Overnight Raspberry French Toast

8 Slices white bread, cut or torn into small pieces

1 package (8 oz) cream cheese cut into small pieces

1 cup fresh or frozen raspberries (no need to thaw if frozen)

1/2 cup sliced almonds, toasted

6 eggs

1/2 cup granulated sugar, divided

1/2 cup milk

1/2 cup half-and-half cream

1 tsp ground cinnamon

maple syrup (optional)

Grease an 8 inch square glass baking dish. Scatter half the bread pieces in dish. Arrange cream cheese, raspberries and almonds on top. Finish with the remaining  bread pieces.

In a large bowl, whisk together eggs, 1/4 cup of the sugar, milk, cream and cinnamon.  Pour over bread. Sprinkle the remaining sugar over top. Cover with foil and refrigerate overnight.

In the morning, preheat the over to 350F. Bake french toast, covered with foil for 30 minutes. Remove foil and bake for 30 minutes or until puffy and golden brown. Serve with maple syrup if you wish.

Taquitos, Guacamole, and (cheater) Spanish Rice

TAQUITO RECIPE:

Ingredients

1 tablespoon olive oil, more for brushing rolled tortillas
1 cup chopped onion
2 cloves garlic, chopped
2 teaspoon ground cumin
2 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro

chipotle sauce to taste
2 cups shredded cooked chicken meat
2 cups chicken broth
12 (6-inch) corn tortillas
1 cup cheese: shredded Monterey jack or cheddar

Method

Preheat oven to 425°F

Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika, salt and chipotle sauce. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.

Bring the chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread about 2 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

GUACAMOLE 

Avocado lightly smashed

diced tomato

diced red pepper

chopped cilantro

salt & pepper

cumin

lime juice

mix it all together and just adjust the seasoning to your personal preference

SPANISH RICE RECIPE

(I use a rice cooker)

Mix rice with some fresh salsa. Add chicken broth to the max line for the amount of rice you are cooking. Easy and quick 'Spanish" rice

Feast From the East Salad (Eat, Shrink and Be Merry Recipe)

Asian beef noodle salad with grilled sirloin and a zesty sesame-orange dressing.

Dressing:

1/2 cup chicken broth
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated gingerroot
2 tsp grated orange zest
1 tsp minced garlic
1/4 tsp each: salt, freshly ground black pepper and crushed red pepper flakes

Salad

8 oz uncooked whole wheat spaghetti
1 lbs sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cup grated carrots
1 cup frozen green peas, thawed 
1/2 cup chopped green onions
1/3 cup chopped fresh basil leaves.

Whisk together all dressing ingredients in a small bowl and refridgerate until ready to use.

Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.



(Even better the next day, if it lasts that long!)

Beef Dip

1 three or four pound beef pot roast

1 14 oz can beef broth 

1 single serving size M&M Meats French onion soup

1 12 oz can or bottle of beer

1 loaf of bread - ciabatta is best cut into thick slices

Trim fat from the meat. Place meat in your crock pot. Add broth, beer and soup. Cover and cook on low heat setting for 8 to 10 hours.

Remove the meat from the slow cooker. Using two forks, shred the meat. Serve the meat on the bread. Pour remaining juices into individual serving bowls to serve with the sandwiches for dipping.

Puffed Pancake

2 eggs

1/2 cup milk

(I find the pancake rises better if you bring the above ingredients to room temp first)

1/2 cup sifted all-purpose flour

cinnamon - just eye balled it

pinch of salt

2 tablespoons butter 

2 tablespoons confectioners' sugar for dusting

Directions:

Place a 10 inch cast iron skillet inside over and preheat oven to 475 degrees F (as mentioned above I used my stoneware pan, but you can use a cake pan as well, it just won't come out as crispy)

In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, cinnamon and salt.

Remove the skillet from the over and reduce oven head to 425 degrees F. Melt butter in the hot skillet so that the inside of the skillet is completely coated with butter. Pour all the batter in the skillet and return to oven.

Baked until puffed and browned - about 12 minutes. Remove from oven and sprinkle immediately with powdered sugar and top with your favorite fruit.

Garlic Fries

Recipe from Cookin' Canuck 

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Put in a single layer on a cookie sheet (or two if you need)

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.

Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful - they'll be hot!) and season with additional salt if necessary. Serve.

Creamy Crab Soup

1/2 cup butter 
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
2 teaspoons Old Bay seasoning 
2 cups heavy cream 
1 pound lump crabmeat, drained/ 4 cans of crab meat 

Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Season with salt, white pepper, thyme, and Old Bay. Reduce heat, and simmer 15 minutes.

Stir in cream and crab meat. Heat through, but do not boil once the cream has been added.