto style)
  • 3 tablespoons Salad Supreme Seasoning
  • 1 tablespoon Olive Oil
  • 2 tablespoons Basil
  • 2 tablespoons Oregano
  • 4- 4 oz Pork Chops
  • ⅓ cup of grated Parmesan
  • 2 cups Cherry Tomatoes, quartered

Directions 

  1. Fill a medium to large size pot with water about halfway full. On the stove top, bring the water to a boil. Prepare the tortellini according to the package. To tell if it’s done, it will have grown in size and is able to float on its own. Afterward, drain it and allow the pasta to cool. 
  2. In a large bowl combine the whole bottle of dressing, salad supreme seasoning, olive oil, basil, and oregano. Give this a good mix so that the dressing and oil don’t separate. Either in a gallon-sized ziplock bag or another bowl, pour in half of this mixture. Toss in the pork chops and cover them. Allow them to marinate for at least four hours or do this overnight for best results.
  3. Once the pasta is cooled, combine it with the remaining of the dressing mixture. Carefully fold in the cherry tomatoes and parmesan cheese. Cover this in the refrigerator, and allow it to ferment.
  4. When ready to cook the pork, fire up the grill at a medium heat. Keep in mind if the chops are bone, they take longer to cook. Personally, mine took about 8 to 12 minutes. 

Oreo Cream Cheese Cookies

One of my best friends just finished a program that will allow her to get her CNA license. Her favorite food of all time is Oreos, especially Double Stuffed Oreos. In celebration, I whipped her up a batch of these easy cookies.

Ingredients

  • 1 package of Oreos
  • 1 White Cake Mix
  • 4 oz of Cream Cheese, Room Temperature
  • 1 Egg
  • 8 tablespoons Butter, Melted
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Chocolate Chips
  • 1/2 cup White Chocolate Chips

 

Directions

  1. Preheat oven to 350°F. In a food processor, take 2/3 of the package of Oreos and pulse until they are crushed. If you don’t have a food processor, do this step in a large plastic bag and crush them with a rolling pin instead.
  2. In a large mixing bowl, combine the remaining ingredients with the Oreos. Mix this together until the dough forms, and you can stop mixing when the cookies and chips are fully incorporated.
  3. On a greased pan, bake 2 1/2 inch dough balls for 8 minutes or until the top is set.

Peanut Butter Banana Pancakes

The highlight of each week is having breakfast with my family on Sunday mornings. As much as I would like to make myself a nice breakfast each morning, I just don’t have the time. On certain mornings I have extra time, and I’ll make something like this. This pancake recipe is almost foolproof and is somewhat healthier than traditional pancakes.

Ingredients

  • 1 Large Egg
  • 1 Ripe Banana, chopped
  • 1 tablespoon Oats
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract

Directions 

  1. Combine all ingredients into a blender, and pulse until it becomes a liquid.
  2. Spray a small skillet on a medium heat with oil. Pour about 2 tablespoons into the hot skillet to form a pancake. I found with this, recipes that make full-sized pancakes always come out underdone.
  3. Flip the pancake after a minute and a half. Then let the other side cook for one minute.

 

Pork & Lime Nachos 

Ingredients

  • 5 cups Tortilla Chips (about 2/3 of a bag) 
  • 2 cups Pork, diced
  • ½ cup Refried Beans
  • 4 cups Cheese, Shredded
  • 1 cup Milk
  • ½ of a 4 oz can Green Chilies, drained
  • ¼ cup Cilantro
  • 2 teaspoon Jalapeño, diced
  • 1 cup Yogurt
  • 1/2 Avocado
  • 1 cup Sour Cream
  • 1 Lime, zest
  • 1 Tablespoon Dill
  • ⅓ cup Pico De Gallo

Directions 

  1. Preheat oven to 350°F. On a baking sheet, layer on the tortilla chips. Then pile on the shredded pork and beans, sprinkling on half of the cheese as well.
  2. In a pot, add milk, the rest of the cheese, and green chillies. Allow the cheese to melt on a medium heat, so it becomes a smooth liquid.
  3. Deseed the avocado and combine with dill, yogurt, lime, cilantro, and jalapeño and blend into a liquid.
  4. Place tray into oven for 7 minuteor until the cheese layer has melted.
  5. Once out of the oven, let the nachos cool for a couple of minutes. To finish them, sourcream sauce, cheese sauce, and Pico De Gallo.

Apple Bacon Caramel Cronuts

Crescent + Doughnut = Cronuts
Ingredients

  • 1 Package Refrigerated Pillsbury Uncut Crescent Sheet
  • 2 tablespoons Butter
  • 1 Apples, Diced
  • ⅓ cup Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoon All Spice
  • ¼ teaspoon Salt
  • ¼ cup Bacon Bits
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 2 ½ tablespoons milk
  • ¼ cup Caramel Sauce

Directions

  1. Preheat oven to 350°F. Unwrap the crescent roll sheet and fold it on top of itself. On a floured surface, roll out this dough. Then take a 4-inch cookie cutter, or something similar in size, and cut out the donuts, laying them on a greased cookie sheet. From here, remove the center of the circles using a 1-inch cutter or a water bottle cap. Place them in the oven for 10 minutes or until they’re a light brown on top.
  2. In a small pan, combine butter, apples, brown sugar, cinnamon, nutmeg, salt, and bacon. Let this caramelize on a medium-low setting.
  3. Mix powdered sugar, vanilla, and milk. Add the caramel sauce and continue mixing until smooth.
  4. After the Cronuts have cooled, dip them into the caramel glaze. Top with caramelized apples and bacon.